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Messages - Wonder
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4681
« on: July 20, 2011, 01:01:00 am »
Bedlam, did they use the recipe exactly as in the book for steaming or make some changes? How long did they steam them for? I normally cook these in dariole moulds then when cool transfer to plastic moulds with lids for freezing with some sauce in each mould. Then we have individual serves ready for eating whenever we would like them. it would save some time if I was able to cook in the plastic moulds.
4682
« on: July 16, 2011, 11:48:05 pm »
Thanks for the information Judy. I haven't had a chance to get back to the teacher and with less fruit around in winter haven't been making as many roll ups.
4683
« on: July 14, 2011, 08:22:01 am »
Hi dede, which recipe are you using? The ice cream looks great.
4684
« on: July 11, 2011, 10:16:31 pm »
Welcome Glenn. I'm in Melbourne and my consultatnt is a guy, so there must be a few around.
4685
« on: July 08, 2011, 06:27:24 am »
Meagan, re drying with a tea towel on reverse, does that void the warranty? At both my initial and delivery demonstration my consultant showed this as the standard way of drying the TMX. I personally haven't bothered but am curious to know if the consultant is giving out incorrect advice.
4686
« on: July 07, 2011, 12:31:33 am »
Welcome Jacanne. I'm also from Melbourne, there must be quite a few on here now.
4687
« on: July 07, 2011, 12:30:17 am »
I was in Willimans Sonoma last week and mentioned still not being able to purchase their products on line to be sent to Australia, and they said it would definately be coming by the end of August. They weren't able to let me know the estimated shipping costs though so they could be quite high and they also weren't able to tell me if there would be any restrictions. Fantastic shop and I could have filled my suitcase with goodies - seeing Kitchen Aid mixers for $299 also almost made me cry!
4688
« on: June 04, 2011, 10:47:23 pm »
Thanks Megan. We had some for lunch yesterday and they tasted lovely except for the pastry. I've still got half in the fridge so might see if I have some time to roll it out and try cooking small pieces to test before throwing the rest away. It did taste a bit floury (not nice at all) so maybe that is the problem but I didn't think i had added a lot of flour when rolling, and had it resting in the fridge for a while before cutting the shapes. My mince was from Woolworth's so I guess they add a lot of water during their processing. I'll try the bought pastry and no water next time.
4689
« on: June 03, 2011, 11:49:38 am »
Tried these tonight including the pastry and a total disaster! The pastry was more like short crust and the liquid from the mixture caused the bottom to collapse before I could get them onto the oven rack. I just hope they taste ok. I thought I followed the instructions exactly but I guess not 
4690
« on: June 02, 2011, 04:45:20 am »
I was thinking of using this recipe for caramel apples. Does anyone know if it will set hard enough to then dip the caramel coated apple in melted chocolate?
4691
« on: June 02, 2011, 12:33:06 am »
fundj, that looks great. Did you mix the feta, tapenade and tomatoes in once the mixture was in the tin or through the dough before placing in tin?
4692
« on: June 01, 2011, 04:47:02 am »
I looked up longlife cream and it is meant to be able to be used in place of fresh including whippin so will give this recipe a try.
4693
« on: June 01, 2011, 04:41:47 am »
I roughly use the EDC method of tap water (cold - warm) at varoma temp for 14 -1 6 mins. I'm never overly fussy with exact quantities for the rice but do use approx 1ltr of tap water and make sure I rinse the rice well before adding to the TMX.
4694
« on: June 01, 2011, 04:37:34 am »
Would longlife cream work in these? I never seem to have fresh cream when I need it and would love some warm scones - then again can you whip longlife cream?
4695
« on: May 31, 2011, 04:27:10 am »
Thanks Judy
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