Show Posts

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 - TamG

Pages: [1] 2 3
I can't stop cooking recipes from this book - they are fabulous.

So far I have made the beef and veggies rissoles, the soy and basil chicken noodles, the banana choc muffins, the easy lemon tart (including the vanilla bean pastry),  and I am currently cooking  the fudgey chocolate raspberry brownies.  I don't have photos of them all but I am happy to write reviews of them.  How should I do this?  Just post a reply for each review that will then be moved?


Recipe Book Recipe Reviews / Re: Review Lemon Chicken from KIS
« on: August 30, 2015, 06:35:02 am »
I have this marinating in the fridge at the moment and we are having it for dinner tonight. I love it and it is about the 4th time I have made it.

Festive Seasons / Re: Salted Caramel Fudge
« on: April 04, 2014, 02:54:02 am »
I first made this recipe at Christmas time, which was a big hit.  I decided to make it again a couple of weeks ago.  I was making it in a rush and accidentally added the white chocolate  before the 20 mins at Varoma speed.  I can tell you that modification makes toffee after it has been in the fridge.

I made it again today for our school cake stall and it turned out lovely and creamy and smooth again.

Thanks for a great recipe.

I made this recipe and it is lovely.  I have used the end products in a few recipes so far as well.

The only problem I had was quite a few cloves were mashed up.  I think from looking at the pictures that people have posted that the cloves I used were too small.  When I make it again I will look for larger garlic cloves.

I made these a couple of weeks ago, and am making them again right now.

My cookies were darker than Jo's too, they looked like gingerbread not shortbread.  At first I was worried if these would be too spicy for the kids, but they are awesome.  Thanks Tenina for another great recipe.

Recipe Book Recipe Reviews / Re: Banana Cupcakes - Quick Fix Every Occasion
« on: November 26, 2013, 10:01:32 am »
I made these last week and didn't ice them but froze leftover ones for the kids lunches.  They are a lovely texture and flavour and were well liked by the kids.  I will make some more this week and I might even try the icing.  .

I made these last week, and they were delicious.  The sauce is really tasty and will be a good alternative for anyone who doesn't like really hot chilli mussels.  I also made some crusty bread to slurp up the juices with too.  5/5

I made this on the weekend and it was so quick and easy and tasted beautiful.  I changed around some vege's to suit our family but cooked them in the same method.  I will definitely make it again.  3 ribs was enough for me, my hubby had 5.

Thanks Alyce for the great recipes.  I have been busy cooking your recipes this week!

Recipe Book Recipe Reviews / Re:
« on: November 18, 2013, 03:17:24 am »
I couldn't resist buying it yesterday when I saw it in Dymocks after reading the rave reviews on here. I only bought it at 4pm yesterday and last night I  made the crispy roast veges (I will made the olive tapenade next time) and I am in the middle of making the honey icecream. I can't wait to try the fig & olive crackers.

Main Dishes / Re: Beef Stroganoff from Chelsea (Thermie Groupie)
« on: August 29, 2013, 11:32:01 am »
I made this recipe again tonight and it is really delicious.  I have made it quite a few times now.

Thanks for posting the recipe.

Seafood and Fish / Re: Best Ever Chilli Mussels
« on: August 27, 2013, 01:16:10 pm »
This is an awesome recipe.  I have cooked it twice now, I won't go back to cooking these on the stove.
The sauce was just to our liking - not blow your head off spicy, but spicy enough for us.  Cooking the mussels in the varoma is excellent - they open so well.  It must just be easier for them to open if they don't have the sauce weighing it down.

Thanks for the recipe.

Bread / Re: Fruit Loaf - with photos
« on: July 28, 2013, 06:07:45 am »
I made this loaf a couple of days ago in the evening, so we could have it for breakfast the next morning.  It made a huge loaf and tasted really nice.  I used raisins, sultana's, currents and craisins as my dried fruit.  Thanks for the recipe.

Starters and Snacks / Re: Vegetable Stock Concentrate
« on: July 28, 2013, 06:01:26 am »
I just saw this thread at the right time, as I was just about to make another batch of the EDC VSC. 

Just made this version and it smelt delicious while cooking.  After making the stock I went straight into making the marinade for the gourmet beef casserole  I love not wasting the extra stock that I can't scrape out, and the flavour of the casserole is great.

Thanks for this interpretation.

Main Dishes / Re: Gourmet Beef Casserole - with photo
« on: July 10, 2013, 02:06:56 pm »
This is absolutely delicious.  My kids looked like they wanted to lick their plates when I cooked it.  I had to show them how to mop up the juices with bread.  I made it with lamb, only because that is what DH bought and only marinated for 1 hour as per the recipe.

Tonight I made some of the left over into pies with Maggie Beers sour cream pastry.  Thanks for Mama Fergie for posting that recipe. 

I use Maggie Beers sour cream pastry for pies and everyone loves it  :)

250g Plain Flour
200g chilled unsalted Butter
125 g sour cream

Put the flour and butter into TMX and process for 5-7 seconds Speed 6 until it looks crumbly.
Add sour cream and process again for 6 seconds speed 6 until it comes together. A couple of extra seconds if necessary.
Put onto silicon mat or a board and form into a ball and refrigerate until ready to use. At least 20 minutes.

I looked up Maggie Beer pie recipes using that pastry to get a cooking time, as I have not made many pies.  I cooked it on 220 degrees for 20 minutes and then turned down to 180 degrees for 5-10 mins  until golden brown.  No need to precook, just put cold filling into cold pastry and put back in fridge for 20 mins before cooking. Yum, sorry no photo.

Chit Chat / Re: Re: The Great Australian Bake off
« on: July 10, 2013, 04:16:37 am »
There is a replay of it on Saturday at 6:30 in WA

Pages: [1] 2 3