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Topics - fundj&e
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31
« on: August 25, 2012, 07:22:59 am »
32
« on: August 20, 2012, 05:28:55 am »
i making the base for a caramel slice but this time i am using GF flour for the base, its been in the oven for over 1/2 hour
does GF take longer to set, it is still very wobbly
33
« on: August 18, 2012, 12:51:04 am »
recipe form my Zia Gabriella
2cups flour
300 mls of sour cream
Pinch of salt
Knead for 1.15 mins
Wrap and rest for 1 hour in the fridge or when needed upto 7 days
it is a very easy pastry to work with, and can be used in savory or sweet dishes
also can be frozen
Members' comments
Hally - I used this pastry a few weeks ago for lemon meringue pie. Brilliant, no shrinkage at all. Thanks Uni.
AB - I have used this for savoury meat pies in the pie maker it was brilliant.
sue purrb - I only have 200 mls sour cream....do you think it would work if I added 100 mls yoghurt, or should I reduce the flour to 1 1/3 cups instead?
I ended up adding the 100 mls yoghurt, the dough was still quite sticky after resting, but I gave it a quick knead on a well-floured mat, and it came together really well. I used half of the pastry for Chelsea's Egg and bacon pie, which turned out beautifully. It's a favourite, and I usually make it with the cream cheese pastry...this one seemed lighter.
I'd like to use the other half to make jam tarts using TM strawberry jam. Can anyone advise if I should blind bake them first, if so for how long, and what temp, or just fill with jam and bake...again, for how long and what temp? (Can you tell I haven't made jam tarts since I was little? Cheesy Interestingly, I don't remember my mum ever blind baking anything. Many thanks.
cookie1 - My Mum didn't either. She just cooked things on the bottom shelf for a while. When I blind bake I only do it for about 5 minutes. I know this is wrong but it works for me.
34
« on: August 17, 2012, 11:54:58 pm »
This is how i like my porridge
2/3 cup milk
½ a cup of oats
50 mls extra milk
Heat milk on varoma for 2min on speed 2
Add oats 2mins @ 80 on speed 1
Add the extra milk, 1mins @ 80 on speed 1
I usually make it in the M/W and it only take me 2min + 1min standing time
On the stove top i usually burn it
35
« on: August 17, 2012, 03:30:32 am »
36
« on: August 14, 2012, 11:41:31 am »
Amy you are sooooooooooooooo cute 
37
« on: July 18, 2012, 10:15:53 pm »
the last few days i havent been happy with my bread, the keanding sounds and look have changed the dough just sticks to the side only, and this morning i found black spots in the dough, i thought something was in the flour, so i just added some water and flour in the bowl and it happened agian
38
« on: July 11, 2012, 10:48:24 pm »
Name of Recipe:Nutella biscuits Number of People: Ingredients:This is the original recipe not sure which site i got it from, maybe from pinterest i found the original site this recipe will say to add sugar but i read a review saying not 2 http://tastykitchen.com/recipes/desserts/nutella-cookies/ 1 cup Nutella, 1 whole egg, 1 cup flour - bake for 6-8 min @ 350 degrees. I added 1 teaspoon of baking powder and baked them for only 6 mins but i could still taste the flour I baked a few more for 12 mins ,and the flour taste has gone i baked @ 160 F/F I have the rest of the dough in the fridge resting. I want to try and add some crushed nut to it Preparation:Add all of the ingredients to bowl and mix on until it looks right  , i used my new 1 tbl ice cream scoop. once out of the oven let cool on the baking tray Photos:Tips/Hints:
39
« on: June 19, 2012, 10:30:23 pm »
Can cakes be baked at a lower temp or will that stop the cake from rising? How about the 1st ten mins on 180 then lower the temp to 150 would that work? thanks in advance ciao
41
« on: June 15, 2012, 08:39:56 am »
is vinegar the same strength all around the world
42
« on: June 10, 2012, 09:12:08 pm »
what would the max amount be that i could do in the  . thanks
43
« on: May 30, 2012, 10:31:49 pm »
½ kg pasta ( ½ cooked ) 1 batch of béchamel sauce from the EDC book 3 beaten eggs 1 ¼ cup of nap sauce + extra Eggplants Frozen spinach Any type of cheese that you have + extra Add all of the ingredients into a bowl, mix well. But not the extra cheese and sauce Butter dish and coat with bread crumbs, add ½ of the pasta to dish sprinkle some cheese and add remaining pasta, cover with baking paper and foil bake for 40 mins on 180.wait about 5min b4 doing next step Place an oven proof plate on top on the dish and flip the dish upside down and remove dish Add the extra sauce and any type of cheese you like i used mozzarella and blue vein cheese return to oven until the cheese and sauce are hot You can add anything you have in the fridge, i like ham and peas when i make this in a baking dish i don’t add the beaten eggs, but i do add hard boiled ones Pasta al forno alla siciliana you would add to the 1st 5 ingredients Hard boiled eggs Peas Mortadella any Q CALL ME 
44
« on: May 24, 2012, 12:25:49 pm »
this was going to be my last try at a roast chicken. i am very pleased with the results, so was frank and the kids
45
« on: May 21, 2012, 06:09:37 am »
Recipe from, cooking for a healthy heart Was going to do a cauliflower bake with this sauce thinking i had some ricotta in the fridge  For 200g of lasange sheet and 500gram of mince 3 egg whites 250 g low fat ricotta 175 mls skim milk 6 tbl parmesan cheese S&P Beat the egg whites with the ricotta, beat in the milk a 4 tbl of the cheese Sprinkle the remaining cheese b4 baking the lasange
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