Do­mes­tic dilem­mas

Don’t be daunted by that diva de­meanour – Fri­day’s very own chef Sil­vena Rowe is happy to an­swer all your kitchen queries

Friday - - Good Food -

Q I have some friends com­ing over for a movie night. I don’t want to make pop­corn. In­stead I’d like to put to­gether a good-look­ing plat­ter that is tasty and sim­ple. Help! A I would rec­om­mend a nice char­cu­terie board with great cold meats, such as roast turkey and beef, lovely chunky chut­neys, a se­lec­tion of cheese, some grapes and some berries.

Choco­late-dipped straw­ber­ries will def­i­nitely im­press them too.

If you pre­fer, then get some amaz­ing steak and pre­pare it with crispy salad and home-made fries – that’s al­ways a favourite!

Q Bak­ing cakes has al­ways been a dis­as­ter for me. My cakes ei­ther rise well but crack on the top or are too hard and dense, al­most like rocks.

I use all-pur­pose flour with­out adding bak­ing pow­der and hot wa­ter, if the recipes ask for it. Where am I go­ing wrong?

A Bak­ing is a lit­tle harder than other cook­ing be­cause it re­quires a good, ex­act, tested recipe. This is one rea­son why some cake recipes,

I be­lieve bak­ing is like sci­ence, as mea­sure­ments and tem­per­a­tures need to be ex­act for good re­sult

af­ter they have been tested and ap­proved by the fam­ily, be­come firm favourites and are then passed down through the gen­er­a­tions.

So first of all, try a recipe from an au­thor with a good rep­u­ta­tion. Then make sure that you fol­low the recipe ex­actly. Nor­mally I be­lieve cook­ing is all about imag­i­na­tion, but it isn’t the same with bak­ing.

Bak­ing is like sci­ence, as mea­sure­ments and tem­per­a­tures need to be ex­act for the re­sult to be as de­sired.

My recipe for gluten-free or­ange and al­mond cake is a nice one to get started.

It’s easy, de­li­cious and will give your con­fi­dence a much-re­quired boost be­fore you go on to harder bakes. You can find the recipe on www.fri­day­magazine.ae – just look up my name in the video sec­tion.

Q Have you got any tips to make bread last longer?

A A bread bin is best. But if you want to store bread for a long time, then you can freeze it.

I have found that bread re­mains soft if left in its own plas­tic bag. All you have to do is en­sure that the bag is sealed well.

Do you have a ques­tion for Sil­vena? Email her at Fri­day@gulfnews.com. Please write ‘Do­mes­tic Diva’ in the sub­ject line of your email.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.