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Messages - JAM
1
« on: December 18, 2012, 10:12:12 am »
Made this tonight to give away as some Christmas foodie gifts, I cannot believe how quick and easy it is!
I made as per recipe and used about 85% lemon juice and then a mix of orange and lime juice for the other 15% (using up my naked fruit after using the zest!).
It filled 6 x 100ml jars plus a teeny bit left over for me (and the lid to lick too!)
Absolutely delicious, however, next time I might not use as much lime zest as it has a bit too much 'tang' for my liking - it was a large lime though!
2
« on: December 14, 2012, 06:06:09 am »
Thanks for your replies  The chocolate was a recent purchased Cadbury dream block. I grind it in TMX first, them pop in a bowl and start the recipe from there - should I maybe wash the TMX first? Wondering if oil from chocolate has something to do with it?? I am going to try again over the weekend, might try Choc buttons this time instead if grated chocolate. Is everyone's 'pouring' consistency or thick like goo? And MC on or off? Thanks so much! I WILL perfect this! 
3
« on: December 13, 2012, 11:45:37 am »
I've made the Cookies & Cream Fudge 3 times now and the last 2 times have been MASSIVE fails! After the final 22 minutes cooking time, the mixture is like a very firm and dry dough, the white chocolate won't even melt/mix into it, and don't even get me started on removing it from dear Thermy! What could I be doing wrong!? The first time I made it, it turned out OK, disnt seem very 'pourable' at first, I had to scoop it out if jug and mould it into pan, but the last 2 times it has been dry and crumbly - like play dough left out for a day! Anyone had a similar problem? - do you use cold or room temp butter? - light or regular condensed milk? - grind white Choc first in TMX (and set aside) or just add white Choc buttons? - measuring cup on or off? I'm not sure where else I could be going wrong? Any tips would be so appreciated! I was hoping to do a massive batch next week for teacher gifts.
4
« on: October 01, 2012, 01:06:52 pm »
Made this dip over the weekend for our Football Finals BBQ.
Was so easy to make, but thought it was missing something flavour wise, maybe it needed more mint or another herb/spice added to it?
Had a few comments from guests that the garlic was overpowering (whoops!), however, I think I only used 2 cloves - so next time I might use less or pre cook the garlic.
3.5/5
5
« on: September 29, 2012, 12:44:10 pm »
I made this but only put a small spoonful of yoghurt instead of the 100gms - was really nice for something different.
6
« on: September 29, 2012, 12:41:53 pm »
Made this last night to serve today - DELICIOUS! Big hit with everyone. Such an easy and wonderful recipe, I have eaten FAR too much of it though 
7
« on: September 27, 2012, 07:49:51 am »
Thanks for that link!
I think you're right - I'll do the first rise properly, then roll, cut and place in run for quick second rise - then in fridge overnight.
Does dough rise much in the fridge?
8
« on: September 27, 2012, 03:14:09 am »
Hello fellow TMXers I am making savoury scroll pull-aparts for a lunch on Saturday and wanted to do all of the prep on Friday night so all I have to do is pop them in the oven Saturday morning - but as I am not very good with the whole breadmaking thing, I was wondering if you could share your tips/advice please? Does this seem like the right method for preparing the scrolls the night before? 1. Make dough, flatten, place filling on, roll up and cut. 2. Place into springform pan then let rise for 45mins 3. Place into fridge overnight 4. Saturday morning, take out of fridge, allow to come to room temp then pop in oven and bake them as normal Will this work, or should I be doing it another way? Any hints would be greatly appreciated as I have to serve this to people lol!
9
« on: September 19, 2012, 03:48:24 am »
Question: How do you roll them so 'thin'?
I made this on the weekend (first time making pastry - so maybe this has a lot to do with it!) but I couldn't roll my sausauge roll any thinner than an actual full sized sausage roll that you would buy from a pir shop!
It didn't matter too much as I just sliced them thin width ways and told DH and DD they were biscuits, lol.
The thinner I triied to make them, the more the pastry would split. And I couldn't move them once rolled out as they would break - is that normal?
Any tips?
10
« on: September 16, 2012, 11:04:34 pm »
Hello everyone Has anyone got any recommendations for a delicious slice recipe I can serve at our Grand Final Party (there'll be lots of men, so nothing too fancy  ) The other thing is, it needs to be a no bake or suitable to make the day before, as guests are arriving at 9am so I need to have everything done by the night before! Eek! Thanks for any suggestions.
11
« on: September 09, 2012, 02:50:02 pm »
I made this today and am still amazed at how easy and perfect this is!!
I don't even usually like mayonnaise but this is divine!
How is it best to store? I've got it in an airtight Tupperware container in fridge - not sure how long it may last?
12
« on: September 08, 2012, 11:01:58 am »
I made this tonight and the calamari was delicious, so tender. I have never been able to make calamari/squid as it turns out like rubber every single time.
One question, when you suggest to cut it into 2cm strips - what do you mean? Rings that are 2 cms wide, or 2cmx2cm squares?
I made this, put it in the thermoserver then made the Asian Stir Fry Vegetables and served this on top with a little of the sauce - it was amazing!
13
« on: September 07, 2012, 12:40:59 pm »
I hosted a basic demo and went to a Varoma demo before I bought my TMX and honestly think the Varoma demo 'wowed' more, everything was so delicious and looked much more fancy than the basic demo items!
14
« on: September 06, 2012, 02:22:05 am »
I made this last night but didn't have onion so just omitted.
It did seem like it was missing something (obviously the onion!), but the spice blend seemed like it was missing an element as well (perhaps salt or sugar)?
I rate it a 3/5 (without onions), but can see how the onions would make it more delicious.
15
« on: September 06, 2012, 02:19:38 am »
I have made this twice now and was delicious both times!
The first time I did a half batch and think I cooked it too long (and had the MC off), as after 43 minutes it was completely dry and the beef was starting to shred - taste was still superb though, pity that there was no sauce!
The second time I decided to do a full batch of ingredients (except only 700g beef) and l cooked with MC on then took MC off in last 10 minutes to thicken - this turned out perfectly!
I added extra chilli as I found it had no heat to it with one long red chilli, so I put a birdseye in there as well the second time around. I served it over cubed steamed pumpkin, carrot and red capsicum, poured extra sauce over and made a complete meal out of it.
5/5
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