What type of cheese did you use? How hot was the oven? How long did you put it in for and what shelf? Did you slice the pots really thinly?Quote:
Originally Posted by daz h
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What type of cheese did you use? How hot was the oven? How long did you put it in for and what shelf? Did you slice the pots really thinly?Quote:
Originally Posted by daz h
Quote:
Originally Posted by emmilou
by eck is it that technical emmi
err let me see
extra mature cheddar
225 degrees full
45 mins and 15 mins to brown
middle shelf
yes fairly thin
oh and amandas mum has just made me another banana cake
im taking it to club tonight for a tasting
Some cheeses just don't 'melt' too well - you need to make it like a dophinoise!
Very thin slices of spuds layer pots/onion/herbs etc then our on half milk, second layer of the same so milk/cream mix covers everything then I tend to put the cheese over the top rather than mix it through, use a cheese that's good for melting like leicester there's a really nice Italian cheese that I use but buggered if I can remember it's name! Er I'll post it when it comes back to me!
You then need to cook it slowly on a LOW heat in the middle of the oven:D
Hope they approve:DQuote:
Originally Posted by daz h
BEL PAESE!! Knew it would come back to me!!:D
:D wow emmilou, you are a guru of all things tasty!
My dad was very impressed with the banana cake too by the way! It's all gone now, so I will have to make another one :)
yes i can learn loads on here about cooking
although im very good at certain things cos my mum learnt me before i left home at 16
amandas mum has delivered me up an emmilou banana cake tonight
im thinkin of marketing it
my mate runs a delicatessen shop
i may see if he wants to go into selling it
emmi would you want royalties :o
:eek: emmi watch him, he is nicking all your ideas and is going to claim them for his own!!!
As Easter is nearly here, does anyone have a good recipe for Simnel Cake? Fancy making one .