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Paper Scraps Vol 16 – Interesting Garlic Facts

November 15, 2007
I was browsing a gardening magazine recently and came across something very interesting. Did you know that when planted, a single clove of garlic gives birth to the entire bulb? The aricle was accompanied by
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Paper Scraps Vol 15 – 5 Ways With Semi Dried Tomatoes

November 13, 2007
Don’t you just love those 5-ways with and 10-ways with pages in food magazines, packed with brilliant and quick recipe ideas for a pantry staple or for that opened jar in your fridge waiting to
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Paper Scraps Vol 14 Something about Gelatine

September 28, 2007
The only time I have ever tried whipping up something with gelatine, was a mango mousse almost 2 years ago. The disaster that ensued has deeply traumatised me, so much that I have been buying
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Paper Scraps Vol 13 – Easy Ways To Cut The Fat In Your Diet

September 15, 2007
I came across these little gems in a free supplementary cookbook. These little pieces of advice not only stir your culinary imagination, they also promote a healthier eating habit. Choose extra-lean cuts of meat and
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Paper Scraps Vol 12 : Oranges And Lemons

September 5, 2007
Orange and Lemon zest can be frozen for up to six months. It should be sealed in a plastic bag and stored in the freezer. One can obtain three to four teaspoons of grated zest
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Paper Scraps Vol 11 : There is something about Vinegar

September 4, 2007
The origin of vinegar is closely related to the history of wine. Shortly after the discovery that undisturbed grape juice turns into a pleasantly intoxicating liquid [wine], came the realisation that exposing wine to air
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Paper Scraps Vol 10 : All About Miso

September 3, 2007
Miso is a Japanese condiment made from slowly fermented soy beans. To make miso, cooked soy beans are mixed with salt, water and a starter culture known as koji, which is cultivated in barley, rice
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