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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
Can you please tell me where i can get the reusable cake tin liners that Nigella uses. I'm in Australia and no-one seems to have them - happy to purchase online. Thanks
Posted by pinksunshine. Answered on 23rd Aug 2011 at 12.00Read The Answer