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Messages - rostess
16
« on: February 15, 2014, 01:14:18 pm »
I'm Rostess and I'm number 32
17
« on: January 15, 2014, 04:02:54 am »
That's a good idea thanks Judy. I've got some stewed rhubarb and strawberries in the freezer which might be nice.
18
« on: January 14, 2014, 02:13:20 pm »
I've made this ice cream a few times and always have success with it. I usually increase the cream and reduce the milk a bit (about 300g cream, 200g milk) but the other day I wanted to use up the rest of my cream so I used over 400g of cream. It is just far too rich now. Is there anyway it can be rectified?
19
« on: December 28, 2013, 01:46:21 pm »
I'm just wondering if the sauce would freeze well? I made this tonight but only cooked half the amount of pasta and stirred it through half the sauce, as I realized there was no way we would get through it all. I thought I might be able to freeze the other half of the sauce but am not sure if the cream would separate when thawed.
20
« on: December 09, 2013, 12:18:00 pm »
Judy - have you tried Quirky Jo's chia pudding? It's delicious and not too sweet. I make it without all the extra powders etc, and it's nicer made the night before so it thickens up for breakfast.
21
« on: November 21, 2013, 11:18:29 am »
I thought I remembered someone mentioning it Cookie.
22
« on: November 21, 2013, 08:30:01 am »
I'm not sure if someone has already mentioned this but Matchbox have the ice cream tubs for $20.
23
« on: October 10, 2013, 02:15:56 pm »
I made these a while ago and used blueberries instead of raspberries, but I don't think they provided enough sweetness as they were very ordinary. This time I used raspberries and they were much sweeter and nicer. I cooked a couple and then decided to add a splash (probably a tablespoon at most) of maple syrup to the mixture just to add a dash of sweetness (I was serving them plain so figured it was replacing the maple syrup that they were meant to be served with). I gave my son one of the non-sweetened pikelets and he liked it, so maybe I could omit the maple syrup in future.
24
« on: October 10, 2013, 02:09:50 pm »
I've made these twice now and my son loved them both times. I used saddle tail emperor and the taste was really nice. The nuggets are nice and firm and easy for little hands to hold and munch. I didn't cook them all as it was just my son and I eating them, so I've frozen the uncooked pieces to use as a quick and easy meal for my son on another occasion.
25
« on: August 24, 2013, 02:34:40 pm »
I'm Rostess and I'm number 22
26
« on: July 02, 2013, 02:28:04 pm »
Cookie - we love cooking with the camp oven. Damper is a particular winner. Paella is also nice cooked on the camp fire as the heat gives it a nice crusty bottom.
27
« on: June 27, 2013, 04:01:34 pm »
Hi Jai9 - I recognize that username! It's the other L's mum here 😉
28
« on: June 02, 2013, 01:23:42 am »
I'm not sure if it's just me, but I can't see a measurement for flour in this recipe. Am I missing the obvious or is it not there?
29
« on: May 31, 2013, 09:49:53 am »
Ha ha - I can be found dashing through gc before my 2.5 yo decides he's had enough, or sitting at croissant express while he plays on the ride on toy 😄
30
« on: May 31, 2013, 12:24:24 am »
Halex - I'm SOR, in Applecross.
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