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Messages - judydawn
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38146
« on: October 19, 2009, 06:15:29 am »
Have decided that this is the dessert I am going to do for GD's 13th birthday at the end of this month. Don't know that I will go with the quark option after googling it and coming across a forum where I had to block my ears from the language they used in their heated discussion. From all accounts ricotta tastes better - did you use the low fat or full fat version JulieO and how long did you drain it for. All I have to do now is check to see if GD and her family would eat this sort of dessert - not my side of the family so I always have to check.
38147
« on: October 19, 2009, 05:42:29 am »
I got my inspiration for my first meal with my smoked salmon from Antonio Carluccio's Passion For Pasta book (another prize I've won on this forum) and although some may say it is sacrilege to not just eat it straight out of the packet, I must say I did enjoy the dish. Cooked up 110g fresh fettuccine, added a handful chopped parsley, big knob of butter, the 100g of smoked salmon, 2 tblspns runny cream, S & P. We both had a taste of the salmon though before adding the rest to the pasta dish. The flavour of the maple glaze was really lovely. Poured myself a nice glass of white wine and had happy thoughts of you Helene whilst I was eating it. Thanks again. 
38148
« on: October 19, 2009, 03:33:16 am »
I don't think I will be buying anymore cookbooks as I have started going through all of mine and making a list of things which I feel can be converted for the TMX. Was up until 1am this morning going through 3 books (it becomes very addictive and exciting and you just want to do another book). I have one UK book called 365 Dish A Day + 1 for a leap year and I have put 56 recipes on a list which I feel can be converted. I always read every recipe in a cookbook, make lists of things to do rather than use the index and on my original list of recipes to try there were 93 out of the 366 recipes so my 56 for the TMX is a pretty high percentage. Most recipe books I only get a few things suitable to convert. What a quandary - where to start  Plus of course, there are all those lovely recipes already converted on our forum I want to try too. Oh well, better to be excited about food at my age rather than sick of deciding what to cook.
38149
« on: October 19, 2009, 12:19:24 am »
Good story vivacity - he could have be talking about any of us  It probably does cause some problems within marriages with the amount of time spent cooking or on the forum but I'm sure we all know how to find a happy medium and keep everyone happy. Trouble is, those who like to be fed can't have it both ways - someone has to be in the kitchen producing the food. Sorry to hear you didn't catch any fish - I know very few people who do these days, even those with boats. I'm sure it is just cheaper to go to the fish markets to buy it than all the expenses for boat owners.
38150
« on: October 18, 2009, 01:58:34 pm »
Hi Desi, welcome to our forum. Sorry, can't answer your question but someone will, I'm sure.
38151
« on: October 18, 2009, 01:15:12 pm »
Runs rings around that which you can buy in supermarkets & chicken take-away shops which is swimming in mayonnaise - I hate that stuff. I must admit though that I do love KFC coleslaw but we never buy there these days since watching our fat intake.
38152
« on: October 18, 2009, 01:11:29 pm »
I just hate cleaning my stove top Ceejay  It is a glass one with a glass splashback and it takes some real elbow grease to get it squeaky clean. Since using the TMX, I rarely have to clean it - only everytime I cook on it which isn't very often these days.
38153
« on: October 18, 2009, 01:06:01 pm »
Well done Ceejay - a great effort.
38154
« on: October 18, 2009, 11:54:52 am »
Another winner JulieO. Nice one for summer with a salad. I'll do the whole recipe in the TMX, may not have as much flavour as your method but I'm sure it will still taste fine. Thanks for the posting and photo.
38155
« on: October 18, 2009, 10:23:37 am »
A gourmet lunch indeed Gretchen. I had planned to have some of mine today also but it was a nice, sunny day here in Adelaide so we decided to go out for lunch instead. Tomorrow is now the day for the first tasting.
38156
« on: October 18, 2009, 10:20:46 am »
38157
« on: October 18, 2009, 10:10:53 am »
38158
« on: October 18, 2009, 10:07:35 am »
Well, there you go girls - try Ali's tip and it may work for you too I do love to see a man do his own ironing - just wish son-in-law would learn how to so that I didn't have to do it when I am down there babysitting. Mind you, they do pay me to do it which is just as well as I HATE ironing business shirts with a passion.
38159
« on: October 18, 2009, 09:29:31 am »
You are right Chelsea, double is far too much. I actually only make a single batch and make that do as DH isn't too keen on a large amount of this sauce between the layers. Any left-over sauce can be frozen successfully - once thawed, it may just need to have a bit more milk added and blitzed with some cheese to turn it into a cheese sauce for cauli etc.
38160
« on: October 18, 2009, 09:23:24 am »
Chelsea, you will have to raid Mum's recipe book some more if they are all as delicious as the Swiss Beef
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