Coconut milk

Coconut milk is sweet and milky in colour, derived from a mature coconut. The colour and rich taste of the milk is due to the high oil and sugar content. The milk also refers to coconut water, which is found inside the hollow coconut.

Fresh/dried herbs

Fresh herbs are always the preferred choice when preparing a dish. Usually three times the quantity of fresh herbs is used compared to dried herbs, which can be more concentrated.

Glazing

An egg wash mixture is normally used, which includes beaten eggs and mostly milk or water (brushed onto pastry before baking). This gives a shine and glaze to pastries and breads. This mix of egg and milk produces no stripes, whereas beaten eggs could leave a stripy finish.

Kebabs

Kebabs are any meat with or without vegetables, served on a skewer. Sosaties are traditionally made using lamb, fat, onion and dried apricots, covered with a curry marinade.
Lemon rind / zest

The thin bright outer rinds of citrus fruit (lemons, limes, oranges) are often used for flavouring or garnishing. The fine rind can be removed using a grater. For strips (zest), use a knife, vegetable peeler or zester. Only remove the outer rind, because the inside is a white pith, which is very bitter.

Parmesan cheese

This hard cheese (sharp in flavour) should be grated with a potato peeler. Seal in an airtight container or plastic bag to retain the flavour and to stop the cheese from drying out quickly.

Puff pastry

This is a very rich pastry with a delicate and flaky texture. When the pastry bakes, the butter between the layers melts and separates the layers. The water in the butter turns to steam and causes the pastry to rise. Ready-prepared pastry is available in frozen packs.

Sauté

To cook meat, fish or vegetables in a little oil until brown, using a frying pan (skillet), a sauté pan or even a heavy sauce pan. The oil needs to be hot while the vegetables or meat are tossed and stirred to prevent it from sticking, and to ensure all sides are cooked.
Tart & Quiche

A tart is usually sweet with a single base of pastry with a sweet or savoury filling arranged on pastry, with or without custard. Tarts include flans, quiches and pies.

A quiche is based on a custard filling, made with eggs and milk or cream in a pastry crust. It is generally an open pie, not covered by pastry. Usually, the pastry shell is blind-baked before the other ingredients (such as chopped meat, cheese or vegetables) and egg custard is added, and then baked a second time.

Tortilla wraps

Also known as burritos. This is a flour tortilla, wrapped or folded around a filling. The tortilla can be lightly grilled or steamed to soften it and make it more pliable.

Traditional Mexican fillings include refried beans or meat, but in modern cooking, fillings include lettuce, cheese and sour creams.

Wholewheat flour

This is the healthiest of all the flours. It is white bread flour that includes ± 18% digestive bran. It can be used when high fibre content is required for scones, breads, muffins and rusks. Products baked with nutty wheat flour can be slightly heavier and may not rise as much as normal flour. Substitute half of the whole wheat flour with cake flour for a lighter product.