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Messages - korrick
1
« on: June 21, 2012, 12:20:00 am »
Hi fundj, sorry for the delay - I should check posts more regularly! The ring tin size is 20cm. Hope this helps.
2
« on: June 21, 2012, 12:12:23 am »
I've converted one of the recipes mentioned above - they are really good.
Chocolate Rice Krispies (bubbles) Treats
60 gms butter or margarine
285 gms marshmallows
60 gms unsweetened chocolate squares (or you can use 1/3 cup unsweetened cocoa)
5 cups Rice bubbles
Melt the marshmallows, butter and chocolate in the THMX on speed 1-2 for 6 mins at 90. Meanwhile, butter a large bowl and add the Rice bubbles. Butter a baking pan, also.
Pour the melted marshmallow mixture over the cereal and stir to coat completely. Press into prepared baking pan. Cut into squares when cool.
These smell a lot like LCMs, hopefully they taste as great.
3
« on: May 15, 2012, 12:56:02 pm »
This is lovely recipe - much the same as orange and almond cake, but a little different. It is very moist and rises well. I baked it in a ring tin so the cooking time was reduced to 50 mins. I will definitely make this again as it was very easy, apart from the time it took to cook and cool the mandarines. Thanks for the recipe. 
4
« on: March 04, 2012, 10:08:52 pm »
After reading all the posts I was a bit worried about this but I thought I would give it a go. Strawberries were going cheap so ..... I combined a couple of recipes/ideas:
250 gms strawberries
250 gms sugar
zest whole lemon
rest of lemon, cut into quarters (pips included)
Cooked as per EDC - still a bit watery, so continued to cook on Varoma for 10 mins. It did thicken and smells fantastic.
I hope this helps everyone - I didn't use the jam setting sugar as I didn't have it. I think the lemon pips helped the setting.
Trying variation - added 1 green apple, vanilla extract. cooking as above.
5
« on: February 29, 2012, 11:07:51 am »
This is my first jam making try. I only had 420gms in fresh apricots and made up the rest with dried apricots. I used raw sugar also as I didn't have caster sugar or jam setting sugar. The jam set beautifully and I didn't have to cook for the extra time. Great recipe. thanks.
6
« on: February 29, 2012, 09:13:44 am »
This was a really easy recipe and it smells great while cooking. I only had two bananas but it still looks good, yet to taste as its cooling!!!!
7
« on: February 22, 2012, 11:38:41 am »
I made these tonight - great, easy recipe but I found I had to add another tablespoon of milk. It still didn't achieve a pouring consistency, but it did make 2 doz cupcakes. I replaced some of the flour with 20gm cocoa. I opted to make up an icing of 350gm icing sugar and 50 gms marj, enough boiling water to achieve a spreadable consistency. I added red food colouring for a lovely pink girly icing. I used the butterfly for approx. 10 secs, scraped, then another 5 sec. I thought as it was a fairly forgiving recipe I would play a bit and it seemed to work. Waiting for them to cool..... 
8
« on: February 12, 2012, 08:52:42 am »
Thanks JD for the quick response - I know I can count on you! I will try on sandwiches, swedish meatballs and maybe freeze. Didn't think about freezing! silly.
9
« on: February 12, 2012, 07:33:24 am »
Hi, I made way too much cranberry sauce for Christmas - it seemed that only I was eating it!!!! Does anyone know how long it lasts in the fridge - there's nothing growing on it yet!
Anyone know how to use it up. I would appreciate any recipes. Thanks
10
« on: February 12, 2012, 07:24:10 am »
This is one ridiculously easy recipe - I love it. From start to eating is 15mins! I use UHT cream as its always in my pantry, so I know I will always have the ingredients. I have struggled with scones in the past, but no longer!!!?? I cut out with the m/c, well floured and reformed leftovers to make 12. I put them close together on a tray so I can pull apart when cooked. I will experiment with sultanas, craisins and some savoury combinations. Great, thanks for posting. 
11
« on: November 17, 2011, 09:25:48 pm »
there's a standard list of photos in the profile section of this forum - i picked it from there, so it is possible to have several members with same photo. I have inserted another photo so there shouldn't be any more confusion.
12
« on: November 17, 2011, 08:31:39 am »
You're the second person who's asked that question - i just picked a standard picture from the list, maybe I need to change it!!!! so that you all stop getting confused. I'll do it now.
13
« on: November 17, 2011, 07:16:16 am »
Thanks Cuilidh, all tips are helpful - thanks for your response. It makes sense.
14
« on: November 16, 2011, 10:57:09 pm »
thanks carine and achookwoman, both are great tips. I agree that it would be less harsh than white vinegar. A new staple for me.
15
« on: November 16, 2011, 10:48:57 pm »
Hi everyone, I posted this question in another area - I think it should be here. Can someone tell me the rules!! (if any) when the MC should be left on or off during cooking. I take it off when sauteeing but don't know what I should do at other times. I think the rule is when you want to reduce the liquid you leave off but sometimes that isn't always obvious in the recipe. Could someone please let me know a simple 'rule of thumb' so that I can apply it to all recipes. Thanks
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