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Topics - Bedlam
1
« on: January 02, 2016, 01:03:03 am »
We call this one Dads Breakfast as DH makes it. It's our go to special breakfast for birthdays and Christmas.
It is prepared the night before and baked in the morning. It is like a savoury bread and butter pudding.
From Best recipes from the weekly, a woman's weekly cook book.
Cheesy Bacon and Egg Slice
1/2 loaf unsliced white bread
125g grated cheddar cheese
5 rashers bacon
3 shallots ( I use spring onions)
1 green capsicum
6 eggs
2 cups milk
1 teaspoon dry mustard powder
1 teaspoon Worcestershire sauce
1 tablespoon mayonnaise
Pepper
1/2 teaspoon dry basil leaves
1 red capsicum
Trim the crusts from the bread, cut bread into 2.5cm cubes and place in a single layer in the bottom of a buttered ovenproof dish. Sprinkle with grated cheese. Dice bacon and fry until crispy, drain and place over cheese then top with shallots and green capsicum.
Whisk eggs with milk, mustard, Worcestershire sauce, mayonnaise, pepper and basil. Pour over bread then sprinkle with chopped red capsicum. Cover with plastic wrap and refrigerate overnight.
Next day bake uncovered in a moderate oven for 50 to 60 minutes. A little longer if best so that it is firm in the middle. This serves 6. We usually double and cook in a very large dish.
2
« on: January 02, 2016, 12:43:22 am »
Although this is a very simple recipe I only make it at Christmas time. It is one of my DH's favourites and is more special because we don't have it too often.
I will write the recipe as it is printed in the Woman's Weekly The Barbeque Cookbook, however I omit the chicken livers and brandy and vary amount of chicken and bacon and breadcrumbs to suit.
I feel I have submitted this recipe before so please delete if this is the case.
I have been making these for well over 20 years.
Chicken and Peppercorn Loaf
250gm Chicken Fillets
60gm Chicken livers
3 Bacon rashers
1 clove Garlic
1/2 cup stale breadcrumbs
2 teaspoons canned green peppercorns
2 tablespoons chopped parsley
2 teas brandy
1/2 x 375gm packet of puff pastry ( I use 2 sheets of butter puff pastry)
I egg white.
Place chicken breasts into bowl sp 5 until minced, ( I don't over process as I like it a bit chunky 5 or 6 seconds). Remove into a bowl. Add bacon and parsley, again process until chopped to your liking. Place with chicken breast.
I'm sure you could add all to bowl and process, I like to control how processed each component is.
Add breadcrumbs, peppercorns and brandy to bowl and combine well. I usually use my hand!
Place Chicken in the centre of a 30cm circle of pastry, join edges with egg white. Turn loaf over, place on an oven tray and decorate the top with pastry trimmings. Brush with egg white and bake 45 to 50 minuted in a moderate oven.
I use about 600gm Chicken breast and extra bacon and breadcrumbs to make a larger loaf.
3
« on: July 03, 2015, 06:46:03 am »
Thank you to Keeper of the Kitchen for this successful recipe. Easy Thermomix Meringues Prep time 30 mins Cook time 120 mins Total time 2 hours 30 mins You can adapt this recipe as far as you like, in terms of amounts used, so long as you use 110g sugar to each egg white. In a TM31, I wouldn't be inclined to go beyond 6 egg whites however. I have successfully made this with just one egg white too. Ingredients 3 Egg-Whites 330 g Sugar Pich of Salt Instructions Put the sugar in the mixing bowl and pulse for 10 seconds on Turbo. Place the butterfly in the bowl and add the egg whites along with a pinch of salt. 'Cook' at 37C for 7 minutes on speed 2. Leave the mix to cool for 10 minutes with the lid off. Mix again for 7 min/speed 2. Either pipe the mixture with a piping bag into small circles, or a large 'pie' for pavlova-style deserts, or dollop the mix onto a baking tray in spoonfuls, leaving space for expansion. Cook for about 60-90 minutes on 100C° to 120 min at 80C° depending on your oven and meringue sizes - as well as how chewy you want it. When finished, leave in the oven to dry out while cooling down. Recipe by Keeper of the Kitchen at http://www.keeperofthekitchen.com/2013/10/28/easy-thermomix-meringues/
4
« on: December 06, 2014, 06:19:59 am »
It is very late, but is anyone interested in getting together for a chat and either lunch or coffee. Trying to think of somewhere central to meet. Open to suggestions and availabilies. We can't let our South Aussie girls have all the fun.
5
« on: November 23, 2014, 05:58:59 am »
I have been looking on gumtree at TM31's. Thinking my son and partner would like one for Xmas. There aren't as many advertised now compared to when TM5 was first released. What do you think is a fair price to pay for a second hand machine? I am thinking I will avoid the machines that require a green seal and I know my machine is still working well after 31/2 years of almost abuse, well lots of hard work!
Judy, Denise or Jean, if I am breaking any rules please delete.
6
« on: October 29, 2014, 11:58:32 pm »
I have been reading Yoke's sourdough bread book and thought this was worth sharing.
She says check your oven for hot spots by placing a piece of baking paper to cover a rack in the middle of your oven then turn your oven on to 200C for about 10 minutes. You will see on the browned paper a pattern of your ovens hot spots.
Knowing this you can rotate as required.
7
« on: September 28, 2014, 12:24:28 pm »
DH and I will be spending 3 weeks in Tasmania, I wondered if any of our Tasmanian friends could tell us the "not to be missed" places only a local knows, to visit.
We have hired a car and plan to finish in Hobart for the Forumfest. Any ideas appreciated.
8
« on: September 27, 2014, 03:07:43 am »
This is one of our favourite Breakfasts, we sometimes have it at a favourite cafe and they add chorizo which is delicious.
I found this version on gastronomy.com
Easy Shakshuka
1 tspn olive oil
1 onion
2 gloves garlic
1 tspn salt
1 tspn pepper
1 tspn paprika
1/2 tspn dried chilli ( I used 1 fresh chilli)
3/4 tspn cumin
1/2 tspn Tumeric
2 ripe Tomatoes ( I used a punnet of grape tomatoes- I added these later to keep their shape)
1 red capsicum
440 gm can tomatoes
2 Tabspn tomato paste ( I used passata)
2 tspn honey
1 tspn cider vinegar
2 eggs per person- I did 6
1. Run thermomix sp 10 drop garlic through the hole.
2. Place onions in bowl with garlic, chop sp 6 for a few seconds
3. Add oil and spices, salt and pepper. Sauté 3 min, 100 sp1
4. Add tomatoes, crush speed 2 for 20sec, add honey tom paste and vinegar cook 100c 10 minutes sp 1 ( I dropped my grape tomatoes in for the last few minutes)
Transfer to a frypan or saucepan on medium heat and drop eggs in as you would for poached eggs.
Serve with crusty bread.
9
« on: July 17, 2014, 03:13:02 am »
Name of Recipe:
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I thought I had posted this a long time ago but can't find it. I found this in the Sunday Times checkout section, many years ago. It is my go to quick dessert when we have company. I often double it and bake in a larger tin. Thermie can't double the pastry but so quick to make it twice and give it a very light knead and proceed.
Almost instant Apple (or Apricot) Pie
125g Butter( must be butter not marg)chopped into manageable pieces
1 egg
3/4 cup Plain Flour
3/4 cup SR Flour
1/2 cup Sugar
( since finding vanilla paste, I add a Teaspoon of that too)
Filling
440g tin Pie apples
Throw all ingredients into Thermomix, mix on sp 4/5 until it combines, usually only 5 sec or so.
Pat a bit more than 1/2 into the base of a 24cm cake tin( I find a removable base best).
Add pie apples.
Roll out remaining pastry( I do it between 2 sheets of baking paper, then peel top one off and place the pastry over pie then peel bottom one off, as it isn't like normal pastry much softer. My girls have made this since very young and often the top has been made of bits of pastry but it is very forgiving and comes together well when cooked). Place over apples and tuck in and pat down lightly.
Bake 180C for about 40 minutes. It is best to make sure it is golden in colour, don't underbake.
I serve with custard or icecream.
This pie is always complimented. Often I add more apples and make it a very high pie, depending on how many I am feeding.
I always use tin apples as it is a dessert in a hurry but I am sure you could substitute if you have time,
Reading Apple pie is a favourite in the latest competition prompted me to post.
If I have posted before Moderators please delete
I will take a photo next time I bake it and post.
Members' comments
KimmyH - Made today and loved by all. Thanks bedlam, it really is an quick easy and yummy dessert. I used fresh apples steamed in the varoma as per EDC recipe and mixed in some sugar and cinnamon. Really nice.
10
« on: April 04, 2014, 08:12:36 am »
I cant beleve the difference this has made to my machine. I think that as the seal wears the bowl fit got a little sloppy. It is certainly a tighter fit now and with a new blade it dices my onions finer and more even again. I thought it was working ok until it had its birthday!
11
« on: March 10, 2014, 08:00:22 am »
I made these recently, they are lovely and so easy.
delicious.
delicious. - July 2012 , Page 145
Recipe by David Prior
Photography by Jeremy Simons
Ingredients Nutrition Specials
3 eggwhites
150g caster sugar
2 teaspoons honey
1 2/3 cups (150g) desiccated coconut
1/2 teaspoon vanilla extract
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Method Notes
Step 1
Preheat the oven to 150°C. Line 2 baking trays with baking paper.
Step 2
Place the eggwhites, sugar, honey, coconut, vanilla and a pinch of salt in a large non-stick saucepan over medium-low heat and stir to combine. Cook, stirring constantly, for 2-3 minutes until sugar has dissolved and the mixture has come together. Set aside to cool slightly for 15 minutes.
Step 3
Dollop heaped tablespoons of the mixture onto the lined trays to make 12 biscuits. Bake for 15-20 minutes until golden and just firm to touch. Cool completely, then carefully peel the macaroons off the paper and serve.
12
« on: October 22, 2013, 12:08:43 am »
Many moons ago, just before i started fostering, i was inspired by our famous shopping thread to buy a food dehydrator. Ofcourse I bought a huge great wonderful (aparently) machine. Confession time, i havent used it. My intention was to make some concentrated powders for flavour boosts and jerky for DH. How is everyone else going with their machine? What is your favourite use.
P S. i would happily lend it to a perth forum friend, if anyone is interested.
13
« on: August 24, 2013, 02:35:25 am »
I have just made some scones from Edc, thanks to beautiful Jo. It has me wondering what other recipes you all love from that book. We are so spoilt for choice on here that i really havent used my edc. Most comments are a little negative about it. The scones are really good.
Must confess,mine arent as good as Jo's but i used some homemade yoghurt(made my first batch this week) which makes them extra special to me. Love it when i use all basic ingred made by me,even the jam on top. Thats the pleasure of thermie.
14
« on: June 21, 2013, 01:01:53 pm »
I have stopped making this for a little while as we all love it too much and it is so quick and easy .
Ingred
11/2 cups rolled oats
1 cup plain flour
1/2 cup SR flour
11/2 cups castor sugar
11/4 cups coconut
175 gm melted butter
2 Tbsp golden syrup
1/4 cup water
Line 20 x30cm lamington pan with baking paper
Combine dry ingred in large bowl
Add butter, golden syrup and water.
Mix well
Press into pan.
Bake mod oven for 40 minutes or until firm.
Cool before cutting.
Not for you Judy as it makes a chewy slice that tastes like anzac biccies.
Not sure where it came from originally but i got it from the Singleton primary school cook book 2004
15
« on: June 21, 2013, 12:53:19 pm »
I used to make this slice years ago, delicious but a bit fiddly. Cant believe how quick and easy it is with Thermie.
Ingedients
Base
125 g butter
2 tab spoons icing sugar
11/2 cups plain flour
1/4 cup self raising flour
Filling
250gm cream cheese
1/2 cup castor sugar
2 tab spoons lemon juice
2 apples ( i have used Pink lady or granny)
1 tab spoon castor sugar extra
Grease a 25cm by 30cm swiss roll tin
Original recipe creams butter and sugar ,stir in flour and knead until smooth. I place all inged for base in thermie and mix speed 6ish until combined. Tends to go bread crumby . I press 2/3 into the base of tray.
Place cream cheese sugar and lemon juice into jug. Mix speed 4ish until combined. Spread over base.
Peel and 1/4 apples and grate speed 4 ( no need to wash jug) until grated. Sprinkle over cheese mix.
Sprinkle the saved 1/3 of base over apples then extra sugar on top.
Bake in mod hot oven for 10 mins (210c) then reduce to mod for further 20 minutes.
This is from the aus womans weekly Cakes and slices printed in the 80's- one of my go back to recipe books.
The recipe says it keeps for 2 days and doesn't mention the fridge but with cream cheese I think it best to keep it refrigerated.
members' comments
Cookie - love it. Next time I make it I think I'll make it in a slightly smaller tray to make it a little thicker. It is so quick, easy and tasty.
KarenH - Made this yummy slice today for my parents who are visiting. It was very quick and easy and absolutely delicious! I did add 1/2 teaspoon cinnamon to the left over 1/3 of the base mixture reserved for the topping. Also used 3 apples instead of 2, because our apples were small. I found I had to refrigerate the slice before cutting it up, because it was quite soft and crumbly and fell apart, but once cold it was easy to cut. Winner of a recipe! Thanks Bedlam.
CC - Lovely recipe Denise. I made this last night to take to a friends house to have with coffee today. Six people gobbled it up and one took extras home to his DW. A little left for DH and DS to have for dessert tonight.
ES - I love the combination of cooked apple and cheesecake. It also got the thumbs up from my mum.
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