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PostPosted: Sun Nov 02, 2014 12:14 am 
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Golden Swan
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Oh it sounds yummy. I must remember to try it when I am next in South Australia! I had assumed it was a recipe you could give us!

NellyG

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PostPosted: Sun Nov 02, 2014 8:37 am 
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Proud Rooster
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NellyG wrote:
Oh it sounds yummy. I must remember to try it when I am next in South Australia! I had assumed it was a recipe you could give us!

NellyG


No it is bought as Ice Cream same as the Ribbons and Streets stuff, but tastes about 1000% better, they also do (and it's in most shops in SA) what is called a Giant Twin. Chocolate covered Ice Cream you buy for a snack.....they are rather additive. :nuts

When you do, give me a ring at Port Augusta as I am only 1/2 hour away in the Flinders to the East. You will see the sign just south of Port through Stirling North. you are most welcome to ring and you might strike it lucky and catch me in the Port. :^


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PostPosted: Sun Nov 02, 2014 11:19 am 
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Newbie
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I use a dozen eggs when I make fried rice. It makes enough for eight people (Feeds my family of four and I freeze the left overs). The eggs are for the cheese omelette I make to go into it. It gives it more taste. I also make pavlova occasionally and fry the left over yolks up with a bit of salt and pepper much like an omelette (I don't like my eggs runny). Or one yolk makes a lovely facial mask and is apparently good for the skin. Just remember to smile when you put it on and let it dry as anyone that sees you will laugh their heads off and it is actually very difficult to "crack" a smile with it on.


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PostPosted: Sun Nov 02, 2014 4:48 pm 
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Sultry Swan
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Ashy wrote:
NellyG wrote:
OK, so what is Golden north Icecream?? (sounds good!)


Golden North is a brand name for the only Ice Cream (left in South Aussie) that is still made with Milk and Cream......the rest should only be called Ice Confection as they only use extracts and enhancers for their product.
This local product is also based in the mid north of the state (Laura) about 100k's south of my location in the Flinders Ranges (approx 380k's north of Adelaide). Sorry to all the interstaters, I should have made a note of that. Oh and by the way it tastes like h h h h hhhhhhhhheavvvvvvvennnnn.

:cclapp :thumms :cclapp
a new reason to visit South Australia. :-)

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PostPosted: Sun Nov 02, 2014 8:43 pm 
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Proud Rooster
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Yep come one come all......don't forget let me know and I will give tips what and where to go in the Flinders.....Maybe even be able to get private tours of sections not open for tourists (no guarantee of this though depends on the time of year etc.


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PostPosted: Sun Nov 16, 2014 10:19 pm 
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Proud Rooster
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Image
Here is a photo of the finished Bread 'n' Butter Pudding
:nuts
Sorry I forgot to photograph the plate with the Golden North Icecream.......To yummy and all eaten.


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PostPosted: Mon Nov 17, 2014 2:42 pm 
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Deluxe Drake
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I often make pavlova with my egg whites, then I make lemon or passionfruit curd with the yolks and spread that on top (I am dairy intolerant so no cream).

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PostPosted: Mon Nov 17, 2014 5:22 pm 
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Golden Swan
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Ashy - that looks just WONDERFUL!

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PostPosted: Tue Nov 18, 2014 12:09 pm 
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Proud Rooster
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Location: Flinders Ranges South Australia
NellyG wrote:
Ashy - that looks just WONDERFUL!


Tasted reeeeeeal goooooood to, especially with some decent Ice Cream. Daughter and 18 month old granddaughter coming up this weekend, guess what they are going to be chewing on. Bet yu can't guess..........

Now I'm bragging. :wee


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PostPosted: Sat Jan 03, 2015 1:40 pm 
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Champion Bird
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Location: Tasmania
Gotta love a recipe that uses 10 googs...


Apricot Clafoutis

Ingredients
400g ripe apricots, halved and stoned
1½ teaspoons icing sugar, plus extra, to dust
1¼ cups almond meal
2/3 cup caster sugar
2 tbsp plain flour
500ml (2 cups) pouring cream
4 eggs, at room temperature
6 egg yolks, at room temperature

Instructions
1. Preheat the oven to 180°C. Grease a square 24 cm (9½ inch), 2 litre (8 cup) ovenproof dish with butter. Place the apricots in the dish, some cut-side up and others cut-side down. Sift the icing sugar over the fruit.
2. Put the almond meal, caster sugar and flour in the bowl of a food processor and process for 5 seconds. Add the cream, eggs and egg yolks and process until smooth.
3. Pour the batter over and around the apricots in the dish.
4. Bake the clafoutis for 25-35 minutes or until puffed, golden and just set in the centre, checking after 20 minutes.
5. Serve immediately, dusted with the extra icing sugar.
Serves 8-10... or 3-4 depending on how hungry you are.


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PostPosted: Sat Jan 03, 2015 11:49 pm 
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Sultry Swan
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artemis wrote:
Gotta love a recipe that uses 10 googs...


Apricot Clafoutis
a photo when you next make it please.

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PostPosted: Mon Jan 05, 2015 10:02 pm 
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Champion Bird
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Location: Tasmania
-will do grabby.
You can use half milk/ cream for a lighter version.
Really good with cherries or peaches too and sprinkle with flaked almonds before baking.


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PostPosted: Tue Apr 14, 2015 12:49 am 
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Old Mother Goose
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Location: ACT area
Thought I'd post an old favourite - Food processor and 1 bowl- This one's for you Levrette

Carrot Cake

! cup walnut crumbs
4 med carrots
1 tin (440g) crushed pineapple -drained
1 cup white + 1cup brown sugar
4 eggs
1 cup veg. oil
1/2 tsp salt
2 cups p. flour
1/2 tsp bicarb soda
2 tsp. baking powder
1 tsp vanilla
2 tsp mixed spice
1 cup coconut

Grease and line(base) pan (approx 20x30)
Heat oven to 160'
Put sugar, salt, eggs and oil in food processor and process until blended.
Change blades. Grate carrots.
Transfer to mixing bowl. Sift in flour, bicarb, baking powder and cinnamon. Stir. Add walnuts and coconut. Mix thoroughly. Scrape into pan.
Bake 45-60 mins
Frost when cool

Cream Cheese Frosting

Zest 1/4 orange
125g cream cheese
50g butter
3/4 cups icing sugar

Process until smooth

Store cake in the fridge
Better the next day


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PostPosted: Sat Jun 06, 2015 10:47 pm 
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Old Mother Goose
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Location: ACT area
OK - no chicken or eggs in this one but without the chook poop I wouldn't have grown the veges

Green Curry Pumpkin Soup
- works well in the pressure cooker

4 cloves garlic - crushed
1 large brown onion - roughly chopped
1 tbl. sp. green curry paste
1 red pepper
750 g. peeled, chopped pumpkin
550 g. potatoes -quartered
1 tsp. salt
600 ml boiling water
400ml coconut milk (if cooking in a saucepan substitute 400 ml coconut cream and 500 ml stock or water)

Saute onion in some olive oil. Add garlic and curry paste then pepper,potato and pumpkin.
Add remaining ingredients and pressure cook 30 mins (or simmer until veges are tender)
Blend the soup until smooth
Serve with crusty bread


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PostPosted: Wed Oct 28, 2015 7:05 pm 
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Dapper Duck
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Location: Mid North Coast, NSW
These recipes are amazing! Thanks so much everybody..I will be sure to try them out as I have an over supply of eggs at the moment haha. The green curry sounds delicious too! I love curry and rice so I will definately try that too. I will post a recipe for an Indonesian egg curry which I really like soon.


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