Food by Barbara Northwood

Cooking Q&A with Kellie Marie

May 29 12:42pm

Do you have a cooking question that you just can't answer?

New Idea's Deputy Food Editor Kellie Marie Thomas is here to help.

Check out her previous answers

With the culinary know how on everything from making the perfect baked potato to boiling an egg, Kellie Marie can solve all your dilemmas

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Check out Kellie Marie's answers here

28 Comments Report Abuse

1. carol.taylor20 - Jan 24 09:25am

I would like to know the amount of gelatine in a gelatine leaf - exactly how much loose gelatine is the equivalent?

2. wendistamps - Feb 06 01:23pm

I make home-made meatballs every week for the family but have run out of ideas to keep them interesting. Do you have any easy
suggestions?

3. debbie.brum - Feb 08 10:41am

A friend gave me a box of mangoes and we have been eating them for breakfast every day. What else can I do with them, as I want to use them before they go bad?

4. a_r_r2001 - Feb 12 09:11am

Everyone comments that my rissoles are immaculate but certain people seem to experience psychedelic episodes immediately following consumption. (Too much red wine or too many spices? I'm not sure). But what should be the ratio of curry powder to mince? Thanks. Love your work. xo Anthony

5. benonfoot - Feb 12 10:09am

BBQ's. With regards to steak. I'd love to hear how you can test the level of cooking (rare/medium/well done) without cutting the meat... ideally I like medium-rare, but with the standing time its a bit hit and miss... do you have any suggestions?

6. doughowe73 - Feb 12 11:42am

Cheese Sauce. I would like to know how to make the perfect Cheese sauce, like you get in a Cheese Fondue in the swiss Alps. Every time I try it ends up lumpy or too strong. What is the best cheese to use and what is the right quantity?

7. btaboua - Feb 18 02:26pm

We've had fried & boil fish for our dinner all the time. So could you tell us a better recipe for that to keep it more interesting & tasty?

8. elham_alamar - Feb 19 04:06am

tell me what else to cook for 2 years old baby.
Thanks

9. hermis316 - Feb 19 04:25pm

HI..
I WAS TRYING TO MAKE SWISS ROLLS AND HAVE A WHIPPED CREAM FILLING INSIDE. HOWEVER I DO FIND IT HARD TO ROLL IT EITHER THE CREA IS NIT SET OR MELT, OR THE SPONGE ROLL CRACKED.. HOW DO I MAKE A BETTER WHIPPED CREAM WITH GALATINE EXTRA?

10. karinaj71 - Feb 23 05:56pm

I have been looking for a recipe for deviled pasta. Cant find one any where, do you have one, or know where i can find one. Please in need of this recipe.