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

sandy2_2

I'd love a non alcoholic recipe too please as one of our guests has a problem with liquor. Tried googling but with no sucess

COOLTRIKERCHICK

i have just made a peach an apricot crumble...from the cheap tinned peaches in syrup...

any suggestions on what i can do with the syrup....? i normally let the kids drink it.... but just wondering if i could make anything with it first....


thanks....

Savvy_Sue

For a non-alcoholic punch, I'd try using a 'normal' mulled wine or punch recipe with grape juice ... But I have no idea how that would turn out, so I'd try it first ...

Of course the theory with mulled wine is that the alcohol boil off anyway, but I've never completely trusted that theory!

CRANKY40

[SIZE=-1]Here's one I found. I guess the orange rinds could be left out for the person with the orange problem.[/SIZE]
[SIZE=-1]~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~[/SIZE]
[SIZE=-1]Alcohol-free Mulled punch[/SIZE]
[SIZE=-1]Mulled wine is a tradition that has always excluded two important groups in the festivities... children and drivers. No more. Here's a fantastic recipe that you can tell will taste great just from looking at the recipe.[/SIZE]
[SIZE=-1]You need:[/SIZE]
[SIZE=-2]Warm cranberries make this a favourite[/SIZE]

• [SIZE=-1]
• A heavy based saucepan
• A carton of cranberry juice
• 2 oranges (rind only)
• A dozen cloves
• A mug of dried cranberries
• 1 tsp of Vanilla extract (not flavouring)
• 4 tbsp of clear honey
• 2 Cinnamon sticks
• Freshly ground nutmeg (optional) [/SIZE]

[SIZE=-1]Heat the cranberry juice on the hob or in a slow cooker. Stir in the honey and vanilla extract. Add the rind, cloves, cinnamon sticks and dried cranberries (and nutmeg if you're using it). Serve once warm. [/SIZE]

CRANKY40

COOLTRIKERCHICK wrote: »

i have just made a peach an apricot crumble...from the cheap tinned peaches in syrup...

any suggestions on what i can do with the syrup....? i normally let the kids drink it.... but just wondering if i could make anything with it first....


thanks....

I sometimes use the syrup or juice instead of cold water when I'm making jelly to make it more fruity. My nan used to use fruit syrup to soak trifle sponges when she was making a trifle (value/smartprice swiss roll works just as well), so it could be a start to another pudding? Value swiss roll, soaked in syrup, topped by a tin of custard and topped with some sprinkles (who needs cream anyway?).

COOLTRIKERCHICK

CRANKY40 wrote: »

I sometimes use the syrup or juice instead of cold water when I'm making jelly to make it more fruity. My nan used to use fruit syrup to soak trifle sponges when she was making a trifle (value/smartprice swiss roll works just as well), so it could be a start to another pudding? Value swiss roll, soaked in syrup, topped by a tin of custard and topped with some sprinkles (who needs cream anyway?).

thanks cranky40... great trifle idea.... will do one tomorrow......another cheap dish for the ctc household...

jobbingmusician

Cranky, your recipe sounds wonderful - thank you! :j

aimeelister

weezl74 wrote: »

Hi,

Have any of you tried making and freezing roast potatoes up ahead of a big event like Christmas? I'd be really interested if they work as well as 'Aunt Bessies', and how long you cooked them for, before and after freezing. Thanks in advance for any advice.

Weezl

I par boil my pots, bung em in the oven for about 20 mins, then take them out and cool and freeze them. Then i put them in the oven from frozen and cook em for about 40mins. I find they often taste nicer this way too,

HTH
Axxx

Penelope_Penguin

I've tried looking, but can't find an answer. I have more yogurt, from my yogurt maker, than I'm going to use atm. Can I freeze it? Once defrosted, will it be any use to start my next batch?

Penny. x

inkie

I've tried looking, but can't find an answer. I have more yogurt, from my yogurt maker, than I'm going to use atm. Can I freeze it? Once defrosted, will it be any use to start my next batch?

Penny. x

I saw a recipe in a slimming world magazine this week involving frozen yogurt to make a fruit terrine and so i am sure would freeze well.

Incidentally of you are after the recipe it was something like:

strawberries soaked for 1/2 hour in some balsamic vinegar
low fat natural yogurt
0% fat greek-style nat yogurt

blend all the ingredients together, and then place into a loaf tin lined with cling film and then place in freezer. Remove 20 mins prior to serving by tipping out onto a plate. Top with more fresh strawberries. For those on SW free on both choices.