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

Wonder_Girl

morganlefay wrote: »

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.

Here you go

http://www.bbc.co.uk/food/recipes/database/lemoncurdtart_67268.shtml

Penelope_Penguin

morganlefay wrote: »

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.

I add the lemon curd to raw pastry shells and bake in one go

Penny. x

sunflower76

Penelope_Penguin wrote: »

I add the lemon curd to raw pastry shells and bake in one go

Penny. x

And I bake the pastry for a few minutes then add the lemon curd and put them back in the oven. So, either way should be fine!

Sian_the_Green

A lady from work has asked me for the best chocolate cake recipe ever. I can make a nice normal victoria sponge mix and have a really good icing recipe (cream, butter and dark chocolate... mmm...) anyone got anything I can do to make it REALLY good, forget the calories

Lazymoo

I have masses of potatoes left over this week for some reason, so was going to make a huge potato boulangere and portion it up, does anyone know if it freezes ok?

lisa xx

Penelope_Penguin

Sian_the_Green wrote: »

A lady from work has asked me for the best chocolate cake recipe ever. I can make a nice normal victoria sponge mix and have a really good icing recipe (cream, butter and dark chocolate... mmm...) anyone got anything I can do to make it REALLY good, forget the calories

Is this thread any good - the best chocolate cake recipe ever

Penny. x

billieboy_2

Sian_the_Green wrote: »

A lady from work has asked me for the best chocolate cake recipe ever. I can make a nice normal victoria sponge mix and have a really good icing recipe (cream, butter and dark chocolate... mmm...) anyone got anything I can do to make it REALLY good, forget the calories

How about this one? I've made it and it's great.

Sian_the_Green

Ooh, thank you, that's great Penelope Penguin

SunnyGirl

Lazymoo wrote: »

I have masses of potatoes left over this week for some reason, so was going to make a huge potato boulangere and portion it up, does anyone know if it freezes ok?

lisa xx

I don't see why not I've noticed on some of the meal planning threads that people freeze this. Someone will come along who knows more than me in a bit I'm sure :rotfl:

Savvy_Sue

Penelope_Penguin wrote: »

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

:rotfl: I'm sure you get more practice than I do. I know the theory but don't do it that often ... TBH I don't really ENJOY cooking, you spend hours slaving over something, and then it's gobbled up super quick with few compliments and all I'm left with is a mountain of washing up for them to do!

Penelope_Penguin wrote: »

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.

That would make a difference too.