This shows how to dice a carrot.
If you are making the old favourite cauliflower cheese, it’s nice to keep the cauliflower whole. You will need to cut away the large outside leaves, but it’s nice for presentation if you can leave a few of the small, fresh little leaves.
This shows how to shred a cabbage. Here we are using a savoy.
This shows how to cut broccoli florets and prepare purple sprouting broccoli. Broccoli stalks can be saved to make soup or added to a vegetable stock. The stalks often contain more flavour than the flower part.
Another one of the unsung heroes in the kitchen is the carrot. It has so many uses and so many ways of being prepared.
This pastry recipe is for pastry vol au vents. This vol au vent recipe can be used to make vol au vents that can be filled with foods of your choice.
Most of our shopping is done at a local supermarket but an increasing amount is now done online. Here are some great food shopping tips to help you out.
This shows how to line a cake tin. An important skill when baking delicious cakes.
What is mise en place? Mise en place is simply the time spent peeling, chopping, making stocks, weighing all the ingredients, etc. to get yourself and nice and prepared for cooking – having everything in its place. Preparation also includes getting all your cooking utensils ready, not forgetting plates, knives, forks, etc. Wikipedia describes it as French phrase…
Cooking tips – essential cooking tips for you When the time comes to start cooking, put on some of your favourite music, pour a drink or make a mug of tea and read your recipe again. And, if you really want to look the part, buy a striped apron – it will save getting splashes…