Fruit & Vegetable Tips
Cooking cauliflowerIf you're cooking cauliflower, add a bit of milk to the water with salt to keep the cauliflower bright white. Shock it in cold water to stop the cooking and then serve.
French FriesFrench fries are not French, they're Belgian!
BananasUntil the early 1800s in Hawaii, most banana varieties were 'kapu' - forbidden for women of Hawaii to eat, under penalty of death.
Lemon JuiceTo get the most juice out of fresh lemons, bring them to room temperature and roll them under the palm of your hand on a hard surface, before squeezing.
Pop CornSoak popcorn in water for 10 minutes before popping, drain well and start popping. Popcorn pops by turning the moisture in the kernel into steam and exploding, so give it a boost.
Plant... food!Do not throw away water in which lentils, peas, etc. are cooked. Cool and water indoor or other plants with the same. This water acts as plant food.
Dry BeansWhen using dried beans and peas, keep in mind that 1 cup dry beans or peas makes 2 1/2 cups cooked.
Washing VegetablesAdd some salt or vinegar drops while washing vegetables and greens to make them clean and germ free, eg. Cauliflower, spinach, etc
There are more than 150 different types of lentils, but in Cyprus we tend to use the more common red, brown, and green varieties.
Use three times the amount of water to lentils, and cook 15 minutes for red lentils, and 20 to 25 minutes for green or brown ones.