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Hi, I have baked the Roxanne's Millionaire's Shortbread in Domestic Goddess (p240). it seemed to have turned out very well, but when i tried to cut it the caramel was too soft and the chocolate too hard hence it was very messy. I have tasted it and it is delicious and would like to try it again. I followed the recipe exactly, the only thing i did do was make it in a foil tin.
Posted by pauline78. Answered on 31st Aug 2011 at 12.00Read The Answer
I have alot of damson pulp left from making damson wine. I have had a go at turning it into jam, but am not sure how much sugar and water to use. The batch I tried has not really set and has lost a lot of flavour, or it may be just too sweet. Any help would be great. Many thanks
Posted by suzywoo. Answered on 30th Aug 2011 at 12.00Read The Answer
Hi! I have seen Nigella using butter in cakes. Can I use vegetable oil instead of butter? Will there be any change in taste or texture of the cake. Kindly clear my doubt.
Posted by smileabhi. Answered on 29th Aug 2011 at 12.00Read The Answer
Hi! Absolutely love Nigella's recipes and will be using the Homestyle Jerk Chicken with Rice and Peas recipe from Kitchen (p343). The last time I made it I omitted the rum entirely and felt it might be lacking in something. This time, I'm cooking for 12 and want to make sure I get it perfect as we're celebrating a birthday and Eid (a Muslim festival) next week. What can I substitute for rum and also, since the recipe serves 6 could I simply double it? Thanks! Eiman
Posted by ISaid. Answered on 28th Aug 2011 at 12.00Read The Answer
I hear conflicting advice online about how far in advance of Christmas the cake should be made. Some suggest 6 weeks is sufficient whereas others say that 12 weeks is optimum. I have time this week to make it: will the cake be all the better for 12 weeks of maturing, or will that simply limit its freshness when Christmas finally arrives?
Posted by dyl. Answered on 27th Aug 2011 at 12.00Read The Answer
I have been making this cake for years and it is lovely but suddenly the topping is not going quiet right. I have looked for the correct recipe on your web site but cant find it! I have the recipe hand written from a friend's book, I think it is from Domestic Goddess. Can you help? Thanks, Jenny
Posted by jenny orhan. Answered on 26th Aug 2011 at 12.00Read The Answer
I have read somewhere that limes can be used in most recipes instead of lemons but the quantity of lime juice should be reduced in the original recipe. Is this correct? And if so what about the rind? Will the lime rind change the flavor? Thank you so much.
Posted by hensy. Answered on 25th Aug 2011 at 12.00Read The Answer
When making Beef Wellington, can I cook the beef to medium rare then rest/cool it before wrapping in mushroom & olive paste, prosciutto and pastry etc and refrigerating until ready to bake? This should bring the beef closer to medium. Previously I have cooked and served in one motion, never having to break the process but I want to cook it for Xmas dinner and need to prepare the wellington in advance. Any thoughts on how I can do this, particularly avoiding any food poisoning?! The beef fillet will be around 1.8kg.
Posted by dmitch01. Answered on 24th Aug 2011 at 12.00Read The Answer