I have usually used the recipe at Sagazone Homepage, which suggests using Splenda granules to reduce sugar content (50/50 works well).

Happy hunting!
Tom

hello can anyone tel me ,, have you ever cooked the biscuit base for cheese caake...in M wave oven ?
i wat to make Banoffee Pie with the case made form usual buter and digestive biscuit crumbs but with may bad hands dont want to use the hot oven to rsisy for me I as thiking of using a pyrex round shallow dish adn jjusty mouldinmg the crumsb stuuf into that
any suggestions please

I can cook spectacular yorkshire puddings - without a recipe and using a wooden spoon. I do a mean curry and can even bake a cake. But I CANNOT make a successful lasagne! Where am I going wrong? I have tried cooking the pasta first or (as last night) used pasta that doesn't need cooking but my lasagne either turns out a dried up mess with crunchy bits or - as last night - a sloppy mess but even then not all of the pasta was cooked!

Would appreciate some help! Thanks.

SceneSixty
Scene Sixty

Thanks Ros. I did cheat as Sainsbury's had an offer on chilled white sauce. It looked a bit gooey when I used it but thought it would turn out okay in the end. Wrong !!

That's where I went wrong! I used it directly into the lasagne without heating or diluting. Great! I have another carton. Will have another shot next week. Watch this space ..! Many thanks.

my dilemma, I have years ago made banana loaf which was lovely, I lost the recipe and have tried several other recipes since and every time they turn out so heavy, does anyone have a tried and tested recipe??? Thanks Marmar

Has anyone cooked in a Tagine? My friend gave me one for Christmas and I decided to try one of the recipes in the book that came with it - Started off on the hob then put it in the oven - took forever to cook, and looked and tasted nothing like the one in the book - where did I go wrong??

im not good with chutneys as such, but you could always close your eyes when eating it. but, nevertheless, add a little betroot juice to the liquid measure, like they do in the factories. brown sugar helps. but apart from that, i dont know.

try putting it in a sealed tight plastic bag in the airing cupboard for a while, or completely covering in foil in the bottom of low oven for a while. the aim is to use the air in the covering to put moisture back in sugar, as it has dried out. if all else fails use bits you chip off for use in recipe like flapjacks. the sugar will last till doomsday.

hello, i cook them much as you do ordinary birds. you can rub their skins with butter [providing they are already plucked] and i then lay strips of streaky bacon on top, taking them off about half way through to brown the skin, gas [or equiv.] mark 5.
or quarter the small ones and make appropriate cuts in bigger ones, chop onions, brown them, in frying pan,same with carrots, what you will, brown bird pieces in pan, put all in large pan, with lump of butter. pour a little red wine into frying pan and swirl a little bit over the heat to remove 'good bits'. pour over bird mixture. pour remaining wine over contents of saucepan with a handful of sage or basil, cover and cook in oven for time it take to soften at mk 5. different ovens vary widely ive found.
uncover 15 mins before end to brown. lift out solid contents, keep warm. use liquid to make a gravy. thicken with a spoonful or two of cornflour, one at a time, season to taste.
bon appetit. everyone has their own method of cooking game, but this is mine. i expect you will have some more as time goes by. if ive missed anything out or you dont understand what ive said, please ask.