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

zippychick

Skint_Catt wrote: »

I'm making a homemade pizza for tonight and I'm embarrassed to say I don't know if I should cook the mushrooms first? Also should I keep the base chilled or take it out of the fridge before topping? It's still in dough form (has been frozen) and is quite sticky/stretchy!

i sandwich the dough between clingfilm when rolling, keeps its shape better and is a quick "flop" away from throwing on the pizza stone/tray etc

Skint_Catt

Thanks - it was rolled and frozen vetween clingfilm but it's so sticky I could barely peel it off! I've covered a rectangular baking tray with it so hopefully it'll stay and cook ok!

zippychick

I read a chocolate chip cookie recipe on here in the last couple of days - can't remember which thread. Anyone any ideas? Someone posted after and said "oh i baked these , yum etc". They cooked for 8 minutes is all I remember - and come out soft but harden on standing....I hate it when i assume my brain will remember where things were

AH HA! FOund them you little minx . Cookies

hazzie123

Can I use strong bread flour as normal plain flour?

Penelope_Penguin

hazzie123 wrote: »

Can I use strong bread flour as normal plain flour?

Depends; what are you making

Penny. x

ecangel24

Good evening, just wondering if you could give me some advice...

I cooked spaghetti bolognase on Tuesday night, its now Friday night, but I'm hungry!!!!

Do you think it is ok for me to eat?!

Thank you

Savvy_Sue

Unless it's been sat in a pan on top of the stove, rather than in the fridge, it should be fine. Reheat thoroughly!

ecangel24

Thank you! It's been in the fridge so I'm going to risk it! Actually I don't think i mean risk it, Back home I wouldn't think twice I don't think. But now I'm abroad I'm scared of getting sick and having no one to look after me!

flutterbyuk25

I have a small punnet of cherry tomatoes which have been in the fridge for 2-3 weeks. They all look ok to eat, but don't have much of a taste to them. I usually buy them to eat like sweets as I love the taste but these were pretty much tasteless when I bought them so they have just sat there.

I need some inspiration for what to do with them.

I was thinking of roasting them, as I am do roast spuds later. But I don't like roasted tomatoes! However I wondered whether I could roast them, then puree in my blender to use in a pasta sauce? How long to roast them for? Should I put anything in with them - herbs etc?

Sorry for the rambling!

TIA

x

SunnyGirl

flutterbyuk25 wrote: »

I have a small punnet of cherry tomatoes which have been in the fridge for 2-3 weeks. They all look ok to eat, but don't have much of a taste to them. I usually buy them to eat like sweets as I love the taste but these were pretty much tasteless when I bought them so they have just sat there.

I need some inspiration for what to do with them.

I was thinking of roasting them, as I am do roast spuds later. But I don't like roasted tomatoes! However I wondered whether I could roast them, then puree in my blender to use in a pasta sauce? How long to roast them for? Should I put anything in with them - herbs etc?

Sorry for the rambling!

TIA

x

You can roast them with a drizzle of olive oil, some garlic & mixed herbs if you want. I usually bung them in the oven for about 20 mins or until they look sort of collapsed and squshy with a little bit of charring going on! It's very tasty and then can be blended into a pasta sauce.

I made a concoction similar to something that I'd watched on Nigel Slaters Simple Suppers on the BBC. I put some olive oil, a knob of butter and some garlic into a small frying pan. Then cut the cherry toms in half & placed them cut side down to sizzle. I turned them over & mushed them up slightly and cooked for a wee bit longer then mixed them with cooked spaghetti. They were absolutely delish :drool: and, as there wasn't anyone else in the house who wanted them I had the leftovers for lunch the following day HTH