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Messages - Nay-nay

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Cakes / Re: Cheese and Herb Scones
« on: November 23, 2011, 06:31:03 am »
Sounds yummy! That is exactly how my mother-in-law makes scones. She doesn't like fiddling around with cooking too long either.  ;)

We love this meal - nobody minds the steamed meatball - can't even notice with sauce over the top.  ;) It's on page 15 (this is a note to myself, as I have trouble finding it in a hurry)  :D

I see Quirky Jo is cookin this today - she had it on FB. Sounds interesting. Did you get the dashi posted? Do you have a website for it??  :)

News about Thermomix / Re: DINNER SPINNER
« on: November 22, 2011, 10:38:44 pm »
Is there a contents page available for this book??

Cakes / Re: Scones - Nay-nay's family recipe
« on: November 22, 2011, 01:35:54 am »
They need a pretty hot oven - just keep an eye on them and take them out a little earlier. Did you brush with milk?? If you did - don't do it next time (if you don't like them as brown)??   ;)

Chit Chat / Re: A new discovery
« on: November 21, 2011, 10:13:05 pm »
How funny - I knew exactly what you were taking about when you described it shanmac but never conscientiously noticed it!  :o  As Cuildh says "we look but don't see!!!"   :-)) How fab - thanks.  ;)

Cakes / Re: Scones - Nay-nay's family recipe
« on: November 21, 2011, 09:57:58 pm »
Another thing I always do when baking scones (apart from brewing a fresh pot of tea with REAL leaves) is wrap them in a clean teatowel as soon as removing them from the oven. By trapping the steam inside the towel it keeps them hot and fresh for longer and also makes for a softer crust .  ;)

Starters and Snacks / Re: Coconut Fudge Balls with photos
« on: November 21, 2011, 10:59:46 am »
Awww yum!! What a good idea as a pressie - a little bit like the Lara bars we make.   ;)

Jams and Chutneys / Re: Apricot Butter/Curd
« on: November 21, 2011, 03:22:36 am »
The amounts mentioned with the * is what you substitute. After soaking the 100g dried apricots add with the water they soaked in and the sugar to the eggs, butter and lemon.  :) I used 100g of jam but looking at it again could very well use 200g. But mine turned out great.

« on: November 21, 2011, 03:16:46 am »
Finally got a ceramic shortbread mould - not brown bag brand but from England and good postage to Australia.  ;)Ebay

Introduce Yourself / Re: Hello and Help with Lime Relish
« on: November 21, 2011, 01:45:32 am »
Hello and welcome rjsj. When making citrus jams and chutney so I have the zest without pith I peel skin with potato peeler (so as to get none of the white pith) and give it a whiz in TMX to make the zest than I cut all the white from the flesh - this eliminates all the bitter taste.   ;)

Chit Chat / Re: DEODORANT
« on: November 21, 2011, 01:36:35 am »
I love that recipe.  ;)

Cakes / Re: Scones - Nay-nay's family recipe
« on: November 21, 2011, 01:06:52 am »
Your welcome! - try some Apricot Butter on them next time  ;)

Jams and Chutneys / Apricot Butter/Curd
« on: November 21, 2011, 01:04:45 am »
I have modified this from a recipe I have from 'The Family Circle -Jams and Preserves' book. It is lip smacking!!  ;)
Add into TMX bowl:
*100g Apricot Jam (fresh made using 1kg apricots to 1kg sugar 25-30mins varoma -100oC speed 1-2)
4 eggs
100ml lemon juice
180g unsalted butter
80oC, speed 3, 7-8min
Enjoy on freshly made scones.
*To make with dried apricots rehydrate 100g in 125ml boiling water for 30min and add 125g caster sugar.

Chit Chat / Re: What are you cooking today?
« on: November 17, 2011, 03:35:52 am »
Good way of hiding vegies fundj!  ;)
I have been given a huge box of apricots and have gone apricot mad  :-)) - have made apricot jam, apricot chutney, dried apricots, apricot jam slice, apricot curd, whole bottled apricots in syrup. Thanks Thermie (oh and Uncle John for growing them )  :D

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