My Food in a minute

Sign up to Food in a Minute to create shopping lists, meal plans and more.

  • 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.

    Send in your tip

  • 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. 

    Send in your tip

  • 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.

    Send in your tip

  • 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.

  • Lea and Perrins Worcestershire Sauce

    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.

  • Understanding the goodness of Lycopene

    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...