Food is a scarce commodity in many parts of the world and we in the West are just beginning to realize, what other nations have known for tens if not hundreds of years.
Or I should say, we are relearning what our ancestors knew a hundred years ago, but what we ourselves have never experienced.
We have all missed a meal or been on a diet but that is not the same as hunger.
If you have a fridge full of food, you know where the next meal can come from.
Therefore, we should all be more conscious about wasting food, which often comes down to storing it properly so that you do not have to throw it out.
Once you get into a few simple routines, the proper storage of food becomes simple, especially with the resources at hand in most Western homes.
We have refrigerators, deep freezers, air-tight storage containers and fly-proof pantries to name but a few.
So here are five of my best tips for saving food so that you can do your bit to save the world's food resources.
Mint Condition Is Best: when you have plenty of fresh mint in the garden in the summer, pick a carton full when it is at its best.
Mix the leaves with plenty of sugar and place in the deep freezer.
The sugar will prevent the mint leaves from freezing solid and they will retain their colour and smell.
it is a cinch then to make mint sauce for your lamb in the winter, by taking what you need and adding vinegar.
Nut Cases: some nuts will keep wonderfully well in the freezer.
Pistachio nuts are a good example.
They are expensive in the UK, so when you go abroad, or a friend does, buy a big bag cheaply and freeze them when you get home.
The nuts will stay separate and will keep a very long time, however, when you need them, they will defrost at room temperature in minutes.
Plenty Of Puff: pitta bread freezes well and defrosts quickly, which is ideal for a quick meal.
However, it does tend to become tough when you have toasted it.
Do what restaurateurs do: take it from the deep freezer and run it under hot water before toasting - you would think it was freshly made, it will puff up so beautifully Egg Whites: some recipes call for extra egg yolks and some for just egg whites, such as meringue.
You can keep egg whites in the freezer for up to a year with no ill effects.
Pour them into an ice cube tray for easy access - one egg white is two ice cubes.
Know Your Onions: onions and apples keep well in tights.
It is very easy.
Drop one down to the toe and tie a knot; then drop another in and tie a knot.
Keep going until you have no more onions, apples or tights.
When you want one, just cut it off with scissors.
Hang the tights up until you need the contents.
Or I should say, we are relearning what our ancestors knew a hundred years ago, but what we ourselves have never experienced.
We have all missed a meal or been on a diet but that is not the same as hunger.
If you have a fridge full of food, you know where the next meal can come from.
Therefore, we should all be more conscious about wasting food, which often comes down to storing it properly so that you do not have to throw it out.
Once you get into a few simple routines, the proper storage of food becomes simple, especially with the resources at hand in most Western homes.
We have refrigerators, deep freezers, air-tight storage containers and fly-proof pantries to name but a few.
So here are five of my best tips for saving food so that you can do your bit to save the world's food resources.
Mint Condition Is Best: when you have plenty of fresh mint in the garden in the summer, pick a carton full when it is at its best.
Mix the leaves with plenty of sugar and place in the deep freezer.
The sugar will prevent the mint leaves from freezing solid and they will retain their colour and smell.
it is a cinch then to make mint sauce for your lamb in the winter, by taking what you need and adding vinegar.
Nut Cases: some nuts will keep wonderfully well in the freezer.
Pistachio nuts are a good example.
They are expensive in the UK, so when you go abroad, or a friend does, buy a big bag cheaply and freeze them when you get home.
The nuts will stay separate and will keep a very long time, however, when you need them, they will defrost at room temperature in minutes.
Plenty Of Puff: pitta bread freezes well and defrosts quickly, which is ideal for a quick meal.
However, it does tend to become tough when you have toasted it.
Do what restaurateurs do: take it from the deep freezer and run it under hot water before toasting - you would think it was freshly made, it will puff up so beautifully Egg Whites: some recipes call for extra egg yolks and some for just egg whites, such as meringue.
You can keep egg whites in the freezer for up to a year with no ill effects.
Pour them into an ice cube tray for easy access - one egg white is two ice cubes.
Know Your Onions: onions and apples keep well in tights.
It is very easy.
Drop one down to the toe and tie a knot; then drop another in and tie a knot.
Keep going until you have no more onions, apples or tights.
When you want one, just cut it off with scissors.
Hang the tights up until you need the contents.