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Messages - achookwoman
Pages: 1 ... 1390 1391 [1392] 1393 1394 ... 1505
20866
« on: October 22, 2010, 12:34:28 pm »
Welcome to the Forum. The TMX is going to be a great help.
20867
« on: October 22, 2010, 10:46:34 am »
Farfallina, I use rolled oats, organic , when I can get them.
20868
« on: October 22, 2010, 02:17:02 am »
Farfallina, thanks for posting this as Oatmeal bread has a very nice texture and flavor. I make a sour dough one and it is one of our favorites.
20869
« on: October 22, 2010, 02:11:39 am »
You MUST have a demo of some sort. Welcome to the Forum.
20870
« on: October 21, 2010, 12:24:56 pm »
Welcome to the Forum Jodi. Sounds like you are having a great time cooking up a storm. GO FOR IT.
20871
« on: October 21, 2010, 06:51:12 am »
I have a 'Harvest Maid" dehydrator. It is good, and I don't think they are very expensive. I have had mine for about 15 years without any probs. You can buy extra trays. If I have a big run of something, say Apricots, I leave it run all night. When making jellies, the residue can be spread over plastic sheets, that come with the machine, and dried as sheets of fruit . I used to make a dried vegie mix for soups, but now with the TMX, I don't bother. They supply a powder from which you make a solution to dip the fruit in to prevent it going brown. I don't use this but use lemon juice in water that does the same. I dry fruit and then Vacuum seal it in small bags. Hope this helps.
20872
« on: October 20, 2010, 11:51:52 am »
KJH, Meyer Lemons are a mix of orange and lemon. In our cold climate this is the only lemon we can grow, and then against a stone wall. They have a mild lemon flavor . The lemons that you buy from the supermarket and fruit shops are not Meyer lemons and have a more lemon flavor. The texture of this is so silky I will be buying lemons to make this next time. It is also SO suited to the TMX. This recipe makes 2 large jars. DH loved it but not enough "bite" for me made with Meyer lemons. I will turn this into icecream.
20873
« on: October 20, 2010, 11:32:06 am »
Chelsea, thanks for this ,I will certainly have a go.
20874
« on: October 20, 2010, 10:52:16 am »
Welcome to the Forum Meegles. Experience has taught me to look at the Forum before I make any dish. There are a lot of excellent cooks here who can help. That said.... go for it.
20875
« on: October 20, 2010, 10:48:06 am »
Welcome to the Forum samcooks, hope you have as much fun as we all do.
20876
« on: October 20, 2010, 09:45:26 am »
JD, we are all looking forward to your visit.
20877
« on: October 19, 2010, 12:09:35 pm »
KJH, no problem with the metal lids. I don't know why. No arcing.
20878
« on: October 19, 2010, 08:44:33 am »
Thanks nay-nay and meganjane for sharing,
20879
« on: October 19, 2010, 08:37:16 am »
This recipe has been adapted from the wonderful "Bourke street bakery' cookery book., for the TMX. The curd is for filling tart cases. It is silky smooth and SO easy to make in the TMX. The only disadvantage is that it takes 10 eggs. It also should be made with Real fresh lemons, NOT Meyer lemons.
10 eggs
200g. caster sugar
250g. of freshly squeezed lemon juice.
300mls. of pouring/whipping cream, (35% fat)
Into TMX bowl place eggs, caster sugar and lemon juice.
Mix for 1 min. on speed 4.
Add butterfly and cream, cook for 12 mins., on 100, speed 2.
Remove cap and mix for 2mins. (no heat), to cool it down a little.
Pour into a container and place plastic wrap on top of curd to prevent a skin forming.
refrigerate for at least 8 hours or over night.
HOW EASY IS THAT.
20880
« on: October 19, 2010, 07:59:07 am »
Thanks cookie, looks good. Will give it a go.
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