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Topics - CreamPuff63
16
« on: August 26, 2015, 09:33:48 am »
This is very simple to prepare. Great if you are a meat eater and want to have something vegetarian for a change, cos you just don't miss the meat. Packed with flavour. I used about 1.5 packets of corn chips but it depends on how much is in the packet. Recipe says to add an onion in the second step but its not listed in the ingredients, so amend your recipe. I made the Avocado Salsa to go with it, and its a great accompaniment. Got the thumbs up.
Linked JD
17
« on: August 12, 2015, 03:43:58 am »
I like to have an egg on toast most mornings, so I thought I would try poaching the conventional TM way. Waste of time boiling the water in the TM if you have a kettle, but would be ok if you had something to do in the meantime like have a shower etc. Next you have to oil the steaming basket which means getting the oil spray out of the pantry. Then you have to crack 2 eggs in X 2 containers. Then once you get the eggs out you have to drain them on a paper towel. Have a look in the bowl and there is so much egg white wrapped around the blades and hanging off the basket (that should be sitting on your piece of toast). Why do I mention all this - because its all extra stuff you have to wash up and deal with when you want a simple egg. I much prefer this Poached Egg recipe as its a lot quicker, less wastage and less washing up. Linked CC
18
« on: August 09, 2015, 01:07:28 pm »
I made Tenina's Flour & Duck Fat Tortillas from KIS (p29) which was a good move considering that I couldn't find them at the supermarket and I'm sure they would have been disgusting. Her tortilla's were a breeze to make and I made them earlier in the day when I had time. I then made the enchilada's later when I again had time, and put some cling wrap over the dish and popped in the fridge after Step 8 for the next night. The book translates to the chip, and it was very easy to prepare. I LOVE CHIPS!
Result: OMG - delish!
Linked CC
19
« on: August 05, 2015, 09:27:51 am »
An almond shortbread type biscuit that is quick to make with just 5 ingredients. Nice little biccy thats not going to break the bank to have with a cuppa.
Linked CC
20
« on: June 02, 2015, 03:59:59 am »
I minced my own lamb as I like a more chunkier texture. There was a lot of juice in the dish and the mash seemed to sink a little. The parsnips give a really nice sweetness to the mash and the overall flavour (with a little S & P added) was delicious. DS loved it very much and had 2 enormous helpings. Have got some leftover so will be interested to see whether the juice has been absorbed when it is reheated. Good recipe, and will definitely make again.
Linked JD
21
« on: May 19, 2015, 03:47:09 pm »
Lovely simple recipe with great taste. No need to take a pic as it looks exactly the same as book. Will make again.
Linked JD
22
« on: May 08, 2015, 07:44:18 am »
These are a much healthier version to what I'd normally make as a carrot muffin, and I like the idea of adding quinoa as I think it adds extra texture. I added small chopped up dates (optional, but added for the extra sweetness and chunkiness). Uses quite a bit of carrot, and a lot less sugar than I'm used to. Turns out 18 lovely muffins, and yes I'd definitely make again. I'll take a photo next time I make myself a cup of tea.
Linked JD
23
« on: April 18, 2015, 03:41:44 am »
Was really excited to try this as I have never been successful at making yoghurt any way other than the Easiyo way. Using the chip, this is an automated recipe so the machine does all the work for you and keeps it at the right temperature. I used a carton of UHT plain brand milk ($1) and some Jalna pot set yoghurt as I had heard this is a really good yoghurt for starter. Used the optional cream to make it creamier, and the sugar for sweetening. I put this on in the morning and it was ready at 3pm. Yes it does tie up the machine all day, but I pulled my TM31 out of the cupboard just in case  Was really happy with the consistency as it was reasonably thick (like yoghurt) and the taste was delicious. I'm not really a yoghurt lover but I could start to become one. I will definitely not put this on at night time to have to wake up in the middle of the night for as my beauty sleep has top priority.
24
« on: April 17, 2015, 04:04:04 pm »
I used Woolies plain brand UHT milk for about 93c, used the Jalna natural Greek yogurt, used the optional cream, used the optional milk powder, added optional sugar. Started it in the morning and finished late in the arvo ( I will not get up in the middle of the night for a tub of yoghurt) That said, after I had spooned it into the jars there were leftovers and it was - delightful" I WILL make it again, and give it a 5/5
Linked CC
25
« on: March 30, 2015, 03:05:49 pm »
This was made as a side dish to some Italian pork cutlets. It was quite enjoyable and quite different to a bland cabbage. Served with asparagus and mash potato as well and what was put on the plates was all eaten. Guest for dinner said he didn't eat cabbage often but really enjoyed this. Adds a nice colour to the plate as well. As an added bonus when you finish cooking your TM jug is nice and shiny!
Linked CC
26
« on: February 01, 2015, 01:57:07 pm »
I made this cos DD25 likes almond milk. Super easy to make and I went for the option of only two "strains" for a richer mylk as I thought it best to do this for the first time to see if it was preferred, and make the thinner version the next time. She actually prefers the Sanatarium brand with the Almond & Coconut so I'm not sure if there is going to be a next time. I tried it in my cup of tea and it separated and had a really different taste to what I'm used to with the moo cow milk. The mylk lasts 3 days so I will probably get one of the kids to use it up in a smoothie, but the upside of this was also in the by product of the almond pulp....I made the "Almond Pulp Truffles" which is a free recipe on the website or as part of the Super Challenge. These are a great little in between meals snack and one is elegantly sufficient. Made at least 24 but lasted less than 24 hours.
Linked CC
27
« on: January 21, 2015, 05:28:25 am »
I adapted this from the 1st edition of the Womens Weekly food magazine. It is not a solid muesli bar mix because there is some flour added to give it some rise. Enjoy! Ingredients: 125g butter, chopped coarsely 75g brown sugar 50g honey 120g rolled oats 40g shredded coconut 75g self raising flour 65g dried cranberries 80g finely chopped dried pineapple 70g sunflower seeds 30g pepitas (pumpkin seeds) Method: 1. Preheat oven to 180/160 oC fan. Line a 19 x 30cm slice pan with baking paper and extending paper 5cm over sides. 2. Add butter, sugar and honey to TM bowl 8 mins | 80o | Soft Speed  until sugar dissolves. 3. Add remaining ingredients 15 secs | Speed 3 | Reverse. 4. Press mixture firmly into pan; bake for about 20 mins. Cool in pan before cutting into pieces. (Photo to come shortly)
28
« on: January 19, 2015, 03:12:40 am »
Made this yesterday as one of 3 desserts for a bbq and it was very well received. Its quite rich so only small slices are required. One thing I will note for next time is not to use my tin with the removable base that has holes in (it crisps the pastry from underneath) because as I was taking it out of the oven the movement broke and cracked the pastry. Consequently when I poured the caramel sauce in, it leaked out onto the bench. Another thing I did was to leave it on the bench to cool before popping in the fridge to set, perhaps if I'd put it straight into the fridge it may not have leaked out so much. Anyway I put it on an angle in the fridge so that at least there was sufficient caramel for half a tart Would definitely make again. Linked JD
29
« on: January 14, 2015, 02:12:11 pm »
I made this about a month ago. The one thing about making toffee is to resist stirring. Having said this you have to wait a LONG TIME for the sugar to melt a bit and then you do need to stir it as little as possible to help it along. I have one piece of advice and that is not to bash the praline on the silpat mat as the rolling pin combined with the toffee shards will wreak havoc believe me...
Linked CC
30
« on: January 14, 2015, 01:46:46 pm »
Our tomato bush has been keeping me very busy with this recipe. The chilli just gives a nice little kick but is not overpowering. I've probably made about 6 x 750ml bottles and still picking  DS commented that "if anything, its probably a little too tomatoey and thick" to which I replied, "you mean the bought stuff is watery and you can barely taste the tomato!". Its actually a lovely sauce. I'm going to stop making the sauce now, and maybe make pasta sauce. Linked CC
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