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Messages - jessie36
1
« on: April 20, 2014, 10:36:08 pm »
We love our corned meat and this looks like a winner, I usually do mine in the slower cooker and its fine this sounds so much better. thanks for the encouragement 
2
« on: May 30, 2013, 05:25:58 am »
Hi ladies my name is Jessie and only joined the forum a couple of weeks ago and enjoy the banter that I have read so far not to mention the recipes and have already used the dips, pate and cupcake recipes but noticed there is a chat group about meal planning and would love some guidance in this area how do you go about it, I am very unorganised and dont plan well in advance then when its lunch or dinner time a lot of head scratching goes on, hubby not much help, as there is only the two of us, need help please.
3
« on: May 24, 2013, 09:39:11 am »
 Ladies please make them I never thought that making cupcakes can be this easy, the end result is in the tasting. I am sure you will all love them. I must admit I cheated a little didn't have enough pistachio nuts so used hazel nuts combined the two the result beyond description. Just lovely. One thing was the batter meant to be runny, if so i didn't add enough milk, I used coconut milk as had that open that probably give it a different taste and flavour as well. Considering I'm not a very good cake baker I was pleasantly surprised, that why the accolades. Most cupcakes and just that plain batter this is special. Lovely.
4
« on: May 23, 2013, 11:38:44 pm »
Well karen what can I say, these are the best cupcakes I have ever eaten, not too sweet and the nuts give it a lovely texture and taste, I used your icing as was running out of time but added a couple of drops of red colouring as it was pink ribbon day and had to add colour, made two batches standard size and then the mini sized ones absolutely divine any cupcakes to make these will be first choice. Had 2 for breakfast this morning. will sent a photo of them sitting on the plate. thanks
5
« on: May 23, 2013, 11:34:06 pm »
Hi Creampuff, made your dip unfortunately I didn't have quite enough coriander growing so used a small amount of different herbs, parsely, water cress, warrigal greens things i had growing in the garden a very success dip. Lovely.
6
« on: May 23, 2013, 11:31:12 pm »
Hi Amy, I was holding a pink ribbon day for cancer and was providing some of the food, and thought I needed something hot and savory made your quiches, I used puff pastry as the base with the ends overlaping for effect and it was a hug sucess and everyone loved them went in a shot, pity I didnt make more, very tasty. loved them.
7
« on: May 23, 2013, 11:22:03 pm »
Hi Cookie1 made the beetroot dip and a huge success, as it was for pink ribbon day the colour was just right for the occasion, and the taste to die for. Went down well. thank you.
8
« on: May 23, 2013, 11:19:33 pm »
Hi Gert, made your liver pate recipe and it was a huge success, but I have created all want the recipe and how to make it alas they don't have a thermy, a definite winner. thank you again.
9
« on: May 22, 2013, 04:11:27 am »
Hi Gert
I made the pate but used duck livers and followed the balance of your recipe unfortunately had only 250 grams of livers so had to adjust the ingredients accordingly the pate was brilliant cant wait for the ladies to try, I also sprinkled some pistachios on top looks different for a pate instead of the clarified butter. Very festive. Thank you for your recipe.
10
« on: May 20, 2013, 12:27:33 am »
Thank you for that I was wondering what icing to use, I have plenty of yogurt so I will drain and adding icing sugar and use instead of cream cheese. I have used this before and no-one guessed it wasn't cream cheese. Might add a little ground pistachio nut into it as well for extra bling.
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« on: May 19, 2013, 10:11:49 am »
What an unusual pancake it certainly is a must try.
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« on: May 19, 2013, 10:01:35 am »
Hi to all and thank you for the most wonderful welcome certainly makes a person well great.
Thank GP for the introduction to the forum and no I don't mind at all, you did it better than I would have anyway.
I am sure that I will benefit from this forum, I have already browsed and found some wonderful recipes for dips and pate which I will be making tomorrow as we will be stage morning tea for pink ribbon day on Thursday so thermy will be busy for the next couple of day as will I looking different goods to make pumpkin scones are looking good saw those on the recipe post.
and PG am in the process as we speak making the goats milk yogurt wait for it to cool and will let all know how it turns out. Can't wait for the results.
Hidden Valley is in victoria country Wallan. A beautiful place to live.
Today spent the day in the garden sow vegies for winter, hopefully all will flourish so we can be self sufficient and cook our own produce. Thermy will be busy. Haven't yet gone to the shopping site but will eventually. Again thanks for the welcome.
13
« on: May 19, 2013, 02:04:18 am »
This certainly is a must try. I have been into roasted beetroot but this could be my next BF. Love this forum, am new to it so am exploring.
14
« on: May 19, 2013, 01:51:46 am »
This pate sounds great I have taken some duck livers from the freezer and will try to adapt this recipe with the orange juice to it, I think it will work, duck liver is not as strong as the chicken liver. I have made the duck pate in the past but like the sound of this one. will try today and let you know the outcome.
15
« on: May 18, 2013, 11:26:24 am »
These sound absolutely divine and will be for our pink ribbon day on thursday Im sure the ladies will love them.
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