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http://haddockinthekitchen.wordpress.com
The culinary musings of a British Ex-pat living in France
The rich taste of butter is unrivalled for frying. However, it does have a low burning point, and can blacken the food easily, giving an acrid taste. Try frying with a mixture of cooking oil and butter. Gently melt in the pan and bring up to the req (read full article)
Real custard can be quite difficult to make as it is prone to splitting (curdling) Why not try a tablespoon of cornflour beaten in with the egg yolks and sugar before the cream is added? There is no difference to the taste, and the custard works eve (read full article)
Sun dried tomatoes are a store cupboard staple these days. However, once the jar is emptied, the oil is often discarded. Keep the oil and use to gently fry onions, garlic and other vegetables to add a deep tomato backdrop to your sauces, casseroles (read full article)
Two tips for citrus fruits. 1. Limes and small lemons can be very difficult to juice. If you place them in a hot oven for a few minutes they will yield far more. Limes work better if sliced into four lengthways and squeezed from the pointed ends. 2 (read full article)
Tofu is a popular vegetarian ingredient, although many of us don’t really know how to prepare it. Try cutting into large squares, marinading it in soy sauce, balsamic vinegar with some crushed garlic and chilli. Leave for an hour to soak. Thre (read full article)
Strawberries are not the best of fruits to keep. Often they bruise and spoil within a day of purchase. Rather than throw them away, try trimming them of any soft areas, cut in half and place in a dish. Sprinkle with a few teaspoons of rosewater and (read full article)
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