Posts by: cheekygirl

Hmmm, looks like a satellite to me ... so it's used on a campfire by bushwalkers etc... Now I know. Cheers

Do you open it up to peek whilst it's cooking? You should never ever do that. Or is your yeast completely dry before it kicks off? (You need to put the yeast in a small indentation on top of all the dy ingredients.) Also, a friend told me that she always has her liquid standing at room temp a good coiuple of hours before she needs it. Don't know if any of this helps ...

Rosti I have nut allergy kiddies to cook for for so no go on the ground nuts anyway....

Thanks Aime2. I made some last night - not Nigellas, but some Dairy Cook book ones (an old 1970s book of my mums which I "borrowed") with country life butter and plain wholemeal flour and they were OKish. They tasted nice and were cruncy. I'll certainly give these above mentioneda go soon - fab link well done!

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

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

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....

Try the Professinal Cookware Company

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!

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...

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.

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.

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?

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.

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....

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?

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.

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, 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!

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

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...

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 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?

or liebfraumuck oops, sorry milch.

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?