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Messages - lozzylooloo
1
« on: May 23, 2014, 04:29:32 pm »
My first time making these tonight, and I had to make some substitutions right off the bat - I replaced the coconut oil (which I had unbelievably run out of!) with similar quantity of macadamia oil, and (despite a clear note not to do so, used dried dates instead of medjool. I have not, at this stage, iced it.
My thoughts? I soaked the dates first in boiling water and the finished brownie seems to have a good, fudgey texture. It was hard to pick when to get them out of the oven, especially as I just cooked in a regular slice tray, but I pulled them out when edges looked done and the centre still soft, which so far seems right. When I first tasted them hot from oven, I wasn't super impressed, but Ho is right - much better cooled. I'm enjoying them from the fridge, the flavours definitely come out more.
The sugar addict in me wants me to ice these immediately, but they are good without, just not the super sweetness of traditional brownies.
Very simple to make, I look forward to following the recipe a bit more closely next time!!
Linked CC
2
« on: May 23, 2014, 12:19:03 pm »
I've made these (using recipe from book and/or blog) several times and love them, but have had a slightly different result each time! I ways grind wet quinoa, because I'm not organised enough to have it soaked and dried before using! Grinding the wet quinoa with the chia involves lots of scraping down. One time I forgot to grind before I added the water. It worked but not as broken down , but less scraping down required! So next time I did the quinoa/ chia grind with some of the water but not all, which worked quite well. I generally use this as my gluten free pizza base. The first time I didn't realise it should make two so it was one big pizza, which was quite a mouthful!! Much happier with it when I split it over two trays - pliable , delicious, and versatile. I got a bit too clever one time and wanted to cook on a pizza stone. The flatbread was cooking beneath my fingers as fast as I was trying to pat it out!! Ended up with a slightly odd texture on that occasion, so I will stick to my standard cold trays next time  Would be interested in adding some garlic or other flavourings to the mix too...
3
« on: May 23, 2014, 11:52:40 am »
I've made this recipe a couple of times now ( well, kind of! I tend to tweak slightly depending what I have available). It's definitely a very distinct taste, but I used macro brand quinoa flakes, unrinsed, and didn't notice the real bitter taste of unwashed quinoa. I think it needs the coconut milk/maple syrup etc to really add flavours, and since I can't have oats or dairy right now, I find it good for breakkie but need to experiment with getting it a bit warmer! The kids (2&4) were not fans particularly and prefer their normal oats based thermie porridge. If I could eat oats, I would probably stock with porridge and sultanas, but since I can't, I like this Unused quinoa flakes can be used to bulk out meatballs etc, or used in moderation in bliss balls, or as part if a gluten free breadcrumb mix etc.
4
« on: May 23, 2014, 11:39:06 am »
I made just the "cheese" sauce for a vegetarian grain free lasagne type thing I was making - yum! Pretty much followed recipe but decreased arrowroot amount slightly.
Quite a stiff/gloopy sauce that you definitely have to spread with a spatula, which then moved the lentils I was using in the sauce around, but that was fine , I just stirred it slightly as I went. Personally for my purposes I would probably decrease or maybe even try omitting the arrowroot/tapioca.
Went beautifully with the tomato sauce and flavours, and I won't hesitate to make it again.
5
« on: March 18, 2014, 10:17:48 am »
Haha cookie I had to laugh at the egg story - I've been known to hover near the chook pen trying to get the girls to hurry up and give me just one more egg 
6
« on: March 16, 2014, 03:28:47 pm »
Grafted cheese?! Nice typo!! Just reporting back. What I can confidently say is that this is a very forgiving recipe!! Or that I have invented a totally new one? I had committed myself and then kept finding ingredients missing - not least if which was the ham I thought I had in fridge!! In the end, I chopped 2 good cloves of garlic and 1 smallish onion with about 8 baby sized silverbeet leaves, then I cooked it with the evoo in thermie. Afterwards I added the pepper and then 125g cream cheese and whizzed it, hoping that would work as a binder since so much else was missing. Looked good but quantity was small, so I added the other 125g of block and stirred reverse, ?? Sp 3 or 4 ish. This combined things more but also left some lumps. Popped into mini short crust pastry cases and then cooked per directions, but for about 20 mins. The verdict? Firstly, that I should probably check the cupboard, veggie garden, and fridge rather than assuming I have lots of anything!! But they still taste good to me, if quite rich. Will send some with DD for kinder tomorrow and see how they go. Will be nice to try the real recipe too Thanks cookie - for the recipe and your help 
7
« on: March 16, 2014, 12:22:57 pm »
Great, thank you for the info I will hopefully make tonight even without the grafted cheese - if the baby will go to sleep
8
« on: March 16, 2014, 09:09:47 am »
Sorry, silly question, after adding cream cheese is that "stir by hand so the chunks stay there" or "give it all a quick blitz in TMX until smooth" Sorry! Sounds delicious, might give this a go tonight but don't have any normal cheese, so not sure whether I want to miss the extra gooey cheese factor
9
« on: March 08, 2014, 10:45:35 am »
I had heaps of apples so made apple sauce last night and this recipe today.
I don't particularly like dried apricots so substituted with 70g dried cranberries (all I had left) plus 90g sultanas (a slight "over pour" but I think it was a good quantity)
Used cacao instead of cocoa.
Turned out very yummy. Ridiculously good while still warm from oven, very good even when cooled. Because of the darkness of the cacao I would probably decrease cacao slightly next time but very happy and will make this again.
10
« on: November 27, 2013, 09:33:13 am »
Thanks Judy for all the advice/ help Unfortunately it didn't set as firm as I would expect - held together while I cut it, but too sloppy to be held in the hand and eaten. I expect it was my odd custard powder so will not hesitate to try again with a normal custard powder. Flavour was delicious!! Thanks again
11
« on: November 23, 2013, 04:06:56 am »
Have just made this and popped in fridge. My container was slightly smaller than the puff pastry sheet, so I trimmed pastry to fit, but I think this may end up meaning the slice is too thick? I wonder if I'd be better using three sheets of puff and a rectangular container? (1& 1/2 sheets of pastry on top and bottom). Anyone else have thoughts on that? I also lined the tin with glad wrap hoping to make removal easier - is that necessary? I've also used just 180g sugar and the custard tasted sweet enough, but I'd probably increase vanilla next time too. My only concern is probably how welli t is going to set. I ordered a "natural" custard powder only to discover it wasn't the orgran I was expecting, it was some odd egg-free type!! Fingers crossed!! So, the big question is, now that it is in the fridge, how long do I wait before it will be set? and what is the best knife to use to cut it?
12
« on: November 07, 2013, 04:14:23 pm »
Just to report back that i used a combination of cream cheese and sour cream on the next batch - same yum flavour, slightly softer texture. Very happy
13
« on: September 21, 2013, 05:08:29 pm »
Thanks Judy, I saw about popping in the oven again to re crisp if needed, so shall do if necessary. The smaller balls of dough idea is simple genius - I will try that too next time! Thanks again
14
« on: September 20, 2013, 02:28:27 pm »
Made yesterday -yum!! I have run out of veggie stock concentrated (!!!) so I used a few shakes of herbamere salt. Very happy,but think the VSC would definitely add more dimension. The only problem I have with the cream cheese asked dips is how hard they are when I get them out of the fridge. Could I sub in sour cream or natural yoghurt with half the cream cheese to make it softer? We've already finished one batch, I hope to make more tomorrow Thanks for another yummy new family favourite
15
« on: September 20, 2013, 02:15:05 pm »
Made these earlier in the week using garlic chives from the garden and a normal tasty cheese. Yummy but lacking a little oomph - I would be more generous with the chives next time. Definitely the ones I had rolled thinner were tastier - the fatter ones too doughy tasting? However, very happy with this recipe and had unexpected visitors who helped me get them all eaten within hrs of being made Made again today because they are great, but decided to try the onion flakes variation, and used a vintage, sharp, crumbly cheddar, and upped the amount to about 60g. So, so yum!! Definitely worth using a more bitey cheese, and we loved the onion addition. I found the rolling/cutting/re rolling tedious last time, especially as I still went too thick, so decided to try a "roll, chill, cut into slices" approach with the dough. It worked, but whether because of the extra cheese, the freeze time, or the extra thinness, some of them browned noticeably around the edges, but they still taste fine. I think if I owned a pasta roller that would be my preferred method, but in the meantime I will roll and chill and slice again next time I make them I wonder what the storage time is on the cooked biscuits, can anyone say? If I manage not to munch them all then I am hoping to serve them with dip in two days - is that realistic or too long? Thanks for a fabulous, simple recipe (PS I also didn't bother scraping out the grated cheese - just added everything on top, and worked fine )
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