What can I replace this with? Alternatives and substitutions.

Butterfly_Brain

I only ever use cream in my cheesecakes so yes it will be fine.

babyshoes

Should be ok I would think, but maybe sour it with a little lemon juice if you are worried!

Clutterfree

Hi.
I hope you don't mind me posting another question on your thread, but it IS creme fraiche related and I thought it would save me clogging up the board with another thread.


I want to make Hugh F-W's Lemon curd muffins today but his recipe needs plain yoghurt.
I don't have any of that but do have reduced fat Creme Fraiche.
Do you think this would work as a substitute please?
Thanks.

bramble1

Hello all,

Just about to embark on cooking my OH a curry for his dinner and realised we have no balsamic vinegar! Nearly every other type except that one! Is there anything i can use as an alternative?

ta very much!

ginvzt

I have never used any vinegar in the curry...

Linda32

No, me nether, sounds expensive to me.

sleepless_saver

I've never made it with vinegar either, but if you want a bit of sharpness, what about lemon juice added at the end of cooking?

meritaten

I see where you are coming from using balsamic vinegar - for my own homemade curry sauce I add a tablespoon of either soy sauce or malt vinegar (depends on whether I have run out of the soy sauce) and a teaspoon of sugar. taste and then decide whether the sauce needs more tartness or more sweetness - for tartness I usually add more vinegar and for sweetness I will use either sugar or MORE mango chutney (which goes in as part of the recipe anyway).

Penelope_Penguin

bramble1 wrote: »

Hello all,

Just about to embark on cooking my OH a curry for his dinner and realised we have no balsamic vinegar! Nearly every other type except that one! Is there anything i can use as an alternative?

ta very much!

You could try nam pla, or Worcs sauce

As this has fallen from the front page of OS, I'll add it to the existing thread.

hopefulfooluk

Hi all,

We are making some broth on christmas eve but it needs to be gluten free. Pearl barley is out - are there any alternatives? Will it be okay just with lentils and split peas?

Thoughts welcomed!

Cheers,

Chris