Sauces –

Every Last Bit

Always shake our pasta sauce bottles out with ¼ cup (60 ml) of water to dislodge everything, and add it to the sauce.

PASTA SAUCES

Spinach –

For Best Results

Don’t boil spinach in water! Best to briefly steam, microwave or flash fry.

BROWSE RECIPES

Cooking Tip –

Meatballs

Meatballs should be soft and moist throughout. The flavour of the meat must be prominent, underscored by the sauce.

Some of my secrets to successful meatballs include:

• Use a little gelatine powder in the mix.
  
• Mix everything lightly.
  
• Pre-roast the meatballs first, before adding the sauce.
  
• Finish the dish, with the sauce added, in the oven, for a final 20 minutes.

SEASONINGS

Cooking Tip –

Stock, Gravy & Sauce Powders

When using stock, gravy, and sauce powders, dissolve them in a small amount of warm water before adding them to your dish. This helps the powder blend more smoothly and evenly, preventing clumps and ensuring a consistent flavor throughout your dish.

POWDERED PRODUCTS

Salads –

Make Them Last

Rinse salad leaves in water to which you have added 2 T (30 ml) of vinegar. Spin dry, wrap first in absorbent kitchen paper and then in a thin plastic bag.

Store in the vegetable drawer of your fridge.

FREQUENT QUESTIONS

Cooking Tip –

Marmalade

• Best to use early season just ripe fruit which is still rich in pectin.
  
• Weigh the sliced fruit and use 3 cups (750 ml) water for every 250 g fruit. Boil open until the fruit is soft.
  
• Add ± ⅔ cups (160 ml) of sugar to every 1 cup (250 ml) of fruit liquid. Start testing after an hour.
  
• Freeze 2 - 3 empty saucers to use for testing.
  
• Test for the pectin content on a chilled saucer. If a spoonful of the “jelly” wrinkles on the cold saucer when pushed with a finger, after standing for about 3 minutes, the marmalade is ready.
  
• Boil open until ready.

EQUIVALENTS & CONVERSIONS

Vegetable Tip –

Cook With Skins

Instead of peeling vegetables, give them a good scrub with a Green Foam scrubbing pad, (kept specially for this purpose) in a bowl of water to remove all surface dirt. Steam or cook as required. There are lots of valuable nutrients directly under the skin and, if desired, the skin can easily be pulled off after cooking.

BROWSE RECIPES

Baking Tip –

Bake Mixes

When using bake mixes, always sift the dry ingredients before adding any liquids. This ensures an even distribution of ingredients, prevents clumping, and results in a lighter, fluffier baked good.

BAKE MIX PRODUCTS

Lemons –

Juice Extraction

Roll the lemon vigorously on a hard surface before slicing it. This bruises and breaks up the membranes of the juice sacks, releasing the juice inside the lemon.

BROWSE RECIPES