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

Pink.

Hi Mel,

I think 19 hours might be a bit too long. Could you prepare all the ingredients tonight and keep them in the fridge ready to put them into the slow cooker in the morning? Or else start it this evening then switch it off when you go to bed and turn it on again in the morning?

Just so you'll be able to find it again, the slow cooker quick questions thread is herebut this thread is just as good for any quick questions.

Pink

Skint_Catt

How long does grated cheese keep for in the freezer?

Pink.

Hi Skint_Catt,

I try not to keep it longer than three months. It won't go off but can suffer from freezer burn which makes it look a bit funny but it's still fine for using in sauces etc.

Pink

Skint_Catt

Thanks pink-winged. I wont stock up too much then as I've already got some!

falady

Hi thee,

We got a loads of satsumas and parsnips in our xmas veg box which I still haven't used. they are beginning to look a bit manky and i want to use them up. Does anyone have any ideas ?

I had thought of a curried parsnip soup, but don't have a recipe. I'd be very grateful if someone could point me in the right direction.

I enjoy baking and am quite an experienced cook, so any ideas, sweet or savoury for the satsumas would be welcome.

Thank you for your help.

Ali

kayharcombe

falady wrote: »

Hi thee,

We got a loads of satsumas and parsnips in our xmas veg box which I still haven't used. they are beginning to look a bit manky and i want to use them up. Does anyone have any ideas ?

I had thought of a curried parsnip soup, but don't have a recipe. I'd be very grateful if someone could point me in the right direction.

For the parsnips, i fry an onion or 2 until soft, then add around 1lb diced parsnips, fry for a few minutes, add 1 tablespoon curry powder, and around 2 pints veg stock, cubes is ok, simmer until cooked and whizz in a food processor, maybe add a little cream just before serving.

for the satsumas, I have had great success with Nigellas clementine cake, try www.nigella.com, and do a recipe search and it is on there, cant see why it wouldnt work with satsumas too. I did add a capful of cointreau to finished cake to soak in, but was very moist anyway, it uses ground almonds instead of flour, so probably didnt need it

Kay

tryingtobegood

falady wrote: »

Hi thee,

We got a loads of satsumas and parsnips in our xmas veg box which I still haven't used. they are beginning to look a bit manky and i want to use them up. Does anyone have any ideas ?

I had thought of a curried parsnip soup, but don't have a recipe. I'd be very grateful if someone could point me in the right direction.

I enjoy baking and am quite an experienced cook, so any ideas, sweet or savoury for the satsumas would be welcome.

Thank you for your help.

Ali

There was a few parsnip soup recipes on the Sainsburys web page
http://www.sainsburys.co.uk/usercontrols/searchclickhandler.aspx?/cgi-bin/MsmGo.exe?grab_id=0&page_id=3229&query=parsnip

HTH

undercover_angel

Hi, I don't usually post in OS so I hope you don't mind me picking your brains.

I have 2 questions if I may...

1) I have baked some fairy cakes this morning for my New Years Eve "party" tomorrow night. When should I ice them and once iced where should I store them? (It will be butter icing)

2) I also have some chicken drumsticks for tomorrow night too. Could I cook these today and keep them in the fridge until needed?

Thank you, I just don't want to poison anybody!

Wonder_Girl

1. today or tomorrow, doesn't matter, in an airtight tub somewhere cool

2. yes

Have a nice party!

WG x

undercover_angel

Lovely, thank you wonder_girl.

I'm off to ice them once they're cool then..I love icing cakes!