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Messages - babyw
1
« on: June 17, 2014, 10:28:53 am »
Thanks for the replies.
After I wrote my post I decided to turn the oven down to 170C and it cooked for 45mins total. So maybe 10 mins at 200C and 35mins at 170C. It turned out really well. So next time I'll cook at the 175C recommended.
It was delish, everyone really loved it. It was a large cake and the icing was very generous. I'd probably cut that back a bit next time.
2
« on: June 12, 2014, 04:48:13 am »
Hi,
I have this cake in the oven as I write.
I am surprised that the temp is 200C for 45-60 mins, is this correct? I have just searched for any changes to this recipe but couldn't find any.
I'll keep a close eye on it for burning around the edge but not cooked in the middle.
TIA
3
« on: March 29, 2014, 08:24:45 am »
Thanks so much for the recipe and name of book.
Sorry for my slow reply. I was hitting the 'show replies to your posts' button and nothing came up so just assumed I didn't have a response until now.
4
« on: February 07, 2014, 03:05:06 am »
Hi, I have a surplus of beetroot and wanted to make a relish with it.
Could you tell me what QF EO is and where I could find the recipe please?
Or if anyone has a yummy beetroot relish that is available on the forum I would be appreciated.
TIA
5
« on: January 27, 2014, 01:10:45 am »
I made the mini cheesecake version posted above yesterday and even though they taste great there is no way they will come out of the muffin paper.
It seems like the mixture is not set enough - maybe I'll add some gelatine next time?
6
« on: September 05, 2013, 05:06:24 am »
Well I have probably done the wrong thing.
I put it immediately on a cooling rack and I have only just poured the syrup over and it is slowly soaking in. I followed the New EDC recipe and it says 40-45mins but my oven took almost 1 hour for it to cook.
The 6 children I have after school will be sure to let me know if it is heavy or doesn't taste right!
7
« on: September 05, 2013, 02:53:33 am »
Hi, I have this is the oven and am getting it out soon.
I'm not sure if I need to put it on a cake rack to cool OR on a plate and pour the syrup over OR keep it in the tin and pour the syrup and then on a plate or cake rack.
I'm confused!
8
« on: April 18, 2013, 04:04:33 am »
I have seen a new hard cover EDC on the web. Is this available yet and is it different in any way to the current EDC?
TIA
9
« on: January 05, 2013, 11:38:57 pm »
Hi, we did the elim diet a year ago. I used the sue dengate cookbook, the elim diet book recipe plans and the friendly food cookbook. I made a failsafe stock which was the flavour base for lots of dishes.
I did a menu plan to help so I didn't have to think of something every night and I had the ingredients on hand. I tried to make enough for 2 nights dinner or more at a time so I could cover lunches and not have to bother cooking every night. Soup was a good one to freeze in small portions.
Off the top of my head the things I made were quiche, beef roast and veges, chicken kiev, fish bites and chips, risotto chicken, vege soup, potato and leek soup, lamb and swede pureee, baked pototo with meat sauce and cabbage salad, steak with wedges, swede and beans, eggs, and lots of rice cakes! Breakfast was the biggest challenge on school, work days. Rice puffs with rice milk just didn't fill us up.
I was really happy when we passed the gluten challenge. We eat meat so that made it easier - good luck and it was definately worth it for us.
10
« on: December 18, 2012, 09:55:40 am »
Hi, I'm having the same issue with my scales.
I sent a message through the website. I got a an email from a local consultant to do the checklist and my scales were not right.
So I sent a reply and got a phone call the next day. I could organise to send them straight away for adjustment or wait until after christmas if I wanted. I've chosen to wait as she said it usually takes over 10 days to get them back again and I really don't want to do without them at the moment.
I was really happy with this, and hope that they can be easily fixed (and that it doesn't happen again!).
My tmx is 18 months old.
Goodluck.
11
« on: November 22, 2012, 02:11:23 am »
Thanks so much for all the replies.
Freezing leeks is now my job for tomorrow - I'll just slice and freeze.
12
« on: November 21, 2012, 10:48:23 pm »
Hi, I have a lot of leeks that are ready in our garden and was going to freeze them.
Just wondering if anyone had any success with freezing leeks?
I was going to give them a quick saute or blanch first, but if I can just chop and freeze that would be much easier.
TIA
13
« on: July 09, 2012, 04:28:50 am »
My family loves this icecream.
I use rapadura but less than the recipe states and I only use 1 tsp of salt. I still think its too salty but the rest of the family (DH, 6yr old and 2x2yr olds) disagree!
I didn't even re-mix it the last time and it was still creamy and not icey at all.
14
« on: March 30, 2012, 11:52:14 pm »
Oh great, thanks alot.
I don't like the salmonella risk - a family member has reduced immune system, so I just will not take the risk and also I don't like serving visitors uncooked egg.
15
« on: March 30, 2012, 09:54:09 am »
Any idea how to make this but to cook the egg. Or is that not going to work for this one?
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