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Messages - Katiej
Pages: 1 ... 4 5 [6] 7 8 ... 175
76
« on: November 30, 2015, 08:47:25 pm »
Lovely cake Judy, I'm sure your Mum will love it.
77
« on: November 30, 2015, 08:45:43 pm »
Beautiful gifts Judy, your SS is very talented.
78
« on: November 30, 2015, 08:44:07 pm »
Wow great effort Sue, it all looks lovely.
79
« on: November 27, 2015, 08:36:12 am »
I hope your Mum is allowed home from hospital soon Mich. We did have a lovely lunch and catch up today. How did we forget the photo? It was a bit interesting after we left - in my car with Judy and Kerry and I couldn't find the car park ticket. I had it downstairs when we paid for the parking, but when we got to the car it went missing  Lucky Judy eventually found it and we were able to get out the car park. Never done anything like that before and I felt like a right dill!
80
« on: November 27, 2015, 08:32:35 am »
Yes that's right Cookie - I've not received my SS gift as yet. Waiting patiently....or is that impatiently 
81
« on: November 22, 2015, 08:46:05 pm »
You could definitely taste the mint Cookie, but it wasn't overpowering. The recipe did ask for 20g of dried mint. I put in 2 tablespoons and that didn't even register on my TM5 scales. I decided then that 20g of dried mint was way too much for my liking. You could put in more than the 2 tablespoons I used Cookie if you like, up to 20g I guess.
The recipe asked for 2 packets of halluomi, which was a very unhelpful measurement. I used 250g, but this was probably less than the "2 packets". Again I just decided this was enough for my liking.
82
« on: November 22, 2015, 09:25:16 am »
We had these for dinner tonight, with Tenina's Vietnamese salad dressing as a dipping sauce.
I added some chilli, extra herbs - basil & mint along with the coriander that's in the recipe, and a bit of salt and pepper. I made the mixture earlier in the day and placed it into the fridge to firm up a bit. I coated my bites in panko breadcrumbs before frying (as I have a Costco size packet of panko and I can't let an opportunity to use some go by!).
They were really delicious.
83
« on: November 22, 2015, 08:32:13 am »
Well the toddler food was a hit! I made Asian chicken bites, with some added chilli and extra herbs. He loved them and asked if we could have them again one day. I was making chicken rice paper rolls for our dinner, using a lot of herbs from my garden along with the dressing from Tenina's Vietnamese salad as a dipping sauce, so these chicken bites fitted in nicely with the meal. Richard said it all tasted fabulous 
84
« on: November 22, 2015, 08:27:07 am »
That all sounds lovely Jen. Enjoy the movie.
85
« on: November 22, 2015, 01:20:53 am »
Richard has just asked me why is this TMX recipes for toddlers and babies book on the table? I replied because I'm making something out of it for our dinner. Why he said! And why do we even have this book! I think he's worried he's getting pureed vegies for dinner
86
« on: November 22, 2015, 01:18:07 am »
Halloumi and Mint Bread
This is based on a recipe from Paul Hollywood’s “100 Great Breads” book. It’s a traditional Cypriot bread.
I served it with lamb chops, Greek salad and grilled halloumi.
I think it would be nice served with a BBQ or with a hearty soup in winter.
You could replace 100g of the white baker’s flour with 100g of white or wholemeal spelt flour if you like.
I think you could also replace around 50g of the halloumi with a stronger cheese like parmesan, for a stronger cheese flavour.
Ingredients:
300g warm water
40g olive oil
2 teaspoons dried yeast
500g white baker’s flour
1 teaspoon salt
2 tablespoons dried mint
250g halloumi (crumbled into pieces 1 to 2 cms in size)
Place all the ingredients (except the halloumi) into the TMX bowl. Don’t let the salt touch the yeast.
Knead for 3 minutes
(check the dough whilst kneading and add a little more water if required)
Add the halloumi and knead for another 2 minutes. The halloumi will break up a bit and be incorporated into the dough, but you will still be able to see small pieces of cheese thoughout.
Place the dough into an oiled bowl, cover with gladwrap and leave until it doubles in size, about an hour. Or leave it in the TMX until it doubles in size.
Tip the dough onto a surface that has been sprinkled with flour and semolina. Knead it by hand a bit and then shape into an oval.
Place the shaped dough onto a tray lined with baking paper and leave it again to double in size (1/2 to 1 hour).
Preheat the oven to 220 degrees.
Place the bread into the oven. Put a small tray of water in the bottom of the oven, to help generate steam.
Bake for 30 minutes.
Remove the tray of water from the oven and take the bread off of the baking tray and place the bread back into the oven, just on the oven rack (without the tray) and bake for a further 10 minutes or until it’s cooked.
Using Chookies method of checking if the bread is cooked - use a digital thermometer to ensure the internal temperature of the bread is more than 200 degrees Fahrenheit.
87
« on: November 22, 2015, 12:26:11 am »
Most years I go crazy and make all sorts of things for hampers for my family, friends and co-workers. This year I've decided not to and all I'm making is 2 or 3 things (like fudge, shortbread and beer chilli peanut brittle - recipe I found on the recipe community). Each person I give to will just get one item. Well that's my plan, hopefully I'm not going to go all silly closer to Xmas and change my mind. SIL and her family are heading to Sydney for Xmas this year, so the in-laws Xmas meal and present swapping will be at my MIL's a week before Xmas. MIL always asks me to make something for every family gathering (9 times out of 10 I'm asked to make dessert). I'm hoping she'll ask me to bake bread (as I'm currently in a bread baking mood!) but I'll pretty sure I'll be asked to make desserts. If that's the case, I'll make bread and dessert! Xmas day will be at our house - just Richard and I, my Mum, and MIL and FIL. If it's not hideously hot, we will have a traditional Xmas roast lunch. I'm thinking Chookie's Swedish ice-cream cheesecake for dessert (a great recipe to make in advance). My sister and her family (husband and 3 kids) who live in Canberra, will probably be in Adelaide at Xmas (I say probably, as they are very disorganised and arrangements will only be confirmed right on Xmas). If they are they will come to our place for a meal on Boxing Day. Richard has suggested we make pizza's on the bbq pizza stones we have - everyone can make their own pizza. Best thing about Xmas for me - is I get two weeks off work 
88
« on: November 22, 2015, 12:10:54 am »
Impressive Gert - our elderly dog goes out 2 to 3 times every night to pee.
Hope you're feeling better soon Mab.
89
« on: November 21, 2015, 10:58:36 am »
I'll post it tomorrow. It's in his 100 great breads book.
I was looking in his books for tips on how to plait bread. I've never plaited a loaf and I've got this idea to make a tri-colour plait, using the beetroot and spinach powder I bought to make pasta. Anyway I was looking for ideas on plaiting bread and I saw this recipe and decided to make it instead. Maybe next weekend I'll make the plaited bread.
90
« on: November 21, 2015, 09:05:01 am »
I've never had a chocolate scone, it does sound yummy.
Today I made halluomi and mint bread, based on a Paul Hollywood recipe. We had some for dinner with lamb chops, Greek salad and some grilled halluomi. It was very nice. I can imagine it would be nice with a BBQ or with soup in winter. I will post the recipe.
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