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Messages - Chocolatte
16
« on: February 21, 2015, 07:22:20 am »
If I wanted to add chopped walnuts to the banana cake mix should I just add them at the end? Should I mix them through using the reverse setting?
17
« on: January 27, 2015, 09:19:34 pm »
Great idea Olga. I don't know why I didn't think of making this recipe as cupcakes when one doesn't have the correct size tin.
18
« on: January 23, 2015, 09:43:59 am »
We love this recipe for Portuguese chicken. It uses half a cup of lime juice in the marinade. We use chicken Marylands instead of whole chickens and cook them in the Weber. http://www.taste.com.au/recipes/8967/portuguese+style+chickenNot sure if I am allowed to post the link. Could a mod please fix if necessary..
19
« on: January 03, 2015, 09:33:13 pm »
Do you have contents insurance? If so, does it cover accidental damage? Not sure how the TMX drowned but maybe insurance will pay for replacement if it is uneconomical to fix.
20
« on: January 03, 2015, 10:14:28 am »
Thanks so much goldfish.  I tried a forum search but I couldn't get it to work.
21
« on: January 03, 2015, 04:11:34 am »
I made this last night using Chelsea's version from her blog with slight adjustments to suit our taste.Left out the cayenne and used hot smoked paprika in its place.Served it with mashed potatoes and green beans.It was very very tasty, DH and DS mopped up the sauce with bread.
http://fulllittletummies.blogspot.com/search/label/main%20meals
Sorry for bumping an old thread but I am trying to find Chelsea's version of stroganoff. The links to her blog no longer work. I have tried several versions of stroganoff that are not quite right. i would greatly appreciate Chelsea's version if possible please.
22
« on: December 20, 2014, 10:49:06 am »
Hello, I'm Chocolatte and number 40.
I can't remember the last time I've been home alone, but if I was I would make a toasted salmon sandwich. Followed by a couple of squares of chocolate.
23
« on: December 20, 2014, 09:12:38 am »
Thanks for that Cornish Cream.
24
« on: December 20, 2014, 08:25:18 am »
They taste great!!
The mixture did not firm up as much as I would have liked. I used a brand of butter that I have never used before, not sure if that is the reason. The stars did spread quite a lot on the trays, but I have have saved some of the better looking stars to use as a gift for a friend. When they are dusted with icing sugar they will look very festive.
I do miss my shortbread assistant, DD always has cold hands. She moved out this year. Was a bit sad when I realised that we always make shortbread and rum balls together every Christmas.
25
« on: December 20, 2014, 07:33:36 am »
This looks wonderful. I don't think I will have time to make it this Christmas, but hopefully I will remember to make it next year.
Just a simple question, how do I toast hazelnuts? I'd hate to burn them. Thanks in advance
26
« on: December 20, 2014, 03:36:40 am »
Just bumping this because I'm making them today. The mixture seems rather sticky to me, might have to add a bit more flour. The dough is currently in the fridge before rolling in the hope that it might firm up a bit. The raw mixture tastes good though.
27
« on: December 06, 2014, 10:40:37 am »
Wow that looks great Judy. I love the Old Country Roses plates too.
28
« on: December 06, 2014, 10:38:51 am »
Thanks for the reply Jamberie. I watched the video and she uses butter to grease the dariole moulds. However I think the butter will only work for this type of cheesecake recipe. She unmoulded them before they got cold and she did mention that if they were cold the butter would set hard and they would be difficult to remove. So I did learn something. Thank you.
I will have to practice on family I think. Will try the hot water method first and hope I don't melt the Pannacotta too much.
29
« on: December 06, 2014, 09:15:11 am »
Thanks for the replies Cookie and Judy. I will try dipping the mould in the hot water. I checked Alyces Facebook page and someone had asked the same question, but I couldn't find the answer.
30
« on: December 06, 2014, 04:45:23 am »
I purchased silicone dariole moulds from Alyce Alexandra's online store. I can't find any instructions on how to use them but I was just wondering if anyone here knows whether I need to grease the moulds before using. I plan to use them for pannacotta. I would prefer not to brush with butter because I think it may affect the flavour.
Thanks in advance
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