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Messages - achookwoman

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1
Chit Chat / Re: What have you been doing today?
« on: Today at 07:01:02 pm »
We had a storm go over last night. The wind was wild driving the rain. There is another coming but I donít think it will reach us. People were walking their dags in the storm. The dogs didnít seem to mind.

2
Chit Chat / Re: What are you cooking today?
« on: Today at 06:52:21 pm »
Judy, I like the English Muffins. Itís the cake type that I donít particularly like.
DD paddle Club is having a Xmas party. Iíve been asked to make some dips and Falafels. Iím also making several batches of Almond Crackle Biscuits. Seem popular as they are gluten free and a light nibble.

3
Chit Chat / Re: What's for Dinner Tonight?
« on: November 28, 2023, 09:32:17 pm »
Leftover.     Apricot Jam chicken . with cold slaw and steamed potatoes. .
Iíve posted the recipe under main meals.

4
Main Dishes / Apricot Jam Chicken
« on: November 28, 2023, 09:28:26 pm »
This is a little like the popular Apricot Nectar and French onion soup recipe. This recipe doesnít make a lot of sauce but could easily be doubled. The recipe was shared by Karyn, my Tai Chi instructor.

Ingredients
300 g chicken breast fillets, ( enough for 2 )
1 tablespoon EVOO
1 tablespoon soy sauce
1/2 tablespoon lemon juice
1/2 onion or green onion tops sliced if intolerant to onion
1/2 teaspoon curry powder
1 teaspoon ginger grated
1 tablespoon Apricot Jam

Process
Place all ingredients EXCEPT chicken in TMX bowl and mix 20 seconds speed 4.
Place chicken fillets in baking dish and pour over sauce. Fold chicken into sauce so that each fillet is coated.
Bake until chicken is cooked,

Notes,
I baked chicken tenderloins in AF. 120 then 160 degrees . About 20 minutes.
I enjoyed the sauce and next time will double it as it was very nice with the steamed new potatoes.

5
Chit Chat / Re: What are you cooking today?
« on: November 28, 2023, 07:36:58 pm »
I donít particularly like muffins. Donít know why. But these Iíll be making often. The 4 people who tried them loved them. I made the liquid mix in the TMX so will post the recipe.

6
Chit Chat / Re: Anything goes for Uni
« on: November 28, 2023, 06:37:13 am »
DJ, the Almond Crackle biscuits are one of most popular.  If they are sticky on the back when you make them, turn them over and place back in the switched off oven with the door ajar. They will dry out and keep well. They are gluten free.

7
Chit Chat / Re: What's for Dinner Tonight?
« on: November 28, 2023, 06:32:21 am »
Thanks Judy.
DJ, the Japanese Milk Bread was developed in Japan after the 2 nd WW. The American Soldiers wanted bread like they could buy in the Supermarket back in America. Itís a very soft bread with a fine crumb. It is particularly good for a chicken and Mayo sandwich, egg and lettuce or Asparagus rolls. The best approximate bread here in Australia is Bakers Delight hi fibre. However this is loaded with preservatives. Try it. You can even make it in a bread machine.

8
Chit Chat / Re: What are you cooking today?
« on: November 28, 2023, 06:22:26 am »
I love Cookies grans Fat free fruit mince.
Today I packed up 14 bags of Nuts and Bolts.
I made Helen Gohs All Bran muffins.  These are well worth making. They tasted very nice even though I forgot the coconut oil.  :o
Iíve been given a jar of Apricot Jam and a recipe to use it with chicken.  Iíll report how it tastes after Iíve tried the recipe tonight.

9
Chit Chat / Re: What's for Dinner Tonight?
« on: November 25, 2023, 08:30:05 pm »
After catching and eating fresh fish for many, many years I find it hard to buy any fish that comes close to it.
How true.
Bought some Quark, flavoured with herbs. Using it instead of butter on toast with a slice of ham.
Tonight for Dinner , a sandwich from the Japanese Milk bread with quark , ham and watercress.

10
Chit Chat / Re: What have you been doing today?
« on: November 25, 2023, 08:23:04 pm »
Cookie, last year when we had a problem with the AC the technician refused to go into the ceiling. Too hot. Fortunately next day was cool.
Today Iím starting to mix the Nuts and Bolts.

11
Chit Chat / Re: What are you cooking today?
« on: November 24, 2023, 10:20:31 pm »
Made More Rye and Caraway SD Crumpets.

12
Condiments and Sauces / Re: 2 ingredient Sate sauce
« on: November 24, 2023, 10:16:19 pm »
Glad you liked it Cookie.

13
Chit Chat / Re: What's for Dinner Tonight?
« on: November 24, 2023, 10:07:47 pm »
Mab, when I read your posts about fresh fish, it makes my mouth water. After eating fresh fish from the lakes recently I realised what crap is available in Ballarat. It is a shame as we grow beautiful potatoes which go with the fish.
The best I can do for fish is buy a very very expensive pack from Wilsons. I did this yesterday. Marinara Mix , even had small clams in shells. I made Marinara with garlic oil and diced tomatoes and mushrooms. Delicious.
Similar tonight but will use a tomato base. With luck, there will be a little over to make a Marinara Pizza.

14
Chit Chat / Re: What have you been doing today?
« on: November 24, 2023, 09:58:01 pm »
OMG, Marina, what a day.
Knowing it was Black Friday, I thought Iíd miss the rush and go out late. No luck, had to wait in car park at Aldi to get a spot.
K Atie, busy as usual. Hope all goes well for 21 st.
Cookie, the new Covid Vaccine has just been approved, but Dr said not yet available.
New Shingles vaccine soon available. Well worth having. A friend has just had Shingles and has been very unwell.

15
Condiments and Sauces / Re: 2 ingredient Sate sauce
« on: November 23, 2023, 10:44:55 pm »
Marina, very flexible recipe. Can even add some chilli flakes if more heat needed.

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