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

Olliebeak

Think you may find that the SmartPrice ones are a little tougher than you are used to. I find that they are fine for putting in the slow cooker though .

Justamum

natzini wrote: »

Chick peas-if I blended them, can I freeze them? I want to portion them up to use to bulk up mince.

They should freeze fine.

squeaky

In_Search_Of_Me wrote: »

an someone tell me how to add recipes to the recipe thread? I have a few that may be of use but unsure how/whre to actually add them to the index! Sorry - sure I'm being dull!

Hi,

You can't actually add your recipes into an index because that would mean you editing another person's post (which isn't allowed).

What you can do though, is post onto a thread that is then indexed by one of our members so that eventually it will show up there.

The Complete Cooking Collection

The Complete Slow Cooker Collection

Both of these have links at the top to the threads where you are welcome to add your posts.

sandy2_2

can you freeze creme fraiche, and how about quark or cream cheese eg Philly type

In my bit of Spain we don't often get to see these products, so I'm hoping they are freezerble

Wee_Bargain_Hunter

How many days will mash potato keep in a very cold fridge?

Also how long will peeled potatoes keep in a bowl of cold water? Thanks

Pink.

Hi wee bargain hunter,

I don't know how long they would keep for but I have used mashed potatoes that have been kept in the fridge for two days to make potato bread and peeled potatoes that have been kept in the the fridge for three days. They were fine although I did change the water each day.

Pink

oops_a_daisy

Hi there - its BBQ time and I have decided to make my own burgers as I dont like the shop ones. So I am looking for advice on HM beefburgers. I am thinking that I will need to bind them with a bit of beaten up egg and add some breadcrumbs. I was just going to add a bit of salt and pepper for seasoning and some onion of course. It that it? do I need to add anything else? Also I dont have a press so I was going to make them a few hours before I need to cook them and refrigerate them so that hopefully they wont fall to pieces on the BBQ and tips gratefully accepted - thanks

gt568

oops_a_daisy wrote: »

Hi there - its BBQ time and I have decided to make my own burgers as I dont like the shop ones. So I am looking for advice on HM beefburgers. I am thinking that I will need to bind them with a bit of beaten up egg and add some breadcrumbs. I was just going to add a bit of salt and pepper for seasoning and some onion of course. It that it? do I need to add anything else? Also I dont have a press so I was going to make them a few hours before I need to cook them and refrigerate them so that hopefully they wont fall to pieces on the BBQ and tips gratefully accepted - thanks

I was in a similar quandry...se this thread...

http://forums.moneysavingexpert.com/showthread.html?t=91629

oops_a_daisy

Cheers gt I looked for a thread but couldnt find it :rolleyes: right well I have lean mince which seems a no no but will make them ahead of time and will try to cook one first and if it falls apart will have to put them on foil I think. I will also add soy sauce instead of salt to season. Brill thread and I have bookmarked the jamie oliver link - looks lovely.

oops_a_daisy

just popped back on to let you know my burgers were an absolute hit :j ok so they were cooked on a tray on top of the BBQ but everybody commented on how lovely they were and how much better than shop bought ones they were I used lean mince as that was what I bought with a blitzed onion, a beaten egg, some ground pepper and some lea and perrins ( improvised as my soy sauce was out of date ) added salt while they were cooking. Thanks for the link - it really helped