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Messages - Cuilidh
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6316
« on: April 11, 2012, 06:58:35 am »
I'm hanging my head in shame here, CP, because it's so long since I made bread, but I think it is Vitamin C that I used to use. No doubt someone will put us on the straight and narrow with the correct answer before too long.
6317
« on: April 11, 2012, 06:55:52 am »
This is a good seed bread recipe you could try
6318
« on: April 11, 2012, 03:22:12 am »
Maddy, I wondered how you got on with your weekend's shopping. Thanks for posting the images - perhaps it's as well I didn't get over to Daylesford after all!
6319
« on: April 11, 2012, 02:31:44 am »
There are going to be loads of very envious people on this forum once they see your kitchen and larder, Kylie. They are so big and orderly with everything so well laid out and labelled - it's putting me to shame - I've been meaning to sort out my pantry for ages, perhaps this is the push I need.
6320
« on: April 11, 2012, 12:15:53 am »
DG ... egg intolerant. What a shame. My DH has recently become lactose intolerant. How come we can handle foods, etc. up to a certain point then our bodies suddenly decide ".... well, that's it, I don't like this food any more so let's just start reacting badly to it ..."? It's not fair. At least you can still get your fresh eggs by other means, so that's good.
6321
« on: April 10, 2012, 09:52:24 pm »
I've been enjoying this thread, checking it out each morning to see how Herman has progressed - I'll miss him when he's gone. Thanks for keeping us up to date on your Herman, CC
6322
« on: April 10, 2012, 09:48:46 pm »
That's great. Let us know how you get on with them. What breed did you go for?
6323
« on: April 10, 2012, 09:41:47 pm »
Burgerb - have you cooked dried legumes / beans before? One thing to do is to make sure you rinse the dried beans / legumes thoroughly before soaking them, otherwise you and or your family may experience unwelcome flatulence. Make sure you rinse them well in several changes of water (keep an eye open for small twigs, stones, etc. at this time as well).
It is best to rinse and soak the larger beans overnight then rinse them once more before cooking. If you've got a pressure cooker they are much quicker to do in that, but stove top is just as good, although slower. I have never cooked mine in the TMX so cannot give you times, but it looks like you'll get the answer to this from other forum members.
Red lentils only need a good rinse with no pre-soaking. The larger lentils need rinsing but perhaps only a couple of hours pre-soaking.
I have been told, although I have never used this, that if you cook some kombi with the beans this will help to prevent flatulence, but make sure you remove the kombi once the beans are cooked - before you carry on and make your meal. Don't use the kombi if it is likely to get damaged or shredded, unless you really like the taste of seaweed with your beans!
6324
« on: April 10, 2012, 04:10:47 am »
JD also is a firm believer in the power of Gumption!
6325
« on: April 10, 2012, 03:29:46 am »
Sorry, Vivaroo, I can't help you with your query, but will look forward to any feed-back you get.
This is now my mayonnaise of choice, it goes so well with everything I have tried it on to date and is so quick and easy to make.
6326
« on: April 09, 2012, 01:17:49 am »
Hi Kerryn
I would stick to Quirky Jo's suggestion. I think you can basically make butter from any nut, using macadamias gives you oil, but if you haven't got macadamias and your butter is 'dry' most light tasting oils would do the trick - I tend to use rice bran simply because that's what I've got in the larder.
6327
« on: April 08, 2012, 08:40:31 am »
DD and Cookie - any suggestions on successfully smoking Aubergine - apart from getting the smoker started then managing to keep it going!
6328
« on: April 07, 2012, 11:33:31 pm »
Made Beetroot Pomegranate Pistachio salad from Toni Valent's book - a bit of an experiment as DH doesn't particularly like beetroot so I never use it, similarly Pomegranate, but it was a really nice salad and definitely to be made again. It was simple to make - the preparation, as usual, took longer than the TMX portion. We had it with a barbecue and everyone said that it complemented the sausages beautifully. Also made JulieO's Curried Pasta Salad at http://www.forumthermomix.com/index.php?topic=2081.0 (for some reason I can't get the web link to work today), which I've done several times now and is always popular. We smoked the aubergine but it didn't work. They tasted nicely of smoke, but they also had the taste of un-cooked aubergine, which is not really nice so I think they will go back to being cooked on the grill when we have barbecues in future.
6329
« on: April 06, 2012, 10:20:30 pm »
6330
« on: April 06, 2012, 08:42:19 pm »
Hope things are going a bit easier Gilokez after all these posts. Whereabouts do you live? Maybe one of us is nearby and can give a bit of moral support?
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