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Messages - opi2kenopi
16
« on: April 03, 2011, 12:40:07 pm »
Has anyone else successfully managed to set up the like button to connect with a web site?
I see you use blogger, so you need to add a "Configure HTML/JavaScript" gadget in your blog's sidebar, into which you copy the javascript that will be provided to you by the facebook "like" button instructions (found here: http://developers.facebook.com/docs/reference/plugins/like/). In Step 1 (in the facebook link provided), copy and paste your Facebook page URL, fill in the remaining details and click "Get Code". Copy the code that pops up in the box in the XFBML section (that's what I did anyway), and paste it into your "Configure HTML/JavaScript" box in Blogger. You can see how it looks in my blog (link in my footer). I changed the width to 200, unticked show faces, I think I used Arial font and the rest were standard options. I hope that helps 
17
« on: April 01, 2011, 12:57:16 pm »
Should just be able to click the link in my footer and like the page (or search for The Opies: Family Food). Me too! (And my page too )
Have liked your page for a while now Jo 
18
« on: April 01, 2011, 11:47:32 am »
My page now likes your page 
19
« on: March 25, 2011, 08:52:56 am »
This looks really good hopefulcook. One question though regarding the lentils. Any particular type? Tinned or dry? Actually, that was two questions. I assume, as the cooking time is only 16 mins or so, it must be tinned... 
20
« on: March 25, 2011, 07:32:21 am »
Ok ladies, I'll post what I think it should be later this evening when I've got rid of put my kids to bed 
21
« on: March 24, 2011, 10:21:31 am »
I look forward to the day (not too far away now) where I can start growing my own produce JD. Tonight I made a stuffed chicken meal cooked in the varoma in a foil 'boat' with rice in the basket and veggies on top. After cooking I added the chicken juices to the bowl with some additional stuffing (which was ricotta, roasted capsicum, silverbeet & pine nuts) and some cornflour and reduced it down to a sauce. Delicious, although hubby has suggested a couple of changes which I'll try out before posting the recipe.   For dessert, we had the edges of another batch of Amanda's Fudge Brownies with some whipped cream and raspberry coulis. Totally decadent for a midweek dessert, but at least I now know what's on the menu for dessert next time we have guests! I should have taken a photo - it was spectacular!
22
« on: March 24, 2011, 02:16:31 am »
Without doubt, lemon is my favourite flavour/scent for just about anything!
And yes, brilliant gift idea...
Which gives me an idea...one of my besties just had a baby, what a perfect thing to add to my gift(s) for her. Might just have to go out and buy me some lemons...
23
« on: March 24, 2011, 02:14:24 am »
You know JD, I have some raspberry coulis in the fridge at the moment and I didn't even think to use it with these. Next time, which will be tonight because I'm making another batch to take to mothers group tomorrow. One can't take the scrappy edge pieces to ones mothers group now, can one? Chelsea, the only thing I could think of if you're not happy with the top of them is that maybe your oven cooks a little warmer or cooler than mine. Mine is also fan forced. The only thing I did that you probably don't is left them sitting in the tray under a tea towel all night. They came out of the oven at 10.15pm and I wasn't going to wait around until they were cool enough to put in a container . They did look slightly different in the morning than when they came straight out of the oven, but even then I didn't think they looked like they needed a sprinkling of anything. This is what mine looked like straight out of the oven (bear in mind this pic is taken with my iPhone so colour is all wrong). 
24
« on: March 24, 2011, 01:41:29 am »
Looks great and thanks so much for posting JD. I've been on the lookout for something I can make and use that doesn't involve any harsh chemical nasties. Very versatile too by the looks.
*sigh* oh to have a lemon tree! (it is in my dreams, and one day it will come true)...
25
« on: March 24, 2011, 12:45:17 am »
So it was 9.30pm last night when I suddenly remembered I had planned to make something for DS1 to take today for his last day of daycare. I had this recipe on my list of things to make and because everything is a pantry staple for me, and it takes less than a minute to whizz up...off I went. How sensational are they?! I don't envy the staff there dealing with the kids after the sugar rush, but oh my, they are sooooo good. I only had 2 whole eggs left, but a stack of egg whites frozen in the freezer, so I used two of them (just partially thawed in the microwave) in place of 2 whole eggs. I've not made this recipe before so I'm not sure what sort of a difference that made, but as far as I am concerned, the taste and texture is just fine I still made it to bed by 10.20pm 
26
« on: March 23, 2011, 05:43:54 am »
That is so impressive! I hope that when my kids are school age their school is as open minded and progressive as yours. Well done
27
« on: March 23, 2011, 05:35:48 am »
Hi hopefulcook, I make yoghurt every week and have only had it fail once and that was when I used the wrong starter. Here are my instructions: Place milk (1 or 2L) into TM bowl. Heat for 15 minutes at 90ºC on speed 3. Allow to cool to 37ºC (at this point I wouldn't necessarily rely on the Thermomix temp for an accurate reading). It often says 37ºC but can be quite a bit warmer than that. I actually get my children's thermometer out, put it in a ziploc bag and use that to get a reading. It needs to be cooler than 45ºC. It can take several hours to get that cool (particularly if using 2L milk). Once you have a reading of around 40ºC add your starter yoghurt (about 1/4 cup). I use Jalna Pot Set Organic/Biodynamic Whole Milk yoghurt. Mix at 37ºC for 2 minutes on speed 3 (you don't need to do it any longer - it's really just to get the starter up to the same temp as the rest of the milk). Pour into Thermoserver and wait! I normally do this in the evening and leave it out on the bench until morning. Five hours is too short - the longer you leave it, the thicker it will become. In cooler weather I have been known to keep it cosy in a beach towel! Good luck
28
« on: March 22, 2011, 11:38:19 am »
Name of Recipe: Pina Colada Icecream Number of People:Ingredients: * Coconut Icecream o 1 cup shredded coconut o 250 grams milk o 300 mls cream o ½ cup sugar o pinch salt o 1 vanilla bean, split lengthwise o 5 large egg yolks o ½ teaspoon vanilla extract o 300 mls cream, additional * Pineapple Sorbet o 150 grams sugar o 300 grams pineapple, frozen in chunks o 350 grams ice o 1 egg white Preparation:1. Place coconut in TM bowl and cook for 7 minutes at 100ºC, speed 1. Add milk, cream, sugar, salt and scraped vanilla bean. Warm through at 80ºC for 5 minutes on speed 1. Pour into thermoserver and allow to rest for 1 hour. 2. Strain coconut mixture back into TM bowl using a fine sieve and start mixing at speed 4. Add the egg yolks one at a time. Set temp to 80ºC for 5 minutes, speed 4. Add the cream and vanilla extract and mix for an additional 30 seconds on speed 3. Cool mixture in refrigerator. Once cool, churn in icecream maker. 3. For sorbet, place sugar in TM bowl and pulverise on speed 10 for 8 seconds. Add pineapple, ice and egg white. Bring speed slowly up to speed 10 and use spatula to incorporate all pineapple and ice, will take at least 1 minute. 4. Once icecream and sorbet are both ready, place into large bowl and fold/swirl together. Spoon into an appropriate storage container and place in the freezer. Photos: Tips/Hints:Each flavour could be layered into the storage dish, or they could be combined completely. Recipe based on this one: http://annies-eats.net/2011/02/23/pina-colada-ice-cream/
29
« on: March 21, 2011, 06:52:43 am »
Glad this topic was here. I needed coconut milk for a recipe today and didn't have any. Funny, I came here before I bothered with my EDC...which was just as well, because unless I'm blind the July 2010 version doesn't have it. 
30
« on: March 19, 2011, 12:14:16 pm »
We love this one too. A definite regular in our house as well. The homemade paste is amazing (fabulous in the Thai Sweet Potato and Lentil Soup as well). Going to try the prawn idea (it seems so obvious now that you mention it!). Thanks Jo
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