This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Messages - judydawn
Pages: 1 ... 2504 2505 [2506] 2507 2508 ... 2674
37576
« on: January 01, 2010, 07:29:49 am »
Mindful of the problem others have had with this recipe overflowing, I made it today for a Banoffee Pie. I made it many months ago when my machine was fairly new and the only problem I seemed to have today was a slight dripping from the lid at the back of the machine. I just put some chux wipes there to catch it and prevent it spreading and after 24 minutes, it stopped dripping altogether. Didn't foam like mama_bels though so I think my problem was because I might need to replace my lid seal.
37577
« on: January 01, 2010, 07:14:02 am »
I made this again today (only my second time) but made it with a biscuit base instead of pastry.
37578
« on: January 01, 2010, 07:07:54 am »
Today I have made the Tuna & corn casserole for lunch, another double batch of raspberry corial and Banoffee Pie for tomorrow's visitors.
37579
« on: December 31, 2009, 10:24:47 am »
From the 2010 calendar.
Made 1/2 of this for the 2 of us. Left the pork fillet whole instead of cutting it into 10cm lengths as per the recipe and after sealing it, steamed it for 20 minutes instead of 25 but 15 minutes would have been ample. Had some rice cooking in the TM bowl and cabbage and carrots in the varoma tray - these all cooked perfectly. When it came to the black bean dressing, I couldn't get a tin of black beans so bought a packet of salted blackbeans from the local Asian shop and used just 35g of these. They are the same as what is in the tin but not in liquid. However, the sauce was far too thick and strong. I have frozen the leftover dressing whilst I think of what to do with it. Maybe just add it into some stir fried vegies, diluted with some liquid stock.
Very disappointing meal, won't be doing it again. 1/5 for the vegies & rice.
37580
« on: December 31, 2009, 04:09:07 am »
Yes and it is nice to see our numbers growing slowly Amanda. Hi Sarah, welcome to the forum - I'm at North Haven.
37581
« on: December 30, 2009, 11:27:29 pm »
You should have gone the whole hog scyrene and baked them - crisp and delicious indeed. Perhaps try it next time to compare the 2 methods.
37582
« on: December 30, 2009, 11:18:03 pm »
37583
« on: December 30, 2009, 01:01:16 pm »
You amaze me Jo, even at this time of year you can still put together a menu plan  I'm sure there are many out there like me, taking one day at a time at the moment.
37584
« on: December 30, 2009, 12:54:58 pm »
Great story Purplehat - you certainly have challenges in your kitchen and I'm so glad the TMX is helping you overcome some problems. Sounds like a very happy household to me 
37585
« on: December 30, 2009, 12:45:01 pm »
My pleasure Carrie. Glad you enjoyed it.
37586
« on: December 30, 2009, 10:39:51 am »
Hi and welcome sueloy - lucky you having fresh fruit at hand. Plenty to experiment with using the above suggestions.
37587
« on: December 29, 2009, 11:33:44 pm »
Thanks Sargo. Is your recipe one which is ready to eat? As a substitute for a can of soup, would we need to half the amount of liquid stock used?
37588
« on: December 29, 2009, 11:12:56 am »
Welcome to the forum Chris - boy I bet you got a surprise on Christmas morning.
37589
« on: December 29, 2009, 07:16:56 am »
Are the prawns cooked or green Cate?
37590
« on: December 29, 2009, 07:13:33 am »
Hi CateA, welcome to the forum. You have certainly hit the ground running. Sounds like this recipe book is going to be a beauty if your first posting is any indication of things to come. Have fun.
Pages: 1 ... 2504 2505 [2506] 2507 2508 ... 2674
|
|
Show Posts
