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Messages - achookwoman
Pages: 1 ... 1383 1384 [1385] 1386 1387 ... 1392
20761
« on: December 23, 2009, 01:47:30 am »
The Christmas chocolates are sure getting a doing over at our place also. Will have to buy some more for Christmas day.
20762
« on: December 22, 2009, 10:40:28 am »
I was trying to cook Pavlova and creme brulee but both stuffed up so I have sat my bum down in the loungeroom and am eating chocolate instead. I did make the choc cake out of the edc book yesterday and melted a block of cadburys dairy milk choc in the thermomixer and poured it on top for the icing. That was pretty yummy!
At a recent cooking demo for T.M someone complained about the creme brulee recipe in the EDC book. The demonstrator said to finish it off in the oven I suppose she meant in a water bath.
20763
« on: December 22, 2009, 08:43:41 am »
Oooh, goody!! 
I just tidied up the top of a bookcase in the kitchen and found the freeze dried pkt of San Francisco sourdough starter that i bought some months ago and then promptly lost!
A salutary lesson in domestic management, perhaps. 
Good Amanda, what a nice Christmas present. Go for it. The San Francisco sour dough has the best flavour, it has tang but not too sour. We all would love to hear how you go.
20764
« on: December 22, 2009, 08:38:49 am »
Sorry, but meant to say this looks good and will certainly try it ( I got a bit carried away with the "jar " post ) .Meganjane.
20765
« on: December 22, 2009, 08:25:53 am »
Andi, what a good idea, thanks.
20766
« on: December 22, 2009, 08:24:06 am »
I also use the upside down method. It mostly works. Some jars allow the contents to seep out when tightened and turned upside down. I use jars that have that little white rubber ring in the lid. Maggie Beer also uses this method, she doesn't sterilize the jars. I sterilize mine in the microwave. Relish and Sauce that have vinegar in should keep well when you use the upside down method. Jam too. My sister swears by it and she makes litres and litres of jams, chutneys, sauces and relishes!
20767
« on: December 22, 2009, 08:14:23 am »
That's fine. Did you use the one called 'Nan's fruit mince" that has cider and apples in it? If so that is mine. We love it-no fat.
Yes Cookie, it was terrific. It was a bit runny when I had finished cooking it, but thickened up in the fridge over night.It made about 1 k. which was good for Andi's recipe which called for 800g. I froze the remainder. Thanks again.
20768
« on: December 22, 2009, 08:08:12 am »
Great Cookie, all under control.
20769
« on: December 21, 2009, 10:25:25 am »
I've found you can also reheat the mashed potato in the microwave. Just stir in a little more milk.
20770
« on: December 21, 2009, 09:04:41 am »
Please give it a go. Sorry if this sounds like self promotion, But I have just sold a T.M on the basis of this recipe alone.
20771
« on: December 21, 2009, 08:57:03 am »
JD to the rescue again! Looks like I should be thanking Gert and not Cookie for the delicious fruit mince recipe. I'm sure Gert wouldn't mind including Cookie in the 'marriage made in heaven' with Andi. Thanks Gert.
20772
« on: December 21, 2009, 08:50:19 am »
Welcome Merlot, hope you enjoy sharing with these generous people here.
20773
« on: December 21, 2009, 07:35:37 am »
Made the Apricot jam, beautiful flavor. Used 3/4 amount of sug. and cooked for a further 10 mins. on varoma. Still not thick enough for us so next time will add 1/2 packet of jamsetta. So easy
20774
« on: December 21, 2009, 07:21:01 am »
Cookie, how do you go making bread in a hot climate? I was wondering if I might have a go at developing the American ftidge bread for people in hot climates. It uses yeast and has only one rise after taking it out of the fridge,also you can keep it in the fridge for 2 weeks.
20775
« on: December 20, 2009, 11:04:20 am »
Could you reduce the sugar with the dates, or leave it out altogether?
Yes or /and add some lemon juice.
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