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Messages - faffa_70
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3676
« on: May 09, 2009, 04:28:02 pm »
Ohhh I think it is time this had a bump! After being on holidays for a couple of weeks and a couple of business trips thrown in before and after it is ages since I have popped in to say hello! There appears to be LOTS of new people around and I would love to see Karen's hard work put to use. (shh also know that WA is still going to be the highest % lol!!) 
3677
« on: February 21, 2009, 12:13:36 am »
LOL... l do this all the time. I'm dyslexic and have to read and re-read to make sure I didn't miss anything.
Yep I am with you on that one...I also have to be very careful when copying recipes (or anything for that matter) that I don't transpose the measurements...that can result in disaster too! Can also make for some very funny moments if you see the funny side of dyslexsia as my family do god love them.
3678
« on: February 20, 2009, 03:07:12 pm »
It comes out of the fridge in the morning and goes back after dinner ...
Ever consider a Butter Bell. We use one and the butter stays on the counter all day and night. Never had a problem. There's a lot of similar products available, but I think this was the original... http://www.butterbell.com/
What a great idea, I love it, but how much do they hold? It looks like we would use it up in one sitting LOL
3679
« on: February 19, 2009, 07:26:52 am »
We make butter ALL the time, only butter we use, which is why I was asking about buttermilk recipes...all the calcium goodness is apparently in the buttermilk and don't want to waste it! We don't salt or use oil in our butter. It comes out of the fridge in the morning and goes back after dinner and we have never had a problem with it keeping (that way we also have unsalted butter if a recipe calls for it!!) Just make sure you wash your butter. One tip I was given was to wash it 3 times to make it last longer . We make it in large batches and freeze it in our portion sizes (the vintage Tupperware butter keepers are great LOL) I have also discovered that the TM will handle up to 900 mls of cream at one time - NO MORE or it will stop / jam the blades and butterfly when it gets to butter.
3680
« on: February 19, 2009, 07:12:21 am »
This is divine, my other half made this (very proud of himself  ). He used normal salt as that was all we have in the house atm, he also added the chocolate and I must say this is very decadent!! Interesting to note that it seems to work with lite milk as that is all we have in the house and had to buy full fat especially to make this, would be more convenient not to have to.
3681
« on: February 19, 2009, 07:08:47 am »
I LOVE it!! Best thing I ever did was spend some money on a decent knife...I would never have believed the difference it can make in your kitchen. Lucky me, my other half knows how to sharpen knives LOL
3682
« on: February 03, 2009, 08:09:04 am »
Just saw this for the first time, voted and now posting to give it bit of a bump. Come on you West Aussies, lets make sure we stay leading the poll !!
3683
« on: January 31, 2009, 11:35:54 am »
Can't wait to try this as I have a tree loaded in peaches at the moment!!!!
Thanks a lot
Trudy
I can't wait until our tree is like that, we just bought it this year and have eaten the few that came of it. Will be earmarking this recipe for the future.
3684
« on: January 31, 2009, 11:09:37 am »
I know what you mean. I had asthma growing up and my sister and egg allergy and we were DIFFERENT! lol
My 4 boys all have asthma, and one of them an egg allergy and bad eczema - my little girl so far nothing....cause she's a girl rofl
TM has helped so much with the eczema and asthma, as much as I tried to avoid thino previously, now they just don't get the nasties in thier food cause you can make it all yourself!!
LOVE MY TM!!
3685
« on: January 31, 2009, 10:34:21 am »
I have made the Salted Caramel Maple Ice Cream from the 2009 calendar and I placed into a plastic tuppaware container and it turned out just fine. I've made it 3 times now....absolutely love it!!!
Tonight I've made the vanilla ice cream recipe from the cookbook but I have added peppermint essence and green food colouring to it and have placed in a tin bowl. So will let you know how it turns out. I'm going to add choc chips to it after the 3 hours of freezing.
My DH made this last weekend and it has also been a huge hit with the family. Well done Tenina!
3686
« on: January 31, 2009, 10:20:15 am »
3687
« on: January 31, 2009, 10:00:15 am »
I made this the other night and the family loved it. Made a rich and hearty tomato sauce to go with it, but will try the Asian suggestion next time for variety. Love your work guys, well done!
3688
« on: January 24, 2009, 10:26:36 am »
I have today made copious quantaties of butter (thanks Woolies for the reduced to clear price with a week still left on the date! Was too much of a bargain and I bought the lot LOL) I have a recipe for muffins and also waffles which I have converted for the TM which I will get around to posting, but was wondering if anyone had a biscuit, cake or anything else that used up the buttermilk. The family aren't too keen on the buttermilk bread though. I know I can freeze it but I also have lots already frozen from the past too...soooo any new recipes will be welcomed with open arms.
3689
« on: January 23, 2009, 02:20:36 pm »
From memory, I cut the salt down to 100g from 150g using the recipe in the TM book. The salt is there as a preservative more than anything and I use it exclusively too and use it up rather rapidly. I still find it a little salty and may play with reducing the salt some more. I will report back if I THINK to change it with the next batch.
3690
« on: January 22, 2009, 11:20:43 am »
as long as the schools aren't nut free zones of course
Which is exactly my problem, almost makes it about 1% painful as the poor parents who have the children with the nut allergy! Certainly makes you be aware of what you are baking and packing!
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