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Messages - achookwoman
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18646
« on: November 04, 2011, 11:00:43 am »
Do you mean the green part of the spring onion Chookie? The mini dim sims are perfect for this type of soup, much easier than making your own 
Yes Judy the green part. It gives the soup a kick.
18647
« on: November 04, 2011, 05:32:36 am »
Hally you may have to fiddle with the amount of yeast, that is use less. Do the second rise in the fridge, bring it to room temp, then cook it.T his will take 1 1/2 hours. You might like to consider rolls , for if you use the cold start method, you can have them on the table in 1 hour.
18648
« on: November 04, 2011, 05:04:06 am »
This is great Judy. We often have this for a quick tasty meal. I buy the mini dim- sims in a Kilo bag and I have 4 and DH has 6. good standby meal. You are right in that the broth needs to be tasty. I also garnish with fresh onion tops.
18649
« on: November 04, 2011, 04:57:28 am »
Hi,
Can anyone tell me please how to get the nice peaked effect with bread rolls? Do you just snip with scissors at four points around the rolls before you cook them, or do you need to pull the dough out a bit?
Hopefully someone knows what I'm talking about.
Thanks. I'm not very good with the scissors, so I cut with a knife to almost right through and then pull the corners up. You can also do this with a bread stick . Good link Judy.
18650
« on: November 03, 2011, 10:12:02 pm »
Uni, have a great time. ENjoy the people.
18651
« on: November 03, 2011, 10:08:02 pm »
Maddy, looks great. Will try. Thanks.
18652
« on: November 03, 2011, 09:52:16 pm »
Best advice is - just keep going (butterfly, speed 4) and stop every now and then to push the whipped cream down onto the blades.  It WILL eventually separate.
Yes, it can form an air bubble around the blades, which will prevent the whole amount from whipping.
18653
« on: November 03, 2011, 10:42:32 am »
I have made butter with thickened cream, only. Sometimes fresh and also frozen, thawed. The trick was demonstrated by Janine at a cooking demo. you must stand by the machine and whip on speed 4. Look in through the hole in the top, when it starts to separate it will spit out through the hole. Quickly drop the cap in the hole. Immediately stop the machine and you will find it has separated. It is very easy to whip the buttermilk back into the butter. I usually do 2 x 600mls. In the one mix. I think placing the Butterfly correctly is important. Have a go, and when it has spat at you and is on your nose, I am sure you will get it right.
18654
« on: November 03, 2011, 05:54:10 am »
Shanmac,, have fun.
18655
« on: November 02, 2011, 10:33:16 am »
Love that shop. Could SPEND all day there.
have just ordered Dan Lepard's new book , Short and Sweet, from Book Depository.
18656
« on: November 02, 2011, 10:25:01 am »
Sounds delicious, will definitely give them a go. Would you freeze them cooked or uncooked?
TIA!
I usually make them , have meal and freeze the rest. I have also frozen the mixture before cooking. Handy to have the cooked ones ready to reheat in a frying pan or oven. Hope you like them.
18657
« on: November 01, 2011, 11:54:30 pm »
Congratulations and well deserved , Judy. You got me going on the Forum, as you have many others. The side benefits have been great. I learn something new every day and it is all due to you and the other Forum members that you have helped.
18658
« on: November 01, 2011, 06:03:12 am »
djinni373, what a great idea. Love the bit about removing the blade.
18659
« on: October 31, 2011, 09:01:22 pm »
JB, this looks very tasty. Thanks for the conversion.
18660
« on: October 31, 2011, 08:56:59 pm »
Would that be a good alternative topping for a fruit crumble too Chookie?
Judy, it is much crunchier than a normal crumble, so no. But still a handy little number for dressing up a dessert.
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