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Messages - mkr
1
« on: April 11, 2012, 07:04:36 am »
Hi grapesy83  Cecilia is correct - the only person who will be able to answer that question is your Group Leader. Good luck with your decision making!
2
« on: April 10, 2012, 04:31:35 am »
I wouldn't use gumption, it's very abrasive. Turmeric stains will fade over time, just keep wiping with a damp cloth and it will come off eventually. I made curry powder last week, and my MC and lid were vibrant yellow for a few days, but it's almost completely faded now.
3
« on: April 08, 2012, 04:57:18 am »
If you do suspect gluten intolerance then I would highly recommend seeing your GP to rule out Coeliac disease before removing gluten containing foods from her diet.
4
« on: April 02, 2012, 11:02:00 pm »
Coming directly from Vorwerk? I doubt it. I really hope people can get their money back as it's sounding more and more like a scam.
5
« on: April 02, 2012, 07:24:33 am »
It's really important to use dried herbs and spices for infused oils. As you found Merlin, too much water content can cause the oil to spoil.
6
« on: March 31, 2012, 10:44:37 pm »
7
« on: March 31, 2012, 11:33:23 am »
I suspect Yoz means financier. Either way they look delicious!
8
« on: March 11, 2012, 10:32:29 pm »
I prefer almond milk (especially with a little vanilla - yum!) to the grain based milks. I avoid eating unfermented soy so don't make soy milk.
9
« on: March 04, 2012, 09:54:54 pm »
yes, I personally asked if I could post his recipes on both my Blog and the Forum. I said i would direct people to his site for more recipes. he said that if people signed up to his site, which I have done, they would be posted recipes as they became available. This is a new venture for him and he is keen for people to know about it. He said I could link directly to his site, but I have had trouble doing this. I am very new to linking so think I am doing something wrong. I also asked if I might take photos and post these. After recent difficulties, I was most particular in requesting permission and in how i have posted the recipes.
Wonderful! Sorry if I had missed where you had posted that. Andrew is a generous person and very passionate about promoting native foods. I attended one of his classes in Adelaide and found it very inspiring.
10
« on: March 04, 2012, 08:07:16 am »
achookwoman do you have Andrew's permission to post his recipes on the forums?
11
« on: March 04, 2012, 01:19:30 am »
Flavoured oils are so easy. Simply throw some dried chillis (or whatever dried herbs or spices take your fancy) in a bottle of olive oil and store in a cool, dark place until flavoured to your liking.
12
« on: February 22, 2012, 07:47:31 am »
This is what David Whitehouse suggests in the link Fundj posted: On adapted recipes, I would suggest giving a link to the original recipe first, and then simply writing about the changes you made and how you adapted it to what was in your pantry. That way, a reader is sent to the "source" and your blog is about your baking, and once again written "around" a recipe rather than posting it. Sounds entirely reasonable to me.
13
« on: February 22, 2012, 02:13:50 am »
Are you letting it rest? Yeast doughs like to be left to rest after every stage. It relaxes the gluten (I think). It is then easier to roll. After I've divided my dough up ready to roll out I leave it to sit (covered) for 15-20 minutes.
Hope this helps.
Cookie is spot on. Leave the dough to rest and relax and it will be a lot easier to work with. I actually prefer pizza dough that has been 'aged' in the fridge for a good 12-24 hours. Tastes better too.
14
« on: February 20, 2012, 08:22:55 am »
A little spicy pancetta added along with the onion adds extra flavour (assuming you're not vegetarian!).
15
« on: February 16, 2012, 09:06:43 am »
Congratulations on your decision MEP. Moroccan Chicken Curry is a great dish which also utilises the Varoma and steaming basket for layered cooking. The spiced rice is just delish!
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