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Messages - quirkycooking
1
« on: May 20, 2014, 12:35:53 am »
Hi guys, I think quinoa flakes are an acquired taste - I know not all of my kids like them. If you can eat oats you could use them instead - I use quinoa to keep it gluten free. You don't need to soak quinoa flakes, but yes, they have a slightly bitter taste which I find the chia and fruit and coconut milk help to reduce. If you like it thicker you can either let it cool, or just add more chia seeds  And yes I usually use the white seeds or a mixture of white and black. If you really just don't enjoy the taste of quinoa, try making the chia pudding instead - you can serve it exactly the same way as this one, or you can make the pretty layered version.
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« on: May 20, 2014, 12:23:01 am »
Looks great, thanks for the review! Glad you liked it
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« on: May 20, 2014, 12:18:55 am »
Hi Judy, thank you for the kind review! So happy you like it I haven't managed to get on here for a while, so busy! I mostly answer questions on my QC chat group, but I'll try and answer any questions here too. Thanks for all the encouragement and support over the last few years, guys!! Jo 
4
« on: July 23, 2013, 01:36:43 pm »
Awwwww thanks guys Still a little while to go, Jude told me there's no way it would happen in under a year, but I'm going gung ho so should be less - lol! Thanks for all the encouragement!! xx (And thanks for the mention, Cookie!)
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« on: October 17, 2012, 11:09:27 pm »
Droverjess, you sure could grind up all the rice - I do when I'm in a hurry for it to cook - reduces the cooking time by about half. I also often bulk it out with veges steaming on top in the Varoma - see my recipe on my blog for details and pics, as I've updated it.
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« on: October 17, 2012, 11:05:07 pm »
You're welcome, and I love the sound of your lamb chop recipe, yum!! Great idea to make a few batches and freeze too, good thinking! Thank you so much for posting this Quirkyjo. I sometimes need things like this pointed out to me. I'm always skimming over recipes cause they require a tin of soup and I just never thought to make my own!
Last night I made your mushroom and red capsicum sauce and have frozen in four batches. Today I used one batch as a base for the yummiest lamb casserole I think I've ever made. The kids devoured it. All I did was browned off lamb forequarter chops and removed. Fried onion, celery and carrot and added back the lamb and juice. Added the mushroom sauce, chicken stock, some of Teninas chicken stock powder, splash of white wine, squirt of tomato purée, some of Teninas garlic paste, sprigs of rosemary.....I think that was it! Simmered for an hour and a half and served with baked potato and steamed sugar snap peas. It was a beautiful meal and one I will make time and time again.
I'm looking forward to trying new combinations now.
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« on: October 17, 2012, 10:58:29 pm »
Glad you're all enjoying this recipe - just popping in to say hi!
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« on: April 16, 2012, 11:32:17 am »
Oh thanks guys!! Yes, you can vote for lots if you want xx
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« on: March 06, 2012, 03:53:34 am »
Not a stupid question - I'm sure you could sub in peanut butter instead of cashews. I just don't eat peanuts, but either will work. Hope you like it
10
« on: February 17, 2012, 10:07:09 am »
Thanks for the tip, Belfie - great to know it works with egg replacer!
11
« on: February 08, 2012, 10:14:26 pm »
Sorry, a bit slow in answering! I use frozen berries quite often and they work fine. You might just need to cook it for two minutes more.
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« on: December 30, 2011, 09:18:40 am »
Yum, great idea, Hazelnut!!
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« on: December 24, 2011, 12:02:39 am »
Great idea for a quick version, thanks!
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« on: December 16, 2011, 09:36:36 am »
Oh, they look great!! My boys would love them 
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« on: November 27, 2011, 04:36:11 am »
Yes, I think so! I'm going to try that too this year - finally got the molds!
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