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Hi, I live in Argentina and I've noticed that what Welsh colonies call "Welsh Cake" here, is not quite the same as those in the UK. A Welsh cake here is dark, rather tall and spongy. They are both fruitcakes in a way, but I still haven't managed to find out what the actual differences are regarding ingredients. Maybe they are totally different cakes but they just go by the same name? And if they aren't, do you know why are they have the same name?
Posted by Mariotti. Answered on 26th Nov 2011 at 12.00Read The Answer
Hi, last night I made Chocolate Pistachio Fudge from Express, poured the delicious goo into trays and left it to set in the fridge overnight. To my horror it hasn't set! I can't even remove the fudge from the trays as it is so soft. The recipe is so simple I can't believe I messed up. Help! Thanks, Jo
My 8yr old daughter made the Chocolate Pistachio Fudge, we followed the recipe to the letter. The problem is that when we tried to get the fudge out of the foil tray it was stuck and I had to use a knife to get it out. I was wondering if we did something wrong, and is there anyway to not leave half of the fudge in the foil tray? Jay
Posted by jody68. Answered on 25th Nov 2011 at 12.00Read The Answer
Hi, can the Honey Semifreddo (Forever Summer, p242) be made several days in advance? The recipe only states 2-3 hours. Thanks!
Posted by gingeypops. Answered on 24th Nov 2011 at 12.00Read The Answer
I love baking biscuits/cookies, especially filled biscuits with buttercream fillings or ganache type fillings. Most recipes require the biscuits to either be kept unfilled, or in the fridge, and they only last a few days. I'm looking for fillings that have a long shelf life, i.e. 1 to 2 weeks at room temperature, and would appeciate your advice. Would a ganache made with condensed milk and chocolate be stable at room temperature for a week or two? How long will a butter and icing sugar filling last at room temperature? Cheers, Patrice
Posted by chunkandp. Answered on 23rd Nov 2011 at 12.00Read The Answer
Hello, I am planning on surprising my family with the Chocolate Xmas Cake from Christmas (p180). I want to make the top of my cake as pretty as Nigella's. I live in the US and can't seem to find the same decorations as she has. Do you know where I can get the same ones as her? Any information would be great.
Posted by kte. Answered on 22nd Nov 2011 at 12.00Read The Answer
Hi, is there a substitute for Greek yogurt? Or any particular way it could be made at home ? Thanks & regards, Janet
Posted by champion. Answered on 21st Nov 2011 at 12.00Read The Answer
Hi there! I just wanted to ask where do the lovely fabric snowflakes Nigella has on her chutney jars in her book Nigella Christmas come from? I would absolutely love them to wrap my Christmas foodie gifts but I've been searching every Xmas and not found them! I'm currently watching the Christmas episode of Nigella Kitchen and she also has them on jars in her larder! Many thanks!
Posted by OCDcook273. Answered on 20th Nov 2011 at 12.00Read The Answer
I am a cookbook junkie and have quite a few British cookbooks. I am wondering if the word "grate" means something different to a British cook? In one book, the author said to grate hazelnuts. I have a box grater, and could imagine the scraped and bloody knuckles I'd end up with, so I chopped them instead. Then in Nigella's recipe for Translucent Apple Tart from How to Eat (p306), I grated the apple, as instructed, but I chose to use the large holes on my box grater. Somehow the look of the finished tart didn't seem to be quite like as she described, it was full of little apple strips. Should I have pureed the apple? Chopped it finely? Or is grating (on a grater) what I should do?
Posted by MrsRandom. Answered on 19th Nov 2011 at 12.00Read The Answer