Right, here goes . . .
1, I've only ever made dahl using a curry paste but, now I'm a bit more confident in the kitchen I'd like to try it using some spices, could I have some guidance as to what to use and in what sorts of quantities please
2, How do I make a creamy tomato sauce to go over pasta? Do I just add cream to a sauce made out of tomatoes/herbs/peppers and mushrooms?
3, Can I freeze fresh ginger?
4, can I freeze bananas that are starting to look past their best & use at a later date?
That's it for now, sure they've all been done to death! Thought someone may be able to guide me a bit though, thanks