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

gerturdeanna

Hiya, Whilst shopping today, I bought a big pack of hazelnuts that were yellow stickered!! But have no idea what to do with them!!!! Any ideas???

Sian_the_Green

gerturdeanna wrote: »

Hiya, Whilst shopping today, I bought a big pack of hazelnuts that were yellow stickered!! But have no idea what to do with them!!!! Any ideas???

They are amazing broken up and toasted/dry fried until they go a little brown and scattered on ice cream, meringue, brownies, buns etc

Pink.

Hi gertrudana,

I would go with sian's idea but there are more suggestions on this thread that may help:

Hazelnuts?

Pink

nimbo

hiya again,

i was wondering ther other day if i made a large fruit salad would i be able to freeze it in portions and rempove it from the freezer in an edible state...

OrkneyStar

Is it possible to freeze Brussels pate ?
Or does anyone have any recipes to use it up ?
thanks

nimbo wrote: »

hiya again,
i was wondering ther other day if i made a large fruit salad would i be able to freeze it in portions and rempove it from the freezer in an edible state...

You can buy frozen fruit salad, although the fruit can go mushy (and frozen fruits never taste the same when defrosted imho) when frozen so I am not sure tbh.

gerturdeanna wrote: »

Hiya, Whilst shopping today, I bought a big pack of hazelnuts that were yellow stickered!! But have no idea what to do with them!!!! Any ideas???

You could freeze them for a later date until you have some ideas.
I like them crushed on top of trifle, in cookies/cakes or just to nibble.

bargain-chic

two question, if i can
what is the difference between a muffin - as in a choc chip muffin and a small fairy cake?
and also
how do i make chocolate flavoured whipped cream?
can i just add chocolate powder into the whipped cream or is it something else!

valk_scot

LeLLe wrote: »

Hi ladies, and gents!

I have 2 questions,
1. I have an unopened pack of sausages in the fridge, Use By Date is 9/1. Will these be ok? They look ok but to be honest i'm a bit scared of opening them incase they smell :rotfl:
And 2. I made my first HM soup today (YAY) however it went a bit wrong as i was doing half quanities of the receipe which was going fine until i forgot and pout the whole lot of cream in instead of half :rolleyes: so was more like a sauce than soup! Anyway, should it be ok to put in the fridge and if so, how long will it last for in there? I am planning on using it up tomorrow with some chicken (curried apple 'sauce' and chicken, should be interesting).
TIA

Put the sausages straight in the bin. Sausagemeat is one of these products that can go seriously off very quickly. Not worth the risk.

Any foods you intend keeping should be cooled as quickly as possible outside the fridge then stored in a covered container in the fridge. A cream based soup shoud be fine for 24 hours if you do this. BUT.....cream soups and sauces can be a bit iffy for keeping in a different way. Thing is you have to bring second day soup etc back to a good rolling boil for a few minutes and this can cause cream to curdle. If you're doing this sort of thing the best idea is to add the cream to that portion just before eating, after you've taken the soup/sauce off the heat. Curdled sauce or soup isn't dangerous though, just a bit odd looking. It won't affect the flavour much either. But you MUST do the boil bit otherwise you risk food poisoning. And yes, you should keep it in the fridge.

Savvy_Sue

bargain-chic wrote: »

what is the difference between a muffin - as in a choc chip muffin and a small fairy cake?

I think it would be in the ingredients. The only recipe I've ever used for muffins had oil rather than marge in it. I'll await better cooks to correct me however ...

bargain-chic wrote: »

how do i make chocolate flavoured whipped cream?
can i just add chocolate powder into the whipped cream or is it something else!

No idea, but I think you would need to dissolve the chocolate powder in a teensy bit of hot water first or you'd just get a powdery sprinkling, IYSWIM. Again, I'll await those who have done this ...

morganlefay

really stupid question: sorry about this, but I have been given a lovely jar of lemon curd, which we never have as too fattening. I want to put some of it in jam tarts (which we also never have) do I put it in the raw pastry 'shells' and bake it all together or do I bake the pastry tarts and then put the curd in after ? Sorry - I can do lots of things, but hardly ever bake pastry-related things.

Penelope_Penguin

Savvy_Sue wrote: »

I think it would be in the ingredients. The only recipe I've ever used for muffins had oil rather than marge in it. I'll await better cooks to correct me however ......

I'm not saying I'm a better cook, but my muffin recipe (a bit like this one) uses butter (or margarine)

The way I make cakes is to cream the butter and sugar, add egss, add flour. I make muffins by mixing the wet ingreadients and the dry ingreadients separately, and then mixing them together and quickly getting that into the oven.

HTH, Penny. x