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Topics - Cornish Cream

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151
I thought this was OK but I wouldn't bother making it again.Friends who had a piece today said it was lovely but I think there are far better recipes here on the forum.
I used a 28cm cake tin and it cooked for 45 minutes as stated in the recipe,might had been a tad too long. :-\

152
I followed the recipe as printed and chose the option to marinate the chicken skewers overnight in half of the sauce.DH cooked them on the BBQ tonight.The chicken was tender and succulent.Very easy to make and tastes delicious.I'm freezing the remainder of the sauce for another time.Makes approx.1 litre of Satay Sauce.

153
I promised a friend to make a dessert for a function at her house, so I thought I would make this.I did have a trial run just in case it was awful. I thought I would be clever and try it a 28cm cake tin so it would give more portions but it looked very thin and next time would double the filling in the 28cm cake tin, to make it more eye appealing.It tastes delicious and very easy to make. I made it again this afternoon, this time in a 23cm cake tin so it has time to chill before taking it to the function tomorrow. I forgot it was cooking :o :o :o :o :o as I was busy on the computer but my nose brought me back to earth with me fleeing in the kitchen to rescue it.I will report back tomorrow to whether it is eaten or not. :-\ I then made my Chocolate Fudge Cake for backup ;) ;)

154
My DS said "this is the best burger I have ever eaten" my DH enjoyed his burger very much as well.
I followed the recipe exactly and made them this morning, so they had a really long time to chill before cooking.I added loads of black pepper and a teaspoon of salt.Next time I would add more parsley.I was originally going to cook them on the BBQ but the heavens opened this afternoon and I cooked them on my griddle pan on the hob.I cooked them for about 15 minutes.I made 5 burgers approx 120g each.
Served each burger on Chookie's No Fuss Roll.Made 8 big rolls. ;D

155
Salmon Fillet with Lemon and Dill; Broccoli Puree- Demonstrators Delight Cookbook.
I made it exactly as printed in  the recipe.It needs a little tweaking, although we did enjoy the end result.The Broccoli Puree is really lovely and complemented the fish.I did take the seeds out of the red chilli so it gave the Puree a little heat without being hot.
I think there are too many onions, some were still raw after cooking and next time I would put the fish on top of the onions then pour over the marinade ingredients.In my addition of the book, the oil has been left out of the Puree ingredients so I used a tablespoon.Also 700g of salmon is quite a lot, so next time I would use smaller fillets.
Would I make it again- Yes
Taste 5/5
Recipe 3/5
Linked CC

156
Cakes / Butterscotch Banana Bread
« on: July 08, 2011, 11:29:03 am »
Butterscotch Banana Bread
Converted from a recipe by Jane Hornby.
3 medium very ripe Bananas about 300g peeled and cut into chunks
120g unsalted soft butter
120g light brown muscovado sugar
1/2 tsp flakey sea salt
3 eggs
1 tsp vanilla essence
100g plain flour
120g wholemeal flour
2 1/2 tsp baking powder
50g chopped walnuts

Topping
100g cream cheese
55g light brown musovado sugar
55g unsalted butter
1 tablsp water( 15ml)

1. Put all the ingredients( except the walnuts and topping ingredients) in the TM bowl and mix 30sec./ speed 5
2. Add the chopped walnuts and mix 1 minute/ speed 2/ reverse direction.
3. Pour into a lined loaf pan( I always use silicone baking liners)
4. Bake for 1 hour 10 mins 160c( fan oven 140c) or until cooked.
Leave the cake to cool in the pan for 10 minutes then turnout onto a wire rack to cool.
Clean and dry the TM bowl.

Topping.
1. Put the butter, sugar and water into the TM bowl.Heat 3 mis/ varoma/ speed 3 MC off.Scrape down the bowl and leave the syrup to cool.
2. Add the cream cheese and mix 20 sec/ speed3.
If you think it looks runny( as my first lot did) just scrape it into a bowl and it will start to thicken up as time progresses.
3.Spread the topping over the cooled cake and decorate with extra walnuts.
Serves 8 slices.



members' comments

KarenH - it was to die for! When making the icing, I let the caramel mix cool completely in the TMX bowl and it went quite icky-sticky and I was worried that the cream cheese wouldn't blend in.  I put in the cream cheese straight from the fridge, it blended fine but left tiny little lumps of cheese in it so I just let it come to room temp for 20-30 mins and then it blended in beautiful and smooth.
GORGEOUS!
 
 
 

157
Chit Chat / New Section
« on: May 17, 2011, 01:09:04 pm »
I have just noticed that Caroline has added a new section called Salads.It's just crying out for someone to post in it. ;D

158
Questions? Technical Issues? The Survival Guide / My TM isn't heating.
« on: March 05, 2011, 05:09:55 pm »
This afternoon I tried to use my TM to make a new recipe and when I tried to melt the butter with the sugar @50c the light came on but after a while the light went off.I tried again but no go it keeps going out.It won't heat to any temperature.The rest of the functions are fine,scales,speed,clock, turbo.Any thoughts to the problem???

159
Recipe-Curried Chickpea and Lentil Stew
Book- Budget Busters.
I needed curry powder, made that first, used the Madras recipe from the F&E Indian Cookbook page 25.
Didn't have fresh spinach but used frozen Swiss Chard that I had in the freezer.I stirred that in(defrosted)at the end of the cooking time.Didn't add the (optional) cayenne pepper.
The TM is pretty well cooking to capacity and didn't think it would all cook in the 16 minutes but it did.
DS and I loved the spicy stew.Might reduce the TM stock as it was a little salty.Would love to try a little tomato next time to slightly sweeten it.This a great budget recipe.

160
Recipe Book Recipe Reviews / Recipe review Lamb curry with mushrooms.
« on: January 26, 2011, 09:17:00 pm »
Lamb curry with mushrooms F&E Indian Cooking page 80.
I made the "base" yesterday.I only used 1x400g tinned tomatoes as I wanted to add 200g of potatoes and make a thicker gravy.This morning, before I went out for the day, I put the cubed raw lamb( used 750g) in the slow cooker with button mushrooms and the chopped potatoes,and left it to cook for 61/2 hours.Wonderfully tender.It would be interesting to experiment and actually cook it all in the TM.But lamb is very expensive here in the UK.
We loved it 4/5, would have given it 5/5 if it had all been cooked in the TM.

161
Chit Chat / TM31 FOR SALE
« on: December 09, 2010, 04:17:01 pm »
I have friend who bought a TM31 in June of this year 2010.Unfortunately do to unforeseen circumstances she needs to sell it.It literately has only been used 4 times then packed away in the origingal packaging.If anyone in the U.K. would like to know more details send me a PM.

162
Recipe Requests / Chicken stock concentrate
« on: October 03, 2010, 02:16:27 pm »
Jo very kindly posted the recipe for chicken stock concentrate, I believe from MWOC but I've been looking for it but for the can't find it.Could someone point me in the right direction. ;D

163
Review:- Fruit Compote from the Fast and Easy Recipe Book.
I didn't have the fruits that the book suggested but made the weight up with 250g Blackcurrants,250g Plums, 250g Apple, which I  chopped by hand and 250g Raspberries.
The fruits cooked in the 10 minutes as suggested in the book but I didn't add the raspberries as they had been previously frozen. So I but them in  a pretty bowl and poured the hot cooked fruits on the top of them. This was very very easy recipe and tastes delicious.5/5 and would definitely make it again.

164
Cakes / Spiced Pumpkin Bread Muffins :- with photo
« on: September 02, 2010, 07:44:48 pm »
Spiced Pumpkin Bread ( I made 12 muffins) with photo
100g sugar
90g soft brown sugar
100g oil ( I used rapeseed oil)
2 medium eggs
225g pumpkin puree, (that has been cooked and then pureed, I used butternut squash)
200g plain flour
½ tsp ground cloves
½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp bicarb
¼ tsp salt
¼ tsp baking powder
60g chopped walnuts, optional.
1. Place the sugars and oil in the TM bowl, and mix 20sec/speed 4.
2.Add the eggs and pumpkin and mix 10sec/speed 4.
3.Add the flour, cloves, nutmeg, cinnamon, bicarb, baking powder and salt, which have been sifted together and mix 10sec/speed 4.
4.Stir in the chopped nuts by hand with the spatula.
5.Divide equally between 12 muffin paper cases.
Cook in a preheated fan oven 150c  for 20-25 minutes.
This recipe is converted from half the ingredients of:-
http://www.epicurious.com/recipes/food/views/Spiced-Pumpkin-Bread-840
 


Members' comments

CP - so soft and delicious! Thanks CC for a lovely recipe.

 

165
Cakes / Fruit cake
« on: July 30, 2010, 08:32:59 pm »
Fruit cake
This slightly sticky cake contains only natural sugars from fruit, malt and honey.
350g wholewheat flour
4 tsp baking powder
2 large carrots,cut into chunks
60g stoned dates, cut into pieces
3 tbsp malt extract (1 UK tbsp = 15 ml)
5 tbsp honey
finely grated zest & juice of 1 orange
finely grated zest& juice of 1 lemon
200g red grape juice,prune juice or apple juice
70 ml water
100g soya margarine
100g raisins or sultanas
100g prunes cut into pieces
1 tsp cinnamon
1 tsp nutmeg
1 tsp mixed spice
1.Place the flour and baking powder in a bowl, set aside.
2.Chop the dates and carrots onto running blades speed 7.Scrape down the TM bowl
3.Add the remaining ingredients.
4.Cook 10 minutes/100c/speed 1
5.Pour the cooked fruit mixture onto the flour and baking powder, mix well.
6.Tip into a well greased 20-23 cm round cake tin or a rectangular 15x28cm tin.
7.Bake the round tin for about 1 1/2 hours or the rectangular tin about 1 hour in an preheated oven 180c.
8.Test with a skewer in the middle, if still sticky bake for another 10 minutes.
9. Cool in the tin on a cooling rack.
This is another recipe found in my folder today, thanks to another UK Thermomix cookery workshop.

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