WORDS: LINZI BRECHIN. PHOTOGRAPHS: STUART OVENDEN, GETTY IMAGES, STOCKFOOD. STYLING: LINDA BERLIN. FOOD STYLING: LINZI BRECHIN. *IF YOU SEND IN YOUR COOKING TIPS OR DILEMMAS, YOU’RE AGREEING FOR US TO PUBLISH THIS ALONG WITH YOUR NAME AND PHOTOGRAPH IN ASDA MAGAZINE
DID YOU KNOW?
How to prepare garlic Garlic adds fabulous favour to dishes, but its strength depends on how you prepare it... CRUSHED Garlic crushed with a heavy knife or in a crusher has the strongest, most pungent favour. Cook over a low heat in a little oil for 1-2mins, taking care not to let it burn
or it will taste bitter. This is ideal for pasta sauces and soups. For the ultimate zip, add a little crushed raw garlic to salad dressings. CHOPPED This gives a strong favour to dishes, but is slightly milder than crushed. It’s the easiest way to prepare garlic if you’re frying it and adding it to
casseroles and stir-fries. ROASTED Whole cloves roasted with the skin on have a mild, almost sweet favour. Roast for about 20-25mins at 190C/170C Fan/Gas 5. Serve whole with dishes such as roasts or you can squeeze out the pulp and add it to mashed potato or sauces.
Getting more juice from your lemons Lemons and limes add a sharp zestiness to lots of recipes, from dressings to desserts. To get more juice out of citrus fruit, microwave for 10-15secs before squeezing and then rolling it on a board with the heel of your hand. This breaks the capsules in the fruit’s fesh that hold all the juice.
HAVE YOU TRIED….. WASABI PASTE?
If you’re a fan of horseradish, you’ll love wasabi. It’s a Japanese root vegetable that’s grated to make a bright green paste with an intense, fery favour. This paste is traditionally served dabbed on sushi, noodles and ‘tempura’ fried dishes – see our prawn recipe on page 55. Or add it to salad dressings, sauces and dips. Just go easy – it’s strong!
LOVE YOUR LEFTOVER CHEESE
Got loads of odd bits of cheese in your fridge? Use up all these leftovers in a simple fondue. Grate all the pieces and put in a thick-based pan. Blend a little cornfour with some white wine in a bowl, then pour into the pan. Heat gently until the cheese mixture is melted and simmering, then remove from the hob but keep warm. Serve with a selection of breads and vegetable sticks – just put chunks on a skewer or fork to dip in without burning your fngers.
If you have leftover lemons, try this idea from reader Luke Fuller: ‘Cut the fruit into slices and freeze. You can then use them instead of ice cubes for drinks – and they won’t dilute the favour.’
GET IN TOUCH Email us your cooking tips or kitchen dilemmas, and you could win a £50 Asda gift card if your letter is featured*. Email firstname.lastname@example.org 24 | ASDA.COM/MAGAZINE | JUNE 2014
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