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A cheesecake maker in Australia has told me they use Neufchatel soft cheese . The only cheese I know like that is Neufchatel from Normandy but this is expensive and has a rind on it. So could you enlighten me on the best cream cheese to use please in the making of cheesecakes please? I do live in the moorland area of Lancashire so I am no where near London shops
Posted by firstname.lastname@example.org. Answered on 3rd Dec 2013 at 12.00Read The Answer
Hi, I am interested in making Nigella's Chilli Jam recipe as Christmas presents. What is the shelf life and how should you store it? Thanks!
Posted by Matty12. Answered on 2nd Dec 2013 at 12.00Read The Answer
Hi, I was wondering if can I pre-chop my chilli's and peppers and freeze them until I'm ready to make my next batch as I have a glut of peppers? Also how firm is the jam meant to be? Mine looks quite firmly set. Thanks, Sue
Posted by Siou. Answered on 1st Dec 2013 at 12.00Read The Answer