WHEN you’re working all day, cooking can look like a real slog. Here’s how you can sharpen your game with minimum effort.
Make your own salad dressingPress old ketchup and mayonnaise bottles into use to preserve your own dressings and sauces. For example, if you love tangy salad, mix oil, vinegar, sugar, salt and mustard.
For a really lovely sweet sauce that the kids will love, mix tomato ketchup, mayonnaise, mixed herbs and a little sugar.
It gets better when it sits for a while, so put it in the fridge and just shake and add to a bag of leaves when you need it.
Thick and thin cuts
When you go to the market on the weekend, buy thick cuts like chicken chops and ribs for immediate cooking and very thin cuts for the rest of the week.
At home, arrange them in thin plastic bags. Lay flat in the freezer. A chicken chop takes hours to defrost but when you take out a pack of thin fillets, you need only half an hour.
Fresh herb cubes
Fresh parsley, coriander and curry leaf add oomph to any dish, even if you’re working with jars or tins for convenience.
However, fresh herbs go off quickly in the fridge. When you shop, buy a double or triple set.
At home, shred, put into ice cube trays, cover with a little water and freeze.
Now you need only add a cube to your dinner for that lovely home-cooked touch.
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