ASK PETER GORDON
Grate alternatives
Maybe I've been watching too many cooking shows, but last weekend I was craving a fancier dessert at home and the thought popped into my head that the perfect accompaniment for my scoop of...
Read MoreTurn over a new leaf
I have just bought my first halloumi, Zany Zeus, and read your ideas for this. However, I have always wondered when a recipe says vine leaves, can they be from any vine? I have two different...
Read MoreSalted or unsalted butter?
It seems every baking recipe calls for unsalted butter, yet sometimes salt is added to the recipe. Unsalted butter is never on special and I wondered if it makes such a big difference in baking? ...
Read MoreSticking with crumbing
My wife and I like to have crumbed fish and schnitzel from time to time. I know it makes me sound like a tightwad, (which I am) but it irks me to have to use a whole egg in the crumbing process...
Read MoreZesty ideas for lemons
I have been making my own lemon syrup using the old gran/great-gran recipe with great success. I have all this yummy sugared lemon pulp and puree left over which I have used in a banana cake ...
Read MoreSingle and double trouble
Hi Peter, can I use the cream from the supermarket in recipes that state what type of cream to use e.g. pouring cream, heavy cream, single cream? I know terms refer to the different levels of fat...
Read MoreWhen East meets West
Today's spring rolls are worlds apart from their genesis in China. When I first came to New Zealand years ago I used to buy a couple of "spring" rolls for my lunch. The other day I bought a...
Read MorePeter Gordon - Frozen fruit fine for jam
I have been given loads of frozen, ripe, whole plums. I have made all sorts of things but would now like to make some jam. Could you please tell me just how I go about weighing the plums so I can...
Read MorePeter Gordon - Out of the frying pan
We are looking at getting a set of frying pans for general use - steak, poached eggs and so on. Do you suggest cast iron, stone or aluminium? We like to put pans in the dishwasher. If we use...
Read MorePeter Gordon: Spreading the word on butter
In many recipes for cakes and baking the advice is to cream butter and sugar before adding other ingredients. Softening the butter makes the process easier, but how soft can the butter be? If the...
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