Susanwusan

Yes it did, and I'd made the pastry already. Next time I make one I'll use the baked filling version.

A colleague lent me her book from South Africa that she's had for ages - it looks to be by some sort of Women's Institute equivalent. This is the recipe I tried, mainly because it is cooked on stovetop and used to fill a cooked pastry case and left to cool. Boil 4 cups milk with 1 tablespoon marge. Separately, mix to a smooth paste, 2.5 tablespoons flour, 2.5 tablespoons cornflour, 1 cup sugar, 2 eggs and some vanilla essence. Add this paste to the boiling milk and keep stirring until thick. Pour into pastry shells and sprinkle with cinnamon. That particular recipe was contributed by someone in Vanderbijlpark.

It looks just like the original! Did you also use the condensed soup or normal tinned tomato soup?

I'm thinking about getting a nut milk maker. Are they "worth it" and what are the reliable brands that are not expensive?

I would like to make something like this https://www.mrkipling.co.uk/our-ranges/favourites/angel-slices. I bought a packet today, as they were on offer, to get a closer look. It looks like the two layers and the filling are baked together, not only in the picture but in real life aswell. What sort of filling can be applied to the first layer of cake batter, be covered with another and baked and still be a separate layer, although in reality it isn't quite as clearly defined as in the picture (not in the packet I bought anyway, which could explain the reduction in price).

Hi, I'd like a nice and fairly authentic chilli con carne recipe, preferably using minced beef, and what it could be served with. I'm assuming rice and guacamole would normally go with it traditionally.

At it's most basic, what makes a Head Chef a Head Chef?

Why is it so hard to find a Head Chef these days - some sort of post-Covid effect? Is it the same the world over or only certain countries?

Thank you.

I don't know what's in the book, but perhaps malva pudding is seen to be too common or plain compared to the other recipes?

The crustless one then!

Have you got the melk tert recipe?

I put cake trimmings and stale bit of cake in the freezer for trifle use.

By the way, thanks everyone for your quick replies! 🙂

I did wonder about clarifying the butter.

I'd like to make this recipe tomorrow and don't have time to experiment https://www.food.com/recipe/gingerbread-cookies-large-batch-397494 . Will it work if I use butter instead of vegetable shortening? I have to make stars with a hole in the top to hang on a tree.

Yes, we have something like that, for the counter top space it takes up, I was hoping more than potatoes could be cooked in it. And not so many potatoes are baked in it.

something like this https://www.nisbets.co.uk/king-edward-bake-and-display-potato-oven/cf579?vatToggle=incvat&plaid=1&cm_mmc=PLA-_-18122692213-_-1-_-1&cm_mmca1=go_18122692213____c_&gclid=EAIaIQobChMIktyA3dCh-wIVIe67CB0DYgogEAEYASAHEgLdOfD_BwE

Can a potato oven be used for making pizzas?

I bought one once, very disappointed. Took ages to bake a simple cake. Be sure to get recommendations from people who have owned the type you want and cooking the foods you want it for.

Do you do that using a Rational oven?

Egg mayonnaise sandwich filling is chopped, mashed or grated hard-boiled egg mixed with mayonnaise, it can be used as the protein component of a salad also, and sometimes even as a jacket topping (not so common though). Readymade egg mayo is commonly found in UK supermarkets. Then there is egg and cress - egg mayo with salad cress (really cress and mustard seedlings) mixed in. I think there's a difference between egg mayo and egg-and-cress, and egg and cress shouldn't be labelled as simply egg mayo.

I'm going to check out some fat bottomed ones, as per someone's Indian friend's advice.

Regarding sandwiches, what do you understand by egg mayo, and egg and cress?