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I can't seem to find instant polenta or dried in any of my local supermarkets. (I live in North Dorset). I can only find the ready made polenta, and some of Nigella's recipe require the instant. Is there an alternative or could someone tell me where I can buy it? Thanks Debbie
Posted by MrsWaters. Answered on 5th Feb 2011 at 12.00Read The Answer
Good Morning. I made the Buttermilk scones from 'Kitchen' and whilst I agree they are super quick and looked fantastic when they came out of the oven I have to say I was disappointed somewhat. There was no sweetness to them at all and there was no tang from the buttermilk. 2 tsp of sugar as advised in the recipe doesn't seem a lot. Should it be tablespoons? I know I made the cardinal sin of using butter and Trex straight from the supermarket fridge (i was despereate to try them) but that wouldn't affect the sweetness - surely only the texture. I would like to make them again but would like to know if it's just my tastebuds or perhaps I should be adjusting the sweetness myself or maybe adding some fruit to give them natural sweetness. Best Regards, Stuart
Hello! I want to bake Buttermilk scones from "Kitchen", however I cannot find any vegetable shortening in shops in Finland :( How can I substitute it (25 g.)? I saw something like coconut fat, would that be a good choice? Or should i just stick to butter? Thanks! Marta
Posted by StuartG. Answered on 4th Feb 2011 at 12.00Read The Answer
Please explain about double cream - as far as I can glean from the internet, it's supposed to be 48%. In Canada, the double cream (which is not readily available) is something you can stand a spoon in. Some of the recipes in the books call for double cream, but it sounds like it is more fluid - like whipping cream? Can I use this as a substitute if I whip it first? Thanks!
Posted by anoushk. Answered on 3rd Feb 2011 at 12.00Read The Answer