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Messages - CreamPuff63
Pages: 1 ... 3 4 [5] 6 7 ... 510
61
« on: September 28, 2015, 03:03:33 pm »
Sounds like a really good sub-section
62
« on: September 25, 2015, 06:15:57 am »
Bought a bread knife online last night from the Oz TM website. Looks pretty nifty. I usually cut pretty straight, but hopefully it will help others in the family to follow suit 
63
« on: September 25, 2015, 06:05:15 am »
Love the eeny meany miney mo 
64
« on: September 22, 2015, 01:33:09 pm »
I bought Nifty too last night, and the calendar last week. Hopefully I should be right until I go to Melbourne and buy Alyce's new book.
65
« on: September 22, 2015, 01:25:35 pm »
I made it last weekend, and I think I cooked the pastry slabs for approx 15 mins each. I read this recipe through about 20 times before I made it but I didn't read the last line which says the slice should be made the day before and rested in the fridge. I made the choux pastry the day before and the custard, and then assembled it in the morning and served for lunch at about 2pm. Still worked, and there was some leftover which tasted beautiful the next day also. Will definitely make again.
66
« on: September 21, 2015, 10:00:19 am »
Isn't that so nice of her... I haven't seen that before...thanks for pointing it out to us. Every word is so true, and no matter where I am or what time of day its nice to come on here and be amongst friends x
67
« on: September 21, 2015, 09:23:59 am »
I've just put a 3hr slow braising lamb one pot wonder on the stove. I happened to buy a new cookbook on the weekend called "Real Food" and their food at The Blue Ducks' cafe they have in Bronte is mouthwatering good. I've made some lamb rissoles out of the book, and they were the nicest rissoles I've ever had. I'm looking forward to dinner tonight and hope its just falling off the bone 
68
« on: September 20, 2015, 12:26:02 pm »
Super easy and super nice. Has a bit of a kick to it. Lovely eaten with some crusty bread or toast. Will definitely make again as I usually have most of the ingredients on hand.
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69
« on: September 20, 2015, 12:21:00 pm »
Made this during the week. It was nice, but I personally think Quirky Jo's is much better.
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70
« on: September 20, 2015, 12:18:11 pm »
Whipped this up last weekend when we had a few people over for lunch. A couple of others said they'd bring a salad so I knew I would be safe to make this one and the beetroot salad. Is very colourful, and there was none left when people had finished eating. I did make it earlier in the morning but it would be made close to serving as the carrot can go a bit watery. The walnuts were a nice addition.
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71
« on: September 20, 2015, 12:14:04 pm »
This makes up approx 1 cup and is very nice. Have been using it for all my salads lately.
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72
« on: September 20, 2015, 12:11:11 pm »
Whipped this up last week and marinated some chicken. Very nice, very easy. Will make again.
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73
« on: September 20, 2015, 12:09:10 pm »
Nice frittata and very straightforward. I will cut the veggies a bit smaller next time (I was rushing to take the puppies for a walk), but no complaints on taste. Would definitely make again.
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74
« on: September 20, 2015, 11:44:32 am »
oh I wish I had a mulberry tree...and an apple tree...and a blueberry bush
75
« on: September 20, 2015, 04:47:23 am »
Count me in cookie - I love pressies!
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