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Topics - achookwoman

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481
Introduce Yourself / Introduce yourself
« on: November 30, 2009, 10:46:05 am »
I am going to attempt to introduce myself.     Although I have been a member for a few days , I have't introduced myself because i didn't how.    I'm still not sure that this will end up where it should.   But ,here goes.   I am a Grandmother who lives in the country, in the Macedon Ranges, in Victoria.     i have been interested in cooking since I was a child [I could cook a roast dinner for the family when I was 12].   I have a vast range of cooking books - over 300.  I like going to cooking demonstrations.    I flew to Tassie to a cooking class last April.   This was a 70th. Birthday present.  I am passionate [ some might say obsessive] about bread making.  Sour dough is a real interest.    Since I've had my T.M I have worked at the basic recipe for bread in the EDC book. It is not good.   The ingredient list is o.k.,  but the process is poor.  
Having had a working life as an educator, it is not surprising that I teach friends how to make bread .  Today was good, I used the T.M to make sour dough.  I used the machine to do the  kneading  .  
My aim is to learn to use this computer, so that I can enjoy the sharing and contribute .[I also got this computer for my birthday].  and have made real progress with help from the most generous Thermomixer and Judydawn..  I would like to be able to post pictures of recipes i've converted.    Perhaps this is aiming a bit high.

482
Jams and Chutneys / Creme Fraiche
« on: November 29, 2009, 10:29:59 am »

Stir 1 tablespoon of Buttermilk into 2 cups of sweet fresh cream.  Can do this in the T.M.   gentle reverse for 20 secs.
Tip into a bowl and cover with a cloth.     Sit at room temp. for 24 to 36 hours,   depending on how tasty you want it.
Stir it by hand until it is very smooth.  It will have thickened.
Cover and refrigerate,  will last for about 2 weeks.
It will become more tangy the longer you keep it,  but you can add more fresh cream to extend the culture

We ate it with Maggie Beer's brown sugar and fig pavlova.

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