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Messages - Vivaroo
16
« on: June 26, 2012, 05:25:33 am »
Best sausage rolls mix your sausage mince with ordinary no frills fruit chutney, about half a jar for 500g mince if I remember ratio correctly. That's it, plus the puff pastry. You can make them quite mini always a party hit. Don't forget something for vegetable lovers, maybe spinach & ricotta mini rolls too. Actually anything with puff pastry is good. I often make little squares and push into mini muffin pan and cover with savoury stuff like caramelised onion, semi dried tomato, a nice sweet chilli jam, sliced mushrooms, whatever - or for sweet make a mix of brown sugar, butter, chopped pecans and sprinke on the little rough pies. 1st birthday - so special! Enjoy the kids and buy in pizzas (can I say that on this forum?)
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« on: June 26, 2012, 04:39:02 am »
Thank you Goldfish. My mum will love this (me too!).
18
« on: June 26, 2012, 04:36:35 am »
Thanks! I ended up making double the recipe and got 5 and a bit jars (varying sizes). Was a bit worried as I added the sugar that it was going over the 2 litre mark but all dissolved and came in maybe 1.8 litres. Then I checked EDC and the recipe is the same, doubled. I cooked it much longer hoping to make it thick. The many recipes I read suggested long cooking first without the sugar, so the rind is very soft. So I simmered for about an hour in a pot with cinnamon, ginger, fennel seeds & cloves, before continuing with this recipe. My oranges had no seeds whatsoever, so I wonder if that means lower pectic therefore a runnier set? Anyway tasted yum, I used orange juice instead of water. My first marmalade foray! Now I want to make orangettes from the rind. Will search for a TMX recipe.
19
« on: June 25, 2012, 01:37:02 am »
Reeni how many jars did the recipe make? Thanks
20
« on: June 21, 2012, 11:11:10 am »
Read 'Eat to Live' by Joel Fuhrman focus is on optimal health and nutrition with sustained weight loss a welcome side-effect for most. That's why I bought a TMX (many recipes suggest Vitamix or high speed blender) Then I discovered the Cakes/Desserts/Biscuit sections here on the forum  Good luck.
21
« on: June 21, 2012, 10:53:30 am »
This looks like the easiest marmalade recipe. I saw ones on the internet that were a 2 day process, don't know what that's all about!
I've acquired a bag of oranges from someones tree and hoping to turn into marmalade for the giver and folk at work. This recipe, how many jars does it make? Would you add a touch of cloves and ginger or am I messing with it?
22
« on: June 11, 2012, 06:27:14 am »
Finally got around to making this today. I was having a fridge cleanout and found a bowl of prunes that had been soaking in masala for about 6 months (the plan was some prune brownies but never happened). This recipe is very simple and a good winter warmer. It's just like a clafoutis but my clafoutis recipe uses cream so I like this better because it's lighter and so few ingredients. I didn't alter the recipe apart from accidentally adding too much sugar. Was wondering if the soaking liquor would be added so I did add this. It's a baked custard type dessert rather than a cake for anyone that does not know clafoutis.
23
« on: May 05, 2012, 09:44:33 pm »
2 yrs ago I was invited to a demo at a work friends house, and thought nice one, don't have to cook tonight and might get a glass of wine. Had never heard of TMX and she showed a link in the email and was open about the price and I knew this was not something I would ever buy because we're on lower incomes. But seeing that raw sugar turn to powdered at the demo really got in my head. Not long after I was wanting to improve my health and kept coming across recipes relying on high powered blenders. My $40 mini blender eventually and I asked my friend how she likes her machine 1 year on. Needless to say she was still happy with her purchase so I went ahead and not regretted it.
24
« on: May 05, 2012, 09:30:38 pm »
Who here has actually been sick from rice or ever heard anyone get sick from rice? Sure in restaurants would need to be vigilant but wouldn't be throwing away good rice in a home kitchen when you've been careful about heat and not letting chicken juice drip over everything. I was curious about sushi and find out bacteria hate vinegar.
I made a ultra tasty nachos the other night using a frozen black turtle bean and rice meal from months ago, mixed with spinach & lentil bolognese from a few days ago. Spread out on a large pyrex dish and heated in oven, then over that grated cheese, corn chips (what was left after waiting for the 'meat' part to cook, salsa, more cheese, cooked until melted then on top my avo/pea guacamole alot of green yumminess with half avocado. Best nachos ever.
Baked potatoes are another way to use up lots of bits and pieces like leftover coleslaw, baked beans, curry from 3 nights ago etc etc. We had them the other night, I forgot how satisfying something made from a whole lot of leftovers could be.
25
« on: May 05, 2012, 09:48:47 am »
Hi LizzieM thanks for asking about my son. He's still tubby. I don't think it comes from the food I'm feeding him, he's like the tom cat of the neighbourhood and gets fed where ever he goes I think. And I don't think the friends houses he plays at have the healthiest choices. The lady across the road calls fastfood and donuts a treat and is often wanting my son to come eat with her son. Of course my boy who gets fed salads everyday is going to gorge himself on fried chicken if given half the chance. But I don't want to offend my neighbour, she is very nice, she is also obese and I don't want her to think I"m being judgemental of her which I'm not I just don't want it for my boy, what do I say to her when she asks him around for dinner? Everyone was thin when I was growing up, we walked for miles and didn't constantly snack. When dinner time came around we were starving and would eat anything. Seems everyone has to eat every 2 hours these days. A bit of hunger added to a meal makes it taste better, use less salt that way  There's a constant source of tasty high calorie food around and we're genetically programmed to eat as much as possible and store fat, it's for our survival, but these days we have to be so mindful. Who would have thought an abundance of food should be a problem! I feel for your son Lizzie. A man in his 20's should be fit and healthy, as we get older we slow down and it's harder. It shouldn't be difficult for kids and young people, they need to be really active, we all do. And I like that - use cooking skills for good not evil. Good luck.
26
« on: May 03, 2012, 09:02:30 pm »
Yes Aussie Brenda, definitely cheaper and we usually have some peas in the freezer. Another dip I've been meaning to try is hummus with green peas added. I saw it on the Choosing Raw blog and what got me was the photo, so green and beautiful against the asparagus. I like regular hummus but the colour isn't lively.
27
« on: May 03, 2012, 10:26:04 am »
Mmmm just made a delicious guacamole but instead of using 2 avocados, I only used one and substituted the other with 1 cup of frozen green peas, thawed. Blitz those peas in your TMX first then add you usual ingredients and mix again. Look how green it is! Why have I never thought of this. Do you need a recipe? Both good nutritious foods but by substituting half the avo with peas you get the same volume, satisfying taste but a lot less calories. Calories per 100g: avocado 160, peas 77 http://nutritiondata.self.com/
28
« on: April 24, 2012, 11:50:21 pm »
I hope you don't mind my tweaks to the original Desert Lime & Sesame Dressing posted by achookwoman. This is based on a half batch of the original measures. 2 garlic cloves (5g) 5-10g fresh ginger 55g rice wine vinegar 35g soy sauce 12 small dates (45g) 1 tbsp tahini (15g) 1 tsp sesame oil (5g) 50g water 1 tsp chia seeds juice of 1 lime (20g) Blitz on high speed for about a minute so all is combined and smooth. It's a nice thickish dressing and as with everything alter to taste. I store in a jar in the fridge and give it a good shake each time I use it. The kids love it on salads for school lunches.
29
« on: April 20, 2012, 09:20:09 pm »
Finally tried this mayo last night. Made a half batch and it was delicious on coleslaw. I'm sure using only cashews is the best, I haven't tried adding other seeds yet. Another alternative FatFree Vegan Kitchen has a recipe using half silken tofu and half cashew nuts.
30
« on: April 16, 2012, 09:54:35 am »
That is so sad when there are many poor, overweight but undernourished people in Australia complaining that fresh produce is too expensive so they have to buy cheap junk.
I wonder why catering companies, food manufacturers, institutions etc aren't buying it, they shouldn't care about if a honeydew isn't quite round or has a small blemish. Mind you, food manufacturers probably have no use for fresh vegetables when a flavour can be produced in a laboratory.
In this country we have too much of everything, spoilt rotten for choice and aren't aware of the consequences. I'm sure Coles & Woolies could work something out with differing prices for the perfect and imperfect produce. Pensioners must be horrified to see that kind of waste when they can hardly get by.
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