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Messages - SuzieG
16
« on: May 02, 2014, 10:01:03 pm »
Just when I think I can't possibly need another cookbook.... 
17
« on: April 06, 2014, 11:12:47 pm »
I made this for breakfast this morning, reduced quantity by half (1 serve) and omitted flaxseed as I didn't have any.
Serve is not big, but is enough because it is quite sweet, I used vanilla paste so I think I would halve that again.
Will see if it keeps me full.
Linked JD
18
« on: February 11, 2014, 10:17:03 am »
I made this tonight, great flavors. The meatballs were very yummy. My sauce was quite thick and gluggy, but I did varoma for 20mins at end (instead of 18) because I was worried the meatballs wouldn't cook, even though I made them quite small.
I would def go 18 next time, and even leave pasta until 12-3 mins left of cooking time, they were very soft.
It makes ALOT, will be two nights worth of dinner for us.
Great recipe, thank you
19
« on: February 07, 2014, 11:43:05 am »
I use springpad app for iPad.
Otherwise I print out and keep in a display folder.
I handwrite recipes out if need be.
20
« on: January 27, 2014, 12:33:02 am »
My DD and I made these this morning.
We were lucky enough to go to a patisserie class in Paris recently where we made petit choux by traditional method so I was excited to give it a go in the Thermie.
Recipe was great. I accidentally beat the three eggs together, but tried to add a third at a time.
I also stick bowl in fridge for a few minutes to cool mixture before adding eggs.
My end result was quite firm and I had trouble piping it - piping bag busted! (although I'm not an expert piper by any means and it could have been operator or plastic bag fault)
I also made by puffs a little too small.
Cheated and filled with remade whipped cream in the cans (from ww) and topped with melted chocolate.
Tasted pretty good, they are all gone!!
Will def make again, thank you.
21
« on: August 11, 2013, 10:12:43 am »
A beautiful tasty dish. Made pretty much as written - very nice.
22
« on: August 08, 2013, 09:49:44 am »
Awesome list. DH is away often so it's just me and the two little people, these quantities and recipes will be great!
23
« on: August 08, 2013, 09:42:01 am »
Darn I didn't read through all the comments thoroughly, used the original method.
Will try the other way next time.
Had leftovers for lunch and every person in the lunch room hit me up for the recipe.
24
« on: August 07, 2013, 12:51:36 pm »
Yum yum made this tonight, substituted sweet chilli sauce for the chilli because I didn't have any. Just a couple small glues because I was feeding my little people.
I halved the recipe, still made heaps.
Also sautéed some diced bacon in a fry pan and added to the pasta
Yum yum yum have left overs for lunch tomorrow
25
« on: June 23, 2013, 10:42:37 am »
I made this tonight and only tweak was reducing water to 2.5 cups.
It is a beautiful recipe and everyone in the family including DD's who are 6 and 9 had seconds.
Lovely will definitely make again.
26
« on: May 31, 2013, 01:04:14 pm »
Looks great! Have sent my email to order a copy!
27
« on: May 31, 2013, 12:51:51 pm »
I've got one Suzanne's Cooking Adventures.
And I follow heaps of others inc Tenina and Quirky Jo's
Love finding inspiration from others.
28
« on: May 23, 2013, 12:18:59 pm »
Uni I didn't like the taste on its own either.
I freeze mine in ice cube trays and use as an enhancer also, mostly in my spag bog.
29
« on: May 08, 2013, 10:00:47 am »
I made these tonight.
Substituted craisins for cherries, used raisins instead of currants and isn't bother roasting the almonds.
Easy to make and taste is delicious. They are very rich I don't think you'd eat more than one or two at a time.
Finally found a good use for my crio as I didn't really like it as a drink.
30
« on: April 14, 2013, 09:22:36 pm »
The Storyteller? That one is high on my list. It has some good reviews
I'm about 40% through, quite enjoying it so far, but I quite like Jodi Picoult books.
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