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Messages - judydawn
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39526
« on: May 25, 2009, 09:27:13 am »
Tried it Bron, much better with milk. Put 300g milk and 2 tablespoons of the mixture into TM bowl, heated for 5 minutes on 80o speed 4 and increased speed to 8 for the last 20 seconds. Made a large mugful.
39527
« on: May 25, 2009, 07:17:37 am »
Oops, good one Paul. How did she explain it to the relatives who gave her the presents.
39528
« on: May 25, 2009, 06:51:54 am »
Well, according to my sales consultant it does.
39529
« on: May 25, 2009, 06:48:52 am »
Thanks Amanda, thought it should feed a lot more people. With mine being deeper, guess each slice doesn't need to be as big so maybe I will get more like 10 serves out of it. I will take a couple of serves around to Mum and hopefully will have some leftover to freeze too. I have a dish around the size you mentioned so next time will certainly use that.
39530
« on: May 25, 2009, 06:39:32 am »
39531
« on: May 25, 2009, 06:27:07 am »
Hi Sandy, just went out into the kitchen to blitz myself up some icing sugar so that I could report back to you. Did 160g raw sugar for 15 seconds on speed 9 and it is quite OK. I was wondering if your blades need sharpening. This time of the year we probably aren't using ice cubes as much as in the warmer months so maybe you need to crush some ice and sharpen them up a bit. Just a thought and worth trying. Even if it was a little grainy, can't see that it would make a lot of difference in general cooking but of course, if you were going to use it to ice a cake then I can see the problem.
39532
« on: May 25, 2009, 04:26:15 am »
Have just made this for the first time for tomorrow night's tea and my first comment is - I wish they would tell you the size of dish and how many serves it makes. I used a 15cm x 26cm x 6cm deep dish which held 3 layers of pasta and I reckon I'll get 6 serves - what do you all use out there? I also had 1-1/2 cups bechamel sauce left over because DH isn't that keen on too much of this type of sauce between the layers. Looks like a tuna mornay coming up mid-week with the leftovers. I also had heaps of parmesan cheese left over too, the recipe says sprinkle lightly between the layers which I did and I don't think I even used half of it. Will review it after tomorrow night's tea, smells great.
39533
« on: May 25, 2009, 01:12:42 am »
That would be hard for you Bron but perhaps you could do it last thing at night before you go to bed. Now you've got that second bowl too so that makes it easier.
39534
« on: May 25, 2009, 01:05:12 am »
39535
« on: May 25, 2009, 01:01:33 am »
Sweet paprika Bron.
39536
« on: May 24, 2009, 11:40:54 am »
Get well soon Karen. Lucky you having a DH who cooks, even if I'm sick I still have to cook
39537
« on: May 24, 2009, 11:39:00 am »
What a great idea Baf65 - must try that ;)These are the ideas that need to be shared with us all.
39538
« on: May 24, 2009, 08:11:08 am »
Today for lunch I converted an old favourite recipe for Goulash soup from a Womans Weekly cookbook - this has to be my all time favourite soup with chicken soup coming in a close second. Cheap to make and has lovely flavours - goes down a treat at dinner parties. Have posted it in the soup section.
39539
« on: May 24, 2009, 08:03:35 am »
Name of Recipe:Goulash Soup converted from an old Womans Weekly cookbook. Number of People:6 serves Ingredients: 25g butter or margarine 10g oil 2 large onions, quartered 2 large carrots, cut into large pieces 3 sticks celery, cut into chunks 400-500g pork forequarter chop - remove meat from bone and cut into large chunks 125 g bacon, cut into 2cm pieces 2 tablespoons sweet paprika 1/2 cup plain flour (80 grams) l litre beef stock 2 chicken stock cubes 1/4 teaspoon caraway seeds (optional) 1/3 cup tomato paste (90 grams) 3 tablespoons chopped parsley cream to serve (optional)
Chop vegies for 3 seconds/speed 5. Add butter and oil and saute 9 minutes/100o/speed 2. Add meat and bacon and cook 3 minutes/100o/reverse/speed 1-2. Add flour and paprika and cook 1 minute/100o/reverse/speed 2. Add the stock cubes, caraway seeds, tomato paste and as much of the 1 litre of stock as you can without going over the maximum fill mark of the bowl (add the rest later when it has evaporated ). Cook 40 minutes 100o/reverse/ speed 1. You may need to start off on speed 2 or 3 here then turn it down to speed 1 once the food is moving freely. At this stage add the remainder of the stock then you can either blitz the whole dish for 10 seconds, gradually turning the dial to speed 9 ** and holding the MC in place during this process or you can remove the bigger chunks of pork (which will have floated to the top once the machine is turned off), cut up finely and return them to the dish AFTER the blitzing stage which is what I do, along with the chopped parsley.
** no longer advised to do this Tips/Hints: Serve with a swirl of cream for dinner parties (optional)
Members' comments Faffa - This is a real hit with my family. Thanks JD. It is so hearty you would only serve the smallest amount if you served it before a meal. A real cheap main meal for us.
39540
« on: May 24, 2009, 05:49:30 am »
You will obviously have to do it in stages (like they do at demos) eg start off with a simple dip, make them a drink of some sort (cocktail or non-alcoholic), perhaps make pizza dough and get them in the oven whilst doing something else. I'd try Aglio Oilio & Peperoncino (garlic oil and chilli) pasta baf65's recipe in Main Dishes on the forum (it is brilliant) and so quick to make. You are cooking for quite a large number of people so they will only get a taste of this and that but if you keep the goodies coming, they will end up quite full. You could do Bron's steamed garlic rice with some sort of curry too. Custard or rice pudding or sorbet for dessert would be easy too. I take my hat off to you for trying something like this. Have a bit of a practice throughout the week and good luck to you next weekend. Let us know how it all went and what you decided to do.
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