Posts by: cheekygirl

Hi Starburst

The book was just throwing ideas around, I'm not sure it's a good idea in practice, although it would be a bible to someone like me for my family meals! However, I'd feel bad pinching everyone's ideas from this chat forum to put into a book, and they'd probably be a bit miffed if their recipes were pinched and then put in a book from which they did not profit... it's all a bit tricky. Plus I don't think UKTV would be too chuffed. Is there a UK TV monitor in here who checks the chat pages, if so "Hi!, what's the UKTV policy on this? I'm sure this issue has come up before"...... What do others think?

Hi George,
For a present wine to someone who enjoys it and knows their stuff I always go for either a nice bottle of Chablis (white) or a Chateauneaf du Pape (red). My dad says Chateau Margaux is the biz, but you'd probably need to spend £40 plus!!

Hi

I made an apple cake for my husbands birthday yesterday, well, he started it and I finished it.... It was cooked in a fan oven at about 170C in a 24 cm tin. Hubby doubled the ingredients because he said the tin was far bigger than the recommended 20cm in the recipe. Anyway, we baked it for about 45-50 mins and we tested it with a cocktail stick and it came out clean. So we took the cake out of the oven and left it in the tin to cool down a bit. When we turned it out 1hour later, the cake was soggy in the middle, it looked completely uncooked. WHY is this as when we tested it, the stick came out clean? I bet Jennifer 264 would know.... Jennifer?

Hey, no big deal, please don't feel bad Star. :-) We were only chatting. No harm done. This forum is great isn't it for solving those little foodie niggles and big recipes questions. It's certainly helped me out a lot recently. Look forward to chatting to you and swapping ideas again soon.
cheekygirl x

HI

I have some lamb shanks inthe freezer and have eaten them at a restaurant before with a delicious redcurrant, possibly red wine sauce. Does anybody have any good recipes for this pelase?

or liebfraumuck oops, sorry milch.

Hi

I added some red Supercook food colouring to a cake yesterday and as I don't use it very often-like once a year(!) I had a look at the label.... Eek, all those E numbers! I was horrified.

Can anybody PLEASE recommend any natural no E number food colourings and where can I buy them from? I've just started a job as cook at my daughter's little nursery (basic hot lunches and teas. I have loads of ideas for hallowee'n meals and treats and had planned to put some green food colouring in a couple of dishes. I don't want to poison the little people or make them get so hyper that we have to peel them off the ceiling. Any hints?

Please can anybody advise me of a kiwi fruit fool recipe? I was thinking along the lines of using a creme fraiche light instead of whipped cream.....

Hi

I tried the search but all I got was a load of American food corporations and a couple of european ones which supply food colouring agents to the food industry. I did finally manage to find through Yahoo a London based company called the Spice Shop. After contacting them, they do a green and red natural food dye, derived from Spinach and beetroot respectively...

Marmite and cheese, mmmm.... Sloppy Joes are good too

HI, whilst you anitpodeans are on the line, can you tell me what is a "Jaffle"? I found the term in an Australian Womens Weekly cook book, but even after having looked at the suggested jaffle combinations (three were no recipes as such), am not sure if they should be toasted or if they are just a big overstuffed club type sandwich with lots of tasty fillings....? Please put me out of my misery!

Isn't that how Delia got started? You could always contact the Good Housekeeping Institute. They would no doubt be able to help.

I've just started a job as a day nursery cook, only experience is cooking for my children and family and friends. I LOVE cooking, and reckon I'll be in the the same "boat" (pardon the pun) as you in a few years time ... will track this discussion with avid interest.

HI

I'd love to have that recipe too. DONT follow the one someone posted for me a few weeks ago, I did it yesterday and it doesn't set, the method is wrong! (the header was Butterscotch tart anyone?)

I've trawled in the internet and found a few, but they're complicated with sieving the mixture and beating eggs to make a kind of custard... I'm sure our school cooks didn't have time to do all that. There was one from Kingston school kitchens on their school web page but I didn't keep a note of the address.

Can anyone tell me why my cheese, onion, carrot and ham muffins are so difficult to peel away from the muffin papers? They took an age to cook through as well. I had to keep putting them back in the oven, after testing them by breaking in half, they were still very soggy. Am a bit sick of them now as I've taste tested about 6!

Any tips please?

It's a penguin book of muffin recipes - an aussie one with about 55 different recipes , they all seem to do this on me. Have you solved your problem? I wonder if using oil instead would make a difference? I always like to think that butter/ marg tastes nicer.... I used Stork for cakes by the way....

Thanks davor1chance. Sounds delicious, didn't know the trade trick of leaving the shanks in the braising stock overnight, I'll try that one.

Re the red wine, does it matter what quality? Occasionally (or should I say rarely) I have a half glass or so left at the end of a bottle but after 4-5 days it's too rough to drink, can that still be used for cooking? Also does it matter what wine you use? i.e vin de table or Chateuaneuf du pape?!

Lucky you, a head chef ... sometimes I wish I had done that sort of career, but then the hours are too antisocial for me, but food 24/7 can't be that bad surely!

throw: not keen on port or juniper berries really, but post it anyway, I'm sure many others will be interested in trying that one. Cheers.

aaah, I knew there was a secret! I've tried demarara and dark brown soft sugar, but I need to add about 4 heaped tbsp flour to get it to become thick enough to sit in a pastry case. You wouldn't happen to have a recipe for Gypsy tart would you PLEAAAASE?

Duh, have just scrolled down and found that someone else has been discussing it too, sorry ...have now founf teh recipe at the Foody.com too.

HI Fudge's mum, I tried it and it didn't work! I think the mixture needed more flour, it was too runny to set. I kept on adding flour and simmering it but to no avail, it just ended up tasting of flour and caramel.

I have a Delia recipe for a chocolate dessert using semolina. All I can find on Tesco delivery is Ground rice. Will this suffice? Advice please...

I'm trying to make some thin, crisp but tasty, not too floury PLAIN BISCUITS. I want to use a couple of halloween cutters and then get the children to decorate them..... The problem I have is this , the biscuit dough I have made from 3 different recipes have all been too soggy and I've had to add extra flour - loads. All the recipes stated that the biscuit dough should be rolled and put in the fridge for least 30mins - which I tried. The only thing I can think of that is making the biscuit dough too soggy is that I used stork cake marg instead of butter. - Would this affect it do you think? Help please asap!

Try the Professinal Cookware Company

Thanks Jennifer, I'll give it a try. I don't seem to be getting any email reminders when replies come in to my posts which is very irritating. I'll most definitely give it a go in the next 2 weeks and let you know how it turns out. I think the original recipe I used was a Josceline Dimbleby one from an old red sainsburys cookbook. I would have used gala apples as I don't like the tartness of cooking apples, or the fact that you need to add lots of sugar....

Snackwitch maker? Um I think you've lost me there... I've never seen round toasties either! I think I get the gist of a jaffle now though, thanks

YES! That's it then. Should I "dry off" the onion with kitchen paper maybe? Any suggestions on how I could improve them please?