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Yesterday I made Lamb Shanks with Beans from Nigella Express (p117). Having followed the recipe to the T, my Mum & I were disapointed. The beans & sauce were gorgeous but my lamb shanks were tough (didn't fall off the bone & sinew etc still left on entire bone) and very little meat on it. My Shanks did not resemble the photo in the book. It was really a bit if hard work eating it! My questions are: 1) Is there a particular season for Lamb Shank? 2) Should I have done something to the shank before marinating it eg: cleaned it, trimmed? 3) Was I just unfortunate that I didn't get a Lamb shank with meat on it? I would love to do this recipe again for when my sister comes home on holidays in two weeks time so any suggestions on how I can get it right would be great. Thank you.
Posted by ehplus9. Answered on 15th Aug 2011 at 12.00Read The Answer
Can I substitute turkey mince for beef mince in Nigella's High Speed Burgers (Nigella Express, p145)?
Posted by Cheryl Lim. Answered on 14th Aug 2011 at 12.00Read The Answer
I have seen many recipies for making cheese cakes and I would love to make one. Unfortunately where I live I can't get the main ingredient of cream cheese. I read somewhere that cream cheese can be replaced by hung curd. Can you please tell me whether it's true or not or if you can suggest something else?
Posted by ilu. Answered on 13th Aug 2011 at 12.00Read The Answer
Hello - I made the Lily's Scones last night (Domestic Goddess, p67) and although I'm sure I followed the recipe there was definitely something wrong. Firstly there seemed to be too much butter (I didn't have Trex so substituted with 75g butter as per the book) and then when I added the 300ml milk the mix went really soupy - not like a dough at all. I added enough flour to make a dough and the scones seemed fine when they went into the oven but when they came out they were pretty horrible. Seemed really yellow and soda-y - is it really four-and-a-half teaspoons of cream of tartar? I usually eat my mistakes but I couldn't eat these! I hate throwing food away, but these did go into the bin. I checked the website for errata but there didn't seem to be a section? Maybe I missed it. Thanks in advance for any light you can shed!
I have recently started using How To Be A Domestic Goddess, but am unsure about the ingredients for Lily's scones. The recipe says to use 25g Trex (or use another 75g butter). Does this mean that one replaces 25g of Trex with 75g butter, so that a total of 125g butter is used? Or should it say use another 25g of butter? It didn't seem logical to replace 25g of one fat for 75g of another fat, but I did not wish to assume! Charlesworth
Posted by CarolynTH. Answered on 12th Aug 2011 at 12.00Read The Answer
I really want to make Carbonnade a La Flamande (Kitchen, p331) for my family get together but my boyfriend's sister can't eat beef. Is there something I could change the shin of beef for that would work just as well?
Posted by bs3clr. Answered on 11th Aug 2011 at 12.00Read The Answer
Hi, I am just wondering if porridge can be made in advance and kept overnight or for a few days? I have been eating instant porridge and am concerned about the sugar content. I would like to make my own but am usually on a tight morning schedule. Can I make it and keep it for a few days? If so, how many days and how would you recommend I store it i.e frozen or simply refrigerated? Thanks! Luisa
Posted by luisalips. Answered on 10th Aug 2011 at 12.00Read The Answer
I really really want to try the Banoffee Cheesecake recipe from the book Kitchen (p133), but my problem is that this is one of the recipes that require a water bath. Sadly my (convection) oven isn't big enough to put the springform in an even bigger roasting tin for this water bath... Is there any way to bake this cake another way? Or maybe divide the batter over smaller forms to put in a smaller roasting tin? I hope this is not a silly question, thanks for your time! Sincerely, Petra from The Netherlands.
Posted by Miss_Petra. Answered on 9th Aug 2011 at 12.00Read The Answer
I wanted to know how long oil can be re-used in a deep fryer since I'll have to fry (samosas, spring rolls, etc.) everyday, this month. Also, what is the most suitable container to store it in? Thanks.
Posted by Purple.Dee. Answered on 8th Aug 2011 at 12.00Read The Answer