This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Messages - judydawn
Pages: 1 ... 2483 2484 [2485] 2486 2487 ... 2692
37261
« on: February 18, 2010, 07:43:36 am »
Had viisitors for lunch today - made isi's fast & fluffy rolls, my Asian flavoured chicken stew with Bron's steamed garlic rice and Jo's choc-banana-nut ice-cream which all went down a treat with a couple of bottles of wine.
37262
« on: February 18, 2010, 07:38:53 am »
I made these rolls for visitors for lunch today isi - certainly very quick. I wouldn't say mine were fluffy but they were very nice and and you could certainly taste the cheesy flavour. My visitors loved them. I used 60% less fat philly cheese because that's what I had but perhaps full fat philly would make them a bit lighter. Was very happy with them though.
37263
« on: February 18, 2010, 12:35:50 am »
Our eggs are just on the shelves in supermarkets too vivacity, not in the fridge section. Mind you, sometimes I think it is like stepping into a fridge when you go into some supermarkets here. They have the a/c on so cold.
37264
« on: February 17, 2010, 12:17:54 am »
Belated happy birthday from me too Shayla - sounds like a nice birthday bash.
37265
« on: February 16, 2010, 11:39:40 pm »
Thanks Andie, once again you have stepped up to the plate with your wealth of knowledge. Thank you for sharing it with us.
37266
« on: February 16, 2010, 11:14:27 pm »
I said to someone the other day, wish Thermomixer would work in with H.O. and tour Australia showing us the talent we know he has in the kitchen - would be packed with members of this forum. How about it Thermomixer?
37267
« on: February 16, 2010, 10:10:10 am »
Thanks for reminding me of this Kathryn. I know ILB does her sausages this way and as DH is partial to a nice sausage occasionally I will have to do some for him. Guess you would make a nice brown onion gravy in the bowl whilst the sausages are steaming but how would you stop all that fat from going into the gravy?
37268
« on: February 16, 2010, 06:52:38 am »
You are right there Chelsea. When I told a friend of mine about the goo I make (her husband was a washing machine repairman), she told me pure soap clogs the machines but I figured the cloudy ammonia addition would push it through and keep it clean as would the vinegar I use instead of fabric softener. Have had no trouble in the 10 months that I have been using this mixture - in fact my Hoover is 15 years old and has never given me a problem. Now that I've said that, it will probably break down next week
37269
« on: February 16, 2010, 06:00:29 am »
Missed you Kathryn
37270
« on: February 15, 2010, 10:53:50 am »
Is that a Miele oven isi - the filter looks just like mine but because I don't use my oven to roast in, I never put the filter on so it is still brand new. Would be hard to clean I would imagine.
37271
« on: February 15, 2010, 10:40:01 am »
They look nice Chookie, easy too.
37272
« on: February 15, 2010, 08:31:22 am »
Had to google this one nay-nay as I had never heard of them. Gosh, you wouldn't want one of those cones dropping on your head. You obviously have access to them and I'm glad you have found an easy & quick way to deal with them.
37273
« on: February 15, 2010, 06:34:59 am »
No, what I meant was that part of the recipe was successful. Seems the rest wasn't up to scratch.
37274
« on: February 15, 2010, 04:39:39 am »
Depome, was the sponge layer any good? If so, it might be worth salvaging from this recipe and using it in another eg lamingtons, trifles.
37275
« on: February 15, 2010, 04:33:35 am »
Pages: 1 ... 2483 2484 [2485] 2486 2487 ... 2692
|
|