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 - cecilia
16
« on: July 24, 2013, 01:22:45 am »
If you're at home put the tele on if you'd like to see how Matt Stone carries out his role as Thermomix chef ambassador. Supposedly on in ten minutes.
17
« on: July 18, 2013, 12:25:44 am »
This YouTube clip is more of a how-to than a recipe review as such but it is worth linking to, I believe, as it shows how much the girls who made the video enjoy the custard and recommend it to others. https://www.youtube.com/watch?v=tqBGunwNUUY&feature=player_embeddedThis is one of a series of demos created by the children of one of my customers as a school holiday project. I thought you'd love to have a look.
18
« on: July 10, 2013, 03:36:42 pm »
https://www.facebook.com/#!/events/373068546127590/Those of you on Facebook may like to check out the link above. It's an initiative to help prevent or alleviate anxiety and depression. Or for your convenience, just read all about it here. I have copied the blurb from the public event: Monday, July 15, 2013.
Everywhere
Baking our blues away is an annual day of goodwill. On Monday 15th July 2013, everyone is encouraged to take a moment and give someone they know or don’t know, be it a loved one, a work colleague or perhaps a stranger on the street, a bit of baked or handmade love.
Bake for someone to show you care.
With 1 in 4 Australians suffering anxiety, we felt it was important to work towards prevention. By taking a moment out of your day and offering something to eat and a cuppa, it promotes a conversation. A conversation that has the power to change the way a person feels.
There are many like minded charities among us and as yet we are not looking to raise funds. We are just looking to raise the general wellbeing of others. The team at Baking our blues away are avid foodies, therefore for us, it made perfect sense to combine feel good food with conversation.
If you don’t bake, why not buy something handmade from a local café or food store, or to be honest a bought packet of biscuits is just fine too. It’s about starting that conversation and giving people an opportunity to talk about issues if they want to.
19
« on: June 23, 2013, 04:56:33 pm »
I didn't cook it today - all I had to do was have my share of it. Yum! Moist and delicious. This recipe works is all I can say from the taste test.
5/5
Sorry I only took one photo, and that was just with the phone. The cake deserved much better styling.
Very morish!
20
« on: June 23, 2013, 07:25:49 am »
A family favourite of my friends. Here are a few photos of our lunch today indicating I hope the mmmmmm factor of this recipe.
I am sure a lot more people would have tried this recipe if a photo had been featured.
Hope you get the general idea that this quiche was really appreciated, by all generations.
21
« on: June 22, 2013, 01:00:26 pm »
Gosh, you get asked all sorts of questions when you're out and about these days.
Does anyone know about this, either in theory or from experience, and if so would you care to advise so I can pass on something to help the questioner?
THANKS.
22
« on: June 16, 2013, 11:07:45 am »
Another wonderful mussels recipe from Thermomix. 5/5 Afterwards, the smell of basil throughout the kitchen was heavenly. A cup of firmly packed basil was 45g, by the way. And 20g coriander was not much less than a supermarket bunch! A bit more of my sugary non-fudge (in-house reference) was recycled into the sauce. A highly recommended recipe, reminiscent of the Mussels with Mint from Full Steam Ahead. We had a little of the sauce left, so I put it into http://www.forumthermomix.com/index.php?topic=661.0;topicseen , along with the rest of the bunch of basil.
23
« on: June 16, 2013, 05:56:41 am »
I was drawn to this recipe, I had bought the scales and hunted high and low but no luck finding lemon myrtle leaves or even lemon Myrtle sprinkles. So this review is more of a "Watch this Space" than a fair recommendation as I just decided to go with what I had before the scallops reached their use by date. I also made two other substitutions - broad beans instead of baby peas and plain white wine instead of verjuice. The recipe gives the option of fish stock or vegetable stock and I ran with vegetable - plenty on hand. Without the lemon myrtle, I knew I was missing something special, but we did enjoy the thyme and parsley I used instead. One thing I found surprising in this recipe was the lack of the two minutes to toast the rice step, which the classic EDC tried and true Mushroom Risotto includes (thank you, Tenina). Next time I make it (hopefully with lemon myrtle) I will add that step as we found the rice a tad crunchy. This recipe guards the chef's secret and all it tells is "just before the risotto is ready" to add the scallops. I decided "just before" was 1.5 minutes before, mainly on the basis that it took me 15.5 minutes to clean the scallops.  So it was a lovely Scallop Risotto but we are left wondering how magical a combination scallops and lemon myrtle would have been. Anyone reading this in Tassie, please PM me if you know where I can buy some lemon myrtle leaves and test the real deal. 4/5 so far.
24
« on: June 14, 2013, 05:16:43 am »
Very easy recipe. Quick to cook and inexpensive. Lots of variations suggested. You could even make with almond milk to make them dairy free. Just served to a young friend of DD who is an American au pair. She asked for the recipe, saying she hasn't had cornbread this good for some time. We didn't even need to butter the muffins. They were delicious just as is. 5/5 for an easy snack!
25
« on: June 14, 2013, 04:19:59 am »
"Have some Madeira, m'dear ..."
Well, unfortunately, there was none in the cupboard, but I used Muscat instead. No stout on hand either, so I just used Boag's beer, and instead of brown sugar, molasses and the butter I put in the equivalent weight of my unset fudge.
Apart from those changes for the sake of convenience, I stuck to the recipe.
Oh - perhaps not. It said "flour" and I used SR flour, so I may not need to rest the dough for the full twelve hours indicated.
The mixture smell is very appealing.
Bbl.
26
« on: June 14, 2013, 02:56:10 am »
An easy and enjoyable cold soup. A good one to have in Summer, but accessible all year round. I had toast to use up, so gave it a go.
If you have any of Tenina's Caramelised Garlic Paste in the cupboard, using that instead of the raw garlic would be an interesting option.
I loved the pouring oil on the lid shelf thing - good to be taking advantage of the design details.
27
« on: June 14, 2013, 01:49:06 am »
A quick, simple pasta dish. Love the fact that all ingredients are readily at hand in the pantry. As long as your family will eat capers, anchovies, garlic and tomatoes (who doesn't love olives?), here's a recipe to offer some variety mid-week. My only quibble with the recipe is the advice to put pasta directly into bowl, rather than cooking it in basket. I did as instructed though.
28
« on: June 12, 2013, 02:40:04 pm »
This was a surprising inclusion in the seafood recipe book, in the sense that it was basically a potato recipe, with the prawns added only on the top. You could include prawn liquor into the potato water but I didn't do that as one of my guests was allergic to seafood.
I really loved the potato part - Sofrito Sauce was the basis of it - tomato, chili and green and red capsicums - and will make that again, even when I don't have prawns.
As a dish it was very enjoyable to eat, but as a recipe I thought it lacked a connection between the vegetable and the prawns on top. Maybe that's because I have never been to Spain and I don't have a reference for the cultural context.
Instructions were clear though and I do recommend you try it.
I upped the amount of prawns.
4/5
29
« on: June 12, 2013, 02:34:27 pm »
We love Moules and have enjoyed several Thermomix Mussels recipes - here's another good one to add to the list.
The title doesn't suggest the rich Thai-style combination of flavours to show off the mussels.
Very enjoyable. 5/5
30
« on: June 12, 2013, 02:31:14 pm »
I found this a very appealing recipe and if you like dainty sweet confections, you must try it too.
Pistachio - Almond - Coconut - Semolina - Milk - Cream - Condensed Milk
Sounds sickly sweet doesn't it but it was not over the top. If you know the normal sweetness of Indian desserts, this was more understated than I expected.
A little goes a long way so there were plenty of leftovers for DH to share at work tomorrow.
|
|
Show Posts