Tips and techniques mentioned in recipes in The Kitchen
When you find a favourite something do you like to share it with your family and friends? Careme Pastry has been a favourite of mine for some time now. Apart from some great recipes I’ve just received this hint from their latest newsletter that I thought you’d like to read …
Drained yoghurt is used in many sweet and savoury recipes. The longer the yoghurt is drained the ‘drier’ it becomes. A basic cheese called labna is made from drained yoghurt that is rolled into balls and stored in olive oil.
Citrus zest is a common ingredient in sweet and savoury cooking. Zest refers to the couloured outer skin and does not include the white pith below.
Microplane is the brand name of super sharp zesters and graters now available in Australia from all good kitchen shops.
Making your own tart base does take some work, and is something I usually reserve for special occasions. But it is one of those cooking activities which is so rewarding, I wish I took more time to make them more often. The best bit is, once you have the base, you can fill it with whatever you feel like at the time. Here, the specialists at Careme Pastry show us how to perfect blind baking.
I just love coconut - Macaroons are one of my favourite sweets. Roasted coconut makes a great garnish to cakes and muffins, especially fruit-based ones like banana and carrot. I’m told that roasted coconut will keep in an airtight container for a couple of months.
I like to have sugar syrup on hand, especially during summer when I’m making sorbets. You can also add it to cakes, make cocktails, or poach fruits for a simple dessert.
