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

belfastgirl23

I got an online delivery from Tesco last night. They had substituted spicy mozzarella and cheddar cheese (grated) for my normal mozzarella - 3 bags worth! there wasn't a note about this so I phoned and got a refund done but I'm determined not to waste the spicy stuff. Anyone got any ideas for how to use it bearing in mind I'm at best a mildly-spicy kinda gal and I'm trying to watch the cals Also veggie

newlywed

belfastgirl23 wrote:

I got an online delivery from Tesco last night. They had substituted spicy mozzarella and cheddar cheese (grated) for my normal mozzarella - 3 bags worth! there wasn't a note about this so I phoned and got a refund done but I'm determined not to waste the spicy stuff. Anyone got any ideas for how to use it bearing in mind I'm at best a mildly-spicy kinda gal and I'm trying to watch the cals Also veggie

How about using some as a pizza topping?

MJMum

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Penelope_Penguin

bizzylizzy wrote:

OH and I have decided to go on a low fat diet (for weight and health reasons) but want to keep it OS. I have searched for "low fat" but couldn't find any recipes or ideas. Can anyone point me in the direction of any please?

Try the Complete Menu Plan Collection. There's a post there with lost of low-fat and slimming threads.

HTH, Penny. x

Penelope_Penguin

Hi, bizzylizzy, found this thread, too - cheap low fat meals.

Lots of other threads in there, too.

HTH, Penny. x

belfastgirl23

MJMum wrote:

Snap. Or mix with crushed crisps for a topping for fish (if you eat it) or lentil pasta bake? Mix with mashed potato / use over broccoli or cauliflower? Sorry, can't think more laterally than that.

Do really like the mashed potato and brocolli idea - maybe i have a carb craving Think I might try tonight.

tazzababe

I only ever make pastry at Christmas for my mince pies, and that is usually pate sucre. The thing is I hate that homemade pastry taste, fine for mince pies covered in cream, but I really want to make a Steak & Ale pie. I know I can use ready made pasrty, but that kinda defeats the object of MS, I have most of the ingedients in.

So, my question, Is there a way of making home-made pastry taste like shop-bought? (I mean like the pastry you get on a pie from Waterfields etc)

Penelope_Penguin

Hi, Tazzababe! Not quite sure what it is you want (and I've never heard of Waterfields). If I were making a steak pie, I'd be using suet crust (which I believe needs to be made and used immediately, otherwise it doesn't rise). I made one this week, and it was lovely.

If that's what you'd like, I can give you a recipe. If not, let us know what sort of pastry you do want, and I'm sure someone will help.

Penny. x

woofwoofwoof

Hello everyone, wonder if you can help. I'm going to make some small apple crumbles tomorrow and want to know about freezing them. Obviously I cook the apple first and then put the crumble mixture on top BUT do I freeze the apple crumble at this stage or do I cook it to make the top brown and then freeze it?

comping_cat

woofwoofwoof wrote:

Hello everyone, wonder if you can help. I'm going to make some small apple crumbles tomorrow and want to know about freezing them. Obviously I cook the apple first and then put the crumble mixture on top BUT do I freeze the apple crumble at this stage or do I cook it to make the top brown and then freeze it?

I normally freeze uncooked topping, but i think you could do either way.