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

zippychick

I am very ashamed to say I have never tasted bread sauce! It was never "part" of our christmas dinner. Neither is baby sausages.

Savvy_Sue

It's the only time I do make bread sauce (and I use a packet too )

I'm not that fond of it myself.

zippychick

Shame on you!:eek::rotfl: It sounds absolutely disgusting so I don't think I'm missing much!

Rossy2692

Sorry I did not know which forum to post this on I bought a bluetooth headset from Halfords on the 3rd November, its not working now, I do not have the outer packaging but I have the inner packaging and reciept, how do I stand for an exchange

Thanks in advance

MC_Emily_2

As long as you have the receipt, that's all that's needed. You are not expected to keep the packaging from everything you buy!

Rossy2692

Oh thanks for that!

taka

Does anyone know what sort of weight/amount of Marzipan I'm going to need to cover an 8 inch Xmas cake (including the sides)?

I'm making my 1st proper Xmas cake this year and have no idea! I'm too scared to try making my own almond paste as I think actually making the cake may be pushing my culinary boundaries a fair bit! :rolleyes:

Savvy_Sue

No idea, but St Delia says

If you wish to use ready-made almond icing (marzipan) you will need a 1½ lb (700 g) quantity to cover a 7 inch (18 cm) square cake.

Since it probably comes in multiples of ½ lb, buying the next size up should work. If there's any left over, cut it into small rounds and dip it in plain chocolate. Mmmmm.

BTW, I think you're right, I did once make it myself, and have never done it since.

canidothis

Is it me or is sliced packaged ham really expensive? I find myself having to buy it because everyone loves a ham sarnie, but I was wondering what all you folks do when it comes to buying meat for sandwiches - what cheaper alternatives are there?

SunnyGirl

A lot of people on here buy ham/gammon joints, cook them & slice for sandwiches. I've done it and frozen the sliced meat in portions so theres no waste and it works really well.

I always soak the gammon overnight in water (to remove excess salt) then simmer it in a pan for a couple of hours with peppercorns, an onion chopped into 4, a couple of carrots and a couple of sticks of celery. Let it go cold in the water then lift out and remove some of the fat from the top. Make diagonal cuts in the top of the remaining fat, cover with either mustard & brown sugar or marmalade and bake in a hot oven for about half an hour. It's delish as a roast dinner then use the remains for sandwiches HTH