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Can we start a thread about all our unanswered food Q's and recipes?

(83 Posts)
fallenempires Thu 02-May-13 13:48:41

I'm hoping that the collective culinary wisdom of MN might solve some of those mysteries!
I'm still searching for a recipe that replicates Nandos spiced rice.
What food q's do you need answering?

fallenempires Mon 13-May-13 17:00:50

Bumping for you smile

Bakingnovice Sun 12-May-13 21:14:32

Can I ask a question about rock buns. I make them a lot, but really like the ones in shops which have a harder consistency. Almost biscuity. Mine are light and fluffy inside, how do I get them to be a but more robust? I make mine using half sr flour and half whole meal bread flour.

sashh Sat 11-May-13 05:34:32


wipe the bowl and beaters with some lemon juice on a piece of kitchen paper - will get rid of any grease.

fallenempires Fri 10-May-13 23:56:16


anklebitersmum Fri 10-May-13 10:07:21

grin I'll be on the most wanted list for crimes against diets

fallenempires Fri 10-May-13 09:21:10

Oh yes the MN'll be up there with the NittyGritty combgrin
Ankles I think you should submit it as the recipe of the week!

SconeInSixtySeconds Thu 09-May-13 13:00:48

It is the Mumsnet Effect. I have ordered the ricer linked ^ up there just so I can make ice cream spaghetti.

Bakingnovice Thu 09-May-13 11:54:36

Re shrinking pastry - when putting in into the dish you have to gently put the pastry in and kind of lift it in to the corners making sure its not taut. It's difficult to explain but basically you make sure it's placed in and not pulled tight. Also try trimming after blind baking and to keep it from lifting use baking beans.

fallenempires Thu 09-May-13 11:52:50

I will let you know!I'm contemplating next week's meal plan atm so might squeeze it in with some chicken.

anklebitersmum Thu 09-May-13 11:42:38

fingers crossed you like very very careful with the encona hot sauce mind otherwise you'll look like angry but not be cross wink

fallenempires Thu 09-May-13 11:35:01

anklebiters you're a

anklebitersmum Thu 09-May-13 10:47:55

Possible Nando rice for ya fallenempires
Haven't eaten in Nando's but did try this rice and it's nice grin

all measurements are approx as I'm a 'bung it in' cook

1/2 mug finely sliced spring onions
1/2 mug fine fine chopped carrots
1/2 mug fine fine chopped red pepper
1 jalapeno and serrano pepper whizzed
1 tbsp mild olive or ground nut oil
2 mugs cooked rice (cook in chicken stock or cheat & use a savoury chicken rice not as nice but workable )
2 tbsp ish snipped coriander
1 tbsp ish lime juice
1 tsp ish soy sauce
Hot pepper sauce to taste (Encona's the best)

Heat oil in large pan whack in the onions, carrots, red pepper, jalapenos and seranno. Fry off on medium heat until soft and starting to colour but not burn. Stir in the rice, coriander, lime juice, soy sauce, and add a couple of drops of encona hot pepper sauce and cook until piping hot.

Add to ribs/ prawns/ spicy chicken/ bbq or other non meat food groups

fallenempires Thu 09-May-13 09:17:33

BorntoFolk I'm truly stumped then,hopefully someone will come along with a solution.What pastry do you use?

anklebitersmum Wed 08-May-13 16:16:41

grin Be aware there'll be no going back once the biters have had it

SconeInSixtySeconds Wed 08-May-13 15:57:40

Spaghetti ice cream shock I am equal parts horrified and desperate to dish it up to someone! grin

ExitPursuedByABear Wed 08-May-13 15:47:52

Shit. I paid double that in Sainsbo's.


Will try the ice cream spaghetti grin

anklebitersmum Wed 08-May-13 15:30:50

ExitPursuedByABear If your potato ricer looks like this then you can make spaghetti ice-cream with it..

Scoop or three of vanilla ice cream put through the ricer onto a big bowl, add raspberry/strawberry coulis or sauce and a sprinkle of white chocolate over the top and it looks like spag bol ..adults and biters love it grin

BornToFolk Wed 08-May-13 15:05:37

Yep! I'm beginning to think it's just my rubbish oven.

fallenempires Wed 08-May-13 14:53:24

Do you chill the pastry in the tin before blind baking?

BornToFolk Wed 08-May-13 14:08:50

No, I leave it hanging over the edges but it still shrinks so it kind of pulls up from the base, if that makes sense? And if even if I leave some over the edge, it sometimes shrinks so much that I end up with gaps!

fallenempires Wed 08-May-13 13:56:43

Do you trim the pastry to fit the tin before you blind bake?I only experience shrinkage when I do this so I leave some excess pastry then trim before adding the filling.

BornToFolk Wed 08-May-13 13:49:04

Sorry, can we go back to quiche for a bit?

I've tried and tried but whenever I make it, the case (I blind bake it) always shrinks, even if I treat the pastry very gently and don't over-roll it. I always use ready made pastry as I am shit at making it from scratch. What am I doing wrong? I use a metal, loose-bottomed tin - could that be the issue? I notice that other people use ceramic dishes.

fallenempires Wed 08-May-13 13:35:40

Thank you bakingaddict I will give it a trysmile
I had wondered about using piri piri seasoning but as we all like rice I can carry on experimenting until I get it right!
Another request I have is for a decent naan bread recipe please.

ItsAllTLAsToMe Tue 07-May-13 22:51:26

Thanks Xiao! I threw away the last brown mush grin.

Xiaoxiong Tue 07-May-13 20:46:55

Hmmm...the website describes it as "roasted Aubergines, feta and lentils with a spiced tomato sauce in a seeded shortcrust pastry case dotted with caraway seed".

So I would think putting caraway seed in the shortcrust pastry would be easy, then blind baking the case.

As for the filling...maybe something like mashed up imam bayildi with lentils instead of peppers?

You could try just roasting an eggplant, scooping out the flesh, mashing together with cooked brown lentils and caramelised onions, spicing with chili, cumin and sumac, and then mixing in cubes of feta and tomato sauce spiked with chili and cumin and cinnamon. Then packing that into the shortcrust case, and topping with a star cut out of the shortcrust pastry.

Probably not massively helpful...I haven't had one of those pies in ages, now craving one.

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