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Messages - natalia
16
« on: April 05, 2013, 07:27:53 am »
Hi, I buy my eggs from a friend who free ranges. I buy her seconds which have a thin shell and they regularly crack. Maybe the ones you are buying are thin shelled......?
17
« on: March 30, 2013, 08:55:19 pm »
Yum! I cooked this yesterday, it is sooooo moist. I only put in 200g of sugar instead of 300g and it is the right sweetness for my family I think that the full amount might be a little sickly IMO.
18
« on: March 07, 2013, 06:00:08 am »
Thanks for the recipie it is hard to find a good one for GF bread
19
« on: February 27, 2013, 06:12:20 am »
Thanks ladies for your thoughts. The forum is great for recipes and I have made quite a few. I am a bit of a sucker for pictures but then again a lot of ladies post their pictures on the forum too. Thanks JD for the link to cp's favourites. I have made a few of them already but many new ones I'd like to try.
Natalia
20
« on: February 26, 2013, 03:02:28 am »
Hi everyone,
I have been looking at Tenina's cookbooks and drooling. I also like the look of quick fix in the tmx. I can't buy all of these lovely books.
Could you pleas tell me what has been your favourite tmx cookbook and why. I am hoping that your recommendations will help me decide.
Thanks for your thoughts, Natalia
21
« on: February 25, 2013, 10:37:58 pm »
Is it still much cheaper to make Philly cheese now that the quark is available in the supermarkets or is it a similar price as to buying it thanks.
22
« on: February 08, 2013, 11:54:38 pm »
We just love our 8 sweater tarago
23
« on: September 30, 2012, 09:32:09 pm »
Thanks ladies, I thought you should be able to freeze it, Natalia
24
« on: September 30, 2012, 08:45:29 am »
Hi everyone,
I was just wondering if anyone has frozen unami paste before. I don't think I could use it all in 3 weeks. Also can you buy Dulse sea vegetable from the local supermarket (in the herb section...??) thanks, Natalia
25
« on: September 26, 2012, 09:36:26 pm »
HI Trudy, when you par bake them is it the same method as blind baking them. ie do you have to put something in the dish to stop the pastry from rising. How long do you parbake for. Thanks, Natalia
26
« on: September 02, 2012, 08:10:52 am »
Oh, how I wish I had your problem!!! LOL 
27
« on: July 27, 2012, 10:47:44 am »
Hi, do you think dill would be as nice as horseradish. I love dill but not sure about horseradish, thanks, Natalia
28
« on: July 22, 2012, 06:36:18 am »
Thanks Gert and LucyLuu
29
« on: July 21, 2012, 11:03:52 pm »
Hi, please excuse my ignorance but where is Helens' store or website so I can look at her spatula, thanks. Natalia
30
« on: July 16, 2012, 10:36:08 am »
Thanks ladies, I had a second look in my edc and found it  . Thanks for your help, Natalia
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