Tips

One day I will have a nice neat section for this but for now I am just going to publish them as they come to me. So here are two tips from this mornings cooking efforts...

1. If you have fruit on the verge of ripening, freeze it.
• If it is a citrus fruit, just chop it into slices, freeze it in a ziplock bag and use to cool drinks (no need for ice in that G&T if you have a frozen lime!).
• Apples and pears and the like can be peeled, cored, chopped and again frozen in ziplocks to be used in crumbles or any other stewed fruit recipe
• bananas freeze well when peeled and left whole
• berries can be frozen as is altho if they have a husk it's better to remove that before hand
2. Freeze butter (do you see a theme here?!)
• For any recipe that requires you to create 'breadcrumbs' (i.e.crumble, dough, pastry etc) I find that if you freeze the butter and then grate it, it is much easier to get that desired breadcrumb effect than from cubes of room temperature or even fridge temperature butter.