This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Messages - cooking-good-looking
31
« on: August 09, 2012, 03:31:38 am »
Thanks Judy. Bit disapointed as i wanted a healthier option than just white or wholemeal. Do you know any recipes that are good for rolls that fit closer to the healthier category?
32
« on: August 09, 2012, 02:10:54 am »
My 5 seed bread is currently rising. I definitely had to add some four in as it was like cake mix, not at all like a dough...  Wondering how I could make this recipe into rolls? Just no way as the mix is too sloppy. Ill settle for a loaf today but I had wanted to make rolls and freeze them  Anyone had success?
33
« on: August 03, 2012, 02:12:01 am »
CGL it is so frustrating when the scales continue to climb up or don't move at all from week to week. Have you been exercising ?
Yes! As much as I can with work and a toddler at home! I am befriending the exercise bike when my little girl naps.
34
« on: August 02, 2012, 05:13:28 am »
Have been AWOL...  Weight wise things are not going well. Have been trying to follow many of Cyndi O'Meara's principles from Changing habits changing lives but I seem to be gaining weight- green smoothies for breakfast and all! Feeling frustrated!!!
35
« on: July 27, 2012, 01:51:24 am »
I found if I brushed my pizza paddle with polenta before adding the base and then toppings, it would slide off into my pizza maker. Then cook great and quickly, and then was easy to remove. The polenta also helps to give a crisp base, and is tasty to boot.
Since having my pizza maker, I wouldn't bother with pizza in the oven again. Because the stone gets up to 300 deg, and has a top element, the (fresh) dough cooks in under 5 mins, which is time enough to cook the top without burning it. Then I add any green like rocket or basil or baby spinach after I take it out. The stone is also suppose to be a bit like a wok, it gets seasoned e more that's cooked on it, so no need to try and clean or wash... Just scrape and use again. Also perfect to re heat pizza. Comes out almost like a freshly made one! I used it the other day to heat garlic brad from the freezer. Soooo much quicker than my smug oven. The oven takes forever to heat up to a high temp etc. couldn't be happier!
Sounds great- does it cook only one at a time?
36
« on: July 26, 2012, 06:04:03 am »
This topic has set the cat amongst the pigeons! Think I'll do the vinegar tip to be on the safe side - I'll still keep it in the fridge though and won't do too many either. Thanks for your help on this subject. I was going to google the question but hadn't found the time - might still do that and read up some more about it.
Judy how did you end up storing your garlic? I was just coming on here to post a question about olive oil that had solidified with the garlic in the fridge and saw all of the warnings! EIK! If storing in vinegar, for how long is it stored, what type of vinegar and where is it stored? Does the garlic still taste ok?
37
« on: July 26, 2012, 05:59:49 am »
Yesterday I made 2 batches of these: Walnut and Date and Apricot, Date and Almond. All I can say is quick, easy and delicious! The Walnut and Date almost taste like little sticky date pudding balls. I am inspired to try out different combinations. The Apricot ones were a little drier than the walnut and date but I like the idea of a bit of lime juice for moisture. Even my almost 2 yr old didnt turn up her nose- they look just like choc truffles!  Happy to have found these quick easy sweet treats to freeze and take to work and bring out when guests are here. At health food stores you pay a fortune for those date logs and these are very similar!
38
« on: July 23, 2012, 10:51:16 am »
Thanks ladies, I am sure I read somewhere that they should go in cold- but i just find that they aire quite doughy and undercooked in the centre. BUT I do love a lot of topping too!
39
« on: July 23, 2012, 04:14:18 am »
With your Pizza stones, what do you find works best? To heat them beforehand or put them in the oven cold?
40
« on: July 22, 2012, 09:08:03 am »
Thanks everyone! All makes a lot of sense will try all of the above!
41
« on: July 21, 2012, 06:02:55 am »
Hi Ladies Just wondering if anyone else is having problems? Sometimes I am putting in very obvious things and it is returning with no results. :/ Then I try again an hour or so later and results will show up, same spelling etc? Bit perplexing! 
42
« on: July 21, 2012, 05:36:44 am »
Man, CADA is DELICIOUS! My new favourite at the moment!
43
« on: July 21, 2012, 05:24:39 am »
Have this in the oven as we speak! I too reduced the sugar by 100gms just because it looked too much as I was pouring it it. Didnt have wholemeal spelt flour so just used wholemeal S.R flour instead and skipped the Baking Powder- not sure how it is going to go but it smells and looks good!
44
« on: July 17, 2012, 05:11:12 am »
Great- cant wait to try it. Impressed everyone the other night with Torte Caprese!
45
« on: July 17, 2012, 02:38:26 am »
This sounds great- be ok with soymilk i wonder?
|
|
Show Posts