I just made a quiche for the first time in a flan case with the removable
base. The quiche started leaking out straight away, so I put a tray
underneath, but it kept leaking out as it cooked. I don't think there's
much egg mixture left in it now. What happened here? Isn't that what these
pans are for? Was my mixture too runny?

Any help appreciated.

Jen

"Jen" > wrote in
:

> I just made a quiche for the first time in a flan case with the
> removable base. The quiche started leaking out straight away, so I
> put a tray underneath, but it kept leaking out as it cooked. I don't
> think there's much egg mixture left in it now. What happened here?
> Isn't that what these pans are for? Was my mixture too runny?
>
> Any help appreciated.



Ummmmmmm, did you line the tray/case with pastry??



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

Jen wrote:
> I just made a quiche for the first time in a flan case with the removable
> base. The quiche started leaking out straight away, so I put a tray
> underneath, but it kept leaking out as it cooked. I don't think there's
> much egg mixture left in it now. What happened here? Isn't that what these
> pans are for? Was my mixture too runny?
>
> Any help appreciated.
>
> Jen
>
>


Did you line the flan case with a crust?

gloria p

"Jen" > wrote in message
...
>I just made a quiche for the first time in a flan case with the removable
>base. The quiche started leaking out straight away, so I put a tray
>underneath, but it kept leaking out as it cooked. I don't think there's
>much egg mixture left in it now. What happened here? Isn't that what
>these pans are for? Was my mixture too runny?


It just finished cooking, so I tried a taste test, with the egg filling
scooped out of the tray and put on top. It seems I am the absolute worlds
worst quiche cook!. It tasted like crap! Obviously I need a good step by
step recipe. I would really appreciate anyone's recipes, including the
pastry. Thanks

Jen

Jen wrote:

> I just made a quiche for the first time in a flan case with the removable
> base. The quiche started leaking out straight away, so I put a tray
> underneath, but it kept leaking out as it cooked. I don't think there's
> much egg mixture left in it now. What happened here? Isn't that what these
> pans are for? Was my mixture too runny?
>
> Any help appreciated.
>
> Jen
>
>


Care to post the recipe?

Frozen phyllo dough can be used for the crust with good results and a
corn meal crust is nice also.

It does sort of sound like your egg custard was to thin. Though using
the flan case with a crustless quiche may have been the problem. Most
of the time the crust is baked first, filing placed in that and then the
filling baked. For a crustless quiche you want either a quiche pan or
solid (non removable bottom) pie plate.
---
JL

(here's some instructions i saved from a web site i cant recall the name of)

"Quiche is an easy dish. Its filling of cheese and onions, or spinach,
or lobster or etc., is held together by a custard--liquid and eggs which
slowly coagulate in the oven.

All-purpose custard. Whatever the filling, the custard mixture remains
the same, and as you can't be exact about total amounts since pie shells
vary in depth, you can at least calculate the custard by egg:

Whisk 1 "large" egg in a measuring cup. Blend in liquid (usually milk)
to reach the 1/2 c. mark.

For example, whisk 3 eggs into 4-c. measure and stir in enough milk to
reach the 1 1/2-c. mark. Whisk in a little salt to taste, freshly ground
white pepper plus perhaps a speck of nutmeg, or drops of hot-pepper
sauce. This is usually the amount you'll need for an 8- to 9-inch shell.

Pie shells for quiche:

Quiches are traditionally served in a prebaked, freestanding,
straight-sided shell formed in a ring 1/2 to 3/4 inches deep. If you
can't find one, use a regular pie tin with slanting sides or a
store-bought frozen pie shell. Or, for appetizers, bake in a free-form
rectangular shell that cuts nicely into bite sizes. In any case, prick
the bottom of the dough at 1/4-inch intervals with a table fork and, to
prevent sides from collapsing and bottom from rising, weigh down with
buttered aluminum foil filled with dried beans (which can be kept and
used indefinitely for this purpose). Bake at 450 degrees for about 10
minutes, until the dough has set; remove foil and beans and bake another
7 to 8 minutes more, to brown slightly.


Cheese and Onion Quiche

Ingredients
# 2-3 c. sliced onions cooked to very tender in 2 tbsps. olive oil and
seasoned with salt, pepper, and a little sage.
# prebaked 9-inch pie shell in its ring or tin
# 1/4 c. lightly pressed down, coarsely grated Swiss cheese
# 1 1/2 c. of the preceding all-purpose custard

Directions

Preheat the oven to 375 degrees and place the rack in the upper-third
level. Spread half the cheese in the bottom of the pie shell, spread on
the onions, and top with the remaining cheese. Beat up the custard
briefly and pour it over the onions, filling the shell to within 1/8
inch of its rim if it's straight-sided, not much more than halfway if
the shell is slant-sided and the sides seem at all fragile. Bake 25 to
30 minutes, until filling is lightly puffed and nicely browned. For
serving, slip the warm quiche out of its ring or pan and onto a serving
board or platter, or serve from the pan cut into wedges.


Spinach Quiche:

Stem, wash, blanch, squeeze dry, then chop 10-oz. pkg. of fine fresh
spinach. Saute' 2 tbsps. of shallots or scallions briefly in 2 tbsps.
butter, add spinach, and stir over moderate heat for several minutes
until very tender. Season carefully with salt, pepper, and a speck of
nutmeg. Proceed to build and bake the quiche as described.


Shrimp Quiche:

Saute' 1 c. of small cooked and shelled shrimp in 2 tbsps. butter for 1
minutes. Pour in 1/4 c. dry white vermouth and boil down rapidly for 30
seconds or so. Season with salt and pepper; proceed to build and bake
the quiche as described."

"PeterL" > wrote in message
...
>
> Ummmmmmm, did you line the tray/case with pastry??


Yes, but I didn't cook it first. Could that have been the problem?

Oh pshaw, on Thu 08 Jun 2006 06:47:03p, Jen meant to say...

> I just made a quiche for the first time in a flan case with the
> removable base. The quiche started leaking out straight away, so I put
> a tray underneath, but it kept leaking out as it cooked. I don't think
> there's much egg mixture left in it now. What happened here? Isn't
> that what these pans are for? Was my mixture too runny?
>
> Any help appreciated.

Did you have the flan case lined with pastry? This is a must for any
loose-bottomed pan. If you used pastry, it may have had a hole in it
somewhere. Pre-baking the pastry helps to insure against this problem an
also avoids a soggy crust.

Here is a recipe I often use.


* Exported from MasterCook *

Quiche Lorraine

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pastry for 9-inch crust pie
8 slices bacon
1 1/2 Cups shredded Swiss cheese (4 ounces)
1/2 Cup Diced Onion -- (optional, see note)
4 large eggs
2 cups heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper

Preheat oven to 425 degrees. Line pastry shell with baking parchment and
fill with rice, beans, or pie weights. Bake 10 minutes, then remove paper
and weights. Continue baking until pastry just begins to color. Remove
and cool to room temperature. Reduce oven to 350 degrees.

Meanwhile, cook bacon until crisp. Remove bacon to paper towel to drain,
then crumble and set aside. In bacon fat, cook onion until tender. Drain
and set aside.

Scatter crumbled bacon, onion, and Swiss cheese evenly in pastry shell.

Beat eggs slightly; beat in remaining ingredients. Pour into pastry shell
over bacon, cheese and onion.

Bake 35-45 minutes, or until knife in center comes out clean. Let stand 10
minutes before cutting.

NOTES : The addition of onion makes this a Quiche Alsacienne.

--
Wayne Boatwright @¿@¬
_____________________

Oh pshaw, on Thu 08 Jun 2006 07:40:41p, Jen meant to say...

>
> "PeterL" > wrote in message
> ...
>>
>> Ummmmmmm, did you line the tray/case with pastry??
>
>
> Yes, but I didn't cook it first. Could that have been the problem?

It could be. Cook or raw, however, you must insure that the pastry has
absolutely no holes in it before filling and final baking.



--
Wayne Boatwright @¿@¬
_____________________

Wayne Boatwright wrote:

> Oh pshaw, on Thu 08 Jun 2006 07:40:41p, Jen meant to say...
>
>>"PeterL" > wrote in message
...
>>
>>>Ummmmmmm, did you line the tray/case with pastry??
>>
>>
>>Yes, but I didn't cook it first. Could that have been the problem?
>
> It could be. Cook or raw, however, you must insure that the pastry has
> absolutely no holes in it before filling and final baking.


That's one way, definitely.

If you do need to poke holes in the dough, try this (I normally
do poke holes. It's called "docking" and it helps when
you're using really flaky pastry):

Remove the pastry shell from the oven just when it starts to
brown. Remove the pie weights. Gently brush the crust with egg
white and return to the oven until completely brown.

This plugs the holes and makes for a nice, crunchy texture.

--
Reg

Jen wrote:

> I just made a quiche for the first time in a flan case with the removable
> base. The quiche started leaking out straight away, so I put a tray
> underneath, but it kept leaking out as it cooked. I don't think there's
> much egg mixture left in it now. What happened here? Isn't that what these
> pans are for? Was my mixture too runny?
>
> Any help appreciated.

Are you by any chance blonde?
I was going to suggest that you should have blind baked the pastry shell before
putting the egg mixture in, but you made no mention of any pastry.

Oh pshaw, on Thu 08 Jun 2006 07:57:43p, Reg meant to say...

> Wayne Boatwright wrote:
>
>> Oh pshaw, on Thu 08 Jun 2006 07:40:41p, Jen meant to say...
>>
>>>"PeterL" > wrote in message
...
>>>
>>>>Ummmmmmm, did you line the tray/case with pastry??
>>>
>>>
>>>Yes, but I didn't cook it first. Could that have been the problem?
>>
>> It could be. Cook or raw, however, you must insure that the pastry has
>> absolutely no holes in it before filling and final baking.
>
>
> That's one way, definitely.
>
> If you do need to poke holes in the dough, try this (I normally
> do poke holes. It's called "docking" and it helps when
> you're using really flaky pastry):
>
> Remove the pastry shell from the oven just when it starts to
> brown. Remove the pie weights. Gently brush the crust with egg
> white and return to the oven until completely brown.
>
> This plugs the holes and makes for a nice, crunchy texture.

Yes, egg white is a good idea. I sometimes do that, not so much for quiche
but for regular egg custard pies. It's a bit more insurance.

--
Wayne Boatwright @¿@¬
_____________________

"Joseph Littleshoes" > wrote

> Though using
> the flan case with a crustless quiche may have been the problem. Most
> of the time the crust is baked first, filing placed in that and then the
> filling baked.

Bingo.



Inviato da X-Privat.Org - Registrazione gratuita http://www.x-privat.org/join.php

Jen wrote:
> I just made a quiche for the first time in a flan case with the removable
> base. The quiche started leaking out straight away, so I put a tray
> underneath, but it kept leaking out as it cooked. I don't think there's
> much egg mixture left in it now. What happened here? Isn't that what these
> pans are for? Was my mixture too runny?
>
> Any help appreciated.
>
> Jen
Hi Jen
If you have a flan tin with removable base, then you will need pastry
of some sort. If you have a normal tin or pie dish without the
removable base, then you can just stick the egg mixture straight in.
You are not the worlds worst cook - i've done the same thing myself.
Cheers
Marlene

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
8.19...
> Here is a recipe I often use.
>
>
> * Exported from MasterCook *
>
> Quiche Lorraine
>


That sounds great. Do you have a good recipe for the pastry as well?

Jen

"Dave Smith" > wrote in message
...

> Are you by any chance blonde?
> I was going to suggest that you should have blind baked the pastry shell
> before
> putting the egg mixture in, but you made no mention of any pastry.

Actually I used to be a dark blonde at one stage. But the recipe I used
didn't say to pre-bake the pastry (there was a pastry), and having never
made one before, I just did what it said.

Jen

Oh pshaw, on Fri 09 Jun 2006 01:14:09a, Jen meant to say...

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 8.19...
>> Here is a recipe I often use.
>>
>>
>> * Exported from MasterCook *
>>
>> Quiche Lorraine
>>
>
>
> That sounds great. Do you have a good recipe for the pastry as well?

This is what I most often use...

1-1/3 cups plain flour
1/2 cup solid shortening (or use half butter/half lard)
1/2 teaspoon salt
3-4 tablespoons ice water

Combine flour and salt in mixing bowl. Cut shortening into flour mixture
using pastry blender or two knives until most of the mixture forms small
pieces the size of green peas. Sprinkle ice water over mixture one
tablespoon at a time, tossing with a fork to distribute thoroughly.
Mixture should form a mass when pressed together. Form a ball of dough,
then flatten to a disk shape about 5 inches in diameter. Wrap in plastic
wrap and refrigerate at least 1/2 hour to chill, but do not allow to
harden. Roll pastry out to 1/8 inch thick, then fit into flan case or pie
tin. Press in gently and securely, then chill thoroughly. Prebake as
suggested in quiche recipe.

--
Wayne Boatwright @¿@¬
_____________________

This was my first shot, and it turned out pretty good.

Pictures at:
http://cooking.mikeski.net/index.php....html#extended

Basic Quiche:
6 Eggs
1 Cup of cream (or milk)
1 Deep dish pie crust (I used a friozen one)
1 Cup of shredded cheese (Cheddar, or anything, really)
1/4 Cup of ricotta cheese

Filling:
You can use just about anything for the filling. I pretty much threw in
whatever was left in the fridge. Here's what I used:

1/2 Cup country ham (this is the salty kind)
1/2 Cup coarsley shredded spinach leaves
1 Small onion
2 Mushrooms
1 clove of garlic
NOTE: The country ham was salty, so I didn't add any. If you don't use
salty filler, you'll probably need a teaspoon or so.

To make:
NOTE: The pictures show 2 being made, because the crusts came in a 2
pack. Double the recipe to make 2, as these quantaties are for one.

Sautee the chopped onion, mushroom, garlic and ham.

Preheat the oven to 400 degrees.

Prepare the crust per the directions. Mine came in a pan already, and
just had to be thawed out.

Put the filling in the pie crust, the ham, shredded cheese, and
spinach. Distribute this evenly on the bottom of the pan.

Beat the eggs, cream, and ricotta (along with any spices you want to
add, such as oregeno or parsley), and pour this over the mixture. Leave
about 1/4 of an inch at the top of the pan so the quiche does not spill
over.

Bake on a cookie sheet (to catch any spill-overs) for 40 minutes, or
until the top is browned and a knife stuck in the middle comes out
clean.

Let it cool for about 20 minutes, and serve.

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> Oh pshaw, on Fri 09 Jun 2006 01:14:09a, Jen meant to say...
>
>>
>> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
>> 8.19...
>>> Here is a recipe I often use.
>>>
>>>
>>> * Exported from MasterCook *
>>>
>>> Quiche Lorraine
>>>
>>
>>
>> That sounds great. Do you have a good recipe for the pastry as well?
>
> This is what I most often use...
>
> 1-1/3 cups plain flour
> 1/2 cup solid shortening (or use half butter/half lard)
> 1/2 teaspoon salt
> 3-4 tablespoons ice water
>
> Combine flour and salt in mixing bowl. Cut shortening into flour mixture
> using pastry blender or two knives until most of the mixture forms small
> pieces the size of green peas. Sprinkle ice water over mixture one
> tablespoon at a time, tossing with a fork to distribute thoroughly.
> Mixture should form a mass when pressed together. Form a ball of dough,
> then flatten to a disk shape about 5 inches in diameter. Wrap in plastic
> wrap and refrigerate at least 1/2 hour to chill, but do not allow to
> harden. Roll pastry out to 1/8 inch thick, then fit into flan case or pie
> tin. Press in gently and securely, then chill thoroughly. Prebake as
> suggested in quiche recipe.


That's pretty similar to the one I made, but I didn't prebake. I'll try
your recipe next week. Thanks so much - again.

Jen

Jen wrote:

> > Are you by any chance blonde?
> > I was going to suggest that you should have blind baked the pastry shell
> > before
> > putting the egg mixture in, but you made no mention of any pastry.
>
> Actually I used to be a dark blonde at one stage. But the recipe I used
> didn't say to pre-bake the pastry (there was a pastry), and having never
> made one before, I just did what it said.

Sorry, but I had to ask :-)
Was it flowing out through the flan pan or spilling over the top?
I usually make quiche in a regular pie pan.

Jen wrote:
> "Jen" > wrote in message
> ...
>> I just made a quiche for the first time in a flan case with the
>> removable base. The quiche started leaking out straight away, so I
>> put a tray underneath, but it kept leaking out as it cooked. I
>> don't think there's much egg mixture left in it now. What happened
>> here? Isn't that what these pans are for? Was my mixture too runny?
>
>
> It just finished cooking, so I tried a taste test, with the egg
> filling scooped out of the tray and put on top. It seems I am the
> absolute worlds worst quiche cook!. It tasted like crap! Obviously
> I need a good step by step recipe. I would really appreciate
> anyone's recipes, including the pastry. Thanks
>
> Jen

I'm too lazy to make pastry. I buy pastry crusts in the foil tins and then
add the egg mixture with whatever... quiche is really soooooo simple. For
quiche lorraine add some cooked bacon and cheese. For something fancier,
add steamed spinach and provolone or swiss cheese. It's not rocket science,
sweetie Just put it in the oven.

I had dinner last Sunday with a little kid, 11 years old, who figured out
how to fire up the kitchen torch for Creme Brulee. Come on, you can do
quiche!

Jill

On Fri, 09 Jun 2006 01:47:03 GMT, "Jen" >
wrote:

>I just made a quiche for the first time in a flan case with the removable
>base. The quiche started leaking out straight away, so I put a tray
>underneath, but it kept leaking out as it cooked. I don't think there's
>much egg mixture left in it now. What happened here? Isn't that what these
>pans are for? Was my mixture too runny?
>
>Any help appreciated.

Raw pastry shells tend to leak, and those removable-bottomed pans leak
even more so because they don't have anything to seal the gap... when
I used to use them for quiche I'd seal the bottom of the pastry by
brushing it with eggwhite before putting the filling in, and I'd put a
cookie sheet on the shelf underneath the quiche pan to catch the
inevitable drips... otherwise it makes one heck of a mess in the
bottom of the oven!

Nancy2 wrote:

> I rarely make my own pastry for quiche - I use those Pet-Ritz Deep Dish
> Pie Crusts from the freezer section - I think they taste fantastic, and
> they are fool-proof.
>
> I wouldn't put a really thin liquidy mix like quiche into a flan pan,
> no matter how good the crust was (as opposed to using flan pans for a
> thicker custardy mix). That's just me.
>
> N.

I use a regular pie pan also, blind baking the crust. But I prefer to
use the Pillsbury folded up crusts (wait, they're rolled now) in my own
glass pan. The presentation is better, IMO, and I can flute the sides up
nicely to hold my contents in well.

Oh pshaw, On Fri 09 Jun 2006 06:08:07a, fred was muttering about...

> This was my first shot, and it turned out pretty good.
>
> Pictures at:
> http://cooking.mikeski.net/index.php....html#extended

They look delicious, Fred. I know there are many different ratios of egg to
cream/milk varying from recipe to recipe. This one does seem a bit heavyt on
the eggs, however.

--

Wayne Boatwright
__________________________________________________ ________________________

I often wonder ...
What do people mean when they say the computer went down on me?

Oh pshaw, On Fri 09 Jun 2006 06:18:07a, Jen was muttering about...

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>> Oh pshaw, on Fri 09 Jun 2006 01:14:09a, Jen meant to say...
>>
>>>
>>> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
>>> 8.19...
>>>> Here is a recipe I often use.
>>>>
>>>>
>>>> * Exported from MasterCook *
>>>>
>>>> Quiche Lorraine
>>>>
>>>
>>>
>>> That sounds great. Do you have a good recipe for the pastry as well?
>>
>> This is what I most often use...
>>
>> 1-1/3 cups plain flour
>> 1/2 cup solid shortening (or use half butter/half lard)
>> 1/2 teaspoon salt
>> 3-4 tablespoons ice water
>>
>> Combine flour and salt in mixing bowl. Cut shortening into flour
>> mixture using pastry blender or two knives until most of the mixture
>> forms small pieces the size of green peas. Sprinkle ice water over
>> mixture one tablespoon at a time, tossing with a fork to distribute
>> thoroughly. Mixture should form a mass when pressed together. Form a
>> ball of dough, then flatten to a disk shape about 5 inches in diameter.
>> Wrap in plastic wrap and refrigerate at least 1/2 hour to chill, but
>> do not allow to harden. Roll pastry out to 1/8 inch thick, then fit
>> into flan case or pie tin. Press in gently and securely, then chill
>> thoroughly. Prebake as suggested in quiche recipe.
>
>
> That's pretty similar to the one I made, but I didn't prebake. I'll try
> your recipe next week. Thanks so much - again.
>
> Jen

You're very welcome. Please post your results after you bake them.

--

Wayne Boatwright
__________________________________________________ ________________________

I often wonder ...
What do people mean when they say the computer went down on me?

Wayne,

You're right, the next time, I'm going to go +1.5x the milk, it needed
a little more.

Thanks!

Wayne Boatwright wrote:
> Oh pshaw, On Fri 09 Jun 2006 06:18:07a, Jen was muttering about...
>
> >
> > "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> > 28.19...
> >> Oh pshaw, on Fri 09 Jun 2006 01:14:09a, Jen meant to say...
> >>
> >>>
> >>> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> >>> 8.19...
> >>>> Here is a recipe I often use.
> >>>>
> >>>>
> >>>> * Exported from MasterCook *
> >>>>
> >>>> Quiche Lorraine
> >>>>
> >>>
> >>>
> >>> That sounds great. Do you have a good recipe for the pastry as well?
> >>
> >> This is what I most often use...
> >>
> >> 1-1/3 cups plain flour
> >> 1/2 cup solid shortening (or use half butter/half lard)
> >> 1/2 teaspoon salt
> >> 3-4 tablespoons ice water
> >>
> >> Combine flour and salt in mixing bowl. Cut shortening into flour
> >> mixture using pastry blender or two knives until most of the mixture
> >> forms small pieces the size of green peas. Sprinkle ice water over
> >> mixture one tablespoon at a time, tossing with a fork to distribute
> >> thoroughly. Mixture should form a mass when pressed together. Form a
> >> ball of dough, then flatten to a disk shape about 5 inches in diameter.
> >> Wrap in plastic wrap and refrigerate at least 1/2 hour to chill, but
> >> do not allow to harden. Roll pastry out to 1/8 inch thick, then fit
> >> into flan case or pie tin. Press in gently and securely, then chill
> >> thoroughly. Prebake as suggested in quiche recipe.
> >
> >
> > That's pretty similar to the one I made, but I didn't prebake. I'll try
> > your recipe next week. Thanks so much - again.
> >
> > Jen
>
> You're very welcome. Please post your results after you bake them.
>
> --
>
> Wayne Boatwright
> __________________________________________________ ________________________
>
> I often wonder ...
> What do people mean when they say the computer went down on me?

Oh pshaw, on Sun 11 Jun 2006 12:22:45p, fred meant to say...

> Wayne,
>
> You're right, the next time, I'm going to go +1.5x the milk, it needed
> a little more.
>
> Thanks!

You're very welcome.

--
Wayne Boatwright @¿@¬
_____________________

goomba38 wrote:
> Nancy2 wrote:
>
> > I rarely make my own pastry for quiche - I use those Pet-Ritz Deep Dish
> > Pie Crusts from the freezer section - I think they taste fantastic, and
> > they are fool-proof.
> >
> > I wouldn't put a really thin liquidy mix like quiche into a flan pan,
> > no matter how good the crust was (as opposed to using flan pans for a
> > thicker custardy mix). That's just me.
> >
> > N.
>
> I use a regular pie pan also, blind baking the crust. But I prefer to
> use the Pillsbury folded up crusts (wait, they're rolled now) in my own
> glass pan. The presentation is better, IMO, and I can flute the sides up
> nicely to hold my contents in well.

Oh, that's a good idea - I have a box of those in my freezer, I should
probably use up. I'll try that next time. ;-)

N.