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Messages - CarolineW
16
« on: February 18, 2014, 08:35:02 pm »
Doesn't it?! 
17
« on: February 17, 2014, 09:49:50 pm »
That's a great tip Cuilidh. I've never tried this sauce as we are now dairy free for the sake of,little miss 4, I shall try it with the cashew cream. Thanks.
18
« on: February 16, 2013, 09:06:54 pm »
Well done mcmich. There is Amy's answer. 'just in case'. LOL! and back up
I am now thinking do I need so much 'back up'. I am not a just in case person as the just in cases just sit and no case to use it but back up?
DH moaned about baked beans on schinkenbrot. what could be tastier or better for you?
Wait until he gets the Spam and eggs.
Gert
Sorry to reply to such an old post, but what is schinkenbrot please? Is it really ham bread??? By the way, these really old posts are inspiring me to go and sort out/use up the stuff in my cupboards :-)
19
« on: February 09, 2013, 03:16:35 pm »
Would someone pm it to me too, please? This isn't a book which has made it's way to the UK.
20
« on: January 30, 2013, 09:49:07 am »
We loved this. We made it with half prawns and half squid.
21
« on: December 06, 2012, 03:57:01 pm »
Funny to find this thread :-). I came across it by accident while googling for recipes for the homecooker. I was considering getting a second thermomix but choking at the financial impact of it. I'm now um-ing and ah-ing as to whether to get this instead. I suspect it might compliment (but certainly not replace) my thermomix nicely as they do different things really, but it still includes the bits that I often wish i had a 2nd thermomix for. I'm going to mull on it for a little while.
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« on: November 01, 2012, 12:31:24 pm »
I made this for my family last night. It was eaten and enjoyed by all, including my picky DDs who don't like vegetarian  Thanks for the recipe.
23
« on: October 13, 2012, 08:55:30 am »
I'm going to give this one a try cookie, I think it will be a hit.
Is there a reason for mixing in the mustard and cheese afterward rather than putting them in the white sauce to make cheese sauce, which is what I would usually do? Does it have a different effect?
24
« on: October 10, 2012, 08:22:12 am »
When I make yogurt and want a decadent creamy one I add cream to the finished mix along with any flavourings. I would add the seed of a vanilla bean along with the cream and voila a very creamy rich yogurt, with a lot of calories 
Hi knitter cook, when you say 'to the finished mix' do you mean the mx you're going to turn into yogurt, or do you mean the finished yogurt please? I'd like to give this a go.
25
« on: October 10, 2012, 08:20:23 am »
 I just tried to visit this but a I'm not on Facebook it wouldn't let me in to see it. Could you perhaps post what you did here? Or upload your video to YouTube ?
26
« on: September 24, 2012, 07:59:24 am »
Fantastic - thanks everyone. Will definitely be checking out the blog.
27
« on: September 24, 2012, 07:57:11 am »
28
« on: September 24, 2012, 07:56:13 am »
You can also make a "pancake" using 1/3 cup of almond meal with 1 beaten egg and just enough milk to get the consistency how you like it. Then the only real carbs to worry about is what you put on them. You cold top with low fat yoghurt or cottage cheese and fruit.
Actually cottage cheese and fruit is a good low carb breakfast.
Yum, I love the sound of both of those Den, thanks.
29
« on: September 23, 2012, 08:29:26 pm »
Thanks! You've given me lots of good information to go back to her with.
30
« on: September 23, 2012, 04:52:14 pm »
I just invented drinking custard!! Well, there is such a thing called drinking yoghurt so why can't we have drinking custard. I was trying to adapt my recipe for French custard in the TM as it is a 'to die for' dessert but at first attempt in my 'test kitchen' nothing worked. You make the custard with just whole milk, 3 egg yolks and a little bit of cornflour and plain flour, let it cool then whisk in some beaten cream and lastly fold in 2 egg whites which have been stiffly beaten with some castor sugar. Even the first step of making the custard wasn't right, it was too runny right from the start. The egg whites wouldn't beat (how people make meringues is a mystery to me) so I gave up and just mixed the lot together and will drink it. My next try will be just to fold in some beaten cream to the everyday recipe for custard and see how that tastes.
A test kitchen whizz I am not!! Can't say I am not trying though.
Guess what I saw in the supermarket the other day? Drinking Custard!!! I kid you not! I laughed out loud and thought of you, Judy Now if I can remember this post from so long ago, why can't I remember what I went upstairs to get 3 seconds ago.... ?
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