Hints'n'Tips
If you don't like the awful smell, put a bay leaf in with the fish and that helps.
Clogged Drains
If your drain is clogged with grease pour a cup of salt and one of baking soda into the drain, followed by a kettle of boiling water.
Keeping Knives Sharp
Tip last week from an Italian Chef: When you cut something acid, like a lemon or orange, immediately wipe the knife as otherwise it will go blunt faster.
When you buy a new loaf of bread and no longer fancy finishing the old one - wrap the leftover bread and put in the freezer then when you want breadcrumbs, defrost and mill in the food processor. Or if you're feeling really efficient mill in food processor before freezing. Useful for making stuffing, covering croquettes or schnitzels (flour/egg/breadcrumbs), also for making apple charlotte or brown bread ice cream.
Brown Bread Ice Cream Recipe
600ml whole milk
227ml double cream
4 large eggs
175g golden granulated sugar
75g wholemeal bread (crusts cut off)
Gently heat milk and cream in small pan until steaming.
In a mixing bowl whisk together yolks and 50g sugar until thick.
Pour onto the milk and cook gently 6 - 7 mins until it lightly coats back of the spoon. Cool then place in fridge.
Preheat grill to high.
Mill bread into crumbs in food processor and mix with remaining sugar.
Spread on baking sheet, place under grill and watch, regularly respreading crumbs, until mixture is a dark golden colour (about 10 mins).
Remove and cool. Break into large pieces (rolling pin?).
Stir into custard mixture.
Churn for 20 mins (or buy an ice cream maker!)
Return to freezer for two hours, take out, whisk and freeze for an hour. Repeat this until ready.
Allow to soften for 20 minsbefore serving.
My way of cooking Beetroot
Wash off worst of mud, don't worry too much, cut off top leaves, leaving about 1". Put beetroot in pan, covered with water, put on lid, bring to the boil, and simmer until ready. Leave to cool in pan. When cold, put on rubber gloves and rub off the skins. Then chuck water and skins onto compost heap, remove the rubber gloves and you should be left with beautiful beetroot and clean hands.
600ml whole milk
227ml double cream
4 large eggs
175g golden granulated sugar
75g wholemeal bread (crusts cut off)
Gently heat milk and cream in small pan until steaming.
In a mixing bowl whisk together yolks and 50g sugar until thick.
Pour onto the milk and cook gently 6 - 7 mins until it lightly coats back of the spoon. Cool then place in fridge.
Preheat grill to high.
Mill bread into crumbs in food processor and mix with remaining sugar.
Spread on baking sheet, place under grill and watch, regularly respreading crumbs, until mixture is a dark golden colour (about 10 mins).
Remove and cool. Break into large pieces (rolling pin?).
Stir into custard mixture.
Churn for 20 mins (or buy an ice cream maker!)
Return to freezer for two hours, take out, whisk and freeze for an hour. Repeat this until ready.
Allow to soften for 20 minsbefore serving.
My way of cooking Beetroot
Wash off worst of mud, don't worry too much, cut off top leaves, leaving about 1". Put beetroot in pan, covered with water, put on lid, bring to the boil, and simmer until ready. Leave to cool in pan. When cold, put on rubber gloves and rub off the skins. Then chuck water and skins onto compost heap, remove the rubber gloves and you should be left with beautiful beetroot and clean hands.
No comments:
Post a Comment