Storing vegetables There’s nothing worse than stocking up on fresh fruit and vegetables, only to have them rot within a few days. Prolong the life of your produce by storing them correctly. Leafy vegetables are best when eaten within a few days. Keep them in a plastic bag, in the fridge, to prevent wilting and don’t allow moisture in the bag as the leaves and stems will decay. Keep your potatoes in a cool, dark and dry place and they will keep for a few weeks. If you’ve washed your potatoes, store them in the fridge, not in a plastic bag. Carrots should be dry before popping them in the fridge and kept in a plastic bag. They can last several weeks. Onions will last several weeks if stored in a cool, dry place, in an open container and not a plastic bag.
Beef and vegetable Stew with dumplings
- 500g beef, diced
- 1 onion, chopped
- 4 garlic cloves, minced
- 3 stalks celery, chopped
- 4 carrots, washed and chopped
- 4 potatoes, washed and chopped
- 4 bay leaves
- 1 tsp thyme
- 1 tbs tomato paste
- 1 can Guinness
- 3 ½ cups beef stock
- 2 ½ cups plain flour
- 3 ½ tsp baking powder
- 10 tbs cold butter
- Handful cheddar cheese
- ¼ tsp nutmeg
- ½ cup milk
In seasonSo many people screw their faces up at the mention of brussel sprouts – plagued by memories of being forced to eat boiled and bland vegetables before they leave the dinner table. Well let me tell you a little secret, brussel sprouts are back and when cooked correctly are delicious – yep that’s right. All you need to do is chop the hard ends off, cut the sprouts in half and sautee in a medium-hot frying pan with butter or olive oil, salt and pepper, until caramelised on the outside, this will take a few minutes. A delicious alternative is using garlic butter, it adds an incredible flavour!
MisoMiso is a paste made from soy beans and was first made in China. It is a versatile ingredient, most predominantly used as the base of savoury dishes including miso soup, or turned into a savoury dressing. But chefs are now introducing the miso flavour into sweet dishes, think miso caramels, ice creams and dessert dressings.
Tasty trendsThe ideal accessory for your takeaway coffee is a perfectly-manicured nail. I am milking the autumn/winter trend of delicious beetroot, wine and plum hues for as long as I can, all look scrumptious wrapped around a steamy cup of my favourite coffee blend.
CHILLI, TOMATO AND BASIL MUFFINS – 1 tomato, finely chopped – 1 tomato, sliced finely (for decoration) – 1 large chilli, finely chopped – 3 cups self-raising flour – 60g garlic butter – Handful fresh basil, roughly chopped – 60g vintage cheddar cheese, grated – 2 eggs – 1 cup milk – Salt Preheat the oven to 180º, line a 12-hole cupcake pan, or six-hole muffin pan. Sift flour into a large bowl and on a low-speed, mix in the butter, basil, chilli and cheese. In a separate bowl, whisk the eggs and milk together and then combine with the dry mix. On a medium speed, mix until well combined. Spoon mixture into the prepared tin, place a thin slice of tomato on each, sprinkle with salt and bake for 15-20 minutes.]]>