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Messages - Berry
16
« on: August 12, 2011, 10:31:19 am »
I used a pot-set Greek-style yoghurt in mine, the texture was pretty similar to sour cream. I'd go for it! 
17
« on: August 12, 2011, 01:50:27 am »
That about sums it up - thanks Maddy! 
18
« on: August 11, 2011, 08:25:49 am »
I thought I should bump this recipe for anyone who hasn't tried it, because everybody should! It is just fantastic.
I've just made it for the second time .... first time was yesterday ..... should I admit there's only 2 of us? Probably not!
Does anybody have a bigfatbelly smiley?
19
« on: February 26, 2011, 12:35:18 am »
I made these the other night and baked them in a moderate oven for 20 minutes (though mine were only tablespoon-sized balls). I then quickly shallow-fried them in a frypan for a bit of colour. Delicious!
20
« on: February 11, 2011, 01:47:34 am »
Thanks Sonan - can't wait to try it!
21
« on: February 08, 2011, 08:23:48 am »
Sonan, I was going to ask about your taco seasoning too! Something in the commercial stuff doesn't agree with my husband, but I haven't really looked into it. If I can make a version myself, I'll be thrilled!
23
« on: January 06, 2011, 07:40:30 am »
I've made 3 batches of these in the last 5 days  Thanks Bron for the recipe, ILB for the tweaks and Maddy for drawing my attention to it
24
« on: December 23, 2010, 11:31:00 pm »
Last night we had (or should I say, devoured) red curry chicken risotto. Thanks Maddy for a fantastic recipe - we loved it!
25
« on: December 19, 2010, 06:40:13 am »
Maddy, would you mind terribly much letting us know what was in the red curry chicken risotto? It looks to be right up my alley! 
26
« on: October 31, 2010, 04:50:49 am »
Hi Tammy, I found some lovely Fowlers Vacola sauce bottles on ebay (brand new) that I absolutely love. I've just checked, and if you search 'Fowlers Vacola sauce' on ebay there's some there now from the same seller I used (only 1 match comes up). They're not exactly cheap, but can be reused over and over so they've been a good investment for me. Hope this might be what you're looking for
27
« on: September 07, 2010, 12:09:35 pm »
Thankyou thankyou thankyou! I hadn't had much success with any kind of bread... some efforts were ok .... but these were perfect! Now that I've had success with the rolls, I think I deserve to treat myself to a proper bread tin. Can anyone tell me what's the best size tin for a quantity of dough like this?
28
« on: August 18, 2010, 05:33:53 am »
I love the EDC pizza dough and it does go nice and bubbly when cooked in a woodfired pizza oven, so maybe it's something to do with the higher temperature rather than the dough itself  Love the photos Maddy, my stomach's growling and I may be drooling just a little bit!
29
« on: July 12, 2010, 12:01:17 pm »
Yum Chelsea, thanks for the variation! We loved these as well as the cordon bleu version. Both will definitely be regulars for us.
30
« on: June 16, 2010, 06:07:40 am »
Thanks tonydav for such a detailed run-down. This recipe appealed to me as I rarely have time in the mornings (or night!) to do the whole kneading/rising/cleaning up thing, so last week was my first bread-making attempt. My first problem was the size of the container (I think it was about 4L, the biggest I had), so when it rose it lifted the lid a little but then just stuck to it. When I lifted the lid it all deflated (though still clinging to the lid!), so I just whacked it in the fridge. The next morning I forgot about the 40 minute resting time and was running late for work, so chucked it in a warm oven to warm it up a little (probably about 20 mins) and then crossed my fingers and hoped for the best. It certainly looked the part (although a little small), and while edible it was very very dense. There were so many stages that it could (and probably did!) go wrong I haven't had the nerve to try it again. I also used plain flour as the stuff I had was unbleached. Looking forward now to giving it another go. Thanks again!
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