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Messages - daska

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1
Cakes / Re: Microwave cake in a cup
« on: April 23, 2012, 06:54:43 pm »
thankyou very much fundj, I was hoping it would be one that was designed without using artificial sweeteners - the toss up being between high blood sugars and other side-effects, I'm not sure flax is going to be sweet enough with only the cinnamon to lift it but I'll give it a go.  :)

2
Cakes / Re: Microwave cake in a cup
« on: April 23, 2012, 10:43:10 am »
Do you by any chance have the original recipe ElleG?

(I control my BS levels using a low carb diet. Oats are far higher in carbs than flax seed and will therefore raise blood sugars higher requiring more meds etc.)

3
Try a pharmacy. (My local Boots is tiny but the even smaller independent pharmacy always has it in stock.)

In addition to improving taste their primary use in fruit cordials is as :

 - antioxidants - in the same way as you would add lemon/organge juice to a fruit salad to stop the bananas and strawberries etc from going brown

 - preservatives - by increasing the acidity of the food to make it less attractive to microorganisms.

It really depends on taste, ingredients and how long a shelf life you need/want.


4
Drinks / Re: Strawberry milkshake from syrup/cordial
« on: April 23, 2012, 09:33:10 am »
It's truly scrummy judydawn. I'm now going to tweak the recipe to see if I can come up with a way of prepping the basics to the point I can keep at least two batches of fruit juice in the freezer for a regular supply - it needs to be a concentrated concentrate as my freezer is only a tabletop size one.

What to do with the pulp...? I made cheesecake. I started with a base made from 250g chopped mixed nuts, a tsp of vanilla essence, 25g butter and a large egg. This was baked for 20 minutes at 180C and allowed to cool. I then mixed the pulp left from straining one kilo of strawberries with 250g of mascarpone cheese for the topping. Personally I didn't think it needed any sugar added but that's a matter of taste.

5
Drinks / Re: Strawberry milkshake from syrup/cordial
« on: April 21, 2012, 06:24:11 pm »
OK, having tweeked I thought I would come back and share. Being for milkshake rather than cordial meant having to adjust the balance of ingredients quite substantially from the original recipe that judydawn was so kind as to send me. Milk being so sweet means you need less sugar than if mixing with water, but more intense strawberry taste. So without futher ado:

put strawberries, hulled, into the bowl
add their weight in liquid - I used half water, half apple juice (a bottle of Britvic 100% which I happened to have in the cupboard) but I think grape juice might do better. Having said that I think the pectin in the apple juice helped to slightly thicken the syrup so it's a matter of taste. Don't be tempted to use more than half apple juice unless you really want 'apple and strawberry' milkshake LOL

Blitz

cook to 90 degrees at speed 2 - half a kilo of strawberries took about 9 minutes

pass through a sieve into a jelly bag and strain

return liquid to bowl and add sugar - we found 350g to 1000g strawberry liquid a good compromise between what was acceptable to us (no sugar) and what chavvy kids brought up on crusha might accept (not sure there's actually a strawberry in the factory they make crusha syrup at, let alone in the syrup itself).

cook to 90 degrees

pour into sterilised bottles

refrigerate

(Given the low proportion of sugar I added citric acid rather than lemon juice to help extend the 'fridge life'. I forgot to do this before bottling so added 2 level teaspoons to each bottle - about 65cl each - I have no idea if that's enough but I'm not expecting this to last beyond a week given that it's got to go round 60 kids.)

Enjoy ;D

6
Drinks / Re: Strawberry milkshake from syrup/cordial
« on: April 21, 2012, 12:21:22 pm »
Fabulous, thank you very much, I better get bottling  ;D

7
Drinks / Strawberry milkshake from syrup/cordial
« on: April 21, 2012, 11:54:19 am »
Can someone help me out with a recipe for a strawberry syrup? I've seen mention of there being a cordial recipe in EDC but don't have a copy.

My son's school sell milkshake every monday to raise funds for equipment but it's full of artificial colours/flavours/sweeteners which will send his behaviour haywire so I promised to find a replacement - but I need it by Monday and the supermarket only stocks horrible stuff.

I picked 2kg of strawberries because they were marked down and now I'm in a panic LOL

8
Suggestions and Complaints / Re: Read the recipe!!!!
« on: February 05, 2012, 12:25:14 pm »
LOL - I'd have to remember which to use though, this way I spend the time converting it and don't have to worry. I've not seen Australian spoons here in the UK, will keep my eyes open.

9
Drinks / Re: Ginger Beer Plant (SCOBY type)
« on: February 05, 2012, 12:22:29 pm »
That sounds like a very sensible way to do it. I'm off to find a dispenser :D

10
Recipe Requests / Re: Low Carb Recipes Needed
« on: February 04, 2012, 10:16:29 pm »
Yes he does "...if we want to get lighter we have to expend more calories than we take in, there's absolutely no doubt about it, tells you absolutely nothing about why you get fat or why you get lean."

For the 'why', try http://video.google.com/videoplay?docid=4362041487661765149

11
Recipe Requests / Re: Low Carb Recipes Needed
« on: February 01, 2012, 02:46:24 pm »
I've just been reading the Gary Taube book "Why We Get Fat: And What to Do About It" which is an easy read explanation of the science behind the low carb diets. It's fascinating. I've never been able to cope with a low fat/low calorie diet, it just leaves me ravenous and this explains exactly why! BUT, he also goes into the myth about needing high protein and low fat and what the implications are. Anyway, it's worth a read. Back on the Atkins for me, it's the only diet that works.

12
Suggestions and Complaints / Re: banned from forum?!
« on: January 20, 2012, 11:59:35 am »
While I admit to using Windows7Pro I don't use IE unless a website will only work with it (which is often a sign of inexperienced and/or sloppy programming  :-)) )

iPads use Safari.

13
Suggestions and Complaints / Re: Read the recipe!!!!
« on: January 20, 2012, 11:57:08 am »
I find my memory isn't good enough to remember and, all too often, my hands aren't dexterous enough to amend the recipe in writing so I've had to find a solution that works for me.

If I want to try a recipe part of my prep time is to put it into table in either Word or Excel with columns for:
ingredients | instruction/aim/note | temperature | time | basket/butterfly | speed/turbo | reverse/knead | measuring cup/varoma/basket for splashes | anything else
I then use a separate line for each stage / instruction / set of ingredients.
This has the added advantage of allowing me to convert the poxy non-metric measurements that still manage to creep in E.G. Australian tablespoon is 20ml, UK/US is 15ml - a 25% shortfall in something can make quite a big difference to taste and texture LOL.

Then while I'm cooking I can scrawl arrows or new numbers to instruct myself to do extra things, change the order of work, a quantity or a time to suit me.

An iPad app to do this with TMX icons would be fabulous wouldn't it!

14
Suggestions and Complaints / Re: banned from forum?!
« on: January 20, 2012, 11:34:13 am »
I'm so glad it isn't just me! Initially I e-mailed to express my surprise and sadness at being banned for no obvious reason and to request that, having been banned, my personal details were deleted from the database (though I got no response to my e-mail and obviously my details weren't removed either cos here I am). I only came back because my friend suggested it may have been a problem with the website when she tried to visit it for the first time and was banned as a guest. I use a laptop, she uses an ipad, we're both in the UK. My banning lasted for several weeks though, even using Chrome Incognito resulted in the banned guest message, very awkward when I went away for Xmas with Izzy but left my printed out recipes at home on the kitchen table - the air was indigo!

15
Chit Chat / Re: What to do with 6 egg yolks.
« on: December 21, 2011, 11:57:00 am »
zabaglione?

(conventional recipes only use the yolks, not the whites)

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