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    The Miracle of Vinegar: 150 easy recipes and uses for home, health and beauty
    The Miracle of Vinegar: 150 easy recipes and uses for home, health and beauty
    The Miracle of Vinegar: 150 easy recipes and uses for home, health and beauty
    Ebook155 pages1 hour

    The Miracle of Vinegar: 150 easy recipes and uses for home, health and beauty

    By Emma Marsden and Aggie MacKenzie

    ()

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    About this ebook

    150 simple ways to use this amazing, low cost ingredient. Cleaning, cooking and everything in between!

    • Make delicious dips and marinades
    • Soften your towels
    • Do away with dandruff
    • Descale your kettle
    • Discover sumptuous slow roasts
    • Tone greasy skin
    • Freshen your beauty brushes
    • Create the perfect pavlova

    Brimming with tips, tricks and recipes for everything from ferments to fresheners, salad dressings to skincare. Let this book show you the true miracle of vinegar.

    Whisked along with the no-nonsense, tongue-in-cheek voice of Aggie MacKenzie, of How Clean Is Your House? fame, you’ll soon discover the hundreds of uses for vinegar beyond being scrumptious sprinkled over your fish and chips!

    LanguageEnglish
    PublisherHarperCollins UK
    Release dateJan 10, 2019
    ISBN9780008310585
    The Miracle of Vinegar: 150 easy recipes and uses for home, health and beauty

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      Book preview

      The Miracle of Vinegar - Emma Marsden

      Copyright

      An imprint of HarperCollins Publishers Ltd

      1 London Bridge Street

      London SE1 9GF

      First published in Great Britain by HQ in 2019

      Copyright © Aggie MacKenzie and Emma Marsden 2019

      Aggie MacKenzie and Emma Marsden asserts the moral right to be identified as the author of this work.

      A catalogue record for this book is available from the British Library.

      This novel is entirely a work of fiction. The names, characters and incidents portrayed in it are the work of the author’s imagination. Any resemblance to actual persons, living or dead, events or localities is entirely coincidental.

      All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the non-exclusive, non-transferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins.

      Ebook Edition © December 2018 ISBN: 9780008310585

      To my gorgeous sons Rory and Ewan for their enduring patience, boundless creativity and sharing their brilliant recipe ideas with me.

      — Aggie

      Thanks to my mum for my culinary drive, to Kev for always tasting everything I’ve made (no matter what time of day) and to the rest of my family for their support.

      — Emma

      CONTENTS

      Cover

      Title Page

      Copyright

      Dedication

      INTRODUCTION

      THE HISTORY OF VINEGAR

      TYPES OF VINEGAR

      Which Vinegar When?

      CLEANING TIPS

      Kitchen

      Bathroom

      Laundry

      Living Room

      Other Ingenious Uses

      HEALTH AND BEAUTY TIPS

      Silky Skin Solutions

      Treatments for Healthy-looking Hair

      Pamper Feet and Hands

      Tips and Tricks for Make-up Accessories

      Soothing Cold Treatments

      Ease Aches and Pains

      Nasty Infections

      Healthy From Inside Out

      Give Your Body a Boost

      And That’s Not All…

      RECIPES

      QUICK AND LIGHT MEALS

      Use Vinegar to Poach Eggs

      Rich Pickings From the Vegetable Drawer

      Spiced Chickpeas for Fish, Chicken, Salad, Yogurt or Hummus

      Hot Smoky Chicken for a Bun

      One-pan Peanut Butter Noodles

      Make the Most of Wizened Veg

      MAINS

      Friday Night Steak and Sides – Two Ways

      Special Slow-roasted Tomatoes

      Braised Lamb With Rosemary and Red Wine

      Five-hour Pulled Pork

      Pork Vindaloo

      Cheat’s Chicken Tikka

      Duck With Walnuts

      Three Ways With Raspberry Vinegar

      Red Pepper, Chickpea and Harissa Dressing for Pan-fried Hake

      Mullet Escabeche

      Stuffed Courgettes – Asian-style

      SALADS

      3 Classic (Ish) Salads and Their Dressings

      A Simple Couscous Salad

      Red Wine Vinegar Adds Zing to an Italian Salad

      Making the Most of Preserved Tuna

      DIPS AND SAUCES

      Quick Dill Sauce for Smoked Fish

      Homemade Hoisin-style Sauce

      A Softer-tasting Aioli for Pan-fried Fish

      One-minute Dips for Chips

      A Canny Tip to Stretch an Avocado to Feed a Few More…

      Dipping Sauce for Spring Rolls and Dumplings

      Classic Dressing for Oysters

      SNACKS AND NIBBLES

      Drinks Nibbles

      Hot Salt and Vinegar Crisps

      Cumin-spiced Nuts

      Chilli-spiced Olives

      The Beauty of Balsamic

      Mushroom Toast Topper

      Sherry Vinegar Mushrooms

      DESSERTS

      Sweet Raspberry Vinegar for Ice Cream and Drinks

      Bring Out the Sweetness in Strawberries

      Peaches With Verjus and Rosemary

      Chocolate Sharing Mousse With Blueberries and Pecans

      Golden Pavlova

      BREAD AND BAKING

      Chilli and Thyme Cornbread

      Courgette and Carrot Loaf

      Seeded Soda Bread

      PICKLES AND PRESERVES

      Red, White and Green Piccalilli

      Pickled Pears With Star Anise and Ginger

      Spiced Plums With Cinnamon, Juniper and Black Pepper

      Super-quick Bowl of Chutney

      About the Publisher

      INTRODUCTION

      Vinegar first came into my working life while I was at Good Housekeeping magazine in the early 1990s. I was director of the Institute and in this role I oversaw both the consumer testing and cookery departments. Each year, the January issue of the magazine carried a ‘Stains Special’… and vinegar always featured prominently.

      When, in 2002, I was asked to do a screen test for a new television programme about cleaning, I drew on my GH experience and rattled off a list of all the kooky remedies I had picked up over the years, and again vinegar enjoyed multiple name-checks.

      I passed the screen test, got the TV gig and co-presented How Clean is Your House? on Channel 4 from 2003 to 2009. My co-presenter and I generally used old-fashioned, inexpensive and homespun remedies for clean-ups – and very soon vinegar became the star of the show.

      I am currently, about once a month, the ‘Midnight Expert’ guest on the BBC Radio 5 Live Phil Williams show. People call in and text between midnight and 1am with their cleaning quandaries – it’s strange but true, there is never any shortage of queries, even at that late hour. So often have I named vinegar as the solution to removing a stain that Phil, a good while back, instigated ‘Aggie’s Vinegar Bingo’, in which a big shout-out goes to the caller who, during the on-air hour, nails the nearest time to the V-word first getting a mention. Who knew vinegar could create so much buzz?

      Vinegar is said to have been discovered by accident around 10,000 years ago, and it can be made from almost any fermentable item – such as wine, apples, pears, grapes, berries, beer and potatoes.

      For over 2000 years, vinegar has been used to flavour and preserve foods, heal wounds and fight infections – as well as clean surfaces. There is some evidence that vinegar added to one’s diet will reduce the glucose response to a carbohydrate load both in healthy adults and in sufferers of diabetes. It has also been suggested that drinking a little vinegar each day is useful as a dietary aid because it imparts a feeling of fullness. Since I began working on this book I have been drinking two tablespoons of organic cider vinegar with a tiny squeeze of honey every morning. Who knows whether it’s doing me any good, but I am sure it won’t be doing me much harm either.

      Both my sons are chefs in leading London restaurants and often use specialist vinegars for finishing dishes. Through them I have learned what a difference it can make and how to use it judiciously in my cooking.

      It seemed natural that I should put my head together with that of my friend and former cookery editor colleague at Good Housekeeping, Emma Marsden, to come up with a book that combines my cleaning-with-vinegar expertise and her extensive culinary knowledge. Here is our – we hope – useful collection of tips, plus recipes that are, without exception, exciting, innovative and, importantly, straightforward. We hope you’ll enjoy them, together with beauty remedies and health hints – all using this humble yet important liquid in its many and various forms.

      Aggie MacKenzie

      THE HISTORY OF VINEGAR

      The word vinegar comes from the French vin aigre, translated as sour wine, which accurately describes it. If you’ve ever left the dregs of an open bottle of wine for a few days and then attempted to drink the contents, only to be met with a sour taste, you’ve already started on the journey of vinegar-making. There are records of this magic ingredient being made as early as 5,000 BC in Babylon, and it’s thought that it was the result of a slipup while fermenting some wine. People cooking at that time experimented with this liquor, discovering that it could be used as both a condiment and ingredient.

      Today it is a popular ingredient, produced commercially by either fast or slow fermentation. In fast fermentation, the liquid is oxygenated and the bacteria culture added. Slow fermentation is generally used for the production of specialised vinegars used in cooking; the culture of acetic acid bacteria grows on the surface of the liquid and fermentation evolves gradually over weeks or months and allows for the formation of a harmless slime made up of yeast and acetic acid

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