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  • Keeping salad greens crisp

    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.

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  • Canned Asparagus

    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!

  • Tips for making perfect shortcrust pastry

    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.

  • Get children helping in the kitchen

    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.

  • No Self Raising Flour!

    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.

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  • The Chilli Survival Kit

    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.

  • Reheating Pasta

    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. 

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  • Balsamic vinegar uses

    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.

  • Poaching eggs

    When poaching eggs, add a tablespoon of vinegar to the water to help set the white of the egg.

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  • Don't throw bread away!

    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.