Show Posts

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 - ajf

Pages: [1]
1
Recipe Book Recipe Reviews / Re: Red Thai Chicken Curry - EDC - with photo
« on: February 06, 2013, 11:17:02 pm »
The recipe in the EDC says to use 600g of chicken - could I possibly up the recipe to 1kg of meat for the same amount of sauce??  Please help! Angela

2
Recipe Book Recipe Reviews / Re: Recipe Review- Thai Red Curry- EDC
« on: February 06, 2013, 11:14:21 pm »
The recipe in the EDC says to use 600g of chicken - could I possibly up the recipe to 1kg of meat for the same amount of sauce??  Please help! Angela

3
Starters and Snacks / Re: Basil Pesto Dip
« on: January 07, 2013, 11:42:30 am »
Hi, I have lots of purple basil at the moment - could I use that at all?? Angela

4
Main Dishes / Re: Gourmet Beef Casserole - with photo
« on: January 06, 2013, 05:24:26 am »
Quote from: judydawn on January 05, 2013, 11:52:10 am
I would use bought flaky pastry sheet for the top (and probably the bottom too) ajf but you could make a batch of shortcrust pastry easily enough with the recipe in the EDC and that would suffice.

Thanks so much!

5
Main Dishes / Re: Gourmet Beef Casserole - with photo
« on: January 05, 2013, 11:15:55 am »
Very happy to give this a go tomorrow night but what type of pastry is best or could you point me to a recipe PLEASE.....  Thank you! :) :)

6
Main Dishes / Re: Butter Chicken & Tikka Paste
« on: October 19, 2012, 02:39:05 am »
Thanks for the clarification, it worked a treat!

7
Main Dishes / Re: Butter Chicken & Tikka Paste
« on: October 17, 2012, 12:06:38 pm »
As I'm new to being a thermo owner, please could you tell me do you use the butterfly when making the butter chicken??

Also is 100g tikka paste too much??

Can someone please confirm that if I've today made the tikka paste to marinate overnight do I then need to add all the similar ingredients tomorrow when cooking the curry.  I need to add ginger, coriander, garlic, cumin, coriander, turmeric and all this is already in the paste I made today.  I'm going off the receipe in the Indian cookbook.  Could someone please clarify quickly as I'm very confused now????  Thank you

Pages: [1]