Q & A

Hamilton News - - FOOD - WITH GLENYS WOOL­LARD

How would I use psyl­lium husk?

In bak­ing, ce­re­als and smooth­ies. The prod­uct is used as a fi­bre sup­ple­ment; it doesn’t have much flavour and works as a thick­ener and bind­ing in­gre­di­ent, use­ful in gluten-free bak­ing. Psyl­lium husk comes from the seeds of a small bushy an­nual (Plan­tago ovata) be­long­ing to the plan­tain fam­ily, and it’s at­trib­uted with health ben­e­fits that range from aid­ing weight loss to re­duc­ing choles­terol lev­els. You’ll find it in good su­per­mar­kets, priced at around $7 per 200g. But don’t overdo it, and drink plenty of wa­ter.

Can I use sherry in­stead of wine in cook­ing?

Usu­ally, but note that the flavour of sherry is more pro­nounced: one ta­ble­spoon is equiv­a­lent to about 3 ta­ble­spoons of wine. So use just a third of the amount called for, adding wa­ter to make up the dif­fer­ence as needed. A bot­tle of gen­uine Span­ish sherry won’t break the bank, and even once opened should keep for months. Choose a dry va­ri­ety (eg fino) for pref­er­ence; a dash added to casseroles and soups to­wards the end of cook­ing time helps lift the flavour.

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