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Messages - EmeraldSue
Pages: 1 2 3 [4] 5 6 ... 163
46
« on: May 18, 2016, 11:52:52 pm »
I'm glad you all enjoyed it. My mum didn't bake cakes very often, but used to make this for special occasions.
47
« on: May 18, 2016, 11:50:13 pm »
Judy, I have taken a photo for you of a lettuce plant that has gone to seed. I wasn't aware of the tip to bend the top over. Should I do that now, or leave it a little longer? 
48
« on: May 18, 2016, 12:33:01 pm »
I made this for dinner tonight. I didn't have any gravy granules (and don't really know what they are) so I used cornflour instead. My family really liked this and Ll went back for seconds. Personally, I found it a little sweet, but once I'd smothered it in chilli sauce, I enjoyed it too 
49
« on: April 13, 2016, 10:37:37 am »
These were yummy. One tray was cooked more than the other, and I preferred the ones that were cooked a little longer whilst the kids liked the softer, less cooked ones.
50
« on: April 11, 2016, 12:55:45 pm »
Made these again, replacing the raisins and choc with chopped, choc coated ginger. They are very fudgy and chocolates 
51
« on: March 12, 2016, 03:10:17 am »
I agree with you. Growing up, pancake batter was made with plain milk, the batter was quite runny and was left to sit for at least an hour before cooking. When cooked, they were large and thin and served with lemon juice and a sprinking of sugar. Pikelets were always made with soured milk and the batter was quite thick. The batter did not need to stand after mixing, and was cooked straight away. When cooked, they were thicker and about half the size of pancakes. We ate them warm with jam and cream, and if there were any left over we ate them cold, topped only with butter.
Nowdays, I often make buttermilk pancakes which are thicker like a pikelet but much larger than pikelets. We top them with homemade jam, fresh strawberries and cream, or bananas, maple syrup and cream.
52
« on: March 06, 2016, 04:10:59 am »
I'm Sue and I'm number 5. My DS requested Parkin as his birthday cake this year. http://www.forumthermomix.com/index.php?topic=9615.msg142115#msg142115I've just fortified myself with another slice and a cup of coffee after a boisterous boys sleepover party. I'm too tired to take a decent photo (I really wanted that coffee!) 
53
« on: March 02, 2016, 09:45:20 pm »
Jen, I get that same picture too, and it also makes me smile
54
« on: February 16, 2016, 11:29:17 am »
The blackberries were growing wild on a farm in the Adelaide Hills. We were invited to a shared lunch on St Valentine's Day followed by blackberry picking. We had a very dry and hot December, so the berries were small and difficult to pick. It took ages to get enough berries off the prickly bushes to make a few pots of jam, but I've also got some steeping in vodka.  We had a lovely day, met some new friends and had a long walk through the bush and spotted quite a few koalas.
55
« on: February 16, 2016, 08:31:52 am »
We went blackberry picking, but it wasn't a good year for blackberries. I only had 450g of berries, so I added 2 Granny Smith apples and ended up with 31/2 jars of lovely jam. Mine was well and truly ready after 40 minutes of cooking.
56
« on: February 01, 2016, 10:12:46 am »
Judy, I always keep my maple syrup in the fridge too
57
« on: February 01, 2016, 10:06:06 am »
I made a duck and mushroom risotto for dinner, and yesterday I made a batch of vanilla icecream and a batch of crunchie icecream too 
58
« on: January 19, 2016, 11:35:36 am »
Judy, I tossed up as whether to do it on the stovetop or smaller batches in thermie. It was really hot, so decided against the stovetop. I did about 1100g of apricots in each batch. I put in about 500g of apricots and chopped on speed 5 for about 5 seconds, then added the sugar and mixed it for another 5 seconds. I then added the remaining 600g of apricots, and cooked it for 40 minutes at 100C plus another 6 or 7 minutes on varoma temp. Each batch yielded about 4 jars of jam, so it took me all day!
59
« on: January 18, 2016, 11:06:20 am »
Sounds delicious. I've bought both the purple and white Kohlrabi from my local growers market in the past. Next time I see some, I'll try this recipe.
60
« on: January 18, 2016, 11:03:14 am »
I made this with plums (plus 3 apricots as I was a little short on plums).
It was delicious in a stir fry, with chicken and veggies.
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