First of all, do not be scared by this page! This is not somewhere where we are going to start giving you an extensive list of really complicated techniques – it is not Master Chef after all!
We have added this section simply to help you understand some of the more “scary sounding” methods/prepping techniques used in some of our recipes. Do not be put off, these are really easy, but may just sound a bit complicated if you have never heard of them before.
So here we go.
- A BAGNOMARIA
- PREPPING AN AVOCADO
1. Add ingredients to a heatproof bowl, a glass one is preferable so you can see through it.
2. Add water to a saucepan large enough to fit most of the bowl in. Make sure there is only enough water to just about touch the bottom of the bowl.
3. Add the bowl to the saucepan.
4. Place the pan on low heat to allow the water to simmer underneath the bowl. This will allow the ingredients to gently melt and combine, without boiling. Make sure to regularly stir the ingredients with a wooden spoon until lovely and smooth.
PREPPING AN AVOCADO
1. Halve the avocado with a sharp knife, going all the way around in a circular motion.
2. Pit it with a teaspoon, extracting the nut.
3. Scoop the avocado out of the skin with a spoon.
4. Cut it up in the small pieces on a chopping board.