amy turpin from blackpool said:
I was impressed with the progamme, I do not waste any food and always use leftovers so there were some different... More
Use a clay pot to cook this dish, which will ensure the rice does not dry out and all the intense mushroom flavours stay in.
Usually the darker green the oil, the richer the flavour.
Unsalted is better for cooking.
Easy spread butter is ideal for sandwiches and toast.
Best used as a condiment.
Great as an accompaniment or for making risotto and pilaff.
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
Made from your meat and fish bones.
Frozen in ice cubes for gravies, risotto and cooking rice. Once frozen, remove from the ice trays and pack into freezer bags. Use stock powder or cubes if you do not have any home made available.
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
Add to eggs for omelettes, grate onto soups or salads.
It's best to serve rice when it has just been cooked. If that isn't possible, cool the rice as quickly as possible (ideally within one hour) and keep it in the fridge for no more than one day until reheating. Never leave cooked rice to cool on its own - always chill it quickly for example under running cold water. If cooked rice had been chilled or frozen ensure that it is thoroughly reheated and is piping hot throughout. Never keep rice chilled for longer than 1 day or frozen for longer than 1 month. Once cooked rice has been re-heated, throw away any leftovers. Never re-heat rice more than once.
It’s worth freezing herbs that you use regularly: mint,... Read more
Comments on this recipe
Really tasty, and so easy to cook.
Very tasty and creamy... and easy to make!
Comments on this recipe