Susanwusan

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.

Hi, I used to make falafel ages ago, using beans. I've decided to try and make some again but using chickpeas. I can't remember if I ever put a bit of flour or baking powder or bicarb in the mix - should I? I've ground up the chickpeas already with parsley and coriander leaves, onion and cumin and coriander powder with salt and pepper, and garlic, and it's in the fridge overnight to come together a bit, although I don't recall doing this years ago. What would be best to do, add any of the powders or not?

Sorry guys, but I'm choosing between boxed Gourmet Classic Cabernet Sauvignon Cooking Wine and boxed Gourmet Classic Red Cooking Wine - would there really be any difference in end result?

A rep came and sorted it all out, the blue ones to be used with the supposedly all-in-one greeny yellowy wrapped ones.

Eek - me too! I've since used the no tab rinse and the blue tab rinse cycles only, until we get the red tabs. The Rational advisor I contacted said to just keep using the original blue and red tabs until programming was sorted and confirmed that green tabs to be used with the "all-in-one" tabs. Unfortunately, oven was installed back in 2017 when none of us were around and manual not to be found.

I used to use the blue and red tablets for cleaning the Self-cooking Center - red in side "basket", blue in drawer. A rep a year or so ago told us that they now had all in one tablets. We bought them this week, tried them in the basket, then in the drawer, but the oven didn't clean. Any helpful advice would be appreciated.

In that case, I might try cutting in two and scooping out the cooked vegetable.

I just want to get it over with the easiest way possible before it gets too wrinkly.

I'd like to bake or roast a swede (what I used to call a turnip), whole, in an air fryer. Any advice as I don't want to have a go (not used it before) and have it go wrong.

Another thing to consider is do they make the ice-cream or do they break down the frozen block and make creamy the ice-cream you made and put in the freezer. And then there's the method of how it is done. I didn't like one I bought once that you had to put a sort of freezer pack type thing in to freeze, then put it in the machine, put a paddle type attachment in and pour in the chilled liquid ice-cream mix. And that only worked to make a normal sort of ice-cream if you used certain proportions of sugar, cream and or egg yolk. I don't know how others work. I read some years ago about home ice-cream makers using salt in a need-to-churn-type bit of equipment.

Thanks. It was the manual version I was thinking of.

I'm trying to find a vertical cake portion slicer, something like a cake portion marker but that cuts through all the way down, a bit like a large apple corer slicer. Is there a name that I can use for web searching as I always get results for the marker or horizontal slicers.