Strawberries & Ice-cream with Cointreau
Zucchini Cheddar & Ham Snacks
Always use a 50/50 mixture of long and medium grain rice for best results.
Rinse thoroughly in a sieve. This helps to breakdown the outer layer of starch.
Place in saucepan with water about 1 cm above the level of the rice .
Add a pinch of salt.
Bring to boil and simmer until soft. Always cook uncoverd.
Strain and rinse again if desired.
Use an oven bag - they are less messy, and keep the meat nice and moist. Remember to put flour in beforehand, and use oven
gloves when handling it when taking out of the bag (it is very, very hot and will burn your fingers!). Prick the bag and drain into
a measuring jug, then add some appropriate powdered gravy mix (Gravox, Greens or whatever) and you have a lovely sauce that
compliments the meat nicely.
If you don't have Tomato paste use Tomato Sauce instead (but be careful of the higher sweetness of the added sugar)
To keep vegies fresh for a little longer, save your money by keeping them in the supermarket bags in the 'fridge. If they
are sad looking,
spill a little water into the plastic bag, give a shake, and pop them back into the 'fridge for about 15-20 minutes..
With common sense, use wine instead of water. ALWAYS, ALWAYS, ALWAYS use a wine that you would drink.
"Cooking" wine (the cheap, horrible stuff that you wouldn't put in a glass) is only suitable for putting down ... the sink!
As a rule of thumb, when cooking use the old standard - "white for white meats, Red for red meats". This can be varied when
you get used to using it.