Susanwusan

Somebody gave me a goose egg today - how best to use it, and do they taste the same as chicken eggs?

I was in a hurry anddecided to put the peppers in whole, previously I'd prepped them and cooked them sans seeds etc, then removed skin when cooled. I'll try next time to do it like that again and see what difference it makes, they were good nice red peppers - from Waitrose! I think leaving them whole might have been the problem.

roasted red peppers, water, cooked potato for a bit of thickening, I really wanted a nice flavour of peppers and good red colour, so not too much water or potato.

I was surprised how bitter my roasted red pepper soup was. It had roasted red peppers, not particularly charred, with most skin and most seeds removed. I'd made it before successfully. What could be used if it happens again to reduce the bitterness?

Would using the dough blade keep the sultanas intact or chop them up less?

Hi. I want to use the Magimix food processor recipe for hot cross buns. The mixer doesn't work and I don't want to knead by hand in this instance. The recipe says to use the main blade, not the dough blade. The main blade is the big one you'd use for chopping and blending. My concern is that the sultanas will end up pureed in the dough - could it by a typing error? https://www.magimix.co.uk/recipes/hot-cross-buns

I just remembered something. Tamarind. If you soak the pods, it will give you a tangy and definitely refreshing drink. Many sweeten it, I never did.

I've made horchata, Spanish style, using tiger nuts/chufa nuts on the weak side, will make it less so next time, but is acceptable if you want something watery and refreshing, plus a bit of other flavouring if required. Talking of rosewater, there's also an orange flower water and kevra water.

A strip of lemon zest (no pith) left in the water will flavour it.

I don't think the brussels sprout flavoured tea from Sainsburys was all that popular. Prob why they came up with brussels sprout and pigs in blanket flavoured tea this year.

Would a German-style pre-dough be any good for making a pizza?

Here it is. I used the recipe I had but added more flour when I saw how soft the dough was. Not sure why it turned out speckled though.

The recipe would normally have golden syrup in it, which would make it a bit different to a sugar cookie. I've followed another recipe before and pig became a blob on baking. Talking of sugar cookies, is there one that can be cut out but not chilled before rolling out?

Hi, I've lost a recipe for a parkin pig recipe that doesn't spread. Have any of you got one? It needs to make a fair amount as I've got a large parkin pig cutter.

I added baking powder and they turned out well.