Recent content by nina-gold

Can anyone tell me how long hard boiled eggs can be kept in the fridge? I often boil several at a time and refridgerate some but then end up throwing them away because I'm not sure how long they stay fresh once cooked. Many thanks Nina

Does anyone have an easy moussaka recipe they can share. I would like to know the best topping and does it have to include yogurt? Thanks for any advice you may have. Nina

Hi Auntdot, thanks for your answer it was great, it made me laugh!!! I just love your wit - I guess your right, as long as it tastes good what the heck does it matter what we call it. Nina

Hi everyone, I had, what I think was a balsamic salad dressing, at a restaurant over the weekend and it was absolutely delicious. Does anyone have a recipe to share? Many thanks Nina

Hi Tdejarnette, here in England, a nice way to cook butternut squash is to simmer it with garlic (like mashed potatoe) and then mash in some grated cheese. Yummy!! Not sure whether your squash is the same Nina

Thanks Bluecat and Barb L - just missed a bargain at the local supermarket. French butter with sea salt chrystals going for 25p (that's cheap here in England). Never mind though, at least I'll know for next time. Cheers Nina

Hi everyone, is there a difference between a stew and a casserole or are they the same? i.e. a mixture of meat and veg cooked on a low heat for a long time. Nina

Hi everyone, just wondered if anyone knows if you can successfully freeze butter and, if you can, for how long? Nina

Just thought I'd let you know I used Candocook and Kyles tips - I peeled beets and drizzled with olive oil and rosemary. Had them with other veg and chicken cooked in mushroom sauce. They were delicious and everyone enjoyed them, including my son whose a bit fussy. Will definitely be cooking...

Thank you all for your ideas - I see what you mean Candocook, I will try peeling them first and the zest, rosemary and garlic sounds great. Yummy Nina

Hi everyone, has anyone roasted fresh beetroots. Do I just drizzle with olive oil or is there a more delicious recipe to try. Nina

For a change from normal brown pickle, I love to have caramelized onion chutney with cheese etc but have never made my own and wondered if any of you could recommend a recipe. I prefer it to be sweet rather than sour and I want to make a whole batch so could you tell me how long I can keep it...

Thank you Thank you all very much for such a warm welcome and apologies to Auntdot for not replying quicker to your question about 'old blighty'. Clueless is correct, it does mean the United Kingdom and here's an explanation of its origin: 'Dear old Blighty'...

Thank you for your input - forgot to say that I double the ingredients for toad in the hole. I think it probably is a temperature problem. Will try again and make sure its very hot and that bangers are room temp. Cheers Nina

When a recipe calls for sourmilk/buttermilk what would happen if you used semi skimmed cows milk instead. Just wondered what differences sour/buttermilk produce compared with normal milk. Cheers Nina