Your Cookery Questions

Why does my bechamel sauce separate on top of the lasagne during cooking in the oven.

Am i able to use normal sugar in flapjacks?

I am planning to start a youth group of yr 5 and 6. I want to help them progress so that they can begin the progress of transferring from that young stage to the next. could do with some simple recipes that we can all work together and cook with [...]

Good evening. I have just bought some lovely looking pink oyster mushrooms, shiitake mushroom and shimejii mushrooms but I have no idea what dish to utilize them with! I want to make a nice dish for the girlfriend so cannot do anything that contains carbs (rice, pasta, potato etc.) What [...]

How can you keep fudge from drying out so fast?

Is it OK to eat green French beans raw in vegetarian diet?

Cheesecake sets with little white lumps throughout and is lumpy to eat – is this a problem with the cream cheese / cream / sour cream mixture or is it associated with the gelatine being mixed in.

If a standard 8 inch cake takes 2.25 hours to bake what is the time for a cake of 50% size in ingredients

How can I rescue my fudge? I have been whipping it for ages and its not getting thick.

can any one tell me whether flapjack recipes still work if you substitute honey (clear) for golden syrup?

Is it right that lasagne consistency should be similar to that of a cake? Mine has never been this way if this is true!!
Kim

Hi, I’ve made a coq au vin & left the skin on the chicken.The sauce has a greasy film on it. How can I get rid of the excess fat? thank you

Help. My cake is full of lovely ingredients but got overcooked and is hard. Any solution or do I just give it to the birds.

I have a Thai and Indian frozen food production business and produce currys at 150 portions a time. I am adding a Lamb Rogan Josh to my stock and the question that I would like to ask is, How to cook 25Kg of Marinated diced lamb in as short as space of time?

Will sticky toffee pudding freeze? At what stage? Before or after cooking? And what about the sauce?
Thanks in advance.

Is there an easy and quick way of cooking and peeling chestnuts please?

Could someone please tell me the difference between a shepherds pie and a cottage pie?

Please could someone tell me how can I reduce the acidity in my tomato soup?

What are the names of, and how do you make, the following dips you get served in indian restaraunts with your
popadoms:

The sweet tasting yellow yoghurty dip?

And the spicy, red dip, with cut up olives?

Thanks

I have seen a recipe for apricot chicken in a recipe book i have. the recipe includes 3/4 cup of apricot nectar and i was just wondering if anybody knew what it was and if its available in supermarkets, if so in which isle?

What is the easiest way to thicken bolognese sauce?

Is there an additive to instantly thicken sauces or gravy or is it hit and miss with adding flour?

My mum has been making excellent fruit cakes for years, however her last few, although tasting great have been crumbly resulting in the cake being served in piles not slices. She has recently changed her oven but has changed no other ingredients or method. The oven is still an electric fan oven just a different make to her old one. Any ideas?

I have an Indian curry recipe that requires fresh grated coconut. As I cannot find any, what can I use as a substitute?

Most recipes for flans seem to give the quantities for 20 cm dishes. I want to use a 26 cm dish. How do I amend the pastry recipe i.e flour to fat ratio

Okay, yesterday i went for one of the best meals I’vehad in ages. I had the most delicious dessert. It was a chocolatefudge pie (served cold). The texture was just like light fudge (almostcrumbly), not cake like at all and it had fruit and nuts in. It tastedso delicious that i want to make it myself. All the recipes i can findare for cake textured pies, not like what i had. I was wondering ifanyone had the recipe for something similar to what i want, i wouldlike to make it for my boyfriend, who loved it even more than me! Iwould be so appreciative! Thanks! x

A long time ago I had a west Bend electric Dutch oven kettle. It came with a cooking pamphlet that had a recipe for a beef starter that could make spaghetti sauce, bar-b-que beef, and other choices. It was the best recipe for sloppy joes I ever had, but I lost the recipe. I was wondering by some small chance that you might have it somewhere in the archives?

My lasagne sheets turn brittle when cooked.Do I have to soak them in water before cooking?

I recently bought lilac powder from the spice section
of an asian shop. does anyone know what it is used for? It was with
other edible spices.It smells like cloves.

I have been given some fresh blackcurrants and can’t
find any recipes for using them. Any ideas?