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Messages - KerrynN
1
« on: October 14, 2014, 10:18:20 am »
Is there any way to make this ice-cream without eggs?
2
« on: July 24, 2014, 10:10:41 am »
I need to make a dessert for a girls weekend away. Would this be ok to bake in advance and then take with me to reheat later?
Kerryn
3
« on: May 20, 2014, 01:23:05 pm »
Thanks to whoever it was that recommended Wonder. I really enjoyed it and have suggested it as our next book club book.
I've also just finished The Life and Times of The Wicked Witch of the West - I do not recommend it! It was patchy as to the story, poorly written, and felt very rushed at the end in trying to marry the revisionary story with the real story.
4
« on: April 27, 2014, 01:07:08 pm »
I have recently finished The Keeper of Lost Causes by Jussi Adler-Olsen. A mystery of a different kind, with funny characters, set in Denmark. My recent bookclub book was The Invention of Wings, which was confronting but good. I have also recently finished Dust by Hugh Howey, the final in his Wool series. For those with eReaders you may wish to check out http://tuebl.ca/ where you will find LOTS of free ebooks. I have found some fantastic books here. My tip though is to not be tricked by the download links (many of which are adds), when you get to the actual book page and you want to download it, click 'download options'.
5
« on: April 27, 2014, 11:25:06 am »
I have this cooking with sushi rice atm, but with half the quantities. Would I need to cook for the same period of time?
Kerryn
6
« on: February 09, 2014, 07:37:40 am »
I attended a demo the other day and the consultant mentioned making shredded chicken breasts for sandwiches and salads but not how to do it. Can anyone suggest the best way please?
7
« on: October 15, 2013, 09:10:00 am »
Hi all,
Our school festival is on this Friday and the nachos stall wants to make the Melted Cheese dip for the lunchbox booklet but I can't find the darn thing anywhere. Could someone please post or pm me the recipe please?
Thanks,
Kerry
8
« on: July 05, 2013, 10:18:58 am »
This is often an indication of a virus. I would suggest you update your virus scanner.
9
« on: July 03, 2013, 01:02:54 pm »
I made this tonight as I had promised the kids some custard and then realised I had no eggs. I didn't add the cocoa (as we were having it with fruit pie) and I used cows milk instead of rice milk (so not dairy free). The flavour was really good but I did find it a little bit... stringy? Hard to describe but it was a bit unexpected.
As I said, the flavour was great and we would make it again. I have left overs in the fridge to see what it turns out like tomorrow as a snack.
Cheers,
Kerryn
10
« on: July 02, 2013, 11:55:11 am »
I made this tonight without the sweet chilli sauce. It was yum, but I think next time I would make sure I had that ingredient. I couldn't find a dish that I could fit into the varoma so instead I used an oven bag. It worked ok but made it a bit difficult to add the cornflour toward the end.
I will try it again though.
11
« on: June 29, 2013, 08:39:46 am »
Thanks JD. The soup I have planned is a thick creamy chicken and rice, so will cook it first and will keep warm in thermos ever while bread cooks. Thanks!
12
« on: June 29, 2013, 07:46:52 am »
Has anyone tried cooking this bread while cooking soup in the varoma? Am time poor today but want soup and fresh bread.
13
« on: June 22, 2013, 04:33:58 am »
Name of Recipe: Curried Carrot and Celery soupNumber of People: 4Ingredients:- 1 onion, peeled and quartered
- 300g carrots, chopped roughly
- 150g celery, chopped roughly
- 1.5 tbsp curry powder (I used my homemade one, not sure where recipe is from though, can use less if you don't enjoy the lingering curry flavour in your mouth)
- 500ml turkey or chicken stock, or water and 1 tbs stock concentrate
Preparation:Chop onion, carrot and celery in bowl at speed 5, approx 5 seconds. Add curry powder, stock (and/or water). If you prefer a thinner soup, top up with extra water to reach approx 1 litre mark in the bowl. Cook on temp 90 for 12 minutes, speed 1. Blitz on speed 9 for 1 minute and serve with warm bread rolls. Photos: too lateTips/Hints:I made this after having made stock concentrate and although I scraped out as much from the bowl as I could, I didn't clean in between recipes. This may have made the soup even more flavourful and is also why I didn't add any extra seasonings (although I do use much less salt in my stock concentrate as I freeze it so am not so worried about the preservation requirements). Even DS11 loved it (although he did have to accompany with a glass of milk to reduce the curry burn on his lips). This recipe was inspired by the Carrot and Cumin soup posted by Katya ( http://www.forumthermomix.com/index.php?topic=5709.0) which I intended to make, only to realise I had no cumin.
14
« on: April 07, 2013, 09:59:04 am »
2 batches would be too much for the TMX. You could make one batch and rise them in a basin, then makethe2 nd batch while they are rising. There would only be about 10 mins.between batches. If you have 2 bowls it is easy.
I did as you suggested Cookie and did three batches one after the other. I mistakenly put the crosses on two of them before the second rise so the crosses just merged into the bun. They were very well received regardless. The third batch I rose once and then formed into 15 buns and put them in the fridge for overnight. I took them out first thing and added the crosses and baked them when we arrived at Mum's a few hours later. They were fantastic!
15
« on: April 07, 2013, 09:49:32 am »
We just has this again and it was just as yummy as last time.
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