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Messages - debetha
1
« on: May 03, 2013, 03:00:59 am »
Thinking about getting this, but its a year or so too late for me as we're all onto "adult food" now (albeit unfussy & fairly same-y). The more time or effort I put into food, the less likely they are to eat it!
Does anyone have it? Is it worth getting? Would love a contents list ideally
Thnx
Deb
2
« on: December 22, 2012, 01:02:20 pm »
Thanks guys. Bottle is full. Think I will have to make do. Zucchini cake came out fine on a higher than recommended temp & a bit extra time. Think I will have to leave the bread making though as not hot enough
3
« on: December 18, 2012, 01:19:22 am »
We're on holiday and thermie came too! Made bread last night which remained doughy even when cooked on a higher than specified setting on this propane has cooker, an now bagels this am look a touch anaemic even after more than 30 mins... It's dds 2nd bday next week and wanted to make her a cake, as well as continuing to homebake bread - any ideas?
Tia
Deb
4
« on: July 28, 2012, 11:18:00 am »
Anyone have the all-in one lamb and rice dish? Sounds like it would go down well here!
Loving this thread - trying to come up with some inspiration for easy meals.
Thanks!
Deb
5
« on: December 12, 2011, 08:33:12 am »
Thanks for all the ideas - I will go in search at one of the places suggested - shcool holidays have started here, so will depend on where our travles take us, but will have all the above in mind, and am sure I will find one v soon
Thank you!
6
« on: December 11, 2011, 12:23:12 am »
thanks guys, will try and find a feed barn (also need more pullet grower) and failing that I will try a bread making shop
cheers
deb
7
« on: December 10, 2011, 10:02:12 pm »
need to find some food grade storage containers for my bread flour & chicken food. to store a 10 or 20kg bag of bread flour, prob in the garage (stays cool and dry). can someone please recommend where to look? I am in Melbourne
TIA
8
« on: December 09, 2011, 07:25:05 am »
Yes JD, because of this recipe and the others it gave me the confidence to try, I think I can identify several extra cms on my hips as a consequence 
9
« on: December 05, 2011, 11:08:54 am »
Method 1 worked perfectly for me - 10 mins/ 90/ speed soft
Thanks that is a fantastic way to use up my soured milk - and now I can take cottage cheese off my shopping list!
deb
10
« on: November 30, 2011, 10:56:52 pm »
the ipad is fine... the laptop is the problem.
guess i will be browsing from the ipad then
thanksnfor trying
deb
11
« on: November 28, 2011, 11:10:01 am »
ok, worth a try
12
« on: November 28, 2011, 10:09:29 am »
bizarre! would have replied sooner but was banned again! 
13
« on: November 16, 2011, 09:28:03 am »
An update on mine - the first attempt (following the indian cookbook instructions) did not separate out properly. But when it cooled, the dairy component separated, under the golden layer (albeit cloudy), and I could pour it off by making holes in the top layer. I then recooked it, a few mins on 50C and then about 25 mins on varoma, soft, it was great. Strained it thru a double layer muslin. Beautiful, clear and caramel hints. Glad I didn't cook it for longer as there were a few black/brown dots where it might have been starting to catch. Started with 130g butter initially.
Would love to have lots of cream to make the lots of butter with!
14
« on: November 16, 2011, 05:31:29 am »
I'm just wondering if I can use this to bake cakes and to make garlic (and other flavoured) butter to melt over veg, etc? My questions are a) would it be suitable and b) have I understood correctly that my lactose intolerant DD2 can eat this?
I saw on Quirky's blog (LOVE your blog, Quirky) that many lactose free people can eat ghee, so I bought a tin to try out. It's currently sitting in my cupboard while I work up the courage to try it out.
it would def be ok as a garlic butter substitute. and can't see why it wouldn't work in cakes. although i am loving coconut butter in cakes and icings (althou can be a bit expensive) - and that i can rub any excess onto my hands mmmmm
15
« on: November 16, 2011, 05:29:23 am »
i tried the indian cookbook version today - at 6 mins with 125 g butter - it says to let it cool, but althou it look seoarated, it is too thick to strain now. so will redo for longer on a hotter temp, and strain when part cooled. hope the initial batch will do for the jubilant dahl i am making for tonight!
thanks for the hints
deb
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