Recipes by Di Swann
Splash a little balsamic vinegar over 5 minutes before the end of cooking, giving a delicious flavour to the vegetables.
Nothing says summer in NZ like the vivid colour of beetroot in your salad, sandwich or burger.
Add a few grains of rice to your salt shaker to absorb any moisture and prevent the salt clumping together.
Black Doris plums…I cannot hear, see or write those words without thinking instantly of Gang Gang, my late grandfather. Almost without fail, every utterance of the word ‘plum’ would result in an enthusiastic account of the Black Doris, and how no other plums could hold a candle to them. So infectious was his love, these plums were built up to legendary status in my mind. This was further helped by the fact that we had 3 or 4 different plum varieties on our farm, but no Black Doris. What were they really like I wondered? How big were they? Were they really black?
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.