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 - asha_76
31
« on: June 16, 2013, 08:38:24 am »
I made this for dinner last night and it was a winner in our household.
I used lamb backstrap that I sliced whilst it was still semi-frozen. I then left it to thaw some more before making the marinade so I drained off the juices first before marinating it for around two hours by which time it had soaked up pretty much all of the marinade.
I cut the chilli down due to kids eating it but otherwise it was fantastic, it really did taste like it was from a Chinese restaurant and the lamb was so tender. The kids loved it too!
I'd give this dish a 5/5...I'd definitely make it again!
32
« on: May 04, 2013, 04:14:05 am »
Can anyone provide any tips on halving this recipe?
Hubby has come home from shops with two trays of pork spare ribs (there are 11 in total) & is adamant there will be far too much if I cook both trays. There are 4 of us but two are children.
Would I still make the same amount of marinade & cook for the same amount of time or would I need to halve everything including cooking time?
33
« on: April 16, 2013, 08:10:41 am »
I decided to give this recipe a try last night without having looked here first like I usually do!
We really loved it. I used pork as well. I didn't do anything else differently from the recipe but I've noticed that my sauce is a lot darker than the one in your pic judydawn.
I served it with the Italian style mashed potatoes that are in My Way of Cooking and some veggies cooked on the stove top.
The only thing I'd do different next time is cook the pork for 10 minutes instead of 15 as a few of the pieces had become a little bit tough by this stage.
34
« on: April 11, 2013, 03:52:16 am »
Just wanted to add my endorsement of this recipe.
Not being a big fan of prunes, I almost skipped over this one but decided it looked so simple I would give it a try anyway. Well everyone absolutely loved it, including my 14 month old son who wanted seconds! I also served it with rice and vegies which I cooked whilst chicken was in thermoserver but you could easily serve it with mashed potato or even couscous.
The only tweak I would make is that when using the chicken thighs, I found mine were cooked nicely after 15 minutes rather than the 30 that is stated in the book.
Definitely a 5/5 from us!
35
« on: April 05, 2013, 10:28:18 am »
Thankyou very much Denise...I have just sent you a PM in reply.
36
« on: April 05, 2013, 09:52:47 am »
Does anyone know where I can find this recipe?
I already have my TM and am not able to have another demo.
37
« on: April 01, 2013, 06:27:55 am »
Hi all,
Made these for Easter and I can highly recommend them. They were so easy to make although I found the mixture needed a little longer than stated to incorporate all of the ingredients before kneading. We chose to make 16 small buns but they were still reasonable enough in size once they had been cooked.
What I liked most about this recipe is that they actually tasted like Hot Cross Buns due to all of the spices whereas the store bought ones usually taste only of chocolate.
I would definitely make these again and I loved that there were no obscure ingredients...5/5!
I have added a picture below. You can't really see the piped crosses very well but they were easier to see with the naked eye.
38
« on: April 01, 2013, 05:59:08 am »
Made this for an Easter dessert and everyone absolutely raved about it. It is very rich though so you will only need small slices...we served it with icecream and raspberries which helped cut through all the richness.
My only suggestion for improvement would be that I felt the base was a little too thin. It got lost a bit under the filling and I really had to work to get it to spread out across the bottom of the tin. If I made it again I'd be inclined to slighly increase the amounts of butter and biscuits just to get a little bit more thickness into the crust.
Highly recommended...5/5!
39
« on: February 20, 2013, 11:15:07 pm »
I made this on the weekend and it was a big hit in our household. I didn't find it too sweet and the moist texture throughout was very appealing. I'd definitely make this one again...it's a 5/5 from me!
40
« on: January 25, 2013, 04:04:01 am »
Thanks cookie,
I did hear the noise change but as my MC hadn't started moving around yet, I didn't think it was ready. Next time I'll know what to listen out for.
As it turns out I ended up using it to make a batch of EDC Icecream. I wasn't sure how it would go but it was the best batch I have made so far...at least it didn't go to waste and that was the main thing!
41
« on: January 25, 2013, 04:00:52 am »
Made these for breakfast on the weekend. As others have said, they are very easy to make and taste good but they are quite a thick and dry pancake compared to some recipes. IMO they definitely need the moisture of the creme fraiche.
As they were ready before everyone was awake, I left them in the oven on a very low temp for about 10 minutes after they had finished cooking. The smell of the oven afterwards was divine!
42
« on: January 25, 2013, 03:55:28 am »
Hi all,
Thought I would give a quick review on this recipe seeing as no-one else has.
It does take a little bit of preparation time but it helps if you pre-make make the meatballs. It doesn't matter if they get cold as they will be going back into the oven later.
The recipe gives you the option of frying, baking or steaming the meatballs. I just put 500ml water in the jug and steamed them in the Varoma for 25 minutes. I then put them in the Thermoserver until I had cooked the pasta and made the sauce. I found my sauce started to spit out of the jug in the last few minutes seeing as you cook it with the MC off. Consequently I had a very messy Thermo when I had finished but everything cleaned off easily enough.
The cream that is mixed into the pasta is optional. I used it and thought it was a good addition so that everything didn't dry out too much in the oven. Taste wise I'm sure you could probably get away with leaving it out.
Overall, this was a great dish. The sauce was so tasty and is good for kids too as it has lots of vegies which can't necessarily be seen. It made heaps. We easily served four and there is enough leftover for everyone again today. This would be a great dish if you have a large number of people to serve due to the amount of pasta.
Overall I'd give it 5/5.
43
« on: January 20, 2013, 09:46:08 am »
Thanks all for your help.
fundj&e - the original cream wasn't mouldy but smelt really bad. Interestingly it wasn't used by until 28th Jan but it was a carton that I had pre-opened last week and used some out of already. For some reason, the remainder hadn't kept, even though I had put the lid back on tightly.
On further investigation, it looks like I have a pale version of whipped butter. It tastes very much like the whipped butter you get on top of pancakes at The Pancake Parlour or McDonalds's although it is slightly paler in colour. I'll see if I can find something to do with it as I would hate to waste it. Guess my homemade butter will have to wait until another day!
44
« on: January 20, 2013, 05:38:00 am »
Hi all,
Today I attempted to make butter for the first time. Unfortunately the cream I was going to use had gone off so I used a 300ml Woolworths carton that was only purchased yesterday.
I watched the Thermovixens video on Youtube that said your butter is ready when the MC starts to dance around on top of the lid. Unfortunately after three minutes my MC was still not dancing. The butter & buttermilk had separated but the butter was very pale & curdled looking and not the bright yellow colour in the video.
Silly me decided my cream must have been too fresh & put it on for another few minutes. Unfortunately when the time was up, I was left with what now looks like mayonnaise. Does anyone know exactly what I have been left with and if it can be saved?
Thanks in advance :-)
45
« on: January 17, 2013, 04:06:38 am »
Thanks judydawn...I might give that recipe a go next time and see if we like that version better!
|
|
Show Posts