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Messages - judydawn
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39646
« on: May 15, 2009, 01:01:37 pm »
39647
« on: May 15, 2009, 12:16:58 pm »
Somebody with the Full Steam Cookbook will be able to confirm - sorry, didn't finish the translation !!!!
Think the original was for a single flan and it was 40 minutes 
JD - where are you?
Sorry, missed this one. Yes, you are right 40 minutes for 500g milk and 4 eggs as per the above book.
39648
« on: May 15, 2009, 10:15:58 am »
I suppose we could use the recipe for Dulce de lecheyummy caramel here but as it is quite thick, I would cook it only until it was runny sort of caramel. I've never seen liquid caramel here unless they mean caramel topping for ice-cream. Do you think we could use that?
39649
« on: May 15, 2009, 10:06:46 am »
Well, if they did, I didn't notice  No, they were good.
39650
« on: May 15, 2009, 10:00:56 am »
39651
« on: May 15, 2009, 09:43:31 am »
No, I've only done the beef stock and the varoma bread so far but have made quite a long list of things I want to try in the future. If anyone else mentions they have done something and it is good, I make a little note alongside it for future reference. At first glance it is a weird book but I've been through it a couple of times now and decided some of the things are probably OK to try - even if they look a bit strange for us Aussies. I probably do more off the forum than anything and use the everyday book for all the old fashioned things like custards, rice puddings etc. Hopefully I will have a long life so that I can do heaps of things in the future. I like to vary our diet and have something different every night - we don't eat anything regularly except roast chicken and our breakfast cereal  I might only ever cook some recipes once and even though we enjoyed it, never get back to doing it again or if I do, change it so that it doesn't appear to be the same thing.
39652
« on: May 15, 2009, 09:30:53 am »
39653
« on: May 15, 2009, 09:28:39 am »
39654
« on: May 15, 2009, 08:30:29 am »
39655
« on: May 15, 2009, 08:24:29 am »
I'm with you. Annette Sym of the Symply cookbooks has a recipe using 2 x 44.5g lite Mars bars (50% less fat) and some golden syrup for the goo part which wasn't bad but obviously no where near as tasty as the full on one. I'm not dieting now so I would do the full-on one but when you are dieting it is nice to have the option of something 'naughty' once in a while. But, as I said, I haven't seen the light ones around for years now.
39656
« on: May 15, 2009, 08:04:24 am »
No, they were definitely lower in fat content - I checked it out at the time. You used to be able to buy small ones in those snack packs. Probably something in them which was not good for our health (other than fat I mean). Even mice loved them  Before we removed a heater and filled all the holes behind it, they used to get into the house. When we shifted a heavy bookcase, I couldn't believe it as there were 3 of those tiny mars bars behind and under it - 2 eaten into and the 3rd untouched. I used to keep them on a low table with other treats and guess who would have got the blame for eating MY low fat snacks - yes DH who would have denied it of course but it could have been a tricky situation had I know exactly how many should have been there and how many I had eaten. I used to have 1 a week when I was on a diet.
39657
« on: May 15, 2009, 08:01:06 am »
Can you post that one Barb? Love Yorkshire puddings
39658
« on: May 15, 2009, 06:55:57 am »
For those with the "Full Steam Ahead" cookbook, this should be the recipe from that book - just my rough translation from Italian or Spanish.
Nothing wrong with your translation Thermomixer, it is exactly as it appears in Full Steam Ahead. My mixture isn't mushy like Karens, nor did it seem to make as much as hers did. Mine is the texture of a biscuit mix (probably more like that which Rowyfo made) and only 3/4 filled a large jam jar which is fine because it is going to last me a long time obviously. Boy does it stink though  - not something you would try the taste test on . I will listen to what the other girls have said about the saltiness and only use a level teaspoon per 500g and not add anymore salt to the dish until I have tasted the end product.
39659
« on: May 15, 2009, 06:37:49 am »
Today for lunch I tried an earlier posting from Macorla called Casserole Meat but adapted it to suit what I had on hand. Read my comments in the Mains section - it is well worth giving this one a go, loved it - perfect for this cooler weather. Served it with mashed potatoes and peas. Red potatoes are by far the best choice aren't they for cooking in the TMX - they even seem to make so much more mash than white potatoes (or is it my imagination ) I then made some beef stock, using all the scraps from the oyster blade steak (I leave so much meat on my offcuts that you can actually get a meal out of them so there was no problem reaching the 300g mark). I had all the vegies and herbs on hand or in the garden so I got my batch for free 
39660
« on: May 15, 2009, 06:30:06 am »
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