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Messages - baf65
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361
« on: November 25, 2008, 09:06:23 am »
what cooking class are you off to Alina! You are a cooking class junkie!
Im making Swedish Meatballs ala Nico Moretti recipe - Im trying to see how they compare to IKEA meatballs.....I didnt have any dill so had to replace with oregano and tyme so expecting them to be more Italian than Swedish!!!
But I will still make the sauce that goes with them not a tomato sauce
362
« on: November 24, 2008, 10:08:37 am »
hmmmm well make sure Im the next to know where you got one from!!!!
i bought a large loaf tin but its more like a cake loaf tin...and it just doesnt cut it...need on with higher sides i think
363
« on: November 24, 2008, 08:35:54 am »
Im just not happy with the bread!!!
I like a nice big piece of toast and normal looking sanwhiches but Ive not been able to get a loaf out that looks like a 'normal' loaf
They are either like vienna loaves if I dont put in a loaf tin, or like a banana cake shape loaf if i do put in a loaf tin
Anyone willing to share their bread tips and pictures!! I guess Ive been used to a breadmaker shaped type of loaf
364
« on: November 24, 2008, 01:15:13 am »
I also made the same dessert but poured Frangelico over the marscapone.....as well as mixing some in the marscapone...I also layered the nuts/choc mix with the marscapone instead of putting all the mix on the top...and i used mixed frozen berries as the fruit and also poured cointreau over the fruit
the kids didnt have any!!!!
365
« on: November 21, 2008, 02:27:49 pm »
we had pizza, i made the dough...then using a lone tomato from the fridge and some frozen basil and a limp spring onion i made a pizza sauce
366
« on: November 21, 2008, 08:37:28 am »
I make the shortbread out of the Everyday cooking book, similar recipe as above but replace 50g of the flour with rice flour....seems to give a better texture
but i like the idea of adding lemon to it
just one thing i havent got right the last few times...ive ground my raw sugar into caster sugar then added the other ingred...but am finding that the biscuits seem to brown really quickly even if my oven is only on 160, do you think it might have anyhting to do with the sugar being too close to icing sugar and therefore caramelising too quickly?
367
« on: November 20, 2008, 01:12:48 pm »
freeze it in icecube trays ...then make the Quick fruity icecream out of the recipe book, just use frozen berries or something....as if you were making sorbet but it will of course be more like a frozen yoghurt icecream
368
« on: November 20, 2008, 06:22:32 am »
im sure I can if I can remember now that its out in the public domain
Salted caramel ice cream
Naan Bread with a curry (cant remember what it was tho!)
Lemon Chess cake
Strawberry tarts
Cup cakes with frosting
Pasta with a sort of pesto chilli coating, cant remember exactly! looked nice and simple
thats about all i can remember!! Looked great tho, worth the $$$, and some handy tips and measurement guides on the back page
369
« on: November 19, 2008, 02:55:30 pm »
Ive seen it!! They had it at the Back to BAsics class tonight....ohhhh yum Tenina you have done a good job....there is some good looking stuff in there!!
370
« on: November 18, 2008, 01:27:17 pm »
there is a new brush about to come out...its great, it looks like a toilet brush, it gets right under the blade, its got lots of bristles
im not sure how you can get hold of them but i'll be sure to let you know!!!
371
« on: November 18, 2008, 05:52:18 am »
372
« on: November 15, 2008, 08:06:07 am »
this is why i think this forum is great....i have been advised at the last minute i need to take nibbiles to a quiz night...what did i have....a beetroot!!
now ive got home made crackers, thanks to teninas page and a beetroot dip thanks to this page!!! everyone is going to be so impressed...i hope!!
maybe i can get a sales pitch in at the quiz night!
373
« on: November 14, 2008, 12:59:47 pm »
Lets hope that people keep on buying them now that I have started selling them!!! 
374
« on: November 10, 2008, 12:39:26 pm »
When I was doing my practical demo training yesterday I got told about a hot tip!!
If you are making mayonnaise and have forgotten to take your eggs out of the fridge, dont despair.....when you are first mixing the egg and mustard put the temperature on 37, this will bring everything in the TM bowl to room temperature. MIx for about 2mins (not 30secs as advised in the book)
Turn off the temperature and Then add your oil as per normal
Dont put your lemon juice or vinegar in until the last
It worked perfectly and I have had a few disasters with mayo!!!!
375
« on: November 06, 2008, 09:12:32 am »
i was told at my thermomix training that you should put the yoghurt into a thermos or yoghurt maker once made as this will keep it warm for the length of time that is needed to make it thick
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