Quick questions on ANYTHING (see first post for Freezing, Reheating, Slow Cooker, +)

Tired_Mummy

BungleGirl wrote: »

I have two questions if that is okay:-

1) Has anyone used the Tesco Value dried milk and/or skimmed UHT? I would be using them both for HM yoghurt and also the dried milk in the breadmaker too. I'm using the tesco standard versions at the moment and wondered if there was much difference using the value ones.

2) I bought the wrong yeast a couple of weeks ago - I got the one that is for hand baking rather than the bread maker. Is there any way I can use it in the bread maker? At the moment the only use I have for it is in HM ginger beer.

Sophie

I've always used Tesco value dried milk in my BM and I've never had a problem, the bread is still yummy ! Don't know about Yoghurt though, I've never tried making it.

Tm x

shopaholictiedtheknot

Churchmouse wrote: »

I've had a butternut squash that i bought to make soup some few days ago. I know I could google for a recipe, but I had intended to search the recipe threads for a recommended one:rolleyes: Can anyone give me a link to their tried and tested recipe, as I've never made it before? Thanks in advance:D

Hi

I don't have a link but I use this one:

Butternut Squash
1-2 sweet potatoes (depending on size)
1 large onion
Veg or Chicken Stock
Grated Nutmeg (to taste)
Salt and Pepper (to taste)
Cream/creme Fraiche (optional) approx 1/4 pint

1 Butternut squash - bake whole in hot oven for approx 45 mins, skin and remove seeds then chop up (will be quite squishy!)
1 - 2 sweet potatoes - same process but requires slightly less baking time

While these are baking, chop one large onion and fry gently in oil/butter until transparent, add chicken or veg stock (approx 2 pints), grated nutmeg and salt and pepper, cook gently untill onion is very soft.

When squash and potato are done, add to the mixture and remove from heat, stir in creme fraiche/cream and blend in a food processor untill smooth (or mash with potato masher works too!) - it is lovely, freezes well too.

HTH

rumblytum

Hi Bunglegirl

I use UHT milk to make yogurt and it makes a lovely creamy yogurt, and doesn't need to be heated and cooled first like pasteurised milk.

HTH

rumbly x

Savvy_Sue

gemmaj wrote: »

My question is, could I replace the wine with anything else? I don't drink it, and don't really want to buy a bottle just for this! All I could think of was milk, but I'm not sure if wine is a "vital ingrediant" for this?

I'd try unsweetened grape juice, but maybe someone else will have better suggestions. Although having said that, you can get SMALL bottles of wine, eg 750cl, and then you could slosh the rest into a casserole or similar?

A thought: probably not many of this lot have bothered to try this, but could you freeze the rest of the wine as ice cubes for next time you make this? I don't know if you can freeze alcohol ...

belfastgirl23

gemmaj wrote: »

Recipe help required!!

I have a **thing** for Chocolate lately and found this recipe:

Rosemary Chocolate Pots:
225g sugar, 500ml dry white wine, juice of 1 lemon, 1 litre double cream, 2 tsp dried rosemary, 300g dark extra bitter chocolate, grated

Basically - simmer then refrigerate (can provide full instructions if anyone wants!)

My question is, could I replace the wine with anything else? I don't drink it, and don't really want to buy a bottle just for this! All I could think of was milk, but I'm not sure if wine is a "vital ingrediant" for this?

Thanks!

This sounds yummy

I'd be surprised if anything substituted for the wine since I'm guessing this is the kind of thing that involves a chemical reaction of some sort to get it to set? I'd bet there are a lot of chocolate mousse recipes out there that you could use instead though. This one on women's hour sounded fab http://www.bbc.co.uk/radio4/womanshour/food/recipe68.shtml and I think you could cut out the cognac etc ok in it.

Savvy_Sue

belfastgirl23 wrote: »

I'd be surprised if anything substituted for the wine since I'm guessing this is the kind of thing that involves a chemical reaction of some sort to get it to set?

I wasn't sure to what extent it would set, but I don't associate wine with setting things. It might just give it a bit of an edge, IYSWIM.

I honestly don't know - where are all the chemists when you need them? :rotfl:

gemmaj, we need you to try it and see what happens with grape juice, I'm sure it will be edible even if not quite right! :rotfl:

Just had a thought, maybe there's a reaction between the cream and the wine, but I can only think of it curdling it a bit? Like the lemon juice surely would ...

inkie

I have picked up a copy of the latest free Tesco mag, and contained within are 3 vouchers for money off specific items - obviously for use in their store as it says Tesco on them. Would I be able to use these vouchers if I didn't buy the product?
TIA INkie

inkie

Anyone please??

rumblytum

Hi Inkie,

It may depend on the store. In my Tesco store, I can't use a voucher if I haven't bought the product - I think it's the computer that rejects it, but I have heard of others being able to do this.

Try it and see?

HTH

rumbly x

vanoonoo

Good afternoon old stylers - its ages since I have been here so I hope you dont mind me crashing in!

I am doing a chilli in my slo cooker (gifted to me by aussie and aussielle!)

A w*rk colleague gave me the hugest marrow in the world last week and I was thinking of putting a few chunks in with the chilli - do you think it would take long to cook in the slo cooker or am I better off saving it and stuffing with leftover chilli perhaps?

I havent cooked marrow for ages and dont really know waht to do with it!

any ideas gratefully received!

thanks in advance

Noo