Chilli
A member of the capsicum family, the chilli is native to South America. By removing the seeds and pale membrane inside the chilli you will decrease its heat. Wash your hands thoroughly after coming in contact with the interior, as the capsaicin (the oil within the chilli that gives it heat) burns when it comes in contact with your eyes or sensitive skin. While there are no hard and fast rules, generally the smaller the chilli the hotter it is. I keep a punnet of chillies in the freezer and thaw when needed, but dried chillies are fine to use too.
Produce
Asparagus Asparagus - select and store Autumn - fruit, vegies & seafood Basil Beetroot Beetroot - select and store Buffalo Mozzarella Chilli Coriander Eggs Garlic Mushroom Mushroom - enoki Mushroom - oyster Mushroom - select and store Mushroom - shiitake Mushroom - Swiss brown Parsley Potato Potato - maincrop Potato - select and store Potato – early or new crop Potato – floury varieties and their uses Potato – waxy varieties and their uses Pumpkin Spring - fruit, vegies & seafood Summer - fruit, vegies & seafood Tomato Tomato - heirloom Winter - fruit, vegies & seafood
Methods
Asparagus - cook Beetroot - cook Capsicum - peeling and de-seeding Garlic - cooking with Potato - boil or steam Tomato - peeling and de-seeding
Miscellaneous
Approximate metric cup/tablespoon conversions International cup and spoon conversions Metric/imperial volume conversions Metric/imperial weight conversions Oven temperature conversions
Methods
Miscellaneous
