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What can I replace this with? Alternatives and substitutions.

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Comments

  • zippychick
    zippychick Posts: 9,339 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker I've been Money Tipped!
    Will get on the list tomorrow :D

    Just need to add to Pinks really..

    Hmmm, might be a bit sicky - have you any natural yog?
    A little nonsense now and then is relished by the wisest men :cool:
    Norn Iron club member #380

  • flea72
    flea72 Posts: 5,392 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker
    jexygirl wrote: »
    So glad this thread appeared, and if its not too much work Zippy a list at the top sounds ace!

    Anyhow, onto my question, I have a cucumber to use up, and as its dancing on ice sunday tomorrow, I have made cheese straws, and wanted to make some tzatziki dip type thing, but have no greek yoghurt, would mayo do?
    cheers
    Jex

    mayo can be quite sickly in a dip

    do you have any cream, philadelphia, or bio yoghurts in the fridge?

    if you have cream, id be tempted to whip it up and add some lemon juice to make a basic sour cream

    or water down philadelphia with some milk

    or make yogurt overnight with some warm milk and bio

    F
  • zippychick
    zippychick Posts: 9,339 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker I've been Money Tipped!
    edited 27 February 2010 at 10:01PM
    Check this link, courtesy of Caterina :D

    So in theory you could try it all mayonaisse.....

    What about something like this?

    Can you try mayo and salad cream combined?
    A little nonsense now and then is relished by the wisest men :cool:
    Norn Iron club member #380

  • Penelope_Penguin
    Penelope_Penguin Posts: 17,242 Forumite
    Part of the Furniture 10,000 Posts Combo Breaker I've been Money Tipped!
    Valli wrote: »
    :rotfl::rotfl::rotfl::rotfl::rotfl:
    how desperate is that - one of the first posts and we know what will sub for gin!

    :p I just happen to have been here long enough to know what's really important to Old Stylers :beer:

    I make a popular pasta sauce with ground pork, carrot, onions, and tinned tomatoes. You can substitute pork for ground turkey and carrot for grated pumpkin :j

    Penny. x
    :rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:
  • jexygirl
    jexygirl Posts: 753 Forumite
    wow, that was fast!
    Thanks for the suggestions, I have cream and also cream cheese, so may try both suggestions! (thats if the cheese straws last till then :D)
    Jex
    Savvy_Sue wrote: »
    I will pay jexygirl the compliment of saying that she invariably writes a lot of sense!
    and she finally worked out after 4 months, how to make that quote her sig! :rotfl:
  • zippychick
    zippychick Posts: 9,339 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker I've been Money Tipped!
    How did you get on Jexygirl? I must start working on that listy today.
    A little nonsense now and then is relished by the wisest men :cool:
    Norn Iron club member #380

  • zippychick
    zippychick Posts: 9,339 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker I've been Money Tipped!
    You can replace fresh herbs with dry, but try to use half as much as they tend to be twice as strong. This one has saved me going to the shop soooo many times!
    A little nonsense now and then is relished by the wisest men :cool:
    Norn Iron club member #380

  • hilstep2000
    hilstep2000 Posts: 3,089 Forumite
    If you run out of eggs when making a cake, one tablespoon of vinegar can replace one egg!
    I Believe in saving money!!!:T
    A Bargain is only a bargain if you need it!



  • zippychick
    zippychick Posts: 9,339 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker I've been Money Tipped!
    hilstep2000 wrote: »
    If you run out of eggs when making a cake, one tablespoon of vinegar can replace one egg!

    Brilliant. Now for the important question - do you taste the vinegar?:) I can't understand how that would work!
    A little nonsense now and then is relished by the wisest men :cool:
    Norn Iron club member #380

  • emmwri
    emmwri Posts: 60 Forumite
    I have never cooked liver before and wondered if anyone could help me....
    I'd like to replace the chicken breast in a recipe with chicken liver but have a couple of questions. Do I need to use more or less chicken liver than chicken breast or the same amount? Also, will I need to cook the liver for the same amount of time as the breast?
    I am cooking a sort of stroganoff tonight with wine, cream, mushrooms and leeks but if successful would like to use livers in chicken curries etc too. Is this possible?

    Thank you in advance for your help!
    Aug 2017 GC Budget £180
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