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.
Topics - cookie1
16
« on: September 22, 2021, 02:12:35 am »
Marina I hope you and your buildings are ok. Also Chookie, Mab, and KAtie. And anyone I have forgotten. Thinking of you all, earthquakes are so spooky. Take care.
17
« on: August 16, 2021, 04:21:24 am »
Date, Banana and Rum LoafIngredients250g stoned dates 2 small or 1 large banana (140g) 100g walnuts 200g raisins 200g sultanas 100g fine polenta 2 teaspoons mixed spice 2 teaspoons baking powder 3 tablespoons dark rum 2 egg whites PreparationHeat oven to 180*. Prepare a loaf tin. Put the dates into the bowl with 200ml of water. Cook approx 4 minutes on 100*, speed 1. Let cool for a few minutes. Add the bananas. Speed 3 for 20 seconds. Scrape the bowl down. Add nuts, fruit, polenta, spice and baking powder. Also rum. Knead until it just comes together. Place into a bowl. Whisk the egg whites to soft peaks. ( I used a beater) Fold egg whites into the mixture. Bake for 1 hour. This is really nice. If cut into 10 slices each slice is 310 calories, 5g protein, 57g carbohydrate,1g saturated fat, 8g fat3g fibre, sugar 49g I cut it into more slices.
18
« on: August 10, 2021, 05:09:32 am »
Cherry and Almond CakeIngredients1 1/4 cups SR flour 100g almonds- I used unblanched ones 2/3 cup sugar 3 eggs 3/4 cup oil 1 tablespoon grated orange rind 1/3-½ cup freshly squeezed orange juice 1½ cups frozen cherries PreparationPut the almonds into the bowl and blitz. Set aside. No need to wash the bowl. I left mine about the size of a pin head and it gave a slight crunch to the cake. Halve the frozen cherries. Preheat oven to160* and prepare a loaf tin. (24cm x 13cm x6cm) Place butterfly into the bowl. Beat eggs, oil, sugar, orange rind and juice for about 1 minute or until thickened slightly. Not over speed 4. Remove butterfly and add flour, almonds and fold through with a spatula. Fold halved cherries through and bake for about 1-1½ hours. My photo isn't the best and doesn't do the cake justice. It is very nice.I found this recipe in a pile I really must go through. I think it was from Creative Gourmet.
19
« on: June 21, 2021, 10:40:45 am »
I’ve just finished cooking passata on my TM5 and when I was cleaning it I got this message. I restarted the machine a couple of times but it kept happening. I don’t want to call my consultant until daytime hours. I’ve been reading about it and it doesn’t sound good.
20
« on: May 19, 2021, 08:03:05 am »
American Apple Sauce CakeIngredients1 cup melted butter or vegetable oil 2 cups sugar - I reduced this to just over 1 2½ cups unsweetened apple puree ( I peeled, cored and sliced some apples and popped them into the thermomix. When they were cooked I pureed them. 1 teaspoon vanilla 3 cups plain flour 1 tablespoon baking powder 1 teaspoon cinnamon 1 teaspoon all spice ½ teaspoon salt 450g sultanas 1 cup chopped nuts (optional) PreparationPreheat the oven to 180*. Grease and line a 27cm tin.(springform if you have it) In a large bowl mix together the butter, sugar, apple puree and vanilla. Sift together the flour, baking powder, spices and salt. Add to the wet ingredients and mix together. Add the dried fruit and nuts. Stir until combined. Pour the mixture into the prepared tin and bake for around 50-60 minutes until cooked. Cool in the tin on a wire rack. This recipe was given to me by Trudy. I believe it may be from a Barossa Valley book or similar. It makes a very BIG cake but does freeze well.
21
« on: February 22, 2021, 04:27:58 am »
I’ve just read an email to say that TM Essentials has free ebooks if anyone is interested. https://www.tm-essentials.com.au/The link is at the top of their page.
22
« on: December 07, 2020, 03:48:43 am »
Pie Maker Chocolate Molten PuddingsServes 6180g dark chocolate (70%) 150g unsalted butter 110g caster sugar 50g plain flour 4 eggs PreparationPlace the chocolate and butter into the bowl, a couple of brief turbo blasts to chop it slightly. Scrape down and melt these together. Speed 2, 50* until melted. Add the sugar, flour and lightly beaten eggs and whisk quickly. Speed 4, about 5/6 secs. You may need to scrape the bowl down. Preheat your pie maker, grease if you usually do. Pour about one third cup of mixture into each hole. Close lid and cook for 3-4 minutes or until a crust has formed on the surface. Serve with icecream. I found the mixture made more than 6. I tore this recipe from a paper some time ago. They are delicious.
23
« on: November 10, 2020, 05:53:48 am »
Peanut Butter and Jam Drop BiscuitsIngredients100g soft butter 140g peanut butter 220g brown sugar 1 teaspoon vanilla 1 egg 190g plain flour 1/4 teaspoon carb soda 70g roasted salted peanuts ½ cup jam MethodPreheat oven to 160* and prepare two trays with baking paper. Place the butter, peanut butter and brown sugar into the bowl. Mix, speed 3/4 until combined. Add the vanilla and egg and mix well on speed 4. 10-20-secs. Add the flour, carb soda and peanuts.  until mixture is just combined. I completed it by using the spatula. Place the bowl in the fridge for about 30 minutes. Roll into walnut size balls and place on trays. Flatten and use a wooden spoon end, dipped into flour' to make a small indentation. Fill this with jam. I used apricot but any could be used. Bake for20-25 minutes. Allow to cool slightly before placing onto cooling racks. I think I got this from a Donna Hay recipe in about 2014.
24
« on: November 08, 2020, 06:46:44 am »
Pumpkin Fruit CakeIngredients1 orange 1 lemon 500g mixed dried fruit 60g chopped walnuts 250ml fresh orange juice (I only had 1 spare orange so made up the 250ml with sherry!) 1 tablespoon stewed apple 1 teaspoon carb soda 4 egg whites 260g cooked, mashed pumpkin 260g SR flour 2 teaspoons mixed spice PreparationPreheat oven to 165*. Prepare a 20cm round tin. Remove the zest from the orange and lemon. Combine zest, fruit, nuts, juice and apple in a large saucepan. Bring to the boil. Stir in the carb soda and remove from heat. Set aside to cool for 10 minutes. Whisk egg whites until soft peaks form. Add fruit mixture and pumpkin and fold in with a large metal spoon. Stir in the SR flour and spice and gently fold in. Spoon mixture into the prepared pan and pop some nuts on the top if you wish. Bake for approx 1 1/4 hours until cooked. Stand in the pan for 10 minutes before removing. and placing on a wire rack.
25
« on: October 14, 2020, 07:21:15 am »
KAtie is having difficulty logging on with the new server. She has forgotten her password and the password recovery isn’t working. I have emailed MM. hopefully he can sort it out.
26
« on: July 30, 2020, 07:27:49 am »
Dried Apricot and Almond JamIngredients405ml can apricot nectar 375g dried apricots, roughly chopped 1 large lemon, juiced 1 cup white sugar ½ cup slivered almonds, Toasted ( I used flaked) PreparationToast almonds. Place apricots into the bowl and blitz a couple of times. You want them chopped fairly well. Place apricot nectar and 1 cup cold water into the bowl, add sugar, lemon juice and apricots. Cook at 100* for approx 15 minutes. I put the varoma base on the top to stop the liquid bubbling everywhere. Check to see if the jam is ready. (cold saucer from the freezer test) If not cook a little longer. When cooked stir in the almonds. I did this with a spatula. Place into hot sterilized jars, cap, and invert for 2 minutes. This makes about 3½ cups of jam. I'm going to keep mine in the fridge as it doesnt have a lot of sugar in it. This is one of the recipes I found while having the monster clean out!!! The dried apricots slurp up a lot of the liquid.
27
« on: July 14, 2020, 06:58:30 am »
Chocolate Nut SliceIngredients125g butter 125g dark chocolate 125g brown sugar 1 teaspoon vanilla 2 eggs, beaten 125g plain flour 250g nuts PreparationSet oven to 180* and prepare a 28 x 18cm tray. (7" x 11") Place the nuts in the bowl and use turbo to chop to the texture you would like. Set aside. Do the same with the chocolate. (I actually used choc bits and didn't blitz them) Set aside. Melt the chocolate and butter on about 50*, until melted. Add the brown sugar and vanilla. Speed 2/3 until the sugar is dissolved. Add flour. Mix on  until almost combined, adding eggs as you go. Add nuts and  until combined. I actually stirred mine through with a spatula while in the bowl. Place into the prepared tray and bake 40-50 minutes, or until firm. I found this recipe in a file I hadn't looked at for years. In fact I had forgotten about it. You could use any nuts you had on hand. I used a mixture. Next time I will use all peanuts as I find peanuts and chocolate are a great combination. I cut it into 24 pieces and each piece has about 140 calories in it.
28
« on: June 08, 2020, 06:56:41 am »
Easy BorschtIngredients2 tablespoons EVOO 1 brown onion 1 garlic clove 600g beetroot, about 3 medium ones 2 large potatoes 1 carrot 1 celery stalk 2 cups stock (I used veggie stock) 2 tablespoons red wine vinegar PreparationPlace the onion and garlic in the bowl. Speed 4, 4 seconds. Add EVOO and cook on 100, speed 1 for 4-5 minutes. Add all the other vegies, chopped to a smaller size. Speed 5, 5 seconds. Add the rest of the ingredients and cook at 100, speed 1-2 for 20-30 minutes. You can then blitz the soup until it is smooth or leave it as it is. It's nice served with a dollop of sour cream or natural yoghurt. I have adapted this recipe from one is Super Food Ideas.
30
« on: April 12, 2020, 07:45:53 am »
Whipped FetaIngredients200g smooth feta 2 tablespoons Greek yoghurt 1 teaspoon finely grated lemon rind 1 tablespoon fresh lemon juice 1 teaspoons honey PreparationPlace the feta, yoghurt, 1 Tablespoon lemon juice, lemon rind and honey into the bowl. Wizz until it is well combined. Season with pepper. I served this with green veggies that I had partially cooked in the microwave. The next day I also used in on my salad at lunchtime. I only made ½ quantity.
|
|