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Messages - ElleG
1
« on: December 01, 2014, 03:45:43 am »
Thanks DJ, these look great. I am always on the lookout for recipes for left over chicken. We are like you, one chicken seems to go a long way 
2
« on: September 17, 2014, 03:02:27 am »
I very quickly looked for a waffle recipe last night and found one from breadtopia. It is delicious, slightly tweaked. I didn't convert it to the TM - would be very easy to do, but I wanted to go to bed, didnt have time to wait for the TM to cool down! So I melted the butter and milk together, then sat the saucepan in cold water to cool it quickly. Next time, I will use the TM.
Recipe made 10 waffles using 1/3 cup mixture for each one.
Heat the following in a pan until the butter is melted and then let cool to room temperature.
4 oz (1/2 cup or 115 g) butter
8 oz (1 cup or 225 g) milk
Add the milk-butter mixture to:
one cup or 255g white starter
1 tsp salt
1 teas raw sugar
1 and1/2 cups or 170 g all purpose flour - I used 1/2 corn flour and one cup flour
Mix these together to form a thick batter, cover the bowl tightly with plastic wrap and let stand at room temperature for 8-14 hours. If you do this before going to bed, you’ll have the batter ready for breakfast the next day.
Preheat your waffle iron.
Uncover the batter and whisk in 2 large eggs and 1/4 tsp baking soda. Pour 1/3 cup of batter on the hot waffle iron and close the lid. Let cook for 3-5 minutes until golden brown and crisp.
These are lovely, light and crisp. I served them with our usual toppings - yogurt, pepitas, sunflower seeds etc. have the remainder in the freezer, will reheat in a moderate dry frypan.
This mixture can also be used for pancakes.
3
« on: September 12, 2014, 01:53:48 pm »
Just came back from a demo for the new TM. To be honest the things that have changed I don't particularly like. I've owned my TM for 5 years, use it constantly and am very happy with it. The whole process seems to take longer. There is a safety timeout when the machine finishes and it is annoying when you are used to quickly opening the machine and now there is a small delay. The consultant kept having trouble with placing the lid on, so it would error, and have to be repositioned. The screen would take a little while to get used to - now with the knobs and buttons it is so quick. I am not used to screens in the kitchen, and they need turning on, waiting so you can program it. We had recipes using the chips, all fairly straight forward, but not a function that is really necessary. DH pointed out that in the future you could save favourite recipes to your chip and all the family could easily cook. This would be very handy if multiple family members used the TM. For us I could not see any reason to upgrade. The new machine does not have any more functions that I want or need. To me the screen is plain unnecessary, However, my 2 nieces and daughter will be buying one. Technology is wildly attractive to them  bottom line, a great machine regardless of the model.
4
« on: September 10, 2014, 06:12:34 am »
Chookie, I made your basic Sour dough bread today and tweaked it. Very happy with the fruit loaf that resulted  I love the recipe, added cinnamon, half a grated nutmeg, 1 tabs rice malt syrup and about 220g dried fruit (sultanas, ginger and dates) and almonds and pistachios. I soaked the fruit and nuts for 10 mins in boiling water, drained well and added in the last minute of kneading. I have tried other sour dough fruit loaves, will stay with your basic recipe and add whatever I have in the cupboard, so much nicer.
5
« on: September 02, 2014, 10:46:35 am »
Lovely recipe INAID A few tweaks, added chilli and only chopped onion mix for 2 secs. Used coriander, 250g barramundi and180g quinoa pasta and one very large zucchini and some button squash. When I added the pasta I added the fish as well. Cooked them for only 3 mins, let sit for another 2 mins and it was perfect.Gluten free pasta can turn to glue in seconds! 4 serves. DH absolutely loved it, he has a prawn allergy, and this tasted really special.
6
« on: August 27, 2014, 08:29:15 am »
This chocolate is lovely. I always have some home made chocolate in the freezer, usually with roasted nuts and made in chocolate moulds. I tried Jo's recipe and without coconut oil that I usually add to the cocoa butter it took a lot longer to melt. It hasn't quite as much raw cacao as my usual recipe.
It is very good indeed, don't know if I did a blind tasting if I could tell the choccies apart. DH sqys he can tell and likes Jo's recipe better. Jo's is more expensive to make due to the amount of cocoa butter. I will use her methods, but next time may try 1/2 cacao butter and half coconut oil. 5/5 from us.
Linked CC
7
« on: August 27, 2014, 08:10:57 am »
These sounded very different and interesting. I used slightly less sugar but otherwise didnt tweak. Very easy bikkies - we love them. They are like a macadamia shortbread. 5/5
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8
« on: August 25, 2014, 02:57:16 am »
JD, I am with you. No interest in buying a new one. Will like to see what the new one looks like and does, but that's it. I am not interested in an upgrade until this one wears out. DH very pleased to hear that
9
« on: August 24, 2014, 11:21:43 pm »
MJ, I use the 5:2 diet mainly to maintain a healthy weight. I do agree counting calories is not necessarily the best way to lose weight, as it is to easy to fall off the wagon, and stress over every mouthfull. And I hate counting calories. But, two days is not much.
We eat what we perceive as very healthy for other 5 days. Low sugar, small serves of meats, legumes, nuts, lots of veggies etc. mainly GF. I suppose what we eat is JERF (just eat real food) DH can drop a kilo a week, if he does the 2 days. I lose nothing! After losing about 20kgs a few years ago, this is the easiest way to maintain a healthy weight and still enjoy food for me.
10
« on: August 24, 2014, 06:04:01 am »
Chookie, the soup sounds good and very easy. I will have a look at the app. I make a roasted tomato soup and also same recipe without roasting that us around 70 cals. I find if I am organised before hand. I will stick to 5:2 day. Hate getting up in the morning and having to weigh food and count calories, if I haven't pre planned the day.
We usually start the 5:2 day with a small serve of porridge with a splash of milk and 1/2 cup raspberries. Also have a macchiato using 15 mls milk. Starts the day well and keeps us full until lunchtime.
11
« on: August 23, 2014, 06:57:08 am »
I bought the 9 tray Excalibur without the timer. Tried it out, dehydrated cayenne pepper pumpkin chips, bananas, onions, pumpkin seeds, fruit leather and fruit and yogurt leather. Very happy with it. I made room for the dehydrator in the kitchen. However it is to noisy for my small kitchen, so it has been banished to the garage. It sounds like a clothes dryer and it heats up the space. I am sure DH doesn't mind sharing his workbench
12
« on: August 23, 2014, 06:51:03 am »
Anyone still plugging away on the 5:2 diet? I have been on and off all year. On at present. A friend suggested a meal method that I have tried and thought worthwhile passing on.
It is basically cutting up veggies, meat adding all sauces, corn flour etc for a stir fry then freezing without cooking in individual serves. It makes very low cal meals, depending on what you add, and my meals have been 150 to 190 calories each. I use 300g chicken breast for four serves. I thaw out in the fridge, and usually fry (with a splash of water) about a third at a time of the meal to stop it stewing. When the last third is nearly finished I add the lightly cooked portions and finish off together. First mouthful you realise it's not as crisp as fresh, and after that think its good.
I have 10 portions in the freezer at present. Did a big shop of greens and low cal veggies. Weighed and measured everything, wrote calorie count on the bags and they are good to go. Makes sticking to 5:2 day much easier.
13
« on: August 23, 2014, 06:38:29 am »
Kerry, I have never tried this recipe, but have made paneer cheese from the Indian Cookbook very successfully. I use goats milk and make the soft paneer recipe. Can recommend it.
14
« on: August 19, 2014, 02:43:28 am »
Thanks Cudilih, some tips that I didn't know as well.
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« on: August 19, 2014, 01:27:37 am »
I make yogurt all the time and I use Alyce's method of heating for 60 mins on 90 degrees then proceeding as normal. If I remember I add 3 drops of calcium chloride. I was given an electric yogurt maker, which I really like. If I make 1 litre I use that, if I make 2 litres I use a home made wonder box. It is like 2 bean bags that the thermo server sits in. The yogurt is always very thick and creamy. I use Green Livings Greek yogurt culture and also add their probiotic culture to the mix. The UHT milk also seems to benefit from a longer heating. It is never quite as thick as the fresh milk. I think one of the most important things with making yogurt is maintaining the incubation temperature. I have also made the UHT method of warming the milk in the packet sitting in warm water in the sink. Then incubating in the yogurt maker. Not as thick, but ok for when we are caravaning. Love the subject of yogurt making
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