The (ever gorgeous and stately) Langham Hotel in Melbourneis presenting a series of Afternoon Teas, one you may never forget! In collaboration with the amazing renowned and Melbourne’s very own extraordinary pastry & dessert Chef – Darren Purchese.  Darren is the master of science and all things dessert.

 Darren of the incredible D&P Sweet Studio in South Yarra (http://burchandpurchese.com/)  is  joining the Langham to present some of his most delectable, delicious and beautiful of petite cakes, layered mouses, thsse amazing salted caramel chocolate bars (made especially for none other than Nigella Lawson) and of course  his famous meringues…. to name but a few.

Darren’s style is quite different with twists of exploading flavours and textures in every bite. The Langham  also provides a divine signature selection of perfect sandwiches, fluffy scones and perfect silver tea pots of tea and the finest bone china – of course!  It is the most spectacular whimsical, pretty and so so very delicious 2 hours or so you may ever spend!

To be part of these amazing teas you can book through www.ariabar.com.au or make a reservation on 1800 641 107.

At this stage only three of these very special afternoon teas are planned

Friday 20^th April, Friday 4^th May & Friday 1^st June 2012

Here is a little look at what you can expect:

My favourite Questions and Answers:

What is the correct time for afternoon tea: This one is open to debate, but many believe somewhere around 3pm is ‘correct’.

High Tea? this is a larger serving of food, usually including a hot dishes and served on high tables.  Not to be confused with an elegant Afternoon Tea

Do you wear your finest favourite frock, hat and gloves or gentleman a smart suit? – YES absolutely.

Should you add the milk first, to your tea? No, if your china is of fine quality. Milk is only added first if the china cup requires a little cooling (poorer quality you see)

Do you noisily stir your sugar into your tea? NO! And no dunking of anything ever!!

So grab your girlfriends, boyfriends & Mum for an exceptional Afternoon Tea

Once you’re back to earth and thinking you might just do a little number at your house here are my favourite KitchenAid classics.

Don’t forget your cake stands, best china, cake forks, cloth napery and my favourite additions: chilled Pimms with lemonade and a glass of a decent bubbly.

You can find some gorgeous recipes just waiting to be whipped up for your own afternoon tea if you’re feeling inspired. Try the links below for starters with just one click and check out www.kitchenaid.com.au for many more!

This recipe is my very own.  I wish I could say handed down to me by my grandmother, sadly no. But it is made with the love of my grandmother and using ingredients she would know.  I tested and tested this recipe until I felt it was perfect, and have made it ever since.

In my repertoire I have gooey sticky chocolate cakes, feather light sponge styles and fudgy brownie styles. This one is a good old fashioned cocoa based cake. Nothing too fancy.

I often split it and fill it through the centre with a luscious icing, or serve it lightly warmed with rich vanilla ice cream as a quick dessert. Best of all you can easily make it gluten free.  Yes, this one ticks all the boxes!

The steps to a fabulous, lightly moist, high sided light family chocolate cake:

Recipe:  makes one 20cm high sided cake, but can be successfully doubled for a large cake.

 2 cups (300g) self raising flour *

½ cup (55g) dark cocoa

185g unsalted butter, at room temp

1 cup (220g) caster sugar

½ cup (75g) brown sugar

1 tsp vanilla extract

3 large eggs, at room temperature

250mls milk, lightly warmed

2 tsp white vinegar

2 Tbs (38g) sour cream

Icing:  (this makes enough for the middle, sides and top of the cake; recipe can be halved if desired)

300g unsalted butter, at room temperature

400g icing sugar mixture

200g dark eating chocolate (or good quality dark cooking chocolate), melted

Preheat oven to 180 OC (160 fan forced). Butter the sides and line the base of a high sided 20 cm pan. (I line the sides so the paper comes up above the top of the tin), this gives you a very high sided cake.

Combine the flour and cocoa. You can do this using the standmixer with the whisk attachment and whisk on a low sped until combined, or stir the mixers together with a small hand whisk. Set aside.

Attach the flat beater to the mixer, beat the butter on speed 6 for 1 minute. Add the sugars and vanilla and beat on speed 10 for 5 – 7 minutes or until very light and fluffy. You might need to wipe the bowl down a couple of times during the beating.

Add the eggs one at a time and beat very well in-between each addition, at least 30 seconds. The mixture should look very light and fluffy.

Turn off the mixer; add the flour cocoa mixture, soured milk and sour cream. Mix on speed 1 for about 15 seconds or until just combined.

Pour the mixture into the prepared pan and smooth the top. Bake in the lower 1/3 of the oven for 1 hour 10 minutes or until firm when touched. Allow to cool 10 minutes before turning out onto a cake rack to cool completely.

Ice cake only when it is completely cool.

* This cake can be doubled to make a large 28cm deep cake. With a large cake, it can be difficult to get the centre to cook and the cake the cake to coo through perfectly, so top the cake with a large greased sheet of foil and secure lightly to the sides of the pan.  Allow to cook a further 8 or so minutes. This technique ‘steams’ the cake and cooks the centre.

To make the icing: This can also be doubled for a large cake.

Attach the flat beater to the mixer. Beat the butter on speed 8 for 1 minute. Add the icing sugar (place on the food shield if you have one) and beat on speed 2 for 30 seconds, then speed 8 for 5 minutes. Reduce to speed 2, add the cooled chocolate and beat until well combined.

• gluten free version: omit self raising wheat flour. Replace with a gluten free self raising flour (I used White Wings brand) combined with 3 tsp of gluten substitute. (this is found at good health food stores)

For other delicious choccie recipes check out the KitchenAid Australia website…www.kitchenaid.com.au or click the images below.

Here they are:

1.  Separate the room temperature eggs carefully; the whites must be completely free from yolk. Also make sure the bowl and whisk are clean and dry.

2.  Whisk the whites on high speed (10) to very soft peaks.  Add the sugar. This can be done in various amounts depending on the recipe

*2 tbsp at a time beating well in between each addition

*in 3 additions during the beating / whisking OR

*in one go!

(If you add the sugar in one go, allow the mixture to beat on high speed for 10 minutes) . See the recipe below!

 3. When the meringue is high, glossy, very firm, white and smooth in texture with NO undissolved sugar. Add the cornflour and vinegar. If adding boiling water, pour water down the sides of the bowl.  There are variations for various recipes, some have boiling water, some a combination of cornflour and vinegar, some simply vinegar.

4.   Mix on speed 1 for 5 seconds or until just combined! Do not over mix! If overmixed the meringue will thin out. The mixture must remain very thick and hold its shape/

 5. Stick baking paper to the tray with a little dollop of meringue and draw a circle as a guide for the meringue.  A four egg meringue will need a circle of about 20 cm.

6. Pile meringue onto the tray and lightly run a spatula around the sides.

7.  Bake for about 1 ½ hours and allow to cool slowly. Turn the over off and allow the Pavlova to cool. Pop a wooden spoon into the door of the oven to hold the door ajar.

As the meringue cooks and dries it will have slight cracks, this is to be expected and is nothing to worry about. However, sinking is caused by the shell being cooled too quickly.

8. When completely cool, carefully run a long spatula under the cooked shell and move to serving plate (if desired) or to a sealed container. The empty shell will keep for up to 3 days.

To serve: lashing of lightly sweetened cream and your favourite fresh seasonal fruit.

To check out the recipe on the KitchenAid Australian website just click the gorgeous picture of the finished product below.

1. THINK seasonal food. I always choose foods that are ‘in’ and are abundant. They are cheaper, have so much more flavour … it simply makes more sense! At this time of year think stone fruits, berries, cherries, beans, asparagus and much more!

2. PLAN recipes you can prepare earlier. Every recipe will have something you can do ahead of time to make it a whole lot easier on the day!!

3.  LIST down the recipes and create a detailed TO DO list. Plan your menu and see what you can start before hand, For example…Prepare the stuffing for the chicken,  Whizz up the dressing for the salads, Make the ice cream, Cook the Pavlova shell, Bake the shortbreads, Roll the rum balls. So many bits and bobs can be made and stored, remembering to cover well, and  refrigerate in air tight containers up to 5 days, if not more. (The trick in my house is to NOT let the teenagers know there is home-made ice cream in the freezer!! It simply will not last until Chrissie day!)

3. WRITE a schedule for yourself and the family. Begin in the week before. Get all the family involved and give everyone a job! Delegating now will make the big day so much easier.

4. SET the Chrissie table days in advance and cover with clean sheets!! This saves so much time, stress and panic the night before. It also means you can take your time to feel creative rather than rushing!

5. ORDER in the festive drinks -  bubbly, your favourite whites or reds. Do this at least 3 days before. I place my order with a local bottle shop and they will often deliver right to me, which means I also don’t need to fight with crowds, parking etc. The teenagers will be stacking the fridge and then making the place cards!!

7. REMEMBER to use the BBQ! The best thing I ever did was master cooking the pork and chicken in the hooded BBQ.  The result is delicious, there is less mess in the kitchen (and heat too) and the food is ready to take straight to the table. Or you can cook it ahead of time and sit aside (in a cool spot) until required. But in hot weather remember the protein rule: keep refrigerated at all times.

Merry Chistmas to all my KitchenAid cooks, lovers and wonderful KA fanatics! I hope Santa brings you a couple of extra ‘attachments for your mixer’.

What are my favourite recipes for this Christmas? Here they are:

The old traditions are being revived and cherished by a complete new group of cooks – 3 cheers I say!

So, below are some step by step pics as well as some quick tips to help you along the way.  I have adapted a couple of the tips written previously, mainly involving the use of suet.

Once learnt future generations will cherish the secrets to producing a great pud. I adapted this recipe, testing and adapting it to ensure it produces a succulent, rich, moist and lightly spiced result.   I always prefer to make my pudding in a basin (see tips below), but some prefer to boil in a cloth… now that will have to wait for another blog…. maybe next year?

Step By Step Pud Production…

1. Chop the fruit with kitchen scissors, cover with warm liquor & brandy and soak for at least 2 hours.

2. Combine all the ingredients using a the flat beater.

3. Spread the mixture into the pudding basin or tin, smoothing the top.

 4. Cover pudding with baking paper and foil and tie securely to make sure the water doesn’t seep into the pudding.

5. Half fill your saucepan with hot water and simmer away for around four hours, topping up regularly along the way.

 Jo’s Quick Tips for Prep & Cooking a Fabulously Festive Christmas Pudding:

*Make 2 – because one is just not enough – matter how many are for Christmas lunch or dinner – you will need more!

*Have a lovely pudding bowl – old or new it will be something you will treasure and I am sure if you love the bowl, the pudding tastes better! Mine by the way is bright red – which will not surprise many of you. All good cook shops sell pudding basins and my choice is always ceramic over metal.

*Use a good brand of dried fruit, pump and moist. I prefer to create my own mix, rather than but fruit mix. I am not a cherry fan or I must confess a dried peel fan…but adapt away if you are.

*Soak the fruit well – I love orange liquor and brandy – but you can vary this. The minimum soaking time is 2 hours – but if time allows over night is even better and up to 2 days is excellent. Just keep turning the mixture over and keep it moist.

*Suet mix : Yes I truly believe suet is a must! You can either order fresh from the butcher (I would recommend around 100g) and coarsely grate it into the mixture or use a premade suet mix. The premade adds extra flour, so if you choose to use fresh suet, you will need to add an additional 300g (2 cups plain flour to the cake mixture)

*Gluten free options: Replace the prepared suet mixture with 150g brown rice flour, 150 g gluten free flour and 100g fresh grated suet (yes you will definitely need it) and of course use gluten free bread for the breadcrumbs.

*Guinness: a must! Now this really adds the colour needed and a delicious flavour however yes it does have Gluten so choose a Gluten Free beer and a lager is best for this.

 *Cover the pudding with a sheet of baking paper and foil and secure with string. It is very important water does not seep in and ruin the top of the pud.

*Two methods for the cooking – pop an  upturned saucer into the pot, lower in the pudding, fill with boiling water and cover OR place a rack into a large baking dish, place on the puddings and fill with boiling water and cover with a huge sheet of foil – securing it well. However I do prefer the boil in the saucepan method.

*The TINKER: this is the best part. The little saucer in the bottom of the pan will gently ‘tinker’. The water must not boil , just bubble away. Use a timer to help you keep track.

*Reheating – yes it does   take time take  to reheat the pudding and use the same method you choose for the cooking.

PS  if you have added some special pre decimal coins to the pudding – please remember not to reheat in the microwave!

The full recipe can be found in official KitchenAid recipes at www.kitchenaid.com.au

There are some some secrets to keeping cake pans looking gorgeous for more than a couple of months. (Three batches of something that is!) It is so annoying to think you have a perfectly good pan but when you pull it out of the cupboard its… scratched, rusted, burnt, uneven or scorched… eek. Never mind, you think if  you simply grease it a bit more it will be fine – err NO!!

The secrets are quite old fashioned (like many cake recipes and pans really). I have a collection of my favourite pans that I have had for many years and they still produce a great cake, bread, tart, patty cake,muffin, etc.

Quality goes a long way too. A higher guage strong firm pan will simply outlast other cheapies. A cheapie can’t possible last through more than 6- 10 bakes. There are so many materials to choose from. I have aluminium, tin plate coated in a non stick material, silicon, and heavy weighted metal.

The secret is a little care and yes as with most things in life: you get what you pay for!

Here are my 10 tips for long lasting bake ware:

• Buy the best you can afford. Definitely worth visiting a specialty cookware shop… ask the advice of the sales person. Ask to see the cheapest and most expensive in the range… pick them up, feel the pan.
• New: remove any pesky stickers or glue and wash in hot soapy water, then DRY very well with a soft tea towel.
• Keep it dry dry  dry. After washing and drying pop the pan into the oven. The heat left in there will simply dry out any moisture left in all the little crevices.
• Crevices: Well choose a pan with a few as possible…. Some have them in the design especially if it’s a patterned pan.
• Spring form/ removable base. Lots of choices. For spring form you definitely need better quality. The cheapies break, come loose, wobble and therefore leak, so easily.
• Greasing: depends on what you are making, but generally speaking yes always is my vote, even if you only do the base of the pan.
• Greasing with butter: NOTHING BEATS IT. It seems to always give a lovely edge. I am not a fan of spray oils, I often think they have caused the cake to stick!
• Lining with baking paper: It depends on the pan, but generally yes is my vote, sometimes simply lining the base is enough.
• Turning out: let the cake sit for 5 – 10 minutes, you will see it shrinks away from the edge. Now if you need to, run a flat edged implement around the edge, go easy… yes it will scratch! Try inverting and tapping the base lightly first. Then if you do need to run a spatula around the edge, just gently do a little and see if getting a bit of air in between the cake and the pan allows it to fall out. It depends on the cake/ pattern and type of cake, but again, this is why I like to line with baking paper. Invert onto a cooling rack. Wash the pan, dry well and pop into the oven.
•  Storing: Whether in a cupboard or drawer take care. If you need to stack the pans inside themselves, be gentle. If you can, pop a sheet of clean dry paper towel in between each surface… this definitely prevents scratching.

Happy Baking!!

The trick to keeping anything from fresh herbs, to fresh fruit and all sorts of vegetables, meats etc… is the storage.

The Points to follow:

1. Clean out the fridge and freezer to begin with. If you don’t recognise something, or it looks frosted, open or has an interesting smell… eek, THROW it out.

2. Wipe the shelves, seals and draws with hot lightly soapy water and thoroughly dry with a soft cloth. If you like a pleasant smell in the fridge add vanilla (that awful liquid called ‘Imitation Vanilla Essence’ is perfect for this job)! Also a small bowl of Bicarb Soda kept open in the fridge and replaced weekly helps to adsorb any odours.

3. On arrival home, separate all the produce. There are certain sections of the fridge suited to different foods. Many fridges have a dairy cabinet, meat cabinet, egg storage, fruit and veg crisper etc. If your fridge doesn’t simply make sections your self.  Keeping similar foods all together. I have all the cheese in one large section, the complete dairy foods (sour cream, cream, yoghurt etc) all together… the bacon, chorizo, prosciutto also together.

4. Meats / Chicken & seafood: These must all be used quickly or frozen. If purchased from the butcher, remove from the bag.

5. For the freezer, separate and lay the food flat into freezer bags, seal, label and pop into the freezer: Generally speaking protein foods can be frozen for up to 3 months.  If the meat / chicken is in a plastic tray it can removed to a bag as above or frozen in the tray… this is up to you.

5. My chicken/ seafood for the fridge must be patted dry and placed on paper towel, in a single layer on a plate and covered with plastic wrap or in a sealed container. Please use within 1-2 days maximum.

6. Storing ‘left overs’ after cooking:   have a selection of plastic containers with good lids. Choose a container that suits
the amount of food and place it where you will see it in the fridge. When reheating, make sure to heat very well either in the microwave or in a pan.

7. Fruit and veg, herbs, root vegies: All fresh items do best being covered. I like to place each item in a sealed bag or a special fruit and veg bag (all found at the supermarket) or a sealed veggie container.  Tupperware and Lock ‘N’ Lock both have these. Keeping fruit and veg covered ensures it stays fresh! Just make sure you keep varieties separate… baby spinach does not go with carrots or apples.

Take the time to store properly and you will not find limp, dead or horrid ’off’ foods lurking. Also nutritionally you’re getting the best from your foods too. It really is all with the effort to store properly.

The simplest of recipes are often ruined by simply not knowing little tips.

Baking tips seem to be the most requested topics on ask jo. So due to public demand here are a few more of my classic tips or further explanations.

Oven temp:

I tend to use non fan forced for baking cakes, but tis is my personal preference. If you can turn off the fan please do.  I personally I like aneven steady oven temperature. Often the dryness and harsh nests of a fan oven can cause cakes to crack. If your recipe is old fashioned and ‘like grandma would make’.  Turn of that fan (again if
you can)!

Oven shelves:

The best rule is to place the pan into the oven so the TOP of the cake pan is in the middle of the oven. I find generally I bake on the shelves in the bottom third of the oven. Except pizza or dishes I want very crispy.

Lining the pan:

Yes I am liner! Even if the pan is a super doper non stick, I love the texture of the outside of the cake when baking paper is used. I love to line the base and sides.  Often I will allow the paper to raise above the tin to produce a little collar. This always helps with a flat top result.  If there is not a collar, the cake will tend to want to peak in the middle. This however can be caused by a titch too much liquid also.

This peak can be trimmed off and the cake served upside down so no ones knows! But it is better without any peak. Peaks are also caused by the incorrect sized cake pan.

 The cold bowl!

Butter and eggs do not beat or whip if cold! The remedy is to warm the bowl.  Either by filling the bowl with warm water and setting aside for a few minutes or washing the bowl in warm water. If using a stainless steel bowl you can also gently move it over a gas flame to warm.

Creaming:

Essential the beginning to most cakes. The volume and texture of the cake depends on this. Cream until the butter and sugar and  very very light and  fluffy.  The sugar needs to be almost completely dispensed through the butter. Often many just do not cream enough.

 Eggs:

Buy a nice heathly free range and large mimimum 60g. Always best stored in the fridge for freshness, but don’t use for cakes and baking if cold and stright from the fridge.  The egg if added cold to the creamed butter and sugar will not want to incorporate into the mixture. This will effect the volumn and end texture of the cake. Sit the eggs in a bowl of  warm water until ready to use. Drain and add to the creamed mixture. Make sure you only add one egg at a time and beat well
in between each addition.

 Flour:

Buy the best you can afford. Cake flour which is lower in protein produces a softer result. Often I add a couple of teaspoons of cornflour mixed with normal plain flour. This is a sneaky substitute to cake flour. I do not sift in the old fashioned way. Goodness I hate sifting.  Simply add the flours of choice add the fla beater or whisk to the standmixer, pop on the food shield and turn to speed 1. You can also add into the flours to the food processor with the all purpose blade and pulse. The mixer or processor will sift and combine for you.

Baking powder:

I always prefer to use plain flour and add my own raising agent. There is a rule of thumb for this.

Normally speaking 1 cup flour (150g) plain flour needs 2 teaspoons of baking powder….but this depends on the recipe. Baking powder is made of cream of tartar and bicarb soda. There is often a filler such as cornflour. One is an acid the other alkaline, the two react to give the raising. Self raising flour has the raising agents added, the trouble is it is often stale and produces a denser result.

Icing sugar:

There are two common types  - mixture and pure. If you want a firmer icing use pure! “Sift’ as above to remove any lumps.

Use a timer:

I always use a cooking timer either on the bench or some microwaves have a setting to use the clock. A cake is so easily ruined with a simple extra 5 minutes of unneeded cooking!

Cooling a ‘must’ before icing.

If icing you just must completely cool. Even I am guilty of thinking it will be fine icing the cake and yes finding the icing has melted off and is now all over the bench. The  icing on a warm cake also produces a soggy top… …. all in all just wait for the
cake to be cold!

A fluffy icing can be make up to 1 day in advance, but make sure you remove from the refrigerator and allow to come up to room temperature.

Any other queries, please contact me on ask jo.

 Happy Baking

This delicious Middle Eastern dip can be called, hamos, hommos, hommus, homos, houmous, hummos, hummous, or humus. Which ever spelling is known to you, this luscious and very delicious chick pea dip / or spread – is a Middle Eastern classic that has spread it self throughout the world. The key ingredients are simple: cooked chick peas, garlic, olive oil, lemon juice, and salt. The optional extras: tahini, natural yoghurt, ground paprika, cumin or sumac.

For many of us only ever use dried chickpeas. These need to be soaked overnight and cooked until tender. Followed by a quick puree to the desired consistency with other ingredients. (see tip 4).   But for the quick cooks: a can of drained chick peas makes it easy work. yes you can buy many different brands of hummous, but they are often too thin and very boring in texture and flavour.

The ‘traditiona’l will only ever use dried (soaked and cook chick peas) and yes I must agree it makes all the difference to the end result.

Tips for success:

1. Soak the chick peas in double their weight of cold water over night.

2. Drain and change the water (a very important step) if you are wanting to reduce the ‘windy’ after effects of beans & pulses.

3. Using clean water, cook the chick peas until tender.  Don’t add salt as this makes the skins fall off.  Boil for 30 minutes to 45 minutes or until tender. The cooking time depends on the age and quality of the dried chickpeas.4. Drain and cool. Puree to desired consistency with your choice of flavours. I like at least 3 cloves garlic, 2 tbsp tahini, 2 tbsp natural yoghurt, 2 tbsp extra virgin olive oil, finely grated juice & rind of 2 lemons and plenty of sea salt and freshly ground black pepper. To serve drizzle with a little olive oil and sprinkle with either paprika or cumin.

5. Often I through in loads of parsley and chives too.   If using canned chick peasthe organic brands normally have great quality. Remember to drain well and use as above.

I serve hummus as a dip – with loads of fresh vegie pieces and or spread on wraps or a dollop on grilled lamb or big juicy grilled mushrooms. It is also sensational with avocado and fresh ripe tomatoes. Nutritionally chick peas are high in magnesium, potassium and have loads of fibre – an absolute winner for all ages, toddlers, teenagers and adults.

I just simply can’t image cooking or eat without adding fresh herbs. What would pesto be without basil, a Thai green curry be without coriander, golden crisp roast lamb without rosemary, your favorite spaghetti bolognaise without oregano & parsley, or succulent roast pork with without my lemon thyme stuffing – oh goodness NO!

Fresh herbs add the vibrancy required, the zesty flavour and often a spectacular colour. Also nutritionally they are super packed with antioxidants and vitamins.

My family has recently embarked on yet another attempt at….our own herb garden and this time YES we are remembering to water (and not to overwater)! However, the garden is in the back yard, and yes requires effort in maintenance. What if I had an abundant supply and it was just at my back door right on the deck…. please enter herbs2home.  Thank you Andre & Susan, you have created the best boutique and so needed home help herb industry; you both have green thumbs and have started this wonderful business…a home herb industry, that is all about making it easy, so affordable and fun for all of us.

I recently was part of a judging team at a marvelous harvest festival… the judging panel was knocked out with this new and innovative business. Andree and Susan – they do all the work for you and even have a 100% fail proof guide of when to and a water measuring gauge tool for you… for those of you either forgot or have a tendency to over water-like me. The herbs are on my deck, looking spectacular, fresh vibrant and so easy. Yes it is super easy. Also, I actually have my open super sweet strawberries right there…. I still can’t believe I can actually grow my own. (with a little help from herbs2home)!

I now have the most perfect supply of flat leaf parsley, coriander, chives, basil, thyme – and strawberries ….right there. Better still when the herbs are finished, guess what they are replaced with others ready to go – ta da…. Just like magic. And if I want to vary the herbs or add in some other greens such as fresh rocket or baby spinach – no problem.

Herbs are best picked and used straight away, not left to wilt, lose flavour and die in the fridge. So for storage, here are my tips:

My own storage tips:

If possible pick fresh but yes if you have a bunch of herbs to store

1. Wash and pat dry with paper towel then roll in a couple of damp sheets of extra paper towel and pop into a freezer bag. Secure the bag and place into the crisper.
2. Tupperware: they have these fabulous vegetable storage containers, with air holes
3. Good supermarkets have vegetable storage bags, found with the plastic wrap etc. Wash and dry the herbs and place into these great bags.

Don’t treat herbs like flowers….they really do not keep standing up in a jug of water… unless you are going to use them right away or within a few hours. However a jug of fresh herbs on the bench or even on the breakfast table– I think it looks just as beautiful as flowers.

Recipes ideas… so many on our website, please check out www.kitchenaid.com.au