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Messages - achookwoman
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21631
« on: December 22, 2009, 08:38:49 am »
Sorry, but meant to say this looks good and will certainly try it ( I got a bit carried away with the "jar " post ) .Meganjane.
21632
« on: December 22, 2009, 08:25:53 am »
Andi, what a good idea, thanks.
21633
« on: December 22, 2009, 08:24:06 am »
I also use the upside down method. It mostly works. Some jars allow the contents to seep out when tightened and turned upside down. I use jars that have that little white rubber ring in the lid. Maggie Beer also uses this method, she doesn't sterilize the jars. I sterilize mine in the microwave. Relish and Sauce that have vinegar in should keep well when you use the upside down method. Jam too. My sister swears by it and she makes litres and litres of jams, chutneys, sauces and relishes!
21634
« on: December 22, 2009, 08:14:23 am »
That's fine. Did you use the one called 'Nan's fruit mince" that has cider and apples in it? If so that is mine. We love it-no fat.
Yes Cookie, it was terrific. It was a bit runny when I had finished cooking it, but thickened up in the fridge over night.It made about 1 k. which was good for Andi's recipe which called for 800g. I froze the remainder. Thanks again.
21635
« on: December 22, 2009, 08:08:12 am »
Great Cookie, all under control.
21636
« on: December 21, 2009, 10:25:25 am »
I've found you can also reheat the mashed potato in the microwave. Just stir in a little more milk.
21637
« on: December 21, 2009, 09:04:41 am »
Please give it a go. Sorry if this sounds like self promotion, But I have just sold a T.M on the basis of this recipe alone.
21638
« on: December 21, 2009, 08:57:03 am »
JD to the rescue again! Looks like I should be thanking Gert and not Cookie for the delicious fruit mince recipe. I'm sure Gert wouldn't mind including Cookie in the 'marriage made in heaven' with Andi. Thanks Gert.
21639
« on: December 21, 2009, 08:50:19 am »
Welcome Merlot, hope you enjoy sharing with these generous people here.
21640
« on: December 21, 2009, 07:35:37 am »
Made the Apricot jam, beautiful flavor. Used 3/4 amount of sug. and cooked for a further 10 mins. on varoma. Still not thick enough for us so next time will add 1/2 packet of jamsetta. So easy
21641
« on: December 21, 2009, 07:21:01 am »
Cookie, how do you go making bread in a hot climate? I was wondering if I might have a go at developing the American ftidge bread for people in hot climates. It uses yeast and has only one rise after taking it out of the fridge,also you can keep it in the fridge for 2 weeks.
21642
« on: December 20, 2009, 11:04:20 am »
Could you reduce the sugar with the dates, or leave it out altogether?
Yes or /and add some lemon juice.
21643
« on: December 20, 2009, 11:02:01 am »
Go for it cookie, its such good fun. If you end up with too much starter make the 5 day bread which uses 2 cups.
21644
« on: December 20, 2009, 10:57:57 am »
Today I cooked Andi's fruit mince slice with Cookie1 mums fruit mince. A marriage made in heaven. Thanks girls.
21645
« on: December 20, 2009, 05:24:27 am »
Looks very good, do you add other grains? How do you test the internal temp?
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