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Cakes / Re: Choc Honeycomb Slice
« on: January 09, 2015, 01:12:43 pm »
It should read that the whipping and watching for soft peaks happens simultaneously. Thanks I'll update.
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Cakes / Re: Choc Honeycomb Slice« on: January 09, 2015, 01:12:43 pm »
It should read that the whipping and watching for soft peaks happens simultaneously. Thanks I'll update.
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Cakes / Re: Choc Honeycomb Slice« on: January 09, 2015, 11:51:29 am »
Yeah - what could be better .... mmmmm
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Cakes / Choc Honeycomb Slice« on: January 09, 2015, 08:20:34 am »
INGREDIENTS:
250g malt biscuits 4 x 50g Violet Crumble or Crunchie bars 600mL thickened cream 395g can NESTLΙ Sweetened Condensed Milk METHOD: Grease and line 2 lamington pans (approx. 18x20cm) Place violet crumbles / in TM bowl and crush 20secs / sp 4, set aside Layer biscuits over base of pans Insert butterfly Pour cream into TM bowl Whip cream 40 - 60secs / sp 3.5 until firm peaks form (carefully watch as you dont want it to turn into butter) . Pour in condensed milk mix 5 secs / sp 3.5 Fold in ½ crushed honeycomb reverse / sp 3 / 10secs Pour cream mixture over malt biscuits Sprinkle remaining honeycomb over top of cream mixture Place in freezer Cut into squares, store in fridge or freezer. Mine went better in the freezer they get a bit soft in the fridge. 34
Starters and Snacks / Re: Thai Chicken Rolls« on: January 06, 2015, 09:23:48 am »
Both the chicken and the ham are precooked.
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Festive Seasons / Re: White Christmas Balls« on: December 18, 2014, 09:58:33 am »
The coconut oil and honey act as binders. They firm up in the fridge.
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Festive Seasons / Chocolate Mint Bark« on: December 18, 2014, 05:49:44 am »
Have you got some extra candy canes? This is a wonderful to way to use them up
.a grown up candy cane
Chocolate Mint Bark Ingredients: 60 g mint flavoured candy canes 250 g dark chocolate melts Method: Place candy canes in TM bowl Crush for 10secs / speed 5, set aside Place chocolate in TM bowl and melt 50 degrees / speed 2 / 3mins Spread chocolate on lightly greased baking tray until about 2mm thick sprinkle with crushed cane Place in fridge to set Break into pieces serve. 37
Festive Seasons / Fruit Mince Brownies« on: December 18, 2014, 05:48:07 am »
These brownies are just right for Christmas with the adding of fruit mince. The fruit mince helps make them moist and full flavoured. They are so Yummy
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Fruit Mince Brownies Ingredients: 100g toasted walnuts 200g good quality dark chocolate (70%) 300g brown sugar 250g unsalted butter 4 eggs 200g plain flour Ό teaspoon baking powder 40g cocoa (plus extra to dust) 90g fruit mince 1 teaspoon all spice Method: Preheat oven to 180 degrees Grease and line with baking paper brownie/square pan Place walnuts in TM bowl and chop 5 secs / speed 5, set aside Put Chocolate, butter and sugar in TM bowl melt 50 degrees / speed 2 / 4 mins Add eggs and stir / speed 4 / 10 secs Add flour, baking powder, cocoa, fruit mince, mixed spice and nuts in TM bowl and combine 20 secs / speed 4 / reverse Spread into pan and bake for 25 mins or until just set Cool in pan then dust with cocoa Cut into squares and serve will keep 2-3 days in airtight container. 38
Festive Seasons / White Christmas Balls« on: December 18, 2014, 05:46:36 am »
A healthy alternative to traditional White Christmas. Gluten free, dairy free and delicious to boot.
WHITE CHRISTMAS BALLS 150 g desiccated coconut 120 g macadamias 50 g coconut oil 2 tbsp honey 1 tsp vanilla essence 40 g natural pistachios 40 g dried cranberries Extra desiccated coconut to roll balls in Chop the coconut, macadamias, coconut oil, honey, and vanilla essence at Speed 9 for 20 seconds. Scrape down the sides of the bowl. Add the pistachios and cranberries and mix at Speed 4 for 15 seconds. Use your hands to firmly press and shape the mixture into balls. Roll the balls lightly in coconut and place in the fridge to set. Makes 12 balls. 39
Raw Recipes / Re: Raw Lemon Cheesecake Slice« on: December 07, 2014, 07:47:44 am »
Yes the Spatula for the TM31 and TM5 is the same.
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Cakes / Sesame Banana and Walnut Cake« on: December 07, 2014, 06:17:15 am »
250 gm wholemeal flour
2 tspbaking powder 200 g dark brown sugar Grated rind of 1 lemon 1 tsp ground cinnamon 1 tsp ground allspice 250 g banana flesh (about 4 bananas) Juice½ small lemon 2eggs 120 g unsalted butter, softened, chopped 75 g hulled tahini 1 tbsp honey 200 g walnut halves To finish:sesame seeds and dark brown sugar Method Line a large deep loaf tin with non-stick paper and heat the oven to 180C. Mix the flour, baking powder, sugar, lemon rind and spices at Speed 5 for 10 seconds. Add banana flesh, lemon juice, eggs, butter, tanini, honey and walnut halves and mix at Speed 5 for 30 seconds. Scrape down the sides and mix for a further 15 seconds on Speed 6. Spoon the mixture into the tin, sprinkle with sesame seeds and sugar and bake for 70-80 minutes or until a skewer comes out clean. Cool in the tin, wrap well and, ideally, serve and slice the following day to even out the texture. Adapted from Gourmet Traveller Magazine, Dec 2014 41
CHRISTMAS / Re: White Christmas Slice« on: December 06, 2014, 05:12:40 am »
Yeah - Copha is yucky. I've just seen the Christmas section - I should have posted this there.
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CHRISTMAS / White Christmas Slice« on: December 06, 2014, 04:43:10 am »
Ingredients:
60g almonds 100g red glace cherries 60g sultanas 60g dried apricots 60g dried Cranberries 500g block white chocolate (or melts) 50g rice bubbles 90g desiccated coconut 1sp vanilla extract Method: Line a 20cm x 30cm (base) baking pan with baking paper Add almonds, to TM bowl and chop 10 secs / speed 4, set-aside Add sultanas, cherries, apricots chop 5 secs / speed 4, set-aside Wash bowl before adding chocolate Place chocolate in TM and melt 50 degrees / speed 2 / 5 mins Add all remaining ingredients to melted white chocolate and mix reverse / speed 2 / 25 secs Pour mixture into prepared pan pressing down with a large metal spoon Refrigerate for 4 hours or until set Turn slice onto chopping board and slice with a knife that has been dipped in hot water and chop into squares Enjoy!! 43
Cakes / Coconut Lemon Bars« on: December 06, 2014, 04:34:26 am »
Ingredients:
225g plain flour 80g icing sugar 180g chilled butter (chop into squares) 4 eggs 315g caster sugar Lemon rind (from ½ lemon) 125g lemon juice 1 teaspoon Baking powder 60g desiccated coconut 30g shredded coconut for top when baking Method: Preheat oven to 180 degrees Grease and line 20 x 30 cm pan with baking paper, allowing the 2 long sides to overhang Place flour, icing sugar and butter into TM bowl and mix 30secs / speed 5 Spoon into prepared pan and press mixture evenly over the base with the back of a spoon Bake in preheated oven for 20 minutes or until lightly golden While base is in oven place eggs, sugar, lemon rind (I blitzed mine before adding to TM bowl speed 8 30 secs) and juice, baking powder and coconut in the TM bowl and whisk on speed 5 / 20 secs When base is out of the oven pour filling over the base and sprinkle evenly with shredded coconut Bake in oven for a further 20-25 minutes or until golden brown and just set Remove from oven and set aside in pan to cool completely. Cut into squares and serve. 44
Raw Recipes / Raw Lemon Cheesecake Slice« on: December 06, 2014, 04:27:07 am »
This recipe is gluten free, milk free and egg free and a healthy alternative to the regular cheesecake.
Crust 150 g almonds 120 g dates 25 g water Filling 380 g raw cashews Juice of 1 lemon and rind 100 g coconut oil 50 g sugar 1 tsp vanilla essence Directions Line a slice tray with baking paper Soak raw cashews in boiling water for 30 minutes. Chop almonds, dates and water at Speed 8 for 30 seconds. Scrape down sides and process for a further 15 seconds at Speed 8. Press into base of slice pan. Wetting the spoon will stop the base sticking to the spoon. Drain the cashews. Chop the cashews, lemon juice, coconut oil, sugar and vanilla essence at Speed 6 for 15 seconds. Scrape down the sides and process for a further 3 minutes on Speed 6. Spread filling mixture evenly on top of the base. Garnish with lemon rind, and leave in the fridge for 4 - 6 hours to set. Cut into slices or squares to serve. Serves 16. Keeps 3 4 days. 45
Special Diets / Dairy Free Choc Coconut Cupcakes« on: November 06, 2014, 10:12:28 am »
Ingredients:
Cupcakes 180g SR Flour 80g sugar 125g coconut milk 80g oil 2 eggs 60g cocoa powder Frosting 40 grams coconut oil 40 grams cocoa powder 45 grams honey 50 grams coconut milk 1 teaspoon vanilla extract Method: Cupcakes Line muffin tin with patty pans Heat oven to 180 degrees Put all ingredients into bowl and mix 20secs / speed 4 Scrape down sides of bowl and mix for another 10 secs / speed 4 Fill patty pans and place in oven for 10 -12 mins Once cooked remove to cool completely Frosting Place all ingredients into TM bowl mix 2 mins / 60 degrees / speed 2 Allow to cool to thicken up Spread frosting on top of cupcakes & sprinkle with coconut |
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