Sarah-Jane Nash Profile - Allrecipes.com (10326345)

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Sarah-Jane Nash


Sarah-Jane Nash
 
Home Town: Lanarkshire, Scotland, U.K.
Living In: Norfolk, England, U.K.
Member Since: May 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean
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Caramels
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Recipe Reviews 5 reviews
Home Made Farmer's Cheese
I followed the comments and used vinegar instead of lemon juice. Also added quite a bit of salt (couple of pinches) before adding the vinegar. I used 1/4 cup white distilled vinegar with 1litre of milk just to try. Ended up with a small fist sized cheese that I rolled in crushed black pepper.

3 users found this review helpful
Reviewed On: Jan. 15, 2012
Caramels
After reading other reviews, I took this off the heat at 245 deg. Recipe wise, I used 200gm of salted butter and cardomom infused evaporated milk. I poured my caramel into a silicone lasagne tray mould and a silicone 8 x 8" square brownie / fudge pan mould. I did not grease or line either. I took a blunt knife round the top edge to free the caramel from the sides of the mould and then simply pulled it out. THe set was soft and chewy. Perhaps a tiny bit too soft..... I might leave it on a degree or two more next time. The caramel was really nice. It took about 45 mins in total to get to pouring temperature. Portion wise, mine were pretty big bits - at least 1" sqare and I had about 150+ of those - so wrapping took some time ! Cutting it was a breeze - no problem at all. I have uploaded a photo (mine is the one with the knife at the top). I made two large boxes of caramels, one smaller box and 4 gift bags plus some more left to spare. Good recipe to make for including in Christmas hampers. Next time, I'll add some macadamia muts or pecans. I think I'd wrap half as is and coat the other half in chocolate. This is definately one for writing in my recipe book. Thanks for sharing

6 users found this review helpful
Reviewed On: Aug. 1, 2010
Chocolate Zucchini Cake III
I've rated this 4 stars as I think the amount of oil does make this cake a big greasy. Could easily be reduced to 1 cup by adding some applesauce or milk. I'd be tempeted to throw in a load of chocolate chips too for more of a real chocolate hit. It's very moist and quite a fragile type cake. Not too sweet and can carry icing or a glaze well. Refrigerated it should keep a couple of days nicely and freezes well. I added 4tsp of cinnamon and 1/2tsp nutmeg. It was still subtle.

2 users found this review helpful
Reviewed On: Jul. 22, 2010
 
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