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Messages - stef
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31
« on: February 09, 2013, 07:43:58 pm »
Mine has been open for over a year now, because i have about 30 different sauces homemade, i do not use them every day.. The sweet chili tastes just as great as day one
32
« on: February 02, 2013, 09:50:20 pm »
Smokey is gorgeous and looks very comfy there next to the fire - lucky boy to be given the chance at a better life which is what all animals deserve.
Luka always looks so serious Stef - have you got a photo of him when he is excited about something eg going for a walk or doing another of his favourite things?
Luka mist of the time looks serious.. Whe.pn he has a big smile on his face he is too excited to pose for the picture, but i can assure you he is one happy dog.. Here is one where he has a big smile on his face
33
« on: February 02, 2013, 08:18:43 pm »
Welcome smokey! You will have the best of homes for sure!
34
« on: February 02, 2013, 07:44:52 pm »
Love this idea 😊. Thx for posting stef!
Let us know if you tried this frozzie
35
« on: February 02, 2013, 07:28:11 pm »
Well the kitchen matches in beautifully with luka. 
It does, doesnt it?
36
« on: February 02, 2013, 07:25:12 pm »
He always looks serious! Lol. We built the kitchen color scheme around his coat and nose lol.. Black and cream. So he knows he has a huge respinsability.. Guarding the food he wants to steal.. In fct our first golden retriever was named HERMES, god of thieves and messenger from the gods
37
« on: February 02, 2013, 06:03:37 pm »
Luka, food inspector! 
38
« on: February 02, 2013, 08:54:17 am »
No, we use bakers flour for bread making not cookies & cakes Stef.
aah ok, just a lost in translation thing by my side.. we have 'plain flower' to make bread and 'pastry' flower, for cakes and cookies, I thought your bakers flower would be the second one just call me stupid LOL
39
« on: February 02, 2013, 08:47:12 am »
We had them for tea with a slice of warm meat loaf and salad Stef, toasted the inside of the roll first. They were fine but I think a bit heavier than they should be so maybe I would use bakers flour next time and let rise a little longer. It wasn't awfully warm here today which didn't help matters either.
could be, though, if i am not mistaken, bakers floweris flower where part of the gluten are removed, to make cake and cookies. I always was tought that for bread (yeast) recipes it is exaclty the gluten that help the rise. But who knows, it may work with the other flower. Keep us posted. It would be stupid not to try to better the recipe.
40
« on: February 02, 2013, 08:29:46 am »
Made these today, they seem quite heavy and are a bit dense - is that how they are supposed to be? I used plain flour as per the recipe and not baking flour which I normally use for all my bread baking, what type of flour are the rest of you using? I haven't eaten one yet, will have them for tea tonight and see how they toast up.
It is hard to see, judy on the picture Judy... On first sight i would say they look ok to me. It did happen to me they where a bit more dense. That was caused either because the yeast was slightly damaged bythe warm liquid, or they needed a few minutes more to raise. i did not let them rest in the usual place when that happened!
41
« on: February 01, 2013, 10:23:09 pm »
Just click on where I have underlined the words 'Andie's blog' Stef.
I am soooo stupid lol
42
« on: February 01, 2013, 10:20:36 pm »
Stef, you might be interested in having a look at Andie's blog - she is a great collector of kitchen tools etc. Her vintage collection is very interesting.
Tnx for the tip judy.. Where can i find this blog?
43
« on: February 01, 2013, 01:08:49 pm »
44
« on: February 01, 2013, 10:19:39 am »
very nice , Amy, you must be the happiest person in the world now
45
« on: January 31, 2013, 11:45:02 am »
Thanx for all the nice feedback, you all! I love the pictorial instructions. I think I may need a bucket of yoghurt with these . They sound really tasty
Cookie, we tried them later on and yes they were spicy but not searing hot.. Very good heat, but not burning straight through your body.. In fact i may try to put a bit more chili in lol.. I also recommend freezing them before deepfrying, to avoid them bursting.. The dough is really thin and the slightest air bubble could make them burst if not froozen. I also will try a dough that is based on regular flower, but at least, if i am not mistaken these are glutenfree. I plan to make a dough that has the right consistency for rolling through a pasta maker, to make it as thin as possible.. Will keep you posted on that!
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