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could someone please confirm what food needs to be placed on which shelf in the fridge. I have been told different things.

How long can we keep yeast dough in the fridge for? e.g. dough for pizza etc.

I would like to make tiny fried doughnuts. I would like to inject the jam into the middle after they are fried. Can I just use any syringe? where do i get them from?? plzzzzzzzz help:sad:

Taramosalata - Asparagus Quiche

I think so, Cake doughnut sounds right ..

the only recipes i can find are for glazed doughnuts, plus I need a TNT recipe.. plz thnx Cas

thanx that would b great ,,,, do i use the same amount of fat/butter to suet?

I need to find a recipe for jam roly poly pudding that doesn't contain suet, but tastes just as good ... thanx

thanx ... toasting sound like a good idea :huh:

I'm making deep fried bananas and pineapples ( fritters). The recipe needed shredded coconut, but I couldn't find fresh or freeze dried, so I got flaked coconut (dried) instead... 1. do I need to soak it before I use it ?

only if i can have five roses tea instead of rooibos .... its then a deal :cool::rolleyes:

I have made it loads and I got it perfect on the second try. It's not hard to make, yes, it takes up a bit of time, but hey it makes loads, you can freeze 'em and munch on em for weeks. I recon everyone should have a go at makin 'em and trying 'em :tongue::rolleyes:

urmaniac13 - it is orginally dutch Etymology Dutch, from koek, cake + sissen, to sizzle

oh an ethiopian night ... people don't bother choosing themes like that these days ... it sounds wonderful kenyan dounuts are to die for

Puff Pastry Tart with Cream & Fruit Recipe Puff Pastry Tart: Roll out the puff pastry to fit an 14 x 4 inch (35 x 10 cm) tart pan. Gently place the pastry into the bottom and up the sides of the tart pan. Prick the...

if anyone is interested in another south african sweet I've posted a recipe for koeksisters .... give it a look :) thanx oh and here is the picture for the milk tart .... sorry i 4got 2 put in on the recipe

this is a recipe for koeksisters, this is very similar to a doughnut..... but not :wacko: its strips of dough plaited together, then deep fried until golden brown, then dipped in ice cold syrup then cooled. its sooo yummy... but soooo bad for you. I hope you guys try it cos I like to spread...

this recipe is for a south african milk tart ... its amazing I hope you like it just as much as us south africans Ingredients Crust 125 g Margarine (Butter) 100 g Sugar 1 Egg (Beaten) 275 g (500 ml) Plain Flour 10 ml Baking Powder Mix 1 Litre Milk and 125 ml...

thanx a lot ... sometimes i just can't think of anything... right now im attempting to freeze my strawberries because they are not going to last till tuesday ... i wonder if strawberry and pineapple will taste nice together ...

mmmmm thats sounds gorgeous I came up with an idea which sounded ok to me; puff pastry rolled to about 14x4 inch glazed with egg and water, baked till golden. then mixing same amount of mascapone and cream together with a vanilla pod and a bit of sugar. piping that ontop of cool puff pastry...

I've recently moved for South Africa to the United Kingdom and I could not bring all my cooking equipment and recipes.. Every week my boyfriend's family gets together and has a dinner, I was asked to do a dessert. I'm great when it comes to winter puddings, but no so good when it comes to summer...

I recon if definately depends on the dish ... I agree the presentation looks so much better when you present your plates with style and with a touch of artistic influence, guests will always be impressed and it gives the cook a confidence boost. Some dishes I do like to slice on the table, so...

thnx everyone, to answer your questions - mostly I use double cream - the only time I put sweetners in, is when the cream is a topping and that has never changed the result Andy M - thanx for that, for some reason I didn't think that would work as well, because it would't get enough air...

I have always try to do things manually, instead of using gadgets. When I use an electric whisk I get perfect whipped cream everytime. When I use a balloon whisk I - - overwhip it - the cream at the bottom of the bowl thickens before the top does :wacko::wacko::wacko::wacko: I make sure...