The best way to store asparagus is in a jug of cold water, like a vase of flowers.
This is a great tip that Elisabeth shared with us at a recent canapé class: chillies always seem to come in packs and you generally only need one or even half a chilli in a recipe. Did you know that you can freeze the remainder rather than letting them go off in the fridge? Chopped or whole, both work well in cooked dishes.
Keep them fresh
Putting a little silica gel sachet in with filo pastry cases, croutons, biscuits etc will soak up any moisture and keep them fresh and crisp for ages. Simply lay a piece of parchment paper in the bottom of an airtight container, slip a silica sachet under this (as the sachets are definitely not edible) add your filo cases etc and your baking will last for days and days. Get the silica gel from Amazon.
Cheeses for vegetarians
It can be really tricky sorting out which cheeses are suitable for vegetarians. Animal rennet is traditionally used in the production of many cheeses, so although many of us assume cheese is a safe choice for vegetarians, it is often not the case.
I have started to compile a list below which I plan to add to. If you have any vegetarian cheeses you would like to see here, please drop me a line.
So here goes:
Galbani dolcelatte classico
Stilton - good news, most are suitable for vegetarians.
Cathedral City Mature Cheddar
Waitrose Vegetarian Italian Hard Cheese150g
Most are suitable, but not all - this one is suitable:
Essential Waitrose Cypriot Halloumi
Le Rustique Brie
Yorkshire Wensleydale from Yorkshire creamery
If you need to use a measured amount of beaten egg, add the salt seasoning to the beaten egg and leave for a few minutes. The salt will start to break down the proteins and leave the beaten egg more liquid and easier to measure. This is also good tip to help brush egg wash over uncooked pastry. For sweet dishes sugar will work too.
Immerse any cut avocado in milk to stop it from going brown. Also, milk poured over the top of a bowl of guacamole will also stop it from going brown. To use, just drain off the milk and use a piece of kitchen towel to blot any that remains. Stir and serve.
When a recipe calls for half an onion, chop up the remaining half, pop it in a freezer bag or box and freeze it to use in the next recipe that requires half an onion.