the takeaway secret

MrsE_2

MrsE wrote: »

Do you know what, just remembered my spinner that broke after a couple of uses was oxo & my garlic press was too - I emailed them about the garlic press - I had forgotten about the spinner:mad: - they asked for the date I bought it & the receipt, I answered I didn't have these & they haven't responded:mad::mad::mad:

Shame I have two peelers that I love & the masher. I'm a real fan - but I'm wondering should I be?
ETA I got the can opener too.

E again TA I got the julienne peeler, the citrus peeler & the giant pizza wheel.

Apart from the above I got the fresh herb slicer & the mango slicer.
They can answer my blooming complaint, I've bought loads of their products.

missjennipenni

Spare ribsOnion BahjiVeg pakoraspiced onionschicken BBQ kebabchicken pakorasGarlic bread


Tried out a few of the recipes for my dad, Dh & the kids - there was nothing left!!! Think it went down well

JulieGeorgiana

Has anyone made the kebab using something other then lamb??? I'm allergic to lamb

Do you think beef or pork would work???

I suppose pork would be better as a substitute!!

JulieGeorgiana

missjennipenni wrote: »

Tried out a few of the recipes for my dad, Dh & the kids - there was nothing left!!! Think it went down well

OMG I am HUNGRY now and I just finished my dinner!!!!

missjennipenni

JulieGeorgiana wrote: »

Has anyone made the kebab using something other then lamb??? I'm allergic to lamb

Do you think beef or pork would work???

I suppose pork would be better as a substitute!!

There's a recipe in the book for chicken donner

MrsE_2

missjennipenni wrote: »

Spare ribsOnion BahjiVeg pakoraspiced onionschicken BBQ kebabchicken pakorasGarlic bread


Tried out a few of the recipes for my dad, Dh & the kids - there was nothing left!!! Think it went down well

Dinner round yours:D

sb44

MrsE wrote: »

I used the superlean lamb from Waitrose (slimming world), it was a tad on the dry side.

That is why I use the cheaper versions that are fattier which keeps the meat moist.

Any fat in the meat will run out anyway and to be honest, the one that I cooked last night didn't have a great deal of fat left in the tray, and what bit there was burned off in the oven.

JulieGeorgiana

missjennipenni wrote: »

There's a recipe in the book for chicken donner

Yes i've tried it... was VERY yummy! I made way too little!! I am planning on making it again soon!

Just all these pictures of kebabs look LOVELY! And Doner kebabs and chicken kebabs are two very different foods!!! I just want to eat them!!! I would LOVE it... unfortunatly an hour later I would be VERY VERY poorly

sb44

missjennipenni wrote: »

Spare ribsOnion BahjiVeg pakoraspiced onionschicken BBQ kebabchicken pakorasGarlic bread


Tried out a few of the recipes for my dad, Dh & the kids - there was nothing left!!! Think it went down well

Mmmmmmmmmmmmmmmmmm!

Wow!

What is your address again? I think a few of us want to come around to sample this lot next time you try them.

nykied

I've bought the things to make the sausage and egg muffins today (and bacon for mine - I don't like s&e ones).

Does anybody know, is it best to make the sausage bits first, then freeze, then defrost, then cook?

Or is it better to make them, cook them, freeze them then defrost and warm up?

Only there's a lot of pork mince for one person. Or should I freeze the pork mince in patty-sized portions and then make them when I need them?