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THE BASICS

 

SOFT-BOILED EGG

Using a safety pin/drawing pin, poke a hole in the top of the egg. This stops the egg from cracking!

Put the egg in a small saucepan and pour in boiling water until the egg is fully covered by water. Simmer on LOW heat for 6 - 7 minutes.

Remove egg with a spoon and place in a bowl of cold water for a minute.

 

Make a crack using a knife and cut off the top of the egg, revealing the runny centre.

 

HARD-BOILED EGG

Using a safety pin/drawing pin, poke a hole in the top of the egg. This stops the egg from cracking!

Put the egg in a small saucepan and pour in boiling water until the egg is fully covered by water. Simmer on LOW heat for 13 minutes.

Remove egg with a spoon and place in a bowl of cold water for a minute.

 

Knock the egg firmly but gently on a hard surface to create a crack. Then roll back and forth on the surface to make peeling easier. 

I like the middle slightly squidgy, but if you prefer the middle to be more cooked, boil for 16 minutes.

 

Crack an egg into a mug.

Add boiling water about 7cm high into a small saucepan.

 

Gently place the egg into the water and poach on LOW heat for 3-4 minutes.

The yolk should still be soft and the egg white should be opaque and cooked.

Use a slotted spoon to remove the egg from the water. ENJOY!

POACH AN EGG

 

FRY AN EGG

Crack an egg into a mug.

Add about 2 Teaspoons of Oil or butter into a small frying pan. Turn on LOW heat.

Gently pour the egg into the pan.

Cook for 5 - 7 minutes until the white of the egg is opaque - This shows that the egg white is cooked.

Use a spatula to lift the egg from the pan. Enjoy!

If you are worried about the egg spreading too much in the pan, you can put the use a circle biscuit cutter (about 8cm in diameter) to shape the egg.

 

Measure out the amount of dried rice you want to use. (I use about 80g per person).

Add COLD water to a large saucepan and swirl/rinse the rice around using your hand - the water will turn a milky-white colour. This removes some of the starch meaning you won't be left with stodgy, sticky rice. Pour out the cold water.

Add boiling water to the saucepan until the water reaches about 5cm above the rice. Boil for around 10 minutes (stir occasionally) until soft but not sticky! Drain using a colander & ENJOY!

COOK RICE

 

For One

Half-full kettle, 100g dried pasta

For Two

Half-full kettle, 200g dried pasta

For Six

Full kettle, 500 - 600g dried pasta

Spaghetti

Allow the dried spaghetti to stand upright in pan until the bottom is soft. Then move around spaghetti so it is all submerged.

Boil a full kettle. Pour water into a medium saucepan on MEDIUM heat.

Add a large pinch of salt & 80 - 100g dried pasta (serves 1).

Leave to boil for about 10 minutes. Test a piece. If soft and bouncy, your pasta is ready.

Drain using a colander or sieve. 

COOK PASTA

 

MELT CHOCOLATE

Quick & clean but watch closely to avoid burning!

Less risky but slightly more washing-up!

On the hob "Bain Marie" Method

Boil a half-full kettle, pour into a medium saucepan.

 

Break chocolate into small chunks and place in heat-proof bowl.

Place bowl on top of the saucepan. Do not let the base of the bowl touch the water.

Stir with a spatula until completely smooth.

Microwave Method

Break chocolate into small chunks and place in microwave-proof bowl.

MEDIUM power for 15 seconds. Remove bowl and stir with spatula.

Repeat 15 second heating and stir chocolate until completely smooth. 

 

BOIL POTATOES

1. Peel & chop potatoes into similar-sized chunks. (About 4x4cm per chunk).

2. Place potatoes in a large saucepan. Fill with boiling water until all potatoes are totally covered. 

3. Leave to boil on LOW heat for 10 - 15 minutes. Test by poking a sharp knife into a potato - if it is soft, the potatoes are ready! Drain using a colander or sieve.

 

DICE ONIONS

1. Chop the ends off the onions using a medium-sized sharp knife.

2. Cut the whole onions in half from the flat ends. Remove onion peel.

3. Hold either side of the onion to keep it steady. Carefully cut slices about 0.5cm thick.

4. Turn the onion by 90 degrees and cut in the same way across the slices you have already made.

 

1. Chop the ends off the carrots.

2. Chop the carrots in half

3. Cut each piece length-ways.

4. Chop along the carrot to produce small diced pieces of carrot.

DICE CARROTS

 

SLICE PEPPERS

1. Cut down the sides of the peppers, avoiding the seeds in the centre.

2. Hold each piece flat and cut from top to bottom, as shown in the 3rd photo.

 

PEEL AN AVOCADO

1. Use a sharp knife to cut length-ways around the avocado.

2. Gently twist and pull apart the two halves.

3. Using the knife's point, prise the stone from the avocado.

4. Peel the dark skin away from the avocado's light green flesh.

 

JUICING A LEMON

This basic tip makes sure you get as much juice as possible from a lemon or other citrus fruits.

1. Push the whole lemon along a hard surface several times (as shown in the first picture).

 

2. Cut the lemon in half.

 

3. Use a juicer or simply squeeze the juice out using your hand.