Pasta Cooking TIp

When your pasta is just cooked, throw a cup of cold water into the pasta pot to bring the temperature down - it will stop your pasta from over-cooking. Drain the pasta and use immediately.

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Dijon Vinaigrette Sauce   
Using different mustards can give your dressing a new twist. Dijon is a classic but feel free to vary it and try champagne, tarragon and peppercorn flavoured mustards instead. You will find them in good delis and they will give new life to your vinaigrette.

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Flavoured or Compound Butter   
Compound butter is so-called because you bind herbs to the butter. It is an excellent way of preserving fresh herbs and if you freeze the finoshed flavoured butter, you can just cut off a coin size piece and melt it over cooked grilled mea, fish or vegetables when ypu serve them for affed flavour.

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French dressing   
French dressing or vinaigrette is a classic recipe, and you can add lots of other ingredients to suit various dishes.

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Garlic Yogurt Sauce   
This is a basic garlic yogurt sauce that you can jazz up any number of ways. Turn it into Raita by adding cucumber, add fresh herbs for a herb yogurt sauce, sweeten it with honey or blue cheese to change it completely... it's up to you.

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Garlic Yogurt Sauce   
This is a basic garlic yogurt sauce that you can jazz up any number of ways. Turn it into Raita by adding cucumber, add fresh herbs for a herb yogurt sauce, sweeten it with honey or blue cheese to change it completely... it's up to you.

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