Wednesday, November 15, 2006

Zoe has asked if margarine could be used when making Lemon Curd. There are some recipes that are not worth making when using a cheaper product. In this case, always use butter. Remember also that lemon curd has a short shelf life, some recipes say 1 - 2 weeks. Others give a bit longer. Amd keep refrigerated. Has anyone tried freezing lemon curd? If it works, please let us know.

A suggestion to cut the cost of milk (expensive in the Channel Islands would you believe), use dried milk in cooking. Add the dried powder to dry ingredients, then make up with water instead of milk. The same works when making porridge. Half reconstituted milk mixed with 'real' milk is virtually undectable by taste.