Recipes by Di Swann
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.
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.