Posts by: Fantasia

You mean adding some alcohol to some of the juice for the adult ones? Yes of course, but remember not too much or the alcohol will stop them from freezing.

For really fruity ones, pureed tinned or fresh fruit can work well, again with a little slug if you like for the adults. But taste in case you need some icing sugar.

Why be sorry? Keep it up!

I use pure fruit juices, may have to water some down a little as freezing concentrates the flavour. Any flavours you like really but Pineapple and coconut is lovely, so is the watermelon and tropical fruits one. I also make "mini milk" type ones using condensed milk, you can dip the tops in melted choccie just before eating too.

I think it is one of the gremlins, I tried a couple of times and only got an error message and then the site closed down and I had to start again.

Soy sauce and soy paste are good substitutes for fish sauce and shimp paste. This sort of qustion is quite often asked so a good tip on this site is to type whatever it is you are looking for into the search bar, top left, and select chat. Then you can see any answers or discussions already on the site.

Enjoy whatever it is you are cooking.

How about sealing it very briefly in a pan, then popping in the oven, testing every so often, until it is done the way you like. The ouside should be less likely to burn this way.

Just do a google search on nasturium capers Alex, there is a lot of info.

I would use very very strong beef stock instead of water to make the pastry, then also paint the pastry with the same stock instead of a milk or egg glaze.

Search facility really working well, and the editing better then it has ever been. Well done!

There have been a couple Flaky, but have to admit I like this new place. Less off the menu, more genuine food questions and answers, not so many people just coming on to moan or critisize, or be downright nasty about chefs and presenters. Jeni is always missed as are the life shows, but maybe more people are seening the bigger picture these days, and the site is being used in a much better way.

Click on chat
Click on the subject you want
When you have that look down the list and find the thread you want or click on next for the next page
when you finish with that subject click on chat to start again

Just click on the page number or next at the bottom of the page.

What would also be nice is to have a little symbol or something next to the thread if a new post has been added, just to draw attention to it on the list. Then you just scroll down the lists and pages and will be able to see straight away if there are any new posts.

Also don't forget the search facility, if you type caramel slices into it and select chat, you get a list of mentions of caramel slices, including yours Jenny.

Well if they go back to look at the thread they will, and it could have dropped out of the most recent and also moved down the list, under the old system, by the time they come back to look anyway.

I think one of the extra's that will happen by the relaunch date is that the latest posters name will go on the the listing, so that will help with finding and checking things.

Or lolly moulds was another suggestion.

Make filo baskets in muffin tins. Put some custard in the bottom of each basket, make a chocolate mousse with the chocolate, cream and a couple of eggs if you have them, and put a layer of that on top of the custard. Make some chocolate curls with a little bit of the chocolate to decorate. Dusting of icing sugar to finish.

If you do a google search on "westminster kingsway college steve walpole" you will find the website www.westking.ac.uk/wkc_website/students_work/alumni_steven_walpole.asp
Hope this helps

Have you ever tried it frozen ceiling's nice? Like mini milk lollies but coconut flavour. I wonder if it would be nice on it's own or would maybe need some condensed milk added. What do you think?

If you can't find it in the supermarkets as Jenny says, healthfood shops also sell agar agar sometimes (where is Mary from oz when you need her?) but if not then Culpeper sell it online. www.culpeper.co.uk/

I like a rich fruity red, but a mate of mine who "knows" says a crisp dry white is best. So I always think it depends on personal taste myself.

There are some good food and winde matching sites online now though if you want to see what the experts say.

If it is the taste of coconut you don’t like then to replace the creaminess I would agree crème fraiche, yoghurt, or even whipping cream. If you then think it needs something to replace the coconut flavour, I would suggest a little almond essence or some ground almonds.

I have heard of evaporated milk being used as a substitute for coconut milk but have never tried it myself.

It does sound like a nice recipe so good luck experimenting

I use Adobe quite a lot, but find that if I am in something I don't want, hiting the "back" button on my pc is the quickest exit.

umm not for pud Nimisha sorry, but chick peas make a wonderful side dish.

I am rethinking on the trifle for pud tho, have you time to do sorbet? lemon or lime even grapefruit or mango?

Failing that some nice yoghurt based puds?

chick peas chick peas, don't forget the chick peas......

I thought this was posted twice and people replied to the other one, but it seems I am wrong.

But this is the same one as the puddings we are discussing at the moment isn't it? (my trifle suggestion)

Are you definitely doing Indian now as I see on the other thread you say you are already cooking the starter and main and were asking about puds.

Yes I agree with Essex Girl, have seen prune puree used as a replacement for fat, well reducing the amount needed, but not sugar. I should think that if your daughter can't have sugar or fruitrose, then natural sugar as found in prunes, or any other fruit, would also be out?

Or is natural sugar/fruitrose ok? Not sure of this.