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

Pink.

billieboy wrote: »

How far ahead can I make the bases for crostini? TIA;)

I usually make them on the morning of the day I'm planning to use them and once they're cooled I store them in a tin with a kitchen roll base until I need them. Keep a close eye on them though when you're cooking them....they burn very easily (speaking from experience here ) if you turn your back for a couple of minutes.

Pink

billieboy_2

Thanks. I was hoping someone was going to say 4-5 days before:o .

Pink.

billieboy wrote: »

Thanks. I was hoping someone was going to say 4-5 days before:o .

I don't know because I've never tried to keep them that long but I have a feeling 4-5 days might be stretching it a bit. Just a thought...if you want to make them that far in advance, they might freeze ok and be fine with a quick blast in a hot oven to freshen them up? Perhaps worth trying it with a couple to see.

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elantan

wonder if anyone can help me i have recently came in posession of a new home model 344 manufactured by the janome group sewing machine and i dont have a instruction manual i kinda know my way around it but am having problems with the tension can anyone suggest where i can find out this info ....cheers

trying-very-trying

I think if you visit the janome website, you can contact them and they will be happy to emqail you a copy of your user manual. hth.

billieboy_2

Pink-winged wrote: »

I don't know because I've never tried to keep them that long but I have a feeling 4-5 days might be stretching it a bit. Just a thought...if you want to make them that far in advance, they might freeze ok and be fine with a quick blast in a hot oven to freshen them up? Perhaps worth trying it with a couple to see.

Pink

I've just looked in Queen Delia's Christmas book and she reckons they (bruschetta, is that the same as crostini?) can be made up to two weeks in advance if kept in an airtight tin:eek: . I think I'll do them on the Sunday before Christmas Eve. I'm doing quite a few so will have to be done in a lot of batches.

blahn

Again wondering about the banana bread recipe (http://dapurnegeridongeng.blogspot.com/2008/10/banana-almond-and-sultana-bread-world.html), now that the bananas have ripened quite suitably. I just noticed that it says to mix in a food processor? I don't have one, and I've noticed other recipes always specifically say "no mixer required", so do I need to find another recipe? If so, I can just throw in the almonds and sultanas into any banana bread recipe, right...?

Thanks.

Edit: Also, does anyone know what I'm talking about when I mention a sort of DIY measuring cup? I remember reading about it on here but I can't refind it with the search.

Penelope_Penguin

The banana bread link doesn't work, so I can't comment directly. There's no reason for a food mixer for any recipe, really just mix by hand as usual.

blahn wrote: »

Also, does anyone know what I'm talking about when I mention a sort of DIY measuring cup? I remember reading about it on here but I can't refind it with the search.

Is this what you were after

Penny. x

findinghappiness

Hi guys

I made a lasagne on Weds (homemade tomato and cheese sauce). Its been in the fridge until now, will it still be ok to eat?? Had my tonsils out yesterday and don't have the energy to make anything!! Also, could I freeze leftovers as only me and dont wanna waste any!!

Thank you in advance

Wee_Bargain_Hunter

How long should I reheat a beef casserole for? I'm guessing the temperature should be about gas 4? Also can I add raw mushrooms or should I zap them 1st?
Thanks