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Messages - 4getfulelephant
1
« on: June 06, 2013, 04:24:49 am »
DH has taken our 2 boys away camping for the weekend, and I am staying home to get some work done. I was looking forward to a weekend of uninterrupted work, and some "me" time too, but the house is very quiet and empty without my 3 boys 
Tonight I have made lemon cordial and Tenina's lemon curd, and got some more lemon myrtle leaves into the dehydrator ........ definitely a citrus flavour to the evening so far.
Karen H - would you share your lemon cordial recipe? I'd LOVE to give it a go as we buy it all the time... THANKS 
2
« on: April 30, 2013, 11:29:37 pm »
Thanks for the tips everyone - will have another look. Have been trying the international aisle as well as oil & vinegar section but didn't think to look in the vegies. Will check O & V again as well. When you ask staff nobody has ever heard of it! I though white wine vinegar might be a bit pungent. Could water it down if I got desparate though. Good point about the non-alc white wine - I'll have a hunt for that too
3
« on: April 29, 2013, 02:15:43 am »
Verjuice has been suggested to me to use in cooking as a non-alchoholic version of white wine. However I can't seem to find it at any supermarkets or health shops. Looking at this post, could I use white wine vinegar instead of white wine? And would you use the same amount? i.e. I want to try the Snapper/Trout Di Josie from the EDC which has 200g of white wine. Wondering if 200g of white wine vinegar would give too strong taste? Thanks for any suggestions!
4
« on: April 10, 2013, 08:01:17 pm »
Do you think it would work if I just minced the fresh parsley and added enough olive oil to bind it into a paste? How long should it keep in the fridge like that, and how much would you use as an alternative to fresh parsley? i.e. 3 Tsp parsley paste instead of 1 C fresh parsley? Thanks for any suggestions...
5
« on: April 09, 2013, 08:58:36 pm »
Love these - definitely takes longer to mix though. Found they still worked fine when I over-warmed the butter...
Will try some different variations and lessen the sugar next time. Is raw sugar just as sweet as refined white sugar?
6
« on: April 09, 2013, 08:52:23 pm »
Has anyone made the Lemon (or Orange) Cake? It seems an awful lot of mixing, and mine didn't rise much. Tastes good though.
7
« on: April 09, 2013, 08:08:37 pm »
EVERYONE... THANKS for your replies! I am really wanting to preserve parsley I guess. For example - when a recipe calls for 1 cup of parsley, I can use my parsley paste instead. I don't have the Indian Cookbook (maybe I should... my husband isn't a great fan of Indian...). Both the garlic paste and the herb paste look DELISH and I will definitely try those! Will also google 'parsley paste' and see what I come up with...
8
« on: April 08, 2013, 08:29:02 pm »
Does anyone have a recipe for parsley paste - or some easy way to preserve the abundance of parsley in my garden for use over winter? I don't like dried and freezing can be fiddly and messy... You can buy parsley paste from the grocery store and it keeps for ages - but I'd rather make my own and would be grateful for any tips
9
« on: April 04, 2013, 02:13:41 am »
Where can I find reviews for the Beetroot Soup (Borsch)? The recipe is very confusing as to whether you should add the chopped vegetables at the end or not. I did, and the result was a very watery soup with vege bits at the bottom??  Would love some help on this one
10
« on: March 20, 2013, 06:58:20 pm »
My 5 seed bread is currently rising. I definitely had to add some four in as it was like cake mix, not at all like a dough... 
Wondering how I could make this recipe into rolls? Just no way as the mix is too sloppy. Ill settle for a loaf today but I had wanted to make rolls and freeze them  Anyone had success?
cooking-good-looking - have you tried it in muffin tins?
11
« on: March 20, 2013, 06:49:02 pm »
I love my five seed bread... but any tips of softening the crust? I find the crust always goes very hard which turns to rock when you toast it!
12
« on: March 11, 2013, 04:12:09 am »
Made the Beef Strogonoff in the EDC last yesterday early afternoon, then put it in the slow cooker on low until tea time. Went down a treat - the meat was falling apart melt-in-your-mouth and delicious flavours. Putting it in the slow cooker gave it extra time to infuse flavour and also meant my TMX was free for the perfect mashed potato accompaniment  Then we have freshly deep-fried jam filled home made donuts for dessert. Wicked!
13
« on: March 11, 2013, 04:00:40 am »
Interesting post... My naturopath/nutritionist recommended coconut oil to me last week to use as cooking oil as it tastes great and is very good for you. Has many other uses other than in cooking too... one use is it's supposed to be very good for your hair! 
14
« on: March 11, 2013, 03:54:16 am »
Where do you buy cold-pressed rape seed oil?
15
« on: March 10, 2013, 07:55:43 am »
Thanks so much Amy Is there any advantage in using Groats to rolled oats? Are they healthier for whatever reason? Cheers
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