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Messages - JulieO
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4576
« on: February 11, 2010, 09:33:52 pm »
Yummo cookie1, that sounds divine! What a great idea!
Today I made some delicious spelt and wheat bread:
Also, made some chickpea pattie mix to cook tomorrow and a Light Fruit Cake which must be someone's TMX recipe from this forum as it's set out for the TMX. It's yummy!
Looks great MJ. Could you post the recipe please. Have recently bought some spelt flour so would like to give it a try. 
4577
« on: February 09, 2010, 07:37:45 am »
I made the butter chicken from the Indian book today. Have to agree, very nice. Next time I will deseed one of the chillies, even though it wasn't overly hot, I'd like to try it with one seeded and one not. The only alterations I made was to add only 1/2 tsp of sea salt and after adding the cream and tomato paste I combined for about 30 seconds before adding the chicken to distribute through. Lots of sauce just as we like, but next time will definitely add more chicken. Could quite easily double the amount. 
4578
« on: February 02, 2010, 01:04:48 pm »
Looks great Thermomixer. I think the smaller moulds would def be the way to go, mine was much too big.
4580
« on: February 02, 2010, 02:04:09 am »
Yes I too would love a couple of good lights, maybe one day. 
4581
« on: February 02, 2010, 02:02:49 am »
I really think my choice of mould (bundt tin) was the wrong thing, made it too heavy sitting on itself if that makes sense. Maybe a ring tin would have been better. I was so sure it would have held as it seemed quite firm in the tin, just flopped everywhere when upended. Nice though.
4582
« on: February 02, 2010, 01:53:38 am »
Good luck Judy, I hope you get it sorted soon.
4583
« on: February 02, 2010, 01:48:02 am »
Thankyou Isi and everyone that helped to put me on the right path. 
4584
« on: February 01, 2010, 11:27:56 pm »
If I don't use lights then the result is too dark. My family are so used to the whole camera/lights/action thing they don't batter an eyelid any more. 
4585
« on: February 01, 2010, 11:23:51 pm »
Thankyou Chookie, this is the link to the recipe in case you are interested. Was a bit different in that it didn't have a pastry base. I made a couple of changes. I used a bbq chicken and pulled the meat off in bite sized pieces. Instead of topping the baking dish with the pastry, I just used 1 sheet of puff pastry and baked it on it's own, then cut into triangles and put a piece on top of the filling on each plate. I also added cubed butternut pumpkin to the vegetables. Next time I won't bother with the leeks, will use 2 spanish onions instead of the 1 this time, and will probably add some thick chunks of zucchini to roast as well. The wine sauce was nice without being strong flavoured, I added a small handful of shredded tasty cheese to the sauce at the end. http://www.taste.com.au/recipes/10291/roasted+vegetable+chicken+pie
4586
« on: February 01, 2010, 09:19:27 pm »
Thankyou Isi, for another lovely sounding bread recipe. I can't wait to try it. Just a question, what do you mean by "make a thread with 3 or 4 laps", also I'm presuming the dough gets split into 2 rolls? Thanks Isi.
4587
« on: February 01, 2010, 03:29:05 pm »
What a pain Judy. I hope they don't have to cause too much damage to get to it. I have a tendency to overfill my drawer for big things too. I've been warned!
4588
« on: February 01, 2010, 03:25:25 pm »
Thankyou Katya. I keep my camera in my bedroom, but I have to get lights out and set them up in the kitchen over the table just before dinner is ready which is a pain. My son is moving out this week so I will have a spare room soon and plan on setting them up in there. Will be much easier. Warning! Once you start taking them, it becomes addictive.
4589
« on: February 01, 2010, 12:46:28 pm »
I made a nice roast veg & chicken pie. I used the TM to make the wine sauce. Also made Isi's rice pud.
4590
« on: February 01, 2010, 09:33:47 am »
*sigh. I've got to say first off this tastes great. Mine didn't keep it's shape either, but my choice of mould was probably the wrong thing. I loved the hint of lemon in it. I used the zest of one lemon and it was perfect. I think if i'd had small moulds I would have had more success but regardless it tastes great. I would like to do as Judy suggests, putting into nice glasses and allowing to set, then just before serving, pour over a little of the caramel sauce with maybe just a tiny swirl of whipped fresh cream. Thanks Isi, for another great little dessert.
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