Chocolate

At room temperature White Chocolate begins to loose quality after about five months.

Capers

Capers are never eaten fresh and are either pickled in vinegar or heavily salted, which is considered the superior method for retaining the texture.

To polenta prepare

The easiest polenta to prepare is the quick cooking variety. Bring water to the boil in a pot, add the polenta and stir for around five minutes on a moderate heat.

Cooking lentils

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.

Non-Soggy Tart

To prevent a fruit tart from becoming soggy, sprinkle a little semolina powder on to the base before adding the fruit.

Rinse glassware

Rinse glassware in a solution of 1 part vinegar and 3 parts water after washing with soap. This will make the glassware gleam and clean.

Jasmine water

If you have jasmines growing in your garden, pluck a few fresh flowers, wash well, drop into your pot of drinking water. Strain as and when required to drink, transfer back the flowers to the pot. Change after 8-10 hours. The water gets a light lovely sweet flavour.

Soft buns

If buns are too soft to be stuffed for any recipe, bake them blind in a hot oven for 4-5 minutes. Cool and they will be much easier to handle while proceeding with the recipe.

Jacket potatoes

Potatoes used with the jackets intact are definitely more nutritious than after peeling. Use a soft steel or plastic scrubber to scrub them before using.

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.