23 October 2016Last updated

Food | Recipes

Paper problem

Friday’s very own celebrity chef Silvena Rowe is happy to answer all your kitchen queries

Silvena Rowe
25 Apr 2016 | 02:20 pm
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Q Can I reuse grease-proof baking paper? I feel it’s such a waste to throw it away after one use.

A It is absolutely fine to reuse grease-proof baking paper, but only in some cases.

What you need to ensure is that there are no crumbs on the paper that you plan to reuse. So if you’ve used a sheet of paper in a cake tin and the paper has cake crumbs stuck to it, I’d suggest you not use it again as it could ruin your second bake. But if you’ve used a sheet of paper to bake cookies or biscuits, then go ahead and use the paper again, dusting off any crumbs first.

The number of times you can reuse the sheet of paper depends on how it withstands heat. If the paper has turned a shade of brown and has become quite brittle, then it’s time to get rid of it.

Q Please share an easy recipe for ginger-soy dressing.

A Ginger-soy is a classic Far Eastern dressing that not only works with fresh green salad, but can be served as a dip, a sauce or a marinade too.

Here’s how you can make a big batch and refrigerate for further use: mince 3 cloves of garlic, measure out 2 tbsp of minced fresh ginger, 3/4 cup olive oil, 1/3 cup rice vinegar, 1/2 cup soy sauce, 3 tbsp honey and 4 tbsp water.

Pour all of these ingredients into a large microwave-proof glass jar. Close the jar with its lid and shake well to combine. Now remove the lid and microwave the dressing for a minute, just so the honey dissolves and mixes with the rest of the ingredients better. Leave the lid off so the dressing cools down completely. When cool, close the jar and refrigerate. Shake well before use. If you don’t have honey, substitute it with sugar – in which case you don’t have to heat it in the microwave.

This dressing is delicious over shredded cabbage or tossed with carrot juliennes. For variation, add a bit of toasted sesame seeds or a pinch of chilli flakes to spice it up a wee bit.

Do you have a question for Silvena?

Email her at Please write ‘Domestic Diva’ in the subject line of your email.

Silvena Rowe

By chef Silvena Rowe