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

oliveoyl

keep_trying wrote: »

Hi all, not sure if I am doing this right as i am new here, but here is my question. Can I sprout haricot beans?
Thank you.

Yes you can... and many others, see here for lots of info.

oliveoyl

ClaireLR wrote: »

I've just bought a bag of dried yellow split peas and red lentils to cook with. Do I need to soak them before cooking and if so for how long?

I always soak any beans/peas/pulses overnight, but I don't think it's must for the small red lentils.

oliveoyl

queen_of_string wrote: »

Hi I just bought 8 packs of whoopsied vine tomatoes from MrT, completely forgetting I have to go on holiday in 2 days. Does anyone have a nice sauce recipe?

Do you mean to freeze?

What sort of sauce... a ketchup (see here) or pasta sauce base type thing?

I think I'd cook them down with garlic and chilli, put portions in the freezer, then add veg, cheese, pasta, etc. or use as pizza base as and when required.

Annie021063

I bought some garlic and herb dip but it hasn't all got used. Can I freeze it?
Thanks

oliveoyl

I freeze that sort of thing (sour cream dips, hommous etc)... sometimes it can seperate when you defrost it, but just stir it back up again.

Edit: Or lob it in with mashed spud... that's what I tend to do.

Olliebeak

oliveoyl wrote: »

....Edit: Or lob it in with mashed spud... that's what I tend to do.

Drat and double drat! Last night, my OH treated us to an Indian Takeaway (HIS money not the housekeeping!:D) and they put in two little pots of Raita as a 'freebie' for dipping our samosas. Those didn't get used but I didn't think it would keep and threw the contents down the sink. We're having Roast Pork for tonight's evening meal and I just know that the Raita would have gone lovely in the mash instead of the margarine/butter that OH hates me putting in.

Obviously I didn't have my 'money-saving' head on last night!

Thanks for the reminder, oliveoyl - it will make me think twice in future!

BigMummaF

OK...Dumb-Bot signing in once more:p

I'm getting very confused:o easily done I'm afraid to say, but can you good folks please help me out?

What is the difference between Tzakziki, Hoummus & Salsa....& what would be the traditional way to eat such things? Y'know, is one better with hot spicy dishes whilst another more for salad type things.....

And can you recommend simple recipes for said items please?

My family are s-l-o-w-l-y becoming Children of The Power of Flower & I'm hoping to nurture their growth into full-blown gardens:rotfl:

Savvy_Sue

Google is your friend ... although it doesn't help when there are different ways to spell these things in English!

Tzatziki is made of yogurt and cucumber. So if I served hot and spicy things, this would cool them down. (I don't.)

Houmous is made of chickpeas. Can have 'hot' things added to it - peppers, garlic etc.

Salsa is a spicy tomato thing.

I'd say they all turn up as dips, although houmous is quite firm, but S and T are also used as dressings on salad. At work I live on houmous spread on ryvita for work - quick'n'easy!

DS3 loves houmous. The other two don't touch it ...

BigMummaF

Thanks for that Savvy:o And thamk you too for the Google hint....forget I can use that for almost anything:p Just put it down to training for senior moments...cuz I don't look good as a blonde:D

cat64

I'm going to make a pie tomorrow (yum:p). Havent used my pie dishes for ages, and had to root around for them - now I've found a metal pie dish with holes cut out all over it?? Cant remember if it came with a bottom and you use the two together or whether you are supposed to place it on a baking tray or something - does anyone know please? Has anyone got one similar