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Messages - JulieO

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4741
Starters and Snacks / Re: Rocket and Cashew Pesto
« on: September 10, 2009, 07:29:50 am »
This sounds delightful, love your little bowl too.  Is it a Nigella one?

4742
Special Diets / Re: GF DF Blender-Batter Waffles & Pancakes
« on: September 10, 2009, 07:27:03 am »
Oh Judy, you're not wrong.  Some days I literally don't know what to make first.
 I get pulled in different directions LOL and every time I come on here there's another recipe I want to make  :D

Just  made brioche for the  first time in my life, haven't even tasted it before so even though I don't have anything to compare it to, it tastes dam good!  Used the recipe from the EDC.
 
Going off topic here, sorry.  Anyway, I'm loving it.  ;D

4743
Special Diets / Re: GF DF Blender-Batter Waffles & Pancakes
« on: September 10, 2009, 02:14:42 am »
Thanks for the link Thermomixer, I should have tried looking on here first.   :-))  I think it  may be easier to just use skim milk like Judy said.  These have gone on my list of 'to try'.  ;D

4744
Seafood and Fish / Re: TUNA CORN CASSEROLE
« on: September 10, 2009, 01:51:29 am »
  I think we are our own worse critics.

4745
Special Diets / Re: GF DF Blender-Batter Waffles & Pancakes
« on: September 09, 2009, 02:25:39 pm »
jo these look amazing.  Can you tell me if you make the rice milk, I can't say I've seen it anywhere?

Julie.

4746
Seafood and Fish / Re: TUNA CORN CASSEROLE
« on: September 09, 2009, 02:14:25 pm »
Judy I did take a photo but I don't think it shows your lovely dinner off properly.  I should have taken one with some taken out of the dish so you could see the inside.  Never mind, you can see the breadcrumbs and some melted cheese on top LOL.  My DH had what was left over about half an hour ago, saying I'll have to make it again.
Good idea regarding roasting capsicums and freezing, I wouldn't have thought of that and it would save a lot of time, so thanks for that. 


4747
Seafood and Fish / Re: TUNA CORN CASSEROLE
« on: September 09, 2009, 11:28:19 am »
Judy I made this tonight and we really enjoyed it.  I too was surprised at the flavour.  I also roasted my capsicum and used my own chicken stock.

I made the breadcrumbs in the TM and fried them off in a little butter until golden and crunchy and topped the casserole with these.  Was very nice with warm rolls.   ;D

4748
Main Dishes / Re: Beef Enchiladas
« on: September 06, 2009, 03:11:08 pm »
You're quite welcome Judy, I'm so glad you enjoyed it.  ;D

4749
Chit Chat / Re: What are you cooking today?
« on: September 06, 2009, 03:09:55 pm »
Beautiful photo Quirkycooking.  You have made me want to make it too,  looks so luscious.  :)

Thermomixer, re: light for taking photos.  As most of mine are taken for the evening meal, the light is not the best, so I use a couple of lamps, one on either side of the plate, just cheapies that have a goose neck to be able to move and direct the light.  Also use daylight globes, gives a natural light perfect for taking photos and I never use flash,  as it gives a washed out look to what I'm photographing.  :)

I had a quiet day today, too busy watching the AFL final  :-))  but I did make roast beef with roast potatoes and roast pumpkin.  Also steamed some carrots & broccoli (in the varoma), and served with lots of gravy.  :)

4750
Tips and Tricks / Re: Yeast
« on: September 06, 2009, 02:55:22 am »
Your bread looks wonderful Barb, I think I'll have to get a lid for my tin, thanks for sharing.  :)

4751
Chit Chat / Re: What are you cooking today?
« on: September 05, 2009, 02:13:43 pm »
Oh wow, thankyou Thermomixer, ILB and Judy, that's really nice to hear.  ;D

ILB, I'm sure you'll have lots of memories that you will cherish from your nan, hopefully she'll leave you her cookbooks.  :)

4752
Desserts / Re: Easy Vanilla Slice
« on: September 05, 2009, 01:35:27 pm »
Gralke, here you go. The Orchard icing is one that comes already made in a box that you just roll out and use. You may have one similar where you are, but if not just make some yourself.  :)

VANILLA SLICE
2 sheets puff pastry
cup caster sugar
cup custard powder
600ml milk
1 tsp vanilla extract
1 tblsp gelatine
1/3 cup hot water
300ml thickened cream

Icing
pkt Orchard white icing
dessicated coconut to sprinkle on top

alternative
1 cups pure icing sugar
1/3 cup passionfruit pulp
1 tblsp melted butter
__________________________________________________

Place thawed pastry on baking paper lined trays, prick well and bake in very hot oven 5-10 mins or until puffed and golden.  Remove from the oven and with a pair of clean oven mits, press down genlty on the pastry to flatten.  While still warm, trim pastry to fit a 23cm square tin that has been lined with alfoil to aid removal of the slice when finished.  Make sure there's enough foil hanging out to be able to pick it up with.

Blend custard powder and sugar with sufficient milk to form a smooth paste, add remaining milk, mix, then pour into a medium saucepan.  Cook over low heat, stirring constantly until mixture boils and thickens.  Cook for 1 min more.  Remove from heat.

Sprinkle gelatine onto nearly boiling water, stir briskly until dissolved then stir into custard.  Place a piece of plastic wrap over surface of custard, this will prevent a skin forming.  Allow to cool to room temp, then add vanilla.  Gradually add cream, beating at high speed until well blended.

Place 1 piece of pastry, smooth side down into the base of tin.  Pour custard mix carefully over the pastry, top with remaining pastry, smooth side up.  Press down firmly.  Set aside whilst preparing the icing.

If using Orchard icing.  Follow pack intructions (very easy).  Cut out to fit top of pastry, press down gently, sprinkle with coconut, then cover the top of the tin with wrap and place in fridge to set for about 6 hours.  Gently cut into squares.

Passionfruit icing:Combine all 3 ingredients until smooth.  Spread over top of pastry and chill in the same way.  Cut into squares.
 


4753
Chit Chat / Re: What are you cooking today?
« on: September 05, 2009, 01:22:46 pm »
Thankyou Judy.  No I don't work outside of home.   When I make a new recipe, I take a photo and if the meal is really nice and we like it as a family, I type it into a database on my computer and add the photo.
 
My plan is when my daughter leaves home (and son too if he wants) I will be able to give her a computer disc with all the recipes on it so she'll be able to make the meals that she likes.  Just like a cook book really but the photos are mine and hopefully will be nice memories for her in future years.  Was originally going to get them printed into a book, but one day she said to me she would prefer to be able to access them on a computer like I do and that way she would be able to add to them too as she gets older.

That's why I take a bit of care when I take photos, it's become second nature to me now and everyone is used to me taking a snap of our food before we start eating.  :D


4754
Desserts / Re: Easy Vanilla Slice
« on: September 05, 2009, 01:01:12 pm »
I have a great vanilla slice recipe if anyone would like it. I haven't converted it or anything, but it is nice and you use pastry as a base. :)





4755
Chit Chat / Re: What are you cooking today?
« on: September 05, 2009, 12:49:09 pm »
Made the vegetable curry out of the Full Steam Ahead book.  Really enjoyed this, was just the right amount of everything, no one thing dominated the flavour.  I like how the recipe had the weight amount of each vegetable to add which I found beneficial. Was great served with crusty bread. :)

Thanks for the link to the profiteroles too Judy.   :)


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