I found Quark cheese online.  I have not checked out local supermarket so maybe they're there already:

http://www.barambahorganics.com.au/organic-cheese/

http://www.barambahorganics.com.au/where-to-buy.aspx

Hi Everyone,

Is there a way to make chocolates shiny?  Maybe mixing them longer at a certain heat?

Thanks,
Cerise

Hi All,

If there is already a link to this, please give it to me.  If there is none, could someone provide the recipe?

Thanks heaps,
Cerise

Hello all,

Don't know how to post this properly as I am a newie so I cut-&-paste my earlier blog & I don't know where it went.  I think it's superfluous to post all of the recipe but this is how I cook it without oil.  I like pressing it because it cooks really quick.  Hope this helps.  Cheers, Cerise

Re: I'm a New Member & Unfried spring rolls

« Reply #20 on: February 15, 2013, 01:07:19 AM »

--------------------------------------------------------------------------------

Thank you all for welcoming me.  I apologise for throwing up on you all.  I mean that was the longest intro anyone has posted, I think.  This is the first forum I belong.  As a token of my appreciation, I was going to post a recipe that my daughter & I use for bonding ('cause it's lots of preparation - with a TM - I'm sure it won't be, as the vegies will be cut for me) which is making spring rolls.  You already have that here so I just want to add that I don't fry mine & eating it with raw rice paper is not as palatable.  Mine has sliced prawns (bought fresh, not cooked) & some minor additions like mung bean sprouts.  To brown them, I use my sandwich presser with a teflon coating on both sides.  Mine has a slider to regulate how much lower you want the presser to go so I just lower the lever enough not to squash the roll.  If I am in a hurry for it to brown, I just flatten it.  Ingredients are half cooked anyway & my guests do not mind them squashed as the taste is still there.  A girlfriend just bought a stoneware (you can fry with no oil) & she said she just rolls the spring rolls on it & they brown faster.  One lady here uses an oven & a mini one is great.  A little oil, especially if they are good oils, is good for the body so sometimes I spray oil.  My daughter is allergic to wheat so for her I use the Vietnamese rice paper & you don't need to fry that.  In the past, when I used to fry them, I got so fed up as, soon as a batch was taken off the fryer, they're gone even by the time the next batch is ready so I make sure the last one is for me; I made myself a whopper.  Hope the unfried bit is useful.

By the way, how long is this blog been going on?

I am from Sydney, Australia.

Cheers,
Cerise

Hello All,

Is there anything I can do to prevent my concocted chocolate from melting sooner at room temperature versus the shop-bought ones?  I used chocolate melts.  Could be my procedure or the type of chocolates I used?

Thank you.
Cerise

Hi All,

Does anyone know how to make wafer biscuits without the fillings in-between the biscuit?

Or, does anyone know where I can buy them in Australia?

Thanks,
Cerise

Thank you all for welcoming me.  I apologise for throwing up on you all.  I mean that was the longest intro anyone has posted, I think.  This is the first forum I belong.  As a token of my appreciation, I was going to post a recipe that my daughter & I use for bonding ('cause it's lots of preparation - with a TM - I'm sure it won't be, as the vegies will be cut for me) which is making spring rolls.  You already have that here so I just want to add that I don't fry mine & eating it with raw rice paper is not as palatable.  Mine has sliced prawns (bought fresh, not cooked) & some minor additions like mung bean sprouts.  To brown them, I use my sandwich presser with a teflon coating on both sides.  Mine has a slider to regulate how much lower you want the presser to go so I just lower the lever enough not to squash the roll.  If I am in a hurry for it to brown, I just flatten it.  Ingredients are half cooked anyway & my guests do not mind them squashed as the taste is still there.  A girlfriend just bought a stoneware (you can fry with no oil) & she said she just rolls the spring rolls on it & they brown faster.  One lady here uses an oven & a mini one is great.  A little oil, especially if they are good oils, is good for the body so sometimes I spray oil.  My daughter is allergic to wheat so for her I use the Vietnamese rice paper & you don't need to fry that.  In the past, when I used to fry them, I got so fed up as, soon as a batch was taken off the fryer, they're gone even by the time the next batch is ready so I make sure the last one is for me; I made myself a whopper.  Hope the unfried bit is useful.

By the way, how long is this blog been going on?

I am from Sydney, Australia.

Cheers,
Cerise