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Messages - KarenH
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31
« on: April 02, 2015, 09:51:32 pm »
Fantastic hot cross buns Kimmy! For the first time in weeks I have time over Easter to do some cooking, so I am up early today making hot cross buns. I am using a recipe for Apple and Cinnamon hot cross buns that I got from a Miele cooking class - our kids don't like peel, and one doesn't like sultanas, so I thought this would be a good alternative. And after the buns, a batch of JulieO's slow roasted tomato and garlic and red wine sauce, some sausage rolls and beef enchiladas. And DS has requested carob pannacotta - so I suppose I'll modify one of the recipes on here to have a go at that! So happy to be back in the kitchen 
32
« on: April 01, 2015, 09:12:03 pm »
Thank you MM! I find it much much better without the ads in between posts.
33
« on: April 01, 2015, 09:10:39 pm »
Oh I hadn't even thought of the light and creamy evaporated milk! Thanks again Julie - looks like I have some cooking to do this weekend.
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« on: April 01, 2015, 09:09:15 pm »
Thanks Marina and Julie - I will give this a go over the weekend.
35
« on: April 01, 2015, 10:05:33 am »
Having finally had a chance to have a bit of a play with the new-look forum, I quite like it - except for the advertisements embedded in the posts. I am quite happy to have advertisements at the top/bottom/sides of the page, but the ads in the middle of the posts are really distracting and annoying.
36
« on: April 01, 2015, 09:59:58 am »
I have a glut of red capsicums and was thinking of making this recipe - can anyone suggest what 150g milk cream means? Is that full cream milk, or would you use cream?
37
« on: April 01, 2015, 09:52:59 am »
Thank you Cookie and KimmyH - I am a lazy cook too Cookie! We have a stack of cherry tomatoes from our garden, and I was going to give this a go on the weekend, but the thought of peeling 3kg worth of cherry tomatoes made me feel faint 
38
« on: April 01, 2015, 06:03:39 am »
This may be a stupid question - but is it really necessary to remove the skins from the tomatoes? I know a lot of tomato passata recipes say to remove the seeds and skin, but I've never really understood why. Seems to be a lot of fiddle ............
39
« on: March 26, 2015, 02:33:46 am »
Wow Kimmy, I am so impressed with those finger buns! Where did you get your French stick tins from?
40
« on: March 25, 2015, 01:38:25 am »
This one sounds like it would be delicious with a nice tomato soup!
It would be lovely with soup - especially lightly toasted! I found it quite a dense, moist loaf - not really suited to making sandwiches like you would with normal bread - but perfect as an addition to a salad or soup to make the meal a bit more substantial.
41
« on: March 23, 2015, 08:08:27 pm »
I am sure you could leave out the olives ……
You could probably leave out the cheese as well, but it might change the texture a bit.
42
« on: March 11, 2015, 10:09:04 am »
Made this dessert for my gluten-free brother in law who was visiting. Although it needs to be made a day ahead to let it cool in the oven and then refrigerate, it is really easy and absolutely gorgeous! The GF base made with nuts and seeds and dried figs is delicious, and combined perfectly with the flavour of the blueberries and the lemon.
I found the cheesecake mix a little bit runny before it was baked, and so it was difficult to spread the lemon curd over the top of the mixture, so I just dolloped the lemon curd onto it and swirled it through, a bit like a marble cake, and then baked it.
The flavour and texture were delicious - this is an absolute winner of a cake - even for those that are not GF.
Score 6/5.
Linked JD
43
« on: February 07, 2015, 09:40:29 pm »
I use this to clean the glass shower screen. I put the mixture into one of those dish-brush things that has a hollow handle that you are supposed to fill with dishwashing liquid. I use the one with the coarse scrubbing pad on it. As I scrub the shower screen, the liquid seeps out from the handle into the cleaning pad onto the shower screen. Still requires a little elbow-grease if the shower is very dirty, but it comes up a treat with out those horrible fumes from the normal shower cleaning sprays. Once clean, I leave the brush in the shower and give it a quick rub over every few times I shower, and it keeps it clean and sparkling.
44
« on: February 07, 2015, 09:35:52 pm »
This is our favourite recipe for passata! We roast the tomatoes first too, which adds an extra richness of flavour.
Normally we freeze loads and loads of this sauce, but this year I am going to try putting it in jars and bottles and putting them through the Fowlers Vacola preserving thing. That way we can store it on the shelf rather than using up all that freezer space.
45
« on: February 07, 2015, 09:33:08 pm »
I made another batch of this yesterday. I had read somewhere that to thicken plum sauce and jam, you can crack the plum seeds open before cooking with the sauce. I tried this with this sauce. After de-seeding the plums, I lay them out on a cutting board and bashed them with a hammer until they cracked open (rather therapeutic I must say  ) and then I cooked them in with everything else as the recipe says. Because there were smaller "bits" in the sauce, I strained it through a proper strainer rather than the basket, which took a bit longer, but I must say the sauce is a beautiful thick texture. I think it is worth the effort to crack the stones and sieve it out to get this texture. The delicious taste wasn't changed at all
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