Recipes by Di Swann
To make sure your muffins are perfect every time, fold ingredients carefully and avoid over mixing. Over mixing makes the muffins tough.
These days a roux is known as a combination of melted butter and flour which is stirred together to form a paste and cooked for a minute over a low heat. This becomes a thickening agent for sauces.
Liquids such as stocks, milk and cream are added and stirred into this to form a smooth sauce.
The reason this Country Cottage Pie is exceptionally tasty is because of the flavoured stock we make through poaching the chicken.
Ah mums, what would we do without our mums? Well we would have certainly been a lot hungrier and a lot colder through the years without all the “have you had enough to eat?” and “are you going to be warm enough?” carry on! But seriously, our mothers really deserve Mother’s Day, and it’s quite the bonus if you yourself are a mother and get treated extra special for the day too.
Rolling the out dough between two sheets of baking paper makes it much easier to handle, the dough won’t stick to the bench and cleaning up is easier too.
Grease muffin tins with a light spray of vegetable oil rather than butter.
Warming the tortilla makes it easier to roll and fill. Either wrap in foil and place in the oven at 180oC for two minutes or heat in the microwave for 10 to 20 seconds.
We usually think of baking as treat foods full of sugar and fat for special occasions only. However, this doesn’t have to be the case if you make some carefully planned substitutions.
It’s easy to see why corn fritters are a staple in so many cafés – they’re delicious. They’re also surprisingly easy to make. I find they’re just the ticket for a lazy Sunday brunch or a light family dinner. Plus, they’re a sneaky way to up the kids’ vege quota.
Here’s a good trick. When mixing the batter use chilled soda water. The bubbles in the water help aerate the batter and act as a raising agent, making the fritters light and tender.