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Messages - cottchick
1
« on: May 11, 2015, 02:02:04 pm »
I just made these tonight as per recipe for the first time in absolutely ages and gosh they are lovely! Too late for eating more now, but the house smells beautiful and brekky is ready for tomorrow. I used wholemeal flower this time.
2
« on: May 20, 2013, 03:26:23 am »
I just made this using tahini instead of nuts (just out of curiosity after seeing it recommended here on about page 2), and it's great!
I used 70% chocolate and coconut sugar but otherwise all as in the EDC.
Very happy with the tahini variation although I am a big fan of nuts so will probably alternate as I go.
Might try half tahini, half nuts next time.
3
« on: May 14, 2013, 06:54:36 am »
Thank YOU Amy! It's so nice to have everyone say "yum" for a change. I just put the sweet potato in in biggish chunks, about 2cm squared.
4
« on: May 14, 2013, 02:15:57 am »
This was a massive hit with all the kids and my husband, we all loved it. What I liked was the marriage of my TMX and slow cooker!
A couple of things id do differently next time: I used rissini, the pasta that looks like rice, and it was too gluggy by the end, so either a rice or a larger pasta next time.
Also I added sweet potato which was delicious but maybe requires more stock being so absorbent. The sweetness of it was lovely though.
The turkey meatballs were really tasty, next time though I would sauté the onion first as it still had a slight crunch.
This one is a keeper, I'll absolutely be doing it again.
5
« on: May 13, 2013, 04:31:30 am »
I've got this cooking right now! So far so good...
6
« on: March 31, 2013, 02:53:53 am »
I'm planning on doing this one tonight for a crowd, approx 8 adults and 9 kids. Anyone got any tips for doing this in a large quantity?
Cheers
Serena
7
« on: February 23, 2013, 05:01:05 am »
Just letting anyone wondering know - 45 mins for two cakes in the oven, fan forced 180* was spot on. Goldfish maybe we need a thread dedicate to recipes that contain the instruction: "put all ingredients in bowl".... 
8
« on: February 23, 2013, 01:20:14 am »
I so love this recipe! This time I'm making it in two tins. I've scrolled through about 15 pages of replies for suggested cooking time for it this way....anyone know?
I've set timer for 45 mins. I hadn't thought of doing it without cocoa, good idea whoever posted that! Such a ripper of a recipe, and anything that begins with "putt all ingredients in bowl" is going to get tried out in my kitchen.
Serena
9
« on: January 21, 2013, 03:04:20 am »
I have this one in the oven yet again! Such a fantastic cake, I just love it
10
« on: December 09, 2012, 02:08:37 pm »
I use this as a jam and as a chutney. My little girl has a ham jam and salad wrap for lunch most days if I have a batch of this handy. It's such a beauty!
11
« on: October 13, 2012, 01:33:03 pm »
Hi Karen, yes it's the same thing. It tends to be liquid in summer and solid in winter depending upon where you live. Hope you enjoy them!
12
« on: October 10, 2012, 02:02:37 pm »
Oh my goodness Mcmich that is absolutely hilarious!
13
« on: October 10, 2012, 01:55:13 pm »
I just made another batch of these and had run out of zucchini so threw in a beetroot in its place and it was lovely! I've just realised I forgot all the spices but they still taste good.
14
« on: October 08, 2012, 02:43:16 pm »
I LOVE for foods sake! Made the strawberry jam last night, the yellow curry paste today, umami tomorrow....I have made so many of the recipes in that book! It's an absolute winner. Gosh you'd think I was getting royalties or something. No affiliation, just like it a lot. I'm going to try the fudge tomorrow too. The yellow curry paste was lovely in a vege curry tonight with a tin of coconut cream, also in a batch,of mayo. Gives coleslaw a golden hue!
15
« on: October 07, 2012, 12:14:18 pm »
Well that was the easiest jam ever and its absolutely beautiful. It doesn't make much but I will be making another batch later it's so easy! I used a pink lady apple as I didn't have any green ones and its all good. The only thing I did differently was I used raw coconut sugar.
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