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By Sam, worthing west sussex, uk: Suet / Sponge Pudding - Sweet version (1 Reply)
Thursday 08 January 11:43
In the zapper aka a microwave....How do i make one.

By just passing: m/w pots timing (7 Replies)
Thursday 08 January 10:03
Can anyone give me some tips on M/W a potato. I do like a baked potato. For years I have used the D/oil/salt/oven method. Now that electricity prices are going up it seems a bit extravagant to use the oven for one potato. How long to cook a 1/2lb 210gr potato for and any advice on oil/ salt etc..

By Anna.: Re: Pate
Thursday 08 January 08:08
Thanks for all your replies about pate yesterday, although my instinct tells me its fine and just health officials being a little over protective I know if I eat it I will worry so I think I will wait. I did buy some princes jars of meat paste yesterday afternoon its been so long since I have tried it I can't remember what its like, but hopefully it will suffice.
Thanks again,
Anna

By jacqui: Coriander (3 Replies)
Thursday 08 January 07:29
Can anyone give me a good alternative to using Coriander in recipes. Unfortunately I really don not like the taste of it so would like a good alternative.

By michelle: Freezing flans in metal containers? (2 Replies)
Thursday 08 January 06:46
Sorry if this is a bit dim but is it ok to freeze quiches/flans in the metal flan case or do you need to remove them once cooled,
Thank you

By Madge63: Suitable Starter (6 Replies)
Wednesday 07 January 22:40
I am having friends round for dinner and I am cooking Jamie Olivers - 'Steak with spicy rub' and I was looking for a suitable starter, I have made a rocket/parma ham salad with it before but was looking for something differant - any ideas

By susan: Butterscotch mousse
Wednesday 07 January 22:10
Hi, does anyone have a recipe for a butterscotch mousse please? Thank you.

By Aunty Mary: Red pepper and chilli dressing (2 Replies)
Wednesday 07 January 21:26
Can anybody please tell me if they know of a recipe for red pepper and chilli dressing? I tried it a few years ago in a restaurant and the chef wouldn't tell me how to make it. I tried it again at a pub in Stratford a few weeks ago and when I asked how they made it, they kindly gave me a pot of it and said they had it bought in!
It has pinkinsh tinge and clearish, tastes sweet but quite firey, non oily and the peppers and chilli's seem soft as if they've been cooked. It's lovely and goes well with baked mushrooms with goat cheese and fantastic with smoked chicken.
Would love to hear of any ideas.
Cheers

By Froobe: Assesment (5 Replies)
Wednesday 07 January 19:26
i have an assesment on cooking afternoon tea cakes
but i dont really know what cake to cook. I was thinking carrot cake but it takes too long to cook as i only have an hour.
help?

By jon4650: Fried Potato (8 Replies)
Wednesday 07 January 18:03
My mother used to put mashed potato in a frying pan.15 or 20minutes later we would eat it.Lovely golden brown skin on top and bottom, 1.5 to 2.0 inches thick, hot tatty on the inside-fantastic.Why can't I do it?It's embarrassing I come from Lincolnshire where the best tatties live.HELP

By Steven

Which cheese can I freeze? (12 Replies)
Wednesday 07 January 16:07

No, not the name of a new game show on channel 5 but am wondering what to with some left cheese Ihave in the fridge. It is not going to be used up before I go away on Friday, nor will I have time to cook with it

I have a piece of cheddar (which I know you can freeze), some Jarlsberg and a piece of Stilton (which I don't have a clue about).

Thanks in advance.

Steven

By kellyseye: Blow torch (3 Replies)
Wednesday 07 January 14:20
Please can anyone advise me on how to use a blow torch to make a crunchy topping on deserts. I have tried using all types of sugar but never get an even finish.

By The Dinner Service: Deep and crisp and even..... (3 Replies)
Wednesday 07 January 13:28
I want to make some vegetable crisps to take to work with a Jamaican Hummus Dip. If I make them for the following day, will they have go soft? I just have visions of them going soft and of course I want them to stay crisp.

By mogfighow: butter cream (5 Replies)
Wednesday 07 January 12:25
I always make my own sponge cakes and fill with buttercream but would love to make th buttercream in shop bought ones has anyone a recipe?

By woodie81: Passatta (8 Replies)
Wednesday 07 January 11:51
I have a lamb shank recipe that needs passatta. It's not an ingredient I've come across before. Is it normally available in a supermarket or can is it easier to make up myself?
Thanks muchly!

By Anna.: Alternative to pate (9 Replies)
Wednesday 07 January 08:10
Good morning,
I really fancy having pate on toast but as I have recently found out I am pregnant, I obviously can't have it, can anyone suggest an alternantive as it has driven me mad watching people dig into it over christmas.
Thanks
Anna

By patricia: Something to boast about
Tuesday 06 January 23:03
THANK YOU once again for all your lovely comments and I am looking forward to your visit at Easter Jools. It is The Old Thatch Teashop, Old Village, Shanklin, please make yourself known so we can meet. AND looking through all the recipes that all of you have submitted I am sure I will be trying some of them out!!!!

By Lin: Piccalilli (3 Replies)
Tuesday 06 January 22:05
I made piccalilli in September and couldn't wait until Christmas to try it (not only because I'd made it but also because I just adore piccalilli). However, I have made it far too tart for my taste. I doubt that there is anything I can do now, but has anyone got any ideas to make it a little more mild please?

By patricia: Something to boast about (13 Replies)
Tuesday 06 January 18:48
I don't know if anyone remembers me but about a year ago I wrote that I had just bought a Teashop in Shanklin on the Isle of Wight & was really worried because it has a 4 oven Aga and I had never used one before. Well I would like all my well-wishers to know that I learnt very quickly that the Aga is my best friend and we have such a good reputation for our homemade food now that we we voted and judged Winners of the Best Tearooms Award for the whole of the Isle of Wight. We also were awarded a 5 star rating from the Council for cleanliness.

By Joyce: Apple Dip (8 Replies)
Tuesday 06 January 18:22
In America recently a friend made this dip which consists of 8ozs Philidelphia Cheese, 7 ozs of Marshmallow Creme, tiny toffee chips. Whip cheese & marshmallow until fluffy then add the toffee bits. You then chop Granny Smiths into thinnish wedges & use these as the spoon to scoop up the dip. It is delicious but I can't find this ready made marshmallow creme in the UK. Can I just melt down 7ozs of marshmallows to use this - if so, in a pan, microwave or what? Thanks, Joyce, Edinburgh.

By 18kari: slow cooker (3 Replies)
Tuesday 06 January 16:59
i,m going to buy one tomorrow, what,s the best meal that you have cooked in one? thank you kari

By Jones: Marmalade Wedding Cake (6 Replies)
Tuesday 06 January 12:25
Hi there, My daughter 's getting married in July '09 and she always had Delia's marmalade cake as a birthday cake and of course now she would like it as a wedding cake.
Is there anyone who can advise me on quantities for a three tier cake plus any hints/tips for icing etc?
Many thanks
Margaret

By Sam, worthing west sussex, uk: Amanda in AShford... (5 Replies)
Tuesday 06 January 11:28
Re : your Morrocan evening...

By Sam, worthing west sussex, uk: Potato Rosti (5 Replies)
Tuesday 06 January 11:19
OH has requested these tonight to accompany his din dins......

By Lin

Resting meat (5 Replies)
Monday 05 January 21:37

I heard on Saturday Kitchen that you should rest your meat for the same amount of time that you cooked it. Has anyone ever tried this?

Lin

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