Comments on: Testimonials

By: jo richardson

jo richardson — Tue, 17 Jan 2012 03:13:14 +0000

How lovely of you! I hope you like my recipes just as much.
Clothes, yes I love them and simply buy when i see something bright and fun. Similiar to food, all about colour and texture first off for me.

Hope you got lots of useful tips from the DVD
Happy Cooking
Jo

By: Carolynn

Carolynn — Mon, 16 Jan 2012 04:57:42 +0000

Hi Jo!

We love your fashion sense on your KitchenAid demo video…can i ask where do you buy your clothes? Also love my new KitchenAid!

Thanks!

Carolynn

By: jo richardson

jo richardson — Fri, 30 Dec 2011 02:11:23 +0000

Hi Pauline,
Wow congrats to you and thanks for such a lovely comment!
Try the chocolate mud ice cream and harity coconut – both sensational
Happy Cooking
Jo

By: Pauline

Pauline — Thu, 29 Dec 2011 22:47:38 +0000

OMG i have just made vanilla ice cream in my new almond cream kitchenaid stand mixer from your recipe Jo on the website, i have never tasted icecream like it ABSOLUTE HEAVEN Thanks for the tips can’t wait to make strawberry shortcake stacks next…

By: jo richardson

jo richardson — Tue, 04 Oct 2011 09:34:29 +0000

Hi Kerrie,
Thank you for such a lovely positive email. Yes I remember your husband as I feel or should i say felt just like you! Initially I just hated gluten free food and that taste!
You can cook great gluten free food, with a couple of tricks and tips. I can highly recommend Dr Sue Shepherds recipes, Sues food is delicious as is Spencer Clemments recipes.
Have you looked on the KitchenAid website http://www.kitchenaid.com.au official recipes?
These are written and tested by me and I think you will like them. There is a special section for gluten free recipes. I can especially recommend my apple frangapani tartlets (the best pastry)! There is also a fabulous sponge cake, wonderful choclate brownies and sausage rolls made with an unusual potato pastry plus others.
It is still a game of trials and every time I make somthing I seem to get it better and imporve the texture. Please join Top Table as well as you will receive more recipes each month. There is a incredibly good pizza base coming and a wonderful orange cake!! I recently cooked the pizza for a ground of magazine food writers and they couldn’t believe it was gluten free! How happy was i with the response.

I am always here to help and assit you on ask jo. Hang in there as gluten free food is imporving every day… I am constantly meeting new retailers, bakers, confectionary makers etc. but i would encourage you to make as much of your own food as you can. Freeze individual slices and cakes (so you have it on hand) etc as the food does not keep. Much of the packaged food does contain additives I dont like to eat and I believe they have ‘that lack of flavour, after taste and texture’… !
Happy cooking and enjoy the beautiful toaster
Jo

By: Kerri

Kerri — Tue, 04 Oct 2011 07:34:36 +0000

Hi Jo,

It was pleasure to watch and meet you recently at the Melbourne glutenfree expo. My husband was the person who asked about the flour aftertaste of everything he had treid, I am not too sure you will remember him.

We both wanted to thank you for your wonderful hints and tips for baking to prevent the flour aftertaste and how to bake light moist glutenfree cake, all your tips worked a treat, my girlfriends were not even aware they were eating a glutenfree cupcake. So thank you for making baking enjoyable again, My husband was lucky enough to win a kitchenaid toaster while we were at the expo thanks kitchenaid wonderful addition to our kitchen.

I am hoping you can help me again, I am looking for a good pastry recipe (gluten free) as since being diagnosed I am yet to have a good pie or sausage roll and as I usually make my own I have not been successful in making pastry that does not come out dry, gluggy or tasteless.

I hope that you are able to assist me with my request and look forward to hearing from you in the near future..

By: jo richardson

jo richardson — Sun, 10 Apr 2011 06:59:33 +0000

Hi Susan,
The Ultimate mixer Cookbook is a cook cookbook. I have made quite a few recipes in it and enjoyed them. (sausages, and a couple of the breads)
However I have not made the pavlova. Looking at the image in the book the base of the pav shell looks very dark and very dried out? I agree 2 hours does seem too long.
I so hope you enjoy my recipe. I have had many lovely comments. You can also add the sugar much slower than this recipe… but I love the way you can add the sugar and simply leave the mixer purring away!
There is also my blog on Pavlova, have a look at the posts. It may help ?
Jo

By: SUSAN DONOHUE

SUSAN DONOHUE — Sun, 10 Apr 2011 04:49:54 +0000

Hi Jo thanks for your recipe. I got the pavlova recipe out of the Ultimate Mixer Cookbook that came with my Kitchenaid. It definitely says to bake for 2 hours and then to turn off the oven and leave until it is completely cold. I will try your recipe next. Thanks again.

By: jo richardson

jo richardson — Sun, 10 Apr 2011 02:09:05 +0000

Hi Susan,
oh dear!! Would suggest you visit the Australian website and look up my pavlova recipe. http://www.kitchenAid.com.au go to official KitcheAid recipes and pop in Vanilla Snow pavlova. The cornflour and vinegar in this recipe will create marshmellow in the centre of the pav. If you want a crisper complete pav, leave out the cornfkour and just ad the vinegar.
There are also brown sugar meringues and chocolate chilli meringues on my official recipes.
The humidity can play with meringues causing them to weep or flatten? Your oven temp can also cause issues. Sometimes you may need to bake for a little longer, but yes 2 hours is far too long!! What is the tittle of the book you are using or do you mean the manual. Please go to the Australian website.

Good Luck, please let me know how you go

By: SUSAN DONOHUE

SUSAN DONOHUE — Sat, 09 Apr 2011 09:20:58 +0000

Hi Jo, HELP!! I made two pavlovas today and they were both a flop! The first one I made when I got my new mixer was at Christmas and it was crunchy on the outside and the inside was full of ‘marshmallowy’ filling. Today I got lots of outside crunch but no filling in the middle. Threw the first one out and then the second one did the same. I had vistitors so it was a bit of a dud. What did I do wrong? I followed the instruction in the cookbook that came with my mixer. I used fresh eggs and wondered if that was the reason. It says to cook for 2 hours on 150 is that right? Seems like a long time.
Susan