hi Angel,
Thanks for popping by. Oh, Kabuki Brushes? I’ve used one once… at my daughter’s wedding. Absolutely beautiful!

Hi Bek,
It’s always lovely to hear from you. I wonder if producers add lots of other stuff to the store bought butter? Did you find your homemade butter more bland?

And yes, your Thermomix… you only said that to make me jealous now, didn’t you?

I used to make a butter type mixture as I way of getting Coconut Oil into my family. I would blend 500g butter with some olive oil and some coconut oil. The other benefit is that you can put this butter in the fridge and it never goes hard!!! Let me know if you want accurate quantities and I’ll dig out the measurements for you.

Oh raw cream. I can only imagine! And no, it isn’t real hot here in SA. Nothing like the beautiful QLD weather, which I miss.

I used just my regular electric beaters. In this weather ( if it’s as hot where you are!) you might want to ice a heap of water for washing it.

I don’t think it works out cheaper, but it was fun. Try not to eat all your butter before you get to make the pikelets with the buttermilk. 😉

Yep, that’s the sort I might use. I have plenty of appliances but an electric beater is so easy and quick to clean up. Let me know how you go using the kitchenaid. I’d love to hear of your results.

Mmmm, mashed potato with butter and sea salt. Yum! Any type of potato needs butter, in my opinion. 🙂

Oh you did get the juicer? Good on you! Our juicer doesn’t do the best job with super wet foods like watermelon, pineapple, tomatoes, kiwi, etc. Then the pulp will be quite wet. But as you have found, the drier type of fruits/veg juice to perfection.Apparently the Champions and other do the same thing. It’s the type of system it is – auger.

Okay, I’ll try and post a juice recipe later on this week. It’s a good one- extremely healthy.

Off topic? no such thing on my blog. 😉

I’ll keep that in mind, Katie. Good thing you wrote it down so that I can refer to it. You know I have a mind like a sieve.

Yep, sounds like the same machine, that’s all we used. One of these – http://images-en.busytrade.com/193394600/TOTA-504-Egg-Beater.jpg – Though, you’ve reminded me I should make some more, so I will try have to try it in my kitchenaid stand mixer this time around! I’ve also been told it can be done in a food processor, because it dosen’t need to be airated so much as it needs to be agitated, and even the blades of a food processor will do that. Haven’t tried a food processor personally though.

I’ve grown up eating margerine. I know butter is healthier but it really is an aquired taste, I’m trying to use it more but it’s hard. These days we’re about 50/50. I still can’t stand it when hubby ruins my mashed potatoes by putting it in though! (yes, they’re not healthy either, I know 🙁 lol) – he grew up eating butter.

While I think of it, I ended up getting the same juicer as you, the compact, and after putting it away while pregnant and very ill, I have brought it out again! It’s wonderful, but I was wondering, do you find the pulp is wetter than you expect? Hard things like carrot are fine, but if I juice something like tomatoes, I even end up with small drips of juice in the pulp tray. Don’t get me wrong, I’m getting plenty of juice, it isn’t pouring out both ends, but it just seems to be wetter than I expected. Is it just because it’s a cheaper machine (Though I have come to agree a cheaper machine is better than no machine at all), or should I consider looking at it on warranty?

You should post some juice recipies! I need inspiration because my complicated recipes have been failures, and the one fruit one veg recipes are getting a little bit repedetive. I want to use more unusual juicing veggies but I don’t know how to incoporate them successfully without using recipes that call for ginger and herbs and stuff I don’t have.

Sorry for going so off topic, but I just remembered you might know more than me about it lol.

If you’re ever going down to Victor, might be worth a stop at Alexandrina Cheese Factory. Looks like they have pure jersey cream tubs up to 2L. That’s the best stuff for making butter.