Seriously inspiring food tips

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eggs,desserts,Prima,cooking tips,food stories woman whisking egg whites in a large mixing bowl

Click through our gallery to have a crash course in little tips that\'ll make your food far more \'cheffy\'. Here\'s the first...
Make simple meringues from leftover egg whites. In a large bowl, whisk egg whites till they make soft peaks, then continue whisking and add in a mixture (225g/8oz in total) of caster sugar and light soft brown sugar, till mixture is shiny and makes stiff peaks. Spoon onto baking parchment and cook for 1 hr at gas mark ½/130ºC (120ºC in a fan oven), till crisp to touch. Turn oven off and leave meringues in the oven overnight to cool. Serve with lots of whipped cream and fruit for an extra pud. Stewed fruit is perfect. We love stewed rhubarb folded into the cream. 

Slice your veg julienne style

dinner party,Prima,cooking tips Pile of sliced carrots on a wooden chopping board This way, they look attractive and cook evenly. Cut veg so they cook evenly. Peel if needed, or trim the sides, taking off as little as possible so the sides are square. Hold the veg with fingertips and cut into equal-sized lengths. Stack cut lengths neatly on top of each other. Keeping the slices together, slice into matchstick pieces, as thin as you need.

Make croutons

bread,Prima,cooking tips croutons on a plate Remove crusts from slices of bread and cut into cubes. Heat 1-2tbsp vegetable oil in a large frying pan. Add a handful of chopped herbs or crushed garlic (optional), and fry for 30 secs. Throw in the cubes and fry till crisp and golden. Drain on kitchen paper and use to jazz up soup or a salad. Impressive and so easy. They store well in a jam jar till ready to use.

Prepare squid

shellfish & seafood,Prima,cooking tips Fresh squid on chopping board

If you\'re not scared of preparing squid, it opens up a world of possibilities for Chinese and mediterranean recipes that include this delicious ingredient

1 Hold the body in one hand and tentacles in the other, and pull gently to remove. Pull out the clear backbone that runs inside the length of the body.

2 Peel away the purple skin and rinse the body inside and out. Slice into rings or leave whole for stuffing.

3 Cut the tentacles away, below eyes, rinse and use.

Keep sandwiches fresh

Prima,cooking tips,snack ideas,light lunch Cut up triangles of sandwiches on a plate

There\'s nothing worse than a cucumber sarnie curling at the edges. Make sandwiches ahead of time then keep bread fresh by covering plate with a wetted, well rung-out clean tea towel. Lift off when ready to serve for fresh, cool sandwiches that look and taste wonderful.

 

Prepare fresh pineapple

pineapples,Prima,cooking tips Knife, pineapple and slices of pineapple

Make the most of this fabulous exotic fruit by serving it up fresh and oh-so-beautifully sliced. Cut the top and bottom from the pineapple, then hold the top of the pineapple and carefully cut away the knobbly sides, removing the bark and ‘eyes\'. Continue slicing sections from round the pineapple, till all the skin is removed. Cut in half lengthways, and slice again into quarters. Use a smaller knife to trim away the hard core, then slice into bite-sized chunks.

How to... make gravy for roast turkey

Christmas,Prima,cooking tips,turkey,sauces Metal baking tray with gravy inside and wooden mixing spoon

Don\'t save turkey just for Christmas - it\'s delicious all year round and can be cheaper than chicken. Here\'s how to make the all-important gravy for it

If using giblets, put them into a large saucepan, add a bay leaf and cover with hot stock. Simmer for 30 mins, then strain into a jug. Now skim away fat from top of roasting tin, and put tin onto hob. Mix a little flour with a little water till smooth, then tip into pan and stir well till all combined. Add a splash of red wine if you wish, turn heat up a little and let it bubble.
ow stir in the stock from giblets, or use hot water, and simmer, stirring occasionally, for about 10 mins. Strain through a sieve if you prefer and transfer to a gravy boat.

 

Toast nuts and seeds

healthy eating,Prima,cooking tips,snack ideas PP toasting nuts seeds

Fab as a healthy snack or a tasty salad garnish. Warm a pan over a medium heat, then pour in nuts or seeds. Leave to toast gently for a few secs, moving around as they turn golden. Add a dash of soy sauce or chilli flakes. Be careful, as they\'ll burn easily. Leave to cool. Use to garnish salads, or grab a handful for a healthy snack

Make candied oranges

cakes,desserts,oranges & citrus fruits,Prima Large white cake decorated with candied oranges A simple yet stylish decoration for any iced cake. Thinly slice enough small oranges, satsumas or clementines to make a circle around the edge of your cake. Heat 250g/9oz caster sugar in a heavy-based saucepan with 500ml/16fl oz water. Stir till sugar has dissolved, then bring to boil. Add orange slices and simmer gently for about 1 hr, till cooked and pith becomes almost translucent. Stir from time to time, so oranges are evenly cooked. If it becomes too syrupy, add a little extra water. Sit on a cooling rack (place a sheet of greaseproof paper underneath first to catch the drips) and leave to dry.

Make your own marzipan

cakes,desserts,Prima,cooking tips Large cake covered in white marzipan

Okay, it\'s easier to buy, but it\'s far tastier if you make your own. This makes enough marzipan to cover a 20.5cm/8in cake...
In a large bowl or mixer, combine 275g/10oz unrefined icing sugar and 275g/10oz ground almonds, and about 5tbsp orange flower water or rosewater - enough to make a fairly stiff but pliable paste. Roll out on a surface dusted with icing sugar. Brush cake with warmed apricot jam. Smooth marzipan over cake and down sides and leave to dry for 24 hrs before covering with ready-rolled fondant icing.

Make a foolproof mayonnaise

dressings,eggs,Prima,cooking tips,snack ideas GH JUn04 mayonnaise whisking food

Great with salads and perfect for dipping, DIY mayo is a force to be reckoned with (don\'t forget to brag that you made it yourself!).

Place 2 very fresh large free-range egg yolks in a small mixing bowl with ½tsp English mustard powder, a pinch of salt and a little freshly ground pepper. Whisk with an electric mixer (or hand-held whisk) at a medium speed till light and creamy, before gradually adding 250ml/8fl oz sunflower or light olive oil. Start by adding tiny droplets of oil, gradually adding a little more as you go in a very steady trickle - this should take 5-6 mins. Add 1tbsp white wine vinegar and whisk again to lighten the mixture. Add 1tsp of lemon juice before adjusting the seasoning. This will keep in a screw-top jar for up to three days.

Cook noodles

noodles,Chinese food,Thai & Malay food,Prima,cooking tips Large wok containing noodles and vegetables A little noodle know-how goes a very long way... Like when cooking pasta, you should have a large pan with plenty of boiling water and cook till the noodles are al dente or still have a little bite to them. You can cook noodles ahead of time and refresh them in plenty of cold water. Then add to hot stocks, soups or stir-fries to reheat them.
Very thin noodles are fragile and just need boiling water poured over them, otherwise they might break up if cooked in a saucepan of water.

Slow cook meat

chicken,Prima,cooking tips Joint of beef being carved This is ideal for cheaper cuts of meat - and can taste wonderful. Brown your meat well to give your sauce good colour and flavour. Make sure your dish cooks gently at a low temperature in the oven. Never let it boil or the meat will end up tough and dry. Ensure you cook the meat for long enough. Chicken will take about an hour but tougher cuts will take 2 or even 3 hours to become tender, falling off the bone. Check the dish isn’t becoming too dry during cooking, adding more hot stock if necessary.

Make shortcrust pastry

pastry,baking,Prima,cooking tips Ingredients for pastry in food processor It\'s easy to make your own pastry for tarts and pies - we promise! In a bowl, sieve 225g/8oz plain flour and a pinch of salt. Add 125g/4oz cold butter. Rub together till it resembles breadcrumbs, then add a little cold water a bit at a time. Bring the pastry together into a ball. Wrap in clear film and put in fridge for ½ hr before using. Alternatively, you can put all the ingredients in a food processor and pulse briefly till dough comes together in a ball.

For sweet pastry, rub 125g/4oz butter into 225g/8oz flour and stir in 100g/3½oz sugar. Use 1 egg yolk in place of water to make the dough.

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