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Messages - gertbysea
Pages: 1 ... 767 768 [769] 770
11521
« on: September 05, 2009, 11:20:52 pm »
Don't we all love accessories! It would be great if all the accessories could be purchased online such as the brush, thermomat, molds, spatula, aprons , carry bag etc. Or as optional extras when you purchase your first Thermomix. I say first because we all will want a new one when it comes out. Don't ya love it? Not only what are you cooking but where will we go next.
For those who go camping maybe a stand and backpack to carry it not to mention the transducer for the car battery.
The ideas are endless. Keep 'em coming!
11522
« on: September 05, 2009, 05:28:19 am »
Strawberry Ice-Cream
Feeds lots
4 Eggs
500 g Cream any kind or a combo. ( single, double,with gelatin or not)
500 g milk
150 g sugar
1 1/2 tsp Vanilla Bean Paste
pinch salt
500g Strawberries
Place all ingredients into TM bowl except strawberries and cook for 8 minutes at 80 C on speed 4
Put 1/2 strawberries in TM bow and mix for 5 seconds on speed 5
Pour mixture into two containers and place in freezer until firm. Every so often I move the edges to the middle.
Place remaining strawberries into TM bowl and chop for about 2 seconds on speed 6 set aside
Take the firm ice cream from freezer spoon chunks into the TM bowl. Mix for 20 seconds on speed 9 then for 10 seconds on speed 4 using the spatula to assist. Put remaining strawberries into bowl and mix gently with spatula.
Pour 1/2 into a 500 g container. This one is for the kids
Pour the remaining 500 g into another container. Pour a bit of any liqueur you like over the top and stir through
Tip: If you like it pinker add a bit of red food colouring to the second blending
Members' comments cookie1 - This is easy to make and is ever so tasty. Thanks Gretchen.
DJ - Made half quantity with frozen summer fruits ( rasps, blackberries, red currants and black currants). Added half as per recipe and remaining half at final blitz. DD and I think it is very good. DH would prefer strawberries, roll on summer! Thanks Gert. Take out of freezer before first course (15 to 20 mins) before needed then can cut into pieces easily to serve.
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11523
« on: September 05, 2009, 05:01:20 am »
Ok Judy I will post my strawberry ice cream in the desserts. Be warned that I am just a "try it and see if it works" sort of cook. Win some lose some. Lucky my husband will eat anything!
11524
« on: September 05, 2009, 04:04:13 am »
Welcome Sim. The strawberries are a ripening here in Queensland so my strawberry ice cream is luscious. I always use whole eggs and that seems to make it a tad smoother for some reason. Next will be the mangoes I see getting bigger on my tree by the minute. Enjoy the forum.
11525
« on: September 05, 2009, 03:59:17 am »
Wise move I think Judy.
11526
« on: September 05, 2009, 03:51:08 am »
All good suggestions on this link and may I add I try to save all the veggie scraps for the dogs as well either cooked or raw. I have found my doggie visitors love my home made dog food. I mix sometimes raw and sometimes cooked vegetable that have been finally chopped to whatever meat I give them. I freeze small amounts so I always have some on hand. My daughter's dog loves anything with chilli in it so leftovers go down a treat in small amounts. I worried about that at first but thought about all the dogs I had seen in Thailand eating just that with whole fish skeletons as well. Don't think I will try that but the calcium must be good for them. Nothing is wasted when you own a Thermomix. Oh and one of my doggie friends loves beetroot. If I throw a small raw one he will play with it for ages before tiring it and chewing it. Of course both of us are a bit reddish after that!
11527
« on: September 05, 2009, 02:44:13 am »
I finally got around to making this but when I used it the first time in my dishwasher it crazed my beer glasses. I was glad I didn't have my Riedels in there. I will still use it but nor for glasses. Love the smell and it is good for just washing up in the sink too.
11528
« on: September 05, 2009, 02:18:23 am »
I have been making this bread for some time and have adapted it to make it easy. The fist part is the sponge just to mix in a bowl and leave overnight. For the second part just put all the ingredients in the TMX mix for 5 sec on 7 and knead for 2 minutes. Put it into a well oiled bowl and let it rise before dividing the dough and plonking it on baking paper on a tray. shape into loaves say 3 or 4 and leave to rise again before putting it in the oven as is. I don't bother fiddling with it and don't bother sifting the flour either. Seems to make no difference at all but I do spray it with water a few times to make a crusty loaf.
Ciabatta Bread Click here if you don’t see theTable of Contents
Makes 4 loaves
This wonderful Italian bread is named after its ‘slipper’ shape. This recipe is the result of many trials, but is mainly based on a recipe Lotty Schellenberg sent me from Switzerland. There, of course, you don’t need to bake it: you can get it at the market. The trick to this bread is to let it triple in size during the first rise. European users, see Notes on Ingredients.
Sponge:
1 tsp. dry yeast
250ml/1 cup warm water
350g/1½ cup sifted flour
Dough:
1½ tsp. dry yeast
5 tbs. warm milk
1 tbs. olive oil
250ml/1 cup warm water
600g/3 cups flour
2-3 tsp. salt
(2-3 tbs. warm water additional if needed)
1. Sponge: In a mixer bowl, add the yeast to the water, allow to stand for 3-4 minutes, stirring gently. Sift the flour and add to the yeast. Combine ingredients well, cover and let stand at room temperature for 12 hours.
2. Dough: Add the yeast to the milk, stir and let it stand 3-4 minutes to be sure the yeast is working.
3. Add the yeast mixture, water and oil to the sponge and mix with a dough hook.
4. Add 2 cups of flour and the salt and knead for 2 minutes at low speed, 3 minutes at middle speed, adding the remaining flour slowly, or more water, until the dough begins to pull from the sides of the bowl.
The dough should be quite soft; firm enough to handle without sticking to the hands, but still very soft. Add the last of the flour slowly. Or, add water if necessary.
5. Cover or place in a large, oiled bowl and let rise in a warm place for about 1 hour or until tripled in size and bubbly.
6. Place the dough on floured baking paper or other surface and divide into 4 pieces, but do not punch down. Form in rectangles about 10” x 4”/25 x 10 cm in size and press down lightly with the fingers. Cover the dough and let rise for 90 minutes. The dough will rise only slightly.
The flour on the surface where the bread makes its final rise is what remains on the top of the loaf after baking. With practice you can adjust the amount to get a pleasing appearance. You can also form them into about 6 to 8 rolls.
Preheat oven to 200°C/400° F.
7. Heat two baking sheets in the oven for about 15 minutes. Pick up the loaves, turn them over and lay them upside down on the sheets, being careful not to press out the air. Bake the bread for 25-30 minutes until bread just begins to turn golden. During the first 10 minutes, paint or spray the bread with water 3 times.
Adapted from a recipe provided by Lotty Schellenberg, Zürich.
Like our recipes? Please visit our Tip Jar.
11529
« on: September 05, 2009, 01:44:03 am »
I just bought a box of very ripe Roma tomatoes for only $5 so I am making tomato sauce, tomato relish, Arrabiatta Sauce. I am about half way through the box so I might make a Bloody Mary with fresh tomatoes even though it is only 0930. Such hard work------NOT!
11530
« on: September 05, 2009, 01:37:16 am »
I would love to see the new brush included from the beginning.
11531
« on: September 05, 2009, 01:33:44 am »
I love pineapple and mint with a dash of Creme de Menthe. I use less sugar.Very adult.
11532
« on: September 02, 2009, 07:07:46 am »
Welcome Shannon. You will enjoy this forum so much now that you will have some time on your hands. LOL! Whataman!
11533
« on: September 02, 2009, 07:00:47 am »
I finally found the chocolatly stout I use for this cake. It is Red Oak Belgian Chocolate Stout www.redoak.com.au. I bought it at 1st Choice in Cairns. I was told that Dan Murphys may carry it as well.
11534
« on: August 25, 2009, 09:39:54 am »
On the rare occasion I do make a cake it is this no fail recipe I use. Easy as and you can make it the day before and cover it with ganache as you need it. My friends love this one and I usually buy a 250 ml bottle of special chocolaty stout the name of which escapes me. Sorry.
11535
« on: August 16, 2009, 11:59:20 pm »
I have just visited your site and love your recipes with pics to help. The yogurt balls look delicious. Gretchen from Cairns where there is never any snow!
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