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Messages - containergirl
16
« on: September 11, 2010, 12:42:13 am »
To quote Nigella quoting someone 'the triumph of hope over experience'. I am not the pastry roller of the family. Spanner came home as I was rolling these to laugh (generally he rocks in the foetal position if he watches me with pastry). Mine are rising as we speak looking a little rustic. My 'circles' were according to Spanner 'unrecognisable as circles' and I may have been two layers short....but we are all looking forward to them.
17
« on: September 10, 2010, 11:59:57 pm »
I make a moist bread and keep it in a tea towel on the bench. It seems to keep okay for about 3 days in a tropical temperature.
Recently I had to use a plastic container - but as a stand surrounded by a sea of powder to keep the ants from infesting the bread. They were moving in so quickly. I could bring rolls out of the oven for school lunch in the morning and by the time I'd done the school drop off the ants would have been residing in the rolls.
18
« on: September 10, 2010, 11:52:37 pm »
This looks so divine Tebasile. I'll hunt out some young coconuts. They are pretty easy to come by here in the tropics.
The fruit sounds divine. 85 peaches mmmmmmm. We are heading into mango season, but after 12 years in the tropics I long for fresh and wonderful stone fruits.
19
« on: September 07, 2010, 02:21:14 am »
I laughed about everyone loving it. I am sure my children will love me for making bread (one day!) but they think the bought stuff is the absolute pinacle - a treat beyond all others! 
20
« on: September 07, 2010, 02:16:55 am »
Thanks Quirky that would be great. Always up for one of your recommendations.
21
« on: September 05, 2010, 11:51:15 pm »
Thanks Cornish Cream. Tebasile also suggested this one. I was a bit stuck on the Jimaca as an ingredient (although I think it grows well in the conditions where we live) and I haven't seen any asian pears in the Stupormarket (Supermarket).
I haven't gone looking this morning but I woke up thinking I might adapt a filling recipe for pastries etc to get a full poppy seed taste, maybe shape them into balls ......I love to dream food.
22
« on: September 05, 2010, 05:27:43 am »
Mmmm these look great. I made Spanner crumpets for fathers day this morning but these would have gone down a treat. I guess there is always afternoon tea! or maybe not since I seem to be in a forum frenzy after a few weeks of not having a computer 
23
« on: September 05, 2010, 05:23:44 am »
Another variation we have been fond of recently is 'chocolate loaf'. I add a tablesoon or two of sugar to the dough. Once the dough has risen, I flatten it out into a rectangle, sprinkle chocolate chips on it and roll it up (like a swiss roll). I then rub a little oil and brown sugar over the top. It often splits during baking but it adds to the charm (and no one complains about seeing chocolate).
If I am really pushed for time sometimes I have made it without waiting for it to rise or double....it isn't as fine but is still a rather grand treat.
24
« on: September 05, 2010, 05:18:48 am »
Has anyone made a raw poppy seed cake? ....or seen a recipe that looks like it might be good?
I made a conventional one this morning and then set to wondering if there might be a delicious raw version (particularly because I am obsessed with trotting back to the kitchen to eat the one I made this morning).
25
« on: September 05, 2010, 05:04:14 am »
I still have my can from when you posted the February one.....glad I waited. I turned the new computer on (we have been a few weeks in low tech land) to search for some raw recipes....but have been wallowing in traditional ice cream recipes.
26
« on: September 05, 2010, 04:58:27 am »
Mmmm the variations sound divine. Thanks for the links the making condensed milk cream puff. I hadn't made any for a while and found cream on special the other day. I have one in the freezer and one to make. Since it is fathers day I might give the coffee flavour a go for Mr Containergirl (formerly known as, Spanner).
We had lashings of ice cream with chocolate self saucing pudding (made the old fashioned, non thermomix way).
27
« on: August 07, 2010, 04:03:08 am »
my goodness chookie....,you are so prolific I am amazed it was your first pastry. Beef and beetroot pies sound great.
28
« on: August 03, 2010, 11:45:33 am »
I used dried yeast and either use lowan or fermex instant as it is so much cheaper than the sachets. I substitute 1 1/2 to 2 teaspoons for a sachet of yeast. I use more when the weather is cooler and I am in a hurry. I keep some in the fridge in and old Lowan container (now 2 years old) and what doesn't fit in that in the freezer and either brand perform well.
The Lowan one that Cookie and I mention comes in a cardboard cylinder type container and the packaging is redish in colour.
29
« on: July 21, 2010, 11:50:51 am »
I have not made yoghurt but a friend who does make it often said that she checks the temperature with another thermometer as (get ready to gasp!) the thermomix doesn't seem to be accurate with the temperature and that sometimes it is more like 60 than 37. Since she has been measuring the temp with a seperate thermometer she hasn't looked back.
30
« on: July 21, 2010, 11:43:46 am »
Thanks for the recipes it is great to see this recipe. It brings back memories of my childhood, I adored feeding the plant each day and watching the little volcanos in the plant. My mother made it for years and one famous night 35 bottles popped. Good thing the neighbours had heard a few smaller pops before.
I must dig out my mothers old recipe and compare. Think it was more like Sally Wises
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