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Messages - asha_76
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46
« on: January 15, 2013, 04:19:59 am »
Hi all,
I made these on the weekend and they worked quite well. However there was so much sauce and it was so incredibly runny that it was quite off-putting.
Has anyone been able to get the sauce to a gravy like consistency just by adding extra cornflour or do you need to reduce the liquid as well?
Thanks
47
« on: January 09, 2013, 04:35:07 am »
Thanks Tenina, I actually assumed this was the case and cooked this dish on New Year's Eve. Unfortunately the crackling got a tiny bit burnt (only cause my oven is so efficient) but it was only a bit around the edges and certainly not enough to spoil the dish at all. Everyone raved about it so we'll definitely be making this one again. Thanks for a great recipe 
48
« on: January 05, 2013, 11:10:51 am »
Hi cookie,
To be honest I don't really think it needs any further tweaks apart from the ones I listed. I did use Tenina's Festive Spicy Salt as the salt as I had some to use up, but I don't know that this made that much of a difference.
We all found it tasty enough as it was.
49
« on: January 04, 2013, 06:15:38 am »
Hi all,
I decided to make the Chocolate Honeycomb Cheesecake from What's For Dessert? on New Year's Eve. Here are my thoughts -
Firstly the recipe doesn't list what ingredients you need for the base or how to make the base, however from another thread it was determined that you are meant to use the Basic All Purpose Biscuit Base from the front of the book (thanks to the poster who helped me find this)! The cheesecake recipe just says to use a flan tin but the base recipe says to use a 23cm minimum flan tin so this is what I went with.
I found my mixture was nowhere near enough combined after beating the sugar, vanilla and cream cheese so I ended up doing it again twice more and then mixing a bit by hand with a soft spatula. My cream cheese was still a bit hard though so I would advise having it at room temperature before you start if possible.
My next problem came with the size of the tin. My base had filled out to cover the bottom of the flan tin nicely but when it came to the filling there was way too much. I poured as much as I could into the tin but had to stop when it was going to overflow. I ended up with around 600ml of leftover filling that just wouldn't fit. I don't know if you can freeze it but I have anyway, in the hope of having a go at making another one rather than letting it go to waste. I would definitely advise using a bigger tin, perhaps even a 20cm springform tin so that there is enough room for all of the filling.
With regards to cooking, I had my oven on 180 degrees (rather than 200) and an hour was still too long for my cheesecake. It came out slightly burnt on the top so I would advise keeping a close eye on it, perhaps 45 mins would have been enough seeing as I had less filling in it?
Finally, when decorating I also found that the melted chocolate didn't really glue the crunchie pieces on top of the cheesecake. It did stick some of them on but some still fell off. Perhaps I needed more melted chocolate but the recipe didn't specify how much you should use so I just used what was leftover from the actual filling.
Having said all that, it actually tasted quite nice although it was very rich and you definitely only need a small piece. It did taste nicer the next day after having a full night to set in the fridge. I would be prepared to give it another go but would maybe try it in a springform tin next time and see if I have better luck with that.
50
« on: January 04, 2013, 04:01:18 am »
Hi all,
Thought I would give a quick review on the Cannelloni with Minced Meat and Vegetable Sauce from Full Steam Ahead seeing as no-one else has done it.
I used the Latina Cannelloni sheets which you roll up rather than pipe the mixture into. Unfortunately you are meant to microwave them first which I didn't know so most of them broke apart after I had rolled them up.
With the sauce I just used a 400g tin chopped tomatoes instead of 600g tomatoes and 200g liquid vegetable stock rather than 1 1/2 cubes vegetable stock.
To be honest, I didn't think the sauce looked very appealing and I wasn't sure what to expect when everything had finished cooking.
Firstly. the heat from the steam kind of fused the cannelloni shells back together so they weren't as bad as I thought they'd be. However I found the mince had gone a bit tough. I'd probably reduce the cooking time down to 20 minutes and check them after that.
Despite my misgivings this dish was actually very tasty. The sauce is full of vegetables so it is a great recipe to hide things in for kids. Even though the dish itself didn't look that attractive, everyone went back for seconds which is always a good sign. It's quite a different type of cannelloni for those used to the usual cheesy baked version but it was actually quite nice and I would definitely give it another go.
I'd give it a 3.5/5.
51
« on: December 28, 2012, 10:55:13 pm »
Hi all,
Can someone who has made this dish please clarify something for me?
The instructions say to use oven with grill. I gather this means you are meant to have the oven in grill mode rather than convection mode? The instructions are a bit unclear & I'd hate to burn it!
52
« on: December 28, 2012, 08:51:30 pm »
Thanks everyone...I should have looked in front of the book first! I will give the biscuit base a go as it looks like this is what Tenina intended to be used with this recipe.
53
« on: December 28, 2012, 10:48:10 am »
Hi all, Not sure if this is the right place to post this but I have a question re the Chocolate Honeycomb Cheesecake recipe that appears in Tenina's What's For Dessert e-book. I can't see anywhere in the recipe where it refers to what ingredients should be in the base of the cheesecake and how to make it. All of the ingredients listed seem to be for the filling and the top and the instructions just say "Pour cheesecake mix onto base...". Am I going crazy or is the base part of this recipe missing? Can anyone else with this book please confirm that I am reading it right? Thanks in advance
54
« on: December 27, 2012, 11:20:11 pm »
Thanks for the tip.
I already refrigerated the dough for a few hours before attempting to cut it but it was still pretty difficult, especially when the knife hit a piece of pistachio, so I had some pieces thicker than others.
I've already been asked to make another batch so will try rolling it out and see how I go.
55
« on: December 27, 2012, 04:13:09 am »
Made these to put out for Santa on Christmas Eve and they were a hit! Took the rest to the family Christmas lunch where they were served with coffee & tea after Christmas lunch. I even had one person tell me I should make them to sell at markets so I was pretty chuffed with that.
The only thing I found was that I ran a bit short of white chocolate to dip them in...I'd consider using 200g next time instead of the 150g.
Otheriwse, a really nice recipe, highly recommended!
56
« on: December 27, 2012, 04:03:56 am »
I made this last week and can't speak highly enough of it. It is so easy and I'm ashamed to say it didn't even last 24 hours in our house! It sets really quickly too so you can whip up a batch without much warning. A great recipe!
57
« on: December 27, 2012, 03:41:12 am »
Made this last week and we loved it. The hard part was trying to keep the serving size small as I don't know exactly how calorie free it is! I also added some cocoa nibs I had which gave it a subtle chocolatey flavour. I'll definitely be making this one again.
58
« on: December 07, 2012, 05:52:39 am »
I made this the other night and it was very popular in our house.
I also used pre-minced beef and dried herbs and it was fine. The only thing I changed was that I halved the amount of herbs (because they were dried). I also just used three tablespoons of Campbell's vegetable stock because I didn't have any stock concentrate.
I made them into meatballs rather than sausages and they were done after 20 minutes. I cooked some fettuccine on the stove top and served the meatballs and sauce over it.
A really nice recipe that made enough to feed six in our house.
5/5
59
« on: December 03, 2012, 12:20:57 am »
I made this on the weekend too. It was very easy to make and set well. Mine only needed a couple of hours in the fridge although the ones that I left till the next day were set even firmer.
To be honest I found the texture a bit gritty. It did taste nice but everyone thought it needed something more. I think my main problem was that I made the serves too big. It would probably be much nicer served in chocolate baskets instead so that you'd have more contrast in the flavours.
Would be interested to hear what the OP thought of the taste.
60
« on: November 23, 2012, 12:26:32 am »
Apologies if this has been answered elsewhere but does anyone know how long the EDC Basil & Spinach Pesto should last in the fridge? I made a batch five days ago but still have heaps left as I've been out most of the week. It still looks & smells ok. Thanks in advance
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