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.

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.