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Messages - daska
16
« on: December 21, 2011, 11:50:11 am »
sesame seeds make a good topping as well
17
« on: December 20, 2011, 03:53:57 pm »
That's helpful, thank you. I reckon the jug is big enough that I can scale up the quantities and just up the cooking time by a couple of minutes (useful to have a recipe which tells you when it's cooked).
18
« on: December 20, 2011, 10:01:25 am »
Love this sauce, especially the way you can tell that it's done because it goes 'quiet' LOL. I have only used it as a topping though, so can someone be my brain today please? I need to make macaroni cheese for 6 adults (decent portions not tiny). Does 500g pasta sound enough  and will one batch of sauce do it or do I need more? I can't think off-hand how much sauce this recipe makes but I'm not feeling confident. And if I need more can I scale it up or will have to make separate batches? I'm not cooking at home and the shops won't be open by the time I arrive so I need to make sure I'm prepared...
19
« on: December 20, 2011, 09:35:20 am »
It does state twice that it's a toy but NOT in the main title so I can understand if someone who didn't know what they were looking at got confused.
20
« on: December 20, 2011, 07:58:38 am »
21
« on: December 05, 2011, 03:55:44 pm »
Does anyone else here have a GBP? The old fashioned kind which has a scoby that looks like a bit of stewed apple (not brewers/bakers yeast ones)? And do you have any suggestions on recipes/techniques.?
Today I did it as follows: I sliced about an inch of ginger and put it in the bowl wiith a quartered lemon, half tsp of cream of tartar and blitzed on speed 9 for 10 seconds. I then poured in about 500g boiling water and turbo'd it once to clean the sides down. Then I added 200g of sugar and stirred for a minute before straining it into my brew jar and topping up to about 2 litres. (Obviously I'm waiting for it to cool before adding the scoby.)
can I simplify it further?
22
« on: November 25, 2011, 06:20:03 pm »
I made too much filling for my pastry and, in a complete absence of ideas, I just stuck it in a pan to cook along with the pie while I wondered what to do...
{{{{thinks}}}}}}...
In the end I squished it in a plastic bag, stuck it in the freezer and put it back in Izzy this evening to turn into ICE-CREAM!
And jolly delicious it was too.
24
« on: October 28, 2011, 08:40:43 pm »
Yummy, it even got past the defenses of the small boy who kept shouting "I want GREEN pasta" and then went into a complete meltdown and trashed his room. I found I didn't have what I thought was in the cupboard and I'm not sure I would recommend substituting ratatouille for half the tomatoes and forgetting to add the basil (while dealing with said meltdown) and macaroni really didn't work as well as spaghetti would have but... I'm now absolutely worn out and feeling very proud of myself, I just couldn't have done this if I'd had to chop and mix and fry the meatballs off etc. Thank you Izzy 
25
« on: October 24, 2011, 02:05:32 pm »
well, on that note, I'm going to give it a go, cheesecake always goes down well Thank you CP
26
« on: October 23, 2011, 09:31:19 am »
My varoma lid forms a drip in the middle. Do you use anything to cover the cake while it's steaming? Or is this a problem only I have (it wouldn't surprise me if it is LOL)?
27
« on: October 10, 2011, 06:35:26 pm »
Well, we've cooked porridge, rice, quorn/onion stew, pasta and I just made Jabbas chocolate cashew pudding. I have now discovered that Izzy is not foolproof- I left the MC off and have an interesting splatter pattern LOL
28
« on: October 07, 2011, 05:22:46 pm »
Well I impressed me laddo this afternoon with macaroni cheese - yes, we're still on the pasta but at least the sauce was home made. As is becoming usual I was speechless with wonder at just how easy it was to make the most amazing cheese sauce in next to no time. I used to cook it on the hob quite frequently but it was never this smooth LOL.
29
« on: October 07, 2011, 05:06:47 pm »
Made this tonight and it was the perfect consistency for macaroni cheese! Went down a storm. I don't think I've ever made a sauce that smooth by hand LOL 
30
« on: October 05, 2011, 12:20:09 pm »
LOL Yep, sorry, my brain doesn't always process things particularly well, it's one of the reasons you'll find me editing my posts quite frequently, they look fine when I read them back and then I'll look again and realise I've written the opposite of what I mean LOL. When cooking I find I often (now) do things in the wrong order or use the wrong equipment or just plain forget what it is I'm doing. Just call me the list lady - if it ain't in the correct place on the list it don't happen.
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