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Messages - meganjane
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3601
« on: October 23, 2009, 04:43:45 pm »
Welcome!!
3602
« on: October 23, 2009, 04:37:48 pm »
Welcome!! 
3603
« on: October 23, 2009, 04:36:31 pm »
Hi KW! Another Perthite! I'm not from Perth, but am in the Great Southern. I'd love to come to meet you at the Freo get together, but am coming to Perth the following week for appts, plus am flying out to Sydney at the end of that week. I'm using all my Brownie Points for that week away, so no chance of a quick trip up the week before!!  There's some awesome people here and some great recipes. Have fun this weekend! I call my TMX 'Timmy' for want of a better name right now.
3604
« on: October 23, 2009, 04:31:03 pm »
Remember to let me know when the next Perth get together is!! I need a couple of weeks notice so I can plan to come up.
3605
« on: October 23, 2009, 02:08:48 pm »
 Gretchen, I added tartaric acid as it's similar to ascorbic acid (vitamin C). I think it makes a difference as a preservative for the bread. Mine is lasting waaaay longer than usual. I've purchased some Vit C powder now and made another loaf recently, but didn't have time to photograph it as I had to dash off as soon as it was out of the oven. This particular one had a mix of white and wholegrain bread mix plus some seeds. It was really lovely. I'll make another and make sure it wasn't a fluke and will post my recipe. I'm with you on the time it takes to make bread! I'm planning to buy another tin and make two loaves at a time and freeze one.
3606
« on: October 19, 2009, 06:25:43 am »
, No, not only soap!! I don't like the taste of molasses, tastes 'burnt' to me, so I use brown sugar. I guess it's one of those acquired tastes!
3607
« on: October 19, 2009, 06:21:59 am »
I sure will - as soon as I've perfected it!
3608
« on: October 18, 2009, 04:33:05 pm »
LOL! That's probably right! I made another one with a recipe my TMX agent gave me and changed it a little by 'sponging' the yeast - really nice light white bread!!
Elsie's TMX White Bread300 mls warm water 520 gms bread making flour or bread mix >1 tablespoon yeast 20 mls oil 1/4 tsp Vitamin C powder (I used bread improver + 1/4 tsp tartaric acid) 1 tsp sugar 1tsp salt Mix yeast and a little water with the sugar. Leave until fluffy - about half an hour. Add with the rest of the ingredients and follow normal breadmaking instructions. I rose it once in a greased bowl, then again in the bread tin until it reached the top of the tin. Baked for 30 minutes at FF 190 degrees. 
3609
« on: October 18, 2009, 04:22:57 pm »
I haven't made it in the TMX, I use my Bamix for this one.
125g butter
1tsp French Mustard
3 egg yolks
2tsp lemon juice
grated lemon rind
SB (stick blend) all except butter. Melt butter and add slowly while SB'ing. Make sure butter isn't over hot or it will curdle.
This would easily convert to TMX. Just melt butter in m'wave.
I LOVE Eggs Benedict.
3610
« on: October 18, 2009, 03:43:30 pm »
Great tip, thanks! Also, thanks for the link to the UK Newsletter, there were some great recipes there! 
3611
« on: October 18, 2009, 03:30:34 pm »
Thanks for the link to the cheap vanilla pods!! I just bought the 250g pack. Can't wait to make vanilla essence!!
3612
« on: October 15, 2009, 04:09:40 pm »
I made this, but not as a paste to keep, I made enough to use that night as I didn't have enough chillies
These are my changes:
3 chillies
1 tsp turneric
5 shallots
2 cloves garlic
3cm piece ginger
no limes as I didn't have any, so instead used 4 kaffir lime leaves ( I keep them in the freezer)
2 lemongrass stalks
30g peanut oil
2 tbsp fish sauce
4 shallots
I then cooked this mixture after adding a small can of coconut cream.
I used the whole lot to make a Thai Chicken Curry and it was delicious, very authentic tasting.
3613
« on: October 15, 2009, 04:01:25 pm »
Pretty much followed the recipe, but used Coleslaw Dressing, plus a tsp of French Mustard. Then I added another 200g cabbage and another tbsp of dressing. It needed this extra cabbage IMO.
I used a red apple and left the skin on for colour. Also added some leftover crushed pineapple, probably about two tbsp all up.
Delicious. Easy as anything and clean up a breeze!! I'm impressed.
3614
« on: October 14, 2009, 10:10:28 am »
Yep, that's what I did. They are scrumptious! I would still use less sugar. I used 80g and will reduce to 70g next time. They're a delicious almond shortbread. Here they are along with the Rock Cakes from the EDC Book: 
3615
« on: October 14, 2009, 09:01:41 am »
I'm planning on trying these today but am using unblanched almonds, so hopefully they'll still be OK!
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