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Messages - Wonder
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4726
« on: February 28, 2010, 08:34:30 am »
My son doesn't like any fruit but will eat almost any type of roll up. The recipe is in the lunch box book but I add honey instead of sugar and just use whatever fruits we have that needs using. He knows they are fruit but for some reason he's still happy to eat them.
4727
« on: February 23, 2010, 02:22:27 pm »
Hi Julie,
That chicken looks great, I know you mentioned on Taste it's from a blog, could you please let me know which one?
4728
« on: February 20, 2010, 06:03:03 am »
Is it possible for someone to post this recipe? I've been trying to get the Indian book but haven't managed to yet and butter chicken is one of our favourite recipes
4729
« on: February 19, 2010, 01:04:24 am »
Meagan, can you provide a bit more detail on how you mde the pizza? I've tried making sweet pizzas before and the topping's seem to burn before the base is cooked. Do you partially cook the base first? Do you just use a normal pizza base recipe/
4730
« on: February 18, 2010, 02:18:26 am »
My DD was extremely sick with Salmonella 2 years ago and was hospitalised for 2 weeks. She was infected during a kids cooking class which was held as part of the Melbourne Food and Wine festival. The classes were held by a husband and wife team of well known chefs and they cooked chicken, salad and chocolate mousse, they had followed strict hygiene standards so it was quite a surprise to find the problem had come from this source. The culprit was originally thought to be the raw chicken but after much investigation it was found to be the free range eggs used in the chocolate mousse which had been purchased at the farmers market held at the venue of the cooking classes earlier that day, and more specifically they found the bacteria was actually present on the shells not the interior of the eggs. When dealing with the government department responsible for the investigation they said that while this was a known issue world wide and is of particular concern with free range eggs and had resulted in a virtual holt to the free range egg industry in the UK, it is not well understood by the general public. My DD had a severe reaction as she had cracked all the eggs for the chocolate mousse, but over half the participants were affected in some way.
My DD is still very wary of eating eggs that haven't been cooked fully so this might be a way to get over that fear.
4731
« on: February 05, 2010, 05:07:54 am »
I tried this bread last night using all white spelt flour and added the 7 tbs of seeds, I added an extra few MC's of flour but the dough was still very sticky and the bread turned out very heavy. I tried one piece for toast this morning and will use the remainder of the loaf for breadcrumbs - does anyone know if it would be the result of using all spelt flour?
Nadine
4732
« on: January 20, 2010, 08:24:50 pm »
Julie, I've made this bread a couple times now with great success but yesterday's had quite a dense texture and isn't toasting very well. Could the change in texture be a result of too much water? I remembering thinking the dough seemed wetter than previous times.
4733
« on: January 18, 2010, 11:52:51 am »
I made a chocolate version of this tonight and DH and I thought it was very sweet but lovely. As soon as the kids realised it was bread it went in the bin.  Thanks for the recipe Judy
4734
« on: January 18, 2010, 05:17:46 am »
Judy, do you think I could half this recipe halving all the ingredients, three large eggs and reduce the cooking time by 10 mins?
4735
« on: January 18, 2010, 01:08:42 am »
Thanks isi, we will give them a try.
4736
« on: January 17, 2010, 10:42:36 pm »
Hi Isi, I would love the recipe. My DD was given one of these for her birthday and we haven't yet found a recipe we like Nadine
4737
« on: January 13, 2010, 10:17:50 pm »
I've mae these a few times and they tasted great but I must be doing something wrong as they kept going crunchy which meant they couldn't be rolled. I was putting them straight in a zip lock bag to keep in the moisture but that didn't seem to work. Any ides - could it be I'm overcooking them? The kids also complained there was too much flour on them.
4738
« on: January 12, 2010, 11:53:52 pm »
Judy, this sounds like a great easy recipe, do you think I could replace treacle with golden syrup?
Thanks, Nadine
4739
« on: January 11, 2010, 01:26:11 am »
Thanks Julie,
I made this loaf this morning before the house heated up, and have just had a couple of slices with freshly made butter and it is lovely, DH has also already toasted three slices so I can't see me needing freeze any of it. I substituted the plain flour for spelt, used approx 450g water, 100g mixed fruit, 80g currents and 120g sultanas, the texture seems great although I will be interested to see how it goes once it's cooled (if it gets that far).
Thanks for the great recipe, I'm sure it will become a family favourite and makes me think I should get out all my old SNK recipes and start converting them.
4740
« on: December 17, 2009, 12:29:37 am »
I made this salad exactly as per the recipe (except only 1/2 the eggs) on Sunday to have cold on Monday and it was lovely and everyone enjoyed it. It's a large salad but I'm finding the leftovers nice for lunch but if you are serving less than 8 i would half the recipe.
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