Blind-baking the pastry for a flan or pie ensures the pastry is cooked before you add the filling.
Candied Citrus Peel is a common ingredient in many cakes and sweet puddings. Maybe you are lucky enough to have a supermarket near you that stocks it, but if you haven’t… try this recipe!
It’s easy to make your own garlic & ginger paste at home. Here’s how…
Depending on where you live, Ghee can be expensive or impossible to buy. Don’t Panic! It is really easy to make with a little bit of patience.
Gutting a fish is one of those things that you either know how to do, or you don’t. Once someone has shown you how, you realise how easy it is.
Sometimes it can be cheaper to buy a whole chicken and joint it yourself, rather than buy chicken joints. All you need is a good, sharp knife and a bit of patience…
It’s just a short video on how to peel a prawn, in case you were clueless!
For those who don’t know, this is how to peel a tomato!
This basic low-fat recipe can be adapted to suit your taste preferences. Spicy, herby, plain… you choose!
This is an old and simple way of making cheese…
The great thing about this way of cooking basmati rice is that you don’t need to weigh or measure anything. All you need is a timer.
For convenience I usually use ready-made pastry (dough) for my pies, but here is a recipe for a delicious pastry which can be used for both sweet and savoury pies. It’s a version of the classic French “Paté Brisée” and has a light texture.
(If you’re not a Buddy click HERE to learn more.)