Category: Cooking Tips

Balsamic Vinegar

Balsamic Vinegar

| 29 May 2015

Good quality balsamic vinegar can be rather expensive due to the long process that is required until the final product is obtained. However, it can be stored indefinitely, in a cool and dark place away from heat, as oxygen does not create a problem when the bottle is opened and the vinegar will not deteriorate. […]

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Keep your cut lemon fresh

Keep your cut lemon fresh

| 19 May 2015

Very often we use only half a lemon. The remaining half almost always goes to waste, as it spoils very quickly. Here is a trick that will keep you half lemon fresh for quite a long time. Put some sugar in a saucer and place the cut side of the lemon on the sugar. The […]

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How to keep your veggies fresh longer

How to keep your veggies fresh longer

| 19 May 2015

You go to the greengrocer’s once a week and you end up eating wilted salads or cooking vegetables that are not at their best. What can you do to keep them fresh and crisp? First you place them in the special drawer in the fridge. Then you place a sponge soaked in water. This will […]

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Ketchup and Mustard

Ketchup and Mustard

| 12 February 2014

When the ketchup or mustard are nearly finished and you have difficulty getting the last bit out of the bottle, don’t throw it away. When you next make tomato sauce, pour a little water in the ketchup bottle, shake it well and add it to the sauce. The ketchup adds a very nice taste. You […]

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Freshly Ground Pepper

Freshly Ground Pepper

| 9 September 2013

When cooking, add the freshly ground pepper at the end of the cooking time. If you add it at the beginning it loses its aroma, and at the end it will just burn your tongue without the beautiful aroma.

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Olive Oil Tips

Olive Oil Tips

| 9 September 2013

The shelf life of your olive oil can be prolonged if you add a little sugar in the bottle. If you want your pesto sauce to keep its nice green colour for a few days in the fridge, you can cover it with olive oil. Here is a tip for pizza lovers. Mix some olive […]

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Honey

Honey

| 2 September 2013

Greece produces excellent honey, from thyme, conifer trees, wild flowers or orange blossoms. It has been collected by humans for consumption for over 10,000 years. Even the Gods of Olympus ate “ambrosia” that is honey, and drank “nectar” a liquid produced by plants which is rich in sugar. The bees collect the nectar to make […]

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Tomato Sause

Tomato Sause

| 12 August 2013

When making tomato sauce, don’t let it boil for more than 20 minutes, because then the liquid starts separating from the tomato pulp, which sits at the bottom of the pot and the liquid floats on top. Add a teaspoonful of tomato paste when making tomato sauce for the colour and to reinforce the taste […]

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Wine in cooking

Wine in cooking

| 29 July 2013

I like using wine in my cooking. It adds that extra ‘spark’ and livens up the taste of the final dish. And a glass of wine – especially red wine – a day does the world of good for you. Don’t scrimp when it comes to buying a bottle of wine. Today there are many […]

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Sugar – Waste not, want not!

Sugar – Waste not, want not!

| 29 July 2013

Have you run out of confectioners (powdered) sugar and the stores are closed? Don’t despair. You can make the amount you need if you place some granulated sugar in your blender and blend it for a couple of minutes. To prevent granulated sugar from hardening, keep it in an airtight container in a cool, dry […]

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