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Real Foods Blog: Cooking Guides

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Our quick introduction to fermenting

If you’ve always wondered about fermented foods and the potential of making your own, we are here to let you know that not only do fermented foods provide many health benefits, but with a little experimentation you can make them easily at home too!

Check Out Our Cooking Guides

Looking for something new to eat and asking 'How do I cook that?' Here at Real Foods we have a wealth of information available to help you make some small changes to your weekly menus so that you are eating healthier foods.

Choose Organic Pulses for Better Value When You Buy Dry

Organic pulses, both dried and canned, are a fantastic plant-based source of protein and fibre. They are highly nutritious and a great source of vitamins and minerals. Pulses range from chickpeas to beans and lentils and are an incredibly versatile food to cook with. These tasty morsels can be used in a variety of dishes, from soups and salads to curries and stews. But have you ever stopped to think about which is the most cost-effective option: dried versus canned?

Money saving cooking tips

Due to increasing energy prices and taxes, households across the UK will be feeling the pinch this year. As utility bills and the cost of the weekly shop increase, people will be looking for ways to reduce costs. Here, Real Foods takes a look at some top money-saving cooking tips. Meal planning, cooking from scratch, buying in bulk and eating seasonally can all help to save money, so it's time to reclaim your kitchen and help reduce your costs.

Batch cooking 101 A beginner’s guide to quick, easy meals

Batch cooking has grown in popularity in recent years, particularly among busy people who want to eat healthily but are short on time. In fact, according to a survey by the Agriculture and Horticulture Development Board (AHDB) 63% of adults are regular batch-cookers. The survey respondents stated that it enables them to make savings of around £60 per month on food costs. So, batch cooking helps to save both time and money! And, what’s more, it can help to kickstart a healthier way of living. Let’s take a closer look at some of the benefits behind batch cooking and how to get started.

The Real Foods Guide to Pulses

Pulses are brilliant sources of protein, (meaning they are of particular use to people who don’t eat meat, fish or dairy), they’re also great for extending meals, throw in a handful to casseroles, stews and soups to provide extra nutrients and stretch the meal further. Pulses are also excellent sources of iron, starch and fibre in your diet. They are cheap, low fat and extremely tasty! Here’s our guide to our range of pulses and ways of getting the most out of them.

The Real Foods Guide to Grains

There’s a huge range of great grains, so don’t limit yourself to some bland white rice when you could try spiced quinoa or bulgur, perk up soups and stews with lentils and rye grains, or try all of the popping grains (it’s not just corn that pops!)

Includes links to all of our How Do I Cook guides, so you need never again be baffled at what to do with Bulgur, alarmed at Amaranth or worried over Wehani Rice...

How to make muesli

This is a guide to the various ingredients in muesli and advice on how to create the perfect version of bircher muesli for yourself.

Real Foods' mueslis can be found here in our webshop and a huge variety of dairy free milks can be found here.

How Do I Cook Amaranth

Amaranth is an ancient plant, around 8,000 years old, and was once a staple of the Aztec and Inca diet. Amaranth seeds, used as a grain, are gluten-free and a good source of protein, fibre, calcium, iron, magnesium and vitamin C. They have a mild, nutty flavour.

How Do I Cook Kamut

Kamut is the registered trademark under which khorasan wheat is sold.

All grain grown under the Kamut trademark is certified organic, containing between 12-18% protein and high in the mineral selenium, which plays a role in the functioning of the thyroid gland.

Kamut contains gluten so is not suitable for coeliacs, however some with allergies to common wheat may find they can tolerate it. It has a rich, buttery flavour.

The Real Foods Guide to Baking

Baking – bestsellers, hard to find ingredients and upcoming trends.

How to make your own potato flour

The difference between potato flour and potato starch flour, and how to make your own potato flour.

How Do I Cook Buckwheat Roasted Kasha

Buckwheat Roasted Kasha is made from hulled buckwheat. Also known as Buckwheat Groats, Kasha is an Easter European/ Russian version of porridge. Ideal for a long-lasting breakfast with a slow release of energy.

How Do I Cook Bulgur

Bulgur is a whole wheat grain, usually durum wheat, that has been parboiled, dried, cracked and sorted by size. It was eaten by the Romans and Egyptians, and today is most often associated with Middle Eastern and Mediterranean cuisine. It is high in fibre, B vitamins and minerals.

How Do I Cook Millet

Millet is one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes. It was grown as early as 2700 BC in China where it was the prevalent grain before rice became the dominant staple. Today it sustains 1/3 of the world’s population and is a significant part of the diet in northern China, Japan, Manchuria and various areas of the former Soviet Union, Africa, India, and Egypt.

How Do I Cook Red Split Lentils

Red Split Lentils are by far the quickest to cook of the lentil family. They need no pre-soaking unlike many legumes and as they are split (the skins removed so they split naturally into two halves), they cook very quickly.

How Do I Cook Quinoa

Quinoa (pronounced keen-wah) is the wonder grain: high in protein, gluten-free, easy to digest, and quick to cook. It makes a delicious breakfast (with sweet or savoury additions), pilaf, and salad; it can also be added to baked goods.

How Do I Cook Pearl Barley

Pearl barley, as opposed to pot or Scotch barley, is the variety most commonly used. The outer bran is removed and the grain polished to a shiny 'pearl', making it more tender to the bite and easier to cook.

How Do I Cook Spelt

Spelt, also known as dinkel or hulled wheat, was a staple food in Europe until medieval times. It has been revived through growth in organic farming as spelt requires fewer fertilisers than other wheat grains.

It has a sweet, nutty flavour and contains a range of vitamins and minerals including vitamin E, calcium, zinc and iron. Spelt contains gluten so is not suitable for coeliacs, however some with allergies to common wheat may find they can tolerate it.

How Do I Cook Rye Grain

Rye Grains have been cultivated for under 2000 years, that's actually quite a short time comparatively, it's one of the more lately domesticated crops. It's popular in Scandinavian and Eastern European countries and is the key ingredient in rye and pumpernickel breads.

How Do I Cook Wheat Grain

Wheat Grain (also known as wheat berries) are whole, unprocessed wheat kernels that contain all three parts of the grain, including the germ, bran and starchy endosperm. Only the hull, the inedible outer layer of the grain, has been removed. This means that wheat berries retain all of the grain's vitamins, minerals and phytochemicals.

How Do I Cook Popcorn

Popcorn is a type of Maize, that puffs upon cooking, making the distinctive popping sound that gave the corn its name. Because it is a whole grain, it has all three parts of the grain: the germ, the bran, and the endosperm.

How Do I Cook Rice

How to cook rice, the different types of rice and some recipe ideas...

How Do I Cook Chickpeas

How Do I Cook... Chickpeas

Chickpeas are available pre-cooked in cans or dried; they must be soaked before cooking. Chickpea or Gram Flour (made from dried ground chickpeas) is widely used in Indian and Bangladeshi dishes.

How Do I Cook Green Lentils

Lentils come in lots of different varieties including yellow, red, brown, black and green. Green lentils have an earthy, nutty flavour and firm, 'meaty' texture, which makes them an ideal substitute in meat-free cooking.

How Do I Cook Pinto Beans

Pinto in Spanish means 'painted' and it's easy to see how these beans got their name. The pale pink-beige pinto beans are speckled with red-brown 'paint splatters', Jackson Pollack-style. The speckles disappear when the beans are cooked and they turn a creamy pink colour all over.