Chemist Warehouse Catalogue - 04/08-16/08/2023 (Page 29)

wellness this month going the distance on cooking time and cut down on food wastage with lucy tweed's savvy tips pantry party ● storing dry goods in jars keeps them and rice all get topped up before they run out because you can see them ● use round sticky dots or a black marker mine in a big tupperware container and this saves me from the intensely irritating lift-and-search method remove any packaging and pop them in leafy guys think about the journey produce has vegies are no different ● storing your herbs properly can mean the difference between three and eight days of container and toss them back in the fridge ●trimming and washing lettuce before you pack it away is both a time-saver and an extender cold queen ●when herbs do start to lose their perfect flavour hit for pastas and soups or to stir through mayo for a great sambo condiment ● make enough salad dressing for a week store it in a jar and splash it liberally when needed ● don't discard pickle juice and olive brine them to a martini store them in a container in the fridge with freezer hacks time-poor nights tear the bread into chunks and freeze it with oil and salt and bake until golden make double of anything that you can frozen veg can change a last-minute dinner from boring and beige to a jazzy little festival of food longer leftovers if you've made more filling for wontons or dumplings than you can deal stir-fry - it's already seasoned and full of great things wetting it thoroughly under cool running ● you can also use up stale bread by breaking it into chunks then blending it in a food processor to form fine crumbs breadcrumbing ● blend leftover roast vegetables with tinned tomatoes for the ultimate pizza sauce or with stock and cream for a velvety soup lucy tweed veg edited text and recipe images from every night of the week veg by lucy by murdoch books rrp $39.99 lucy tweed minute noodles noodles should be the initiation into any cult spicy satay • 1 tbsp red curry paste • ½ cup coconut cream • 2 tbsp peanut butter 4 cups chicken-style stock • ½ lime peeled and cut in half lengthways saute the red curry paste in a heavy-based saucepan over medium heat until the coconut cream and peanut butter and whisk and the juice from the lime simmer for 2 minutes add the noodles and corn kernels and simmer for bok choy into 2 bowls and half an egg each and some chilli oil grate soup • 1 tbsp extra virgin olive oil plus extra for drizzling • 4 cups vegetable stock • 50g angel hair pasta broken into 4cm pieces • ¼ cup chopped flat-leaf parsley •fine salt and freshly ground heavy-based saucepan over medium heat and saute the the remaining veg and cook for a further 2 minutes add the stock and bring to and simmer for 5 minutes or until the veg has and cook for a further and drizzle with extra virgin olive oil golden pho • 200g dry rice noodles 4 cups beef-style stock and grated • ½ tsp turmeric powder • ¼ tsp cinnamon 3 star anise • ¼ cup thai basil leaves • ½ cup vietnamese mint leaves •½ cup coriander leaves • 2 lemon wedges pour boiling water over the rice noodles and let anise and half the sliced white onion to the boil in place the noodles into remaining sliced onion and pour the steaming herbs and a wedge of lemon the house of wellness 29