Susanwusan

Are there any recipes for sandwiches that can be frozen and stay reasonably the same once thawed?

It turns out that they no longer use the year, and the four digits refer to the date and month.

Thanks guys. I'll give them a ring, and the Julian date format information was very interesting - it might even be the answer!

Hi. Can anyone explain the numbers on Alpro four pack yoghurts? I'm assuming they have something to do with use by dates but the words "use by" aren't shown and there isn't an obvious date format.

On reading that the UK government wants to remove the ban on importing foie gras, I can't help wondering why there isn't another way of fattening the goose liver, something like super-calorific food?

From the peppers. I'd always heard that they could cause tummy upset, but in recent years I read that they could be included (flavour? texture?).

If you don't want the fishy taste, try Tesco's mackerel in katsu sauce, and Sainsbury's have it in various sauces, such as creamy korma sauce, and others I can't remember.

Do any of you leave the seeds in?

Regarding the marinading in the vinegar, I've seen instructions ranging from a couple of hours to overnight. Isn't there a risk of the meat going a bit mushy from being in the vinegar for hours on end?

I came across the soup makers when I was out browsing the sales, wondering what I could buy that I never knew I wanted... I'm having second thoughts having seen a video of one in action. The concerning bits were the main video that says the lid is the heating device, and that in that video and the broccoli soup one, the word "cook" is never used, only the word "heat". I'd always imagined it to be like a kettle with an immersion blender (hence posting under Immersion Blenders), the makers having got the idea from people boiling eggs in kettles while on holiday.

Has anyone had experience of a soup maker - this type of thing https://www.robertdyas.co.uk/salter-ek5118-900w-1-46-6l-electric-soup-maker-45-stainless-steel

Where can liquorice without aniseed by bought?

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.