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

tryingtobegood

trying-very-trying wrote: »

I would think that malt vinegar would be fine. You'll only need about a wee spoonful won't you?

I added about 10ml of vinegar, gave it a good heat through and its........lovely!:T Had it for lunch and dinner:D

JoJoB

Can i have some advice on cooking aubergine slices for moussaka without using loads of oil please? I am trying to make a low-fat moussaka but the whole plan will go to pot unless I get this bit right! Don't mind frying in a little oil but they seem to soak up so much!

Thanks

Pink.

Hi JoJoB,

If you are trying to cut down on the oil, just use a pastry brush to brush a little oil onto the aubergine slices then pop them onto a baking tray and grill them, turning until they are soft.

Pink

JoJoB

Didn't think of grilling, thanks!

luce181

Hi
I have read about 8p curry sauces on a couple of threads. Could someone explain what they are and where can I get them?

TIA
Lucy

zippychick

luce181 wrote: »

Hi
I have read about 8p curry sauces on a couple of threads. Could someone explain what they are and where can I get them?

TIA
Lucy

this is the one I got from tesco. I think other Supermarkets do them too but I only really use Tesco



I bought one tin but not used yet. There is a good value product thread from memory/ Let me know if you want the link. HTH

zippychick

Hi , I am making a victoria sponge, with buttercream and jam filling. Would it be better to make buttercream tonight or tomo? Should i put it on the cake tonight? I asked in the fairy cakes thread but no one replied. Sorry to be a pain, its for best friend birthday and i dont want to mess it up. literally making it as we speak. TIA

Also i only have one cake tin round thing, so is it ok to cut it in half after cooled, rather than cooking one, then putting another in after? Argh i can see this going in the bin.

Savvy_Sue

zippychick wrote: »

Hi , I am making a victoria sponge, with buttercream and jam filling. Would it be better to make buttercream tonight or tomo? Should i put it on the cake tonight? I asked in the fairy cakes thread but no one replied. Sorry to be a pain, its for best friend birthday and i dont want to mess it up. literally making it as we speak. TIA

Also i only have one cake tin round thing, so is it ok to cut it in half after cooled, rather than cooking one, then putting another in after? Argh i can see this going in the bin.

Either tonight or tomorrow would be fine, it will be harder if you do it tonight, is all.

I wouldn't be able to cut it in half, because mine never rise enough for that, but that's a whole other thread!

How did it turn out? As I realise this is a bit late ...

zippychick

Thanks Savy sue. I realised far too much was riding on it, so made fool proof fairy cakes instead. One round with HM lemon curd, and one with jam in. Was going to maybe make a butter cream icing for top = just a little? But have no idea of quantity etc.

I made a madeira cake in the BM (it cant go wrong really and is lovely and moist), and have breadmaker set up to hit the timer button in the morning. Making my first 1.5 loaf and a bit nervous as ill be out of the house when its on for the first 2 hours. Never left the BM on when im not home before

BAking powder definitely makes a difference in the fairy cakes - sure helps them rise. must get proper cake tins and try a viccy sponge. *insert drool smiley*

thanks anyway for your kind help.

blahn

zippychick wrote: »

Also i only have one cake tin round thing, so is it ok to cut it in half after cooled, rather than cooking one, then putting another in after? Argh i can see this going in the bin.

I know this is too late but I do this after advice from here and it works fine for me.

I eat an apple every day and I've always been wondering what I could do with the apple cores. Apparently I can freeze them then make my own pectin? That would be handy because I want to make jam in the summer and am too cheap to buy the pectin sugar. Is it okay if they go brown if I'm just using them for that - is the brown just an appearance thing? Also, I have three plums which no one wants to eat. Can I just freeze these, too? I read they have high pectin as well. I don't know what else to do with them.

Also, another thing I've always wondered is whether you can make things like crumbles without an oven dish, er, thing. Can you just throw it in a cake tin?

Thanks.