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Homemade Portuguese codfish fritters (pasteis de bacalhau) are such a treat! Light, fluffy and delicately seasoned, fried until golden - simply delicious! Recipe by Fatima F
Tsoureki is a traditional and festive Greek sweet, braided bread, similar to a brioche. My friend Stacy uses thick slices of this aromatic and egg enriched bread to make her tsoureki french toast - she adds a hint of orange or clementine zest to make this dish extra flavourful and extra special! Recipe by Stacy L
Classic roast chicken dinner is always a favourite. The spatchcock chicken technique, which is simply removing the backbone and flattening the chicken, results in every part of the meat being juicy and succulent, with beautifully crispy skin.
This quick one pan dinner is the best and fastest way to roast a whole chicken and can be made any day of the week!
Baking powder and baking soda are essential ingredients in baking. To test if baking powder is still active, place a teaspoon of baking powder in a bowl and pour about 1/2 cup of boiling water over it - it should bubble up right away! If it does, the product is still good.
To test your baking soda, place 1 teaspoon of baking soda to a small bowl, add a splash of white vinegar. If the mixture fizzes, your product is good to use.
Spices do not actually spoil, however, over time they do lose their potency and will not add the flavour that was desired. Whole spices will stay fresh for about 4 years, ground spices, about 2 to 3 years.
To maximize their shelf life, store spices with lids tightly closed, in a cool, dark cupboard, and avoid direct heat or sunlight. If you do not use them very often, buying in bulk would not be recommended.