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

Penelope_Penguin

Justamum wrote: »

Can anybody tell me where I'm going wrong making apple sponge? I put the apple in the baking dish, pour on the sponge, shove in the oven, take it out after about half an hour when the top is lovely and golden and set, cut into it and the sponge in the middle is still uncooked! With some custard on it's hidden, but how do I get it to cook properly. Is 160C the wrong temperature?

160C (gas 3) sounds a bit low - I cook mine at gas 5. However, from what you describe, it sounds as though your oven is too hot

If I have a cake where the top is browning, but the inside is still uncooked, I place a metal sheet above the cake, which cools that area allowing the inside to cook more.

HTH, Penny. x

Penelope_Penguin

Savvy_Sue wrote: »

Here's a question, what DO they do with the rest of the turkey ...

After all the talk before Christmas about how to cook a turkey crown, I predicited a lot of questions after Christmas about how to cook the turkey legs and mince that were sure to come along :rotfl: :rotfl: Makes you wonder where the legs have been for the last 2 or 3 weeks :eek: :eek: :eek:

Penny. x

rumblytum

Hi everyone :beer:

I've used a breadmaker for years, and hardly ever buy shop bread anymore.

I fully expect the bread to collapse when it is warm and soft, but I have a problem with my sandwiches collapsing. After a day, the bread is firm and can be cut easily. I'm not a great cutter, so the slices are thick sliced. It toasts without a problem. I don't have particularly 'wet' sandwiches - I don't have marg, then I have a scraping of chutney or houmous for moisture, then cheese or tuna or chicken, and some salad - maybe lettuce, tom, cuc etc. They can be really quite dry, so I'd prefer to put more moisture in them with the thick slices, but by the time I get to lunchtime (I make them in the morning) the bread breaks up into pieces and the sandwich collapses.

Does anyone have any tips about the dough mixture that might help prevent this?

TIA

rumbly x

trying-very-trying

loopy_lou wrote: »

hi everyone. this threads is great. does anyone know a curry recipe with sultanas in it? or would that be currants or raisins. i used to have this for school dinners and i have been hankering after it for about a year. have googled and searched my recipes with no joy. i also used to make a nice curryish thing with bananas, i lived in germany atr the time and it used to go down a storm but i have no idea now what i used to do!!!thanks in anticipation

I just vary my usual curry, by adding apples, banana, sultanas, coconut, pineapple or even apricots(although they didn't meet with a great response). I don't add all of these things into the one curry, though, I just add whatever to give the curry a bit of a difference.

loopy_lou_6

thanks sandy2 and your bombay potatoes look well worth trying. and thanks trying very trying.I think i also used to put pineapple in it. Im just going to have a bit of an experiment and see how it goes will let you know!

belfastgirl23

this is a bit of a duh! question but thought I'd give it a try just in case anyone has any thoughts. For a while I was buying Tesco's stonebaked bread (sort of baguette shaped but made more from ciabatta dough). V expensive it was too. This is the Duh bit - do you think it's just ordinary ciabatta dough cooked on pizza stones (thus stone baked) or is there something more to it? It's hard to see how putting it on a stone would give it that nice crispy outside....

anyone any thoughts?

Skint_Catt

Can anyone give me a receipe for a pasta bake please?

Thanks

trying-very-trying

"Tuna Pasta Bake (main course) This can also be made with bacon if tuna not liked.

The following quantity made enough for 3-4 adult portions and a couple of kids portions.

1/2 onion, softened.
Add tin chopped tomatoes, pinch of mixed herbs.
Cook down and then blitz to make into puree.
Added a couple of dessert spoons of cream cheese (philly type)
Let it melt in then add tuna (I added one large tin)
Add sweetcorn
Warm through and add to cooked pasta.
Sprinkle with cheese and grill.

Can also add a crushed bag of plain crisps for a crunchy topping. Bit of salad on the side or bread and you should fill them all up for very little."
I just cut and pasted this recipe from ticklemouse.

Skint_Catt

Thanks TVT - but what could I do if I couldn't 'blitz'? I don't have anything to blitz with!

Catt x

Skint_Catt

Oh - and can I freeze half a block of butter? I need to buy some to make garlic butter but I'll never use it all up quick enough!