Here are our top kitchen tricks for the month

Bring some balance 

Tomato-based sauces can often have an unpleasant acidity to them. Your solution? Carrots! They add subtle sweetness to help balance out acidity. To get your sauce back on track, simply peel a carrot and add it in whole to your sauce. Let it simmer and remove before serving.

Ginger ninja

Keep your ginger fresher for longer by wrapping it up in cling film and storing it in the freezer. This prevents it from shrivelling up in your veggie drawer. You can even freeze ginger pre-sliced or grated to save you some prep time in the future!

How to fix salty soups

There’s nothing worse than cooking up a delicious pot of warm soup, only to realise it’s a touch too salty! Toss in a few wedges of raw apple or potato into the pot, then simmer for 10 minutes and discard. The wedges will absorb some of the salt to help get the balance back.

Bake a bundt cake

Want to make a Bundt cake, but don’t have the correct tin? Why not DIY one! Grab a regular, round cake pan and place a clean tin in the centre filled with uncooked rice or beans as a weight. Grease well and pour in your cake batter to begin baking the perfect Bundt cake!

Flavour bomb

Did you know that you can use Parmesan rinds in your food? Although they’re too hard and tough to eat, you can use them to infuse soups, stocks, sauces and stews with extra flavour and saltiness. Simply store leftover rinds in an airtight container until you’re ready to use them, then plop them into your concoction and let it simmer away. Remove whatever is left of the rind just before serving and enjoy! 

Words by Kirsty Buchanan 
Photography:  freepik, gallo/gettyimages

No need to struggle with broken bits of eggshells, stinging eyes as you chop an onion or the hassle of peeling ginger. We’ve revealed a few of our top cooking hacks to make life a little easier!