Recent content by blackcat

Yes, I did fry it first. I'm big on making curries and the spices have to be fried out first, so I applied the same principle to the chili. Good question though. Thanks.

Wow, just added the sugar, what a difference! Now it's got more of the taste I expected. Thank you both very much for your advice. I just knew I'd get help here.

It's been cooking for a little over 2 hours. A little sweetness sounds good, Alix, maybe that's the answer. By harsh, I mean almost like raw chili powder, sorry, can't explain it any better. It's not too hot, we like a bit of spice.

This is the recipe I've used, just reduced by half: * 1 tablespoon vegetable oil * 3 medium onions, chopped * 6 garlic cloves, chopped * Coarse salt and ground pepper * 1 can (6 ounces) tomato paste * 3 tablespoons chili powder * 2 tablespoons chopped canned chipotle...

Hi all, I've made chili for dinner but it seems a little 'harsh'. Not sure what it needs, so I've turned to you for advice.

Thank you for your reply. I remove them now after about 10 mins, just enough to let the pasty set. Do you think I could remove them earlier than that?

Hi all, I have been trying to make little fruit tarts, baking the pastry cases blind. My problem is that the outside cooks well, but when I remove the beans/liners to finish cooking the inside, the outside always gets too dark. I'm using a sweet paste and baking at 350F. Would it help to put...

That's a good thought, I must be honest, that didn't occur to me, but I'll pass that on to my friend. Thank you so much for your response.

Hi all, I have a friend who says her wholemeal loaves always sink in the middle. She uses half and half flour mix, so can anyone suggest a remedy, please. I wondered if it was oven temp. :ermm:

Thanks Alix, do you know, I had not even realized there was a sub-forum. I haven't yet explored the whole site, but now you have pointed me in the right direction, that's just what I will do.

I didn't add the coffee, as I'm not fond of it, but I did frost them (after sampling one of course) and I like them both ways. I'll probably do half and half each time I make them in the future. I'm wondering what they might be like if I leave out the nuts and add mint flavored chocolate chips...

Oooh! I never thought of that. However, it doesn't matter now, I have a great collection of recipes from new friends.

Hey guys, success! I made another batch this morning using msmofet's recipe and they are perfect. I'd like to thank everyone for their responses, and I intend to try all the recipes I've been given. You are all very generous in sharing these recipes, so I will build a collection from them...

Hi Scotch, your reply came in as I was answering the others. Interesting that you don't use baking powder. I know the temp was ok, and I used a metal cake pan, lined with parchment, 9x13 inch. Is that not right? I'm grateful for more recipes because I had my first brownie at a new friends...

Thank you both for you quick responses. msmofet, you're dead right, no baking powder, although it did rise about an inch. I am not that familiar with brownies being a Brit, but I'm not giving up on this. Thanks for your recipe, I'll certainly try it. Alix, you may also be right, although I...