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Topics - cookie1
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31
« on: March 23, 2020, 07:24:11 am »
Pizza Pockets in the Pie MakerIngredientsA batch of pizza dough. I used this https://www.forumthermomix.com/index.php?topic=12717.msg268239#msg2682392 tablespoons pizza sauce ½ cup mozzarella 50g salami or similar 50g thinly sliced mushrooms ½ thinly sliced capsicum PreparationPrepare the pizza dough and divide it into 12 equal pieces. Combine other ingredients. Preheat the pie maker. Roll each dough portion out to 6cm x 10cm oval. Top half the oval with pizza mix, and fold dough over to enclose filling. Pinch edges together to seal, roll and pinch edges to form a decorative border if you wish. When you have 4 pies ready place into pie maker and cook for 8 minutes. Remove and place on a wire rack. Repeat. If you wish you can 'glaze' the pockets with EVOO. This recipe is from Super Food Ideas and each pocket is 625kj or 156 cal. 
32
« on: March 08, 2020, 03:04:52 am »
Nacho Sauce or DipIngredients2cloves garlic 1 onion, peeled and cut into 3. 25g EVOO 1 teaspoon chilli flakes (I reduce this) 1 teaspoon coriander 2 teaspoons smoked paprika 400g tin tomatoes 420g tin kidney beans 80g tomato paste PreparationPlace onion and garlic into bowl. 5 sec, speed 6. Add EVOO and sauté 5 minutes, Varoma, speed 1. MC off. Add remaining ingredients and cook for 5 minutes, 90*, speed 2. I find this is best if made the day before. You can make it a meal of nachos with cheese and sour cream. If your family don’t like kidney beans purée it and they won’t know they are in there.  
33
« on: February 26, 2020, 06:27:34 am »
I’m in the middle of making bread with my 5 and the blades have stopped. I took all the dough out and finished it in the 31. Has anyone had this happen please? I guess it’s the 5 version of the blades being stripped. I will HO tomorrow.
34
« on: October 17, 2019, 08:17:41 am »
Whatever BiscuitsThe recipe said this would make 20 but I got more out of it.Ingredients110g soft butter ½ cup sugar 1 egg 1 cup SR flour 1 cup of 'whatever'. This can be anything you like-sultanas, choc chips, muesli, cornflakes, nuts of any sort, dried fruit of any sort. PreparationPre heat the oven to 180* and prepare trays. Put butter and sugar into bowl. Speed 4, 10 seconds. Scrape down. Add egg. Speed 3/4 10-15 seconds. Add Flour.  until the mixture comes together. You may need to stir the last bits of flour in with a spatula. Add the 'whatever' ingredients and either mix in by hand or until they are incorporated. Roll into balls the size of walnuts and place onto the trays. Bake for 10-15 minutes. I went to take a photo of the last few of these and they were gone! Sorry. They recipe is modified from CWA Biscuits and Slices.
35
« on: October 02, 2019, 12:14:31 pm »
Easy Yo YosIngredients170g soft butter 1/3 cup icing sugar 55g custard powder 170g plain flour Icing2 tablespoons icing sugar 1 tablespoon soft butter ½ teaspoon vanilla essence PreparationPre heat the oven to 180*. Grease a baking tray. Place custard powder, icing sugar and plain flour into the bowl. Add the butter. 10 seconds, speed 3/4 (if not combined enough, add a little extra time) Roll the mixture into uniform balls, place on the tray and press down with a fork. Bake for 20 minutes. Cool on a cooling rack. To make the icing combine the ingredients in a small bowl until combined. When the biscuits are cool, join with icing. 
36
« on: July 07, 2019, 09:13:21 am »
When you feed your SD starter do you weigh the water and flour? Eg 20g of each.
OR
Do you add an equal measure of water and flour. Eg a tablespoon of each.
My rye starter I have been weighing and my Chookie one using equal measures. I think I should have been weighing both. 🥺🥺
37
« on: June 21, 2019, 04:57:24 am »
Reviews of RTE Recipes
We all seem to make RTE recipes so please feel free to review them here. I'm sure Nagi wouldn't mind as the credit is still given to her.
38
« on: June 07, 2019, 06:07:16 am »
Steamed RollsIngredients230g bakers' flour 160g water 4.3g yeast. About 1½ teaspoons PreparationPlace water and yeast into bowl and heat 37* about 2½ minutes. Add the flour and knead for 2 minutes. I left it in the bowl until it had risen to about double. Tip onto a well floured mat and divide the dough in 2. Roll each to a log and cut the log into 7 roughly equal pieces. Roll into balls. Let rest for about an hour. Cut pieces of baking paper that the dough balls can sit on. Place boiling water into the bowl (around 500g-750g) and set on Varoma. When it reaches temperature place the balls of dough onto the papers and put into the Varoma. Cover loosely with gladwrap so that water doesn't get on the dough balls. Steam for 15-20 minutes. You may need to do this in 2 batches. This recipe is taken and slightly modified from the book CrustsThese are quite plain tasting but we enjoyed them with soup, and would be nice to dunk into a curry or casserole. I made ½ quantity. 
39
« on: March 28, 2019, 05:22:05 am »
Peanut Butter-Nutella Coffee CakeMakes a 9 inch cakeIngredients113g unsalted butter 128g peanut butter 200g sugar 2 large eggs 60g sour cream (DD used natural yoghurt) 1½ teaspoons vanilla 188g plain flour 1 teaspoon baking powder pinch salt 120g milk 192g warmed Nutella Peanut Butter Crumble42g plain flour 55g brown sugar 28g softened butter 16g peanut butter 57g chopped roasted. salted peanuts. PreparationPreheat oven to 180* and prepare a 9 inch tin. Place butter, peanut butter and sugar into bowl and mix on speed 3/4 until creamy. Scraping bowl down when necessary. Add eggs and mix. 15 seconds. speed 4. Add in sour cream and vanilla. Speed 3, 3 seconds. Add flour, baking powder and salt with milk mixing until it comes together. You may prefer to use function or do this with a spatula. Pour half the batter into the tin. Spoon nutella over, spreading to the edges. Top with remaining batter. Sprinkle with Peanut Butter Crumble. Bake about 45-50 minutes, covering if it begins to burn. Let cool in tin for 10 minutes, before removing and cooling on a rack. To Make Peanut Butter CrumbleMix together flour, brown sugar, butter. About 10 seconds, speed 3/4. Add in peanuts and mix 5-10 seconds. This recipe was found in a magazine titled One Layer Cakes and was changed to use a thermomix.. The speeds and times are ‘guesses’ as DD wasn’t sure if she was remembering correctly. 
40
« on: March 13, 2019, 02:56:04 am »
Apple Crumble Sponge Biscuitshttps://recipes.csrsugar.com.au/recipe-items/apple-crumble-sponge-biscuits/This is the link to these biscuits/cakes. I used a Granny Smith apple in them as I didn't have 2 red apples. I also used brown sugar as I didn't have Demerara sugar. I chopped the apple and folded it in carefully with a spatula. I didn't use 2 soup spoons, I used my hands to roll them into balls and squashed them slightly before I put the topping onto them. 
41
« on: March 11, 2019, 05:54:32 am »
Mango and Yoghurt CakeIngredients160g SR flour 220g sugar 150g Greek style yoghurt 2 eggs 2 tablespoons butter or margarine, melted ½ teaspoon vanilla extract. 1 mango diced PreparationPreheat oven to 180 0. Grease and line a 20cm x 10cm loaf tin. Place all the ingredients, except the mango, into the bowl. Speed 4, 20-30 seconds or until well combined, Stir through the chopped mango with a spatula. Bake in the prepared pan about 40-60 minutes or until cooked. This may be served as a dessert with extra yoghurt. I used it as a cake. This isn't a large cake. I found the recipe in an old magazine during one of my clean ups. This was all that was left when I went to photograph it.
42
« on: January 30, 2019, 08:01:32 am »
Polenta, Orange and Blueberry LoafIngredients110g instant polenta 200g SR flour 150g caster sugar ½ teaspoon baking powder 140g butter, at room temperature zest of 1 orange 2 tablespoons orange juice 1 egg 200g frozen blueberries PreparationPreheat oven to 160*. Line a loaf pan with paper. Place polenta, flour, sugar, baking powder and orange zest in bowl. Process on Speed 4 for about 10 seconds. You want the mix to look like breadcrumbs. Mix orange juice and egg and add to the bowl. Knead until the mixture comes together. (I added a tiny bit more orange juice) Put half the dough into the tin and cover with half the frozen blueberries. Cover with the remaining dough and berries. Bake for about 1 hour, until cooked. Remove from the oven and stand in pan for 5 minutes. Transfer to a wire rack to cool. I took this recipe from an old BBC Good Food. I'm not sure how old it was as I'm having a cleanout!
43
« on: November 05, 2018, 01:57:20 am »
Well it is getting close to that time of the year again.
If anyone is interested in doing SS again this year please indicate in this post. The rules would be the same as every other year.
I have SS knowledge that we may be a few less this year so I was wondering if we should have a minimum number to run it? Say 5. I don't mind organising it for any number but if we only have 3 we would be able to guess fairly easily.
Please give me your opinion on that too.
Secret Santa for 2018
Cookie
Marina
Robyn
44
« on: October 28, 2018, 06:42:13 am »
Bacon and Cheese Impossible PieServes 6Ingredients3 bacon rashers ½ cup plain flour 1½ cups milk 4 eggs 60g butter, melted 310g corn kernels 3/4 cup grated cheese, plus 1/4 extra to put on the top. parsley any other ingredients you may like to use. I often leave out the corn and add mini tomatoes, halved, or wilt some spinach and add that. Preparation.Preheat oven to 180 0. Grease a 24cm quiche dish. I cook my bacon in the microwave. I give it 2 minutes on high between 2 pieces of paper towel. Cut into cubic centimetre dice. Grate cheese if not done and set aside. Melt butter either in microwave or thermomix bowl. Whisk milk, eggs, flour and melted butter. About 10 seconds on speed 5/6. Sprinkle corn, bacon and cheese into quiche plate. (and any other ingredients you have decided to add.) Carefully pour the egg mixture over. Sprinkle with parsley and extra cheese Bake until set. 30-50 minutes. Serve with a salad. This forms its own pastry base. It is delicious cold and the base is more obvious when it is eaten cold.
I copied it from the Recipes mnagazine which no longer exists. I also thermofied it.. 
45
« on: October 28, 2018, 06:14:22 am »
Custard Fruit CakeIngredients250g butter 500g flour 250g sugar 2 teaspoons carb soda 1 teaspoon mixed spice ½ teaspoon ground cloves ½ teaspoon ground nutmeg 1kg dried fruits (the recipe actually requests Australian dried fruits!) 426 ml milk 2 Australian eggs!!! ½ teaspoon vanilla essence ½ teaspoon almond essence PreparationPrepare a large square or round tin by lining base and sides with paper, Set oven to moderate. Place flour and spices into bowl. Add butter and mix speed 3/4 for up to 10 seconds. Simply rub the butter into the flour and spices. Add sugar and combine, speed 3, 5 seconds. Remove and place in a large bowl. Add fruit to this dry mix and combine. Place the milk and eggs into the bowl. Make a custard by cooking at 90 0, Speed 3/4 for about 7 minutes. If this needs to be thicker add extra time. Add essences and combine, speed 3, 5 seconds. Add the custard mixture to the dry mixture and combine by hand. Turn into the prepared cake tin.(I used a 9 inch square tin). The original recipe stated to cook for 3 hours, however I found this to be far too much and cooked for around 1 hour. It is suggested that you not cut this cake for a week. I found this recipe when I was looking through some recipes IU had collected over 30 years ago. It stated that the recipe comes from Australian Prize Winning Recipes by Margaret Fulton and Ted Moloney. It won 100 pounds in a competition. It was listed as a new technique in cake making. The measurements were in Imperial measure, but I have converted them. A lady called Pat Smith bought the cookbook for one shilling at a garden fete in Sussex about 12 years before this was printed. She said she had no idea she would end up in Australia. I appear to have cut it out of an old copy of The Sunday Times.
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