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Messages - achookwoman
Pages: 1 ... 1386 1387 [1388] 1389 1390 ... 1444
20806
« on: April 18, 2010, 08:28:03 am »
After 3 days in Melb. I've gone a bit crazy today. Cooked a version of Thermomixers pea and ham soup. Used bacon rib bones, and these needed longer cooking, but general flavor good. Then made clinker slice ( Maddy's ?), only had Maltesers so used these. For DH who is a sweet tooth they will be fine. Then made my recipe for Macadamian Anzacs, the EDC ones are too sweet for us .Isi;s Portuguese rolls for visitors tomorrow. Also started some sour dough mix for sour dough Oat bread for cooking tomorrow morning. Cut up some cumquats for jam, tomorrow. Will make some more quince paste tonight, (Thermomixer's recipe)
20807
« on: April 17, 2010, 12:25:10 pm »
Good effort with the Cob, your effort has paid off. Maddy
Julio O you are amazing,
20808
« on: April 17, 2010, 12:19:18 pm »
Glad everyone is O.K.
20809
« on: April 17, 2010, 12:13:35 pm »
I mark the recipes , that I have tried and like, with a X n the index.
20810
« on: April 17, 2010, 12:03:12 pm »
I think Quinces may be a cold climate fruit, although I know Maggie Beer makes it.
20811
« on: April 16, 2010, 01:28:46 pm »
Made Plum paste yesterday. Excellent. Have posted recipe under Jams.
20812
« on: April 16, 2010, 01:23:21 pm »
Glad you like this recipe,Very Happy Jan. I'm going to try pears next.
20813
« on: April 16, 2010, 12:17:11 pm »
After the success i had with Thermomixer's recipe for Quince Paste, I thought that I would try some with Plums. Thermomixer suggested that I might need to add some pectin, so I did. Excellent result.
750g. plums, washed and stones removed.
300g. water
400g. sugar
1 packet Jamsetta, 50g.
Juice of 1 lemon
Place plums and water in TMX bowl, cook at Varoma temp for 10 mins speed 5
Add sugar , jamsetta and lemon juice, cook at Varoma temp, 1 hour 10 mins, speed 4.
Cook with basket in place so that if it spits it will not go over your TMX.
Cool for 5 mins. then pour into an oiled dish. When cool, cover and set in fridge.
Cut in squares and wrap in baking paper and then glad wrap.( I vacuum seal mine)
Eat with cheese or reconstitute by heating with a little water, to Jam consistency and use as you would jam.
Makes a great gift.
20814
« on: April 16, 2010, 11:49:07 am »
Niquie, thanks for this recipe, great for those who can't have egg.
20815
« on: April 15, 2010, 03:45:04 am »
Linda, let us know how you go. 
20816
« on: April 14, 2010, 02:34:14 pm »
Andi, just love the look of this cute little puppy.
20817
« on: April 14, 2010, 02:25:57 pm »
I posted a very good waffle recipe called Waffles with coconut oil and flour, on 20th. Feb, this year. Just replace the coconut oil and flour with plain flour and melted butter, if you wish.
20818
« on: April 14, 2010, 02:19:11 pm »
JD, can we appoint you chief tester of the Meat Book?
20819
« on: April 14, 2010, 02:16:46 pm »
Welcome Mark, hope you enjoy the Forum.
20820
« on: April 14, 2010, 02:03:36 pm »
Russell, hold on a sec. It has taken me several months, with a lot of help both from the Forum and outside to understand how the Forum works. Also what concerns me is that the adaptions to recipes can go on for months. With the present system it is possible to follow these changes and see the evolution of a recipe. Sure there is chit chat among the recipes, but this is what gives the caring character to this Forum, which most people like. I understand that members who are more knowledgeable with computers can see the advantages but I like things as they are. It is probably an age thing.
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