Follow this picture guide recipe for a delicious, easy-to-make dairy-free treat which can be stored in the freezer for instant gratification!
Picture-guide recipe on how to make a delicious and easy recipe. Continue reading
You will find below a quick picture guide on how to prepare your own beans. Once cooked and frozen, simply Continue reading
Everything in a raw tomato can be eaten except maybe the stem scar which is a little tough and bitter.
Below is how to quickly remove the tomato stem scar:
My mum used to remove skin, seeds and the white inner flesh when she made tomato salads. Personally, I don’t think it is worth the hassle. Just cut them in half and serve in the plate like that.
Ask your fishmonger to descale and gutter the fish. This will considerably reduce the amount of waste, save you a time and keep your wall clean (scales tend to fly around when I descale a fish…) but it will probably not be sufficient. Below is a picture of a fish cleaned by my local supermarket. The fish would not taste very nice if you cooked it in this condition.
Before cleaning the fish some more, get some Continue reading
Place the content of each of your different infusions (green tea, peppermint, etc.) inside a glass jar. This will help your infusions stay fresh longer and also take less space in your cupboard.
Tip: to remember which is which, simply cut out the name from the infusion box and sellotape it on the side of the jar.
Why did it take me years to realise that I should never grill sausages in the oven because it makes such a MESS!?!…
This tip was found by chance when Continue reading
You don’t need to make crumble with wheat flour. Having a friend who is wheat intolerant, I had to study the problem and I found that rice flour works just as well when making crumble. Use the same proportions: 1 part butter, 1 part sugar and 2 parts rice flour plus whatever par-cooked fruit such apple, rhubarb etc.
Using runny honey in a squeezable jar is very useful when cooking but after a while the honey become too thick. So, simply Continue reading
- 200g digestive biscuits
- 100g butter melted
- 100g good quality dark chocolate (I use 70% cocoa Lindt chocolate)
- 300g Philadelphia cheese
- 100g granulated sugar (vanilla scented or add a couple of drops of vanilla essence)
- 2 whole eggs
- 200ml double cream (or 1/2 double cream, 1/2 yogurt)
- 1 tin of Carnation caramel
If you see a packet of pears at reduced price at your supermarket, grab it! They are usually quite hard and tasteless (that’s why they are on sale) but they make the perfect ingredient for an easy-to-make delicious upside-down pie or, as we French people call it, tarte Tatin. In fact, Continue reading
It takes me less than 5 minutes to prepare packed lunch, usually only a couple of minutes. Continue reading
Beware! Once you have made and tasted this cake, you will never want to buy another one from the shop ever again! Easy recipe. Continue reading
Quick! Get fresh parsley before the cold weather sets in, while it is still plentiful and cheap. Continue reading
Who likes to clean their oven? Not me! So, simply place a Continue reading
I recently found a good way to use all my odd socks (although I had to reach for the sock drawers to get more!). Put your glasses or other fragile items inside socks to prevent them from knocking each other. You could also use pants, t-shirts, tea towels, etc. Basically, you don’t need to buy bubble wrap!
This is a great, cheap and easy-and-quick-to-make addition to your packed lunch.
One handful of almonds + one handful of raisins. Place in a small plastic container.
Tip: buy a large bag as it works out cheaper than smaller packets and store in an air tight container to keep the almonds fresh as long as possible.
I found another way to re-use sliced bread plastic bags to add to my previous post.
Use a plastic bag instead of cling film to store food in the fridge. In the picture below, a sandwich I had made one morning for lunch.
A great way to make small leftover meat go a long way! A 23 cm dish will provide two meals for 2: eat half of the pie hot at night and the other half cold for next day packed lunch.
Below is a picture-guide suggestion Continue reading
This is an improved version of Mary Berry’s tip on butter. She suggests using a grater to cut butter before using it in a dough recipe. My tip goes a bit further, making it just perfect! All you need to do is Continue reading
The short video clip below is to complement my dough making post to illustrate how easy it is to mix dough with just one finger. Continue reading
Don’t buy ready-made pastry dough! Unless you want puff pastry, which is rather labour intensive, you can make pastry dough easily and quickly using one finger (literally!). This picture guide will show you how Continue reading
First, you need one tomato. Although, you might have to buy a small packet from your local food retailer first. If you are unsure about which type to get, go for Continue reading
Pies are inexpensive and easy to make. It is a great way to use up leftover meat. Make one pie to feed 4 people or use half the pie to feed 2 and keep the other half for a cold packed lunch for 2 the following day. Below is a step-by-step picture guide on how to make the dough. Continue reading
Don’t waste time frying onions, simply cut up and place all ingredients/vegetables together in a large saucepan with one tablespoon of olive oil then add 500 ml boiled water and simmer until all vegetables are soft. Then, roughly squash the cooked vegetable using a potato masher and your soup is ready to eat.
Tip: Use red lentils as a thickener or chestnuts (or both!). You could also use potatoes but I can’t because Hubby has a potato allergy!
Tip: scatter some cubed cheddar over the soup when serving.
Below is what I used for my dips. This is particularly handy if your packet of tortilla wraps has recently passed its use by date as the tortillas will still be edible but cannot really be used to wrap food any more because they tend to tear easily.
Simply place the tortillas under the grill for a couple of minutes on both sides and cut with a chef knife to the required shape.
This picture-guide recipe is the only soft cookie recipe you will ever need. Trialled and tested by kids and grown-ups. You will need strong will power not to make this cookie recipe too often. Continue reading
Here is how I store my Bramley apples: Continue reading
Stock, whether made from lamb, beef or chicken bones, will give a lovely “meaty” and rich flavour to any dish. and is soooooooo easy to make! Below is a quick picture guide to give you that confidence to try yourself. Continue reading
Simple, re-use a Continue reading
Don’t throw out your leftover pasta//tagliatelle as they will make a lovely diner the next day.
Spread your leftover pasta (stored overnight in the fridge) over the bottom of an oven-proof dish. Here, I also used leftover fish (trout). Break a couple of eggs into a bowl, add milk (about 100-150ml), enough to cover about 3/4 of the pasta), an optional dollop of double/single cream, and salt and pepper to taste. Pour over the pasta and sprinkle grated cheese (about 50g). Cook in a preheated oven (180 degrees Celsius) until golden brown (about 25 min).