Buttercream
Place the butter in a bowl and beat with a wooden spoon until soft. Gradually beat in the icing sugar alternately with the milk and continue beating until… Read More »
Bean Curd (Tofu)
Made from soaked yellow soy beans ground with water A coagulant is added after some of the water is strained through muslin cloth, causing the ground beans to… Read More »
Bamboo Shoots
There are several kinds of bamboo shoots available in the West – all in cans only, which is a pity since they lose much of their crispy texture… Read More »
Beef Stock
Chop the beef bones into pieces and place them in a large saucepan. Cover with cold water and add the remaining ingredients. Bring slowly to the boil, skimming… Read More »
Barbecue Sauce
Use to brush kebabs, hamburgers, sausages or lamb cutlets during grilling or barbecuing. Heat the oil in a saucepan and fry the onion and garlic gently for 5… Read More »
Lemon Butter
These are a useful ‘extra’ to keep in your freezer, for they can be used straight from the freezer on grilled meat, poached fish and cooked vegetables or,… Read More »
Herb Butter
These are a useful ‘extra’ to keep in your freezer, for they can be used straight from the freezer on grilled meat, poached fish and cooked vegetables or,… Read More »
Parsley Butter
These are a useful ‘extra’ to keep in your freezer, for they can be used straight from the freezer on grilled meat, poached fish and cooked vegetables or,… Read More »
Cranberry Sauce
For poultry, duck, game, turkey and lamb. Put the water and sugar in a saucepan and heat gently, stirring occasionally, until the sugar dissolves. Add the cranberries and… Read More »
White Pouring Sauce
Blend the cornflour to a smooth paste with 2 tbsp of the cold milk. Heat the rest of the milk to just below boiling point and pour onto… Read More »
