On Jan 24 Carol Taylor wrote

Q: I would like to know the amount of gelatine in a gelatine leaf - exactly how much loose gelatine is the equivalent?

A: Six gelatine leaves is equivalent to 3 teaspoons of powdered gelatine, and will set approximately 500ml of liquid. Chefs generally use leaf gelatine as it softens and dissolves without lumps and gives a clearer end result.

However, powdered gelatine is more readily available in 
supermarkets. The best way to dissolve powdered gealtine is to sprinkle it over a couple of tablespoons of water in a small heatproof jug. Stand the jug in a pan of simmering water and stir over heat until dissolved.

Then stir into hot mixture to be set. To dissolve gelatine leaves, soak in cold water for 5 minutes. Remove leaves and squeeze out, then stir into the hot liquid to be set (if the mixture to be set is cold, dissolve the soaked, squeezed leaves in a small pan over a low heat and add a few tablespoons of the cold mixture, then add remaining cold mixture).

On Feb 6 Wendi Stamps wrote

Q: I make home-made meatballs every week for the family but have run out of ideas to keep them interesting. Do you have any easy suggestions?

A: Jazzing up meatballs or burgers is really easy - try adding a
tablespoon or 2 of the following combinations to your mince mixture chopped fresh parsley and olives, finely chopped chilli
and grated lemon rind, chopped fresh basil and sun-dried tomatoes, crushed garlic and grated ginger. Curry or chilli powder, mustard, pesto, barbecue, Worcestershire or sweet chilli sauce will also give a great flavour.

On Feb 8 Debbie Brum wrote

Q. A friend gave me a box of mangoes and we have been eating them for breakfast every day. What else can I do with them, as I want to use them before they go bad?

A: Mangoes work well in both sweet and savoury dishes. Try blending a mango with some apple juice and yogurt for a great smoothie. For a quick dessert, fill the centre of a meringue nest with lemon butter and whipped cream and top with sliced mango. You could also try adding some cubed mango to a chicken salad or curry, or combine a finely chopped mango, red onion, coriander and some sweet chilli sauce to make a zesty salsa for barbecued meat or fish.

On Feb 12 benonfoot wrote

Q: BBQ's. With regards to steak. I'd love to hear how you can test the level of cooking (rare/medium/well done) without cutting the meat... ideally I like medium-rare, but with the standing time its a bit hit and miss... do you have any suggestions?

A: A few basic rules to bear in mind when cooking steak are to always start with a hot bbq, grill or pan and to turn the meat only once. Take the meat out of the fridge for a few minutes before cooking, otherwise the cooking will be slowed down and you will end up with a burnt outside and a cold centre.

For a rare steak cook for few minutes on one side then turn over and cook until the meat feels very soft when prodded.

For other degrees of doneness, cook on one side until you can see moisture on the surface of the meat. Turn and cook the other side.

Test by prodding the meat with the back of your tongs. Very soft will be medium rare, soft will be medium, springy will be medium well and firm will be well done.

All meat benefits from a little rest before cutting or eating, to allow the juices to settle and keep the meat moist (remember to cover them so they do not go cold). You only need to stand a steak a minute or two, while larger joints of meat can stand for anything up to 1/2 hour or longer and will indeed carry on cooking for a little while.

On Feb 12 doughowe73 wrote

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Q: Cheese Sauce. I would like to know how to make the perfect Cheese sauce, like you get in a Cheese Fondue in the swiss Alps. Every time I try it ends up lumpy or too strong. What is the best cheese to use and what is the right quantity?

A: The cheeses traditionally used in fondue are gruyere and emmental, which together give a fruity, nutty flavour balance.

Try this recipe:

• Rub the inside of a fondue pot or heavy based saucepan with a halved clove of garlic.
• Add 11/4 cups dry white wine, 1 teaspoon lemon 
  juice, 11/2 cups grated emmental cheese and 11/2 cups grated gruyere  cheese. Stir over a medium heat until smooth.
• Add1 teaspoon cornflour (this helps to bind the cheese and wine together and prevent lumps) dissolved in 1 tablespoon of kirsch or brandy (If you would like a mild fondue, you can omit the kirsch and dissolve the cornflour in water).
• You can vary the thickness of your fondue by stirring in a little extra cheese or wine.
• Try any combination of bread cubes, gherkins, crudités or tiny pickled onions for dipping.

On Feb 12 a_r_r2001 wrote

Q: Everyone comments that my rissoles are immaculate but certain people seem to experience psychedelic episodes immediately following consumption. (Too much red wine or too many spices? I'm not sure). But what should be the ratio of curry powder to mince? Thanks. Love your work. xo Anthony

A: We suggest you try using 3 teaspoons of medium curry powder to 500g of mince. This will hopefully avoid those psychedelic episodes! You could also try adding a couple of teaspoons of mango chutney or fresh chopped coriander for something different.

On March 10, rachelleswiney wrote

Q: What's the best way to ice lamingtons? All the recipes I read say to use forks and then dip the cake into the icing but my cake is too soft and just crumbles

A: The best way to stop your cake from crumbling is to make it the day before, which will give the crumb time to firm up. Another alternative is to refrigerate or freeze your cake cubes and then dip in icing (freeze cakes in plastic wrap and then either in a snap lock bag or an airtight container). A final tip would be to pour the icing over your lamingtons. You may waste a little icing but it may be easier than dipping with forks. Place the cake squares on a wire rack over a tray and pour away.

On Feb 18, btaboua wrote

Q: We've had fried & boil fish for our dinner all the time. So could you tell us a better recipe for that to keep it more interesting & tasty?

A: For thin fish fillets, try spreading one side with pesto or tapenade (olive puree), or a combination of grated cheese and breadcrumbs and grilling until cooked.

For chunkier fish such as salmon, tuna or swordfish, try cooking on the oiled, flatplate of the barbecue and serving with a flavoured butter e.g. softened butter mixed with chopped fresh herbs, or your favourite seasoning e.g. Italian, Morroccan, Cajun etc.

For a dinner party, wrap a chunky fish fillet in bacon or prosciutto and cook in a lightly oiled frying pan until fish is cooked and bacon is crisp. Serve with tzatziki dip, available in the chiller cabinet of supermarkets nationally.

For a great fish curry, fry an onion and some curry paste in a large saucepan. Add coconut milk and stock. Bring to the boil and add some chopped fish and quick-cooking veggies e.g. snow peas, baby corn. Simmer until fish is cooked and vegetables are tender.

Finally, for any leftover fish, try making fishcakes. Mix with some mashed potato. Add an egg and some chopped herbs, capers or gherkins. Shape into patties and refrigerate until firm. Lightly fry until crisp and hot.

On Feb 19, elham_alamar wrote

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Q: tell me what else to cook for 2 years old baby

A: Here are some toddler friendly recipe ideas - the actual recipes can be adapted from any adult ones you may have:

Breakfast:

For a quick fix, make a batch of small fruit pancakes (banana, pear, berry) and freeze. Pull them out as you need them and defrost in the microwave. Server with honey and/or yogurt. Great for snacks and lunchboxes too.

Creamed rice with fruit purees

Cheesey scrambled eggs

Veggie muffins/scones made with pumpkin, carrot etc.

Lunch/dinner:

Rissoles made with mashed potato, tuna and grated veggies

Risotto with peas and chopped zucchini

Macaroni cheese with chopped grilled chicken stirred through

Spinach & pumpkin frittatas

Home-made baked chicken nuggets (make a batch and freeze)

Fried rice with peas, corn, ham and capsicum

Couscous with roasted veggies and/or minced beef

Snacks:

Energy balls  combined cream cheese, chopped dried fruit and coconut rolled into balls

Frozen yogurt ice pops

Mini cream cheese and raisin wraps

Fresh fruit jellies

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On Feb 19, hermis316 wrote

Q: I was trying to make swiss rolls and have a whipped cream filling inside. However I do find it hard to roll it either the crea isn't set or melt, or the sponge roll cracked. How do I make a better whipped cream with gelatine extra?

A: The perfect swiss roll is a delight to eat and easy to make with a few guidelines:

Overcooking your cake can cause it to crack when rolled. Your cake is cooked when it comes away from the sides of the pan slightly. A toothpick will come out clean when inserted into the centre.

While your cake is cooking, place a clean tea towel on the bench. Top with a piece of baking paper the same size as the sponge and sprinkle with caster sugar. Turn the cooked sponge straight out on to the paper. Trim edges off long sides (this will help rolling). Peel off lining. Roll up cake, paper and teatowel. Stand roll until completely cool.

Carefully unroll cooled cake, spread with filling (your cream may have melted because your cake was still warm) and re-roll.

Filled Swiss rolls can improve by sitting overnight in the refrigerator before slicing, as it will give the filling and cake time to stick together. Cover in plastic wrap or put in an airtight container.

On Feb 23, karinaj71 wrote:

Q: I have been looking for a recipe for deviled pasta. Cant find one any where, do you have one, or know where i can find one. Please in need of this recipe.

A: The term 'devilled' generally refers to a dish which has been made spicy by the addition of chilli, cayenne, mustard etc. A devilled pasta dish could therefore be anything with a bit of a kick. Try using an arrabiata or amatricana sauce. These are both tomato based with the addition of dried or fresh chilli. Other things you could add to 'spice' up your pasta would be chorizo sausage or some peppery salami.

On Jun 23, jeanie_blue35 wrote:

Q: When i make Chicken Soup i use the Soup Mix but always find that the peas in the mix aren't cooked in the slow cooker after six to eight hours of cooking how can i fix the problem?

A: Try soaking your soup mix overnight before adding to the slow cooker. This will give the peas a head start

On Jul 16, melmazemelody wrote:

Q: Can you please tell me the best way to stop muffins sticking to the pan without using paper patties. I have tried butter and cooking oil but they always seems to stick on the bottom still.

A: Try flouring your pan after greasing. Failing that try using a silicone pan - they are available in supermarkets and very easy to turn things out of.

On Jul 18, t2000rac wrote:

Q: Can you please tell me the advantages of turning meat (ie; steak) only once like on a BBQ as I have a different technique where I turn meat constantly when grilling etc ?

A: Turning meat once, allows the outside to sear properly, sealing in the juices and preventing it from sticking. If cooked for an equal time on each side, it also ensures even cooking.

On Jul 19, v.archie78 wrote:

Q: I am going to make Barbara Northwoods ' Foolproof Chocolate Cake' and i noticed in the picture on sunrise that they have used chocolate filling as opposed to the plain white filling as stated in the ingredients. I wanted to know how do i make that filling chocolate too. Thanks

A: Chocolate frosting:

1/4 cup cocoa powder

1/4 cup boiling water

125g unsalted butter, at temperature

2 1/2 cups icing sugar mixture

To make chocolate frosting, blend cocoa in boiling water in a small heatproof jug until smooth. Beat butter in small bowl with an electric mixer until light and fluffy. Gradually beat in icing sugar mixture and cocoa mixture until fluffy.

On Jul 21, elainegriffin22 wrote:

Q: I would like to now if sour cream can be substituted for any recipe particularly for sauces, as I have a family member who is allergic to cream but can have sour cream

A: You can use sour cream in sauces, but it can curdle if the sauce has an acid ingredient e.g. tomatoes, or if it is boiled or overheated. The safest way to avoid this, is to add it at the end of cooking, and gently reheat without boiling.

On Jul 25, paularose71_nz wrote:

Q: please telll me how to make perfect roast potatoes..

A: Check out the recipe here

On Jul 27, scooter0137 wrote:

Q: I'm looking for a recipe for pasties can you help thanks

A: Check out this pastie recipe here

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