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Messages - thermie crew
16
« on: March 01, 2012, 09:13:36 am »
I just got my ticket for the 1pm adelaide class too. Can't wait 
17
« on: January 31, 2012, 02:48:42 am »
I've been making a washing machine powder in my front loader for almost a year. The recipe was from a book called 'Saving Mum' by Amy Pleydon & Tiana Johannis. Turns out it's the same recipe as the TM one! The book says to use one tablespoon per load which I have been with good results and no machine dramas.
18
« on: January 07, 2012, 03:20:14 am »
My excalibur dehydrator is on the way. A great xmas present, can't wait to start experimenting
19
« on: January 05, 2012, 01:09:00 am »
I buy them rock hard one week, to use the following week. That way I have a constant supply and they aren't bruised and yukky (if I buy them ripe they are normally awful inside). I put them in the fruit bowl and check every day, once starting to soften I put them in the fridge (I buy several so tend to stagger when I put them in the fridge so that they aren't all ripe at the same time). I've heard that putting them in a brown paper bag helps them to ripen faster.
20
« on: December 08, 2011, 08:15:12 am »
Just had my daughter's 4th birthday party and being 36 weeks pregnant with number 3, it was scaled down somewhat food wise from other years. My tip would be to have a bigger quantity of a smaller selection of foods (easier to make bulk amounts than lots of different bits and pieces).
We didn't do heaps in thermie for a change-fairy bread (with bought bread-shock horror!!), a big fruit platter, and lots of sausage rolls (homemade filling in thermie but with bought butter puff pastry). For an afternoon tea it was sufficient and we still had lots of leftovers somehow. Also did the cake-love the EDC chocolate cake (a x4 batch to make the train) and some great thermie choc icing from a recipe off someone's blog-been meaning to upload it, it is insanely good!).
Honey crackles are a good one. The recipe off here is great, so easy and you can do it a day or two ahead of time. Choose other things like it that you can prepare before the day as that sounds like when you'll have more time...and don't feel like it needs to be a feast. Much better to relax and enjoy the birthday celebrations yourself too.
21
« on: December 08, 2011, 04:18:49 am »
Just made these with the kids and they pass the test  . Used the 280g rapadura as suggested previously and nuttalex (so my dairy free mum can have some tomorrow). Will use butter next time though to be completely additive free. Love the crunchiness and maximum quantity made with minimal effort. I don't buy 'choc ripples' but am a fan, these will become a regular biscuit at our house from now onwards.
22
« on: November 08, 2011, 12:11:19 pm »
I can't go past the EDC ice cream recipe as is. Always so delicious and I don't whip it up anymore than the recipe states-texture great. I use raw sugar if making vanilla with vanilla bean (found rapadura flavour too dominant) but use rapadura when making the chocolate version with cocoa and it's fantastic.
23
« on: November 04, 2011, 07:56:55 am »
Thanks. The plan has always been to only have raw sugar but when a recipe specifies white sugar I'm reluctant to ignore it. As long as I know it works, I'll ditch the white sugar completely!
24
« on: November 04, 2011, 02:20:46 am »
These have become a family favourite. Everyone that tastes them agrees that they are fantastic  Anyone tried using raw sugar instead of white? Or even better, rapadura? Did they work?
25
« on: November 02, 2011, 07:13:09 am »
Hooray, glad someone enjoyed them!! Haven't made them for ages. Thanks for reminding ME!
26
« on: October 27, 2011, 02:36:11 am »
Adelaide chef class I mentioned earlier:
Specialist Cooking Class
with Andrew Fielke
Wednesday 16th November
6:45pm for a 7:00pm start
Venue:
Campbelltown
Function Centre
172 Montacute Rd
Rostrevor
Come and see Andrew, an internationally acclaimed guest and consulting chef, demonstrate:
• Orange, Mango and Lemon Myrtle Sorbet
• Barley and Beetroot Risotto
• Prawn Bisque
• Delicious Salad Dressing
• Lemon Chive Beurre Blanc Sauce
served with Steamed Fish
• Chocolate Lollypops
• Lemon Curd with Native Spices
Book now - one class only!
Tickets $45.00
Bookings and pre-payment essential.
Call 1800 004 838 (my consultant said to ring TODAY if you want to go!!)
27
« on: October 22, 2011, 11:15:25 pm »
My rep emailed me about one coming up with a local chef one evening in the next few days. Couldn't make it though so I'm afraid I deleted the email. It was all seafood from the sounds of it (not my cup of tea) but would be good for many others. Maybe locals can ask their reps to try and get more details. Cost was approx $45.
28
« on: October 11, 2011, 10:04:19 am »
Sorry, got confused by your photo. Is that your youngest some time ago or a friend's bubs? Now I'll go back to panicking about life with 3 again then  No, am excited, just know that life will be a balancing act for sometime to come
29
« on: October 11, 2011, 09:50:21 am »
I wouldn't go that far Nazar! It's a pleasure looking out the window but doing the dishes is still one of my least favourite jobs! Would rather be sitting and relaxing under the pergola, enjoying the even better wetland view from the back of our house! Nice to see you still get a good amount of computer time with bubs #3 around . My third is due in Dec, am anticipating losing all time to myself again! Hope to be proven wrong
30
« on: October 11, 2011, 12:49:53 am »
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