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Messages - CreamPuff63
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7606
« on: August 09, 2009, 01:43:29 pm »
Yum (again) I make this all the time now, and everyone is impressed because it looks and tastes like it was "bought" -- am taking that as a compliment. I knock it down a second time, and it seems to improve the quality of the bread. Any leftovers get blitzed and put in the freezer for breadcrumbs later -- too good to waste. It would have to get a score of 9.5 from me.
7607
« on: August 09, 2009, 01:36:16 pm »
Thanks Cookie, I am so glad you enjoyed it 
7608
« on: August 09, 2009, 01:29:21 pm »
I have a TM silpat but actually dont know what it does, and how to use it - I just bought it because the demonstrator used it to wrap the bread up in while it rose, and it looked like a good thing to buy at the time. I only recently found out that it can be put in the oven. Can someone enlighten me a little more, and is there a max oven temp?
7609
« on: August 08, 2009, 03:23:53 am »
I will have to give these a go. I eat a lot of low fat things but I'm still fat -- maybe I've solved my dilemma (I eat a lot..)
7610
« on: August 07, 2009, 09:24:22 am »
3 large Eggs 70g honey 220g milk 190g Self Raising flour Pinch salt Method: Place all ingredients into  Mix for 30 seconds on Speed 5. Refrigerate for 30 minutes. Place tablespoonful amounts onto lightly greased pan until golden on each side. Serve with butter. members' commentsDenzelmum - Best pikelet I ever made. I used silicon ring - heart, star and Teddy shape which work well with the kids. ETC - Made these with my toddler and we both LOVED them!
7611
« on: August 06, 2009, 07:53:04 am »
I went to his last class here in Perth, and I also thought it was very good. I love his booklet and cookbook. There is a delicious recipe for bbq pork spareribs using bourbon. We all had a chuckle when he had his head down chopping away at some parsley with his knife, and Grace and another demonstrator were looking on (almost openmouthed) and he said that he finds it quicker to chop parsley with his knife because he is used to it and the TM is right beside him!
7612
« on: August 05, 2009, 11:43:44 am »
Oh that was funny 
7613
« on: August 05, 2009, 11:39:28 am »
Good pick up, it nearly fills it to the brim. What I did was grab a cup or so of the mixture with some punkin in it out of the TM bowl (before the blending, and mashed it up roughly on the side), and then added it back after dishing up a plate or two to hungry mortals. You don't really notice, as the corn is chunky as well. I thought that I would leave it up to the individual as some people throw in more or less according to which way the wind is blowing 
7614
« on: August 05, 2009, 08:53:04 am »
Name of Recipe:Roasted Pumpkin & Corn Soup
Number of People:6 - 8 people
Ingredients:
1 kg pumpkin, seeded & peeled
Olive oil
1 onion
1 garlic clove
1 chilli
6ish cups water read comments below, some used only 4 cups
2 tablespoons TM vegetable concentrate
415g can creamed corn
Seasoning to taste
Preparation:
Preheat oven to moderate or 200 degrees. Line baking tray with baking paper.
Chop pumpkin in big pieces, and coat with oil then roast in the oven for about 25-30 minutes, or until golden. Set aside.
Place onion, chilli, garlic in TM bowl and chop for 5 secs on Speed 7.
Add 1 tablespoon oil to TM bowl and sauté for 3 mins at 100 degrees on Speed 1.
Add pumpkin, water and stock concentrate and cook for 10 mins at 100 degrees on Speed 1.
Make sure MC lid is on, and blend for 15-20 seconds by slowly going from Speed 1-9.
Add creamed corn, and reheat for 3 mins at 100 degrees on Speed 1.
Season to taste.
Tips/Hints:
Makes about 2 litres.
1 teaspoon of chopped chilli is required.
Use 6 cups of chicken stock if you don’t have the TM concentrate.
Members' comments a popular recipe
Nik2WIN - Oh, my goodness, this is utterly delicious. I can't get pumpkin at this time of year so I used butternut squash and I couldn't get the full 6 cups of water in the TMX so I used 4, I also couldn't get all the squash in so after the soup was made I transferred it to a big saucepan and blended the rest of the squash in the TMX and added it along with an extra tin of creamed sweetcorn. I like my soup thick. The very best bit tho' was that I'd just used the TMX to made the stock so I didn't even have to wash the bowl out, I just started the soup straight away using the bits of stock paste that were left in the bowl. Cutting down on washing up time AND using the very dregs of the stock paste.
Cecilia - Just thought I'd let you know that I've made this soup for lunch today. Sneaked a little taste and I love it. Thank you.
McMich - I made this soup today and it was lovely. I roasted the garlic along with the pumpkin and only added four cups of water and added a final cup of boiling water after putting into serving bowl. Turned out well.
JD - This will fool you, looks more like a beef soup than a pumpkin but tastes delicious. I sort of browned my pumpkin a bit much and used caramelised garlic - this is the result. I'll be mixing some cream into the mixture before I serve it to lighten it a bit.
Hally - I have just finished a bowl of this, yum. CP you do seem to have a way with pumpkin. Love this & your dip.
Slight changes
Just over 4 cups water
Used chicken paste with the water
Only had a small can of creamed corn 310g.
Just fantastic soup, thank you CP
Moo2 - I too made this for lunch and really enjoyed it. I used 4 cups water and it was just the right thickness for me as I like a thickish soup. Thanks for the recipe CP.
courton - I made this yesterday and it got the thumbs up. I would, however, cook the pumpkin a little longer next time.
knittercook - Made this today, halved the recipe and it was delicious on a cold day in Tassie.
leon9 - Absolutely divine especially with that subtle taste of chilly.
7615
« on: August 05, 2009, 05:25:31 am »
Base:
120g Plain flour
60g SR flour
90g Butter at room temperature
1 tablespoon Caster Sugar
1 Egg
1 tablespoon Milk
1/3 cup Apricot Jam
Topping:
100g dried Apricots
1 egg
70g Caster Sugar
45g cup Coconut
130g Unsalted Peanuts
Method:
Preheat oven to 190 degrees. Grease slice tin.
Base: Process flours and butter in TM bowl until combined on Speed 4 for approx 10 seconds.
Add sugar, egg and milk to TM bowl and process until combined on Speed 4 for approx 6 seconds. Spread and press mixture evenly over slice tin. Spread the jam over the base.
Topping: Chop apricots on Speed 5 for approx 10 seconds.
Add remaining ingredients on Speed 5 for approx 2 seconds until combined, and peanuts are roughly chopped.
Spread mixture evenly over base mixture, and put into the oven for approx 25-30 minutes or until topping is firm to touch. Allow to cool before cutting into squares.
(Recipe Source: Old Sunbeam appliance manual)
members' comments
cookie - It is so quick, easy and tasty.
JD - This is a lovely slice CP63 - like Cookie1's comment, quick, easy & tasty. Had all the necessary ingredients in the pantry. Only change I would make is to lower the temperature to 180oC and cook for 20-25 minutes as I felt the fan force temperature was too high for a slice. My oven is a brand newie so I am still getting used to how hot I need it for cakes, etc. Will certainly be making it again.
7616
« on: August 04, 2009, 02:56:02 pm »
Was going to do 2 x golden syrup and 2 x jam, but had put the jam in all 4 ramekins before I remembered!! I would say "dollops" of jam because I am not sure if the 2 tablespoons were for all 4 ramekins or each one (could you please clarify cookie1?), as I thought they were a little dry jamwise for my taste. My mixture was a bit stiff, so I had to add a splash more milk when required in the recipe, and found that using the back of a spoon to spread evenly into the ramekin made it easier for them to spread out whilst cooking. Didn't cover them. The skewer test was important as they can look "underdone" just viewing thru the Varoma lid. Thank you C1, family enjoyed these and will make again.
7617
« on: August 04, 2009, 01:43:16 pm »
A suggestion to help ditzy people such as myself when submitting recipes. Under preparation, could you (who am I talking to??) put: Preheat oven to X degrees, line a baking dish with greaseproof paper / grease a 2 litre casserole dish, etc before anything else. Perhaps then go into any other ingredient preparation such as grating chocolate, or milling of flours, etc
Unless reminded at the very beginning I tend to make up something and find that I haven't turned on the oven.
7618
« on: August 04, 2009, 04:35:27 am »
No still feel guilty, I have a lovely Fruit and Nut Slice that I want to convert, and a few more things and then I will breathe a huge sigh of relief.
7619
« on: August 03, 2009, 09:50:20 am »
Name of Recipe: Jam Coconut Slice
Number of People:
Ingredients:
Base:
90g butter, softened at room temp
110g caster sugar
1 egg
40g Self Raising flour
80g Plain Flour
1/2 cup Raspberry Jam (your choice)
Topping:
2 eggs
1/3 cup caster sugar
2 cups dessicated coconut
Preparation:
Grease a slice tin, and Preheat oven to moderate temperature.
Topping:
Beat eggs lightly in a bowl, beat in sugar and coconut. Set aside.
Base:
Insert Butterfly Whisk, and cream sugar and butter at Speed 4 until creamy (approx 1 min) stopping to scrape down sides of TM bowl with spatula a couple of times.
Add egg, Speed 4 for 3-5 seconds.
Add flour, whisk at Speed 3 until combined, approx 10 seconds.
Spread mixture evenly over base of tin.
Spread evenly with jam, as you like it, then spread the topping over evenly.
Bake in oven for about 35 mins. Cool in pan, and cut when cold.
Members' comments
Trudy - I finally got around to making this yesterday. Would you believe it's nearly all gone!!!! My Husband loved it. Thanks for posting it.
Brumington - I made this today to use up some shop bought jam and apart from the HUGE mess my children make eating it (the crumble is very crumbly!) I really liked it. My oldest wasn't as keen but he's not a fan of anything too sweet so ate all the topping and left the sweet jam. Next time I make this I might gently push the topping down a bit in the hope it wont be as crumbly. I wonder how yummy this would be made with nutella instead of jam? Might have to experiment.
Photos: No
Tips/Hints:
Oldie, but a goldie. You could combine the topping in the TM but it is probably quicker to do in a separate bowl, as it only takes about 30 seconds to mix by hand.
7620
« on: August 03, 2009, 07:23:48 am »
No offence intended to anyone. I just thought that if ever I got a call saying "Hellooooo, this is Masterrr Moderatorrr" it would sound exactly like Kamahl which wouldn't surprise me  For my work, I talk on the phone all day long, and because 99.9% of the time I have never seen the person I talk to, I build a picture of what they look like as they talk - helps me to remember them next time they call 
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