Recipes by Di Swann
Natural vanilla essence or extract is made from fermented vanilla bean pods. Imitation vanilla is made from artificial flavours. Natural essence and extract has a much stronger flavour and although more expensive the flavour is better and you don’t need to use as much.
Arborio is a variety of risotto rice and is a short grain rice. As it cooks it releases starch which gives it a creamy mouthfeel.
There are different types and qualities of pasta. The best quality pasta uses a strong wheat flour – normally durum wheat which has a high gluten content. When cooked, this type of pasta holds its shape better and has a firmer texture. Penne pasta is a short tube cut on an angle.
Edamame beans are soy beans often cooked in the pod or shelled and used in stir-fry dishes or as a snack.
Sealord Hoki Fillets are a good source of omega-3. These fillets are a quick, easy and affordable way to help meet the New Zealand recommendation to eat fish at least twice a week.
When making fresh breadcrumbs be sure to use bread that is a couple of days old. Use a food processor or hand blender to make the crumbs, alternatively use a hand grater. Store excess breadcrumbs in resealable plastic bags and keep in the freezer to use as required.
To freeze. Allow soup to cool. Transfer to airtight containers. Freeze for up to 1 month. Reheat in the microwave from frozen or thaw in the refrigerator and then re-heat. Only re-heat the soup once.
If you want to replace fresh herbs with dried, double the amount of fresh.
Dried pasta does not need to be pre-cooked but make sure that the pasta is well covered with filling and sauce to avoid the edges getting too crispy.