Welcome to Nigella

If you find your leftovers are not edible for long, add a small piece of grated ginger to the food. It won't affect the taste, it's good for you and it's a natural preservative. Remove after cooking.

"Posted by blessedgemz"

There are many tips out there and I have tried them all. Bite your tongue, chew gum, wear goggles, put a silver spoon in your mouth.... The simplest thing ever is quickly chopping the onion and placing it in an ice bath for a few minutes while you do something else. No more tears.

"Posted by blessedgemz"

To keep celery fresh for a long time, wrap in aluminium foil and place in vegetable drawer of fridge. It will stay fresh and crispy for about 2 weeks.

"Posted by newyorkcollins"

When setting jellys break the cubes up and place in a microwave jug, place 1 tablespoon of water on it and place in the microwave on full power for 1 min or untill melted, then top up with cold water, you will find that your jelly will set in half the time

"Posted by sue&tell;"

The smells of onions and garlic are especially difficult to get off your hands. I don't know why but this is the magic trick that actually works!! Just put your hands under cold running water WITHOUT rubbing them together, no soap, no nothing, just cool water for like 10 seconds. It's true!!

"Posted by natischvartz"

Press a wad of cotton soaked in honey to stop bleeding wounds.You'll be amazed.It really works.

"Posted by hensy"

If using a milk jug dab a small amount of butter or marg under the spout, this will stop any milk from running downthe outside of the jug while pouring.

"Posted by Nigelinthekitchen"

To avoid cauliflower smell while cooking, add a few drops of white vinegar, it kills the smell.

"Posted by Sam Haq"

To peel garlic easily, just place cloves in microwave for 25 seconds and skin will peel off like magic.

"Posted by newyorkcollins"

Making chappathis in hot water and keeping the dough for about 1/2 an hour increases its softness and fluffiness

"Posted by asha.panache"

What easier way to make home made chicken broth than to take the carcass of one of those store bought chickens, put it in a pot with a mirepoix (chopped onions, carrots and celery) and let it simmer for about 45 minutes? The bird is already seasoned, so you don't have to fuss with that. You've got home made chicken broth to use or freeze til you've got the itch to make a Nigella recipe using chicken broth!

"Posted by Kendahke"

If you have cooked something like a lamb casserole, and you want to serve it straight away. To remove the layer of fat that floats at the top just chuck in a few ice cubes. The fat goes cold and immediately sticks to the ice cubs. Scoop out with a slottted spoon and throw away, then just bring your casserole/gravy or whatever back up to heat. Of course you could always leave it overnight in the fridge and take off the fat that way.

"Posted by cookofthehouse"

If you have biro marks on leather seats, spray a little hairspray onto a tissue and dab it (don't rub) onto the ink mark and it will lift it off.

"Posted by jolliemum"

After using tomato paste from a jar and there is some leftover turn jar upside down and store in refrigerator. Paste will keep indefinitely like this without going mouldy.

"Posted by teddylover"

An obvious one perhaps, but bananas, strawberries, raspberries, blackberries etc. that are on the turn can all be sliced and popped in the freezer to be used straight from frozen in smoothies.

"Posted by melbelline"

Freeze cheese ends (parmesan works particularly well) then sling into your soups/stews straight from the freezer to add flavour (you might like to remove before serving...)

"Posted by melbelline"

Try adding a grated carrot or a grated apple to bolognaise early on in the cooking process. It is hardly recognisable by the end of cooking but adds nutrition as well as a sweet flavour which really enhances the dish. Slow and steady wins the race so try to cook your bolognaise for 2+ hours if possible!

"Posted by melbelline"

I have found freezing chopped fresh herbs works really well. When making minestrone I like to add some parsley at the end but I always have some left over. It's a great time saver to be able to reach into my freezer bag and grab a handful of frozen herbs to chuck in!

"Posted by melbelline"

If I'm zesting a lemon but do not require the lemon juice I slice it up. I then remove any pips and lay the slices out on a plastic tub lid to put in the freezer (or sometimes on a piece of clingy on top of a pizza box!) When frozen I tip the slices into a bag, ready to be added as an all-in-one ice and slice to my G&T. Marvellous!

"Posted by melbelline"

When cooking eggs, add ½ a teaspoon of salt to the water before putting the eggs in - that way, should they crack, the whites won't run out into the water.

"Posted by klp66"

Add a pinch of sugar to any recipe that involves tomatoes. it brings out the acidity and makes the flavor that much better! it's my grandma's old kentucky trick!

"Posted by NOLA Peanut"

In the absence of a cupboard full of herbs and spices. Try cloves in chilli...about 15 crushed with a pestle and mortar,. not much else required ...use fresh chillies and garlic..perfect.

"Posted by jannne"

When you have made the batter for your yorkshire puddings rest it in the fridge for about 20 mins or longer. Just before you pour the batter into the moulds add a tablespoon of freshly boiled water and they will rise perfectly. When they are in the oven don't open the door for at least 30 mins.

"Posted by drichardson"

Olive oil is a wonderful moisturizer for hands when chapped. Apply lightly to the skin and leave to soak in, this traps the moisture in and leaves your hands velvety soft!. x

"Posted by tonnie"

When whipping cream by hand it helps to refridgerate/freeze your bowl and whisk as well keeping the cream cold and then it really does thicken quicker as you whisk.

"Posted by Jooster"

Keep a head of celery wrapped in kitchen foil in the salad/vegetable compartment of the fridge - it will last for much longer than if wrapped in plastic. Also, if it's too tired at the end to serve "au naturel", take any 'iffy' bits (brown, slimy) off and freeze the good bits - they'll be fine to add to stock for some extra flavour.

"Posted by Mrs. Spicer"

Once a month, I buy a bag of lemons and one of limes. 20 minutes spent zesting and juicing results in fresh and frozen juices plus bundles of zest in the freezer. The juices go into plastic squeeze bottles with 1 (lime) marked to avoid mix-ups. I even freeze the squeezed lemon halves to drop into soups or tuck into roasts or casseroles for an extra shot of bright flavor. Now I never have to do extra work when I want to make Pea & Pesto Soup or bake my gradmother's pound cake, which requires zest and juice. Nothing is wasted and I always have what I need on hand!

"Posted by Whitneylaura"

Use a quantity of cooked, pureed carrot to thicken a beef stew. It adds a lovely colour and sweetness to the finished dish.

"Posted by aquabelle"

Use frozen coffee cubes to use in your iced coffee. When the coffee cubes melt they make the iced coffee stronger instead of watering it down like regular ice cubes do.

"Posted by Pattipooh"

When measuring Golden Syrup/honey etc. rub the spoon with a oil-smeared piece of kitchen paper. It drops right off the spoon.

"Posted by Rhythmvick"

Grate your cheese for sandwiches, salads and the like with a very fine grater (what you would use for zesting), it looks voluminous and is actually much less than you realise and probably as much as you really should have.

"Posted by potatohead"

to easily peel a garlic, place the cloves in the microwave for 10 seconds, the skin peels right off.

"Posted by Brods1985"

Spray a 50/50 vinegar and water on your feet after showering and allow to dry to help prevent athlete's foot.

"Posted by Annie22"

When chopping onions, stick your tongue out, and you won't cry! The chemicals that make you cry are attracted to the most moist area nearby - these are usually your eyes, but sticking your tongue out diverts them! A more dignified approach is to wet your wrists before you start chopping.

"Posted by emmagrimwood"

The smells of onions and garlic are especially difficult to get off your hands, even if you wash them straight away. Try washing your hands under running water with soap - and a metal teaspoon! No idea why this works but it gets rid of the smell almost immediately.

"Posted by emmagrimwood"

To avoid mould growing on an opened and unfinished jar of tomato puree, pour a little olive oil on top after each use and the puree will remain fresh and mould free.

"Posted by Scott"

1 cup of rice to 1 1/2 cups of water, salt to taste ... put in a saucepan bring to the boil (with out lid) stir once then turn off the heat, put the lid on ...and in 10mins perfect fluffy rice x

"Posted by thebrats"

To quickly warm up plates place some wet paper towel between each plate and microwave on high for about 30 seconds. Remove the paper towel and wipe with a dishcloth before dishing up your delicious goodies!

"Posted by Waynie"

before peeling a pineapple, wash it under running cold water. peel it use the flesh and boil de skin and the heart. it will make a wonderful diuretic , digestive hot tea or wonderful chilled juice.

"Posted by isabel santos"

Briefly heat a lemon in the microwave to get more juice out of it when squeezing

"Posted by tinycaroline"

If trying to get something unsuccessfully out of an intricately shaped silicon mold, e.g. cake, let cool and put in fridge until completely chilled and firm

"Posted by dazzy08"

Freeze left over egg whites

"Posted by KitchenGoddess"

If your recipe calls for the juice only of a lemon or an orange, zest the fruit before cutting and juicing. Wrap zest in waxed paper, pop it into a small container, and then into the freezer. You can use the zest next time you've got a recipe calling for zest. This way, you haven't wasted any part of the fruit. Zest will keep for a week or so.

"Posted by Lea"

To avoid a smelly kitchen when cooking cauliflower, add a little milk to the cooking water, it really does work

"Posted by chesca126"

Also to avoid cauliflower smells, cook half a lemon in the cauli water with the cauli of course

"Posted by Hettie"

Slice and freeze the green parts of leeks if not using with the whites - use later in soups, sauces, etc

"Posted by margie"

Juice lemons/limes/oranges etc in ice cube trays

"Posted by KitchenGoddess"

If you open a can of tomato paste and only need a tablespoon or so, freeze the rest in a flat square plastic container. When frozen, remove and cut into small squares (about the size of a tablespoon) and wrap individual squares in plastic, then store in plastic bag in freezer. Use next time you only need a spoonful of paste

"Posted by margie"

Measure out dry ingredients on a piece of waxed paper. Makes it easier to add to the bowl of a KA mixer

"Posted by margie"

Keep nuts in the freezer and just remove what you need, when you need them

"Posted by margie"

To peel garlic leave cloves to soak in boiling water for a few mins and skins will slide off

"Posted by Rhyleysgranny"

To make thick broths without flour puree a portion of the soup and add back to the pot

"Posted by Rhyleysgranny"

Chop herbs by cramming them into a glass and let loose with scissors

"Posted by AnLi"

When boiling vegetables never throw the water away, freeze it and use for gravies, stocks, casseroles, stews and sauces .

"Posted by Crafty Cookie"

If using a bay leaf 'crack it' for more flavour. Simply cut into the central vein with a knife or clean finger nails 3 or 4 times) .

"Posted by Crafty Cookie"

Making stock, gently squeeze the boiled vegetables with the back of a wooden spoon to extract extra juice, making sure not to let the vegetables go through the sieve .

"Posted by Crafty Cookie"

Do not throw any unused double cream away, freeze it, it keeps well in the freezer for a month .

"Posted by Crafty Cookie"

Do not buy expensive pvc containers for freezing items, use ice cream containers, margerine tubs, cream and yogurt pots instead .

"Posted by Crafty Cookie"

Roast meats, freeze down in portion sizes for a quick sandwich or heat up in gravy or stock with vegetables for a quick meal .

"Posted by Crafty Cookie"

Take the hastle out of Christmas, freeze items ahead of time, ie bread sauce, cranberry sauce, stuffings, chipolatas in bacon rolls .

"Posted by Crafty Cookie"

Freeze in 1 portion sizes, then no matter how many you are feeding you will have sufficient .

"Posted by Crafty Cookie"

Do not throw away celery leaves, they make such a big difference to stocks, sauces, casseroles, stews and soups .

"Posted by Crafty Cookie"

To turn an ordinary round cake into a heart shaped cake, simply cut a rounded v shape from the top of the cake and 'glue' it with jam or butter cream at the bottom .

"Posted by Crafty Cookie"

When a recipe calls for buttermilk use the same amount of milk but add a teaspoon of lemon juice (bottled will do) or vinegar, the milk will curdle but you will get a result that is very good

"Posted by Crafty Cookie"

Freeze citrus fruits whole, you get loads more juice out of them (once defrosted of course), however, the zest does discolour but does not affect the taste.

"Posted by KitchenGoddess"

Keep ginger in the freezer and grate from frozen, it lasts for ages

"Posted by KitchenGoddess"

If you think an egg looks a bit suspicious give it a shake next to your ear and if it makes a gluggy rattle it will be rotten. Crack it to check and be prepared to flush it away quickly as it will be very whiffy .

"Posted by Jen@home"

A pineapple is ripe if you can easily pull a leaf out of the top

"Posted by katea"

I always test a melon for ripeness by depressing the ends, if they give they are ripe; and I always press a camembert in the middle, if it gives it is ready to eat .

"Posted by fosse"

My Grandmother used to cook corn on the cob not only in water, but she added a healthy splosh of milk and a tablespoon of sugar to the pot. The rational is that, like peas, corn that is not immediately fresh from the cob possesses sugars that turn to starch the longer that it sits on a truck or is essentially off the stalk. The milk has lactose (milk's own sugar) and granulated, or caster sugar each lend a hand here.

"Posted by SueF"

When potatoes are stored at too cold of a temperature they can turn black or grey when cooked. To keep this from happening, store potatoes at a temperature between 45ºF and 55ºF. We do not recommend storing your potatoes in the refrigerator, but if you do, letting the potato warm gradually to room temperature before cooking can reduce the discolouration.

"Posted by pistachio"

Contact with aluminium or iron will also discolour potatoes, so the best pot to use is stainless steel.

"Posted by Lea"

To warm plates before serving: fill a large washing up bowl with very hot water and put all the plates inside for at least 5 minutes. Dry with a dish towel before serving up. Also suitable for delicate plates which can't be warmed in an oven.

"Posted by Hettie"

Spray your plastic containers with olive oil before storing any tomato-based sauces. This will prevent staining.

"Posted by kitchengirl"

Keep a sink full of hot soapy water as you are cooking/baking, and wash/rinse as you go. This saves loads of time and the dreaded piles of dishes/cooking utensils at the end.

"Posted by Hettie"

Keep an open plastic bag on your counter while you chop/prep for all peelings/compostable things. Clean-up is a snap - simply tie up the bag and put it either in the garbage or your compost bin.

"Posted by Hettie"

When adding Golden Syrup to a mixture - heating the spoon makes the Golden Syrup fall neatly of the spoon. Water and Golden Syrup also helps sore throats and tickly coughs.

"Posted by AnnaP"

To avoid crying when chopping onions always start at the non-root end.
If you chop towards the roots, you do not cry.

"Posted by andreac"

Add bicarb of soda to a bath to stop itching - works brilliantly for chicken pox but also good for other rashes or bites.

"Posted by andreac"

For small amounts: place some of the herbs you want in a narrow beker (cut of the stems of parsley...) and snip fine with sissors. Voila, perfect cut herbs!

"Posted by Krakra58"

My tip is to hang a teabag in a fridge or freezer that is not being used. I'm not sure how but it seems to stop it from moulding. I keep one hanging in the back of my kitchen fridge all the time and change it about every 6 months. It helps keep it odor free and no mould in site.

"Posted by Hettie"

To thicken a soup that is too thin after blending, blend in a slice of white bread.

"Posted by Sauce_pot"

When you have too many plastic containers that all look the similar (like I do), I get a permanent marker and put either a letter or a number on both the lid and the container, this way, when I need a container, I know what lid goes with what container without trying every lid in the cupboard,  It works a treat

"Posted by Hettie"

For people that have a hard time with conversions between metric and imperial measurements. Get a laminating sheet and place a small conversion chart at the bottom and seal. You now have a chart that you can put on any page plus it protects your pages from stains and spills and sticky finger if you are half way through a recipe and need to convert something!

"Posted by emj23"

I once saw Nigella on TV explaining how you should first season the meat before freezing it. It really works, at least a bit of S&P and a bit of oil, maybe some wine, and once it defreezes it's ready to use (and defrosting is quicker, too). This is really a time saver!

"Posted by stana"

When you are done with pickles, sauces, honey, jam, don't throw the jar in the recycling bin.  Wash it and you can hold in this jar the sauces, all kinds of cold mayo based salads, tomato paste in the fridge, bread crumbs, semolina, nuts, even ground ones, as long as the seal is tight enough, they can last for months in the cupboard at room temperature, without altering the taste and taking the precious freezer space. 

"Posted by stana"

Reading the aloo gobi recipe - no fresh coriander in her locality - I always plant mint (in pot) as an alternative to no seasonal coriander since I love Indian food.  Coriander and parsley freeze extremely well for crumbling into recipes.  I always keep a cup of frozen breadcrumbs available. 

"Posted by drolma"

A quick and easy way to slice a lot of mushrooms in a uniform size is to use your egg slicer.  Trim the stem part and set them gill side up to slice. 

"Posted by JonMc"

After having my small kitchen for five years and having no space - i have completely emptied it (all cupboards and surfaces)and put the room back together from scratch thinking about how i move around in it and cook and WOW! ITS LIKE I HAVE A NEW KITCHEN....and i found space for a kitchenaid freestanding mixer!  If your kitchens not working for you, try this. 

"Posted by pinnybee"

For those including myself who are unable to use leaf gelatine, one sheet of gelatin is equal to about 1/2 teaspoon of gelatin powder, and like sheet gelatin you have to soak the powder in cold water to soften it before using, just measure out the 2 teaspoons, in a bowl, cover with cold water and stir, let sit for 5 minutes and then add to the hot, not boiling, fruit juices and stir. 

"Posted by eledoya"

A piece of bread in with the cauliflour as it cooks helps to eliminate the smell. 

"Posted by kariwak"

When storing steak knives or any other really sharp ones, I place a cork saved from a bottle of wine on to the tip of the knife, saves cut fingers when you put you hand in to lift them out.

"Posted by kariwak"