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Topics - Karonjulie

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1
Starters and Snacks / Chicken Liver Pate
« on: March 14, 2009, 12:24:53 pm »
Name of Recipe: Chicken Liver Pate Recipe

Ingredients:

1 garlic clove
1 onion
500g chicken liver (rinsed)
30g brandy (or any other alcohol handy)
30g sherry
30g port
125g mushrooms
6 rashers of bacon
1/2 tsp thyme1/2 cup cream
1 bay leaf
60g butter
salt & pepper to taste


Preparation:

Place garlic and onion into TM Bowl and chop for 5 seconds on speed 7

Add butter and saute for 2 minutes at 100 degrees on speed 1.

Add remaining ingredients and chop for 10 seconds on speed 7.   Cook for 5-6 mins at 100 degrees on speed 4.  Scrape down sides and turbo if required.    Place in a dish, let cool and then place in fridge or freezer.

Enjoy with Pide or other bread of your choice, toasted and cut into bite size bits.





2
Main Dishes / Orange Braised Lamb
« on: February 27, 2009, 07:32:05 am »
Orange Braised Lamb

Serves 4

Ingredients:
500g diced lamb or beef (not a cheap cut unless you want to add cooking time)
1 onion
1 garlic clove
1pkt Hearty Beef Soup Mix
250g water
500g orange juice

Chop onion and garlic for 5 seconds on speed 7.    Add all ingredients and cook for 35 mins on 100 degrees on reverse and soft speed.

You can add choice of vegetables (baby potatoes, carrots etc into varoma  and place on TM Bowl or serve with mash potatoes.

members' comments

JD - We had this for lunch and as I thought, there was too much liquid for the amount of meat.  I did reduce the orange juice by 250 gms as I only had 320g of lamb backstrap and I thought this would compensate for the smaller quantity of meat.  However, it was still too much liquid.  I just served the meat with a slotted spoon, it wasn't a real problem.  Very tasty though and the expensive piece of meat I used was cooked to perfection.
I even steamed potatoes, carrots, beans and trombone in the varoma dish and to my surprise, they were cooked before the meat had finished so I can cut them into bigger pieces next time. Because I steamed the vegies I thought I had better cook the meat on the varoma setting instead of 100o as per your recipe.
We will have this one again Karonjulie. I like recipes where you just throw everything in!

Note - Karonjulie reduced the amount of orange juice from 750 - 500g after this comment.

3
Desserts / Banana Fluff
« on: February 27, 2009, 07:12:52 am »
Name of Recipe:
Banana Fluff (Easy Slim)

Ingredients:
1 low-calorie banana jelly sachet
250ml boiling water
5 drops liquid sweetner
1 banana (roughly chopped)
200g natural low-fat yoghurt


Preparation:

Dissolve jelly crystals in 250 ml hot water.  Place jelly with all other ingredients into TM bowl and mix for 1 minute gradually increasing from speed 1 to speed 10.

Pour into dessert glasses and let set in fridge.


Members' comments
Chookie - Made this today,  used passion fruit and mango jelly.  Very nice , Made 4 serves. Will make again.  Thanks for the recipe.

Mab19 - Made this today with some strawberries that needed using up.  Quick and easy to make and tastes nice.




4
Desserts / Easy Apricot Slice
« on: February 27, 2009, 06:59:01 am »
Name of Recipe: Easy Apricot Slice

Number of People:  8 serves

Ingredients:

250g dried apricots
500g water
100g sugar (or to taste)...less is better.

125g butter
125g sugar
2 eggs
100g plain flour
100g SR flour
Coconut (optional)

Place apricots in TM bowl with 500g water and 1/2 cup of sugar and cook on varoma temp for 20 + mins or until apricots stewed.  Add  more water if texture to thick.   (You can soak in hot water, until soft, prior to cooking to lesson cooking time)

Cream butter, sugar and eggs 10 seconds on speed 8.  Add flours and mix for 30 seconds on speed 7.

Spread half mixture into a small lined or non-stick lamington tin and then spread the apricot mixture over the top.  Spread the remainder of the flour mixture over the apricot mix.  May need to use a wet spoon to help spread the mixture over the apricots.   Looks a bit messy at this stage but when cooked, looks totally different.

Sprinkle with coconut (options) and bake for 15-20 mins in a pre-heated 180oC oven or until golden brown.


***I found this recipe the other day in an old note book that I had hand written about 20 years ago!!!   I've only cooked it this once and attempted to adapt to thermomix, and it turned out pretty good ;D

 I need to experiment with the cooking of the apricots to get the water apricot ratio perfect.   But pretty easy to just add or pour off excess water and if not cooked enough then just keep cooking until at the consistency you like.

When I make again I will adjust recipe if need to but otherwise enjoy with a big blob of ice cream or whipped cream :P

members' comments

JD - Made your apricot slice today Karonjulie, your first version which I tweaked a little then when I came on to tell you what I did tonight, you had already tweaked it yourself to pretty well what I did although I only added 3 teaspoons sugar, not 1/2 cup to the apricot mixture. I blitzed the apricots after the 15 minutes cooking - 4 seconds on speed 6 and I scraped down the bowl halfway through the creaming stage.

I used a tin 17cm x 27cm and the slice (when cooked) is only 2cm thick - well, mine was anyway! It wasn't all that firm when I took it out of the oven but when I reheated the leftovers the slice became much firmer so if you want it for the childrens' lunch boxes, I'd cook it 25 minutes at least.

It was really nice and I reheated a slice in the weber after I'd taken the roast out and I think it was even better reheated.  I have frozen 6 pieces for lunch visitors in a couple of weeks time.

cookie1 - I loved the texture of the apricots as they were, I did blitz them after 15 minutes.
BUT, I don't know what I did but I needed to add more flour. I felt the mix was too runny to support the apricot mixture. Should it be this runny and does it hold the apricots up or do they sink to the bottom please?
We really enjoyed it though. If it should be really thin will give it another try as is.
Thanks-lovely taste.










5
Babies and Kids / Thermo Fruit Rolls (Roll ups)
« on: February 08, 2009, 05:50:47 am »
Thermo Fruit Rolls

750g fruit of choice (apricots, peaches, plums, berries, applies, pears, grapes)
1 banana peeled (optional)
juice 1/2 small lemon or lime

Preparation:

Place fruit into TM bowl (including stones and or skins, except banana peel) and cook for 10 minutes on 100 degrees on speed 2.

Strain mixture through basket to remove stones if necessary and return cooked fruit to TM Bowl.  Taste and add sweetener if required.

Add juice (strained) and process for 30 seconds on speed 9 until completely smooth.

Spread thinly onto well oiled baking tray or silicone baking mat and dry in the oven for 9-12 hours overnight at 80 degrees until it is no longer sticky to touch.

Cut into strips, wrap in plastic to keep separated and keep in pantry until use for up to to 12 months.

Tips/Hints:

You can add cinnamon, nutmeg or vanilla with the lemon juice for a different flavour.

Using the banana or apples will increase the quantity and reduce the overall price of your fruit rolls.

It is better to divide and conquer!  spread the mixture onto several small trays rather than one big one as this will reduce the drying time.

This recipe is from the Lunch Box and After School Idea's recipe book Feb 2009

members' comments

Baf65 - if you have a food dehydrator you can just spread it on  the trays and dry in there - I must brush the cobwebs off my dehydrator!!

MelissaS - Thank you so much for this wonderful recipe. I made it with strawberries for my kids and we all loved it. I dried my first batch in the over at a slightly too high heat and it got a little burnt, turned the heat down for the second batch and it was perfect.
We will definitely be making this again!

mama bel - Yum!  I've been using my dehydrator a lot lately.  The other night I made some fruit leather, rolled the whole thing into a tube and cut into spirals with the kitchen scissors.  Put each little spiral into a lunchbox so it's not stuck together, only touching very slightly.  They come out easily and are just thin, long strips, rolled up.  The kids love them!  If they're sticky, you can also toss some coconut in the container if your kids like that.
This is also another use for failed jams, if you didn't use any/much sugar in them.

CarolineW -  Probably because of the fruits I used (Apple, plums, apricots) it was hard work to strain it through the steamer basket to get rid of the skins and stones/pips.  I wished that I'd just peeled and cored them.  I then put them in the oven to dry but couldn't get the temperature low enough, even using the tea towel trick.  The result was more of a boiled sweet than a leather but it was a huge hit with DH and DD1, so that was OK. I bit the bullet and bought a dehydrator, which I've been threatening to do for years.  This afternoon I made some leather (without the straining) and it was super easy.  I've just tasted the results from the dehydrator (the trays of which I lined with baking parchment) and all I can say is Yum!  DH is of the same opinion.  DD1 will get to taste it tomorrow.  I dried some apple rings while I was at it, and they're lovely too. I used strawberries, apples (peeled & cored) and banana.  Lovely.

Brumington - I made these today with a glut of apples and pears. The kids and I thought it was lovely. Added some vanilla in with the lemon. Can't wait to try this with other fruits too.

astarra - My MIL made these for our girls using only plums and the lemon juice and they loved them!

Tasty - Made these using mainly watermelon and a little banana to make up the weight. Turned out a vibrant deep pink colour however I'm not too sure I like the taste. Prefer the apple ones I did using another recipe (I think).

6
Seafood and Fish / TUNA RISOTTO
« on: February 08, 2009, 01:22:01 am »
TUNA RISOTTO

4 Servings - 292 calories per serve - Total fat 3g (Saturated fat 0.8g) Weight watchers = 4.5 points

Ingredients

1 onion
1 garlic clove
sea salt to taste
180 g arborio rice
375ml chicken stock
400g chopped tomatoes
185g tuna in water
2 tbs parsley chopped
4 tbs frozen peas
15g oil  or use a bit of the chicken stock to saute



Add onion & garlic  into TM bowl and chop for 5  seconds on speed 7.

Add oil and salt, and saute for 2 mins at 100 degrees on speed 1.

Insert butterfly.  Add remaining ingredients, except frozen peas, and cook for 17-20 mins at 100 degrees on reverse  :-: + speed soft  ^^.    5 minutes before cooked add frozen peas.

Cheap, easy and yummy.

** optional: stir through Parmesan cheese and squeeze fresh lemon juice over the top.

Members' comments
cathy79 - Easy and delicious.  I used a large tin of tuna (400g?) as 185 didn't sound like enough to feed 4 people. The timing was perfect, very creamy texture, but very low fat.  Forgot the peas, doesn't matter.  Love these pantry recipes.

em - I made this the other day, very yummy and so easy. I agree, pantry recipes are great, something you can whip up easily without running to the shop!

RM - This was absolutely delicious.  I didn't have any tomatoes so I used diced tin toms and the tuna I had was in the little tins which was Tuna with semi dried tom and basil.  I also added 50gm of Parmesan at the end and let it rest in the thermo server for 20minutes.

Lellyj - My Mum cooked this and said it was delicious.  Maybe because it was so yummy they found it more 3 serves than 4.

JFI trialled this recipe as a quick nutritious meal--considered takeaway, but figured out that it would take longer to go get it than cook this dish . . . and besides IT WAS ON MY MENU PLAN!!  I was naughty . . . I doubled the recipe!!  Only used 1 onion, 2 well drained 185g tuna tins and 700, rather than 750g tomato, and the volume was JUST under the maximum.  I put the risotto in the thermoserver for a few minutes and this is when I added the peas.  The TMX certainly didn't seem to be under too much pressure or anything, and as I say the volume was just under the 2L mark.
Verdict . . . a yummy, healthy, quick and easy meal . . .YAY!

JD - We had this with the addition of some fresh asparagus added with the peas (I didn't add the tuna until then either). A nice quick, cheap meal with ingredients on hand.

djinni373 - Short on time tonight and there was only 4 of us for dinner so I made this. So quick and easy and soooo delicious!
Just a few minor changes: added a small leek instead of onion, 1 teaspoon of good old vege stock concentrate instead of chicken stock and added a 425g tin of tuna in last 5 minutes. Stirred through about 3 tablespoons of grated parmesan cheese then sqeezed lemon juice on top to serve. YUMYUM.  I always used tinned tomatoes for this as it is really good to make if you are in a big hurry (and a tin is easy as). Did use fresh tomatoes once but didn't like the colour of the risotto or all the skins hanging off the butterfly.
 
KerrynN - Well I managed to get it cooked and to the table in just over half an hour. I did also make some MEMOC (http://www.forumthermomix.com/index.php?topic=3419.0) to put into it as with only two vegetables it didn't feel quite enough for the children who are in the middle of their two week intensive swimming classes at school. I really enjoyed it, DH thought it was OK and then added some pepper and really enjoyed it, and both the kids were not too impressed (but as they are soooo tired and nothing is making them happy today I wouldn't rely on it).

TAT - This is easily one of the cheapest, simplest, healthiest and yummiest risottos we've made in the thermie! We love it!



 






7
Bread / BASIL MULTI GRAIN PIZZA SCROLLS
« on: February 07, 2009, 05:58:42 am »
BASIL MULTI GRAIN PIZZA SCROLLS

1 bunch of fresh basil
260g water
1.5 tsp of fresh yeast or 1 sachet
1 tsp salt
500g multigrain flour
20g olive oil

Topping

Tomato paste or pizza sauce
150g shaved salami (deli)
To good handfuls of lite cheddar tasty cheese (grated in TM)
10 sliced black olives

(measurements to your own taste)


Place basil and pulverise for  5 seconds on speed 8

Add bread mix:

Water
Yeast
Salt
Flour
Oil

Mix for 5 seconds on speed 7.

Knead dough for 2.5 mins.

Place on tray and cover and let rise for 1 hour.

Roll out into rectangle shape about 1-1.5cm thin.

Spread tomato past thinly over entire area and then top with cheese, salami and olives.

Roll length ways, keeping it nice and firm and then lift edges up press to stop filling coming out or unrolling.

Use a pizza cutter or nice sharp knife and slice about 1-1.5 inches thick and carefully place each individually on tray.  (topping may fall out if not rolled tight enough so just tuck back in and be gentle)

Cover and let sit again for 20 mins for second rise.  Meantime, pre-heat oven and then cook for 20-25 mins until golden brown.

***

Other options are Vegemite and cheese also really yummy!!

Makes 6-8 servings.








8
Desserts / SALTED CARAMEL MAPLE ICE CREAM
« on: February 05, 2009, 10:58:34 am »
SALTED CARAMEL MAPLE ICE CREAM

300g raw sugar
50g 100% maple syrup
50g unsalted butter
2 generous tsp natural vanilla extract
2 tsp sea salt
100g full cream milk
500g cream
4 eggs
150g dark chocolate chopped (optional)

Preparation:
Place sugar into TM bowl and pulverise for 15 seconds on speed 9.

Add maple syrup, butter and vanilla and cook for 15 minutes at Varoma temp on speed 1.

Add salt, cream, milk and whisk together for 30 seconds on speed 5.

Reduce to speed 4 and add eggs one at a time.

Cook a further 5 minutes on 100 degrees at speed 4.

Pour into cold metal tin (or plastic) and freeze.

After 3-4 hours when partially frozen, remix for 1 minute on speed 5 to give a creamier consistency.

Fold through chocolate chunks after remixing on Reverse + speed 1 for a few seconds.

Pour into cold tin and freeze for up to 12 hours.

***
This recipe is from the 2009 calendar for the month of January.

Made this 3 times and you won't be disappointed.  You will never go out and buy and other ice-cream!!!

You can taste the salt but I don't think it would matter if you didn't use sea salt.    
It's yum with the chocolate and I've used it every time but next time I'm not going to use it as its rich enough with out due to the maple syrup.  Plus it also reduces the cost of the ice-cream not buying the dark chocolate as that can be a bit pricey.

Members' comments
Cookie1 - I used low fat milk when I made the ice-cream.  It was only 100g (I think).  It still tastes lovely.  Very decadent. We always use lite milk here, I never buy full cream. Re the chocolate in the ice-cream, I left it out and it was fine. In fact I think I will always leave it out of that ice-cream as we really like the smoothness of it and the taste of the maple syrup.

Karonjulie - It's a very creamy and rich ice-cream and 100g of skim milk I don't think would make any difference to the texture of the ice-cream itself.   Every calorie counts I guess!!

faffa 70 - This is divine, my other half made this (very proud of himself  Wink ). He used normal salt as that was all we have in the house atm, he also added the chocolate and I must say this is very decadent!! Interesting to note that it seems to work with lite milk as that is all we have in the house and had to buy full fat especially to make this, would be more convenient not to have to.

Shayla - We made this at the weekend and it was delicious but I also think I will leave out the chocolate next time for a smoother ice cream. Didn't know which kind of cream to use so used half double and half whipping - also used full cream milk and sea salt.
I have now made this many times and twice had to rescue it after the eggs cooked, now I cook the custard at 90 instead of 100 for about 8 minutes - much better. I call it my frozen creme brulee ice-cream as it tastes just like that. I think it is very light due to using whole eggs instead of just the yolks and am going to experiment with more flavours using this method. Another thing I don't buy any more! I also prefer it without the chocolate but will try a chocolate ripple ice cream next.

Well yesterday we made a ginger ice cream based on this recipe. Instead of maple syrup we used ginger syrup - from preserved ginger (I also make this myself when the ginger is young) then while the ice cream was having its first freeze we chopped the preserved ginger and added it when we blitzed. We didn't add enough so more was added and then a second blitz. Now frozen and it is divine. In the end we used about 200gm preserved ginger. Next time I make it I will weigh everything and write it up.

JaneeZee - We made this at the weekend and it was delicious but I also think I will leave out the chocolate next time for a smoother ice cream. Didn't know which kind of cream to use so used half double and half whipping - also used full cream milk and sea salt.

CarolineJ - I just "checked" on it.  Not frozen through yet, but it was TO DIE FOR!!  My husband is going to love this one.

Ceee - Made this for last night's dinner and used crushed Cadburys Flake which I just stirred through after the second whizz. I don't like frozen chocolate so these fine flakes were just right!

Narelle - This dessert should be outlawed or included as an essential part of a daily diet.  YUM.  At the rate I'm going there'll be lucky to be any left for our visitors tonight.

JulieO - Made the custard last night then put in the fridge to chill overnight.  Used my ice cream maker this morning to churn into ice cream and put in the freezer to firm up.  We all just had a scoop to try it and it was loved by all.  I think one scoop is plenty as it is a bit rich, but it does mean that it will last longer which is a good thing. The only change I made was to reduce the sugar to 250g and it was sweet enough. Great recipe, thanks for posting

Katya - I used less sugar than specified in the recipe and also used semi-skimmed milk and it still tasted great.   I didn't put chocolate in but did contemplate crushing some pecan nuts in and adding them.  

CarolineW - I made this (actually, never got to finish it off - DH and DD got to it before me!).  They are major, major fans of this ice-cream, just as it is before anything is added.  I sprinkle pecans on the top.  They won't allow me to touch it to finish it off, or to add anything (chocolate or pecans).  They can't believe it could be more perfect. I agree with JulieO - very rich, so one scoop is enough.

cathy79 - Finally got around to making this today.  I must admit I had doubts it could live up to the hype.  How wrong was I!  OMG, it's fantastic.  I think it will be beautiful on Christmas Day with Christmas Pudding instead (or as well as) custard etc.

KarenH - Made this ice-cream and followed the recipe exactly - but used rapadura sugar.  The flavour was lovely, but BOY was it salty!!!  DH and I could barely eat it.  I am absolutely certain that I only used the 2 tsp of salt recommended.  I will try to salvage this batch by making a second batch tomorrow using no salt at all, and mixing the two lots together.  I would have a go at making this again, but probably use a quarter of the salt recommended.  Has no-one else found this too salty?

hools003 - KJH I am so glad that someone else has thought the same thing. I was beginning to think I was the only one! I think I put a comment on another thread. I made it twice and the first time I used unsalted butter and 2 tsp sea salt. The second time I used unsalted butter and about 1/2 -3/4 tsp sea salt and it was yum. The first lot tasted nice to start, then made me feel sick!!

knittercook - I am with you Karen it was way too salty for all of us, I make vanilla ice cream all the time and this one was a big disappointment.

babyw - My family loves this ice-cream.  I use rapadura but less than the recipe states and I only use 1 tsp of salt.  I still think its too salty but the rest of the family (DH, 6yr old and 2x2yr olds) disagree!  I didn't even re-mix it the last time and it was still creamy and not icy at all.

CP - squisito! oh joy! mama mia! Someone put a lock on the fridge now (just joking - LEAVE THE FRIDGE ALONE!!!)

LeeJ - Made this one tonight, very easy recipe. I only used a few grinds of salt, so no where near the 2 tbs.
Only popped a little bit in my ice cream maker, and as someone else has said, it is like a creme brulee style ice cream, it is lovely.

Bedlam - Divine, everyone loves this ice-cream. My second batch with my ice-cream maker, poured it in feeling proud, left it for 10 mins and realized I didn't have the paddle in! Refroze the bowl, did it again. Delicious ,very soft, is this because of the whole eggs? Would it be just as soft not churning? Didn't add the chocolate and don't think it need it.

Lellyj - I haven't made this with my ice-cream maker yet, but when I made it by letting it freeze, then whipping it in the tmx, then freezing it overnight, it was firm then.

jkmt - Made this one recently - it was quite hard - likely because I forgot to give it another mix after 3 hours in the freezer. However, I loved it, and will definitely make it again (and the ginger variation when my ginger-loving Mum comes to visit!). My DS10 informed me it tasted like butter and 'I'll eat it if I have to'. I told him he didn't have to, but he seems to have happily polished it off anyway!

Gert - I like making pecans praline and adding it at the end when half frozen.

mum2miya - Oh my this ice cream is divine! My DH has just returned from Europe with a stack of Swiss chocolate so I used a block of dark choc in it. I think I dinner guests may go out and buy a TMX on the strength of this ice cream!

JD - Yes, yes, yes - this is a beautiful ice-cream, so smooth and manageable.  Anyone worked out how many calories in a serving yet?

tarosuma - I tried this ice-cream but it was way too sweet for us.   I think maybe though that using rapadura sugar completely changes it and even though I dropped the sugar by 50g, it was way too much sweetness still.  One day I will try it with normal sugar if I have guests coming. I loved the buttery, smooth texture though.

Lilli33 - This is divine... And has plenty of sweetness with 100 g less. Hope the guests are impressed tonight. I folded before I went to bed and it was so smooth and creamy.
Reduced sugar was no problems at all. I can imagine it would be muuuuch sweeter with another 50% from what I added. Because it was caramelized nicely and coloured etc like caramel and much sweeter/richer than many. Definitely  give it a go. I used Muscovado too, so that probably  helped with the depth of colour.

kimmyh - Made this without the chocolate and it is awesome. So smooth and creamy and yummy.























9
Main Dishes / Non-Fried Rice
« on: February 05, 2009, 10:24:18 am »
Non-Fried Rice

Number of People:  6 serves as a side dish

Ingredients:

400g rice of your choice
1000g water
800g mixed frozen veggies (corn, peas & carrots)
100g mushrooms
6 rashers bacon
1 large onion
1 garlic glove
2 eggs (light beaten with fork)
20g oil
soy sauce
salt & pepper
tinned or fresh bamboo sprouts

Preparation:

Wash and weight rice in basket and place in TM bowl after filling with 1000g of water.

Add frozen veggies & mushrooms to varoma and put in place.

Cook for 18-20 mins  (depending on rice used, 40 mins for brown rice) on varoma temp on speed 4.

Once cooked remove and place rice and veggies into thermo bowl and mix, add salt & pepper.   Gently fold through eggs while hot.  

Chop garlic & onion on speed 7 for 5 seconds.

Place in bacon and turbo until desired size.

Add oil and saute for 4 mins on 100 degrees speed 1.  Gently mix into rice and veg mix.    Fold through bamboo sprouts and soy sauce.

members' comments

ralo - this is very yummy but two tips:

(1) bacon probably only needs to be turbo'd for 3 seconds. Mine became mince.
(2) if you decide to be lazy and combine ingredients in the TM - remember to hit reverse.
Ours was very mushy:)

Thermomixer - Yes, watch the mincing - it can get away from you. You can use the mush to make balls to fry as arancini style risotto balls.

VHJ - Made this and it was lovely. I didn't have mushrooms or bamboo shoots so used a red capsicum, peas and some frozen Asian style vegies instead. I also added 2 teaspoons of Hoisin sauce as that is a flavour my family like in fried rice. Thanks Karenjulie.

JD - This is a winner Karonjulie. In this house, it would serve 10 people - in fact there was so much it wouldn't fit in my thermosaver so I mixed it all together in my baking dish. Plenty of leftovers.  I only used a 500g pkt frozen carrot, cauli, broccoli & sugar snap peas, added roasted red capsicum instead of mushrooms and didn't have any sprouts.  Used a combination of hoisin & soy sauce.
The 400g rice was almost busting out of the steaming basket so for this household, next time I will definitely halve all quantities. Served it with Mayet's delicious Adobo and it was one very happy DH - 2 of his favourite foods. 5/5 from us for this recipe.

ahoney - This is one of my family's favourite meals. Tonight I used Chinese style veg added some diced fried kangaroo steak and some dulse flakes and a fair bit of smokey paprika in with onion and bacon and a little veg stock powder - it was awesome!



10
Desserts / CUSTARD TARTS
« on: January 31, 2009, 02:30:50 am »
Name of Recipe:  CUSTARD TARTS

Number of People:  12 serves

Ingredients:

12 small tart cases (short crust) Purchased or home made
80g - 100g sugar (to taste)
1tsp of vanilla extract or 2tsp vanilla essence - can add at end if not strong enough
2 eggs
500g milk or skim milk
50g cornflour

Preparation:

Place sugar in bowl and pulverise for 20 seconds on speed 9.   Scrape down sides.

Add remaining ingredients, cook for 7 minutes on 90 degrees on speed 4.

Once cooked then spoon mixture immediately into the pastry cases.   Texture should be thick enough not to run.    Sprinkle with nutmeg and place in fridge.

Tips/Hints:
***
You can buy the pastry cases already made in packs of 12 for around $4.80  or you can make or purchase ready made short crust pastry and cut and fit to foil cake cases.  You can purchase the foil cake cases from the budget shops for around $2 for 36.




11
Desserts / PEPPERMINT ICECREAM
« on: January 30, 2009, 10:20:50 am »
PEPPERMINT VANILLA ICE CREAM

2 Eggs
250g cream
250g milk
150g sugar
1tsp vanilla extract
2 tsp peppermint essense or to taste
few drops of green food colouring
pinich salt
200g dark chocolate (chopped speed 7 for 5 seconds or desired texture)




Place sugar into TM bowl and pulversie for 15 seconds on speed 9.

Placed remaining ingredients, except eggs and chocolate, and whisk for 30 seconds on speed 5.

Reduce to speed 4 and add eggs.  

Cook for 5 minutes on 90 degrees on speed 4.

Pour in steel bowl or pre-cooled tuppaware container and place in freeze for upto 4 hours.

Remove from freezer and pour back into bowl and fold through chocolate with spatula and then mix again on reverse + speed 1 for 10 seconds.

Pour back into container and freeze for upto 12 hours.

Members' comments
Kimmyh - DS5 would like to give you a big hug and kiss karonjulie. He loved this (and so did the rest of us) and thinks it is the best ice-cream I have made. Thanks for a great recipe that's very similar to store bought. Have been told I must make this again.

Wonder - Wow, I made this tonight but fortunately only put half the amount of essence as mine must be stronger than the average. Hopefully it will tone down a little once I add the chocolate in as at the moment it's way too strong.

Cookie1 - If it doesn't tone down perhaps you could make another batch without the essence and mix the two.

Wonder - The chocolate toned it a little bit but it is still too strong for me. It was a request by DD and she thought it was great so hopefully it won't get wasted.

Bedlam - Just made this one, pleased I read your comment wonder. Only needed a few drops of my essence also.  My kids favourite shop bought.

BZB - Made this ice-cream for DS11 - the only mint lover in the house. He likes it.







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