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Messages - Sarahm

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Jams and Chutneys / Re: First attempt at preserving! Storage Tips please!
« on: January 18, 2014, 08:49:51 am »
Oh awesome tip!!! Thank you so so much!

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Jams and Chutneys / Re: First attempt at preserving! Storage Tips please!
« on: January 18, 2014, 06:54:03 am »
Oh really!! Woohoo! Well that sounds easy enough!

Thanks so much for your help! I really, really appreciate if!!

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Jams and Chutneys / Re: First attempt at preserving! Storage Tips please!
« on: January 18, 2014, 06:39:12 am »
Thanks so much! That's great advice  ;D

Can I ask, is putting hot relish into a sterlised jar with a tight lid enough or when you say it can last a year, do you boil them with lids on etc... Thanks!!

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Jams and Chutneys / First attempt at preserving! Storage Tips please!
« on: January 18, 2014, 04:57:30 am »
Hi ladies :)
I'd love any tips to keeping my preserves fresh! I am a complete novice and am semi-petrified of storing food for an extended period of time!

I've only recently made the veggie stock from the EDC and it seems like a lot of stock.

I've just bought a tray of mason jars and I'm hoping to make a tomato relish to start, the recipe on this site seems great! However if it makes 4+ jars... How long can it be stored in the fridge for? Cause it may take me awhile to get through it all :/

I really need a little grandma to come over and share her tricks of the trade! Lol!

If anyone would be willing to take the time to share your expertise, I will be forever grateful!! Thank you!

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Questions? Technical Issues? The Survival Guide / Re: Can I freeze and reuse bechemal sauce?
« on: May 24, 2013, 04:49:12 am »
Thanks so much!!! Xo

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Questions? Technical Issues? The Survival Guide / Can I freeze and reuse bechemal sauce?
« on: May 24, 2013, 04:45:16 am »
Can I freeze and then reuse bechemal sauce??
Thanks!!

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Cakes / Re: Nigella's choc chip banana muffins
« on: May 07, 2013, 01:41:15 am »
Oh your the best!! Thanks so much!!! I really wanted to make mini muffins for the munchkins, but didn't want them ruined because I didn't use liners.

That link is fabulous, thank you! I'm going to post it on my fB page as I know lots of my friends are like me and not 100% sure how to use coconut oil.

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Cakes / Re: Nigella's choc chip banana muffins
« on: May 07, 2013, 01:18:36 am »
Really, really silly question. Do I HAVE to use a muffin liner, or could I do with out it?

Also, do you think I could substitute vegetable oil for coconut oil???

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Chit Chat / Flying with TM :)
« on: October 22, 2012, 01:12:12 am »
Hi ladies!
I was told there was a thread on here already dedicated to this question, but I cannot for the life of me find the thread!!

I'm flying back East in a couple of weeks and have considered taking thermie with us to help with a few parties/ get togethers we will be hosting. I am hoping to buy or borrow the TM travel bag.

My questions are - Do I take as carry on or check it in? Any experience with either? Will it fit in overhead? I'm taking 3x carseats, and a double pram... so I'm not quite sure if it's going to be worth the hassle or not.

Any tips or experiences would be greatly appreciated!!
Thanks:)

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Desserts / Re: Macarons - French Style (With Photo)
« on: August 08, 2012, 05:25:53 am »
Well they worked great, rose and got little feet and then when I rotated them they went FLAT! NOOOOOO!!!!

Wish I could post a pic, but it's not letting me add any attachments!

They had a perfect crispy dome and were lovely and chewey and quite hollow in the centre. I'm not quite sure what went wrong??

They were a bit big, quite big actually, so maybe they got too heavy? They also seemed to take too long to cook, so I turned the temp up from 120ish to 135ish... Maybe that did it???

Definitely trying them again, they were so much easier than I thought they'd be... The piping SUCKED though, so I might buy one of those syringe pipers.

****** If anyone can tell me how to post pics from my phone that would be fabulous!!!!

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Desserts / Re: Macarons - French Style (With Photo)
« on: August 07, 2012, 12:36:34 pm »
Actually I have one question regarding Mara's recipe - when do I add the colouring??? I've bought the wiltons concentrated paste sobwill only need a tiny dollop of it... Do I add it while I'm folding in the dry ingredients? I'm assuming I don't add it to the egg whites as it wont work then!?!
Thanks!

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Desserts / Re: Macarons - French Style (With Photo)
« on: August 07, 2012, 10:37:04 am »
Oh awesome, thanks so much ladies! I currently have my egg whites 'aging' and I'm making them tomorrow!

Good tip to know about how to flavor the macarons too! That makes so much more sense.

I live in Karratha - but it is quite warm here again now, so I have all the air cons on during the day anyway :p fingers crossed that will help!!!

Thanks again!

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Desserts / Re: Macarons - French Style (With Photo)
« on: August 05, 2012, 07:50:51 am »
I'm so excited to try this recipe! Not only am I novice cook, but I am also a novice thermo cook!!

I live rurally in the desert - so we have ZERO nice foods... This is my new mission!

I've never whipped egg whites before... I am very nervous! I am a perfectionist though, so hopefully that works in my favour!

Has anyone got some tips on how to flavor the mix? I'm aiming for lovely blue macarons with perhaps a white chocolate ganache inside (I've never made that either!)

Hopefully I can show a pic from my phone  if I'm successful

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