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Messages - inkha
1
« on: April 02, 2010, 06:08:10 pm »
The dogs love it and I had one of those for breakfast, Lil. Ingrid
I would love these  This would be great for the lunchbox. Thank you Ingrid
I 4got 2 eggs in that recipe...............arrrrgh. can someone add them? Ingrid
2
« on: April 02, 2010, 05:08:52 pm »
You will need: 1 carrot 1 apple 150 gr. organic rolled oats 150 gr. organic wholemeal spelt flour pinch of Himalayan salt 3 tbs of molasses 2 eggs Cut your fruit on 5, then add the rest of the ingredients. Click on  and knead for 2 minutes or so. Using a tablespoon, spoon heaps out of the bowl straight onto your cookie sheet and into the preheated oven at 180C for 30 minutes. The dogs love it and I had one of those for breakfast, Lil. Ingrid members' commentsMJ - thanks inkha. I patted them out a bit with damp fingers and baked them a bit longer so they went quite hard. Rambo (I didn't name him, DS did!) didn't eat them at first but when I gave him one later in the day he scoffed it. Next time, I'll put some cheese in too. I'm waiting on some brewer's yeast, so will try that in his bickies. Update - the cheese ones were yummy.
3
« on: April 02, 2010, 05:01:37 pm »
Love the sound of this recipe BUT..........Agave Syrup should be replaced by either Glucose or Stevia since it is worse then Fructose! Beware! Ingrid
4
« on: April 02, 2010, 08:08:48 am »
Tanks, I have looked at all of the recipes but was put off a bit by the fact they were all for white bread. So, do I just replace weight for weight? So, 100g less of white flour for 100g of wheat?
Thanks again  My eyes and brain are hurting after looking through so many recipes!
Preheat your oven to 50C, then start preparing your dough (wholemeal flouer with or without seeds plus 2 Tbs of white vinegar etc). Once kneaded in your TM place it on a baking sheet and hand-knead again for 2-3 minutes. then place it loaf shaped onto a baking sheet or tin into your oven, switched back to 00. Leave for 1 hr to rise, then switch oven to 200C and bake for 1/2 hr. You can place a bowl of water into the bottom of your oven, helps with the crusting of the loaf. I have bought a baking stone from Germany, received after 3 days! Baked my loaf on that and it was absolutely brilliant! Very crusty and a proper Rye Bread. If you put Pizza Baking Stone.de into your address bar you should get to read all about it. It is cheap too and apparently good for pizzas as well. Happy Easter to all. Ingrid
5
« on: December 14, 2009, 02:04:27 pm »
Hi Judydawn - when you whip it i.e. add oxygin to it, it thickens.inkha
6
« on: December 14, 2009, 02:01:50 pm »
this is more a sorbet than ice cream because ice cream has cream in it. BTW you can use Alpro cream which is soya based if you are - like myself - avoiding dairy for health reasons.inkha
7
« on: December 13, 2009, 12:34:55 pm »
Glad to hear you made it too. I have been thinking that it is very, very rich and crumbing the amaretto biscuits is not necessary if you place the whole biscuits flat side up i.e. round side down into a loaf tin, pour the choc mixture on top and into the fridge for over night. You can then slice it or quarter it around the biscuit, should look pretty and less of the torte as such. the other idea I have is to roll the choc mixture once out of the fridge into truffles, roll them in chopped hazelnuts or any other nut and present them in the little praline cup cases. to prevent your hands getting sticky with the choc mix powder them with cocoa powder.
8
« on: December 11, 2009, 12:56:35 pm »
Chocolate Truffle Torte
4-6 persons or done in muffin moulds more
75 grams amaretto biscuits
5 tbs glucose
5 tbs rum
450 grams dark chocolate (organic/70%+ cocoa)
570 grams double cream
crumb biscuits on 5 and tip out
break up chocolate and on 5 crumb to almost powdry consistency
add rum
add glucose
now melt this for 6 minutes on 50C
remove or use second bowl
use whisk and whip your double cream to floppy consistency
add half of chocolate mixture and combine on 3 - 4 to marble effect
turn all of this into the double cream bowl and incorporate completely
sprinkle biscuit crumbs into cake tin, or muffin moulds (Demarle is excellent, since it wont stick)
pour choc/cream mixture over biscuit crumbs, cover with clingfilm if you like and put into fridge over night
When ready to use, loosen with knife around the edges (Demarle moulds no need for loosening) and turn upside down onto plate.
Photos:
It will look pretty with a raspberry coulis and an amaretto biscuit on the side. Can be frozen and done days before use. Ingrid
9
« on: November 08, 2009, 04:52:33 pm »
Sounds delicious and will give it a try but might put it into my icecream machine and then freeze it.....that is if I don't eat it beforehand, lol.
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10
« on: November 06, 2009, 03:19:45 pm »
I got most of the UK books but I also have most of the German books and they do have some nice pics. Helps to speak a few languages, ahem................like 2 in my case, lol.
11
« on: November 06, 2009, 03:18:06 pm »
Brilliant, congratulations. Frozen fruit sorbets are excellent in the machine and very moooorish! Have fun.
12
« on: November 06, 2009, 03:16:11 pm »
I have made about 3 batches of bread the first time i made the rolls the second and third time i made a loaf but they have all come out being very heavy can anyone tell me what i am doing wrong?
You can make bread with any flour or a combination of 2 or 3 as I have done, add seeds etc, proceed as suggested in your book in the TM31. Preheat your oven 50C before you start mixing your flour. Whether you use fresh yeast (40g) or 1 sachet makes no difference. Do not overdo the yeast i.e. put more in than necessary, might have the adverse effect. Having made it into buns or load spread some olive oil over the top and into the oven. Now switch your oven off. Leave the loaf/buns in the oven for 1 hr or longer if you like, it will just keep on rising. Once the hour is up, switch your oven onto 200C and bake for 30 mins. this should bring you some light and fluffy bread rolls. If you want a crispy top then put a dish of water into the bottom of the oven. Good luck.
13
« on: November 02, 2009, 03:38:58 pm »
Has anyone tried this soup? It is absolutely brilliant and - obviously - pea green. It is so easy to make and tastes absolutely fab. http://www.recipecommunity.co.uk/recshow.php?rec_id=62Members' commentsJulieO - This would be perfect for a dinner party where only small serves were served as it is very rich because of the cream and butter. It's so smooth and luscious and the most magnificent green that it seemed a shame to spoil it with any decoration, so I didn't bother. IMO certainly not a soup to have if you want to have a big bowl of for dinner, but like I said for special occasions in small amounts it would be very impressive to your guests, and so simple to make. 4/5
14
« on: October 31, 2009, 07:35:13 pm »
When the machine works this hard i.e. kneads you should not leave it out of sight. BTW the scales of the machine are actually in the feet of the machine, so do not do as I did and place the machine on a towl it alters the weight of the ingredients.
15
« on: October 31, 2009, 07:27:53 pm »
If you 'turbo' clean the bowl straight after you have used it with a drop of washing up liquid you will not have this problem. Also, when you have some food that baked to the bottom, sprinkle some bicarbonate of soda onto it, a bit of liquid to make a paste and leave it. The soda will lift the burnt stuff.
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