Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Topics - JulieO

Pages: [1] 2 3 ... 9
Cakes / Vanilla yoghurt & fruit slice
« on: October 16, 2020, 06:20:08 am »
This is a recipe I saw yesterday in an email from Best Recipes (link below). Converted to TM which turned out so well that I had to share.  ;D

VANILLA YOGHURT & FRUIT SLICE - makes 16 squares
200g raw sugar
2 large eggs
50g vegetable oil (used grapeseed)
15g baking powder
300g plain flour
200g vanilla yoghurt (used home-made Greek + Ĺ tsp vanilla bean paste mixed together)
125g milk (used reduced fat)
8g vanilla sugar
*425g can pitted cherries drained (used Coles black pitted cherries)
*700g jar apricot halves, drained  (used Goulburn Valley in juice)
Icing sugar and extra vanilla sugar to dust

*Drain the fruit in 2 separate sieves (or one after the other, starting with apricots) to stop cherries bleeding into the apricots.

Preheat oven to 160C. Grease a 30 x 20 x 5cm baking tin with cake release and set aside. Was recommended doing this instead of using baking paper.

Place sugar into TM bowl.  Mill 4 secs/speed 10.  Leave in bowl.
Add eggs. Mix 2 mins/speed 4, MC off.  Scrape around the bowl.
Add rest of ingredients except the fruit.  Mix 6 secs/speed 3.  Scrape down bowl and under blades.  Donít over-mix.

Pour the mixture into the baking tin and place the apricots all over the top.  Fill in with the cherries.   
Bake approx 45 mins or until a skewer comes out clean. Mine was just starting to pull away from the sides of the tin at the 45 mark. 

Remove from the oven and cool in the tin for about 5 mins then place a wire rack on top and carefully up-turn the tin so the slice lands on the rack face down.  Place another rack on the top then flip over again so the top is now showing again.   Leave until completely cooled. Dust with icing sugar and cut into 16 squares.
Lovely on its own or pipe a little whipped cream on top and serve.

Bread / Nut & seed blender bread
« on: May 11, 2020, 10:19:06 am »
60g flaxseeds
260g activated almonds (used normal raw almonds)
45g coconut flour
6 eggs
100g macadamia oil
1 tbsp each chia seeds, honey
2 tsp apple cider vinegar
ĺ tsp bicarb of soda
70g each: pumpkin seeds, sunflower seeds (plus a few extra to sprinkle on top)

Preheat oven 160C,  Grease and line 20x10cm loaf tin with baking paper, bringing paper up 2 long sides for easy removal.

Place flaxseeds into TM bowl. Turbo 1 x 2 secs, scrape around the bowl.
Add almonds and coconut flour.  Turbo 1 x 2 secs, scrape around the bowl.

Add rest of ingredients except pumpkin and sunflower seeds. 
Blend 30 secs/speed 4, scrape around the bowl.

Add both seeds and fold through with a spatula.
Transfer to loaf tin and sprinkle the top with extra seeds, pressing in slightly. 
Bake 40  - 60 mins until done.  Remove to a rack to cool.

This recipe is from the site below.  I found mine took longer than the 40 mins.

The recipe is listed on their website and there's also a video if you want to see it made.

Please tap on the photo to enlarge.

Chit Chat / Corona Virus - an interesting read
« on: March 13, 2020, 06:57:17 am »
I read this on another forum and thought I'd share it here as it seems like some good info on what to look for and things we can do to try and be safe.

From member of the Stanford hospital board. This is their feedback for now on Corona virus: The new Coronavirus may not show sign of infection for many days. How can one know if he/she is infected? By the time they have fever and/or cough and go to the hospital, the lung is usually 50% Fibrosis and it's too late. Taiwan experts provide a simple self-check that we can do every morning.

Take a deep breath and hold your breath for more than 10 seconds. If you complete it successfully without coughing, without discomfort, stiffness or tightness, etc., it proves there is no Fibrosis in the lungs, basically indicates no infection.
In critical time, please self-check every morning in an environment with clean air.

Serious excellent advice by Japanese doctors treating COVID-19 cases:
Everyone should ensure your mouth & throat are moist, never dry. Take a few sips of water every 15 minutes at least. Why? Even if the virus gets into your mouth, drinking water or other liquids will wash them down through your throat and into the stomach. Once there, your stomach acid will kill all the virus. If you don't drink enough water more regularly, the virus can enter your windpipe and into the lungs. That's very dangerous. Please send and share this with family and friends. Take care everyone and may the world recover from this Coronavirus soon.


1. If you have a runny nose and sputum, you have a common cold
2. Coronavirus pneumonia is a dry cough with no runny nose.
3. This new virus is not heat-resistant and will be killed by a temperature of just 26/27 degrees. It hates the Sun.
4. If someone sneezes with it, it takes about 10 feet before it drops to the ground and is no longer airborne.
5. If it drops on a metal surface it will live for at least 12 hours - so if you come into contact with any metal surface -            wash your hands as soon as you can with a bacterial soap.
6. On fabric it can survive for 6-12 hours. normal laundry detergent will kill it.
7. Drinking warm water is effective for all viruses. Try not to drink liquids with ice.
8. Wash your hands frequently as the virus can only live on your hands for 5-10 minutes, but - a lot can happen during that time - you can rub your eyes, pick your nose unwittingly and so on.
9. You should also gargle as a prevention. A simple solution of salt in warm water will suffice.
10. Can't emphasis enough - drink plenty of water!


1. It will first infect the throat, so you'll have a sore throat lasting 3/4 days
2. The virus then blends into a nasal fluid that enters the trachea and then the lungs, causing pneumonia. This takes about 5/6 days further.
3. With the pneumonia comes high fever and difficulty in breathing.
4. The nasal congestion is not like the normal kind. You feel like you're drowning. It's imperative you then seek immediate attention.


Tips and Tricks / Cleaning fresh fruit (and some veg)
« on: January 11, 2020, 08:21:03 am »
I've been doing this for about 6 months now, since I saw the tip on line somewhere.  I had to try it out as soon as I saw it and have been doing it ever since.  Works so well with strawberries, blueberries, grapes, cherry toms to name a few.  Anything that you basically don't peel to eat, though I tried apples once but you can only fit about 3 in the basket so I didn't bother with doing them again.  Plums would probably be good too but I think raspberries would be too delicate.  It's supposed to wash off the wax and give them a better clean than doing it by hand. 

fruit of choice (don't overfill the basket)
1 litre water (no more)
about 2 tsp white vinegar

Place water and vinegar into TM bowl.  Place fruit into the internal steamer basket and set in place.
Wash 2 mins/speed 7.  You don't need to put the MC in place (though I haven't tested it in the TM31) and it's quite fascinating to watch the force of the water washing over the fruit. (I know, little things and all that!  :D )

Once done, rinse the fruit under running water then drain for a min or so before transferring to a clean tea towel and dabbing dry.  I leave for about 10 mins or so until dry then I return the fruit to their little punnets.  I find them the best way to store them as they allow air to circulate.

My strawberries were shiny and the little green leaves were standing up, the blueberries were shiny. 
I found they lasted longer than when not washed.

If you have a punnet of strawberries or blueberries in your fridge, give it a try and see what you think.

Cakes / Easy strawberry cake
« on: January 11, 2020, 05:23:57 am »
A lovely cake and really quick and easy to make.  It's from the website below, have a look as she has some nice things on there.

195g plain flour
1 Ĺ tsp baking powder
ľ tsp sea salt (used a good grind)
150g raw sugar
1 large egg, room temperature
ĺ tsp vanilla extract
50g preferred oil for baking
160g natural yoghurt (used Greek style)
140g chopped strawberries, by knife
140g strawberries, halved lengthways
2 tsp raw sugar extra
Icing sugar to dust

Pre-heat oven to 175C.  Spray a 20cm springform tin with non-stick spray and line base with baking paper.

In a med bowl whisk together flour, baking powder and salt. Set it aside.

Place 150g raw sugar into TM bowl.  Mill 4 secs/speed 10, leave in bowl.
Add Butterfly then the egg and beat 2 mins/speed 4. 
Remove Butterfly, scrape down bowl.  You want the batter very light in colour.

Add in the vanilla, oil and yoghurt.  Mix 6 secs/speed 4, scrape down bowl.
Add flour and mix 6 secs/speed 4, scrape down bowl and under blades.

Transfer batter to a med bowl and fold in the chopped strawberries with a spatula. Transfer to the cake tin.
Top with the halved strawberries, pressing in slightly.
Sprinkle the top with the extra raw sugar and bake for approx 45 Ė 55 mins (depending on your oven) until a skewer comes out clean.

Remove tin to a wire rack and cool for about 10 mins before releasing the sides of the tin and removing the paper from the base.  Leave on the rack until completely cooled.

Gently lift the cake off the baking paper and place on a serving plate. Dust with icing sugar before serving.
Lovely as is, but extra nice with a drizzle of double cream.

Please tap photos to enlarge

Chit Chat / TM6 experiments with new functions
« on: December 20, 2019, 02:23:21 am »
Apologies in advance of my long winded post.  I promise to try and be shorter next time  ;D

I thought Iíd start a thread where we can show and tell our experiences with some of the new programs on the TM6, whether good or not so much  :P

A few of the long-time posters on here would maybe remember (or not) where Iíve wished the TM could cook onions more fully.  No matter how long I would cook them, I could always detect a raw aftertaste which I really did not like at all.  Iím not talking about when you do caramelised onions with balsamic vinegar/sugar etc, I just mean the normal fried onions we use so much at the start of many recipes.  I ended up cooking onions in a frypan then adding to the bowl and carrying on with the recipe. I was so tempted to get a HMP years ago because of its higher temperature, but I never did.

Anyway, when I saw the high heat cooking on the new model I was immediately interested  but wanted to wait and not jump in.  To be fair, I havenít seen any real reviews of the cooking of onions and the only things I had seen mentioned was that after doing so there is browning on the base of the pot.  It got me thinking about how if you put a Stainless Steel frypan on the stove top and put oil and onions into the cold frypan then start to cook them, the onions would stick, you need to pre-heat the pan first, then add oil and heat, then add the onions or whatever you are cooking to get a non-stick effect. 

So, this morning to try out the cooking mode, I did things a little different to what was instructed.  I prepared the onion wedges in a bowl and added the oil and tossed to coat.
I then set the machine for 5 mins/Varoma/speed spoon to pre-heat the bowl.  It got to Varoma in about 2 mins, I quickly sprayed the base of the pot and the blades with a little oil then added in the onions.  Used the High Heat onions on Cookidoo and let it do its thing.
Loved hearing the sizzling going on and I like the splatter guard.

The first photo is at the end of that program.  I had a taste and was pleasantly surprised that even though not really golden, they were cooked and no raw flavour. I would use these onions in a recipe for sure. 

I set them aside for the moment as I was finishing off my breakfast then I cooked them again on one of the other programs (I think it was golden shallots or similar).  I needed to add a bit more onion as it could detect not enough in there for that particular program.  Set it from cold (I didnít clean the bowl after the last effort as it was nicely oiled and there was no browning or sticking to the bowl).

The second photo shows them at the end of that program though it does ask if you would like them to be chopped so you can use in whatever recipe you are making.  I didnít today so I could take a photo as is.  These were just onions and oil, no sugar or anything else added.  I was so impressed.  There was some browning on the bottom of the bowl and I wondered if it was because the bowl had cooled down and I didnít do another pre-heat.  I just added some water and used the pre-clean mode, the browning came off easily.  I let the bowl dry and then carried on.

The second thing I made was Berry Curd using frozen blueberries and strawberries and using the Thickening mode.  You basically add everything in, set it and it cooks and whizzes everything itself.   Iíve poured it into sterilized jars and have just put them in the fridge to chill, so will take a photo of that either later today or tomorrow when I can see what the consistency is like.  The taste was good,  I just wish Iíd used more blueberries to get a deeper shade but Iíve noted that for next time. 

Finally, I made a meal for DH for tonight called Kung Pao Chicken on Cookidoo which used the High Temp mode.  I made up the marinade early this morning and had the chicken marinating for an hour or so while I was doing the other things.

I followed the recipe as per instructions and the third photo shows what I transferred to a bowl.  Thereís no rice or whatever underneath, just the chicken (2 serves) and sauce.  I'll make some rice noodles later to serve with.   

So tasty, I could quite easily have eaten this myself and will do next time for sure. 

My note for next time is to add more spring onions and leave some to garnish at the end with the toasted peanuts, mainly just to give a more colourful appearance.
The recipe asked for 4-5 dried chillies! I used 1 (but didnít remove the seeds) and it had the right amount of bite.

So,  my first day, 3 things made and Iím very happy with each thing, though I wonít know about the curd until it has had chance to chill.

I will add to this thread (and I hope others will too) as other functions are used and tested.  I will certainly try the Sous Vide and Slow Cooker modes at some stage.  I have a stand alone Sous Vide machine but itís quite big, which can be handy at times, but I rather like the idea of being able to cook 2-4 serves. 
Unfortunately, I didnít get around to ordering a blade cover to better use these 2 functions and they are now sold out, so will get one when next in stock.

Iím sure there will be a fail at some stage but so happy with todayís efforts.  ;D  (thanks for sticking to the end!) 

I used Granny Smiths for the apples.  A simple recipe to follow, the worse thing about is was peeling 1.2kg of apples but so worth it  ;D

Everything went to plan except after baking and then cutting into the 8 pieces successfully it was impossible to remove a piece from the pie dish without breaking the shortcake into many pieces, no matter how gently I tried. 

If serving to visitors it would be a fail (for me anyway) if I wanted to serve like a slice of apple pie. I wasn't so it didnít matter to us at all but thought I would mention it.  Iíve got to say though that it tasted wonderful.  The apples were cooked perfectly and it had the right amount of sweetness, I couldnít fault it at all.

Iím thinking of having another go in the next 2 weeks because I like to try and get things right.  I want to try making it as a sort of a crumble/cobbler type of dessert.   I wonít put the shortcake on the base just the top and will use the baking dish that you bake the apples in initially. Once the apples are done, I could just put the dough on top and put back in the oven to bake.  This would also cut down on preparation time too.

I think it would be easier cutting the shortcake into sections and lifting off so you could scoop out the apples from underneath into serving bowls and placing a piece of the shortcake on top.

It was lovely served with a scoop of home made vanilla bean ice cream.

I had enough of the shortcake dough left over to roll into 2 balls a bit smaller than golf balls.  I pressed an indent into them and put a tsp of home made strawberry jam in each one and baked in the oven at the same time.  They spread into perfect round, crunchy  biscuits that were lovely with a cuppa. 
I would love to make maybe a half batch of the shortcake dough just to make into these sort of biscuits.  Will report back if and when I do.
Definitely a recipe worth playing with, another keeper from this book.  :D

Linked JD

In the last week I made this recipe to use up some condiments in my fridge, namely home made aioli which I used instead of normal mayo plus some reduced fat sour cream.  For the chicken I used the flesh from a bbq chicken.

I got 4 serves for DH from this (work meals).  One was served with steamed brown rice, one with zucchini noodles and the other 2 with pasta.  He really enjoyed the flavours and it was a good way to use up some things that needed using up.

Linked JD

Made these gorgeous triangular scones for morning tea.  So quick and easy and I added the optional raisins as I love a bit of fruit in scones.

My only little changes were to mill my own sugar and I did that at first for 2 secs/speed 9.  Left the sugar in and continued on with the recipe instead of adding the sugar a little later and I only added a grind of sea salt, not the full amount stated.

I also needed to knead the mix for an extra 10 secs after the initail kneading and the dough was then perfect.  Cooked in the specified time, the insides were lovely and soft and the outside had a little bit of crunch which I like.

Today I served warm buttered, but I can imagine smeared with home made jam and a blob of cream would be just as good.  ;D

Linked JD

This cake was easy to make with clear instructions that worked well.  The cake is lovely.  Not a rich, heavy chocolate cake at all but we both really enjoyed it with a coffee.

The top was lovely and crispy and it cut like a dream.  The pears really make it and as I used a bit bigger pan than stated, I could have easily added just a few more slices to the middle.
I can't remember ever using yeast in a cake like this before but I guess there must be a reason for it. 

I only had double cream in my fridge so added a dollop of that to serve, but I think just a little pouring cream would be perfect.

Not sure how it will keep as it's not an overly moist cake, so I will make sure that I wrap it up when fully cool.  :D

Desserts / Lemon & lime cheesecakes
« on: March 14, 2016, 03:59:52 am »
Here is a very easy and lovely dessert from the book "Salads in a Jar" by Courtney Roulston. 

The recipe serves 4 and I made it to the instructions, but personally I think the sizes are too big and would therefore make as 8 servings, maybe in little mustard jars or the like.  Would be perfect to have in the freezer to have now and then when you feel like something sweet to finish off dinner, but don't want to have anything too filling.

Anyway, I've left it as 4 servings, but please divide into the number of serves you like, maybe a happy medium would be 6.  ;D

125g Granita bisc, broken in pieces as you drop them in the bowl
1 tsp ground mixed spice + small grind sea salt
40g softened butter, in chunks

Place all ingredients into TM bowl.  Pulse Turbo 2-3 times until chopped fine and butter is incorporated.  Divide mixture between 4 serving jars (or glasses if you prefer) and gently tap down so it is evenly spread out.  Donít pack it down too hard though or you wonít get your spoon through it.  Clean bowl.

250g cream cheese, softened and in chunks
395g can sweetened cond milk
80ml lemon juice (about 1 Ĺ lemons)
juice and fine zest 1 lime
2 fresh passionfruit to serve (or could use fruit of choice)

Place all ingredients except passionfruit into a clean TM bowl. 
Blend 10 secs/speed 4 until smooth and combined.  Divide mix between the jars/glasses. 
Refrigerate for 2 hours to set.

Top with passionfruit (or fruit of choice) to serve.

Chit Chat / Pancakes vs Pikelets
« on: March 12, 2016, 01:03:52 am »
After receiving TinEats food email this morning and looking at her lovely ricotta 'pancakes', I had to do a google search on the difference between these 2 things. 
The pancakes in her photo, I would call pikelets as they are smaller and thicker.  Pancakes to me are bigger and thinner (but not as thin as a crepe).

I know it doesn't matter at all but it got me wondering what people on our forum think when they hear 'pancake' and 'pikelet'.  ;D

This is what I found on line.

Here is the recipe:

So simple to make and the recipe makes quite a lot. 

I ended up rolling into 3 logs, 2 of which are in the freezer to take out and slice when needed.  I must say it was really hard not to go and keep taking one because they were that good.  I usually only have one when I make biscuits but these kept calling me and I ended up having 3 over the afternoon.  Very rustic looking but I guess that's half of the appeal.  I recommend you try them.  ;D

Pages: [1] 2 3 ... 9