101 filo pastry preparation
Traditional filo is tissue-thin and can be temperamental to work with. Speed is required to get it buttered or oiled, rolled and shaped before it becomes brittle and shatters into flakes.
Traditional filo is tissue-thin and can be temperamental to work with. Speed is required to get it buttered or oiled, rolled and shaped before it becomes brittle and shatters into flakes.
Oh god, I haven’t even talked about salting eggplants …that old chestnut …
Understand the magic of allspice … it can add layers of flavour to savoury and sweet dishes.
The most important point with mince is to use it fresh.
Ilaria’s found her happy place – though I’m not sure she is going to share.
… to microwave corn. I had a virgin run the other night microwaving a corn cob. Yes, yes, I know, it’s not exactly a revolutionary thing to do at my age … but for me it was a brand-new experience.
Keep a bottle of verjuice on hand to deglaze frying pans and roasting tins, to lift up all those sticky little nuggets of flavour.
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