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37 Articles

Beautiful food you'll love to make

This month, is hard enough as it is and without the promise of Christmas, with all its food and fun, winter can be a real slog for the senses. So with that in mind, our pledge is to bring you recipes to give you a food hug, come mealtime. There’s simply no other way to describe the ideas on the pages ahead! So whether you are looking for wholesome healthy meals (you’ll love the slow-cooker, soul soothing chicken soups on p70) or a bite of pure indulgence to get you through a cold, grey afternoon (look no further than the brownie delights that adorn our cover, p58, and the stylish cakes on p50), we have something to please all palates and January food requirements. Please do come in from the…

Beautiful food you'll love to make

Test Kitchen UESTIONS ANSWERS

Q I DON’T LIKE COLD FRUIT IN THE WINTER – ANY IDEAS FOR OTHER WAYS TO EAT IT? A Apples are great baked. Core and score a line around the circumference of the skin. Then fill with a mixture of sultanas and cinnamon. Place on a baking tray and dollop on a knob of butter and a sprinkle of demerara sugar. Bake at 200°C/180°C fan for 20 minutes for a healthy pudding, which you can make less healthy with custard or ice cream Or stew them and use to top porridge in the morning for a double hit of warmth. Lastly, apples and pears add a wonderful sweet tang to vegetable soups, particularly parsnip and swede, so add a couple in at the vegetable cooking stage. Q EVEN THOUGH WE’RE…

THE FOOD TO LOVE TEST KITCHEN ESTABLISHED 1950

Our recipes come from The Australian Women’s Weekly whose Test Kitchen has, for the past 70 years, been developing, triple-testing, styling and photographing thousands of recipes for home cooks across the world. Our wonderful chefs work hard to deliver delicious fail-safe recipes for all cooks, young and old. So whenever you see the Triple Tested ‘seal of approval’ stamp, this is our guarantee that what you make at home will turn out looking as beautiful as our photographs.…

THE FOOD TO LOVE TEST KITCHEN ESTABLISHED 1950

What’s in SEASON?

WINTER vegetables BEETROOT BRUSSELS SPROUTS CABBAGE CAULIFLOWER CELERIAC CELERY CHICORY KALE LEEK PARSNIPS POTATOES PUMPKIN SWEDE WINTER fruit APPLES CLEMENTINES CRANBERRIES DATES GRAPEFRUIT PEARS ORANGES POMEGRANATE RHUBARB Potatoes Whether it’s fried and crunchy, perfectly fluffy, or coated in a creamy sauce, there’s not much a potato can’t do. But not all spuds are created equal! With a little bit of know-how you’ll be picking your best potato for the job. A waxy potato, lower in starch and higher in moisture, will boil beautifully and cut into clean slices for salad, but will not have that lovely mealy texture and crisp outside when baked or fried. Experts classify potatoes as floury or waxy – the higher the starch level the more floury the potato. The sugar/starch/moisture balance changes as the potato…

What’s in SEASON?

Wash dirty potatoes well, and if you have a kitchen scrubbing brush, give them a good scrub as soil gets into all the eyes and crevices. Leave to dry on a clean teatowel. If peeling, don’t forget to remove the eyes with the tip of the vegetable peeler, by using a twisting action. Potatoes brown as their flesh is exposed to air, so drop them straight into water as you go. Chop into large, even-sized chunks if you are boiling or steaming for mash or gnocchi batter as they will cook more quickly that way.…

PICK THE RIGHT ONE

BAKING & FRYING VARIETIES include russet, apache, king edward, and most suitable for roasting is the rooster potato. MASHING VARIETIES include the all-rounders desirée and marabel. This is a contentious category as it depends on how you like your mash. Choose smooth and creamy, spuds for a firm-bodied mash, and the floury types which give fluffy mash – you may prefer to steam, rather than boil these before mashing, in case they break down in the boiling water. BOILING VARIETIES include new potatoes of any variety, including anya, ayrshire, charlotte and jersey royal. ALL-ROUNDER VARIETIES which will perform satisfactorily with any cooking method, include desirée, elfe, kestrel, osprey. Purple majesty lives up to its name and adds colour and perfect texture to any meal. Then there is the rooster potato,…

PICK THE RIGHT ONE

KNOW YOUR POTATOES

MARIS PEER With a light yellow flesh and skin, these are out most of the year and work best boiled, steamed and eaten hot or cold in a salad. Or hasselback them, and roast whole for crunchy mid-week spuds. VIVALDI With a velvety texture and butter-rich taste, these beauties are great for mashing as well as baking and boiling, as they hold their shape. They absorb flavours well so unleash oils and sauces on them! ROOSTER With a deep red skin and fluffy yellow flesh, these are the kings of roasting potatoes. The earthy flavour means they also take flavour well, so try in Eastern recipes such as Bombay Potatoes. PURPLE MAJESTY Stuffed full of antioxidants, these purple princes taste delicious when mixed with a buttery Vivaldi for a interesting…

KNOW YOUR POTATOES

HOW TO COOK POTATOES

BOIL potatoes using enough cold water to barely cover them in the saucepan. Sprinkle a little salt into pan and cook with the lid on until potatoes are tender when tested with a sharp knife. Quartered potatoes will take about 15 minutes to cook. STEAM potato chunks for 20 minutes. Steaming is best if cooking potatoes for gnocchi as water absorption is less, allowing for a dryer, fluffier gnocchi. SAUTÉ Cut potatoes into 1cm slices. Heat oil or butter, or both in a frying pan; cook potato, covered, tossing occasionally, 15 minutes or until browned. ROAST potatoes after partly cooking by steaming, boiling or microwaving. Roughen edges slightly by shaking in a colander, leave to dry for 5 minutes, then roast, brushed with olive oil, at 200°C/180°C fan, for 1…

3 WAYS WITH GNOCCHI

CLASSIC PESTO SAUCE PREP + COOK TIME 15 MINUTES SERVES 6-8 • 2 cloves garlic, quartered • 40g roasted pine nuts • 20g finely grated parmesan • 80g fresh basil leaves • 80ml olive oil • 125ml single cream 1 Blend or process garlic, nuts, parmesan and basil until finely chopped. With motor operating, gradually add oil in a thin steady stream; process until pesto is thick. 2 Transfer pesto to a small saucepan, add cream; stir over low heat until heated through. TOMATO SAUCE PREP + COOK TIME 45 MINUTES SERVES 6-8 • 2 tablespoons olive oil • 1 large brown onion (200g), chopped finely • 2 cloves garlic, crushed • 2 tablespoons tomato paste • 2 x 400g cans chopped tomatoes • 15g finely shredded fresh basil leaves…

3 WAYS WITH GNOCCHI

Greens Leafy vegetables and salad can be firm and crisp (when raw), or soft and buttery (when cooked). They can have a clean but neutral flavour, or they can be peppery and slightly bitter. It’s time to make leafy greens the heart of many delicious meals - their versatility is as wide as a clever cook’s imagination! Fresh leaves and shoots can stand alone as the perfect green salad or side dish, or supply the core element that sets off other ingredients to perfection. They go excellently in sandwich fillings, do duty as wraps to hold food, adorn cheeseboards and serving platters, and some have another life when cooked and transformed into delicate braises, soups and barbecued dishes. ROAST VEGETABLES WITH FRIED ONIONS & SAUSAGES PREP + COOK TIME 50…

KNOW YOUR GREENS

CHICORY Chicory is from a family of bitter-leafed plants, also known as endive. Three plants, radicchio, chicory and curly endive, are all members of the same family but only curly endive belongs to the endivia branch of the family and is therefore botanically classed as an endive. CRESS The tiny cress seedlings that are sold mixed with mustard seedlings in punnets are a cultivated variety known as garden cress. Both seedlings belong to hot-flavoured families, but the effect is minimal in baby plants. FENNEL Fennel is a vegetable and herb in one – the feathery leaves can be chopped and used in the same ways as their relation, dill, in salads, sauces and soups and rice dishes, or to go with smoked and fresh salmon and other fish. The crisp,…

SOBA NOODLE SALAD WITH FRIED PRAWNS Soba noodles have a strong, almost nutty taste. The noodle colour varies from brown to almost white depending on the proportions of flour types used. The grassy-coloured variety of soba noodles, cha soba, have powdered green tea added. FARRO, EGG & GREEN BEAN SALAD Farro dicocco is available in Waitrose and online health food stores. Substitute with barley or brown rice. Dry-toast farro by placing in a frying pan over medium heat for 2-3 minutes, stirring constantly, until fragrant and golden.…

1 VEGAN HALLOUMI & KALE PESTO SALAD PREP + COOK TIME 40 MINUTES (+ COOLING) SERVES 4 Cook 200g pearl barley in a large saucepan of boiling salted water for 35 minutes or until just tender. Drain. Cool. Place 50g trimmed kale leaves, 5g fresh basil leaves, 50g walnuts, 1 crushed clove garlic, 40g grated vegan parmesan and 2 tablespoons lemon juice in a food processor; process to a chunky paste. Transfer to a bowl; stir in 60ml extra-virgin olive oil. Season to taste. Stir kale pesto through pearl barley. Heat 1 tablespoon olive oil in a large frying pan over medium heat; cook 250g sliced vegan halloumi for 1 minute each side or until golden brown. Serve salad topped with fried halloumi, 150g halved red seedless grapes and 2…

KNOW YOUR GREENS

CAVOLO NERO A loose-leafed cabbage from Tuscany, Italy. The almost black leaves denote the name, which translates as ‘black cabbage’. The tangy, bitter flavour holds a sweet aftertaste so holds its own with stronger meats like beef and lamb. Rinse it well as soil will clump into the bread-like textured surface. When it is not in season, replace it with savoy cabbage, or kale. SPINACH Spinach should be undamaged and have bright, firm leaves and crisp stems. Be sure to buy enough as it cooks down to about a third of its raw volume. Enclose full-size spinach leaves or baby leaves, untrimmed and unwashed, in a paper bag and then in a plastic bag. Store in the fridge for up to 3 days for a bunch, 2 days for baby…

3 reasons to love JANUARY 1 Wake up to purple power with Burgundy Broccoli, the first whole-head purple broccoli. It is so tender it can be eaten both raw and cooked – stalk and all! For added eco-credentials, they are harvested whole, so no more waste for farmers. Try it chargrilled and add it to your eggs Florentine instead of spinach. Look out for the new purple prince in Waitrose, Co-op & Morrisons for around £1. For more, see www. burgundybroccoli.com. 2 After the abstinence must come the celebration. And there’s no better way to start as you mean to go on then at the Manchester Beer & Cider Festival. The seventh year of this fine festival takes place from Thursday 23rd to Saturday 25th January. It showcases the best…

BRIT BRAND DANBURY, ESSEX

Master bakers Agnes and Romuald found bread recipes handwritten by Agnes’ great-grandfather, so they decided to set up Gradz (Gabriel Romuald Agnes DamaZ) bakery to share the tradition of continental-style baking with Britain. We speak to Agnes. Q Where does your passion for bread come from? A My great-grandfather was a baker, my grandfather was a baker and I was a‥. teacher, but always had the passion for baking. When we found the recipes, we knew they were unique, so my husband (a master baker, too) and I gave it all up to make the family sourdough recipes. Our Beetroot and Black Cumin Bread speaks for itself. Q Any top tips for choosing bread? A The smell is the first sense to be satisfied when we eat good bread. Secondly,…

SPEEDY MEAL IN 3 STEPS

QUINOA & LENTILS Merchant Gourmet’s latest has crunchy onions and juicy raisins stirred in, resulting in a taste adventure with each bite, plus a protein and fibre hit. £2/250g, Waitrose. SIZZLING MACKEREL From frying pan to plate, all you’ll need is 3 minutes for the Mackerel Sizzle from Princes. We loved the Smokey Chilli and Tomato. £1.90/160g, Asda. BUTTERY GREEN BEANS While the fish is sizzling, pop the Florette beans in the microwave and you’ll get a perfectly cooked pouch of beans in a tasty garlic and herb butter. £1.99/170g, Iceland.…

SPEEDY MEAL
IN 3 STEPS

With myriad TV shows dedicated to this form of cooking, it’s no wonder that we are all entranced and a little bit apprehensive when it comes to the art of baking. But nowadays, with ingredients being of such good quality, and ovens being so reliable, there has never been a better time to dip your finger into the wonderful creative world of baking. From mastering a basic pastry, to partaking in a charity bake sale or a celebration, your life will be transformed into one rich in flavour, with a big sense of achievement. HEN EGGS Hen eggs are the most commonly used in baking. We use medium eggs with an average weight of about 60g. DUCK EGGS Duck eggs (weighing in at around 90g) can be used in baking,…

PLAIN FLOUR A medium-gluten all-purpose flour, plain flour works well for most cakes, batters, pastries and biscuits. It is available as white or wholemeal. For recipes simply stating ‘flour’, use plain flour, as it is the most forgiving out of all the flours. BAKER’S FLOUR Also known as strong or bread flour, meaning it has a relatively high gluten content. This will help to give the bread its shape and structure, and results in a chewy crush. It is available from all good supermarkets. SELF-RAISING FLOUR Self-raising flour contains baking powder to make a mixture rise as it is baked. You can make your own by sifting in 2 teaspoons of baking powder to every 150g plain flour the recipe asks for. WHOLEMEAL FLOUR Wholemeal or wholewheat flour is milled…

BUTTER This is the most common fat used in baking. It can be salted or unsalted. Salt improves the keeping qualities, however many cooks state that when baking, unsalted butter, with its delicious pure taste, is best. Cultured butter is butter that has had a lactic culture added to give it a tangy flavour. MARGARINE This can be bought as either table or cooking margarine. Cooking margarine performs well in baking, however it doesn’t provide the lovely flavour to cakes that butter does, as most are made from a mixture of animal fats and vegetable oils plus whey and skimmed milk powders. OIL One hundred per cent fat and liquid at room temperature, oils are extracted from seeds, nuts and fruits, often by crushing, pressing and filtering, which retains their…

KNOW YOUR SUGAR

GRANULATED SUGAR Great for hot drinks or sugar syrups and recipes where the cooking time allows the sugar to be completely dissolved. LIGHT MUSCOVADO SUGAR The mild toffee taste makes it the ultimate dessert sugar for use in recipes such as sticky date pudding. MOLASSES A rich dark sugar that adds a bold toffee flavour plus extra moisture for recipes. Ideal for Christmas cakes and puddings, as well as sticky BBQ sauces. BROWN SUGAR The subtle honey-like taste makes this a great option for sprinkling on top of cakes before baking. ICING SUGAR Made from 100 per cent pure cane sugar that’s been finely ground. It’s your failsafe option for beautifully set royal icing. DEMERARA SUGAR Adds a rich toffee flavour to dishes. Sprinkle over fruits before grilling or toss…

KNOW YOUR SUGAR

WHAT HAPPENED TO MY BAKING?

MADEIRA CAKE STICKS TO PAN This can happen if there is too much sugar, honey or golden syrup in the mixture. It is a good precaution to line the pan with baking paper as well as greasing it to hold the paper in place. MADEIRA CAKE RISES AND CRACKS Cracks can mean the oven was too hot or the pan too small. However, cakes baked in loaf, ring or bar pans normally crack slightly because of the confined space of the pan. SEIZED CHOCOLATE If water gets into chocolate that is being melted, the cocoa particles stick together and the chocolate becomes stiff or ‘seizes up’. If the chocolate is to be added to a cake, try stirring in 1-2 tablespoons of water to loosen it. If the chocolate is…

WHAT HAPPENED TO MY BAKING?

THE DRIZZLE CAKE PREP + COOK TIME 1 HOUR 15 MINUTES (+ COOLING) SERVES 12 • 150g butter • 1 teaspoon vanilla extract • 2 teaspoons finely grated lemon rind • 220g caster sugar • 3 eggs • 240g ground almonds • 110g self-raising flour • 110g caster sugar, extra • 80ml lemon juice approximately CANDIED LEMON RIND • 1 medium lemon (140g) • 110g caster sugar • 125ml water LEMON GLAZE • 160g icing sugar • 1½ tablespoons lemon juice, approximately 1 Preheat oven to 160°C/140°C fan. Grease a 20cm square cake pan; line base with baking paper. 2 Beat butter, vanilla, rind and sugar in a bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until well combined. Fold in ground…

INSIDER CAKE KNOWLEDGE

TESTING FOR DONENESS Insert a skewer into cake centre – if there is any sign of batter, bake for 5 minutes, then repeat test. Some moist cakes will have crumbs attached to the skewer. For delicate aerated cakes like sponges, press down on the top lightly with a finger; the cake will spring back if cooked. OVEN Choose a shelf position that will allow the top of the cake to sit in the middle of the oven. SPLITTING CAKES Refrigerating loose-crumbed cakes makes it easier to cut into layers. MIXING INGREDIENTS If you are folding two ingredients together of differing density, fold the lighter one into the thicker. First stir a quarter of the mixture in to loosen it, then gently fold in remaining mix. WHAT DOES BICARB DO? Bicarbonate…

ONE-PAN TRIPLE CHOC BROWNIE PREP + COOK TIME 1 HOUR 15 MINS (+ COOLING) SERVES 16 • 150g butter, chopped • 300g dark chocolate (70% cocoa), chopped • 370g brown sugar • 110g plain flour • 35g self-raising flour • 3 eggs, beaten lightly • 120g soured cream • 2 teaspoons vanilla essence • 180g white chocolate, chopped • 100g milk chocolate, chopped 1 Preheat oven to 180°C/160°C fan. Lightly grease a 20 x 30cm slice pan with baking paper; line base and sides with baking paper, extending paper 2cm over sides. 2 Stir butter and 200g dark chocolate in a large saucepan over low heat until melted. Remove from heat and cool slightly. 3 Stir in sugar, then combined sifted flour. Stir in combined eggs, soured cream and vanilla.…

5 comforting chicken soups

PHO GA PREP + COOK TIME 8 HOURS 30 MINUTES SERVES 4 • 1.2kg whole chicken • 1 large brown onion (200g), chopped coarsely • 5cm piece fresh ginger, sliced thinly • 2 litres water • 3 star anise • 3 spring onions, cut into 5cm lengths • 2 cinnamon sticks • 10cm stick fresh lemongrass, bruised • 1 tablespoon coriander seeds • 60ml fish sauce • 60ml lime juice • 2 tablespoons brown sugar • 200g rice stick noodles • 160g beansprouts • 10g small fresh mint leaves • 10g small fresh coriander leaves • 10g fresh thai basil leaves • 1 fresh long red chilli, seeded, sliced thinly lengthways • 1 spring onion, extra, sliced thinly 1 Trim excess fat from chicken. Place chicken, brown onion, ginger, the…

5 comforting chicken soups

Let Meat ’s over Dinner

FETA, LEMON & HERB ROLLED LAMB PREP + COOK TIME 8 HOURS 45 MINUTES SERVES 6 • 180g feta in oil • 10g coarsely chopped fresh oregano • 10g coarsely chopped fresh mint • 10g coarsely chopped fresh basil • 2 teaspoons finely grated lemon rind • 2 tablespoons balsamic vinegar • 1.5kg boned leg of lamb 1 Drain feta, reserving 2 tablespoons of the oil. 2 Combine feta, herbs, rind and half the vinegar in a medium bowl. Season to taste. 3 Open out lamb and place on a board, fat-side down. Slice through the thickest part of the lamb horizontally, without cutting all the way through. Open out the flap to form one large even piece; spread feta mixture over lamb. Roll lamb up to enclose the stuffing,…

Let Meat ’s over Dinner

SPANISH CARAMEL RICE PUDDING PREP + COOK TIME 2 HOURS 45 MINUTES SERVES 8 • 30g butter • 350g arborio rice • 2 litres whole milk • 500ml water • 2 cinnamon sticks • 1 vanilla pod, split, seeds scraped • 2 x 397g canned caramel filling • 80g sultanas • 250ml sweet sherry • 1 teaspoon finely grated orange rind • 100g flaked almonds, toasted 1 Melt butter in a large saucepan over medium heat. Add rice; stir 2 minutes to coat well. Stir in milk, the water, cinnamon, vanilla pod and seeds; bring mixture to the boil. 2 Meanwhile, spoon caramel into a 4.5-litre slow cooker; whisk until smooth. Add rice mixture to caramel; whisk well to combine. Cover surface of pudding with baking paper. Cook, covered, on…

BACON JAM PREP + COOK TIME 7 HOURS MAKES 1.6KG • 1kg rindless bacon slices, sliced thinly, excess fat trimmed • 3 brown onions (450g), sliced thinly • 4 cloves garlic, sliced thinly • 160ml cider vinegar • 150g brown sugar • 160ml pure maple syrup • 1 tablespoon wholegrain mustard • 4 sprigs fresh thyme • 1 teaspoon instant coffee granules • 80ml warm water 1 Heat a large frying pan over medium-high heat. Cook bacon, in batches, until browned lightly. Drain on paper towel. 2 Transfer bacon to a 4.5-litre slow cooker. Add onion, garlic, vinegar, sugar, syrup, mustard, thyme, coffee and the water; stir to combine. Cook, covered, on high, for 6 hours. Discard thyme; skim excess fat. Season with pepper. 3 Process bacon mix until finely…

STORING PRESERVES

Preserves should be stored in a cool dark place. In days gone by, this could have been a well-ventilated pantry, a corner of a garage or laundry or even a cave. The area you choose needs to have a constant air flow and be dry, cool and dark – when a preserve is exposed to light during storage it will discolour. Anywhere dank, musty or mouldy will cause preserves to deteriorate. If the climate you live in is hot, wet and/ or humid, the safest place to store preserves is in the refrigerator. If mould does develop on any preserve, throw the preserve in that particular jar away (the mould may not have developed in every jar in the same batch, as it could not have been sealed properly when…

STERILISING JARS

Sterilising equipment is extremely important when preserving. Not only does proper sterilisation prolong the life of your product, it also helps to prevent food-borne bacteria from causing severe illness. So it’s absolutely vital the jars be as clean as possible; make sure your hands, the preparation area, tea towels and cloths etc, are clean, too. The aim is to finish sterilising the jars and lids at the same time the preserve is ready to be bottled; the hot preserve should be bottled into hot, dry clean jars. Here are three different ways to sterilise jars. Be sure to always start with cleaned, washed jars and lids. DISHWASHER Put the jars and lids through the hottest cycle of a dishwasher without using any detergent. STOVETOP Lie the jars down in a…

CUBAN BEEF EMPANADAS WITH CINNAMON ROAST SQUASH PREP + COOK TIME 1 HOUR 20 MINUTES (+ COOLING) SERVES 6-8 • 80ml olive oil • 1 medium red onion (170g), chopped finely • 3 cloves garlic, chopped finely • 170g cooking chorizo sausage, diced finely • 1 large red pepper, chopped finely • 500g minced beef • 2 teaspoons ground cumin • 2 teaspoons smoked paprika • 40g currants • 400g can chopped tomatoes • 1 tablespoon tomato paste • 125ml water • 4 sheets shortcrust pastry • 1 egg, beaten lightly • 2 tablespoons polenta • 1kg butternut squash, peeled, cut into 2cm pieces • ½ teaspoon ground cinnamon • lime wedges, to serve 1 Preheat oven to 200°C/180°C fan. Line 3 large oven trays with baking paper. 2 Heat…

SIMPLE Seafood DINNERS

TOM YUM FRIED RICE WITH PRAWNS PREP + COOK TIME 40 MINUTES (+ REFRIGERATION) SERVES 4 FIVE INGREDIENTS • 400g jasmine rice • 600g uncooked large prawns • 400g green beans • 1 bunch fresh coriander (100g) (see cook’s notes) • 80g tom yum paste (see cook’s notes) 1 Rinse rice in a sieve under cold running water until water runs clear. Place 500ml water in a medium pan; bring to the boil. Add rice; return to the boil. Reduce heat to low; cook, covered, for 10 minutes. Remove from heat; stand, covered, for 10 minutes. Spread rice out on an oven tray. Refrigerate 2 hours or until cold. 2 Twist or cut behind the prawn head to remove it. Peel away the shell starting from legs, leaving the tail…

SIMPLE Seafood DINNERS

Noodles for all

PRAWN, TENDERSTEM & CASHEW DAN DAN NOODLES PREP + COOK TIME 45 MINUTES SERVES 4 • 375g tenderstem, trimmed, halved • 300g fresh thin egg noodles • 2 tablespoons coconut oil • 16 uncooked large prawns (1.2kg), shelled, deveined, tails intact • ¼ teaspoon dried chilli flakes • 2 teaspoons finely grated fresh ginger • 375ml chicken stock • 60ml chinese black vinegar (see cook’s notes) • 60ml dark soy sauce • 70g tahini paste • 1 teaspoon sichuan peppercorns, crushed coarsely • 1 tablespoon brown sugar • 50g roasted unsalted cashews • 2 spring onions, sliced thinly on the diagonal • 15g fresh coriander leaves 1 Cook tenderstem in a large saucepan of boiling water for 3 minutes; remove from pan with a slotted spoon. Return water to the…

Noodles for all

NOODLE KNOWLEDGE

If you can’t find a noodle called for in a recipe, it’s generally fine to substitute a variety that requires similar preparation and a similar cooking time. Keep to the same basic ingredient family – wheat flour, rice flour, etc – and use a dried or fresh variety as called for. All fresh noodles must be refrigerated as they can ferment. Dried noodles, stored in unopened packets or airtight containers, can sit in the pantry for several months. Many types of clear noodle – dried rice, glass, arrowroot, shirataki, harusame – will puff up into white fluffy shreds when deep-fried in hot oil. They can then be used as a garnish, a bed for food to be served on or a key ingredient. Pre-boiled fresh and dried egg noodles can…

OVEN ROASTING NUTS RELEASES THEIR AROMATIC OILS. PLACE NUTS IN A SINGLE LAYER ON AN OVEN TRAY IN A 180°C/160°C FAN OVEN. STIR NUTS EVERY FEW MINUTES UNTIL GOLDEN. WATCH CAREFULLY AS THEY CAN OVER-BROWN VERY QUICKLY. REMOVE FROM TRAY TO PREVENT BURNING. WE USE MEDIUM EGGS IN OUR RECIPES THAT HAVE AN AVERAGE WEIGHT OF 60G, UNLESS OTHERWISE INDICATED. BAKING We use metric measures. See Conversion Chart for more information. ALL FRUIT and vegetables are considered peeled, unless otherwise indicated. All nuts are shelled. FORGOT TO TAKE THE EGGS OUT OF THE FRIDGE? Simply place eggs in a bowl of warm, not hot, water for 5-10 minutes to bring them to room temperature. Roasting NUTS To dry-roast spices, seeds or nuts, heat them in a dry pan, stirring continuously…

Conversion Chart

MEASURES The imperial measurements shown here are approximate only. Remember to stick to either imperial or metric when you’re making a recipe - don’t mix the two. All spoon measurements are level. The most accurate way of measuring dry ingredients is to weigh them. When measuring liquids, use a clear glass or plastic jug with the metric markings. Measurements for cake pans are approximate only. Using same-shaped cake pans of a similar size should not affect the outcome of your baking. We measure the inside top of the cake pan to determine sizes. We use medium eggs with an average weight of 60g. SPOON MEASURES DRY MEASURES OVEN TEMPERATURES LIQUID MEASURES LENGTH MEASURES…

Conversion Chart

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