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Messages - judydawn
Pages: 1 ... 2498 2499 [2500] 2501 2502 ... 2674
37486
« on: January 08, 2010, 12:03:15 am »
I hope so Barbara. This forum certainly inspires us to cook and create new recipes. I don't know how I lived without it pre-TMX days 
37487
« on: January 07, 2010, 11:56:27 pm »
Looks lovely isi. Will be making this today as I have run out of desserts. Maize flour here is called cornflour.
37488
« on: January 07, 2010, 01:53:35 pm »
Good price katesjoy but don't waste it on this recipe. Do something special with it to get the best value out of it.
37489
« on: January 07, 2010, 01:51:12 pm »
Nice to see you found a use for playdough at your age Barbara Yes, it does look nice indeed.
37490
« on: January 07, 2010, 01:47:38 pm »
It's hard Chookie when we have so many things we want to cook and not enough mouths to feed. I sometimes do 1/2 quantities but I have become very budget conscious lately (funny because there is no need to be these days) and figure if I can cook a meal and it lasts 2 days - one meal is free! I decided 12 months ago that I was spending far too much money on food and now I have pulled my head in. Only trouble is I cannot do it with meat and if it is on special, I have to have it. Once the freezer gets full though, that is it - I go into a different mindset and start working on emptying it again. I am dreading the day I go off food as a lot of people do when they get older - much, much older I am hoping.
37491
« on: January 07, 2010, 12:44:01 pm »
Thanks Barbara. Never though of doing that.
37492
« on: January 07, 2010, 12:41:45 pm »
I'll probably die Chookie  3 days of 41 o , not funny. I feel sorry for people who have to work out in that heat, at least we can stay inside with the a/c and not really know it is that hot. It must be going to work it's way across to you in Victoria too is it not  As long as there is a cool change in sight, I can cope and it is only going to be 26 o on Tuesday thank goodness because I will be having the 2 grand-children here all day.
37493
« on: January 07, 2010, 12:30:33 pm »
Hi CarolineW, not long to go now I use these for chicken stock and yes, there is still plenty of meat to make soup but I doubt any butcher would give them away for nothing here. We get around 3 for $1.25 or more. I asked in the local supermarket the other day if I could have some outside lettuce leaves (which they throw into a bin) for my GD's guinea pigs and they told me it was against health regulations to give it away. In fact there is a sign in the shop by the lettuces which says that. Then, in the next breath he told me they send it away and fertilizer gets made from it. My retort was, 'so it is more about making money than health issues' - he stuttered a bit then agreed with me.
37494
« on: January 07, 2010, 12:23:34 pm »
JD - you could chop and saute an onion and a garlic clove with some oil befoer adding the other ingredients too.
DO you have fish sauce or anchovies (if you like) to give some extra flavour?
I'd use half the amount of your chilli sauce and curry powder possibly and add some soy if you have (ketcap manis is best or just add some sugar with the soy)
You will probably read this after you have finished dinner - sorry, sure it will be good.
No, it is for tomorrow's dinner, not tonights so plenty of time.
37495
« on: January 07, 2010, 12:17:12 pm »
37496
« on: January 07, 2010, 12:08:33 pm »
This is the first recipe from the Indian Cookbook that I have heard has been hot. Most of the other reviews say the recipes are mild.
37497
« on: January 07, 2010, 11:54:51 am »
chookie, I used 1 sachet but next time I will use fresh - I have little batches in the freezer but I made these rolls on the spur of the moment and couldn't wait for thawing. I thawed some in the microwave once and the bread was a flop so I won't be doing that again.
37498
« on: January 07, 2010, 07:44:42 am »
Beth, I always boil the kettle and start with boiling water before adding the pasta and have never had this problem. 1200g boiling water and up to 500g pasta (it amazes me that it will cook a whole packet of spaghetti). You save heaps of time by using boiling water. Are you cooking the pasta for 8-10 minutes at 100o C on reverse and soft speed as per the EDC.
37499
« on: January 07, 2010, 07:36:23 am »
I thawed 2 out to have with our lunch JulieO - they were fine. You didn't let the dough sit in the TM bowl any longer after you did the second kneading? Just went straight into the making of the bun shapes then left to sit for the 10 mins on the tray as stated?
37500
« on: January 07, 2010, 07:24:18 am »
Now's the time to do it Cookie1 with this heat we are having. Mine is on the menu for tomorrow night and I have googled that Kraft easy satay sauce recipe to try and I have all the ingredients for that whereas I would have to make a special trip out to get things for riv_mum's sauce. For anyone interested here it is -
1/2 cup crunchy peanut butter (I only have smooth but will add some chopped peanuts)
1/2 cup coconut milk (I'll be using some frozen leftovers)
1/4 cup water
2 tblspns sweet chilli sauce (using my TMX one)
2 tspns curry powder (might only use 1 tspn)
Combine everything in the TM bowl until smooth and heated through. Probably on 90o for a couple of minutes on soft speed?
Cookie1 how much curry powder do you use when you make this one please?
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