Q&A with Glenys Woollard - Food

CAN YOU SUGGEST A HOT SNACK USING A SMALL TIN OF PINK SALMON?

Finely chop one small onion; peel and grate one medium carrot. Melt two teaspoons butter in a small heavy-based saucepan, add the onion and carrot and cook until soft. Tip in the contents of one 110g can pink salmon along with half a teaspoon salt and pepper. Mix one tablespoon cornflour to a smooth paste with half a cup milk, stir into salmon mixture until thickened. Add one tablespoon chopped parsley, serve hot on buttered toast.

HOW CAN I MAKE MY HOMEMADE YOGHURT THICKER?

Try boiling your milk uncovered for about 15 minutes to reduce the volume by up to half, then cool to around 43C before adding your starter (this could be fresh store-bought natural yoghurt or a dried commercial starter). Or add 50g dried skim milk powder per 500mls sterilised milk, noting that even pasteurised milk needs to be boiled first. Straining the yoghurt over a sieve lined with four layers of muslin would make it thicker.

If you have a food question email Glenys at glenyswoollard@clear.net.nz