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

BigMummaF

Hi Orkney..I saw a recipe years ago that used pear in the middle of a bakewell, sort of in place of the cherry IYSWIM And I've fancied having poached pears but never got around to that either Perhaps if you have some other fruit you could make a crumble or fruit cobbler?

My question is about dried pulses ah-gin Sorry, but I'm not confident that I will not poison us all....Can you soak varieties of pulses together, & then boil them up together? I've my new shiny pinto beans & thought I'd use them with the yellow split peas....

Kadeeae

Penelope_Penguin wrote: »

This may be a bit too late If you still want to make the cakes:

• an 8" round tin will make the same depth cake as a 7" square tin
• an 8" square tin will need an extra 1/3 of the ingredients to make the same depth cake as a 7" square tin

HTH, Penny. x

Thanks Penny - I had already made them, but will copy this down for future reference!

LydiaJ

I have a recipe to share that I think might be helpful to others on this board because it's good for using up leftover meat. However, I'm still quite new to this forum, and despite reading the welcome sticky, I'm still not sure where I should post my recipe. Please could someone advise me.
Thanks.

Pink.

Hi Lydia,

The best place to post recipes is the Recipe Collection Thread (recipe board)

Pink

Allegra

Does anyone know where I can buy these ? I need a minimum of 30, no shops I looked in seem to stock them, and when I looked online, once the P&P are taken into account, they would cost me about £6 - cheaper to buy mince pies or jam tarts from the shop and reuse the tins, lol.

So, if anyone knows of a place that stocks them at a more reasonable price, I would be very grateful....

Wonder_Girl

how about - http://cgi.ebay.co.uk/50-X-NEW-CATERING-ALUMINIUM-FOIL-CAKE-TART-BAKING-CASES_W0QQitemZ400013267949QQcmdZViewItemQQptZUK_Kitchen_Accessories?hash=item400013267949&_trksid=p3286.c0.m14&_trkparms=72%3A1301%7C66%3A2%7C65%3A12%7C39%3A1%7C240%3A1318

chardonnay_2

how do you get knots out of a chain? - help please

Bargain_Rzl

Any good recommendations for a Christmas fruitcake recipe that will be OK without maturing for months (i.e. I haven't got round to making it yet! ) but equally will be OK if I make it this weekend and don't plan to start eating it till Christmas Day?

Thanks

Savvy_Sue

chardonnay wrote: »

how do you get knots out of a chain? - help please

I'm presuming this is a fine silver or gold chain, rather than a bike or anchor chain.

From memory of playing with my granny's jewellery, slow and gentle wiggling is the way to go. Start at one end, hold it each side of the knot and jiggle it together. Hopefully it will loosen enough to undo that first knot. Work you way along. It takes time!

Savvy_Sue

Bargain_Rzl wrote: »

Any good recommendations for a Christmas fruitcake recipe that will be OK without maturing for months (i.e. I haven't got round to making it yet! ) but equally will be OK if I make it this weekend and don't plan to start eating it till Christmas Day?

Thanks

Two thoughts, one is that Delia's probably got one, and the other is that I would think any recipe where you soak the fruit in alcohol overnight would be good and rich from the start.

I think my mum's always came from Mrs Beeton. And was fine either early or late!