Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - judydawn

Pages: 1 ... 2623 2624 [2625] 2626 2627 2628
39361
Recipe Requests / Re: Corn Cihips
« on: March 02, 2009, 09:35:34 pm »
Make sure you roll these as thinly as possible, the outside ones were nice and crunchy but some of the inside ones were a little too thick and weren't as nice.  Makes 4 traysful so prepare them all before cooking them as they need to stay in the oven until cold which is a little hard to do if you are doing it in 2 batches.  I cooked mine for 12 minutes at least, maybe more. 

39362
Chit Chat / Re: What are you cooking today?
« on: March 02, 2009, 08:07:10 am »
Did a bit of research yesterday Amanda and found that you can submerge peeled cloves of garlic in a dry white or red wine or a white or red wine vinegar.  Will keep for about 4 months in the fridge. Storing in olive oil is a no no as we have previously discussed in this thread. You can of course buy whole garlic cloves at supermarkets preserved in something - wonder how they would be for your heartburn.  Mayo seems to be an ongoing problem but will try your suggestion next time.

39363
Chit Chat / Re: What are you cooking today?
« on: March 02, 2009, 07:45:47 am »
Visitors gone, everything went down well.  I made absolutely everything in the machine.  The steamed garlic rice from Bron was as good as she said it was. We had a dip, corn chips, chicken casserole, garlic rice, steamed green vegies, chocolate mousse and ginger cordial (followed by a bottle of wine!) Still think the mousse was more like a chocolate pot but was very nice. Oh, I had to buy the bread rolls as I haven't mastered that aspect yet. Now to work out my next menu for the next lot of visitors.

39364
Tips and Tricks / Re: Garlic peeling tip
« on: March 01, 2009, 08:06:32 am »
Interesting what this site turns up isn't it?  You would never have though one little clove of garlic could cause so much discussion or, as it turns out, problems!!

39365
Chit Chat / Re: What are you cooking today?
« on: March 01, 2009, 08:02:02 am »
Maybe it needed that violet crumble topping Karen to intensify the taste.  Someone else must have made this one by now, what did they think. Can you just drizzle chocolate over the top maybe?

Re the mayo - read a hint by baf65 dated 10th Nov under the heading Room Temperature Eggs in Hints which may be of interest to you and anyone else trying mayo.  I have yet to make it again since reading this hint but will do so next time.

I leave the apple out of the coleslaw and add a little sugar to compensate.

I made the corn chips posted by you Karen 20/2 to go with the dip I made earlier. Was quite happy with them.

Also did my chicken version of Master Moderators rabbit stew from the forum again for my visitors tomorrow.  Got the speed wrong this time and the pieces are a lot smaller so it will be served with rice tomorrow now, not mashed potato as I had planned.  Thought I'd try that steamed garlic rice bron posted 5/2 this time. 

Have also made the revised recipe for chocolate mousse, not the one from the everyday cook book which everyone says is more like a chocolate sauce. I hope it turns out OK.

Tomorrow's lunch is the first time I've fed visitors from my thermomix - hope they like it!!  I'll post their reaction later.


39366
Chit Chat / Re: What are you cooking today?
« on: March 01, 2009, 04:00:03 am »
Having a cooking day today for visitors coming to lunch tomorrow.  Just made the Capsicum & Sundried Tomato Dip, everyday book page 54.  Very nice, different!  Far too much though so was wondering if anyone has made this one and frozen a portion for later. If not, looks like daughter will get it when I see her on Tuesday. She has made this one before and loved it so I knew it was going to be OK - not brave enough to try something different like this recipe unless it has been recommended.

39367
Tips and Tricks / Re: Garlic peeling tip
« on: March 01, 2009, 03:29:18 am »
This topic has set the cat amongst the pigeons!  Think I'll do the vinegar tip to be on the safe side - I'll still keep it in the fridge though and won't do too many either.  Thanks for your help on this subject.  I was going to google the question but hadn't found the time - might still do that and read up some more about it. 

39368
Bread / Re: pullapart type loaf
« on: March 01, 2009, 12:03:07 am »
Mine definitely couldn't be called bread so don't know what I did wrong. Buggar!

39369
Bread / Re: pullapart type loaf
« on: February 28, 2009, 10:08:13 am »
  I have done scones and pizza bases but this is my first attempt at bread so I need to ask a bit more about it.  I did Cathy's chilli feta version and then wasn't sure whether I still had to put some butter on it before the feta.  I grated a little bit of plain butter on then scattered the chopped up fetta and chilli (added more chilli sauce to as I didn't think there was enough). I sprinkled the top with grated parmesan after I brushed it with the milk then I cooked it in a silicone 25cm round container and it looked perfect.  However, DH didn't like it at all (not unusual in this house) so I am left with huge quantities, some of which went around to Mum but most of it has ended up in the freezer.  It tasted more like a scone than bread to me - is this how it is supposed to taste?!! I had a bit with butter on later when it had gone cold and I don't mind it at all but I don't know if I could serve it up to visitors as 'bread'. Help!!

39370
Tips and Tricks / Re: Garlic peeling tip
« on: February 28, 2009, 09:54:17 am »
Thanks Cookie1 & Karen, will give it a go that way.  What a time saver.

39371
Tips and Tricks / Re: Composting
« on: February 28, 2009, 06:27:23 am »
I use absolutely every drop of water that I rinse my TMX out with due to water restrictions here in South Australia.  I have a bucket permanently in the sink and make many trips out to my garden during the day.  Waste not want not. Must get another bucket for under the sink to put the vegie peelings in and give them a whizz at the end of the day for compost.  See if I can put some goodness into my infertile soil.

39372
Tips and Tricks / Re: Cocktails and drinks
« on: February 28, 2009, 05:29:50 am »
Good tip - only trouble is I never have room in my freezers to stand glasses!

39373
Tips and Tricks / Re: More luscious risooto from baf65
« on: February 28, 2009, 05:12:16 am »
Being just the 2 of us, we live off leftovers!!! Can see the funny side of you heading towards your neighbours to get rid of food though Cookie 1- have they moved yet!!!

39374
Tips and Tricks / Re: Garlic peeling tip
« on: February 28, 2009, 03:56:58 am »
This tip (and the one for onions) sounds great. Can anyone tell me what to do with cloves of unpeeled garlic to preserve them until needed as it would be a great idea to buy garlic in bulk, peel the lot and have them ready to go.  I have a feeling I read somewhere (not here) that they could be frozen - anyone tried this or have other ideas.

39375
Tips and Tricks / Re: uh oh!
« on: February 28, 2009, 01:35:23 am »
We have to blame them for something!  If anything goes missing in this house, it is always my fault but when it is found, he realises he did move it there!!! Payback is sweet.

Pages: 1 ... 2623 2624 [2625] 2626 2627 2628