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Topics - Wonder
16
« on: September 30, 2013, 11:00:10 pm »
I thought I would give this method a try with just a single egg this morning and it worked perfectly. I cooked for 1 minute longer because I don't like runny eggs and it was perfect. I did notice a bit of the white was a little rubbery but I don't think that's the recipe. I will try poaching this way from now on although not sure when we are making more than two eggs how it will go but it does give instructions for doing more.
Linked - JD
17
« on: September 13, 2013, 01:52:13 am »
Well today of all days i managed to strip my blades. Fortunately i had a late night last night and got the cupcakes made and the bread sticks almost there before doing it. If I've got time i will be able to go to the Melbourne office and get a new bowl but will need to weigh that up against how much I still needed to do in the TMX. Lucky I don"t generally stress too much. DH has also unexepectedly had to go to a funeral so I'm also on spit duty. Here's a few photos of where we are up to.  Cupcakes ready for icing  Meat ready for the spit  Lolly bar almost there  The cake, all finished And Melbourne is expecting thunderstorms today!!
18
« on: August 26, 2013, 08:09:58 am »
We had these last night with roast chicken for dinner and they were loved by all. I did approximately 300grm of each of the vegetables and didn't steam the sweet potato but did include the pumpkin because I find sweet potato cooks quicker than everything else when roasting vegetables. I kept the beetroot seperate to the other vegetables and placed them in the bottom tray, and think the Varoma would be at capacity using the full quantities. I also added some cauliflower when putting them in the oven. Next time I would reduce the amount of duck fat as I needed to drain some of it off after cooking for a little while.
I would also suggest following her method of laying in a single layer on a couple of trays as I needed to transfer to a bigger tray so they would crisp up.
I'll definitely be using this recipe again.
19
« on: August 26, 2013, 04:07:52 am »
I'm looking to purchase a couple of food warmers to use at DD birthday party in a few weeks. Has anybody suggestions on the best place to get reasonable priced ones? There are a few places that are on ebay that seem good but I always prefer to see before i buy if possible.
21
« on: June 18, 2013, 11:45:33 pm »
23
« on: May 13, 2013, 12:05:18 am »
I'm wanting to use up some old tomatoes today and was thinking of making the kids some soup for tea. I thought I had seen a recipe on here for tomato soup that tasted like the tinned version but now can't find it. Is anyone able to help me? DS is super fussy with soup but he says he will eat tomato if it tastes like the canned version. 
24
« on: March 26, 2013, 02:53:05 am »
I haven't tried this recipe yet but might give it a go over the weekend for my DD who is trialling a dairy free diet and loves chocolate. I've tried a few Teresa Cutter's recipes and they've been great so hoping this one is the same and her recipe calls for it to be mixed in a high speed blender so it's just a matter of timing. She also says it can be used as a cake icing. http://www.thehealthychef.com/2013/03/healthy-chocolate-mousse/Members' comments]/b]
Aussie Brenda - I just had to make this RIGHT NOW , it is delicious, instead of trying to get the bowl completely scraped out I put in some milk and made a choc milkshake. I only made half the recipe, it isn't a lot but it is rich I think I put a bit too much cocoa in.
JD - I just had to try this too when I read it. I had a very ripe avocado that would have probably ended up in the bin but it was fine when I peeled it so I made 1/2 the recipe but did add a full, very ripe banana and a splash of water. What I test tasted was delicious. Note - a serving size is only 2 tablespoons.
Wonder - This was a failure in our house. DS licked a tiny bit off his spoon and said it was horrible and DD said she could taste the banana! Even though I used only a small banana that was the dominant taste I noticed as well. We had a small amount with our panacotta a but I think the rest will go in the bin. Such a shame as I used real maple syrup and cacao so it ended up quite an expensive dish.
JulieO - I have to agree with you here Wonder. Made this a few days ago and knowing it was 'healthy' couldn't save it for me, I threw the rest away as it wouldn't have been eaten.
25
« on: March 19, 2013, 11:16:48 pm »
Hi all, we have started using Crio Bru in some recipes and I've also been reading about cacao beans, nibs and powder and wondering if they are all similar. I've tried looking on line and while I think the difference between cacao and cocoa is the treatment and additives in the cocoa powder, I can't decipher the difference between Crio Bru and Cacao nibs/beans. Any ideas?
26
« on: March 18, 2013, 11:25:48 pm »
Hi all, I'm loooking at buying some rapadura and raw cacao powder and wondering if anyone in Melbourne knows of the best place to try. Thanks
27
« on: February 18, 2013, 10:21:36 pm »
Hi, I'm just resurfacing after a very busy work period and I've been given an unexpected bonus by work, I'm thinking of purchasing one of these. I can't find a lot of reviews on them and I've got a lot of questions to ask the distributor, but thought some of you may have heard of them or know of someone who has one. http://www.tandoorliving.com.au/Tandoor-clay-oven-cooking-home.html
28
« on: January 24, 2013, 03:19:28 am »
Hi everyone, I haven't been on here much recently because of work but have noticed a lot of you buying chip makers and thought some more people maybe interested in still buying. I found this one at David Jones online heavily reduced, I hope it's the same as others have bought because I've just ordered one for myself. http://shop.davidjones.com.au/djs/m20/en/davidjones/topchips-crisp-maker-set
29
« on: December 28, 2012, 09:28:20 pm »
Hi everyone,
I have about 1 1/2 legs of Greek marinated lamb which has been cooked and carved which was left over from a gathering on Thursday and I'm hoping people can give me ideas to use it up. We had some on pizzas last night and I'm thinking of making gravy with the marinade and making some pies but not sure if they would taste that great. The marinade is very strong and has a combination of soy sauce ( I know it doesn't sound Greek!), mint, garlic, rosemary, white wine and cumin.
We'll also use some for souvlaki today or tomorrow.
All ideas greatly appreciated.
30
« on: November 06, 2012, 10:11:38 pm »
The last few loaves of bread haven't risen anywhere what I can normally get and I wasn't sure why. They taste great but just slightly heavier than normal. Last night I realised in all the loaves that aren't rising as well I have replaced the water with Whey leftover from my greek style yoghurt making. Would this be the reason the yeast isn't activating as well?
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