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Messages - Nay-nay
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31
« on: November 23, 2011, 06:31:03 am »
Sounds yummy! That is exactly how my mother-in-law makes scones. She doesn't like fiddling around with cooking too long either. 
32
« on: November 23, 2011, 06:25:23 am »
We love this meal - nobody minds the steamed meatball - can't even notice with sauce over the top. It's on page 15 (this is a note to myself, as I have trouble finding it in a hurry) 
33
« on: November 23, 2011, 12:29:12 am »
I see Quirky Jo is cookin this today - she had it on FB. Sounds interesting. Did you get the dashi posted? Do you have a website for it?? 
34
« on: November 22, 2011, 10:38:44 pm »
Is there a contents page available for this book??
35
« on: November 22, 2011, 01:35:54 am »
They need a pretty hot oven - just keep an eye on them and take them out a little earlier. Did you brush with milk?? If you did - don't do it next time (if you don't like them as brown)??
37
« on: November 21, 2011, 09:57:58 pm »
Another thing I always do when baking scones (apart from brewing a fresh pot of tea with REAL leaves) is wrap them in a clean teatowel as soon as removing them from the oven. By trapping the steam inside the towel it keeps them hot and fresh for longer and also makes for a softer crust .
38
« on: November 21, 2011, 10:59:46 am »
Awww yum!! What a good idea as a pressie - a little bit like the Lara bars we make.
39
« on: November 21, 2011, 03:22:36 am »
The amounts mentioned with the * is what you substitute. After soaking the 100g dried apricots add with the water they soaked in and the sugar to the eggs, butter and lemon. I used 100g of jam but looking at it again could very well use 200g. But mine turned out great.
40
« on: November 21, 2011, 03:16:46 am »
Finally got a ceramic shortbread mould - not brown bag brand but from England and good postage to Australia. Ebay
41
« on: November 21, 2011, 01:45:32 am »
Hello and welcome rjsj. When making citrus jams and chutney so I have the zest without pith I peel skin with potato peeler (so as to get none of the white pith) and give it a whiz in TMX to make the zest than I cut all the white from the flesh - this eliminates all the bitter taste.
42
« on: November 21, 2011, 01:36:35 am »
I love that recipe.
43
« on: November 21, 2011, 01:06:52 am »
Your welcome! - try some Apricot Butter on them next time
44
« on: November 21, 2011, 01:04:45 am »
I have modified this from a recipe I have from 'The Family Circle -Jams and Preserves' book. It is lip smacking!!
Add into TMX bowl:
*100g Apricot Jam (fresh made using 1kg apricots to 1kg sugar 25-30mins varoma -100oC speed 1-2)
4 eggs
100ml lemon juice
180g unsalted butter
80oC, speed 3, 7-8min
Enjoy on freshly made scones.
*To make with dried apricots rehydrate 100g in 125ml boiling water for 30min and add 125g caster sugar.
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As Cuildh says "we look but don't see!!!" 
How fab - thanks.