Kitchen foil, which is made from aluminium, can be useful for wrapping and covering foods. But it's best not to use foil or containers made from aluminium to store foods that are highly acidic, such as:
- Tomatoes
- Rhubarb
- Cabbage
- Many types of soft fruit

This is because aluminium can affect the taste of these sorts of food, especially if they are stored in aluminium containers for a long time.

Remember you can get great deals on a catering kitchen foil at buy catering.com

Linguini al Salmon is a linguini pasta dish served with a cream sauce and salmon, this dish is easy and quick to make plus it offers outstanding results in flavour and presentation.

Recipe
Linguini fresh pasta
Fresh Double Cream
Salmon


1. Get two saucepans, in the first put in the salmon and double cream and let simmer
2. Boil water, cook linguini 
3. Drain Pasta and serve salmon when ready
4. Enjoy
 

As every chef knows, a decent knife is the secret of successful food preparation, and the good news is that even the budget brands are competing with the big names.

Knife Know How:

A fully forced knife is made from a single block of steel, and will be of better quality than one stamped from a continuous thin strip of steel.

Knives can be either full tang- where the steel extends into the full length of the handle, or partial tang – where it only goes part of the way in. Full tang means a knife will be stronger and more balanced.

If you store knives in a block or on a magnetic strip rather than in a drawer, they will blunt less quickly.

To avoid damaging them, never cut on hard surfaces such as glass or marble. Wooden boards are the most knife-friendly.

Always dry knives immediately after washing to avoid rusting.

View our selection of knives.

Here at BuyCatering we just love Ice Cream, so as you can imagine it did not take much persuading for us to try out our new toy, the KichenAid Ice Cream Maker Attachment.

And here is the Quick Start Guide to how we did it:

1) Store the freeze bowl in the freezer for a minimum of 15 hours. Make sure your freezer is set on the coldest setting.

2) Prepare your favourite ice cream mixture and chill thoroughly.

3) Assemble attachment pieces onto the mixer as shown in Use and Care Guide that accompanies mixer attachment.

4) Start Mixer on “Stir” speed.

5) Pour ice cream mixture into the freeze bowl and mix to desired consistency (20-30 minutes).

6) Remove ice cream with non-metallic utensil and store in a shallow plastic container for 4-6 hours at a low temperature.

The ice cream attachment is just one of the various KichenAid Accessories available, view our range of KichenAid Accessories.

Aubergine, tomato and Parmesan Lasagne, Serves 6

Ingredients:

2tbsp olive or vegetable oil
1 medium aubergine, finely chopped
1 onion, finely chopped
100g mushrooms, finely chopped
2 large tomatoes, finely chopped
500g jar Dolmio Tomato Sauce for Lasagne
6-8 dried lasagne sheets, about 100-135g
470g jar Dolmio Creamy Sauce for Lasagne
30g parmesan cheese, grated
Mixed-leaf salad, to serve

Step One
Preheat oven to 190c (170c fan). Heat the oil in a large pan and add aubergine and onion. Cook over a medium heat for 5min until softened.

Step Two
Add the mushrooms and tomatoes and cook for another 5 mins. Stir in the Tomato Sauce for Lasagne and bring to the boil. Take off the heat and check the seasoning.

Step Three
Tip half the aubergine mixture into a large ovenproof serving dish. Cover with half the lasagne sheets and spread over half the Creamy Sauce for Lasagne. Repeat layering with the remaining aubergine mixture, pasta and Sauce.

Step Four
Sprinkle over the parmesan cheese, then cook for 30-35min until bubbling and golden. Allow to stand for 3 min, and then serve with salad.

Beef and Chestnut Mushroom Lasagne with Two-cheese Crust, Serves 6

Ingredients:

500g extra-lean prime beef mince
1 onion, finely chopped
250g chestnut mushrooms, sliced
500g jar Dolmio Tomato Sauce for Lasagne
6-8 dried lasagne sheets, about 100-135g
470g jar Dolmio Creamy Sauce for Lasagne
50g mozzarella cheese, grated
25g parmesan cheese, grated
25g dried breadcrumbs
Mixed-leaf salad, to serve

Step One
Preheat oven to 190c (170c fan). Heat a large saucepan and dry-fry the beef to brown it – do this in batches to prevent the meat stewing. Add the onion and mushrooms and cook for 3-4mins. Stir in the Tomato Sauce for Lasagne and bring to the boil. Take off the heat andcheck the seasoning.

Step two
Tip half the mince mixture into a large ovenproof serving dish. Cover with half the lasagne sheets and spread over half the Creamy Sauce for Lasagne. Repeat layering with the remaining aubergine mixture, pasta and Sauce.

Step Three
Mix together the mozzarella parmesan and breadcrumbs. Sprinkle over the lasagne.

Step Four
Cook for 30-35min until bubbling and golden. Allow to stand for 3 min, and then serve with salad.

Great value Roasting Dish, perfect to cook and serve your lasagne, and for those who can’t get enough lasagne you can even get six of them for just £17.99.