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  1. #11
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    That's not pathetic at all! Good for you, I say

    Just keep trying new things one at a time and you will be surprised where that can take you.

    Veggie gardens are awesome, enjoy!

  2. #12
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    I try and make as much from scratch as possible. Cheaper and better for you too.

    I make red sauce like many here and use tin tomatoes and tomato soup so cheat a bit but this may help http://www.cooks.com/rec/search/0,1-...sauces,FF.html - 342 sauces to be exact

  3. #13
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    Winter has well and truly kicked in here, tis the season for soups and slow cooked meals. I'm making a soup tonight and will just chuck in whatever veges/pulses I have in the house with some stock and herbs/spices. Noms.

  4. #14
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    I made the most delicious cauliflower soup last night and just had it again. Simply I huge head of cauliflower cut up small into 1lt of chicken stock. Simmer till cauliflower is soft. Use a stick blender till smooth then ad 1/4 cup cream. And it is divine.

  5. #15
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    that site looks great, so if you had your own tomatos you would just use the same weight roughly to what the tin would be??

    Dp would love some soups for work and casseroles we've got the weather for it now

  6. #16
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    Quote Originally Posted by Msbecb View Post
    I made the most delicious cauliflower soup last night and just had it again. Simply I huge head of cauliflower cut up small into 1lt of chicken stock. Simmer till cauliflower is soft. Use a stick blender till smooth then ad 1/4 cup cream. And it is divine.
    Yum I love cauliflower i'd eat a bowl of it raw yum yum

    Looking forward to making my own dips too, omg i'm getting hungry thinking about all this food

  7. #17
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    I made a really nice scroll dough the other day. 1 cup of wholemeal SR flour and 1 cup of Greek yoghurt. The mixture is really sticky to begin with takes about 5 minutes to get good results but it is worth it. Add a bit more flour if the sticky issues aren't going away. I made pizza scrolls the other day and the kids loved them.

  8. #18
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    Quote Originally Posted by missie_mack View Post
    I make my tomato sauces in the slow cooker, so they can bubble all day. The biggest gripe is blanching/peeling/deseeding tomatoes....

    Jelly slice is an art. I had to join CWA for 12 months to master it. Start with lemonade scones
    Once again my jelly slice failed, failed miserably dp makes it no worries, i've now tried at least 6 times and it's still wrong wrong wrong also caramel slice my all time favourite and i just can't get it right, actually pretty much any slice i seem to completely destroy, cakes biscuits i can do easily just something about those slices get me everytime. I don't have a slow cooker i may look into it further down the track

  9. #19
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    Quote Originally Posted by Aquillah View Post
    I made a really nice scroll dough the other day. 1 cup of wholemeal SR flour and 1 cup of Greek yoghurt. The mixture is really sticky to begin with takes about 5 minutes to get good results but it is worth it. Add a bit more flour if the sticky issues aren't going away. I made pizza scrolls the other day and the kids loved them.
    I think my kids would like that too

  10. #20
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    We grow tomatoes and make pasta sauce with those. I like to have a cuple of the jars in the pantry as back up but rarely use them. The one I haven't yet mastered is the bachemel sauce for lasagne so it's Leggos all the way there. I love red wine in the tomato pasta sauce with mince, but following a recipe using white wine in a creamy chicken pasta it tasted terrible, must have used the wrong wine but not willing to try that one again, it tastes fine without the wine!


 

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