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Quick questions on ANYTHING (see first post for Freezing, Reheating, Slow Cooker, +)
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Thanks Pink winged - I wasn't sure if you could cook nectarines. I'm off to make a crumble with the recipie from lose weight 12.
Just going to have to slice and eat the kiwi - I wouldn't be too confident about making jam.Goal for 09: Get fit and foxy. target weight 11st. 5/80.Get out of dead end job and work for career I always wanted.0 -
Fridge thermometers are not very reliable/acccurate and it sounds as if your vegetables are much too cold. Try turning up the thermostat a little bitthen a bit more. Just check that, for example, spread seems to be cold enough! You could also try putting the thermometer in a glass of water in the fridge. For some reason that is supposed to give a more accurate reading, I don't know why.0
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Good morning. Can anyone help with pastry? I'm really enjoying making quiches in this summery weather :rolleyes: However, I'm having real trouble with my pastry cases. I make pastry with SR flour, butter and lard. I then rest it for an hour in the fridge before rolling out and lining a flan case. It then goes in the oven at about gas 6.
This is when the trouble starts. The pastry shrinks and can flop over, leaving a very shallow space for the filling.
Can anyone help
Many thanks, Penny. x:rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:0 -
dellybelly wrote: »I have some nectarines and kiwi fruit that I'd need to use up in the next couple of days.
Does anyone have any ideas.? I don't have to use both in the same dish.
(I did try a search but nothing came up!)
Hi
how about trying this for the Kiwi Fruit (though TBH I just eat it. Doesn't often get a chance to be made into anything in our house. Mmm)Gold Kiwifruit Cupcakes
Ingredients:
125g unsalted butter
3/4 cup sugar
2 eggs
2 cups of flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3-4 gold kiwifruit, peeled and chopped
Zest and juice of 1 lemon
3 tablespoons sour cream
1/2 teaspoon pure vanilla extract
1 cup of milk
Cream butter and sugar; beat in eggs one at a time. Mix in sifted flour, baking powder and soda, then the kiwifruit, lemon juice and zest, sour cream, vanilla, and finally the milk. (I think I’ve included enough milk but if the mix seems a little too dry add in some more.) Pile spoonfuls to the top of muffin/cupcake tins, and bake in a hot oven for 20 minutes, or until centre comes out clean when poked with a skewer.
Serve dusted with icing sugar and a dollop of whipped cream.
It specifies Gold Kiwi fruit - but I just use the ordinary ones and they're good. More than good - mmmmm"You can't get a cup of tea big enough or a book long enough to suit me." - C.S. Lewis0 -
Pork sausages. Date of the 31st of May. Today's the 1st. Smell alright - but should I bin them?0
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Pork sausages. Date of the 31st of May. Today's the 1st. Smell alright - but should I bin them?
Pork is an iffy one, I'd always go with my nose and mouth, if you do use them it's of course at your own risk, be prepared to make something else if they taste funny.
Kiwis and nectarines, just done a massive fruit salad myself. Nice as a cheese cake or flan topping too.
Pastry I always part bake first usually helps. Stops SBS too (aka Soggy Bottom Syndrome) Good idea when part baking is to fill with baking beans or similar to keep it weighted down.
I use this oneTo bake 'blind' heat oven to 190°C, 375°F, Gas Mark 5. Line a flan ring (traditionally fluted for a sweet filling, plain for savoury) with rolled-out pastry. Lightly !!!!! the base with a fork. Place a circle of greaseproof paper over the pastry, then a layer of rice or baking beans. Bake for 15 minutes if the case is for immediate use with a hot filling. When making a flan for a cold filling, bake for 15 minutes, remove beans and bake for a further 5-10 minutes.One day I might be more organised...........
GC: £200
Slinkies target 2018 - another 70lb off (half way to what the NHS says) so far 25lb0 -
Pork is an iffy one, I'd always go with my nose and mouth, if you do use them it's of course at your own risk, be prepared to make something else if they taste funny.
Hmm, so you think I wouldn't figure out whether they were probably okay or not until after I'd gone through the effort of cooking them? I think I'll bin them and do something else then.Thanks!
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Sometimes they can smell ok but taste yak, basically with anything that has to be cooked can't taste test first which can be problem. Many shops give a early use by so they never have things coming back, but not all. Porks one of the things I tend to stick to more rigid, same with chicken.One day I might be more organised...........
GC: £200
Slinkies target 2018 - another 70lb off (half way to what the NHS says) so far 25lb0 -
Penelope_Penguin wrote: »Good morning. Can anyone help with pastry? I'm really enjoying making quiches in this summery weather :rolleyes: However, I'm having real trouble with my pastry cases. I make pastry with SR flour, butter and lard. I then rest it for an hour in the fridge before rolling out and lining a flan case. It then goes in the oven at about gas 6.
This is when the trouble starts. The pastry shrinks and can flop over, leaving a very shallow space for the filling.
Can anyone help
Many thanks, Penny. x
Be very careful that you roll out the pastry very lightly and when you are transferring it to the tin support it by half rolling it over the rolling pin so it doesn't stretch. Ease it into the tin so not to stretch also. For the first half of the cooking time cover the pastry with some greaseproof paper pressing it against the pastry sides but don't press too hard as you don't want it to stick. Remove the paper halfway through by which time the sides should have started cooking so won't flop. I also prefer a tin that has a 'lip' as its easier to keep the sides where you want them. Vertical sided tins are always a problem.Mortgage and Debt free but need to increase savings pot. :think:0 -
Good afternoon :hello:
I have bought a rather large chicken this week and I think I may get 4 meals out of it. I have got today, tomorrow and the next day sorted but I dont want to keep the chicken in the fridge for any longer than that so I was wondering about freezing it ??? I have a jar of chicken supreme ( sorry not very old style I know :rolleyes: ) so I was wondering if I can put the cooked chicken in the supreme sauce and freeze it for later on in the week can anybody advise if this will be alright - many thanks - OOPS :cool: Official DFW Nerd Club Member #37 Debt free Feb 07 :cool:0
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