This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Messages - marnie
16
« on: December 23, 2010, 02:12:21 am »
Thanks for the info, I will try the unbleached hard bread flour, and see how it works, as that is what I use to make bread. Marnie
17
« on: December 22, 2010, 06:03:03 pm »
I was hoping someone would tell me what kind of flour "Baker's Flour" is. I'm from Canada, and our white flour is hard white flour, soft white flour, hard unbleached white flour, soft unbleached flour, all purpose flour, self-rising flour--so which should I use for Baker's flour, please let me know. Marnie
18
« on: December 20, 2010, 11:56:04 pm »
Hello, you might want to reconsider. I have had my TMX for about 2 weeks and made the Mushroom Risotto was just as good as any high end restaurant--made the smaller portion, and gave some to my neighbour who thought it was perfect. Also, have made the Tapenade, cauliflower soup and leek and potato soup--and all the stock pastes. I made bread but with Red Fyfe flour and found it to be a bit dry--but then the recipe didn't call for Red Fyfe flour so what can I expect. My demonstrator did a great job, but I found her food to salty--so I cut back on the salt, especially in the stock pastes--which I then formed into little balls and froze--ready for more soup, or whatever. Hope you find this helpful--Marnie from Canada!
19
« on: December 19, 2010, 09:24:00 pm »
Here's the Tapenade recipe--
Tapenade
Ingredients
50 g anchovy fillets (I used anchovy paste and not as much as anchovies are not my favorite)
1 garlic clove ( I used 2)
200 g black olives, pitted
100 g capers, in vinegar
2 sprigs thyme, leaves only, or 1 t dried thyme
30 g lemon juice
1 pinch salt
pepper, freshly ground, to taste
Preparation
1. Rinse anchovy fillets, with water to remove salt. Weigh olive oil into a jar.
2. Place garlic clove into mixing bowl, chop 3 sec/speed 5
3. Add remaining ingredients except olive oil and mix 1 min/speed 4
4. Fix measuring cup with your hand to prevent it from vibrating, beat 1 min/speed 4
Meanwhile, slowly pour olive oil onto mixing bowl lid.
Transfer into a bowl and season with salt and pepper to taste.
20
« on: December 19, 2010, 11:48:56 am »
You might try the tapenade from the "My Way of Cooking" book. I made it and it is the best I have ever tasted including some I have had at high end restaurants. The recipe is on page 192. The other recipe is on page 53 of "Everyday cooking...for every family" which came with my machine. I don't know if you have these books, but I got mine in Canada. Also, I made chicken, beef and vegetable stock paste which I made into little balls ( the little balls were measured out with a small ice cream scoop)which I froze, so that they are available when I make soup. I have made cauliflower and leek and potato soup, so far. Marnie---a newbie
21
« on: December 13, 2010, 02:38:16 am »
How do you cook Lobster tails in the TMX?
|
|
Show Posts