topic: expert recipe tips
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Allspice, mixed spice and five-spiceCan you please tell me the difference between allspice, mixed spice and five-spice powder?
J. Sanderson
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How to make perfect risottoEvery week Woman's Day Food Director Jennene Plummer answers your questions about all things food.
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Beating eggsEvery week Woman's Day Food Director Jennene Plummer answers your questions about all things food.
topics: Expert recipe tips Eggs
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Anzac biscuitsI have lost my touch with Anzac biscuits instead of being spread out and crunchy/chewy, they stay as hard as nuggets. What am I doing wrong?
Alison
topics: Expert recipe tips
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AvocadoHow can you keep an avocado fresh after cutting it open?
Emma
topics: Expert recipe tips
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BiscuitsWhen baking biscuits, why does the dough spread while baking to resemble flat saucers, not thick biccies?
Bernie Whiteroad
topics: Expert recipe tips
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Coconut substituteWhen a recipe calls for coconut to be added, particularly with biscuits and cakes, what can I use in place of the coconut? I am highly allergic to coconut, as are a...topics: Expert recipe tips
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Cutting shallotsWhen a recipe calls for chopped shallots, which part do you chop to? Thanks.
Jennifer
topics: Expert recipe tips
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DashiWhat are dashi granules and where can I obtain them from?
Thank you,
Brian Schmidt
topics: Expert recipe tips
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Healthy snacksI've tired eating healthily but it never fills me up so I just eat more and more healthy food, but I don't seem to be losing any weight. What snacks can I have to...topics: Expert recipe tips
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Hollandaise sauceHow do I make genuine foolproof hollandaise sauce?
Anon.topics: Expert recipe tips
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Oil substituteHi,
I have a muffin recipe that requires three tbs of oil. I have been told that you can substitute apple juice for the oil. Is this true? Will it affect the...topics: Expert recipe tips
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Pizza base doughCan you store pizza base in the freezer? If yes, for how long?
Emma
topics: Expert recipe tips
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Preserving garlicIs there a way of preserving garlic cloves? I buy the garlic in bags and by the time I'm ready to use it again the garlic seems to be hollow.
Sabiha
topics: Expert recipe tips
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QuicheWhen I take my quiche out of the oven it looks great nice and high. After a couple of minutes it's flat. What am I doing wrong?
Diana Szabo
topics: Expert recipe tips
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Raisin toastWhat are the spices used to make raisin toast?
Rose Bright
topics: Expert recipe tips
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Sinking spongeMy sponge rises beautifully to the top but once I take it out of the oven within five minutes it has sunk but tastes yummy. Why does it sink so quickly?
Carolyn...topics: Expert recipe tips
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Tomato pasteCan you make your own tomato paste?
Katherine
topics: Expert recipe tips