JulieO,  this looks delicious,   I'm making chicken pie today, hope it looks as good as yours.

Cookie it was most unusual, I bought it at the Lancefield farmers market, I think it was an immature Choggia beetroot,  the ones that have the red and white rings.   Good idea, no red drops on the table cloth.

Thanks Katya,   will be making this.    Looks better than the bought bottle stuff.

Made mayo from the EDC book.   Salad and cold meat following isi's pasta dish.   Needed something to lift the salad so made a dressing............  1 large bunch of water cress (from the garden),zapped in the TMX , scraped down twice.
                          1 dessertspoon  of rice bran oil and 1 dessertspoon of  lemon juice
                          2 Tablespoons of TMX mayo
                           Zapped all together.
Really add some interest to a rather dull salad.   Will make it often.

Made a chopped salad from..........1 white beetroot
                                                 1/4 onion
                                                 1 large radish (from the garden)
                                                 1 large red apple
 All zapped on speed 5 for 3 seconds.    There was mayo left in bowl from mayo.  A lovely white salad with red flecks.         


                         

Andi, isi's rolls and your roast pork,  yummmmm.

courton,  sorry that you have had some difficulties with your bread making.    Give it a rest and have another go. t here is nothing wrong with Laucke Crusty white bread mix.  I have used it for years,  and also use it for making sour dough bread which can be even more temperamental than yeast bread.  I buy a 10k bag for $20 ,  this means that a loaf or 8 rolls of this recipe will cost $1 for the flour.    it contains no preservatives.   Some people have had difficulties with the bread not coming out of the bowl clean.   I have tried putting an extra 50g of flour into the bowl with the last 1 min. knead, helps.  You need to follow the recipe exactly because incorrect water will give you a sticky dough.   It should not stick to your hands.
When I make isi's rolls,  which should be fab., I put the flour in first,  then the 2 teasp. dried yeast, give it a zap ( to mix the yeast into the flour) add the honey to the warm water and stir with a spoon the tip it into the bowl.  Proceed as instructed.   I hope this helps,  please communicate , as this bread is very easy and very nice once you get it right

Cookie,  you know by now how hopeless I am with the computer,  however when we travel we take my macbook with us.    We also take our Telstra modum.   We did buy a $100 Optus modum  that was only moderately successful.   We find that by walking around the Hotel/motel room we can usually get a signal.   It may not be as strong as the one at home but it is ok..  Hope this is of some help.

This recipe was given to meby an Indian lady who held a stall at the then Moonee Ponds Market.  It is an excellent snack food and freezes well.   Reheat in the oven or in a non stick pan.

450g. yellow split peas.( soaked for 6 hours)
Drain and put into TMX bowl with
1 large onion
green part of a large bunch of coriander - you could use mint and parsley if you don't like coriander
1 green chilli OR 1 small dried red chilli
salt and pepper to taste,  and a dash of oil.

Zap on speed 7,  1 min. or until a firm paste is formed.
Scrape down sides after 30 secs.
Form into small balls and flatten slightly,  this will make about 30 patties.
Shallow fry in rice bran oil until crisp.
drain on hand towel.

We usually have them as a light meal with cucumber, garlic and yog. sauce (raita) with salad and Indian bread.
Suitable to freeze either cooked or uncooked.
You can reheat them in the oven,  in a frying pan, (no oil), or in toaster bags.

Members hints
Twitterpated - Serve with sweet chilli sauce

Bootobethin - I added 1 teaspoon ground Cumin. They were fantastic as a meal or if made smaller finger food. They are great with chutney.

Wonder - I think I may have put a little too much coriander in them but they tasted nice with beetroot relish and some babaganoush that I had left over.

MJ - I'd fry mine in a mixture of ghee and coconut oil, rather than rice bran oil.