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Messages - achookwoman
1
« on: April 15, 2026, 10:36:28 pm »
Made a small loaf with walnuts and dried cranberries. I used the yolks from 3 800 gram eggs in the custard tarts. I think the 700 are better. The custard was, to my liking, a little too thick.
I pickled some small gerkins. This is the first time. They are lovely. Also beetroot. DD loved these.
Judy, the Bircher Museli I make has apple, oats and kefir, plus add on of fresh berries and nuts.
2
« on: April 15, 2026, 10:26:14 pm »
Dips with veggies. Fresh berries.
3
« on: April 15, 2026, 10:22:53 pm »
Cleaning up the mess I created yesterday. Washing the jam bottles I bottled yesterday. Hairdresser.
4
« on: April 15, 2026, 10:17:53 pm »
Well done Cookie. Hope he can help.
5
« on: April 14, 2026, 09:51:10 pm »
I love Bircher Museli in the summer but not in winter. However a found a recipe for pancakes and realised that it was Bircher Museli with an egg added. The oats are ground into a powder and then everything else is added. Cooked in a non stick pan.
6
« on: April 14, 2026, 09:43:18 pm »
Out for dinner tonight. I’m taking Portuguese Custard Tarts , garlic bread and cheese and pesto scrolls.
7
« on: April 14, 2026, 09:39:12 pm »
Exactly, Judy. I’ve been a little guilty myself, but try not to pig out. A neighbour makes the best ham sandwiches and another egg and lettuce sandwiches. These are things I don’t often make.
8
« on: April 13, 2026, 08:07:35 pm »
Katie, it’s great to have the young ones to help. Best wishes for a successful party and Happy Birthday for DD.
It’s cold and wet here. I’m cleaning silver. Not my favourite job.
A little cooking, garlic bread to take out tomorrow. Custard for the tarts tomorrow. A new cooked carrot , feta and walnut salad to try.
Yesterday a friend dropped in and bought scones from Bakers Delight. Horrible. The TMX ones are so much better.
9
« on: April 13, 2026, 07:55:07 pm »
Judy, the Portuguese Tarts bring out the worst in people. At Probus, when 4 people wanted the last tart, they cut in into 4. At a neighbourhood get together, I’ve seen one person shift the plate of tarts to in front of her. I’ve seen a family member hide several tarts before the plate was placed on the table. I’m making some tomorrow to take out for dinner.
10
« on: April 13, 2026, 07:40:17 pm »
Thanks Judy for putting in the link. You are amazing.
When in Darwin last year , I had Korean fried chicken.( you know how you eat things on holiday, that you wouldn’t eat at home ) It was extra crispy. I’ve been reading about it. It’s the double frying that does the trick. I made some using chicken legs, ( not my favourite cut).
I brined the legs in salt and water. Made a batter , to which I added K FC spices. Fried the legs, and placed in fridge overnight. Then I reheated them in AF. Result, extra crispy. The Koreans say that with double cooking , the chicken doesn’t go soggy when cold.
11
« on: April 12, 2026, 10:29:44 pm »
I love your Rum and Raisin Banana cake Chookie. I always think of Ral when I make it. ❤️
thanks Cookie. Just a note on the Quince paste. I made it in the 6. I don’t think I would get enough evaporation with the 7. It’s getting a balance between set and a good colour. I first put the pulp through the mouli. Mab, if you send me your address I’ll post you some paste.
12
« on: April 12, 2026, 10:23:44 pm »
Cookie, I can just believe that.
Today, Tai Chi and Probus Finance meeting.
13
« on: April 12, 2026, 10:18:50 pm »
Mab, both lots of Quinces were given to me. The first lot came from a friend who saw them on a neighbour’s tree. The second from my gardener who work for a client with a large orchard. I nearly missed out on these as the birds got most.
Tonight I’m having the fried chicken that I cooked last night. I’ve been experimenting with Korean fried chicken. It’s brined and fried twice. It’s the origin of K F C.
14
« on: April 12, 2026, 10:10:37 pm »
Judy, if you make the Portuguese tarts, there are a couple of tricks that I’ve discovered since posting the recipe.
Make the custard well ahead, so it’s cold when poured into cases. When making the custard, mix on speed 5 for 10 seconds before and after to prevent lumps. Use a large round pastry cutting ring to get the pastry the correct size. Work out which oven shelf will cook the tarts without having to shift them when baking. To see if they are cooked, look at how brown the edges of the pastry is. They are best eaten the day they are made. However I have been told that they are ok 4 days later.
Cookie and Judy , you are wonderful. I can’t even imagine what questions to ask. However I understand that the Forum isn’t really free. It depends on the adds inserted and the number of people using the site. The addition of more adds is because of the diminishing numbers. With no one pushing to increase numbers for the Forum, as against the aggressive promotion of other sites, we are running a losing battle.
I’ve lost several recipes on other sites that have just closed down. I’m now very nervous about putting all my eggs in one basket.
15
« on: April 12, 2026, 10:00:29 am »
From one lot of Quinces, I made Quince jelly and from the leftover pulp , I made Quince Paste.
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