I have never made creme brûlée, I was just wondering if you could make it with low fat cream?

Anyone tried.

Thanks

Hally

Mushroom & Spinach Lasagna Roll-ups in a Creamy Gorgonzola Sauce
Source: http://www.closetcooking.com/2013/09/mushroom-and-kale-lasagna-roll-ups-in.html
Adapted and changed slight by me Main change was cauliflower sauce.

Ingredients

For the mushroom mixture:
2 tablespoons butter or oil
1 small onion, diced, I used 1/2 a large onion
400g mushrooms, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup white wine or broth
1 pkt of spinach leaves, only use a few

For the cauliflower sauce:

1/2 cauliflower
500 mlx water & 2 tbs veg stock EDC
1/2 cup gorgonzola or other blue cheese
40g flour
20g cream
salt and pepper to taste

For the lasagne roll ups:
5 lasagne sheets, cut in 1/2 to make 10 long strips
2 cups ricotta
1/2 cup parmigiano-reggiano (parmesan), grated in TM
1 cup mozzarella, grated in TM

METHOD

1. make 500g ricotta - I used the recipe from In the Mix
2. make pasta - as per EDC recipe

To make the mushroom mixture.

1. chop onions and garlic speed 5, 5 seconds TM.

2. Put oil  in a pan over medium heat, add the onions, garlic  and mushrooms and cook until the mushrooms start to caramelize, about 10-15 minutes. Add the wine after 5 mins

3. Add thyme to the mushrooms and cook until fragrant, about a minute. Remove from pan.

For the cauliflower sauce.

1. Add water and v2 tbs veg stock to TM jug, heat 100, speed 1, 6 mins.

2. Add chopped up cauliflower to basket and cook 100, speed 3, 7 mins or until fork tender.

3. Empty cauliflower in basket and puree.

4. Add the gorgonzola cheese, flour, cream season with salt and pepper to taste. Mix on speed 3 for 1 minute, check to see if you are happy with thickness and adjust accordingly.

For the lasagna roll ups

1. Cut lasagna into 10 even lengths if you haven't done so already.

2. Spread ricotta, parmesan, spinach and then mushroom mixture over each sheet.

3. Roll up.

Assembly - pre heat over to 180FF

1. Put 1/2 the cauliflower sauce on bottom of the dish.

2. Add roll ups.

3. Pour remaining cauliflower sauce over roll ups.

4. Sprinkle mozzarella cheese.

Ready for oven, yay.

Cook in pre heated 180FF oven for 25-30 mins.
still in oven will post a picture when out.

Delicious, well worth making, a fantastic a filling vegetarian dish

I have been looking at these for a while. Does anyone have one? If so what do you think? I am wondering if they enhance flavours or is the slow cooker just as good

H

With the excitement of buying all my meat a while ago. I threw 4 chickens, 10 kgs of chicken breasts & 10 kgs of chicken thighs into the freezer. Thighs in 1kgs bags, breasts in 500g bags.

Yes you have gueswd it, they are all frozen together.

Imreally dont want to defrost all the chicken at once. Any suggestions or am i the only idiot.

Help please

Ingredients
580g bread flour
80g  butter plus oil,  100g all up
1tspn salt
10g sugar
380g milk
2.5 tspn yeast
400g bacon,
1 onion
salt & pepper, season well
can use caramelised onion

Method

Chop onion & bacon 5 seconds speed 5 set aside

Add Milk, sugar, salt & yeast to TM
Temp 37, speed 1, 3 mins
Add flour & bread improver if using (did not use this time)
Add melted butter & oil
Mix speed 4 10 sec
Knead 4mins
Leave for 1 hour

Roll out, 2inch circles, fill & roll
Makes approx 50

Oven, 210 6 mins
230 1 min each side, turn over.

These are very yummy, enjoyed by all

Frittatas in the electric pizza machine.

Thank you

Put some stock into my basket, doing bafs chicken, foaming up with the potatoes. The stock is bought camlbels real chicken stock.

I have never seen foam before.  Its like my TM IS BEING TAKEN OVER!!!

I am using my new TM

Ideas!