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I was wondering if I could substitute another kind of mushroom for the "oyster mushrooms" in Coq Au Riesling? As the oyster mushrooms are extremely hard to find where I live, and probably out of my budget. Portabella or moonlight mushrooms, maybe? Thanks so much.
Posted by knittingaddict. Answered on 27th Apr 2013 at 12.00Read The Answer
I made two of Nigella's Spruced Up Vanilla Cakes yesterday. One was the vanilla cake and the other was the variation with cinnamon, ginger and cloves. The vanilla one was fine but the other came out with veins of what looked like uncooked mixture. I baked it for the recommended times at the right temperature. Is there any other way of ensuring this cake comes out the desired way? I did use a Bundt tin.
Posted by Kalruth. Answered on 26th Apr 2013 at 12.00Read The Answer
Hi, I tried to make Nigella's Irish Cream Tiramisu but it didn't quite come out the way I expected. I followed the recipe using 500g of 40% fat mascarpone cheese and folded this into the whisked yolks and sugar. The problem is that after I added in the 75ml Baileys everything started looking too wet and how do I fold 75mls of Baileys in to the eggs? Not a moussy mixture and even after refrigerating overnight it was still a bit liquidy at the bottom. Please give me some idea of where I went wrong! Thanks a million! Gidon
Posted by gid. Answered on 25th Apr 2013 at 12.00Read The Answer