DOMESTIC DILEMMAS solved
Don’t be daunted by that diva demeanour – Friday’s very own chef Silvena Rowe is happy to answer all your kitchen queries
Q I love grilled tofu but I’m never able to get it right. It either turns out too chewy or sticks to the grill and crumbles when I try to remove it. What am I doing wrong?
A When grilling tofu, make sure you’re using the firm or extra-firm variety. Don’t buy the silken tofu, which is delicious but mostly used in sauté recipes. Tofu tends to be rather bland, so marinate it before grilling to infuse it with your favourite flavours. Also, always use skewers rather than cooking directly on the grill so that you can handle it easily. Q Please give me an easy chocolate fudge recipe. Also, what is the best way to store it?
A I love chocolate fudge. Someone gave me this easy recipe a few years ago and it works like a dream! 375g can sweetened condensed milk 1 tsp vanilla extract 250g chocolate chips (70 per cent cacao) 250g Nutella, at room temperature 3 tbsp unsalted butter, cut into 1cm pieces, at room temperature sea salt, for sprinkling METHOD
1 Grease the bottom and sides of a square baking tin with butter and then
Tofu tends to be rather bland, so marinate it before grilling to infuse it with favourite flavours
line it with parchment paper, leaving a 5cm overlap on the sides.
2 In a medium glass bowl, stir together the condensed milk, vanilla, chocolate chips, Nutella, and butter.
3 Set the bowl on a medium pan of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth, which takes 5 to 7 minutes.
4 Scrape the mixture into the prepared tin and spread the top smooth with a spatula, then sprinkle with sea salt.
5 Refrigerate until the fudge is firm, at least 2 hours. Rinse a knife under hot water, dry it, then run it around the edges of the tin to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the paper and cut the fudge into 2cm squares. Store in the refrigerator in an airtight box or wrapped well in cling film and foil. Q What should I do with leftover sponge cake? The only thing I can think of is using it to make a trifle.
A Use the cake as crumbs for a quick, no-bake crumble. Mix together honey, plain yogurt and nuts and top with the sponge crumble. Another idea is to mix the crumbs with ground nuts and use as topping for ice cream.
If you want to grill tofu, make sure it’s firm