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Messages - EmeraldSue
Pages: 1 ... 159 160 [161] 162 163
2401
« on: January 22, 2012, 11:54:12 am »
Thanks for fixing the link for me ( again). I'm still trying to work it out when I'm on my iPad......
2402
« on: January 22, 2012, 11:50:57 am »
Thanks for the iPad tips. I just tried to do a link this way, but I can't get it to work. The address copied, but the link didn't work. I think I'll checkout You Tube as you suggest. Better luck next time!
2403
« on: January 22, 2012, 11:45:45 am »
I use a 23cm(9") tin for a six egg white pav. I have a larger springform tin when I make a 9 egg pav, but it,s in the very back of my corner cupboard, so I cant easily measure it. From memory, it is a 26 cm tin, but I could be wrong.
Sorry that the link to chocolate pav recipe in the desserts thread isn't working. GertBySea gave me some tips on inserting links on my iPad, but I can't seem to get it to work. Sigh!
2404
« on: January 22, 2012, 11:21:56 am »
I always make my pavlovas in a springform tin. I spray the sides with a non stick spray, but I always line the tine with some baking paper. I tear off a length of paper a little bigger than my pan. I then place it over the base and then clip the ring onto the base, over the paper. I don't cut the paper to fit the pan, I leave it square and the edges hang out. When the pavlova is cooked and cooled, I unclip the side, invert the pavlova onto a plate, and then peel off the paper. I hope that explanation makes sense! If you look closely at my photos for my chocolate pavlova, you can see how I lined the tin. I have linked it here. I fixed the link for you ES
2405
« on: January 19, 2012, 12:02:21 pm »
My mum goes above and beyond in freezing meals. I opened her freezer the other day and it was stacked with dinner plates each containing a separate meal. When I asked her about it , she said that she just takes a plate out of the freezer, zaps it in the microwave and dinner is ready! 
2406
« on: January 19, 2012, 11:42:21 am »
I can help with the gluten free part, but I'm unsure of the diabetic requirements. I have posted a recipe under "special diets" for a GF fudgy chocolate cake. (if I was clever I would insert a link to the recipe, but I'm on my iPad and don't know how to do it  ) it uses chick peas instead of flour. Don't let that put you off though as it results in a moist chocolatey cake that tastes nothing like chick peas. It does have 2/3 cup of brown sugar. I think you could adjust it to 1/2 cup and use the logical cane sugar which is lower GI, or an artificial sweetener like Splenda. Someone more knowledgable than me can probably give better advice about the sugar component. Good luck! Here's the link
2407
« on: January 19, 2012, 07:47:41 am »
Yes. I got a bonus jug when I bought mine. It's so handy to have a second one, especially if you have forgotten to grate the cheese and you are halfway through a recipe. Or when ive burnt custard on the bottom of one jug, i can let it soak in bicarb and vinegar overnight, and still continue to cook using the spare one.It's also handy when making my chocolate pavlova as I can grate the chocolate in one jug, and then swap to a clean, dry jug to whip up the egg whites. I find that my second jug is often in use rather than lurking in the cupboard.
2408
« on: January 18, 2012, 10:16:19 am »
Does this work as well as a pressure cooker? I've been using my mum's old 1970's vintage pressure cooker and I love the winter dishes that I can make. The lid is really hard to remove and I've been thinking of an upgrade.....
2409
« on: January 18, 2012, 09:58:46 am »
I bought my Thermo chef about a month ago. I'm really loving it and using it constantly. Today I've made bread rolls, strawberry jam, smoothies and a creamy spinach pasta sauce for dinner. I'm having a ball trying new things all the time. I can see myself getting lots of use out of it. I haven't used my mixmaster or food processor since I got it. The only other appliance I have used is my stab mixer to beat up a small amount of cream.
2410
« on: January 18, 2012, 09:44:27 am »
Tell her to ring New Wave and they should replace her butterfly. I'm really happy with my Thermo Chef. I'm having a ball making lots of different things. I'm finding that all of the recipes for the Thermomix convert very easily. Today I've made bread rolls, strawberry jam, banana and strawberry smoothies and tonight I made up a creamy spinach pasta sauce. The only time I have had problems with it is with bread (apart from breaking y butterfly yesterday). Nola has given me some great ideas for making bread in the TC. I agree that the major disadvantage with the TC is that the motor is not as strong as the Thermomix, and this is noticeable when making bread. However, I don't regret my purchase. If I really want to make a lot of bread, I could buy a decent bread maker with the $1100 I saved and still have plenty of change.
I would urge your friend to give her TC another chance. There are quite a few TC owners on this forum and we have been made really welcome. it really is a great resource. I'm trying to remember all the things I have successfully made in my TC. Here is a list of what I can remember making in the last month: risotto, smoothies, daiquiri , sorbet, bread rolls, strawberry jam, pasta sauce, pesto, chocolate cake, apple cake, pavlova, chocolate pavlova, custards, yoghurt chicken...
2411
« on: January 18, 2012, 05:08:30 am »
I am so jealous. I love crayfish, but it,s so expensive at the moment. My favourite way to enjoy it is simply boiled and cooled. I then serve it on crusty bread with lots of avocado, black pepper and lettuce. I also make a sauce from cream, tobasco sauce and homemade tomato sauce ( store bought is ok too). Just mix them together, until you are happy with the proportions, tasting as you go.
I like a Coopers Pale Ale to drink with it, but sparkling wine is good too.
It has such a delicate flavour, that I don't like to mess with it by doing too much to the cray. I've had it cooked other ways, but I think that simple is best. You could also make a mayonnaise to go with it instead of the cream sauce. Sometimes some of the juices from the head are added into the mayo.
2412
« on: January 18, 2012, 04:52:26 am »
Nola, thanks for your tips . I made a batch of the bread rolls for lunch today. It was so much easier dividing the dough into 2 batches. I sprayed them with water ( I had to re-purpose the cat deterrent spray bottle by tipping out the vinegar water). I also put a baking tray of water in the bottom of the oven while the rolls were cooking.
They were delicious Nd I even managed to get one for myself today. I topped it with cream cheese, slivers of onion, smoked salmon and lettuce.
I will make them again, but I'm out of bread flour. I've got some spelt flour to play with next.
I spoke to a lady at New WVe today . She is going to replace my butterfly. She said that they Are bringing out a new cookbook that has some bread recipes in it. I can't wait.
2413
« on: January 18, 2012, 04:44:00 am »
Thanks everyone. I rang New Wave today and spoke to a lovely lady who is going to send me a new butterfly.
I'm excited because she told me that they are producing a new cookbook which will be sent to people who have sent their registration cards in. I can't wait!
2414
« on: January 17, 2012, 08:12:16 am »
I've actually bought the full version of Words with Friends as I play it a lot and got really sick of all the adds. I've been playing it for months now with a couple of friends. I find it really addictive. I've always got a couple of games on the go.
I tried hanging with friends too, but I much prefer Words with Friends.
I also like Word Warp and Boggle.
Mind you, since I joined the forum I've spent all my free time reading the posts here instead of playing word games. However, I've still managed to keep playing Words with Friends,
2415
« on: January 17, 2012, 08:04:52 am »
I usually put a disk of grease proof or baking paper onto the surface of the custard as I don't like putting plastic wrap onto hot custard. When it cools I then put a liid on the container, or use plastic wrap over the container (but not in contact with the surface of the custard).
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