Home Hacks: how to measure sticky ingredients

This is LIFE-changing.

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This weeks’ New Idea Home Hack will save you all the frustration that comes with sticky ingredients getting stuck to measuring spoons, aka HONEY!

WATCH: Trick to Measuring Sticky Ingredients

Kristine is back to help with another nifty hack, with this one probably being the easiest, and most life-changing.

Just give your measuring spoon a quick rub with oil, you can also use the oil in a spray can.

NewIdeaHomeHacks — Using the oil to line the measuring cup, it ensures nothing will get stuck! *(Credit: New Idea Home Hacks)*

Next, pop in your sticky ingredient and it will just slide right off with zero residue

The same trick works for peanut butter or any other sticky ingredient that you need to measure.

To test out this new trick, why not try whipping up some Chocolate Baklava rolls with Orange Honey Syrup… a recipe that is FILLED with sticky ingredients.

Ingredients

Melted butter, for greasing
200g block dark chocolate, finely chopped
2 1⁄3 cups pecans, finely chopped
2 tsps ground cinnamon
1⁄2 tsp ground cloves
8 sheets filo pastry
Extra 100g unsalted butter, melted

ORANGE HONEY SYRUP
1 large orange
3⁄4 cup honey
3⁄4 cup caster sugar
3⁄4 cup water
1 vanilla bean, split

Method

Grease a 19cm x 30cm lamington pan with the melted butter.
To make syrup, use a vegetable peeler to peel two x 6cm long strips of rind from orange. Cut away any pith from strips. Squeeze juice from orange. You will need 1⁄2 cup.
Combine rind, juice, honey, sugar and water in a medium saucepan. Stir over a low heat until sugar is dissolved. Add vanilla bean. Bring to boil. Gently boil for about 15 minutes, or until slightly thickened. Remove from heat. Cool.
Meanwhile, place chocolate, pecans, cinnamon and cloves in a large bowl. Stir to combine.
Lay filo on a clean bench with a short end facing you. Cut in half lengthways. Place one piece of pastry on bench with short end facing you. Brush with extra butter. Place 2 tblsps of the filling across end closest to you, leaving 1⁄2 cm border on each side. Fold in sides, then roll tightly to enclose filling. Repeat with remaining pastry, extra butter and filling to make 16 rolls.
Place rolls in prepared pan, in a single layer, without touching. Brush tops with extra butter.
Cook in a moderate oven (180C) for about 25 to 30 minutes, or until golden brown. Remove.8 Pour cooled syrup over hot rolls. Stand for 2 hours before serving.