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I'm preparing to make Nigella's Black Cake for Christmas from the Domestic Godess (p250), but the recipe asks for real mixed peel. I've looked in the shops but can only find the peel in tubs which Niegella doesn't recommend. Can I buy real mixed peel or does it have to be made?
Posted by SDuberley. Answered on 17th Aug 2011 at 12.00Read The Answer
I need to make some cream puffs to serve in big batches, and I will need to fill the cream puffs ahead of time before actually serving. Is there an ingredient that I can add that will work to keep the cream puff shells crispy for several hours? I notice that my cream puffs tend to be soft after 1 hour of filling. I have found that Big Papa's cream puffs do remain crispy after several hours of filling.
Posted by nor ida. Answered on 16th Aug 2011 at 12.00Read The Answer
Yesterday I made Lamb Shanks with Beans from Nigella Express (p117). Having followed the recipe to the T, my Mum & I were disapointed. The beans & sauce were gorgeous but my lamb shanks were tough (didn't fall off the bone & sinew etc still left on entire bone) and very little meat on it. My Shanks did not resemble the photo in the book. It was really a bit if hard work eating it! My questions are: 1) Is there a particular season for Lamb Shank? 2) Should I have done something to the shank before marinating it eg: cleaned it, trimmed? 3) Was I just unfortunate that I didn't get a Lamb shank with meat on it? I would love to do this recipe again for when my sister comes home on holidays in two weeks time so any suggestions on how I can get it right would be great. Thank you.
Posted by ehplus9. Answered on 15th Aug 2011 at 12.00Read The Answer