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Messages - zebraa
391
« on: June 30, 2010, 03:06:16 pm »
I just quarter it and blitz on 6-8 for 30 secs, then add a bit of water and do it on 9 for 2 mins to get a good texture. It does't matter if it is pretty thick as you want the end result thick and 'jellyish' anyway.
Other fruits would work as well - strong ones would be better - eg pineapple. Kiwi fruit and apple would be a good mix - would jide the chia seeds from picky kids too
392
« on: June 29, 2010, 08:27:42 am »
Sounds yum! I find I can add quite a bit more milk with the hazlenut one and it is still a great consistancy. The best best best thing though about these spreads is the custard you make at the end so as not to waste any gorgy spread left in the bowl 
393
« on: June 28, 2010, 05:22:04 pm »
I make pancakes. Using the quantities of your fav pancake batter just do : a millet, buckwheat and brown rice mix for a flour, various seeds - I grind linseed in the flour, pumpkin and sunflower I leave whole for texture, add some ripe banana and milk (dairy or non) and an egg and maybe a hadful of sultanas or dates if I need sweetness.
Beautiful as is. Or can add yogurt etc for a treat on top.
394
« on: June 28, 2010, 05:16:20 pm »
This is my fav GF bread recipie. Not close to gluten bread but still damn good.
395
« on: June 28, 2010, 05:13:18 pm »
Thankyou SO much for this - I am really looking forward to trying it. Milo is about the only Nestle thing we have in teh house and I am so glad I may have a (far superiour) alternative that the kids may actually drink!
396
« on: June 28, 2010, 05:07:04 pm »
juice an apple - add a touch of water if you need too but not too much - you want an intense taste
pop about 80mls into a small glass and add 1 or 2 tsp of chia seeds
mix
leave in fridge for 10 or so mins to set
voila! easy healthy 'jelly'. My kids and their friends love them.
397
« on: June 28, 2010, 05:04:16 pm »
frozen bananas - pre chopped'
handful of raw nuts - I like the bitterness of walnuts for this or a mix of haszlemuts and almonds and walnuts
ricotta - maybe a cup or so - to taste
blitz it up on S9 for 30-90 secs depending on how you liek the consistancy
Also fabulous to add frozen rasberries and or dark chocolate pieces
Easy and fabulous.
398
« on: June 28, 2010, 04:41:40 pm »
I do it in the bowl but in all honesty, with quinoa, I find the absorption method on the stove top actually gives the best results.
399
« on: June 28, 2010, 04:25:36 pm »
I'm with Gretchen. I dry mine and store with the MC inside the basket and the lid sitting on top , not locked in - so it can dry and let air flow. Reduces smelling considerably.
400
« on: June 28, 2010, 04:14:27 pm »
def should be replaced.
401
« on: April 02, 2010, 12:10:32 pm »
Thankyou - this looks great! I have left over cream, smoked salmon,some chopped tomatos and some fresh pasta made two days ago and I was wondering what I would do with it. This is perfect.
402
« on: April 01, 2010, 03:06:38 pm »
Oh YUM - I can't wait to try this. Another dish my husband will hate 
403
« on: April 01, 2010, 03:01:28 pm »
I've used that recipie a few times and it has been fine. It does look like breadcrumbs - I just pull it out and press it all together - give it a little knead and let it sit while I assemble the pasta machine and it seems to work fine.
I do have issues storing it though - I keep it in the fridge and it seems to stick together too much when I cook it.
I am going to try with gluten free grains so that may be interesting!
404
« on: March 19, 2010, 12:01:50 pm »
I made this and it is excellent. Whole family love it. Next time I will use a little less coconut oil though.
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