New Idea – July 29, 2019

50

KITCHEN

H

ACKS

Cinnamon

doughnuts are

the perfect

snack for kids

of all ages but

tend to go

stale very

quickly.

However, we

have the

perfect solution

so they don’t

go to waste!

WAFFLE

DOUGHNUTS

Placeday-old cinnamon

doughnuts, one at a time, into

a preheated waffle maker.

Cook until toasted and hot

(about 2 minutes). Serve hot

doughnuts with vanilla

ice-cream and bottled

chocolate fudge topping.

CURRY PASTE

• Mix curry paste with
  olive oil and a little salt.
  Rub over potatoes and
  chicken before roasting or
  pan-frying. Serve with
  yoghurt or sour cream,
  mango chutney and mint.


• Add a spoonful of curry
  paste and a small, crumbled
  stock cube to water when
  cooking white rice. Use rice
  as a base for an Indian or
  Thai-style fried rice.


• Mix with mayonnaise or
  Greek yoghurt and spoon
  over roasted vegetables.

CHUTNEY

• Add a couple of
  spoonfuls to a stir-fry or
  casserole, or add to a curry
  for a hint of sweetness and
  fruity flavour. Great added
  to gravy as well.


• Add to cooked couscous
  or brown rice with red
  onion, parsley, coriander,
  olive oil and lemon juice for
  a slightly sweet, but tangy
  side dish.

SOUR CREAM

• Stir sour cream through
  hot spaghetti or fettuccine

with an equal quantity of

store-bought basil pesto, a

handful of grated parmesan

and salt and freshly ground

black pepper. Top with

toasted pine nuts and a

squeeze of lemon juice.

• Add a couple of
  spoonfuls of sour cream
  instead of milk for making
  scrambled eggs.


• Use in pancake batter for
  light, tender results.


• Cut open hot, cooked
  jacket potatoes and dollop
  over sour cream, sprinkle
  with chopped chives.

USE UP THOSE LEFTOVERS...

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