Simply Great Meals / Cooking Basics

How to make a small piping bag

Tear off a sheet of baking paper 30cm long and cut it in half diagonally.

Mashed potatoes

Steam, boil or microwave the quantity of potatoes you require. When cooked, mash well.

Strawberry fans make a pretty decoration for desserts and cakes. Leaving the green hull on the strawberries wash them well, then pat dry with paper towel. Place the strawberry sideways onto a cutting board and using a sharp knife make 5 cuts into the fruit. Fan the strawberry out gently ready to use as a decoration.

Sugared violets

Here is a really dainty way to finish little cakes or petit fours. Check fresh edible rose leaves and violets are clean. Lightly beat an egg white. Using a small brush, brush a little of the egg white onto the flowers and petals. Dip in caster sugar and set aside on a plate to dry for 15 minutes. Pop onto iced cakes for a sweet finishing touch.

Sliced lemon fans

Lemon and Lime Fans make a simple yet stunning garnish on savoury dishes such as fish, veal and vegetables.

Orange & Lemon Shreds

Wash fruit and pat dry with paper towel. Using a potato peeler, peel long pieces of skin from the fruit. Place the peels skin side down onto a chopping board, and using a sharp knife flat against the fruit, and cutting away from you, gently cut away.

Chocolate collar

Take half a cooked sponge and using a 7-8cm round cutter, cut out 4-6 rounds. Sprinkle each sponge round with a little of your favourite liqueur, brandy, sherry or rum.

Couscous

Couscous is one of the national dishes of Morocco and is made from semolina and water. Traditionally it is served with stew however it can also be served in salads. Home-made couscous is very time consuming and labour intensive so we suggest you take the easy 'Road to Morocco' and buy one of the prepared varieties off the supermarket shelves.

Crisp biscuit shards

Place a piece of Lebanese flat bread onto an oven tray and brush liberally with oil or melted butter.

Crispy bread cases

Take 12 slices of white bread and roll each piece lightly with a rolling pin. Trim away the crusts. Lightly brush with melted butter or oil and press slices into a greased patty pan tray.

Accompaniments for crusty bread

Cut a large square of butter being careful to handle it as little as possible to prevent finger marks. Carefully cut a sliver of butter in one corner only. Add a sprig of fresh herb. This works best when the butter is almost at room temperature.

Hokkien noodles

Hokkien noodles are thick, round and yellow. They are available fresh in the refrigerator section of your supermarket. Made from wheat flour, egg and water they are traditionally used in Chinese cooking in dishes such as soups, stir-fries and salads.

How to 'blind' bake

What is blind baking? Baking a pastry crust without its filling by weighing it down to prevent the pastry on the base from rising and then it will keep its shape.

Persian fairy floss and edible rose buds

Persian Fairy Floss is very similar to our "fairy floss" and can be used for decorating special desserts or cakes. Along with a sugar base, it has a lovely nutty sesame flavour that is quite unique.

Piped chocolate decoration

Melt a small quantity of cooking chocolate following directions on the packet.

Shaved parmesan cheese

Take a substantial piece of Parmesan Cheese and using a potato peeler carefully 'peel' pieces of the cheese off.

Vanilla sugar

Add extra flavour to your baking with Vanilla Sugar.

cooking tips