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Messages - asha_76
16
« on: January 01, 2014, 09:53:43 am »
Thought I would post a quick review on the Frozen Mojito Cheesecake on Page 11 which I made for New Year's Eve celebrations.
The recipe just specifies to use a large springform tin so I used a 23cm one. This is ok but the base ends up being quite thin and the filling only goes up the sides of the tin about half way. So it ends up being quite a low flat cheesecake. If you want something higher then obviously you'd use a smaller tin and have a thicker base as well.
Unfortunately I forgot to take a photo before this was devoured but taste and texture wise it was lovely. The only thing I'd change is the biscuits used in the base. I thought the Granitas were a bit plain but then maybe that's because there's so much flavour in the filling? I think I'd try Ginger biscuits next time and see how they go.
But overall a really lovely cheesecake. One of the things I liked most about it is that unlike some other cheesecakes it is very light but it still has lots of flavour.
4/5 from me.
Linked JD
17
« on: December 19, 2013, 05:11:29 am »
I made this for my daughter's kinder concert supper and it worked beautifully. There wasn't one piece left at the end which is always a good sign!
I just made it in my 20cm square pan and buttered it. I didn't bother about lining it with the baking paper.
I found it sets very hard very quickly and doesn't need to go in the fridge at all.
I'd recommend definitely only cutting it into the small pieces that the recipe suggests as it is very sweet and rich...you wouldn't want too much at a time. It tastes like a soft type of toffee.
18
« on: December 17, 2013, 12:34:39 am »
Did you end up making it cookie1?
I made it last week and it worked really well using your method.
I made a couple of slight changes - I used a packet of toasted slivered almonds so I didn't need to chop these.
I also used a 200g bag of mixed peel as the candied fruit.
I put the custard mixture and the first lot of mascarpone in a jug in the freezer for an hour. I then whipped the cream and the second lot of mascarpone and then added the cold mix from the freezer back to that and mixed for 30 seconds on Speed 8. It probably didn't need to be on that high as my mixture wasn't frozen but it definitely made sure there were no lumps.
I then split the mixture into two halves of 750ml each as there was about 1.5l of mixture and my ice cream maker only does 1l at a time. Because of this I also split the almonds and mixed peel in half as well.
I then put the first batch through the ice cream maker and added half the almonds and mixed peel when the machine flashed that it was time to add the mix-ins followed by the same method for the second batch.
I'm happy to report that the ice cream worked very well. It had a nice flavour and will go well with Christmas Pudding which is what I am going to make another batch for to have on Christmas Day.
Thanks for all your help cookie1!
19
« on: December 05, 2013, 04:28:01 am »
Thanks cookie 1.
Yes that is what confused me about this recipe. I'm not sure what the reasoning is behind the method that is used.
Your method makes sense so I might give that a go and see how it turns out. I'll let you know what the result is!
If it's a success it might make it on to the Christmas Day dessert menu.
20
« on: December 03, 2013, 04:41:36 am »
Just wondering if anyone has made the Panforte Ice Cream on Page 30 of the version I have of this book?
I would like to give it a go but I have an ice cream maker so the recipe needs a bit of adapting.
Would be interested in hearing if anyone else has converted it for use in an ice cream maker.
21
« on: November 22, 2013, 05:08:18 am »
Made this fudge yesterday. I used pistachios instead of walnuts which worked well although the 3 secs on Speed 5 didn't chop them up all that much. I also just used a 20cm square springform pan which I have used to make other fudge recipes and this was fine.
I used Baileys as the cream liqueur. You couldn't taste it all that much in the end so it is certainly safe enough to give to kids. It does set very easily too. Agree that it wouldn't need refrigeration in cooler weather.
Got very positive comments from all who tried this recipe...I'd definitely make it again as it is so easy!
22
« on: September 29, 2013, 11:35:51 am »
Hi judydawn,
No problem at all. Even though they were very large, I ended up cooking all the spare ribs anyway so I didn't have to worry about halving in the end.
But thanks for the tip anyway. Now that my 19 month old son is eating almost as much as his dad most nights, I don't think I will be halving many Thermomix recipes again!
23
« on: September 22, 2013, 06:59:23 am »
I made these brownies the other day with cacao and unfortunately I was disappointed in the taste of them too.
I suspect the problem may be the dark brown sugar. Most brownie recipes use standard brown sugar. Even before I cooked mine, the mixture tasted very bitter, almost like molasses which I know is what makes the dark brown sugar dark.
While the recipe works well and the texture is good, unfortunately everyone in our family found them to be way too sour. They didn't really have any sweetness at all and just didn't taste like what a brownie should taste like in my opinion. You really needed to have them with ice cream or cream, they just weren't pleasant to eat on their own.
If you don't like sweet things then perhaps you will love this recipe but if you do then I would give this one a miss.
24
« on: September 05, 2013, 12:59:51 pm »
Thanks all. It was my first go at making something like this so I was really pleased when it turned out as well at it did.
The bread tasted a bit like Italian Panettone...it was definitely very moreish. It's best eaten on the day it is made though as it did go a bit hard overnight and had to be microwaved to soften it up a little.
25
« on: September 05, 2013, 02:28:34 am »
I made this for Fathers Day on the weekend and it was such a hit. Everyone raved about it. I highly recommend it as a dessert if you're wanting to impress.
I made mine in a 23cm springform tin which was just the right size. I ended up using a few extra Oreos and butter in the base as there was only a few left in the packet and this worked fine. I did find that mine wasn't partially frozen until about the 5 hour mark. The recipe also tells you to top the icecream layer with nuts after pouring it into the base. You actually have to refreeze the cake first before you can do this so that the top is hard enough to hold the nuts...I found an hour was long enough for the top to be firm enough for the nuts and topping to go on.
To be honest I thought it didn't need the chopped chocolate, which is optional anyway (I used dark choc chips). I love choc chips but thought that the crunch of the nuts on top would probably have been enough.
A great dessert and one that I'll definitely be making again!
26
« on: September 04, 2013, 05:36:08 am »
Hi all,
Here is a recipe I converted from one of my recipe books titled 'Chocolate'. It's in the Rich Cakes and Gateaux chapter but I think it is more of a bread. It worked really well in the TM and was very popular at our place.
STICKY CHOCOLATE, MAPLE AND WALNUT SWIRLS
Serves 12
INGREDIENTS
450g strong white flour
1/2 tsp ground cinnamon
50g unsalted butter, cut into small pieces
50g caster sugar
1 sachet dried yeast
1 egg yolk
120ml water
60ml milk
45ml maple syrup, to finish
FOR THE FILLING
40g unsalted butter, melted
50g brown sugar
175g dark chocolate chips
75g chopped walnuts
METHOD
1. Grease a deep 23cm springform cake tin.
2. Put flour, cinnamon and unsalted butter in TM bowl and mix for 10 seconds on Speed 6.
3. Add caster sugar, yeast, egg yolk, water and milk and mix for 6 seconds on Speed 7.
4. Set dial to closed lid position and knead for 2 to 3 minutes on Interval setting.
5. Place dough on a lightly floured surface and then roll out to a rectangle measuring about 40 x 30 cm.
6. For the filling, brush the dough with the melted butter and sprinkle with the brown sugar, chocolate chips and nuts. (I melted butter in the microwave whilst dough was kneading and then chopped walnuts in the TM bowl by pressing the Turbo button a couple of times after removing the dough).
7. Roll up the dough from one long side like a Swiss roll, then cut into 12 thick even-size slices.
8. Pack slices close together in the tin, cut sides up and cover and leave in a warm place for about 1 1/2 hours, until well risen and springy. Meanwhile, preheat oven to 200°.
9. Bake for 30-35 minutes, until golden brown. Remove from the tin and cool on a wire rack. Brush with maple syrup while still warm. Pull swirls apart to serve.
HINTS & TIPS
The original recipe says to have the oven at 220°. My oven is super efficient so I only cooked them on 200° but even then they were done after just 22 minutes and were very slightly overcooked. I wouldn't think you would need to go any higher than 200° even with a slower oven.
27
« on: August 18, 2013, 02:23:39 am »
I just made this last night for dessert and I loved how quick and easy it was, especially using ingredients that I already had in the pantry.
I think in the first step though when you mix the milk, brown sugar and unsalted butter, the butter should be melted first. Mine wasn't as the recipe doesn't say to, but when you pour the mixture into the pie dish there are big lumps of butter all through it. It doesn't really matter as it all melts as it cooks but I think the syrup would have looked better and been of a better consistency if the butter had been melted first.
Overall though a good easy dessert and I'd definitely make it again.
28
« on: July 31, 2013, 02:09:46 am »
Hi all,
I made these last night to go with the Lamb Korma from MOTM. They were very easy to make and I got 25 pieces from my dough.
Surprisingly my local Asian grocer didn't stock Atta Flour but I managed to pick up some at Woolworths. It is the one with Jimmy from Masterchef (a few seasons ago) on the front.
I cooked mine in the frypan and just like the first pancake is usually a bit of a flop so was the first piece of bread. Obviously the pan wasn't hot enough so it didn't puff up or do much. The next couple were slightly better but by the time I got to the fourth piece onward they were fine. I'd recommend heating the pan for about 10 minutes before starting to cook if you can.
Overall I was very happy with these, they worked much better than I had expected and everyone liked them and enjoyed dipping them into their curry.
5/5 from me!
29
« on: July 22, 2013, 06:22:03 am »
Hi everyone,
Here is a recipe I converted from an old Australian House & Garden Magazine on the weekend as I had some cream to use up. It worked really well so I thought I would share it here -
Chocolate & Vanilla Pots
Number of People: 4
Ingredients:
300ml cream
1 teaspoon vanilla bean paste (original recipe uses 1 vanilla bean, split lengthways and seeds scraped)
200g dark chocolate, broken into pieces
2 egg yolks
3 tablespoons Frangelico (or brandy, Cointreau, Kahlua or Amaretto - I used Amaretto)
20g butter
Preparation:
1. Put cream and vanilla paste in TM jug and heat for 3 1/2 minutes on 90° Speed 1 (or until temp reaches 90°)
2. Leave bowl sit until temperature gets back down to 50°. Then add chocolate and melt for 2 minutes on 50° Speed 3.
3. Once bowl temp is back at 37° or below, add the egg yolks and liqueur of choice and mix for 1 minute on Speed 1.
4. Add the butter and stir for 2 minutes on Speed 1 or until the butter is melted.
5. Pour custard into serving pots then place in refrigerator to set. This should take 2-3 hours.
Tips/Hints:
This recipe is quite rich so make sure to use reasonably small serving pots if you can. I used individual soufflé dishes but even those were probably too big. You could also use a martini glass or something similar.
30
« on: June 16, 2013, 08:53:27 am »
I am a fudge fan and will always buy it if I see it when out and about.
I gave this a go yesterday and loved it. The texture and taste was great and the guests I gave it to said it tasted better than 'shop-bought' fudge!
It is quite sweet but I didn't think it was any sweeter than most of the other fudges I have tried. The trick is to cut it into really small squares and only have a little bit at a time although that is easier said than done!
I didn't bother with the gold leaf and I used a 20cm square tin as I don't have an 18cm one and it didn't seem to matter.
I would definitely make this one again and would probably make all my non-TM fudge recipes using this method now.
5/5 from me!
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