Recipes by Di Swann
If a recipe calls for self raising flour and you don't have any, add 1 1/2 teaspoons of baking powder to 1 cup of plain flour.
Habanero, chipotle, bird’s eye, cayenne, jalapeno, ancho, Serrano, capsicum… the list goes on and all these chillies vary in their appearance and heat. If you’re like me, you’ve probably heard of a few of these but don’t really know which ones to steer clear of and which ones to experiment cooking with. So I’ve put together a little ‘Chillie Survival Guide’ to share the basics – where they come from, preparation techniques, where the heat is found, and a few other interesting bits and pieces.
Pasta can be cooked in advance. Drain, refresh in cold water and drain again. Refrigerate until required. To serve place in a colander or sieve and pour over boiling water to heat. Cooked pasta will keep for 2-3 days in the refrigerator.
There is nothing nicer than dipping a chunk of fresh bread into olive oil and deliciously aged balsamic vinegar, but you don’t need to splash out on an expensive bottle.
When poaching eggs, add a tablespoon of vinegar to the water to help set the white of the egg.
Don’t throw bread away – for fresh breadcrumbs pulse them in a food processor – freeze in an airtight container until needed. To make dry breadcrumbs place slices of bread on a rack over a baking tray. Place in a 150 °C oven for 20 minutes or until the bread is crisp and lightly coloured. Pulse in a food processor until you have fine crumbs. Store in an airtight container.
Most pantries will have a bottle of Lea&Perrins Worcestershire Sauce and mine is no exception. I often add a dash to casseroles, pour it over grilled meats and of course tomato juice always needs a generous dash of Lea&Perrins.
It’s around this time of year when Blue September is raising awareness for prostate cancer we start to hear about the goodness of lycopene. So what’s the connection? I asked our Nutritionist to tell us a bit more...
Some fruits like apples and pears discolour when exposed to the air – to keep fruit looking fresh, toss with a little lemon juice.
To check if chicken is cooked, test the thickest part, the juice should run clear. Never serve chicken or poultry if it is undercooked.