• Stew
    Tips

    Tackling too much salt

    If after making soup or stew and you find you have put too much salt, put some slices of peeled raw potato into the pot. This will take away much of the salty taste! Don’t serve up the raw potato…

  • Brussels Sprouts
    Tips

    Brussels Sprouts

    This is one of my favourites, Brussels Sprouts! What a fad to peel and put crosses on their bottoms ,all I do is take the outside leaves off and cut them in halve lengthways ,this shortens the cooking time (if…

  • Parsnips
    Tips

    Parsnip cores

    When preparing veg. If you are in the habit of taking the hard core from the inside of a Parsnip, don’t bother! After peeling the parsnip and cutting in halve lengthways score the hard centre two or three times with…

  • Fruit Selection
    Tips

    Share the costs

    If there is special offers on fruit, ask a friend to go shopping with you, you can pay half each and have plenty of fresh fruit!

  • Auntie Val's Sussex Spicy Chutney
    Tips

    A quick and easy dip

    Open a jar of Auntie Val’s chutney, turn out into a small bowl, mash with a fork, till nice and smooth, you now have a quick and easy dip, Auntie Val’s Marrow and Red Tomato with some Anchovies added is…

  • Auntie Vals Chinese Stem Ginger
    Tips

    Jam or Marmalade Sauce

    If you have a jar of Auntie Val’s Jam or Marmalade hiding in the back of the cupboard (although I can’t understand, why this would happen) make a sauce by putting the jam or marmalade into a suitable container and…

  • Broken Egg
    Tips

    How to keep egg yolks

    To keep a yolk of egg, after separating from the white (to make meringues etc) add to the yolk a few spoonfuls of water, this will keep the yolk for two or three days in the fridge.

error: Content is protected !!