The Author of Mum's 200 Favourite Recipes In Large Print and 200 Easy Scrumptious Recipes In Large Print, (available for purchase on this website) has been overwhelmed by the many questions about "how do I get my sponges to rise", "Why doesn't it work when I do this", etc... I have created this page for you to ask Susie your cooking questions.

If you would like help with any cooking tips please Email Susie your questions, I will publish her answers on this page.

"When I made your Chocolate Mousse recipe I used a metal mixing bowl, I then made it with a plastic mixing bowl, the texture and taste seemed different, why?"

Be cautious when using metal mixing bowls, when mixing any ingredients together with an electric mixer that has metal blades it can change the texture and even the taste of your final product.
The only time I use metal mixing bowls for beating ingredients is when I need to make egg whites form stiff peaks. You may have read a recipe that states "use a grease free bowl when beating egg whites", metal mixing bowls cannot hold grease from other ingredients after being washed.

"My sponge did not rise, is it because I used eggs straight from the fridge?"

When making a sponge cake or beating egg whites to become stiff always use room temperature eggs as this will ensure success. Also When making sponge cakes make sure you beat your eggs for the time allotted in the recipe, else you may not have enough air in them for the sponge to rise, the trick to sponge cakes is air and lots of it.

"One rainy day I tried to make the Creamy Plain Cheesecake from your book, it did not set, why?"

Sometimes on very humid, rainy days be careful when cooking with gelatine, it has been known not to set.

"I have a slow oven, should I raise the temperature or just be patient?"

If you have a slow oven (an oven that takes longer time to bake than stated in the recipe), it is okay to turn the temperature up by NO MORE THAN 10 degrees, patience is a virtue. If you choose to raise the temperature further your baking items make be over-cooked on the bottom and under-cooked on the top.

"I like to make a recipe of cheese and silverbeet in triangle parcels of puff pastry, it seems to be a waste of electricity making 4 of them for 1 person, is there a quicker, easier way?"

Yes, if you have a toasted sandwich maker you can melt a little butter in a cup in the microwave, using a pastry brush, brush a little melted butter onto the bottom plate of the sandwich maker, place a sheet of puff pastry (cut to the correct size) on the bottom. Place your ingredients into the hollows of the sandwich maker. Place another sheet of puff pastry (cut to the correct size) on top of the ingredients, brush the inside of the lid of the sandwich maker and close the lid. Your puff pastry will cook and rise the same as it would as if in the oven, at substantially less time and electricity. It will take a little longer than bread to cook, it will be cooked when golden brown. NOTE: if you wish to place meat items inside to make a "triangle pie" as my husband calls them, make sure the filling is cooked before placing in the pastry. Meat will not cook as quick as the pastry.

"I am making wild peach (quandong) chutney and the vinegar taste is too strong what can I do to rectify this? The recipe I used was:
1 kilogram wild peaches (flesh only), 250 grams brown sugar, 250 grams currants, 500 grams onions, one dessertspoon salt, one dessertspoon mustard, a teaspoon and a quarter of cloves, quarter of a teaspoon ground ginger, a little cayenne pepper, enough vinegar to cover. Cook for an hour and a quarter in a saucepan. Which I did - now it is too vinegary and almost takes your breath away when you taste it. I have left mixture in the pot and allowed to cool overnight. I wondered about adding some water and more fruit/spices etc. If I do this I will have enough chutney for the next 10 years!! Cheers Aileen"

Aileen did a little experimenting on her own after I suggested using rice vinegar instead of ordinary vinegar and here is her outcome:

"What I did was to add some (very small amounts one at a time) bi-carbonate of soda. The mixture fizzes up a lot, but if you keep stirring the mixture settles down again. I also added extra water, but again in small amounts. The carb soda counteracted the vinegary taste. I have given away at least 6 jars and comments range from 'that was different' to 'really enjoyed the taste of the chutney'. I have tried it with roast chicken and lamb, lamb chops, used it on sandwiches with chicken and ham - I think it goes well with all these foods.

How do I stop sultanas sinking . All the fruit was on the bottom with a little up the sides, thank you, Julieanne.

It sounds like the recipe is calling for too much moist ingredients and not enough dry ingredients to make the sultanas bind to the mixture, they seem too heavy and the mixture sounds too runny causing them to sink. Add extra flour at the same time as you add the normal flour amount, so for example, if the recipe calls for 1 cup of flour add an extra 1/4 cup of flour at this time. If the mixture still seems too runny add more flour until the mixture thickens to be able to support the sultanas until the baking process takes place. Most of my recipes call for 2 cups of flours, a couple call for more.

What is the best substitute for mascarpone when making a dessert recipe please? Tracey

There is no real substitute for mascarpone, however, you could try using either of the following three ideas:
1. Use the "freshest, best-quality" cream cheese you can find;
2. Mix equal amounts of cream cheese and sour cream;
3. Mix 300 grams of ricotta cheese with 1 cup of heavy cream in a food processor until it forms a uniform cream consistency.