Recipes by Di Swann
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.
Fresh herbs tend to go black if stored wet. If you are washing herbs before use, make sure you dry between paper towels before chopping and/or storing.
For crispier pastry, use a fan-assisted oven.
Thank a young volunteer by nominating them for a Wattie’s ® Student Sport Volunteer Award, the youth category of the SPARC Sport Volunteer Awards, and win them great prizes.
Create your own special Gumbo by adding your favourite seafood combinations – mussels, prawns, calamari or scallops. For an authentic twist, add a dash of hot Tabasco sauce.
It’s important to soften the vegetables well before adding the other ingredients. Cooking and softening slowly allows the flavours of the vegetables to be released. Putting a lid on the pan allows the vegetables to ‘sweat’ and soften more easily as steam is created.
Once cooked, cannelloni can be frozen. Thaw in the refrigerator before reheating. You may find that the sauce has been absorbed into the pasta. Pour over a little water. Cover with foil and heat in the oven. Alternatively, cover with cling film and heat in the microwave. Do not re-freeze once thawed.