Q: How can I vary French dressing?
A: Play with the basic ingredients for a start: try different vinegars (balsamic, white or red wine vinegar, cider vinegar or sherry vinegar) or substitute citrus juice; use various oils such as avocado or walnut instead of the classic olive oil; and add
flavour with chopped herbs, crushed garlic, capers, celery seed, crumbled cheese, chilli sauce, honey, sour cream, chopped hard-boiled eggs, grated horseradish, anchovies or mashed avocado. Once any fresh ingredients are added, put dressings in the fridge and use within one or two days.
Q: Are expensive brands of canned sardines more nutritious than cheap ones?
A: No, but I think they taste better. Originating from Spain or Portugal, the pricier examples often come packed in olive oil. But even then they shouldn't break the bank; the dearest ones I could find (in a specialist food store) were Spanish, and cost around $8 for 120g. I tried them drained of oil and spread on toast, seasoned with nothing but a little sea salt and some freshly ground black pepper.
• If you have a food question email Glenys at glenyswoollard@clear.net.nz.
