Recipes by Di Swann
Well, here comes Christmas! Every year I swear it won’t be as hectic as last year and every year it pretty much is! But I have been getting better, slowly, over the years and thought I’d share a few things that have helped me to remain reasonably sane over the silly season.
Crumble leftover Christmas pudding into softened vanilla ice cream and refreeze for another great dessert or fry crumbled pudding in a little butter until crunchy and serve with a soft blue cheese.
The recent launch of the new Wattie’s Kiwi Favourites Cookbook has been warmly received by Kiwi’s and is one of New Zealand’s biggest selling cookbooks, and will make a great Christmas gift.
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!