Hetty’s tips

Australian Women’s Weekly NZ - - SALADS -

l A thought­fully stocked pantry is the first step to sim­pli­fy­ing your weekly cook­ing. When­ever you do your ma­jor house­hold shop, stock up on the ba­sics you will need for the week. l Pick two types of soft herbs to see you through the week – my favourites are pars­ley, co­rian­der and mint. l Make grains pantry sta­ples – stored in air­tight jars, they keep for months and are great to add bulk to your dish. Con­sider cook­ing one or two grains in ad­vance and keep­ing them in the re­frig­er­a­tor ready for salad as­sem­bly. l Chop it up – if you have a spare half hour, chop up your veg­gies, ready for cook­ing. If you have kale, re­move the stems and tear up the leaves. For vegeta­bles like cau­li­flower or broc­coli, cut them into flo­rets and keep the stalks sep­a­rate. Store in air­tight con­tain­ers or re­seal­able bags and keep in the crisper of the re­frig­er­a­tor.

Roasted car­rots with green beans, mung beans and co­conut dukkah

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.