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Messages - achookwoman

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20896
Easter / Re: Recipe review - Hot cross buns EDC - with photos :)
« on: March 17, 2010, 12:44:14 am »
JD,  12 fairly big ones.   I would give them a good second rise,  up to 1/2 hour.

20897
Chit Chat / Re: What are you cooking today?
« on: March 16, 2010, 08:06:35 am »
Today, I made Kumquat jam,  more peel for the fruit buns,( chopped it up beautifully),  and tested the recipe in EDC for Hot Cross Buns,  Very good recipe as others have also found.

20898
Cakes / Re: rose del deserto
« on: March 16, 2010, 02:01:07 am »
Thanks Solare, I will have to try these.  Thanks also for the photos.

20899
Bread / Re: Types of flours for bread?
« on: March 16, 2010, 01:50:48 am »
This bread is too good to give to the chooks,  so I am going to slice it thin and toast it in the oven,  and use in place of crackers or dry biscuits.  We had something similar when we were out for dinner.   

20900
Easter / Re: Recipe review - Hot cross buns EDC - with photos :)
« on: March 16, 2010, 01:46:06 am »
You ladies are saving soooooooo much money.   Latest report, $15 for 6,  Phillipa's :-)) :-)) :-)) :-)) :-))

20901
I had problems making things with ice to start with,  because I have an ice making machine and the cubes are not as dense as ice made in a tray in the fridge.   As Megan said,  you just watch through the hole and add more until you get the right effect.   The resulting sorbet doesn't hold its freeze for as long as that made with solid blocks.

20902
Cakes / Re: TORTA PANARELLINA GENOVESE
« on: March 15, 2010, 09:03:55 am »
Solare,  delighted to have you with us,  welcome.    We just love Italian food,  so don't hesitate to convert what you enjoy.

20903
Chit Chat / Re: What are you cooking today?
« on: March 15, 2010, 05:50:09 am »
Attempted a loaf with pre soaked grain,  needs a bit more tweaking.  Made tomato paste to freeze, a pipe loaf and chilli sauce.   Making cottage pie for tea,  all the meat and onions and mashed potato in TMX. ;D

20904
Bread / Re: Types of flours for bread?
« on: March 15, 2010, 05:42:48 am »
Chelsea,  the end result is not as good as I hoped.    It didn't rise very much in the tin,(the 3rd. rise),  although the first 2 rises were good.  I would suggest 1 rise in the bowl,  and one in the tin.  It might even be worth considering just 1 rise.   Because the flavor and the crust are so good it is worth persevering.
I would soak 2 cups of flour and seeds over night,  and do as Thermomixer suggests,  and do the yeast bit in the TMX,  and add the soaked mix,   plus 1 cup of white flour and 1/3 cup of water to compensate for this flour .
Also think about the enhancer.  I used orange juice ( 2 dessertspoons ),  and could taste the orange.   Maybe I used too much.
The white flour I used was a pre mix (Laucke), so didn't add it to the soak.
You could use the TMX in the 1st step to mix the soaking mix.(probably  ::10 sec.)   There didn't seem to be enough liquid to mix the grain,  but I suppose this is how it should be. :-\
Final point is that the dough was quite difficult to handle,   this could be because I messed around with the recipe,,  or more likely the wheat that I ground up in the TMX was not fine enough.
I will have another go,  but need more whole grain flour,  so will have to wait until Thursday.
Conclusion....5 mins in TMX,  good.   1 or 2 rises to be determined.

20905
Did the taste test with visitors.  Similar conclusion,  too sweet,   also thought that the Whisky was too strong,  and suggested Brandy.

20906
Bread / Re: Types of flours for bread?
« on: March 15, 2010, 12:45:24 am »
Chelsea,  started the soaking yesterday so as to give it 24 hours.   I did this as I didn't think that the amount of yeast in the recipe was going to be enough to lift the bread,  and the extra time would allow it to ferment and therefore add extra bounce.  Also it was more convenient to the activities I had on Sunday.  I don't know if you have made this bread before,  but the amount of liquid, when converted to a quarter,  didn't seem enough .   It may have been the grain I used,  or it might have been that I didn't grind it enough.
However, the TMX kneading was very successful,  with minor changes,  which I will post later.  At thw moment it is doing the first rise,  after 5 mins. kneading.    Will report tonight,  after it is baked and sampled ;D ;D ;D

20907
Had the visitors try the Whisky cream  liqueur,  without telling them what we thought.   Too sweet and the Whisky too over powering..   They preferred the Irish Cream,  which is on the Forum.

20908
The drink. in My Way Of Cooking,  may have been just not to our taste.   We are having visitors tonight so will try them out ,  without saying what we thought.   Will report back.   

I dont mind different types of recipes,faffa7o.  We will give any thing a go,  and are quite flexible in our likes.  I thought on the whole the recipes were a bit boring. 

20909
Chit Chat / Re: What are you cooking today?
« on: March 13, 2010, 03:47:08 am »
Bron,  what a shame spain is so far from Australia. ;D ;D

20910
Rushed to the P.O today to pick up my copy of My Way Of Cooking.   (I'm a cook book junkie)  Sat down and read it cover to cover.  Here are some first impressions.
Good lay out, 1 recipe per page, nice photos, useful information at top of each page.
The first 45 pages are what we already know about the workings of the TMX.  (Maybe this is the book that should be given free when you purchase your TMX.)
The recipes are ho-hum,  very ordinary, MUCH better ones on this Forum.
Made the "Whisky cream Liqueur",  which i have reviewed,  not to be recommended.
Many of the recipes are just revamped ones from EDC.
One of the recipes, Polish cheesecake,  has , '2 packages of vanilla custard powder'  an ingredient that is not readily available. 
In conclusion, it is probably worth $30,  but I would not pay $60 for it.   And I would not panic to get hold of a copy.

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