Recipes by Di Swann
When separating egg whites, break each egg into a secondary dish before adding to the mixture. Avoid using any whites that have yolk in them.
Your fridge can get overloaded over the Christmas season so make sure you regulate the temperature to make sure it stays cold enough (between 2-4°C). Always keep food in the fridge and items which just need keeping cool such as drinks in a chilly bin with ice.
At this time of year it’s very easy to get caught up in the madness of all the things we have decided we must do to make this the best Christmas ever!
Thaw frozen turkey in the refrigerator for 2-3 days before cooking.
When frying with butter, add a little oil to prevent the butter from burning. The oil raises the ‘smoke point’ or the temperature at which butter will burn.
The humble chickpea (also known as the Garbanzo bean), can be reasonably plain on its own but that is part of its beauty!
Splash a little balsamic vinegar over 5 minutes before the end of cooking, giving a delicious flavour to the vegetables.
Nothing says summer in NZ like the vivid colour of beetroot in your salad, sandwich or burger.
Add a few grains of rice to your salt shaker to absorb any moisture and prevent the salt clumping together.
Black Doris plums…I cannot hear, see or write those words without thinking instantly of Gang Gang, my late grandfather. Almost without fail, every utterance of the word ‘plum’ would result in an enthusiastic account of the Black Doris, and how no other plums could hold a candle to them. So infectious was his love, these plums were built up to legendary status in my mind. This was further helped by the fact that we had 3 or 4 different plum varieties on our farm, but no Black Doris. What were they really like I wondered? How big were they? Were they really black?