Despite the dizzying array of pastas available, there are two main ingredient categories – flour-and-water, and egg-and-flour. Understanding the characteristics of each will help you choose a compatible sauce.

Flour-and-water pastas mainly include dried packeted varieties such as spaghetti and macaroni. These are sturdy pastas and are best suited to highly flavoured olive oil-based sauces.

Egg-and-flour pastas generally refer to the fresh or homemade types. Because egg pasta is more easily able to absorb sauces than flour-and-water pastas, it is better suited to cream and butter sauces with a milder flavour. Egg pasta absorbs oil, so serving it with a sauce with a high oil content would result in a sticky, tacky pasta.

Try these suggested combinations:

Spaghetti (dried)
One of the most versatile pastas, spaghetti pairs with most sauces. Try Aglio e Olio (garlic and olive oil), Pesto (basil and garlic), Carbonara (eggs and pancetta) or vongole (clams).

Fettuccine (fresh)
As stated above, fresh egg pasta works really well with cream-based sauces, so try Alfredo (butter and cream) or Primavera (spring vegetables and cream).

Tagliatelle (fresh or dried)
Slightly wider than fettuccine, the classic match with this pasta is Ragu (meat Bolognese).

Penne (dried)
This tubular pasta is available smooth or with ridges. Good with chunky or heavy sauces, such as chicken or sausage.

Orecchiette (fresh or dried)
Meaning “little ears” and a specialty of south-eastern Italy, a popular match for this pasta is a broccoli and anchovy sauce.

Conchiglie (dried)
This shell-shaped pasta is available in a variety of sizes and can hold a chunky sauce of either meat or vegetables.

Ravioli (fresh)
The sauce should complement the filling of the Ravioli, but as is an egg-based pasta, butter and cream sauces work best. Try a burnt sage butter or a simple cream sauce.

Which sauce with which pasta? is a post from: entertaining made easy

The rolling hills of Maleny

The local region offers a diverse range of local produce, including cheese, honey, chocolate, ginger, tropical fruits, spices, wines, berries, avocadoes, macadamias, seafood, olives, gelato and coffee to name but a few!  The unique and diverse local produce of Queensland’s Sunshine Coast is highly regarded by chefs and discerning foodies Australia-wide as well as internationally.

Pineapple plantation at Nambour

Being accepted for this month’s Foodbuzz 24 x 24 allowed me the opportunity to be able to discover the stunning array of local produce which attracts discerning food lovers from afar, and share it with the food community.     

My itinerary essentially entailed visiting as many local growers and producers as I could fit into a day, which included a combination of visits to farm doors, roadside stalls and farmers markets.  And to conclude the day, a meal put together from the various produce collected upon the way. It was a full day’s gourmet adventure!    

Me and hubby Paul at the Flame Hill Vineyard

Joining me on the gourmet safari was my husband Paul, and our good friend Geoff who, like me, is a passionate foodie and is visiting from Sydney.  My male companions acted as drivers, navigators, tasters and assisted in the photography and videography.     

Geoff inspecting the local strawberries

Setting off from our neighbourhood of Noosa Heads, our first stop was Yandina markets, about a 30 minute drive. The Sunshine Coast boasts many local markets, however we chose Yandina Markets because it specialises in local produce and has an extensive selection. Ranging from vegetables and tropical fruit to organic meats and macadamias, the great thing about this market is the diversity of produce and the opportunity to chat to the growers and producers. Our purchases included free-range organic ham, organic beetroot, freshly picked broccoli, pineapples, papaya, chillies and numerous other fruit and vegetables.     

Sugar cane stall at Yandina Markets

Next stop was The Ginger Factory, the world’s largest ginger factory and one of the Sunshine Coast’s premier tourist attractions. Princess Diana was one of the more famous visitors to The Ginger Factory, so we learnt! The place is fringed with beautiful tropical gardens and comprises various attractions including a cooking school, ice-creamery, Honeyworld  (where you can see a live bee show), Gingertown (a heritage-style village) and rides, tours and shows.     

The Ginger Factory

The Ginger Shop is a ginger lover’s paradise and features the world’s largest selection of ginger products including ginger beer, crystalised, ginger, ginger jam, ginger beer and ginger bread men to name a few! Our “souvenirs” included  fresh ginger, crystalised  ginger and a bottle of ginger beer. Unfortunately my husband Paul loathes ginger so did not partake in the various tastings on offer!     

Macadamia nuts

Our drive took us through the beautiful Sunshine Coast Hinterland. It is common to see roadside stalls that operate on an honesty system, such as this one selling avocadoes:     

A roadside stall selling avocadoes

Local farmers offer their produce this way presumably to save on labour costs, but it any case you can be sure that whatever you buy is super-fresh!     

The next port of call was the Flame Hill Vineyard at Montville. With their quality wines and spectacular views, this place is not to be missed.     

Flame Hill vineyard

The grape varieties grown are Chardonnay, Verdelho, Cabernet Sauvignon and Shiraz. We opted to enjoy a tasting of most of their wines , and came away with several bottles of Summer White, a blend of viognier and chenin blanc and a bottle of the dessert wine. I will definitely return to dine at their award-winning cellar restaurant, where their small but outstanding menu showcases local produce and was designed to complement their wines.       

Grape vines and the beautiful views from Flame Hill Vineyard

We continued our drive through the green hills of Maleny, dairy country. Our first stop was Maleny Cheese, a demonstration cheesery which offers visitors the opportunity to sample all their products.  Naturally we took full advantage of this, and were most impressed with the Buffalo Brie, the marinated feta and the Chilli con Cheddar. They also produce a stunning range of natural and flavoured yoghurts, which we added to our purchase.     

The great selection of cheeses at Maleny Cheese

Our next stop was Maleny Dairies, a family-owned and operated dairy in a picturesque setting. They produce 4 different types of plain cow milks, flavoured milks, goat milk, cow and goat yoghurts and Guernsey cream.  Their products have won numerous awards.  We opted for a bottle of rich Guernsey milk.     

Maleny Dairies

Although we were hoping to make it to Kenilworth to visit another winery and an olive farm, the day had gotten away from us so we headed back in the direction of home to Eumundi, a pretty little town that holds a fantastic weekly market that offers art, craft, fashion and food. However, our destination was Cocoa Chocolat, producer of exquisite hand crafted chocolates and truffles.    

   

To say that the owner and Chocolatiere Louisa Raven is passionate about chocolate would be an understatement!  Self-confessed workaholic, Louisa’s business won Best Confectionery Outlet for the State of Queensland 2009 and when you see the care that goes into making her products you can understand why. Our purchase included a selection of the beautiful chocolates.      

Exquisite hand-crafted chocolates at Cocoa Chocolat

Also in Eumundi, located in the aptly named Strawberry Lane, is Eumundi Strawberries.  We were hoping to “pick our own” strawberries, but unfortunately we were not able to due to prior weather conditions. However we were able to taste their wares and purchase a large punnet of sweet ripe red strawberries.      

Eumundi Strawberry Farm

Heading back to Noosa Heads, our last foodie stop was Noosa Junction Seafood Market. This busy seafood shop has a good selection of local seafood including cuttlefish, Mooloolaba prawns, Spanner Crabs and local fish varieties. We chose some fillets of local trevally for our dinner.     

Arriving home, we unpacked our purchases – what a fantastic selection of goodies!     

Gourmet goodies galore!

By this time the sun was almost down, and after such a beautiful day it seemed a shame not to enjoy the sunset so we jumped back in the car to the Noosa Hill Lookout which offers spectacular views of the beach, river and hinterland.     

The beautiful Sunshine Coast at Sunset

Our final task of the day was to plan and prepare the evening meal put together with the results of the day’s foraging.
The menu we came up with was as follows:    

Organic Free Range Ham, roasted beetroot, organic feta cheese, onion jam with toasted Turkish bread     

    

Local Trevally en papillote with butter, white wine and dill
Kipfler potatoes roasted with fresh herbs and garlic
Steamed broccoli with garlic macadamia nut oil     

    

Platter of fresh fruit, soft cheese and hand-crafted chocolates    

    

The meal was actually really easy to put together, and washed down with a bottle or two of the wine we had picked up on our travels, it was a fitting end to a fabulous foodie day.   

To view other videos we made on the day, check out http://youtube.com/lifesafeastcomau  

Local Markets Directory – http://www.sunshinecoastvisit.com.au/pages/markets/    

Ginger Factory – http://www.gingerfactory.com.au    

Nutworks – http://www.nutworks.com.au/    

Flame Hill Vineyard – http://www.flamehill.com.au    

Maleny Cheese – http://www.malenycheese.com.au/    

Cocoa Chocolat – http://www.cocoachocolat.com.au/    

Eumundi Strawberries – http://www.qldstrawberries.com.au/farms/index.htm    

Foodbuzz 24×24: Food Trail Adventure – Sunshine Coast, Queensland, Australia is a post from: entertaining made easy

Of course not every parent has the time, inclination or confidence to produce a cake that is going to make a statement. So when my neighbour asked me to put together a cake for her daughter’s ninth birthday party, I was a little hesitant in my ability to fulfil the task. Sure, I can bake a cake that tastes good, but to have it looking like an animal, castle or fairy?

Always one to rise to a challenge, I accepted the task and did what every resourceful cook does – did a google search. The theme was fairly broad, as long as it started with the letter “P” (but it couldn’t be a Pig).  Being my first kids cake, I wanted to find something that was not too intricate. After visiting various websites, I came up with the idea of a Panda Cake. I found a great concept for a Panda Cake on the Betty Crocker website which looked good and appeared to be not too complicated.

The Panda Cake comprised of two round cakes, one slightly larger than the other, that were joined together to form the Panda body.  To ensure the cake had a home-made taste, I baked the cake from scratch (rather than used a packet mix as was suggested by Betty Crocker) - a tried, tested and true recipe for a family chocolate cake. I also used home-made vanilla butter cream icing (rather than a pre-made product). I used separated Oreo biscuits to make the paws, ears, eyes, and mouth of the panda and M & M’s for the nose and eyeballs (together with marshmallows). Desiccated coconut was sprinkled on the bottom half of the body to create a “furry” effect and cocoa was mixed in with some of the coconut to define the area around the legs and the bottom portion of the body.

From start to finish it took me about 3 hours hands-on time in the kitchen. You could save some time by buying ready-made cakes or using a packet cake mix. All in all I was happy with my first attempt to make a child’s birthday cake and I had a lot of fun putting it together. Judging by the photos (kindly given to me by the Mum), it was a hit with both kids and parents alike. 

The Making of a Panda Cake is a post from: entertaining made easy

Each month I will feature a kitchen tool that I consider is a useful addition to the kitchen. This month’s featured kitchen tool is the digital thermometer.

Cooking thermometers take the guesswork out of cooking, as they measure the internal temperature of your cooked meat and poultry to assure that a safe temperature has been reached, harmful bacteria have been destroyed, and your food is cooked perfectly.

Variables such as shape, thickness, size, temperature of the meat prior to cooking and oven temperatures all influence cooking times, so using a thermometer is by far the most effective way to determine when your meat is cooked to the way you like it.

To use a meat thermometer, insert it in the thickest part of the meat, being careful to avoid touching any bone (which will give you a false reading).  If the piece of meat is large or irregular in shape, get a number of readings by inserting the thermometer in several places.

Remember that the temperature of the cooked meat will continue to rise for a little while after resting, so remove the meat from the oven just short of the desired internal temperature, about 3°C.

Use the following internal temperature guide to ensure your meat is cooked to perfection:

Beef and Lamb
Rare  60°C (140°F)
Medium 65°C (149°F)
Well Done 70-75°C (158-167°F)

Pork
Medium 65°C (149°F)
Well Done 75°C (167°F)

Chicken 
Minimum    75°C (167°F)

Using a cooking thermometer on the barbeque

Many cooking thermometers can also be used for other purposes, such as making jam and toffee.

My personal recommendation is the Digital Thermometer / Timer from The Chef’s Toolbox.  It measures temperatures from 0-300°C (32-572°F) and it also doubles up as a useful timer and clock as well as having a strong magnet so it can be attached to the fridge. One of the great things about this easy-to-use digital thermometer is that once you have programmed it for the desired temperature, a loud alarm will sound when your meat or other food is ready. There really are no excuses for over or undercooking the roast! It can also be used for a myriad of other purposes, including jam and yoghurt making and even sterilising babies’ bottles, and can be used in the kitchen or outside on the barbeque. And at only AUS $39, it is one of the best kitchenware bargains around.  To purchase this product, click here (you’ll find it under “Chefs Tools”).

Kitchen Tool of the Month: Cooking Thermometer is a post from: entertaining made easy

A hooded gas barbeque

• Understand the difference between direct and indirect cooking. Direct cooking is when the food is cooked directly under the heat source (best for steaks, sausages, kebabs, prawns, fish and burgers). Indirect cooking is similar to roasting or cooking in an oven, and requires a barbeque with a cover or hood and the ability to be able to turn off the burner directly underneath the food (best for roasts, whole chicken or fish).

• Most barbeques will allow you the choice of cooking the food on either the flatplate or the grills. Cooking on the grill will give the food characteristic grill marks as well as enhanced flavour, but be aware that small items can fall through the bars. Food cooked on the grill can also be prone to flare-ups caused by fat dripping onto the flames.

• As with cooking in the kitchen, always ensure your barbeque is preheated before you commence cooking. The time will vary depending on the fuel you are using – gas is much quicker than charcoal or heat beads.

• If your barbeque has a lid, cook with the lid down and resist the temptation to check on the food too often. This will reduce the chance of flare-ups and will also retain the heat.

• Unless the recipes states otherwise, turn your food only once.

• NEVER prick sausages or other meats with a fork – this causes juice and flavour to escape and will result in a tougher meat.

• A light coating of oil will help the food to brown evenly and stop it sticking. You can also brush or spray the oil on the barbeque.

• Bring meat (NOT chicken) to room temperature before cooking, but don’t let it stand for more than 20 minutes, particularly if it’s a warm day.

• Trim excess fat from meat to avoid flare-ups.

• When using bamboo skewers for kebabs, always soak for an hour in water before using to avoid them charring catching fire.

• Smoking wood or chips add extra flavour to your food. These are available at barbeque shops in a variety of types – mesquite, hickory and applewood are popular choices. Always soak in water prior to using so that they smoulder slowly.

• As in all recipes, cooking times are a guide and vary depending on various factors such as wind, temperature and altitude.

• Never cut into a piece of meat to see if it is cooked, as the juices will escape resulting in a tough meat. A cooking thermometer is a highly useful tool and is the only true way to tell when your meat or poultry is cooked to perfection. life’s a feast recommends the Chefs Toolbox Digital Thermometer (which doubles up as a timer) and is a bargain at just $39. Click here to purchase online.

• After you’ve finished cooking, do a “burn-off”, which cleans the barbeque. On a gas barbeque, turn all the burners on high, close the lid and leave for about 10 minutes (check your instruction manual, as not all barbeques can withstand 10 minutes on high with a closed hood). Then brush the cooking grates with a long-handles grill brush (available from barbeque stores). For a charcoal grill, it’s easier to clean the cooking grate just before you begin cooking after the barbeque has pre-heated.

• Food safety is particularly important when barbequing. Always keep cooked and uncooked foods separate – never place cooked food on the same plate that the raw food was on prior to cooking. See our fact sheet on Food Safety for more food safety tips.

Barbeque Basics is a post from: entertaining made easy

Approach the presentation of your meal like an artist would a blank canvas – strive for a pleasing arrangement and be mindful of composition, colour, lines and textures.

As a home entertainer no one expects you to go to the lengths that Michelin Star chef’s go to for their food presentation, but following these basic guidelines will transform your tasty meal into a memorable one:

Suitable servingware
Select a dish, bowl or platter that holds the food comfortably, is large enough for the food to be cut and deep enough to hold liquids without slopping. White or plain crockery is best for highly coloured or busy plates, whilst simple meals can be served on patterned plates or platters.

A busy meal like this is best served on plain crockery

Less is more
A simple display is preferable to a complicated one. Try not to overfill each plate, bowl or platter – leaving some space allows the eye to focus on the food. Remember to wipe away any spills or drips from the plate with a clean paper towel.

Colour and shape
Be mindful of the colours you are using when planning your menu. Imagine how dull a plate of chicken, cauliflower and potatoes would look! Vegetables are a wonderful way to add colour to a plate.

Try to incorporate a variety of shapes and forms as well as colour. For example avoid serving meatballs with baby potatoes and brussels sprouts – meatballs with mashed potatoes and carrot batons would be a more balanced choice.

Arranging the plate
Odd numbers are much more pleasing to the eye than even numbers. Serve food pieces in quantities of 3, 5 or 7 rather than 2, 4 or 6.

Avoid symmetry, as unless it is flawless it looks wrong. Place food off-centre and create slightly abstract shapes rather than striving for perfection.

Use odd-numbered pieces of food

Go for height
Instead of having the food lie flat on the plate or platter, create a 3-D effect by leaning or draping some foods over others. For example, lean asparagus spears over a steak or lamb cutlets over a mound of mashed potato.

Garnishes and other decorations
Garnishes are ideal for adding life to a plain plate, but are not necessary if your plate is already colourful or busy. If you choose to use a garnish, make sure that it is edible and is compatible with the meal. For example decorate mashed potato and chopped chives with a few whole chives or chocolate cake with chocolate curls.

Complex dishes should have a simple garnish, whilst uncomplicated dishes can handle a more complicated garnish. For example, chopped parsley would be a suitable garnish for beef bourguignon whilst plain grilled salmon would be better garnished with a melange of diced vegetables.

In addition to garnishes, use techniques such as drizzling and sprinkling to add interest to your meal and plate. Fill plastic squeeze bottles with sauces or liquid dressings and squeeze around the rim of the plate, or drizzle olive oil or other liquid over the food. Sprinkle chopped nuts or grated cheese either over your meal or around the rim of the plate to frame the dish. These techniques can also be used to mask imperfections.

Techniques like this add interest to the meal

easy food presentation is a post from: entertaining made easy

Gluten is a protein found in wheat, rye, barley, triticale (a wheat and rye hybrid) and oats. There are many obvious foods which contain gluten, such as bread, cakes and pasta, but there are also a whole range of ingredients which can come from a gluten source.

Foods that are avoided by coeliacs or people that are gluten-intolerant include:

• Wheat and rye breads, including sour-dough breads
• Cereals based on wheat, oats, barley and rye, including cous cous and semolina
• Regular pasta (including gnocchi) and other wheat noodles (eg instant noodles, hokkein noodles and soba noodles)
• Biscuits and crackers made from wheat, rye and oat flour
• Regular cakes, pastries, pizza dough and pancakes
• Wheat flour, breadcrumbs, batters
• Malted products (eg. malt vinegar, malted milk)
• Beer, stout, ale, lager

Other foods that may contain gluten and should be avoided include:

• Cornflour and baking powder if made from wheat (pure cornflour is okay)
• Stock powder, stock cubes, booster, gravy (gluten-free Gravox is okay)
• Soy sauce (Tamari is similar and is a good gluten-free substitute)
• Seasoning mixtures (eg steak seasoning, chicken salt, curry powder),
• Commercial bottled sauces, relishes, chutney, curry pastes, marinades
• Mayonnaise and other similar dressings
• Processed meat products such as sausages and smallgoods
• Flavoured varieties of potato crisps, corn chips and rice crackers
• Soft icing sugar & icing sugar mixture
• Custard powder and ready-made custards
• Ice-cream

If in doubt, check the label – The Australian Foods Standards require that ingredients derived from gluten containing grains must always be declared on food labels.

Despite the restrictions, a person with coeliac disease can still enjoy a wide and varied diet. The following foods (in their natural, unprocessed state) are gluten free:

• Meat, poultry, fish and eggs
• Fresh fruit and vegetables
• Milk, natural yoghurt and cheese
• Rice, rice noodles, corn, polenta, lentils and millet
• Single ingredient herbs and spices, salt and pepper
• Gluten free breads, pastas, cereals, biscuits and crackers, bread, cakes, biscuits, pancakes and pizza mixes

When planning your menu, fresh and home-made is definitely the way to go. Avoid processed food and ensure your sauces and dressings are made from fresh ingredients, so you know exactly what has gone into them.

Here are some safe suggestions to serve your gluten-free guests:

• Home-made dips served with rice crackers (check the label to ensure they are gluten-free)
• Grilled or roasted meat, chicken, fish or seafood. Avoid flour or gravy in sauces
• Risotto (check that bought stock is gluten-free, otherwise use home-made)
• Stir-fries or curries with rice or rice noodles (check the ingredients on sauce labels and avoid soy sauce)
• Polenta, mashed potato, lentils
• Salads (with home-made dressings, avoiding malt vinegar)
• Desserts – fresh fruit, flourless cakes, pavlova, rice-puddings

The life’s a feast Cooking School runs a Gluten-Free Entertaining Class where participants will create a beautiful meal without gluten but with all the taste, as well as learn gluten-free cooking tips. A gift certificate to this class makes a wonderful gift for your gluten-free friends. Our next Gluten-Free Entertaining class will be held on Friday 14th August from 10am – 2pm. Click here for more information.

gluten-free entertaining is a post from: entertaining made easy

Soup is an ideal choice for a starter, particularly now the colder weather is with us. Everyone enjoys and appreciates homemade soup. Soups are generally easy to make and most can be made fully in advance, only requiring heating at serving time – perfect for entertaining. Whether it’s a creamy pureed soup or a chunky soup such as French Onion, served with a garnish and some fresh crusty bread it makes an elegant and versatile entrée. Other economical ideas for a starter are risotto or a pasta dish.

Soup makes a super starter

For the main course, budget-friendly chicken is always popular and can be prepared in so many ways: curried, roasted, braised. A dish such as Coq au Vin (chicken braised in wine) is a wonderful winter-warmer.

If you prefer to serve meat for a main course, one of the great things about winter food is much of it is slow-cooked and the best choice of meat for these types of dishes are the cheaper cuts such as chuck, blade and skirt. The connective tissue, fat and sinew that hold the muscles of the meat together are broken down in the braising or stewing process, rendering the meat tender and releasing gelatinous juices to create a rich and full bodied gravy. Dishes such as Braised Lamb Shanks, Beef Curry, and Osso Bucco are excellent choices for this time of year.

Accompany your main course with fillers such as potato, rice and pasta, which are not only inexpensive but always popular. Always choose seasonal vegetables (see below for this month’s guide) as they are not only cheaper but of superior quality.

Dessert is usually the least expensive part of the meal, and there are so many economical options. Puddings such as chocolate or Sticky Date, fruit crumbles and other warm desserts are always crowd-pleasers. One of our most popular dishes made in our cooking classes is Chocolate Volcanoes: individual chocolate pots with a molten centre – easy to make, economical, can be prepared in advance and just require baking at serving time.

Chocolate Volcano

If you’re serving wine with the meal, this can often be the most expensive component. Thankfully there is an ever-increasing selection of quality wines at reasonable prices available. Get to know your local liquor store and ask them for advice and suggestions. Your guests will likely bring a bottle of wine, so why not ask them for a specific type of wine so you can be sure it will go with the meal you’re serving to save you having to purchase?

If you found this article useful, our “Entertaining on a Budget” cooking class is for you! Please see our website for details.

Winter Entertaining on a Shoestring is a post from: entertaining made easy

Apart from the obvious financial consequences, such waste has a huge environmental impact. We can all take steps to reduce waste: follow these tips and you’ll not only be helping the environment, but looking after your own wallet.

• Put together a weekly meal plan, before you go grocery shopping.
• Make a shopping list and stick to it.
• Know exactly what you have in your pantry, fridge and freezer and take this into account when making your shopping list.
• Never go grocery shopping when you’re hungry!
• Plan your meals to use up ingredients you already have that are coming to the end of their shelf life.
• Buy products with a later “use-by” or “best before” dates wherever possible.
• Grow your own herbs. Potted herbs cost about the same as a bunch, but will last a lot longer.
• Avoid pre-packaged meat and vegetables, as you have limited control over the quantity (and may end up buying more than you need).
• Store dry goods such as breakfast cereals, biscuits and flour in airtight containers to maintain freshness.
• Use the freezer – almost everything can be successfully frozen. Foods that can’t include:

- Vegetables with a high water content, such as cucumbers, celery and lettuce
- Egg-based, cream-based, and milk-based sauces, sour cream
- Cooked egg whites and raw egg yolks
- Mayonnaise
- Jams and jellies

• Don’t throw away your leftovers – eat them within a couple of days or freeze them before they go off in the fridge.
• Label and organise everything you freeze so you know what you have and where it is.
• Don’t be tempted unnecessarily by 2-for-1 offers at the supermarket.
• Get creative with your leftovers. You don’t always need a recipe to put a tasty meal together.
• Most foods are fine after the “best before” date. It’s the “use by” dates you need to abide by more closely.

Grow herbs to reduce waste

Here are a few ideas to help you use up your leftovers:

• Bread is one of the biggest food waste items. Either freeze it sliced or make breadcrumbs and freeze for later use.
• Leftover egg-whites can be frozen for up to three months. They can then be used to make a pavlova or meringues.
• Use left-over vegetables to make a vegetable soup, stir-fry or pasta dish.
• Use excess ripe fruit to make fresh juice, smoothies or jam.
• Milk freezes well, so freeze it while it is still fresh if you have an excess.
• Freeze parmesan rinds to add to a pot of soup – it really intensifies the flavour.
• Use (or freeze) over-ripe bananas to make a banana cake or muffins.
• Leftover cooked rice makes great fried rice.
• Use leftover pasta to make a pasta bake.
• Use (or freeze) leftover meat from a roast to make a curry or casserole another day.
• Cheese freezes well. If you have a large block grate it, portion it, then freeze it.
• If you have an excess of lemons or limes, juice them and freeze into ice-cube containers.
• Over-ripe avocadoes make great guacamole.
• Frittatas, omelettes and quiche are a great way to use up eggs and leftover meat, fish or vegetables.
• Use leftover mashed potatoes to make potato cakes or fish cakes.

For more information on reducing food waste, visit www.foodwise.com.au.

Soups are a great way to use up leftovers

waste not want not: tips for reducing food waste is a post from: entertaining made easy

2. Timing – most important in the planning process. For example, you may be preparing a fruit cake that requires the sultanas to be soaked overnight, or a chicken dish that requires marinating for at least 6 hours following by a long slow cook. You’ll save yourself unnecessary stress if you are well prepared and know how much time to allow yourself. When entertaining, I always recommend writing a time plan indicating times for preparation and cooking – it is a great guide to remind you what you need to do and when!

3. You will need to ensure that you have the necessary tools and equipment. For example, if you’re making crème brulee, you will need ramekins, or if you are attempting to make ice-cream, chances are you will need an ice-cream maker. By reading the recipe thoroughly in the planning stages, you will leave yourself sufficient of time to purchase what you need, or alternatively choose another recipe.

Ensure you have the necessary equipment

4. You need to determine whether you understand the cooking processes and techniques, and whether you possess the necessary skills to follow the recipe. If you are feeling adventurous, you can reference any cooking terms you are not familiar with in advance. Otherwise select a recipe that is within your limitations.

Most recipes start with the ingredient list, and list the ingredients in the order they are used. Be aware of measurements of ingredients – there is a big difference between ½ cup of parsley and ½ cup chopped parsley. If the recipe calls for ½ cup chopped parsley, you will need to chop the parsley before measuring it.

Australian recipes use the following measurements:

1 teaspoon = 5 ml
1 tablespoon = 20ml (4 teaspoons)
1 cup = 250ml

When using American and British cookbooks, recipes use different measurements, so you will need to adjust the quantities as follows:

American:
1 teaspoon = 5 ml
1 tablespoon = 15ml (3 teaspoons)
1 cup = 237ml

British:
1 teaspoon = 5 ml
1 tablespoon = 15ml (3 teaspoons)
1 cup = 284ml

Many recipes call for weighted quantities. I recommend the use of digital scales, particularly when baking where the quantities are more critical.

A final word on measurements: it’s ok to be relaxed about measurements in most recipes – after all, cooking is about creativity not rigidity. However, any recipe that involves baking (cakes, biscuits, pastries, bread, etc) generally requires more accuracy when it comes to measurement and for this reason I do recommend the use of scales and cup and spoon measures. I would also apply this principle when entertaining, particularly if you’re using a recipe for the first time.

Baking requires more accurate measurements

To ensure cooking proceeds smoothly, it is recommended that the ingredients are prepared first. This is known as mise en place, a French term meaning “everything in its place” and is a culinary term that refers to preparing and pre-measuring ingredients ahead of time. For example, dice the onions, weigh the flour, grate the cheese, etc, before you start the cooking process. Preparing the mise en place ahead of time allows you to cook without having to stop and assemble items, which is particularly desirable in recipes with time constraints or when preparing more than one recipe simultaneously.

Cooking temperatures are important, particularly oven temperatures. Most modern recipes are tested using a fan forced oven, so if you are using a conventional oven, add 20 degrees to the cooking temperature. Similarly, if you are using an older recipe and you have a fan-forced oven, reduce the stated cooking temperature by 20 degrees. If you are unsure, most modern cookbooks will state whether the temperatures are applicable to a fan-forced or conventional oven. Always ensure you preheat your oven (allow at least 15 minutes) before you commence cooking.

A final note: do remember that in most cases a recipe is a guide – experiment, be creative and add your special touch!

Making a shopping list is definitely recommended!

how to read and follow a recipe is a post from: entertaining made easy