Noelene Barker from Auckland said:
This is wonderful. We alll need reminding that we cannot waste and expect our planet and everyone to survive.... More
This is a good way of using up a special loaf, such as rye, spelt or sourdough, that’s got a bit stale. Keep stale dry bread in a metal tin, taking care to ensure that it is moisture free. This can be done by putting it on a plate and leaving it overnight on a radiator.
Serves 4
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.
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
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.
Best used as a condiment.
Add to eggs for omelettes, grate onto soups or salads.
Usually the darker green the oil, the richer the flavour.
To freshen up a day old loaf, hold it very briefly under... Read more