Is it possible to freeze the venison, guinness port and pickled walnut casserole?
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I'm marzipanning my Christmas cakes all over and then going to royal ice them. Do you think I need to let the marzipan dry first? If so why?
Thanks for your help with the previous question btw, the cakes look like they've turned out great.
On this site the picture of the Creole Xmas cake ( which I am making for the first time ) is iced and presumably marzipaned . In her BBC Christams book she says it is too rich to be marzipaned and iced . I would dearly like to ice it like a traditional cake what do you think ? Thankyou
J W Hooper
The recipe venison braised in Blackfriars porter & port with pickled walnuts.
Could you tell me would this go well with celeriac mash.
Any tips for re-heating Delia's braised red cabbage with apple after it's been frozen. Microwave or oven?
Recipe: Home-made Christmas Mincemeat
I am going to try this one, but I am going to reduce the recipe to one third. Where it indicates three hours in the oven, I'm guessing this will need to be reduced or it might dry out. Does this seem correct, and if so, by how much would you recommend reducing the cook time?