Recipes by Di Swann
Kofta is the common name given to what are essentially spiced meatballs. Koftas feature prominently in many cuisines, particularly in the Middle East and South Asia.
As a general guide 1 cup of dried pasta will double to 2 cups when cooked, which will serve 2-4 people, depending on the size and shape of the pasta.
When a recipe calls for biscuit crumbs, save time by making extra. Store in an airtight container in the freezer.
If a recipe calls for it to be baked in a fan assisted oven and you only have a conventional bake oven, increase the oven temperature by 20°C. E.g. 180°C (fan assisted) = 200°C (conventional).
Freeze items on an open tray. Once frozen place in plastic bags, that way they will stay separate and easier to use without having to thaw the whole amount.
Asian ingredients are becoming widely used in everyday cooking and can turn the ordinary into extraordinary, creating wonderful flavoured dishes. Not all ingredients are well known, so here’s a bit of a run down on some ingredients we have used in our Asian Prawn Curry this week.
To keep salad greens crisp - wash leaves gently in cold water. Pat the leaves dry with paper towels or a clean tea towel. Wrap lightly in the tea towel and place in a plastic bag. Refrigerate until required. Salad leaves will keep fresh for 2-3 days.
There’s nothing l love more than fresh fruit and vegetables and the cans let me enjoy my favourites all year round with no waste. Cans are also an easy way to make sure we’re getting enough of our daily fruit and vege and there’s nothing like canned asparagus!
There’s an art to making perfect shortcrust pastry, but by following some simple guidelines it should ensure that you have tender pastry every time.
It’s wonderful to get children into the kitchen and helping with food preparation. I think we all now know it helps to encourage them to try new things, gives them great life skills and makes the more appreciative of the household cook.