This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Messages - Morte
1
« on: May 18, 2011, 05:17:01 am »
I have the tikka paste cooking currently.
I only put in 1/2 the requested chillies, not wanting it too hot.
It says it's supposed to be red, but mine's more a brown so far. The recipe calls for tomato PUREE, but I'm wondering if the recipe writer meant tomato PASTE. Anyone have any input here?
Thanks.
2
« on: April 29, 2011, 07:53:27 am »
Not for pie, not as a pav, just a recipe for little eating meringues  Anyone have a recipe that works? Thanks.
3
« on: April 27, 2011, 05:00:25 am »
Recipe Name: Bolognaise Sauce
Book Name: EDC
Tweaking details: added 1/2 tbsp stock paste and 1 tbsp Worcestershire sauce
Review: added the above to add richness/spice and a little more flavour, my family found it without them a little bland. Makes a nice smooth sauce that clings well to the spaghetti. Not a lot left over, after feeding only 2 adults 1 child (7). Will make again, with more veggies in it for bulk.
Score: 4/5
4
« on: April 27, 2011, 04:56:02 am »
I've just made these, with dried cherries as the fruit (well chopped).
I found that I couldn't even get half the popcorn into the bowl to begin with, and then the 'toffee' started to harden long before I could get all the popcorn incorporated in a mixing bowl. I think I ended up with 1/5th to 1/4 of the popcorn remaining.
Spreading it in the tin was hard, so sticky ... ended up oiling my hands and just manhandling it.
Smells delish. It's in the fridge right now to cool. Hopefully it won't go soft too quicky, but I think that for it to *not* go soft, the popcorn really needs to be completely covered in the toffee mix, which hasn't happened.
We'll see.
5
« on: April 23, 2011, 02:35:05 pm »
I was told to drink stout while breast feeding many years ago. Never did get a taste for Guinness, but did grow to like some other varieties. Must give this one a go Next time the weather turns cool.
6
« on: April 20, 2011, 01:07:56 pm »
My delivery demo went close to three hours, but didn't seem that long. We did strawberry sorbet, hummus, bread rolls, pumpkin risotto, beefwood salad, and custard. I don't think I've forgotten anything. My consultant is great. *waves* Hi Janita Two of my friends close by also have Thermies. Two of us bought from the delivery demo of the first. We often chat about what we've been making. It's great fun knowing others with a Thermie!
7
« on: April 20, 2011, 11:13:06 am »
Does it really need the eggs? Or are the eggs the difference between a pate and a parfait? Do they change the flavor? Vie made a pate with a similar ingredients list (sans eggs) but the main diff was cooking the livers then pureeing. You have me curious, and my taste buds watering. I love livers Morte
8
« on: April 19, 2011, 11:48:04 am »
If you get stuck I have a few copies 
Thanks for that thought, but I had one personally delivered by my consultant today, and I'm very impressed. Well worth the buy! Morte
9
« on: April 18, 2011, 05:23:25 am »
As much as I love my Thermie, I'd make the dough in it, and mix the syrup in it, then I'd revert to 'traditional cooking' and put the dumplings covered in syrup into the oven to cook. Just sitting in the hot syrup wouldn't soak them as nicely as having them boil in it as it thickens But then, vie been making these things for YEARS ... and some things shouldn't change (too much) Morte
10
« on: April 17, 2011, 02:47:24 am »
I have the recipe now, thanks people.
Hopefully I'm also picking up a copy of the calendar if my consultant can locate one for me.
morte
11
« on: April 15, 2011, 05:40:42 am »
Keep in mind that I use the water soluble lavender available from the supermarket, and eucalyptus bought in bulk from Auroma ( http://www.auroma.com.au/cpa/htm/index.asp ). I don't buy the 10ml bottles from the chemist/heal food shop/etc (not for cleaning anyway). I pay about $7 for 100ml lavender, and last time paid about $30-40 for a kg of eucalyptus. Maybe $1-2 a kg for bicarb. I've honestly never broken down the cost before. per wash I couldn't say, I've never worked out how many a batch gets me less than $4 a batch (500g)? If you leave out the lavender, even cheaper! I'm more interested in keeping harmful chemicals from my home and family an saving every last penny I hope that ramble helps! Morte
12
« on: April 15, 2011, 05:22:55 am »
I've just enquirer about a calendar, but in the meantime having the recipe PMed would be great Morte
13
« on: April 12, 2011, 04:26:48 am »
I made two of these, in 8" round tins. I cut e domed tops off, sandwiched e two "top to top" with cream that had choc ganache swirled through it, then poured choc ganache over the top until it drizzled all down he sides This was my mother in-law's birthday cake. She thought it was delicious! The mix may not make a huge cake, but it's tasty and moist and you don't always want a large cake. 5/5 in my books
15
« on: April 12, 2011, 03:03:54 am »
I've made these. I find that no matter if the butter is cold or room temp it tends to spread to the sides of the bowl and needs scraping down a lot. I've also found that it doesn't want to mix well, staying sticky down around the blades and firm/doughy up the top, and that the choc bits don't mix in too well. I've never added the nuts. All that said, after a little hand mixing, they come out beautifully and don't last long Morte
|
|
Show Posts
