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Messages - achookwoman
Pages: 1 ... 1391 1392 [1393] 1394 1395 ... 1444
20881
« on: April 02, 2010, 02:00:05 pm »
Thanks Bimby, these have brightened my dat  .
20882
« on: April 02, 2010, 01:53:50 pm »
Thanks Thermomixer, just what I wanted. How did you guess?
20883
« on: April 02, 2010, 09:48:49 am »
Just love the look of this loaf, heaven in a slice.
20884
« on: April 02, 2010, 09:46:50 am »
20885
« on: April 02, 2010, 09:34:00 am »
[
[Rodney Dunn, from The Agrarian Kitchen, has done it again. In the April 2010 issue of Gourmet Traveller he has a collection of Mushroom recipes. Today I cooked the parmesan crumbed recipe,and it was delicious. They could be served as an entre or as a side to a main meal. I didn't make the aioli as we ate the mushrooms with seafood pancakes as it is Good Friday. I used the TMX to make the batter that the mushrooms are dipped in, prior to the parmesan breadcrumbs. The pramesan cheese I grated in the TMX before adding the breadcrumbs, and then mixed together.
Rice Bran oil for deep frying
150g seasoned flour
3 eggs
250ml. milk
240g. fine white fresh breadcrumbs
100g. finely grated parmesan
800g. large Swiss Brown mushrooms,( about 12), thickly sliced.
Place parmesan in TMX bowl and zap to form fine mix, add breadcrumbs and mix briefly. Set aside in shallow dish.
Place flour, eggs and milk in TMX bowl and zap for 6 seconds, speed 5. Place in shallow dish.
Heat oil to 180 in deep pan on stove.
Dip mushroom slices in egg wash and then in breadcrumbs.
Fry until golden, drain on hand towel.
Aioli
2 eggs
Juice of 1 lemon
4 garlic cloves
125g, EACH of Rice Bran oil, and olive oil.
Place eggs, lemon juice and garlic in TMX bowl and press TURBO button twice.
Scrape down sides
Place Butterfly in bowl and beat for 1 min. on speed 4.
Slowly add oil over 4 mins.
This makes 6 generous serves
20886
« on: April 02, 2010, 06:24:58 am »
Crepes. EDC Book. For a thin crepe, these are excellent.Made 1/2 mix, 12, 15 cm. crepes.
20887
« on: April 02, 2010, 03:39:47 am »
Had a look at your link for the recipe, and think that either pan would work. I would also line pan with baking paper, also the glass pie dish. My experience with glass is that it does not cook the pastry well. Someone else may have more experience that me on this issue.
20888
« on: April 02, 2010, 03:26:42 am »
All good suggestions, as long as the end result is the same.
20889
« on: April 02, 2010, 03:24:45 am »
Welcome to the forum, hope you have fun here.
20890
« on: April 01, 2010, 11:55:33 am »
Welcome Judith. you have hit the ground running. Great to see. Many teachers on the forum as well as many other nice people . Have fun. Try cooking your soft bread dough in the muffin tins.
20891
« on: April 01, 2010, 09:46:46 am »
Thanks for all the suggestions to replace the quark. Tried all the local shops, no luck, so will try some of the suggestions as i want to try isi's latest.
20892
« on: April 01, 2010, 04:21:27 am »
Bread and buns , need 20 to 25 degrees to rise in a convenient time Buns 1. to 1 1/2 hours. You could look at my blog for a modified EDC recipe. Adapted from suggestions from the Forum. I can't go into details now as I have to go out.
20893
« on: April 01, 2010, 12:57:28 am »
The book, A Year in a Bottle , is by Sally Wise. She lives in Tassie
20894
« on: April 01, 2010, 12:51:50 am »
I have made 10 doz. this season. I measure the flour and spices and sugar, mix together and put in a plastic food bag, ahead (when ever I have a few minutes. ). Weigh the fruit, and put in a bag. This leaves the egg, butter , milk and yeast to be sorted when you are ready. This means that if you start at about 8.00am you will have buns for lunch.
If you want buns for breakfast, I would make them the day before and part cook them (15 mins), don't put the sugar syrup on the until they are reheated. Reheat for 10 mins at 200. Not in the microwave.
I have never frozen sweet dough so don't know how it would behave. I would be interested to know if someone has done this.
20895
« on: March 31, 2010, 12:01:58 pm »
Thanks Thermomixer,
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