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Know your rice

Know your rice

BASMATI A long-grained, fragrant rice grown mainly in India and Pakistan. It has a delicate, nutty flavour and is not sticky, as are most other long-grained rices. It comes…

How to use leftover rice

Rice balls make a marvellous quick lunch or can be served as part of an antipasti platter. Roll leftover rice into balls. Make a hollow in the centre of…

How to use leftover cheese

How to use leftover cheese

If you have leftover ends of cheese (such as Parmesan, ricotta, blue cheese), here’s a delicious way to use them. Preheat the oven to 180°C. Brush 5 phyllo sheets…

How to make hummus

How to make hummus

By Anna Montali Rinse and drain 1 x 410g tin chickpeas and spoon into a blender. Add 45ml (3 tbsp) tahini, 2 garlic cloves, the juice of 1 lemon,…

How to make Yorkshire pudding

How to make Yorkshire pudding

Traditionally, Yorkshire pudding was served with roast beef in the county of Yorkshire, England. The batter was placed under the meat to catch the meat drippings, but if you…

Raw and fresh carrot cake recipe

How to avoid cake flops

Here’s how to avoid cake flops in the kitchen! Help! My cake didn’t rise evenly! If your cake has risen unevenly, it could be due to the oven temperature…

annual recipe index

Annual recipe index 2017/18

Looking for a recipe in any of our July 2017 – June 2018 issues? Click on the link below to download your copy of the Food & Home Entertaining Annual…

know your mushrooms

Know your mushrooms

Mushrooms should be stored in the refrigerator either loosely in a bag or wrapped in a damp cloth to prevent loss of moisture. Use within a week. Brown mushrooms…

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