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By Omar

want a decent baking sheet
Sunday 11 May 23:58

Can anyone suggest a decent baking sheet? One that does not warp?

anyone tried the mermaid baking sheets?

http://www.headcook.co.uk/mermaid-hard-anodised-baking-sheet-355cm-285cm-p-1441.html

By 18kari: no appetite (2 Replies)
Sunday 11 May 19:31
hiya i have been at work all day today and shattered i never want to see a sandwich ever again actually, when i got home my dinner was ready but only ate 2 jersey royals rest went in bin could anyone suggest what i could have? no appetite at all thanks

By Fairy100: Fairy Cakes (2 Replies)
Sunday 11 May 13:56
My children have just asked to make fairy cakes. I have found recipies but ... we don't have any scales to measure everything out! Any ideas of amounts using cup measurements for example?? All advice is appreciated .... thank-you!

By nanny ogg: rose coco beans (2 Replies)
Sunday 11 May 11:47
my lovely oh went shopping for me yesterday, on my list was haricot beans, he bought rose coco beans, can I use these to make ' Boston Baked Beans' ??
xxx

By deej: 10" madeira cake (12 Replies)
Saturday 10 May 21:59
Hi, I am trying make a 10" round madeira cake but not sure how to scale up the ingredients-most recipes I can find are for 7" round only. Does anyone have a really nice trusty recipe?

By Zubradevine: Icing a cake (1 Reply)
Saturday 10 May 20:46
How easy is it going to be to use ready rolled icing on a chocolate cake with frosting in the middle? Will it work? And will it be easier to use ready rolled icing on a round cake or a square one? Thanks in advance Zubra

By Uk girl: Millionaires shortbread (8 Replies)
Saturday 10 May 18:21
Hi all.
I know I have asked this before and the answer is somewhere on this site, but I am too lazy to click thru all the pages to get to my original question!!
I would like a recipe for Millionaires short bread please. Last time I made this everyone overhere loved it and I have agreed to make it for everyone at work. But I have lost the recipe I had got before from here!
Thanks from a lazy Debbie x

By iliketobake

Recipe For Custard Slice? (3 Replies)
Saturday 10 May 15:29

Hi people,

I am looking for a good traditional recipe to make a custard slice. I cannot seem to find one.

They are my favourite cakes and also i like them with the custard inbetween the pastry and icing on top.

anyone know or got a recipe for custard slices?

Thank you,
Mat

By G

BBQ Sweetcorn (6 Replies)
Saturday 10 May 15:12

Does anyone know the best way to do this ?
I'm having a BBQ this afternoon (along with most of the population it seems!) and I'm not sure what is entails.

thanks :)

By Broomstick: Chicken (15 Replies)
Saturday 10 May 10:27
Staying in Suffolk last week, hosts produced an absolutely scrummy chicken dish. It was baked, uncovered (I think - certainly finished off uncovered) in a baking tin and was garlicky, lemony, thymey (garlic cloves whole and unpeeled) white winey - (chicken was in joints) and delicious! Unfortunately they've cleared off abroad for several weeks so I can 't ask them for the recipe. I remember them saying it was a Waitrose recipe but I've looked on the W/rose website and can't find it. The lemon was in halves. Anyone come across it? I realise it would be easy to make up, but the combination of flavours was excellent, and I'd love the recipe. Thanks in advance to anyone who can throw light! xxx

By iliketobake

Hovis Granary? (20 Replies)
Saturday 10 May 09:43

Hi Everyone,

I bought a 1KG bag of Hovis Granary Bread Flour and Hovis Fast action yeast, it has the recipe on side of packet to make a 2LB Hovis Granary loaf.

I have one or two questions thou that i would like to ask.

First of all here is the Ingredients:
500g/1lb 2oz Hovis Granary Bread Flour
25g/1oz butter
1 1/4 tsp Salt
1 1/2 tsp Hovis Fast Action Yeast
275ml/9floz Warm Water
2 tsp Sugar to give added flavour and thicker crust (optional)

Now to make it says:
1. In a large bowl, mix together the flour, (optional sugar) and salt, rub in the butter and then stir in the yeast.

Q1) I dont like to taste sugar in my bread but how much should i put in but not enough to taste?. Reason why i want to put in sugar and not leave it out is because it will feed the yeast. Also some say use a wooden spoon but some rub in butter. Would i be better rubbing in with fingertips and lifting the flour out of the bowl to incorporate air, but before i do that use a rounded blade knife to mix ingredients then use fingertips (bit like making shortcrust pastry method)?

2. Stir in the water and mix into a soft dough by hand.
Q2) It says stir in the water should i use my finger-tips or a round bladed knife to cut into the mix before using my finger-tips or a wooden spoon be better?

3. Knead for 5 minutes in an electric mixer fitted with a dough hook, or turn out onto a floured surface and knead well for 10 minutes by hand.

Instruction three i have no problems with.

4. Shape the dough and place in a greased 2lb tin or on a baking tray. Cover with a clean, damp tea towel (this stops the dough drying out), and leave in a warm place until doubled in size (1 1/2-2 hours).

Q3) Now this bit i was rather shocked at. After kneading dough it says as you can see from above put in 2lb loaf tin and leave etc. Now would i be better off putting in a bowl to double in size and lightly oil some cling film and put on top? then when doubled in size knock it back for about 10 minutes then put in a loft tin and leave it prove until it start to swell? Reason why, i thought knocking back would have been essential after leaving it to rise. but it says put in 2lb tin and once rised just cook it without knocking back and proving it.

5. Uncover and bake in an oven pre-heat to 230'c (450'F, gas mark 8 for 30 - 35 minutes. The baked loaf should sound hollow when tapped underneath.

No problems with this bit

6. Take the loaf out of the tin and cool on a rack.

Sorry for asking so much but it will be my first time of making bread and want to get it as perfect as i can.

thanks for any help and advice. Will be appreciated.

Mat

By broad: making muffins (3 Replies)
Saturday 10 May 00:37
Why is it better to use a metal spoon than wooden spoon for mixing muffins?Its for my daughters Home Economics homework

By Marg: Pasta (2 Replies)
Friday 09 May 21:06
I had the most fantastic tasting meal which was spaghetti with king prawn, chilli and tomatoe. Does anyone have a recipe that they think comes anywhere near this?
I know this sounds a simple dish but it was not swimming in sauce.

By nanny ogg: ladies only.................... (21 Replies)
Friday 09 May 18:59
.....not a food topic, sorry.
I have a problem, I am well endowed in the balcony area
( 40 e ) and in this hot weather this area gets very sore.
anyone else with this problem? and what do you use to soothe.
xxxxxxx

By Russ: Chicken Basque (1 Reply)
Friday 09 May 17:48
I have quite a few friends coming round for a casual supper so I thought I'd have a few one pots to put tin the freezer. has anyone ever frozen Delia's Chiken Basque (the original one)? it's a great dish.

By squeeeke: mascarpone (1 Reply)
Friday 09 May 13:47
i just came into a large quantity of mascarpone. Can i freeze it? HELP!

By TheGreatGatsby27

chocolate beer cake (5 Replies)
Friday 09 May 13:00

Hi All!

Hope you can help. I'm planning on making this cake but was wondering if you could use dark strong ale instead of stout? Also what's with the flour on to baking parchment and not a bowl? Is there a specific reason for the mixing to be done in this way or could you just as easily do it in a bowl?

Any help or suggestions would be great!

gats

By skinnysue

Casserole dishes for a hob (4 Replies)
Friday 09 May 09:32

Can anyone help - cannot find any _ I have a hob - but cannot find any casserole dishes to use on it - have one at present I can use in the microwav, oven and on the hob but have broken the others over the years

Thanks you if you can help

By Biggles: FAO Francisca
Friday 09 May 08:56
Hi, I use Francine flour too: 500g multi cereal and 250g plain bread flour. I add only 1 sachet of Francine yeast. I tried 2 as Francine suggest but can't see any benefit. I use the method in my profile for granary but have changed the cooking to 15 mins at 240 C, 15 mins at 210 C and then reduce the heat to 180/190 C for 10 to 12 mins. This is working well for me. The bread was too soft and sort of damp before I changed the cooking temps and times. I found a couple of end bits the other day that must have been in the bag for many days (oops) and they had not gone mouldy. The loaf freezes well too. Biggs

By iliketobake

Saucepans? (3 Replies)
Thursday 08 May 23:26

Hi people,

I am looking to buy a new saucepan set and wanted some advice.

I have been thinking of the Ready Steady Cook Saucepan set found here:
http://www.argos.co.uk/static/Product/partNumber/8610959/Trail/C%24cip%3D1500010851.Kitchen%2Band%2Blaundry%3EC%24cip%3D1500010940.Cookware%3EC%24cip%3D1500010942.Saucepans.htm

Do anyone know if these are good saucepans?

I am looking to spend Â£60 max and not sure what would be the best for my budget. would i be better off going for aluminium, stainless stell etc?

I have Ceramic Hob and want something that will last a few years and non stick etc.

Thanks for any advice given.

Mat

By cant stop cooking: mushrooms in the stroganoff (2 Replies)
Thursday 08 May 15:24
making delia's simple beef stroganoff from her complete cookery book on sat for a rather large dinner party. not sure if i am missing something but is there a quantity stated for the mushrooms? dont have the book to hand so cant double check im afraid.........

By tilly: maple syrup substitute (3 Replies)
Thursday 08 May 14:25
am doing Nigella's chicken in buttermilk and have realised i've no maple syrup its too hot to go the shop so could i use honey or golden syrup with a squeeze of lemon/lime ?

By Chocoholic1: Cupcakes (2 Replies)
Thursday 08 May 13:08
Hi, on one of the hotest days of the year so far, I have been building up a sweat making 150 cupcakes for a wedding on Saturday. (Did not have any room to freeze them before hand!) I will be using fondant icing circles to cover them and was wondering whether to use a sugar syrup to stick them to the cakes? Also, would it be better to ice them now and store them (if so, what is the best way to store them? Thanks.

By Jo Hill, Editor: what exactly is bread improver and why use it? (20 Replies)
Thursday 08 May 07:46
Please don't say 'it improves bread'. I am loving my breadmaker but don't use bread improver. Just wondering what difference it would make - presumably it's some kind of preservative, in which case not sure I want to add something unnatural. Thanks for any help! Jo x

By iliketobake

How to tell if mixture have curdled? (3 Replies)
Wednesday 07 May 23:55

Hi everyone,

I dont think this has happened to me yet as my cakes etc come out light as i like them.

But something i dont know.

Even thou you can tell if your mixture has curdled is it will be heavier than normal when baked as the air has escaped but how can i tell when mixing the eggs for example to my mixture?

I know that when beating each egg is to add a little flower to stop it curdle but how can i tell by just looking at the mixture itself?

Thank you,
Mat

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