To line baking tins easily - cut a sheet of baking parchment large enough to cover base and sides. Screw it up, unfold, repeat. You'll be able to line whatever shape you have. Fill as needed and trim off excess. When using baking beans or rice to bake a pastry case blind, make sure your parchment is larger than the tin, that way you can lift it out easily while still containing the beans. Freeze portions of beaten egg in ice cube trays - you can use them to baste loaves of bread instead of wasting a whole egg. Like to freeze your leftovers? Me too, but I don't like to leave my favourite china baking dishes in the freezer for weeks at a time. When you want to freeze a pie or lasagne etc, line the dish with baking parchment. Fill with your leftovers. Freeze. When frozen you can lift it out and bag it, leaving you with your empty dish, but having your leftovers frozen in just the right shape to go in the oven. When you want to reheat it, peel away the parchment (you can dip in warm water if necessary) and put it in your dish again. Sounds like parchment is your best friend in the kitchen, Sandra - thanks! PJH

• Reply