Читать книгу How to Feed Your Family for £5 a Day - Bernadine Lawrence - Страница 8
ОглавлениеWhen buying vegetables, see that the green ones are crisp and a fresh green colour, not yellow. Root vegetables should be firm and not coarse. Tomatoes should be firm and red, but if bought a little green can be ripened in a dark drawer. Potatoes should be firm and have no shoots. Lettuce and other salad vegetables should be crisp, not limp.
Most vegetables should be cooked in a small amount of water and covered while cooking. When cooking frozen peas add 1 tablespoon of cold water to 500g peas with a knob of butter and a pinch of salt. Double the amount of water when cooking fresh peas. Cover the peas and cook on a very low heat, stirring occasionally, for about 5–10 minutes.
Greens can be shredded and cooked with 4 tablespoons of water for 500g, a knob of butter and a pinch of salt. Cook until just tender but not soggy.
Spinach should not be shredded but covered and cooked with a drop of water and a knob of butter and seasoned to taste with salt and pepper. Cook on a low heat for 3–5 minutes.
Once the vegetables are cooked, drain them and save the liquid for stocks and soups.
If the recipe you are following involves oven cooking and you have a fan oven, reduce the oven temperature by 20°C (68°F).
