Quick Questions on ANYTHING Old Style 3 (See first post for links to other threads)

Need2bthrifty

I have just started a batch of limoncello, but now that I have taken the rind off the lemons I suspect they wont last very long in the fridge without drying out/going off

I have used up 4 making a batch of lemon curd (run out of butter & eggs now) but I still have a few lemons left - do you think the juice from the remainder would freeze OK or will it lose some of it's flavour? - I thought I would save it to make a lemon sorbet for around Christmas/New Year time.

Thanks in anticipation

N2BT

Justamum

Need2bthrifty wrote: »

do you think the juice from the remainder would freeze OK or will it lose some of it's flavour?

It will be fine. I've frozen lemon juice in ice cube containers before now and it's been fine. I've even frozen whole lemons for making marmalade and they've also been fine - in fact I'd say I got more juice out of them after thawing.

Need2bthrifty

Justamum wrote: »

It will be fine. I've even frozen whole lemons for making marmalade and they've also been fine - in fact I'd say I got more juice out of them after thawing.

Wow....thanks Justamum...I think I may just try freezing them as they are - without the rind, Thank you :T

x__Indigo_x

Helppppp



M&s had 750g mixed veg (carrots broccoli and coliflour ) reduced to 10p
I'd like to make a soup can anyone give me a recipe
Do I need an onion?? I have garlic and stock cubes at home

Also I have left over roast chicken could I bung that in? X

Please reply quick!!! *hopes*

Eenymeeny

You've probably sorted it out now but I would fry a chopped onion, add a couple of pints of hot stock. (I use those veg stockpot things, cheap in HB) then drop in the mixed veg. Simmer for about 30 mins until veg is soft then liquidise. I always add garlic near the end of cooking as I think it gets a chemically flavour if overcooked. Salt and pepper to taste.
You could add some chicken (with chicken stock?) but I would use it for sandwiches to eat with the soup.
If you check out the soup recipe thread you'll find a lot more ideas.
PS. If you were just in a hurry to use up the veg in case they went off. I've popped them into the freezer in the bag, until I have more time.

Savvy_Sue

mrsmortenharket wrote: »

The sticky residue is Sellotape.

I am ignoring it for now! :rotfl:

good plan ... anyway, I'd say don't use a scouring pad or anything scratchy, or you may damage the finish on the UPVC, if there is still some sellotape there then scrape that off with a thumbnail. You may then find that a 'little and often' approach does the trick.

But if you are near a Lakeland, or want to do a mail order, then do try their sticky stuff remover because if it doesn't work they WILL refund you! I've linked to the spray, they also do wipes, and a gel kit.

tessie_bear

can i freeze a pot of double cream ?? thanks

Savvy_Sue

tessie_bear wrote: »

can i freeze a pot of double cream ?? thanks

yes, but ... what do you plan to do with it when you defrost it? It might curdle / separate.

tessie_bear

Savvy_Sue wrote: »

yes, but ... what do you plan to do with it when you defrost it? It might curdle / separate.

i was going to make potatoes baked in it....cant remeber the name...i have put the cream in the freezer to give it a go as it only cost 30p...thanks for your help

Savvy_Sue

tessie_bear wrote: »

i was going to make potatoes baked in it....cant remeber the name...i have put the cream in the freezer to give it a go as it only cost 30p...thanks for your help

dauphinoise? where you slice the potatoes and cook them in cream? That should be OK, but it might look a bit odd. Just stir very well ... IIRC it usually separates a bit with that anyway.