How To tips


Asparagus, one of my favourite vegetables and I just LOVE it with pasta! In fact, I love it with anything.

Asparagus is best when bought in season as they lose flavour and crispness within days after being harvested. 

If the ends are woody, cut or snap them off and gently peel the harder skin of each spear off using a vegetable peeler or sharp knife. 

Make bundles - as much as you can hold in a hand - and tie them together at the top and towards the bottom with some string or an elastic band. 

Steam the asparagus over boiling water for a couple of minutes - they will be done when you can easily stick a sharp knife into the woody ends. 

They should be firm, not floppy, and a bright green.
(From Woolworths "TasteMag")

Asparagus, raw or cooked, is OK to feed your chickens, but is not usually a favourite. 


Use mint in new ways

Add chopped mint leaves to scrambled egg or an omelette towards the end of the cooking process. 

Shred mint into thick Greek yoghurt and drizzle with honey.

Liven up a fresh beetroot and red-onion salsa with chopped mint leaves.

Pound sugar crystals and a handful of fresh mint leaves, and use to coat the rim of a mint-julep glass.

Crush mint and combine with softened butter. Slather over caramelised mango slices and top with crème fraîche.

In a small bowl, whisk together vinegar, mustard, sugar, salt and pepper. Slowly whisk in a little olive oil then add chopped mint and generously drizzle over fine green beans and snap peas.

For the sweetest mint candies, bring granulated sugar and water to a boil then add a few drops of peppermint extract and powdered sugar. Spoon droplets onto wax paper and allow to set.

Freeze fresh mint leaves with water in an ice tray and serve in funky cocktails.

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