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Questions

Using diced steak

Asked by: Goosey

Can you use diced steak instead of whole steaks and if so how would that affect the cooking times?

Answered by Lindsey: What type of steak and for which recipe?

What is spreadable butter?

Asked by: Jackie 1

spreadable butter. is it softened plain butter or butter with oil added thanks jackie

Answered by Lindsey: Hello Jackie, Spreadable butter is butter that has a little oil blended into it so that it is spreadable when fridge cold. However, you can use ordinary butter instead but wait until it’s soft enough to spread. Kind regards Lindsey

Scones made with yoghurt

Asked by: Jackie 1

do i use same amount of yogurt as milk in scone recipe many thanks

Answered by Lindsey: Hello, I would start with the same amount and add a little more if the dough doesn’t feel soft

Carrot Cake oven temperature

Asked by: Karen S

Hi. For the ultimate carrot cake. What temperature do I cook the sponges on for a fan assisted oven?

Answered by Lindsey: Hello, It is 150C in a fan assisted oven.

Making and oven-baked risotto with seafood

Asked by: Dave

I am nota greatc cook, but I love doing the baked mushroom risotto. I would love to do a seafood risotto, but standing and spooning in stock seems a faff. Could I follow the mushroom risotto process, substituting the mushroom stock with fish stock. Then at the end quick fry my seafood and add it to the risotto before serving? Thanks for your advice.

Answered by Lindsey: Hello, Yes you could adapt the mushroom risotto. We also have this recipe which you could adapt using the seafood you would like to use and fish stock instead of the bisque.

Gluten Free Scones

Asked by: ChrisKudla

Do you have a recipe for gluten-free scones?

Answered by Lindsey: Hello, We do not have a specifically gluten-free scone recipe. We tested them when we worked on the cake book, just replacing the flour and baking powder with GF flour and baking powder. They need more liquid as GF flour absorbs more. The results were fairly good but they really need to be eaten the same day. If you add more milk you will have a softer dough which will rise more. Kind regards Lindsey