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Some Basic Techniques
Blind-baking the pastry for a flan or pie ensures the pastry is cooked before you add the filling.
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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!
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It’s easy to make your own garlic & ginger paste at home. Here’s how…
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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.
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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.
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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…
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It’s just a short video on how to peel a prawn, in case you were clueless!
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For those who don’t know, this is how to peel a tomato!
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This basic low-fat recipe can be adapted to suit your taste preferences. Spicy, herby, plain… you choose!
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This is an old and simple way of making cheese…
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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.
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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.
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