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

Savvy_Sue

catkinq wrote: »

it will taste fine if you leave it lumpy - otherwise force through a seive (pour into a seive over a bowl and swqash the lumps through with the back of a big spoon).

Life is too short, IMO ... A bit of texture all adds to it!

sandy2_2

sandy2 wrote: »

Can anyone give me a link to a site where I can download some labels for my friend to use for her home made olive oil.
Would prefer something in black and white if poss
Later there will be jars of olives, orange and lemon preserves etc to label and store
Thanx

Bump!

How do you all label your home made jams, chutneys etc, Just sticky labels with a bit of fancy writing, bit of sellotape over writing, or something more decorative, ideas needed PLEASE

Skint_Catt

whatatwit wrote: »

Skint-catt, if you see any reduced french sticks in Asda/tesco, usually 5p or 10p, get those, cut slits in and butter with the garlic butter. You can cut each baguette to whatever size.
Wrap in foil and freeze.
I then bake from frozen wrapped in foil for a bit, then unwrapped to crisp up. The steam makes even the stalest baguette soft inside.;)

Excellent idea, many many thanks

loujsully

Hello!

Could somebody tell me at what point I would freeze a hm pizza? Do I make the dough, put the toppings on and freeze or make the dough, put the toppings on, bake and freeze? And can I then cook it from frozen or do I need to defrost it?

Also, can I just freeze the dough on its on?? Would I need to make it pizza shape before I froze it?

Thanks for all your help!!!

belfastgirl23

I freeze the dough in balls. Ideally I let defrost in the fridge overnight since the dough is a bit easier to work with but it can also be nuked in the micro then rolled out as normal. personally I can't figure out how you'd freeze an uncooked pizza since I make them with thinnish bases and have to actually add the ingredients once they're on the pizza stone since otherwise it's too bendy. And there's never any left over once it's cooked to freeze

You can also freeze the sauce really easily though..

Generali

You could 'blind bake' the pizza base and then freeze, like with a flan case. I've never tried it but I don't see why it wouldn't work.

Savvy_Sue

sandy2 wrote: »

Bump!

How do you all label your home made jams, chutneys etc, Just sticky labels with a bit of fancy writing, bit of sellotape over writing, or something more decorative, ideas needed PLEASE

I'm not a jam-maker, but I know Lakeland do labels which I would think would be quite good, knowing them. Not necessarily cheap, however. Here you are, down at the bottom of this page, although they also do plain freezeasy ones.

I picked up some cheap coloured plain ones in a local shop selling kitchenware - meant to distinguish what sort of food was in a freezer bag.

I would want to print my labels because my handwriting is pants, but I suppose there's a risk there of the ink running if you have to wipe the jar over?

aless02

I'm new to my breadmaker (bought it with Christmas vouchers!), but having issues with loaf sizes. We're just 2 people, so I don't need these massively heavy 2lb loaves that my maker has been turning out. I tried only using 500g of flour & the 500g setting, but loaves are still heavy. We're trying to eat healthily, so I want light-weight bread without sacrificing wholemeal. How much wholemeal bread flour do people usually put in to make a (small) 500g loaf?

Thanks!!!

Penelope_Penguin

sandy2 wrote: »

Bump!

How do you all label your home made jams, chutneys etc, Just sticky labels with a bit of fancy writing, bit of sellotape over writing, or something more decorative, ideas needed PLEASE

I make my own labels using clipart and fancy, coloured fonts for the writing. I print them off and stick them to the jar using PVA glue.

I'll see if I can post an example.

Penny. x

Penelope_Penguin

aless02 wrote: »

I'm new to my breadmaker (bought it with Christmas vouchers!), but having issues with loaf sizes. We're just 2 people, so I don't need these massively heavy 2lb loaves that my maker has been turning out. I tried only using 500g of flour & the 500g setting, but loaves are still heavy. We're trying to eat healthily, so I want light-weight bread without sacrificing wholemeal. How much wholemeal bread flour do people usually put in to make a (small) 500g loaf?

Thanks!!!

I use half white and half wholemaeal, granary, etc.

Penny. x