Is lemon roulade in book 3 Learn to Cook, best frozen with or without the filling?
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OK I'm not sure if this is the right place to ask but we have an electric hob & we need to replace it. It has to be electric. My question is are Induction hobs the way to go?
I have made the Apple and Almond Pudding twice now and both times the top has gone quite black very quickly even though I covered the dish with grease proof paper after noticing it change colour so quickly. I had it in the middle of the oven as I thought it would be too hot at the top. I have a fan assisted oven and on the second attempt dropped the temperature to 160 deg C but still it 'burned' Loved it apart from the black top and my grandchildren wont eat anything black! Any advice for this please as this is ideal for GF eating which I require.
why do USA cooking shows use baking powder and
baking soda also have seen the odd one that also used
Bicarb soda when making sponges
do you have any pressure cooker recipes ?
I'm having friends round for dinner tonight and was planning to make ahead the Haggis and tatties pie to heat when they arrive. I have bought Macsween haggis for M&S and my haggis says not to reheat once cooked so I am a little concerned if it safe to heat it and then it cool to reheat later? If I am making ahead am I supposed to skip the first step to heat the haggis?