When shallow frying the food is cooked in a small quantity of fat or oil. There are four different types of shallow frying.
Shallow frying where the food is fried on both sides in oil or fat in a frying pan.
Sauté where the food is tossed in hot fat or oil to cook quickly. A sauté pan is ideal but a frying pan can be used
Griddle fried where the food is cooked quickly on a lightly oiled hot plate or Griddle pan.
Stir-fried where the food is tossed in hot fat or oil over a very high heat, usually done in a wok but a frying or sauté pan can also be used in an emergency.
This is a quick method that can add colour, flavour (from the oil or fat) and a crisp finish to most foods as required.
It’s important to use a pan of a suitable size for the food that you intend to cook and not to crowd the pan as this can affect the quality of the result. As always care should be taken when moving hot pan and especially when tossing a pan with hot oil in it. Finally never leave a pan unattended as oil and fat can catch fire when too hot.
This is very handy thing to do as we are now in the summer months, a hard-boiled egg is a great way to add flavour and protein to even the simplest of salads, or for making egg salad for sandwiches or egg mayonnaise.
Fill a saucepan with enough water to fully submerge the egg but do not put the egg in the water yet. Place the saucepan on the heat and bring to the boil. While the water is coming to the boil get a kitchen timer or use the countdown timer on your mobile phone to set a timer for 8 minutes.
Once the water comes to the boil reduce it to a simmer, use a slotted spoon or spider to lower the egg into the water. If you drop the egg in, there is a good chance that it will crack on the base of the saucepan and you will have to start again. Once the egg is in the water start your countdown timer.
I’ve said 8 minutes as this usually provides a good result for me. However if you are using large eggs you may need a little longer and smaller eggs will need a little less time, but the only way to be certain is trial and error.
While you are waiting fill a large bowl or basin of cold water, the colder the better and as soon as the timer goes, you want to lift the egg out of the saucepan and plunge it directly into the cold water. The idea here is to cool the egg as quick as possible.
This serves two purposes, first, it stops the egg cooking immediately and second it prevents that black ring forming around the yoke of the egg which spoils the look and flavour of your hard-boiled egg.
Once the egg has cooled simply roll it across a hard surface with enough downward pressure to crack the shell. Then just peel off the shell and your hard-boiled egg is ready to use.
2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter, softened to room temperature 3/4 cup brown sugar 2 eggs, beaten 2 1/3 cups mashed banana (approx 3 bananas)
You will need 2 bowls and a 2lb loaf tin. The older and browner the bananas, the better this recipe will turn out.
Preheat your oven to 190 C.
In a large bowl, mix together the flour, baking soda and salt. Set aside.
In a second smaller bowl, cream together butter and brown sugar (easiest done with a hand mixer). Stir in the eggs and banana to this bowl.
Finally add the wet ingredients to the dry and stir well until the flour mix is incorporated fully.
Liberally grease your 2lb loaf tin with cooking spray or butter and pour in the mix.
Bake at 190 C for approx 50 mins. Test if it is done by sticking a cocktail stick into the loaf and swirling around gently. If the stick comes out clean or covered in crumbs, then the loaf is done.
Remove from loaf tin and leave to cool before cutting. Gorgeous served with a thin spread of butter or some Nutella. This loaf will improve after a few days storage, keeps for 5-7 days in an airtight container.
200g of Tipo 00 pasta flour or plain flour
2 medium fresh eggs
When I started writing out this recipe, it became clear that this is one of those things that is far better to learn by watching rather than to try and read a description of what’s involved. So, with that in mind please take ten minutes out (or take 5, twice :)) to watch the video ‘Making Pasta the Not Junk Food way’
When rolling out your pasta, I would strongly recommend a pasta machine, however my 10 year old niece reliably informs me that it can be done with a rolling pin, but it is hard work.
Fresh Pasta cooks a lot quicker than dried pasta depending on how thick the Pasta is, for Tagiatelle 3-4 minutes in simmering water (with a little salt, pepper, oregano and a lug of olive oil) is usually enough but this can vary depending on the ingredients so taste it to make sure it’s done. Once the Pasta has been drained I usually toss it in a little olive oil (or truffle oil) to make sure it doesn’t stick together.
This recipe makes thick American-style pancakes, which are very light and fluffy – so you can easily eat a whole “stack”.
Separate the yolks from the whites of the eggs and hold on to both parts.
Add the flour, baking powder, and milk to the yolks and whisk to a smooth, thick batter.
Whisk the egg whites with a pinch of salt, until they form stiff peaks, then fold this gently into the batter.
Heat a non stick frying pan on a medium heat, melt some butter into it and pour in some batter, enough to make the size pancake you require.
Then sprinkle on your blueberries (you can use almost any berry or mashed banana as an alternative if you prefer). When the pancake starts to look like it’s drying out on top, turn it over and give it roughly the same time on the other side.
Then serve in a stack of about 4, drizzled heavily with maple syrup and enjoy!