DO YOU HAVE A RECIPE FOR LEMON SLICE?
Cream 125g butter with 1/4 cup icing sugar, then mix in 1 cup flour. Press into a 23cm lined square tin using floured hands. Bake for 15 minutes in moderate oven.
Meanwhile, beat 2 eggs with 1 cup sugar until thick, mix
in 1/4 teaspoon salt, the rind and juice of 1 lemon, 3 tablespoons flour and 1 teaspoon baking powder. Pour over the hot base and bake a further 30 minutes, turning down heat towards the end.
IS THE SLIMY SEDIMENT THAT'S DEVELOPED IN MY BOTTLE OF APPLE CIDER VINEGAR HARMFUL?
No. The gelatinous mass is a kind of cellulose known as the vinegar "mother". It's actually the starting point of vinegar. Most manufacturers pasteurise their product before bottling to prevent "mother" forming while it's on the store shelf.
You can strain it off and still use your vinegar unless there's any mould or smell that indicates spoilage - in which case discard the lot. Vinegar is best used within a year of opening.
If you have a food question email Glenys at glenyswoollard@clear.net.nz
