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Messages - luel
1
« on: October 18, 2012, 08:13:01 am »
I just made these for morning tea, talk about YUM. Of course I made them my own by changing/adding stuff. The dough I: used rapdura added a teaspoon of vanilla bean paste added a handful of sultanas after the 3 min knead, then kneaded for a further 1 minute rolled in to scrolls, brushed with egg then sprinkled with a mix of 100's & 1000's/chocolate hail did a 2nd rise of about 30 mins cooked for 30mins @ 200 degrees They turned out perfect, light fluffy and pretty with the "kids choice" of sprinkles 
2
« on: October 12, 2012, 11:56:05 am »
Just had this salad for lunch - result - very good, yummy and visually appealling Instead of spring onion I added a slice of red onion. I also toasted 10gm sunflower seeds, 20 gm Hazelnuts, 20 gm almonds which I first wizzed slightly in the TM to make them not whole. Added a bit of fresh salt and pepper at the end. Only had saltanas so just used them (50gms) and that was plenty of fruit. Thanks for the great recipe
3
« on: July 07, 2012, 02:22:52 am »
I've had to cut it up and freeze it so I don't keep going back for 'just one more little piece'!
It reminds me of the dutch fruit loaf my mum used to buy from somewhere that I loooved
4
« on: July 06, 2012, 05:56:39 am »
YUM
All that needs to be said!
5
« on: July 05, 2012, 09:15:33 am »
Thanks Ladies. I have a loaf just started on it's 2nd rise, looks good
6
« on: July 05, 2012, 07:18:58 am »
Just wondering if Macadamia oil could be used in place of the walnut oil? I've never tried walnut oil but I'm guessing its 'essential' for it's flavour? Maybe I'll just give it a go anyway with the Macadamia oil and report back
7
« on: June 09, 2012, 06:43:10 am »
Hi all
I have heaps of tangelos ripening on my tree and at the moment I'm the only 'eater' of them in the house, my husband is yet be be converted to the delish tartness of them. Though saying that the ones I've eaten have been the juiciest ever!
So I thought I'd better look for other thing to do with them.
Chookie, I've had a look at the recipe on your blog. Is the result yummy? I'm not really a marmalade lover so am a bit shy to make some. Does it set well, or do I need some jamsetta?
Thanks
Kristina
8
« on: March 21, 2012, 06:50:33 am »
I made these the other day and they really do live up to their name - Never Fail because I forgot to put the marg in! There it was sitting in the microwave all softened nicely when I went to heat up some food for the kids. I had them in the oven baking so was past the point of no return. They turned out great  and healthy too! I sent them the next day with my son to daycare and got the comment from one of the kids in the arvo that I make the best cupcakes (yes!!). My variations to the recipe were: no butter! some milk to make it runnier (obviously not enough liquid seeing as I'd forgotten the butter) 50gm dessicated coconut 1tsp vanilla essence 1 MC frozen blueberries stirred in at the end reverse sp 2 5 secs So Never Fail Cupcakes are winners in this house - a very forgiving recipe! rapadura instead of the caster sugar ground for 1 min sp 9 as a very first step.
9
« on: March 05, 2012, 02:51:15 pm »
Made these today for a picnic we were planning for dinner down at the foreshore. It's been a while since i did any shopping, so was looking for a recipe that I had everything for - found it with this one.
I did add/change somethings which worked very well: I only had a small packet of cream of chicken soup so used that, I also had some left over basil pesto dip, threw that in, wizzed up a handful of basil and the same of cashews, speed 7, 6 seconds and threw that in with the mix. This worked great. They were delish cold served with some baby spinach, capsicum jam, grated cheese and cucumber.
10
« on: February 15, 2012, 08:01:00 am »
Received my black bag today. After seeing both, there is a definite difference in quality and sturdiness, as others have said. I'm very happy and now cant wait to take my machine with me everywhere
11
« on: February 09, 2012, 10:39:20 am »
Thanks Ladies Have gone with the black one, green one was very green! If I was getting it as a gift for free with my purchase of a machine then I'd be more than happy but as I'm paying I chose black Thanks for your great responses Kristina
12
« on: February 09, 2012, 08:29:42 am »
Thanks Michelle
I did look at the website and the bag isn't listed, so couldn't check. I'm thinking the same re the quality but thought I'd ask
Cheers
Kristina
13
« on: February 09, 2012, 07:53:50 am »
Hi all
I've ordered a travel bag, the black one and my demonstrator is coming around with the green one instead because one of her customers who have just bought a TMX in Feb doesn't like green (the colour of the bag which is a gift this month).
My question is: are these bags the same quality? I know there is one out there that is a lesser quality. I'm just wanting to make sure I get what I pay for.
Thanks in advance for any response
14
« on: December 09, 2011, 07:01:09 am »
Like many other have said, this is an awesome bread recipe. I've tried quite a few different recipes now and this one gives the yummiest loaf. If using just white flour the rise is fantastic. I tend to mix in about 100-150gms of wheat grain/buckwheat (ground first). The rise isn't as high, bread is slightly denser (not much) and its delish. I also add 2 Tbsp of chia gel (chia seeds soaked in water). To compensate for the extra moister the chia gel brings, I increase the flour content to 540gms. So far I haven't had a bad loaf. I also add about 4 Tbsp of other seeds. I was using Lupin flour for a while too (about 50gms, instead of the buckwheat), but with this loaf it makes it just a bit too dense.
15
« on: December 01, 2011, 11:50:13 pm »
Jo from Quirky Cooking has her version of this. http://quirkycooking.blogspot.com/2009/10/chocolate-hazelnut-spread-dairy-free.html It's dairy free and probably a bit healthier. I made it yesterday and it's yummy, uses coconut butter and rice milk, dark choc and rapadura, and hazelnuts of course. Worth a look if you want a slightly more wholesome version of nutella which I have never been a huge fan of (too sickly sweet).
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