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A
healthy lifestyle leads to healthy hair.... |
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STEWS AND CASSEROLES
When making stews and casseroles, it is an economy on
time to double the recipe and free half for later use.
It is important to omit ingredients that go mushy during
freezing such as potatoes and other root vegetables, pasta
and rice; they can always be added after freezing.
The fat content should be as low as possible to avoid
rancidity. When a dish has been cooked and cooled, surplus
fact should be removing before freezing.
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There
should be sufficient liquid in the stew or casserole so that
the meat is completely covered. If this is not done the meat
may dry out. All cooked meat dishes must be cooled thoroughly
and quickly.
Pack stews and casseroles in foil dishes for easy reheating,
or use foil-lined dishes. If frozen in cartons or heavy duty
polythene bags, the stew or casserole can be transferred to
an ovenware dish (check sizes before packing for freezing) or
reheated in a heavy-based pan over direct heat. When reheating
in a saucepan, stir occasionally to prevent sticking. Ensure
that the food is thoroughly heated and served piping hot.
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WHAT EXACTLY IS DAIRY FREE?
This means no milk, cheese, cream or yogurts made from cow’s
milk.
However, there are lots of good dairy substitutes available.
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out for products made from sheep’s or goat’s milk, plus soya,
oat or rice milks and products. Dairy products are a good
source of calcium, which protects against osteoporosis, so
it’s vital if you have a dairy free diet to eat lots of leafy
green vegetables and small fish, such as sardines, with bones
soft enough to eat. |
PERFECT MASH
It’s often difficult to make really good mashes potato but
using the right potato is the key. Use a floury potato, such
as Maris Piper or King Edward, to get a fully texture. Make
sure you add the butter and milk to the mash while the potatoes
are still hot, and always use warm milk. Do not use a food
processor or over-mash, otherwise it will result in a gluey
mess. |
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