Susanwusan

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?

It's one of the 14 allergens that are required to be declared as allergens by UK food law.

Isn't there a way of telling which is the male or female fruit in order to get ones without seeds in?

That's what I thought. And I've yet to see a professional kitchen fridge with exposed meat in it, so anything in any way transferable would have to make it out of the wrapping, through (presumably) a container, across a bit of air space and through the egg shell. And as far as I know, eggs here aren't washed so there's that tiny extra bit of a barrier before the inside of the egg.

https://www.egginfo.co.uk/egg-safety/storage-and-handling - 4th bullet point from bottom.

Why must raw eggs not be stored near raw meat?

I want to make and freeze macaroni cheese. What is the best way, or recipe if you have one, to prevent the macaroni absorbing all the sauce during cooling, freezing and baking. My plan is to cook the pasta, cook the sauce and mix them together, then when needed, put the container in the oven to bake (and thaw).

I found the last of my Stella cherries on the tree this morning and still have a few Czar plums. The apples and pears are not ready just yet. The supermarkets and markets have lots of different fruit from all over the world, still.

It'll be from the supermarket, but when you consider there's lemon juice (it'll be freshly squeezed 😇), mint leaves and elderflower, I'm not sure I'd miss the fresh apple juice flavour.

🙄 I don't know how I missed it. Thanks.