Rice is a key part of the meal when dining on curry, and many other dishes. So make sure you know which to boil, fluff and serve!

WILD RICE
Serve this when you want to take your dish up a notch. The dark grains have a nutty flavour that will perfectly accompany your curry.

BASMATI RICE
Basmati’s fluffy, dry texture bulks up thinner curries or curried soups and its nutty flavour is the perfect sidekick to those spicy flavours

WHITE RICE
Although not packed with flavour, this should be your go-to option when you make curry for hordes of people. It’s cheap and quick to cook.

JASMINE RICE
This long-grain variety is wonderfully fragrant (reminiscent of popcorn!). The mild flavour and sticky texture pair perfectly with Thai curries.

CURRY HACK Oven-roast your rice! Fill a deep roasting tin with rice and enough water to cover it. Pop it in the oven and let it boil, topping up the water when necessary. Your rice will have an intense nutty flavour. Yum!

Words: Staff writer
Photography: Unsplash

Are you ready to get a little crafty and save some cash at the end of the month? Then here are 5 tricks to help you save cash in the kitchen!

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If you feel like cooking isn’t for you, or you just get super flustered in the kitchen, these 5 simple hacks will help you be a better cook!

1. STAY SHARP
Sharper knives are actually safer, since you can be more accurate.

2. FEEL THE HEAT
Add ingredients to hot oil for best results. And always preheat your oven.

3. COME UNSTUCK
Stop food burning and sticking to the bottom of the pan with a splash of water (or wine or stock).

4. CHECK THE SEASONING
Don’t leave salt and pepper until last. Adding them during cooking will build flavour.

5. TRUST YOUR TASTE BUDS
Adjust ingredients and quantities to your preferences – you’re the one eating it at the end of the day!

Words: Staff Writer
Photography: Unsplash

If you dread going grocery shopping this article- How to make the most of your grocery shopping trip, is exactly what you need!

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Bay leaf | Slightly lemony and bitter, used more for its aroma than taste

Generally sold dried. Indian bay leaves have a more cinnamony flavour than European ones, but the two can be interchanged.

Cayenne pepper | Mild aroma, fiery taste

Lets you add a fairly precise amount of heat to your food, as opposed to chillies, which may vary in strength.

Cinnamon | Woody, aromatic and sweet

Available as sticks (actually curls of papery bark) or ground. Pairs well with dried fruit, making it ideal for dishes such as bobotie.

Cardamom | Green cardamom is light, sweet, and fragrant; black cardamom is intense and smoky

Can be used as whole pods, seeds or powder (made from the green kind). Green pods are popular in desserts; black is much stronger.

Nutmeg & mace |Mace is the outer coating of nutmeg; both are subtly sweet

Nutmeg is usually sold ground, but grating your own will give a much better flavour. Other than curries, it’s great in hot drinks.

Cloves |Strong medicinal flavour, with recognisable notes of anise

An important part of mixes such as garam masala. Use sparingly as it’s very strong.

Turmeric | Pungent and earthy, used mainly for colour

Generally available ground. The fresh root has a stronger taste.

Cumin | Smoky and fragrant

One of the most commonly used Indian spices (with coriander). Toast and grind the tiny seeds for best flavour, but watch out, as they burn easily.

Coriander| Aromatic and citrusy

A totally different flavour to the fresh herb. Dry-roast and grind the small round seeds

Mustard | Smoky, nutty and pungent

Yellow seeds are common in European cooking, black seeds in Indian. Powders and sauces are made from ground seeds.

Curry leaf | Subtle flavour, citrusy scent

Unrelated to curry powder. Small shiny green leaves are best used fresh, but dried will do.

Photography: : HMimages.co.za
Words: Staff Writer

These awesome baking hacks will ensure that you never make any failed cakes, egg-shell cookies or burnt scones ever again!

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Scraps leftover in your jar, that can’t be reached by your knife? Don’t panic! There are other ways to use up the remainders! Here’s how:

PEANUT BUTTER
PB hot chocolate: Add warm milk (not scalding), a spoonful of cocoa and a little sugar. Screw the lid back on, shake hard and drink up! Or make overnight oats: Add oats, yoghurt, a splash of milk, vanilla essence and a bit of honey, close the lid and shake. Pop in the fridge overnight

MAYONNAISE
Salad dressing, coming right up! Add 1 tbsp apple cider vinegar, 1 tsp mustard and a pinch each of sugar, salt and pepper. Close the lid and shake, shake, shake.

MUSTARD
Home-made chicken cook-in sauce? Yes, please! Simply add honey, vinegar, oil and a pinch of salt to your mustard jar. Give it a shake, then pour the sauce over some chicken pieces

PESTO
This one is obvious. Just add a splash of olive oil, swirl it all around and drizzle over your sarmie.

HONEY
Diluting is the secret. Add as much hot water as there is honey, screw the lid back on and shake. You’ll have created a honey syrup that you can use to flavour tea, lemonade or cocktails. Store in the fridge for later use.

Words: Staff writer  
Photography: Unsplash 

These awesome baking hacks will ensure that you never make any failed cakes, egg-shell cookies or burnt scones ever again!

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Feeling a little cash poor? These four affordable ingredient swaps will help you save money, and are just as tasty!

1. Make buttermilk with lemon juice
We rarely use the whole carton in one go anyway! By mixing 1 tbsp vinegar or lemon juice with every 1 cup milk, you can make the exact amount of buttermilk you need, on the cheap.

2. Replace mincemeat with lentils
Bobotie, meatballs or good ol’ spaghetti Bolognese – all of these meaty favourites can be made with more affordable plant-based protein. Lentils mimic the texture of mince and will take on whatever flavours you cook them with.

3. Quinoa over barley
Barley is a cheaper option that provides you with more fibre, nearly as much iron, and plenty of manganese, selenium and other phytonutrients. The only downside is that it contains gluten.

4. Use Chia seeds instead of flaxseeds
Ground-up (that way your body can absorb the nutrients), flaxseeds provide plenty of protein and omega-3 fatty acids. And they can be used to replace eggs in vegan cooking and baking, in the same way as chia seeds.

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