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Messages - hopefulcook
1
« on: November 21, 2013, 11:33:53 am »
Me too. Ironically I don't really like ice cream, but lately I am obsessing about making it!!!
2
« on: November 17, 2013, 10:58:22 am »
I sm Hopeful Cook I am number 40.
3
« on: September 27, 2013, 11:17:11 pm »
Hi I'm Hopeful Cook I am number 27.
My favourite cuisine is also Thai - I lived there for 4 years and love everything about it - people are kind and happy, Bangkok vibrant and exciting, beaches wonderful . And the food is always fresh and full of flavour!!! Thai's are the ultimate foodies, quite happy to travel for an hour to find the 'best' dish - even if there is someone selling the same thing across the street!
4
« on: September 15, 2013, 12:00:51 am »
I took this cake as dessert to a lunch - added lime cream cheese icing and toasted coconut flakes. Looked great (loaf) with icing on top. Delicious!
5
« on: May 23, 2013, 12:07:58 pm »
I make it by the book. Always perfect and delicious. DS8 favourite soup.
Try and use as much stalk as you can, helps to get the weight. We also like broccoli soup, but I prefer them individually rather than combined together.
Looking for more soup recipes, now into my 4th winter with TMX and although my kids like the same old things, I like to try new things. I loved Farfallina's soups - does she still post? The other night I made a great potato and bacon soup from recipe community.
6
« on: May 23, 2013, 11:59:04 am »
My fave is bechamel sauce from EDC. I am 41.
7
« on: May 06, 2013, 12:56:09 pm »
Thanks JD, my DS would love the parmigiana recipe - he has just discovered the joys of a Chicken Schnitzel Parmigiana at our local pub, kids eat free on Sundays, we have been a couple of times in the last few months.
8
« on: April 28, 2013, 04:50:11 pm »
Has anyone made the MOTM version? I have looked at it often but can't imagine what it would be like. Seems like an odd combination, but then I haven't eaten much Dutch food. If indeed it is Dutch?
9
« on: April 01, 2013, 01:34:16 pm »
I normally use the chicken stock paste, how does this compare? Don't have the book but reviews seem great compared to EDC. Does anyone still use chicken stock paste?
10
« on: March 28, 2013, 09:21:11 pm »
Thank you! I was hoping a clever bread person would come to my rescue, will let you know how I go!
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« on: March 28, 2013, 11:40:47 am »
12
« on: March 28, 2013, 11:39:42 am »
Just saw the idea of using HCB's for the bread'n'butter pudding on BBC Food, think I will suggest that.
But still keen for a Selkirk Bannock conversion. The recipe I found looks pretty easy, but I haven't converted any bread recipes before. For the Aussie's... It's a bit like raisin bread, only much denser.
13
« on: March 28, 2013, 09:36:42 am »
Got my in-laws visiting from Scotland and MIL wants to make a bread and butter pudding, but she normally uses Selkirk Banjock (a sultana bread), wonder if anyone has converted a recipe? Thanks!!
14
« on: March 26, 2013, 11:50:33 am »
Wish there was a like for AB. Got my in-laws here for 5 weeks, so very relevant now!!
15
« on: March 18, 2013, 10:57:27 am »
Sorry JD, I was very surprised!!! I see where I went wrong. Will make sure to read posts more carefully in the future!!
But back to the custard, now I have more options, 8, 9, 11 or 12 mins??
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