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Messages - JulieO

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76
Chit Chat / Re: What's for Dinner Tonight?
« on: October 20, 2020, 07:47:13 am »
Quote from: K Atie on October 19, 2020, 01:15:57 am
JuileO we had the Coles cider and apple sausages !!

Will look out for them Katie.

I made roast beef and baby roast potatoes (skin on) today and this lovely warm salad (pumpkin, bean & feta salad) from Thermobexta's new book.
So easy and tasted really nice, went perfectly with the meat and potatoes.  I halved the honey in the honey & mustard dressing and only drizzled the salad with it instead of adding all of it.  I also reduced the pine nuts a bit.  Will be made again.  :D


77
Chit Chat / Re: What's for Dinner Tonight?
« on: October 19, 2020, 12:06:50 am »
I remember when young, mum would make bangers, mash and baked beans.  Tasted so good and I found I carried the tradition on without even thinking about it.  Haven't made them for ages though so I must do so soon.  The Coles Finest beef, garlic & parsley sausages are quite nice so might put them on the menu for next week.  :D

78
Chit Chat / Re: What are you cooking today?
« on: October 19, 2020, 12:00:41 am »
Thankyou Cookie, you should give these a go.  When you don't forget to put the filling in, they are quite easy to make  :o   ;D

Thankyou Katie.  I bet they would be lovely from a bakery especially when warm.

Cuilidh, thankyou too.  Hope you are keeping well in Melbz.  I see some restrictions have been eased.  I bet that is most welcomed.  :)

Tomorrow I'm going to take a couple of the rolls out of the freezer and gently warm to see if they are like just baked.  Would be so handy to have in the freezer for when friends/family drop by. :)

79
Chit Chat / Re: What are you cooking today?
« on: October 18, 2020, 09:20:31 am »
Chookie, your little cakes look lovely, I love things with orange/mandarin in it.

I had a go at a recipe that is from the UK Cookidoo which is called "Kanelbullar Swedish cinnamon buns".  The pastry is lovely to work with (has cinnamon and cardamom in it) and I was going ahead leaps and bounds.  Cut the pastry into 16 strips, twisted each strip then made into a knot and tucked the ends underneath and placed on the baking tray, they looked pretty good and I was quite chuffed.  I then realised I hadn't put the filling in them  :-[  :-[.  Yep I had to undo each one trying not to stretch the pastry too much.  I put some of the filling on each strip and twisted, knotted etc again.  I expected them to not turn out too good but thought it worth a try.  Only took 12 mins I think it was to bake and I was amazed when they were ready.  They didn't look too bad at all. 

I let them cool for about 10 mins and made a cuppa to have one to try out.  So, so nice, I'll go as far as say the nicest ones I've ever made. The just warm pastry pulled apart in sections to eat.  Had just the right amount of sweetness, cinnamon and cardamom without anything being overpowering.   Have frozen the rest as I'm sure they will turn out as good as new once reheated.

80
Cakes / Re: Vanilla yoghurt & fruit slice
« on: October 18, 2020, 09:03:16 am »
Thanks for letting me know Cookie.  8)

81
Chit Chat / Re: Anything goes for Uni
« on: October 18, 2020, 09:01:41 am »
Oh Chookie, that's no good.  I've never had it but have heard it's painful.  Glad you are starting to feel better.

Cookie, yes we see dolphins quite often. They come close to shore for a good feed.  They are around more as the day goes on as they swim alongside the boats coming into the marina.  They also love swimming along side people in kayaks.  Have seen some lovely photos on facebook.  Just love them. 

There's also a couple of seals that frequent around where I walk too.  The last time I saw one it was swimming alongside the groin and I was waving frantically and doing a little bit of a jump.  I did get its attention and It did stop and look at me then carried on lol.  Probably thought I was an idiot. Anyway,  I was most pleased that there wasn't anybody else around at the time.  ;D

Cookie, if you've stayed at the caravan park down the beach which is right at the end of the beach, that's where I leave my car and do the walk along the boardwalk, around the jetty then turn off on the groin to the end.  Turn around and walk back.  It's a 3.5km round trip.

82
Cakes / Re: Vanilla yoghurt & fruit slice
« on: October 17, 2020, 09:57:40 pm »
Thank you Katie.  :D

83
Chit Chat / Re: Anything goes for Uni
« on: October 17, 2020, 09:56:05 pm »
Was a cold, blustery day and quite dark with clouds for this morning's walk.  There has been a large shark spotted around our new jetty the last few days so I must say I did have a good look to see if I could see it but the water was just too dark and I was too early I think.  Friday it was spotted about 8.30 so it was probably still having a sleep in.  ;D

84
Chit Chat / Re: What are you cooking today?
« on: October 17, 2020, 09:46:37 pm »
Awww that's lovely Cookie.  I hope it was well received at the function you were going to.

I've come across another nice sounding one which I'm going to make to freeze for DH's work meals, he'll have a choice then  ;D  If it turns out nice I'll post it.

85
Cakes / Re: Vanilla yoghurt & fruit slice
« on: October 16, 2020, 09:47:50 pm »
Just realised the size of these photos are larger than I usually post.  Is it interfering with anyone's viewing on your ipad etc?  If so please comment and I'll reduce the size, no probs  :D

86
Chit Chat / Re: Anything goes for Uni
« on: October 16, 2020, 09:54:06 am »
Quote from: cookie1 on October 16, 2020, 08:55:32 am
Hi JulieO. I’m glad life is going along for you. It is much the same over here. Are you a Port fan?

As Judy says, I'm a Crows fan.  Bring on next season is all I'll say  ;D

87
Cakes / Re: Vanilla yoghurt & fruit slice
« on: October 16, 2020, 09:51:56 am »
Thanks girls.  It was really nice.  Not too sweet.  Would probably go really well with custard too. 

Perfect for what you are planning Cookie.  :D

88
Chit Chat / Re: Tahini
« on: October 16, 2020, 06:58:50 am »
Chookie, I've used this recipe and it works well for me.  I don't think there's a lot of difference in cost unless you can get the seeds cheaply. 

89
Chit Chat / Re: Anything goes for Uni
« on: October 16, 2020, 06:43:43 am »
Hi everyone!  Been a while since I last posted.  Nothing wrong here at all, I just felt like I had nothing interesting to report.  I pretty much bore myself, didn't want to bore others  ;D  Funny thing is everything is pretty much like normal here, except of course the social distancing in supermarkets etc life is pretty much as normal.  We are very lucky. I truly feel for people in Victoria especially who are doing it tough.  Hopefully things will improve very soon.

I haven't had chance to read back, so I hope everyone is doing okay and not going loco in lockdown.  The biggest news here is Kmart opened yesterday  ;D  ;D.  Took over a big Target store which had been here since 1997.  I had a quick look-in but it was too packed with people so will go back next week for another look. Was very well set out and lots of stuff.  We used to go and have a look when visiting my daughter down the coast and always came out with something.  I'm certainly not going to complain about them as what we've picked up has been really good.  We haven't got the luxury of big city stores, so it's certainly welcome.  :D

Judy;  Good luck to your team tonight, are you going to the game?  So exciting when your team plays in finals.   :D

Rainy/drizzly day here which is lovely after a few days of heat.  Enjoy your weekend everyone.  :D

90
Cakes / Vanilla yoghurt & fruit slice
« on: October 16, 2020, 06:20:08 am »
This is a recipe I saw yesterday in an email from Best Recipes (link below). Converted to TM which turned out so well that I had to share.  ;D

https://www.bestrecipes.com.au/recipes/vanilla-yoghurt-fruit-slices-recipe/sgaqll3i?utm_source=newsletter&utm_medium=email&utm_campaign=ABR

VANILLA YOGHURT & FRUIT SLICE - makes 16 squares
200g raw sugar
2 large eggs
50g vegetable oil (used grapeseed)
15g baking powder
300g plain flour
200g vanilla yoghurt (used home-made Greek + ½ tsp vanilla bean paste mixed together)
125g milk (used reduced fat)
8g vanilla sugar
*425g can pitted cherries drained (used Coles black pitted cherries)
*700g jar apricot halves, drained  (used Goulburn Valley in juice)
Icing sugar and extra vanilla sugar to dust

*Drain the fruit in 2 separate sieves (or one after the other, starting with apricots) to stop cherries bleeding into the apricots.

Preheat oven to 160C. Grease a 30 x 20 x 5cm baking tin with cake release and set aside. Was recommended doing this instead of using baking paper.

Place sugar into TM bowl.  Mill 4 secs/speed 10.  Leave in bowl.
Add eggs. Mix 2 mins/speed 4, MC off.  Scrape around the bowl.
Add rest of ingredients except the fruit.  Mix 6 secs/speed 3.  Scrape down bowl and under blades.  Don’t over-mix.

Pour the mixture into the baking tin and place the apricots all over the top.  Fill in with the cherries.   
Bake approx 45 mins or until a skewer comes out clean. Mine was just starting to pull away from the sides of the tin at the 45 mark. 

Remove from the oven and cool in the tin for about 5 mins then place a wire rack on top and carefully up-turn the tin so the slice lands on the rack face down.  Place another rack on the top then flip over again so the top is now showing again.   Leave until completely cooled. Dust with icing sugar and cut into 16 squares.
 
Lovely on its own or pipe a little whipped cream on top and serve.


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