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majjak wrote: »
I usually do 1/2 milk and 1/2 water moniker. I've never measured my ingredients in yorkshire (grandma taught me how) so I'm afraid I can't be very precise with ml .
You'll know if you've put too much water in it because you won't be able to get it out of the oven :eek: :rotfl: it'll be a monster (yes, I'm speaking from experience ).
hoobydoobydoo wrote: »
(as a relative newcomer, can I ask what ETA means, other than estimated time of arrival?)
wssla00 wrote: »
Oh.... was going to say... mine were spread much thinner than that. I used the back of a spoon to literally just even coat it everywhere. They seem to dry quicker like that.
ChocClare wrote: »
Hippeechiq fruit leathers are a scrummy snack! You can buy fruit winders, which are nice but very expensive. Basically, as wssla00 states, you mix fruit puree and sugar/honey/syrup, spread out very thin (about 1/8-1/4 inch) on a tray and allow to dry out. Then you cut them into strips and roll up. They are about the consistency of wine gums when you're done, but obviously rather healthier...
Hippeechiq wrote: »
Well, well, well......you live and learn as they say. Never heard of such a thing - maybe I've led a sheltered life! lol Thanks for explaining
loulou0327 wrote: »
For the sauces i usually use tinned tomatoes though as i have a glut to put it mildly of fresh tomatoes (I'm provided with, thank you mum and dad, with around a carrier bag full a week at the moment) does anyone have recipes that i can use as a guide for a basic pizza/ pasta sauce?
Also any suggestions with apples apart from the obvious apple sauce, pies, crumbles as of the end of next week i should have enough of those to fill a very large chest freezer so i'll have to be creative.
Thank you in advance and sorry for the long post. I'm sure i'll bore you all rigid over the next few weeks with questions and asking for suggestions for bizarre cupboard ingredients.
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