Proofing dough in the colder months can be a bit of a challenge, you could be in for a long slow rise as opposed to the time that cookery books specify, forty five minutes or thereabouts.

I had read about proofing boxes; a box that essentially keeps a warm even temperature whilst the dough rises. Having a small kitchen and not much storage space to keep a proofing box even if I had one, I found something that most of us have in our kitchens that can be used as a substitute… the microwave!

It goes without saying that you don’t actually turn the microwave on, merely using the inside of the microwave as a draught-free box to proof the dough.

The programme “What’s good for you” aired on Monday nights on Channel Nine (Australia) did a segment called “Are Teflon coated pans harmful?”

Anyone who has used non-stick pans will know that they don’t last and will need replacing especially if you use them regularly.

I even bought my pans from a catering shop hoping the commercial quality would last longer. It quickly came to light that it didn’t matter where you got it from or how much you paid for it, a non-stick pan would need to be replaced every couple of years.

On reading several articles about the wonders of a cast iron pan, I decided to buy one from the local camping shop for AUS$9.00. My theory was if it worked, great! If it didn’t, it was hardly going to break the bank. It was the best nine dollars I have ever spent, I now have a non-stick pan for life.

It will take you a little bit of time and patience to season it. There are many instructions that involve baking cast iron pans for two hours to season it. I simply cooked oily foods a few times in my pan and it built up a coating in no time.

Once seasoned the pan will develop a natural non-stick coating that allows you to cook at a high heat using metal utensils, even melting cheese escaping from an omelette will come off with ease.

I have been freezing cookies for years.

Whenever the oven is on I always feel I should make full use of it, so I’ve started to open-freeze shaped cookie dough. This way, I just have to place the shaped cookie dough straight on to an oven tray and bake. It’s also very handy if you need a batch of cookies in a hurry.

To open freeze the cookie dough: Line a freezer proof tray ( I use a baking tray) with some non-stick paper, shape the cookies and place on the tray. Freeze until the dough is hard, then transfer them into a bag or container.

I’ve found by baking from them straight from the freezer, the cookies hold their shape better and spread less.

Cooking recipes with lots of different types of spices can often put you off even before you’ve started, not to mention all the different jars and bags you have to delve through.

If I’m making a recipe that involves quite a few spices that have to be added to the pan at different times, I collect the groups of spices and put them in small containers (egg cups are quite good for this). This way when I start the cooking, it’s just a matter of tipping the contents in without worrying whether I’ve left anything out.