Best Cooking Tips

  15ml (1 tbsp) cornflour 285ml (½ pint) milk 35ml (2tbsp) sugar 15g (2oz) butter or margarine Blend the cornflour in a pan with a little of the milk and the sugar. Stir in the remaining milk. Place on moderate heat and stir until boiling. Cook gently, stirring all the time, for two to three minutes, until thick and smooth. Remove from the heat and add the butter. Read more [...]

Scone mix 225g (8oz) self-raising flour 5ml (1 tsp) baking powder A pinch of salt 50g (2oz) butter or margarine Sift flour, baking powder and salt together into a mixing bowl and rub in the fat evenly. Store in a plastic bag in the fridge for up to a month or in a freezer for up to three months. Makes 8-12 scones, depending on size. Scones to make with the mix Plain Read more [...]

Basic batter 115g (4oz) plain flour Pinch of salt 2 eggs (size 3) 285ml (2 pint) milk or milk with water Sieve the flour and salt into a bowl, make a well in the centre, and beat in the eggs and half of the liquid until smooth. Stir in the remaining milk and beat thoroughly. If you do not need the batter immediately beat it again before using. It will last for about a Read more [...]

Beef and tomato stew This simple stand-by keeps for up to two months in a deep-freezer, so make double or triple the quantity and freeze the extra. 50ml (3 tbsp) olive oil 25g (1oz) plain flour 900g (2lb) lean chuck steak, cut into 25mm (1 in) cubes 400g (14oz) canned tomatoes 2 beef stock cubes 350g (12oz) onions, skinned, halved and thinly sliced 15ml (1 tbsp) Read more [...]