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Morning all, long time no post for me :angel: I'm looking for help with a butterless sponge cake if any bakers here have one. Have tried one from Youtube but it flopped the minute I took it out of the oven. I'm well able to make queen cakes with butter, flour and eggs but would love to master...

Hoping to start my stew tomorrow (thurs) and then finish it off of Saturday all in the slow cooker. Will do all the normal things, dredge meat in seasoned flour, brown on pan, then add tomatoe puree, some anchovy puree, dab of worchestire, stock, bay leave etc. My question is if I cook it for...

Evening all, Have friends coming over for roast dinner on Sunday so hoping to get prep done early in day. When roasting potatoes I normally par boil for 10 mins, let sit in steam for 5/10 min, do the banging round in the pot to roughen the edges then into oven in oil/meat juices for 45/60...

Happy Sunday everybody :smile: Have a half leg of lamb slow cooking in the oven for the last 3 hours, not planning on taking it out for another hour but was just wandering what the internal temp should be when its done. I know if I was going for a normal faster roast it would be 170f for...

Going to attempt my first Christmas pudding :smile: Ingredients are as follows 200 g currants 200 g raisins 200 g sultanas 150 mls sweet sherry 175 g butter 175 g brown sugar 4 eggs 150 g self raising flour 100 g breadcrumbs 20 g blanched almonds juice 1 orange rind 1/2 orange rind 1/2 lemon...

Have put a rub on them and have left them overnight in fridge to marinate. Whats the best way to cook them? I'm hoping to put them in the oven. Do I need to cover them? Can I cook all 20 at same time on 2 different shelves or am I better off doing them in batches? Do I need to extend...

Made a lovely red pepper soup tonight and am just wondering how long its safe to leave it in the fridge? Its just the basic recipe, roasted red peppers, onions, celery, carrots, tin tomatoes plus stock. Would it be good for 5 days or just 3? Many thanks, T :chef:

In the back of my mind I can hear somebody telling me never to make a white sauce with Fat Free Milk, is this true or is it literally all in my mind? Trying to cut down on calories so would like to keep the milk as close to fat free as possible, but since it's only going to be a 1/2 pint of...

Bought a chicken a couple of days ago and then promtly forgot about it :rolleyes:. Its best before date is tomorrow. Is it too late to freeze it now? If I cook it tonight it definately won't be eaten till Sunday, is it safe to re heat it and have it as a normal Sunday dinner or better to eat...

Don't know if this is the right forum or not! trying to come up with a low fat hummus, thinking of trying to leave out the tahiini (could be sacrilidge :rolleyes:). Here's my thoughts: Chic peas, roasted garlic, onions, cumin, olive oil, juice half lemon, salt and pepper. Any further...

When i fry my mushrooms they seem to retain an awful lot of water and turn out ukkie! Normally fry up onions first then add in the mushrooms. What can i do to have less fluid?:chef:

Doing a white sauce for Tagliatelle, receipe calls to heat creme friache in a bowel over the cooking tagliatelle, melting cheese into it, then adding the egg just bofore adding the tagliatelle. Would it be ok to heat the yogurt instead or would it just curdle?

Bought sirloin steak last sat afternoon put it in the fridge and then completely forgot about it (busy busy busy). Would it still be ok to use tomorrow, 5 days later? :wacko:

Cooked my stew on the hob for 2 hours last night (normally simmer for 4 hours). Plan on putting it into the oven now. Would there be an advantage (for tenderdising the meat) in cooking it for a further two hours in the oven or will I just reheat it for the normal 1/2 hour or so till hot, as is...

Bought a house keepers cut off the bone on offer in the local supermarket as opposed to my normal butcher and theres a nesh around it :blink:! My first question is do I take it off before cooking the beef or leave in on. On the instructions it says to be sure to remove the soak pad that it...

So this is how I burnt my turkey!!!! (sorry little long winded)! Fresh parsley (real) butter under skin. Stuffed with potatoe stuffing in neck. Streaky rashers laid over turkey skin and then whole birdie covered with tin foil. Weighed in at 16lbs incl stuffing so into oven for 20 mins per...

Greetings everybody, If I want to cook 2 chickens in the same oven at the same time do I add both weights together and work out times for the combined weight?:rolleyes:

Have been talked into helping with a bbq for 30+ next week (in the rain in Ireland :ermm:). Plan is to keep it simple, burgers and chicken. My question is could I boil the chicken breasts the night before, marinate them when cooled for the night in the fridge and then heat them up on the bbq...

Think i have read someplace in this forum about a combination of spices that somebody uses to flavour food instead of salt, but for the life of me can't find it again, has anybody else come across this thread or am i dreaming??:ermm:

Brussells Pate with a use by date of 31 May? Safe to eat or not? It's a supermakets own brand. (have already eaten two crackers with some on and it tastes fine!:chef:) Help!!!!

Storey so far: used this thread http://www.discusscooking.com/forums/f21/chinese-oven-ribs-43824.html and marinated ribs last night. Have done this before and cooked for 2 hours and they were yummy. Today had the whole day at home so decided to clean off excess marinade and stick into oven at...

Everytime I try to thicken a sauce with cornflour i always end up with white bits floating in my sauce :sad::sad:. i blend a little with water and then add to sauce and loan behold there are the white bits everytime!!! HELP!!!:rolleyes:

Have just put a beef cianti casserole into a very moderate oven, Gas 3 (325F/170C). Am hoping to put the potatoes into it in a while to cook, any ideas/suggestions of how long they should go in for. Planning on leaveing the casserole in for 4/4.5 hours. :chef:

Have been having a read through some of the posts re cooking spare ribs and have seen the debate wether to par boil or not. One of the staple meals in Ireland is boiled ribs with cabbage (on to bacon and cabbage), but have seen post here saying to never ever boil. My question is that i have...

Got my high heel cough in the step of a stairs of a cloths shop this evening, fell down 4/5 steps, picked myself up and ran out in embarressment, am now sitting on the couch with foot up in lots of pain!!!!!!!!!! Think i did more damage running out!!! Will just have to have a Remy Martin and...