Quick Questions on ANYTHING part 2. Please read first post for links to other threads

greenpixey

I'm pretty skint til Tuesday and doing a store cupboard challenge. I found red lentils and Sage & Onion stuffing lurking in a corner and I'm sure I bought it to do vegi burgers after a recipe that I found here. Now I searched and looked everywhere, I gone through the complete cooking collection but I cant find it...
Does anyone know how to make veggi burgers using the two ingredients named above? I got a vague memory of using equal amounts but that's all I remember.

princess_leia_3

greenpixey wrote: »

I'm pretty skint til Tuesday and doing a store cupboard challenge. I found red lentils and Sage & Onion stuffing lurking in a corner and I'm sure I bought it to do vegi burgers after a recipe that I found here. Now I searched and looked everywhere, I gone through the complete cooking collection but I cant find it...
Does anyone know how to make veggi burgers using the two ingredients named above? I got a vague memory of using equal amounts but that's all I remember.

I think its on this thread, will have a proper read later as it looks like a good thread to read at the moment! BUt someone mentions them on the first page
http://forums.moneysavingexpert.com/showthread.html?t=1129333&highlight=vegi+burgers

greenpixey

Thank you, :kisses3: that's the one. I would never have thought of searchin in that thread

BeenieCat

I'm making a corned beef & potato pie tonight with shortcrust pastry - which i haven't done since i was at school!

I just wondered - when i put the pastry base in the pie dish, is it best to cook it before putting the filling and lid on?

Gigervamp

BeenieCat wrote: »

I'm making a corned beef & potato pie tonight with shortcrust pastry - which i haven't done since i was at school!

I just wondered - when i put the pastry base in the pie dish, is it best to cook it before putting the filling and lid on?

Not with pie. It is sometimes done that way if you're making quiche, but there's no need to do it with a pie.

squeaky

BeenieCat wrote: »

I'm making a corned beef & potato pie tonight with shortcrust pastry - which i haven't done since i was at school!

I just wondered - when i put the pastry base in the pie dish, is it best to cook it before putting the filling and lid on?

I agree with the poster above. I've also found that using a tin dish rather than a pottery or glassware one works better because it allows the heat in a bit more quickly so the bottom pastry cooks better. (I think that's why most quiche things need pre baking, 'cos all the quiche dishes I've ever owned were pyrex. I stand to be corrected though )

blahn

Sian_the_Green wrote: »

I just used my tefal frying pan and they were lovely.
I love cinnamon so would totally go with that and the nutmeg, though I always just mess with ingrdients anyway

Finally got around to making the welsh cakes today. I made them in the £4 frying pan we got from Asda, using cinammon and nutmeg. They're great. Thank you!

However, while scrounging around for the flour, I knocked a jar of mincemeat off the shelf. Low shelf so it didn't crack or anything but I looked at it afterwards and the safety seal has been broken I guess as the top of the jar can be pressed. The jar itself hasn't literally been opened though. I only have it as I wanted ot make mince pies at Christmas which is quite a long way away for an (open?) jar. Will it be okay like it is; or, if not, is there anything I can do to stop it going off?

sandy2_2

Could you take the mincemeat out and freeze it

blahn

That's a good idea, thanks. But I was looking at the jar and it doesn't have any of those usual 'hey, once open, eat within 3 days' or etc. on it. It's rum and raisin mincemeat, so I was wondering if the rum would preserve it maybe? Otherwise I'll just freeze it I guess.

sturll

I bought a Minced Beef and Onion Pie from the farm shop but it doesn't have re heating instructions on.

Help please my vegetables are almost done :beer: