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Messages - sue_purrb
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61
« on: January 30, 2014, 06:41:37 am »
I made this on the weekend to fill butterfly cakes. It was really delicious. Thanks Maddy. 
62
« on: January 30, 2014, 06:39:21 am »
I made this into butterfly cupcakes on the weekend for a retro birthday party. It was really humid when I was making them, and they looked very flat - no problem when they were filled with icing and had the wings put on. I used Maddy's best chocolate buttercream, and everyone said they were delicious. 
63
« on: January 21, 2014, 11:57:01 am »
DD and I rarely go to the pictures, but we went to see Philomena, with Judi Dench and Steve Coogan on the weekend. It was a superb film, the acting was excellent, and it was a great story - funny, sad and heartwarming at the same time. It is based on a true story. As soon as we got home, I ordered the book from book depository.
64
« on: January 05, 2014, 12:38:09 pm »
Gorgeous photo, INAID What a helpful little Miss! We had warm chicken and pumpkin salad tonight. (An old varoma demo recipe.) The recipe makes a huge amount, so will probably stretch for lunch and tea tomorrow.
65
« on: January 04, 2014, 10:18:45 am »
Lovely to see you posting Sue xx
Thanks, Mich I am still here, but tend to only have time to dip in and out of the forum. Usually by the time I have read posts, the time to comment has passed!
66
« on: January 04, 2014, 09:16:29 am »
The mugs you have already bought are so pretty that I think cup and saucer people would be happy to use them. They are much more delicate than the usual chunky mugs so should please everyone.
67
« on: January 04, 2014, 09:11:18 am »
Chookie's Belgium lemon teacake would be a good one, you could use any jam for that. Jam tarts are nice, like a fruit mince pie but with jam and without the pastry lid. You could also stir some through rice pudding or ice cream, or thin down with hot water and add to jellies or trifles. You could also make it into a tea....we always used to have black currant tea when we had colds as kids. Just a spoonful of black currant jam in a cup with boiling water poured over, then strained. Or let it cool and use it as cordial. Sue
68
« on: December 26, 2013, 04:01:35 am »
Some friends and I had a "mince pie cook off" last weekend, and these were the stand out winner! The fruit mince had a very generous slug of brandy, and the pastry was divine! It wasn't just the magic of the TM, either, as they brought their recipes and ingredients and all the pastry was made in the TM.
69
« on: December 26, 2013, 03:51:59 am »
Thank you so much, SS. These gifts will be well used.
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« on: December 26, 2013, 03:42:09 am »
Well, I was a good girl too, and waited until yesterday to open my gift. Sorry I have not had a chance to post until now. I received an upright poultry roaster which will be great to go in the barbecue, so lots of yummy roast chicken coming up this summer without heating up the kitchen. And a digital food thermometer which is sensitive enough to use for confectionary, so I might give that a go soon, DD is very excited!  Thank you, SS, for lovely gifts, and thanks again, Cookie for organising this year. Sue
71
« on: December 19, 2013, 01:38:19 am »
Mine arrived yesterday and I read it from cover to cover. I don't think there's anything in there that I wouldn't make. Everything looks so delicious and easy, and mostly with ingredients that I have on hand. A few specialised ingredients are used in several recipes, so it will be worth buying them.
The best thing is knowing that Tenina's recipes are thoroughly tested, and having confidence that they will work. I also love her style of writing and her introductions to each recipe, it's like having a friend talk you through it.
72
« on: December 18, 2013, 03:12:06 pm »
I nearly caved in and opened mine this afternoon as I had a rotten day, and thought I deserved a treat. But I was strong and had a nap instead!
73
« on: December 08, 2013, 09:41:06 am »
Hi Jackery, and welcome to the forum! I make yoghurt so often that I know the recipe off by heart, and can't remember where I originally got it from, so apologies to the original poster. I measure 800 mls milk into TM bowl (have used both full cream and semi skimmed, but haven't tried skimmed), and add about 40g milk powder. Mix on speed 5 for a few seconds to combine, then cook at 90 degrees for 15 mins on speed 3. When it has finished, take the lid off the bowl and leave to cool until temperature registers 37 degrees (I have forgotten sometimes and left it for too long, I just cook for a few minutes at 37 degrees to bring it back to temperature.) and then add about 100g live yoghurt and mix at speed 5 for a few seconds to combine. I use a pot set yoghurt for the first time, then use some of the previous batch when I make more. I have kept it going like this for over a year sometimes, but if the yoghurt starts to taste sour or doesn't thicken properly, I buy a new starter. With the starter added, cook for 2 mins on 37 degrees at speed 3, then pour mixture into an Easy-yo container. Fill the thermos with lukewarm water, pop in the container of yoghurt and leave overnight to set. This always results in a thick and creamy natural yoghurt, then I add chopped nuts or fruit purées to the finished yoghurt. If you don't have an Easy-yo thermos, you can set the yoghurt in the thermoserver, but I haven't tried this. Hope this helps, Sue
74
« on: December 07, 2013, 10:24:38 am »
Beautiful aprons, Courton, and such a generous offer. Thank you. I'm Sue and I'm no 40, and I love the Monet apron.
75
« on: December 03, 2013, 08:06:13 am »
That's such a pretty fabric, Frozzie. It would make a lovely centrepiece.
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