It’s not only wine and cheese that get better with age, some other foods taste better with a little bit of time.
Prepare tiramisu a day in advance. The extra time will give the biscuits more time to soak and set, which makes it easier to slice and stops the biscuits from staying too dry.
Giving your lasagne time to set is really important, so that when you cut it the layers don’t slide apart. Waiting a day also allows the flavours to develop and become richer, turning a weeknight meal into a more impressive dish to serve for a dinner party.
Waiting a while allows the syrup to fully absorb into the cake, making it more moist and soft.
To get the full impact of the spices a curry really needs to be made at least one day ahead.
Made a good day ahead, brownies become more fudgy as they age… if they last that long.
The addition of banana and sour cream or even one of these ingredients in a cake adds extra moisture to your cake. This cake gets more moist as it ages rather then most cakes which dry out as they age.
Preparing moussaka in advance means the meat section become richer, while the eggplant soaks up the flavours.
Making this ahead and letting it sit in the juices for a few days in the fridges removes any dryness from the pork and allows all the flavours to be absorbed. Drain before using.
If you make meatloaf in advance, it will stick together better and the flavours will merge into each other, giving a better overall outcome.
The best part of getting ahead for a busy week with this family staple is it gets better with age. The flavours all fuse together and the sauce becomes richer over time.
Never have a dry mud cake again! If you make it ahead, the cake becomes richer in chocolate flavour and has a denser, moister texture.
