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Messages - achookwoman
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19681
« on: January 16, 2011, 09:34:08 am »
It usually lasts 3 to 7 days, Judy.  . Some times last a couple of weeks. A real trap is the Forum with all the the delicious recipes that are determined to side track me. I have tried most diets know to man, or should I say, Woman in the end I know it is down to will power. I obviously have none.
19682
« on: January 16, 2011, 06:02:57 am »
Each Monday, I restart my diet.!!! Being Sunday I thought I had better prepare for the week ahead. Sally James book 'Simply Healthy", was winking at me from the book shelf. My biggest weakness is morning tea. DH makes a mean coffee but something with it is essential. I thought that if I could have a tasty morsel for 100 calories or less, I might be satisfied. Sally has a recipe for Pecan Date Brownies for 75 calories, and as I love both walnuts and dates I substituted the Pecans with walnuts,and thought I would give it a go. Also it is chocolate based so DH might be satisfied also.
It cuts into 24 squares, easily adapted to TMX, contains no butter or oil.
185g. of pitted dates
60 g. walnuts, chopped by hand
125g. SR flour
1/2 teaspoon of bicarbonate of soada
40g. cocoa powder (Dutch)
125g. apple sauce or cooked stewed apple
125 mls of butter milk or low fat milk
1 teaspoon of vanilla essence
4 egg whites
45g brown sugar.
Set oven to 170o FF. Line a 21 x 28 cm. baking tray with baking paper.
Place dates in bowl and pour boiling water over. Let stand for 20 mins.Drain and press out excess water. Add 1/2 the dates to the chopped walnuts, set aside.
Place remaining dates , with apple sauce, milk and vanilla in TMX bowl and zap on speed 7 for 10 seconds. Scrape down lid and bowl.
Add egg whites and sugar to bowl, INSERT BUTTERFLY. Beat at speed 4 for 1 and 1/2 mins.
Scrape down bowl, add flour cocoa and carb soda. Mix until just incorporated. 10 sec on speed 4.
Pour into prepared tin and spread to cover base.
Cover with reserved mix of walnuts and dates. ( You may have to chop dates if they are in large pieces.)
Bake for 20 to 30 mins, or until cooked when tested with a wooden tooth pick.
Stand for 10 min in tin, and then tip on to a wire rack to cool.
Cut in to 24 squares. Store in air tight tin.
Posted by elizabeth at 9:14 PM For Photo see my blog. I am having difficulties posting photos on the Forum.
19683
« on: January 15, 2011, 08:09:24 am »
Dede,make what ever you feel like. That is the challenge. Plenty of recipes here, with comments and adaptions. Have fun and it is great having you on the Forum.
19684
« on: January 15, 2011, 05:59:06 am »
This is one of our all time favorites. DIL loves it so make it when she comes, and extra for her to take home. thanks Isi.
19685
« on: January 15, 2011, 05:55:06 am »
JulieO! Wonderful for all. What a lovely name. Congratulations, the first one is very special.
19686
« on: January 14, 2011, 09:45:10 am »
Miss thermo, I took inspiration from your recipe and adapted the leftovers of my Chow Mein. I added a teaspoon of garlic and a teaspoon of fresh ginger, some left over bean shoots and 1/2 a packet of cold slaw mix from the grocers (steamed). Mixed all together with a little sesame oil , and rolled in wrappers. Shallow fried in rice bran oil. They were very nice with a little soy sauce.
19687
« on: January 13, 2011, 09:57:20 pm »
Chrissy, you are one lucky ducky. These are REAL bread tins. You have been given good advice. I keep a tin of canola oil spray , just for bread tins, and usually sprinkle a few seed in the bottom . I never wash them.
19688
« on: January 13, 2011, 09:51:20 pm »
Right again Chelsea. And the older you get the more ? You need to ask. Always some nice person on this. Forum ready to help out.
19689
« on: January 13, 2011, 07:14:54 pm »
Make sure you bring it to room temp before rolling and cooking, could make it the day before and reheat in BBQ or stove. Could wrap in foil and reheat in oven. Do what suits.
19690
« on: January 13, 2011, 07:08:37 pm »
Miss thermo, keep playing, you will get there. Chop and cook Ginger and garlic, add. Meat, cook on varoma temp,   , add veggies cook.
19691
« on: January 13, 2011, 10:02:43 am »
Miss Thermo, this certainly looks good but you could do the lot in the TMX by just changing the order.
19692
« on: January 13, 2011, 10:00:49 am »
Is Nico's recipe more than rice cooked in TMX and flavored , stuffed, rolled in bread crumbs and cooked in oil.? what I am asking is there any thing special about this recipe.
19693
« on: January 12, 2011, 09:45:25 am »
Welcome to the Forum Sharon. You will get lots of good ideas here.
19694
« on: January 12, 2011, 09:41:29 am »
Maddy, this looks lovely. will definitely make. I always have several tins if artichokes in the pantry as I add them to salads when things are looking a bit dull. I buy them from an Italian grocer in Melbourne.
19695
« on: January 12, 2011, 09:31:04 am »
Cuilllidh, these tips came from others, sorry can't remember who, but thanks they really work. I use 1200mls of thickened cream. ($2.25 for 600mls here.) 2 litres of chilled water,100 mls of Rice Bran oil, and 2 teaspoons of salt.
Follow the instructions in the EDC book, page 12.
The oil is added after you have wash the remaining buttermilk out.
600 mils makes 280g of butter, the buttermilk is a bonus. Hope this helps.
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