This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Messages - cookie1
Pages: 1 ... 2186 2187 [2188] 2189 2190 ... 2487
32806
« on: November 01, 2010, 12:57:31 am »
What you have to say is interesting MaryBrown. I have been thinking about it. Would you say cooking fish in butter is a high heat? I wonder exactly what 'high heat' means? Butter is used in so many places and such a varying degree of heat. Where did your friend get the information? The article would make interesting reading. Thanks.
32807
« on: November 01, 2010, 12:51:55 am »
I love baking but must admit I often use my old handbeater. I do love the TMX cakes on the forum though and make those, especially if I need one in a hurry.
32808
« on: November 01, 2010, 12:49:19 am »
It sounds like you are having fun. 
32809
« on: November 01, 2010, 12:43:40 am »
JuJu it sounds like you (well your DH) are having great fun. He has to go to work today so I hope you get a turn. Noah will be enjoying all the goodies. Glad you enjoyed the steamed pudding. Did you make custard to go with it?
Jodi, if your jam is thin, take the MC out, put the basket over the hole and turn the temperature up to Varoma for a while. Keep an eye on it though. I make the starwberry jam from here and it is lovely. I've copied it to here for you.
Hi,
Don't know if this is any help to anyone but most of the strawberry jam recipes I've seen say to warm the sugar in the oven first. I've made two batches of jam using the method below:
500g hulled and halved strawberries
500g jam sugar (csr brand)
Heat the sugar on 10 minutes, 80, speed 1
Add strawberries and cook 35 minutes, 100, speed 1
Check for jelling on a cold saucer
Bottle
Have a great day
Stacey
32810
« on: October 31, 2010, 08:24:24 am »
Thanks. They were really tasty. I filled them with cream cheese and chopped dill and smoked salmon. DH took some with him this morning to a car club do and the plate came home empty.
32811
« on: October 31, 2010, 08:22:24 am »
It will come.
32812
« on: October 31, 2010, 03:19:55 am »
They are simply peanuts that are not roasted, they are boiled in saltewater. A very Queensland thing I think.
32813
« on: October 31, 2010, 03:07:28 am »
Thanks, mine has been Termite for 2 years so I don't think I could give him a name change.
32814
« on: October 31, 2010, 03:02:06 am »
Lovely food last night and Chookie, everyone loved your savoury puffs, and CP63 thanks for the conversion. I think I added a bit much egg so I will be more careful next time as the mixture was more liquid than I've made before. Taste-fantastic. 
32815
« on: October 31, 2010, 02:58:51 am »
We've been out for the last 2 nights and had lovely food, so tonight will be ricotta gnocchi with a simple sauce.
32816
« on: October 31, 2010, 02:52:43 am »
Glad you are feeling a little better Meagan. The Travelling with Thermix looks good.
32817
« on: October 31, 2010, 02:49:44 am »
It's lovely to have you back Judy. I missed you. 
32818
« on: October 31, 2010, 02:48:03 am »
How amazing. Now the poor patients will be wondering what this TMX is that you all speak about, unless of course they own one and they can join in before you put them 'under'.
32819
« on: October 31, 2010, 02:45:45 am »
Congratulations Jodi, that is exciting news. We all understand how you feel about your TMX. We're the same.
32820
« on: October 31, 2010, 02:43:20 am »
How is the cookin' goin' vermins? I hope things are going well. It is normal to have some failures, often they can be turned into soup or icecream. Bron is a wizard at this.
Pages: 1 ... 2186 2187 [2188] 2189 2190 ... 2487
|
|
Show Posts