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Messages - France
16
« on: April 08, 2013, 08:43:35 am »
Thanks for the link cookie and for the reply fundj&e! I bought some junket and extra milk  and they had a sale on Quark so I got some to make more cream cheese!
17
« on: April 08, 2013, 12:27:42 am »
i have made halloumi about 6 time now and only used 2 tablets but last week i did try 3 , no difference.
With junket? Great photo. I can't wait to try!
18
« on: April 07, 2013, 12:53:38 pm »
ah! Thanks cookie. I had really bad luck with junket before  and I did read somewhere it wasn't quite the same thing but if it worked for you I'd be willing to give it a go.... might be easier to find. (anyone else with comments about rennet? )
19
« on: April 07, 2013, 09:13:41 am »
It looks sooooo cozy!!!
20
« on: April 07, 2013, 08:04:56 am »
I don't have a photo but I made mayonnaise today, WITHOUT THE BUTTERFLY!!!
had to turn that into salad dressing by adding a bit of cream cheese in it... and a filet of anchovies....
doesn't seem too too bad! I hate waste!
21
« on: April 07, 2013, 07:14:18 am »
It seems to need just a big enough hole to pierce the shell (and membrane stuck to the shell) to let the air escape! Good luck!!
22
« on: April 07, 2013, 07:13:21 am »
Hi all! I hope it's ok to revive old threads here (if not do let me know).... I'm wondering where to buy Rennet.... I'm in WA, Perth (more specifically around Fremantle)... I found http://cheeselinks.com.au/but I was hoping it was something that was easier to find than mail order... also cheeselinks seems to only sell kits. can anyone shed some light on this for me? Thanks
23
« on: April 07, 2013, 07:00:19 am »
Okiedokie, I poked a hole in my eggs yesterday, and none of them burst! Thank you for that tip, i think it's worth the little bit of extra time. I just used one of the broken "corn on the cob holders" that we have! Perfect! One prong is all I need for this job 
24
« on: April 06, 2013, 01:30:47 pm »
I didn't know if you wanted Haloumi Cheese help France or Jo's Tomato sauce recipe but here goes
Haloumi
Quirky Cooking Tomato Sauce
Thank you so much for both of those links! Jo's sauce is great, I've made it twice already (the first time I made only half just in case, I usually do that when I can when it's a new recipe)! it's the Haloumi I wanted but I'm going to read the Sauce thread too as there's always something to be learned from the experience of others!!
25
« on: April 06, 2013, 11:21:37 am »
ooh! Cool!!! I've successfully made mayo, but it's always good to see other people do it better, there's always room to learn!
26
« on: April 06, 2013, 11:17:07 am »
Hello again!!!
I was at Coles today and Sour Cream is about $1.40 per 200/250g (I didn't look carefully enough to remember but I remembered $1.40) and since DH liked my homemade cream cheese, well, that's a saving of about $3 per kg since the creme fraiche was $4.20 - that makes me happy, so.... morale of the story: buy things on sale when you MAKE things! hehehe!!!!
I'd love to know how to make Haloumi, my girls love it as pizza topping (and Quirky Jo's tomato sauce is great as a pizza base too, ya know!) - where is the recipe (book? forum? of course I'll go have a search after I post this!!!)
JudyDawn there's a lot of ads on tv for the chocolate philly, just around morning tea time and lunch time, as you would imagine!!! It's a lot like cream cheese icing I imagine... but with homemade nutella and homemade philly I think we'd be onto something!!! Healthier too!!! (I don't watch tv much but... where I work there's packing rooms where the TV is on and well, like it or not, you get to hear and see the ads when working in that area! I'd go nuts if I worked there all day though, specially in the morning with all the infomercials! but I digress! At last when I'm working there at 11am I can watch --er I mean "hear" of course -- the news!)
27
« on: April 05, 2013, 03:02:07 pm »
France, it is important to keep eggs in the fridge.
yep, I agree, I think maybe the person lived in colder climates, I can't remember now, but it's interesting what you come across sometimes I do keep mine in the fridge, and I've started buying fridge eggs at the grocery too, our woolies had a huge stack which are not in the fridge, makes you wonder how quickly they move...
28
« on: April 05, 2013, 08:49:31 am »
Thanks so much everyone for your replies. I will see if the brand makes a difference. I try to buy free range as much as I can (but we're on a tight budget but I do appreciate that quality food makes for better bodies and minds!)... and I am not particular about brands, so I'll experiment with that! However I have bought room temperature eggs (I remember someone saying -- can't remember where -- that eggs could be kept at room temperature, however I tend to prefer the fridge!) I'll check the shells too! I don't like it splitting as yesterday one almost emptied completely and was all in little bits in the basket and bowl, hard to recuperate. I'll start checking the best before date on them as well, and keep notes I make a small hole in the end of the shell before boiling eggs it lets the little air sack expand . My egg slicer has a pin at the end
Hubby asked about that last night, I'll definitely give it a go, you have a very clever egg slicer!!! Thanks so much. I can see why this forum is so popular! 
29
« on: April 05, 2013, 08:09:54 am »
1 package of Philadelphia 200gr___________ € 2.25
A complete recipe Philadelphia Thermomix 1 kg____________ € 3.20
Wow, prices are different ... over here in Australia (I just bought the ingredients from Woolies for anyone wondering) 250g cream cheese (philadelphia, by Kraft) is about $4 depending where you go. I just bought all the ingredients to make 1 kg of it in the thermomix and even though I'll have 50g butter left, the total is... $16.01 for one kg, so $4 for 250g!  (butter was $2, creme fraiche: $4.20, and Quark 2x250g = $9.90) I don't care though I'm making it anyway!!! I love making things, specially healthy food things! hehehe!!!!! (I want to make mascarpone too!!!) I'll be on the lookout for cheaper ingredients. I'm thinking the two little packs of quark were expensive, and it might be cheaper elsewhere (and I wonder if sour cream is cheaper than creme fraiche, I didn't even check!) Thanks for sharing your fabulous recipe. Can't wait to try it. oooh, last minute thought we could easily turn it into http://www2.woolworthsonline.com.au/Shop/ProductDetails?Stockcode=749323&name=kraft-philadelphia-milk-chocolate-indulgencethat's $25 a kg, and with a bit of raw cacao and sweetener of your choice... you have the new chocolate cream cheese, no?
30
« on: April 05, 2013, 12:25:39 am »
I'm not affiliated with aussie soap supplies but I love them (really nice people too!)
They do sell various types of preservatives if you make for instance, face cream, and want to preserve it for a while, they sell stuff for people who actually go on to sell finished products. However saying this I haven't seen the "taste of vegetarian" book. I think a friend has it, I might have a look. I'm picky with books as I don't eat grain nor do I eat sugars (however at the moment I do eat the likes of Natvia)... so even gluten free recipes aren't restrictive enough for me.
This said, making stuff is a lot of fun!!!
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