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Messages - KarenH

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16
Chit Chat / Re: Electric pie makers and recipe ideas ;)
« on: May 17, 2015, 05:06:23 am »
I was hoping someone on here could help me.  I usually use bought shortcrust pastry for the base when making pies in my pie maker, but today I thought I would try making my own.  I used the recipe for the rich shortcrust pastry from the UK everyday cooking book (kindly posted by Judy  :))  Although the pastry was really easy to work with, as soon as it went into the heated pie maker it started shrinking down and contracting in size, and when I went to take them out of the pie maker, the "lids" or tops of the pies hadn't sealed with the bases, because the pastry bases had shrunk so much.   When trying to lift out the pies, the tops just came off and the pies stayed in the pie maker.   I never had this problem with the commercial bought pastry.  Any ideas why this might have happened and how I could fix it?  Was the pastry too rich, too short ???  Would another recipe work better??

17
Cakes / Re: Autumnal Fruit and Almond Cake
« on: May 16, 2015, 02:22:33 am »
Bumping this recipe because it is a lovely autumn recipe!

This time I made it as muffins, and cooked it for only 40 mins instead of the 1 hour and 15 mins.  I suppose the time would depend on your oven.

I did as mab19 suggested and mixed in the berries on speed soft, but because they were frozen they didn't mix in that well.  I ended up just stirring them in with the spatula before putting them into muffin pans.

I sprinkled a little raw sugar on top, but didn't bother with the almonds and berries - too fiddly for me in muffin pans :P

18
Babies and Kids / Re: Cheesy vegie muffins
« on: May 09, 2015, 10:13:28 am »
I am so pleased people are enjoying these muffins  :D 

Thermilover, there are plenty of homemade sauce recipes on this forum that you could try.   My favourite tomato sauce comes from Quirky Jo's blog Quirky Cooking.  Sometimes I put a couple of tablespoons of the homemade sweet chilli sauce (from this forum) into the batter as well to add a wee bit of a kick.

19
Chit Chat / Re: What have you been doing today?
« on: April 18, 2015, 03:48:05 am »
On holiday with the kids in WA staying with my parents in Harvey.  Thanks to some posts on this forum a few weeks ago, we took the kids to see Gnomesville.  That place is amazing!   I cannot believe how many gnomes have made their homes in the forest there  ;)  It is a really pretty place too.  So thank you to those people who mentioned gnomesville - we never would have gone there otherwise!

20
Chit Chat / Re: THE SHOPPING THREAD :-)
« on: April 14, 2015, 09:56:06 am »
We have a Miele CP, and it is pretty idiot-proof.  I have used other (cheaper) dishwashers in rentals /units that were harder to work out how to use.  Just don't get their top end high tech navitronic one - the base model is simple and robust. 

21
Chit Chat / Re: Are there any backyard veggie gardeners here?
« on: April 06, 2015, 02:21:13 am »
Thanks Bess!  Will give it a go.

22
Chit Chat / Re: Are there any backyard veggie gardeners here?
« on: April 05, 2015, 10:12:49 pm »
Wow chookie - your garden sounds amazing!  We are at the end of our summer crops, and are just picking tomatoes, capsicums, carrots and herbs now.  I have planted purple sprouting broccoli, but it has not grown enough yet.

How do you bottle apples?  we have been given a large bag from our neighbours, but I haven't heard of bottling apples before?

23
Chit Chat / Re: Are there any backyard veggie gardeners here?
« on: April 05, 2015, 10:22:22 am »
Have a look at this site for tree nets that keep EVERYTHING out!  NB  The big size is really big!

Thanks for this link Marina.  DH has been looking for a circular tree net for our apple trees for ages.  We have the usual rectangular netting, but the sneaky little birds are clever enough to get in and around the netting somehow.  I have ordered one of these and look forward to trying it next year.

24
Condiments and Sauces / Re: Pepper Pasta Sauce (with photo)
« on: April 05, 2015, 02:03:55 am »
I made this today using all red capsicums, and I doubled the recipe.  Double quantity fits nicely in the TM31, but I wouldn't want to do any more than that.  My red peppers were quite wet once I had chopped them in Step 2, so I left the MC out while I cooked them for the 20 mins to let some of the water evaporate.  I used 2/3 thickened cream and 1/3 full fat milk in the last stage, because that was all the cream I had left.  The sauce is certainly delicious and full of flavour!  It is still a bit liquid for my liking, so I might reduce the milk/cream at the end next time.  I am going to use some and freeze some. 

I loved making this sauce, because we had a huge bag of peppers from the garden, so I roasted some to peel and freeze, and I used the tops and bottoms of the peppers to make this soup. 

Thanks again for a wonderful recipe farfallina! xx

25
Chit Chat / Re: What have you been doing today?
« on: April 04, 2015, 07:51:32 am »
Went for a picnic lunch with friends in Mt Lofty Botanic Gardens.   Beautiful weather and all of the autumn leaves on the trees in the gardens were gorgeous.   Drank just a wee bit too much wine, so now feeling sleepy and ever so slightly seedy  8)

26
Lol Judy. Perhaps the boys would like to pick out the skins Karen.  :D

LOL the fussy little beggars probably would too Cookie!

27
Chit Chat / Re: What have you been doing today?
« on: April 03, 2015, 08:40:37 am »
I'm jealous too!  What an absolutely lovely catch-up for you all.

28
Chit Chat / Re: THE SHOPPING THREAD :-)
« on: April 03, 2015, 07:02:26 am »
I bought these silicone bowl covers from Howards Storage World.  They are food grade plastic and freezer, oven and dishwasher-safe.  I have been using them as an alternative to glad wrap and alfoil.  They form a really good seal over the bowl (plastic, ceramic, glass and wood), and are great for keeping food fresh in the  fridge, reheating things in the oven and also for covering dough as it rises.  I love them!  They come in different sizes.

29
I have just finished making this using cherry tomatoes.   It is a delicious,  thick, rich and tasty sauce - one of the nicest I have tried!   Because I couldn't be bothered peeling the tomatoes, I did as Julie suggested, I blitzed the tomatoes at speed 4 after roasting, instead of speed 10.  There are a few bits of skin in the sauce, but I think they add texture  ;)   If I make this again using larger tomatoes I will try peeling with them and see if it makes much of a difference.  Thanks Julie!

30
Ive done the same thing before Katie  ;)  But when I pulled my bits of paper out, some tore off and stayed in the middle of the quiches . I just got people to pick them out when they ate them!  I love the tin you made them in though - where did you get that?

PS:  I just looked at that blog - looks like a great cooking blog!  But I couldn't find the recipe for impossible quiche .. could you post a link please Katie?

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