Comments on: About Jo

By: jo richardson

jo richardson — Tue, 08 Feb 2011 06:15:44 +0000

Hi Fotini,
oh i love your name dilema! I was giggling away reading it! yes, kirchenAid gets under your skin, i totally understand that.
Now the recipes, Cheesecake flavoured ice cream, oh yum. I would think that has cream cheese and nutmeg added into the basic custard? Can’t say i have ever had,,, but it sounds deliciious. Your pav – how annoying. I am thinking it is cooling too quickly? Try only opening the oven a tiny smidge!. If the pav cools very slowly it should be better…. but i always have a couple of cracks… that is quite normal. But cool it very slowly – infact even try just turning the oven off and not opening the door. I do know some old fashioned great recipes that suggest that.

Thank you for your lovely email
JO

By: Fotini

Fotini — Tue, 08 Feb 2011 01:08:40 +0000

Hi Jo, I wanted to let you know that I have simply fallen in love with Kitchenaid. My friends are sick of me going on about it (but that’s the price they have to pay for eating the great food). I am so impressed with it’s consistency, speed and results. From my point of view until you get your own Kitchenaid you really don’t know what you’re missing.
Anyhow, I have 2 questions I need help with. (1) Would you have a recipe for cheesecake flavoured ice cream? and (2) Whenever I make my pavlovas everything works out brilliantly until I turn the oven off, and open the oven door slightly ajar, that’s when my pav starts to get into trouble – it cracks only on one side and separates and kinda sinks a bit – what am I doing wrong?
PS I’ve named my Kitchenaid Scarlet because my car is named Roxy, my dog is named Ruby so my Kitchen aid had to be named Scarlet!.
Thanks heaps, Fotini.

By: jo richardson

jo richardson — Tue, 18 Jan 2011 00:46:54 +0000

Hi Andrea,
WOW, you have your own Slvie – she will be your pride and joy!
Check out my recipes on the official website http://www.petermcinnes.com.au The recipes are very varied with lots to choose from. All are tripple tested and I give lots of tips.

There are other books, but I think the recipe website and the great book you have is about all you need. Infact you are absolutely ready to go…..
Happy Cooking and stay tuned to TVSN.
Thank you for your email
Jo

By: Andrea Drew

Andrea Drew — Mon, 17 Jan 2011 07:25:38 +0000

Hi Jo, today i just ordered my kitchenaid mixer, metallic silver which im going to call her Slvie, im not the greatest cook in the world but ive been watching your shows on TVSN and youve convinced me to get one and start cooking. Im also recieving the free icecream maker and scoop. I watched you make the chocolate mud icecream and OMG that is what did it for me. I have also purchased the cookbook the utensils and the pourfect cups and the pourfect jugs, im set to go.
Q. Are there ny more recipe books available that you could recommend for me to buy? Or should i just keep looking on the website? Im a very basic cook as it is so the easier the better.
Look forward to a long and happy relationship with Slvie.
From Andrea Drew. Melbourne.

By: Fotini

Fotini — Mon, 10 Jan 2011 08:14:07 +0000

Thanks heaps Jo for the recipe, i’ll be trying it out hopefully real soon.
PS I recently made your Hairy coconut ice cream…it was the absolute best.
Thanks again.

By: jo richardson

jo richardson — Mon, 10 Jan 2011 07:37:58 +0000

Hello,
Caramel ice cream is delicious. It is a little ‘harder’ to make, but so worth the effort.

You can use the vanilla bean ice cream on the website as a base but first

combine 1 cup caster sugar with about 2 tbsp water in a small pan. Stir constantly over a low heat till sugar dissolves. Then stop stirrrng and simmer until you have a light coloured toffee.
Then start the ice cream as per my recipe. But stir the cream into the lightly coloured toffee. It will spatter, so be careful. Simmer this caramel cream mixter until smooth. This mixture is then added to the beaten egg yolks and sugar mixture as per the recipe.
The caramel custard is cooled and churned to a delicious caramel ice cream.
Happy Cooking
Jo

By: jo richardson

jo richardson — Mon, 10 Jan 2011 06:11:56 +0000

Sensational to read to that Alison and thank you for the nicest comment and bothering to let me know.
Enjoy that ice cream too. It is so much nicer to have delicious home made … nothing from the store can compare.
I am making a Champagne sorbet tonight – yummo!
Happy Cooking
Jo

By: Fotini

Fotini — Mon, 10 Jan 2011 06:08:55 +0000

Hi Jo,

I have been using my new mixer “Scarlet” since I got her for Christmas non stop – I just love her. I want to make a caramel ice cream but am unable to find a recipe on the Kithen Aid dedicated websites – can you help?
Regards
Fotini.

By: Alison Beards

Alison Beards — Mon, 10 Jan 2011 00:59:58 +0000

Hi Jo,
i would just like to say thank you thanks you,
i was given a mixer with the ice cream bowl & food peosses & Blender over the last 3 christmas. I tried to make ice cream it was a big disaster so I put it away.
I watch you on Foxtel the other night and you made it look so easy so I gave it a try will everyone loved it great.
So thank you again I am really enjoying making ice cream again.
and now that i have found you wed sit its inspired me to cook more i have even made pasta.

regards
Alison

By: jo richardson

jo richardson — Wed, 29 Dec 2010 11:08:11 +0000

Hi Chris,
Thankyou so much – what a lovely email.
Yes you can use the mixer for all pastry. Use the flat beater attachment. Place the flour into the mixing bowl, turn to speed 2. Drop in the chilled butter cubes, mixing until combined. Add the egg yolk, lemon juice or other ingredients. Don’t over mix or the pastry will quickly toughen.

Check out some of my other KitchenAid recipes at http://www.petermcinnes.com.au
Happy Cooking
Regards
Jo