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Topics - cathy79
46
« on: December 28, 2009, 05:14:20 am »
Recipe Name: Gingerbread Biscuits
Book Name: Festive Flavour
Review: My 4.5 DD was given gingerbread and christmas tree cutters on Boxing Day, so has been begging to cook. So this morning I made the mixture, popped it in the fridge, and surprised her with rolled out dough all ready to go. She was very excited.
The recipe was soooo easy, and quite easy to roll and work with after being in the fridge for about 45mins. I'm not big on ginger or spiced biscuits, and the mixture tasted a little strong for me, so I was a little nervous. But the end result was delicious - very nice. Could easily add more ginger or spice to taste.
Would recommend thicker biscuits if you like them a little soft in the middle. When they're nice and brown, they'll still be soft in the middle, but if thinner, they'll be totally crunchy.
Score: (out of 5*) 5
47
« on: December 27, 2009, 12:14:45 am »
Recipe Name: Sundried Tomato Dip
Book Name: Every Day Cooking
Tweaking details: Definitely add some milk or yoghurt. It gets quite hard after sitting in the fridge.
Review: Really delicious. Recommend using juicy tomatoes, with lots of flavour and herbs etc. The more flavour the tomatoes have, the more flavour the dip will have.
Score: (out of 5*) 4.5
48
« on: December 27, 2009, 12:03:28 am »
Recipe Name: Avocado Dip
Book Name: Everyday Cooking
Delicious! I left out the lemon and chilli, and used about half a spring onion. The result was delicious. Very creamy, and quite light and fluffy.
I buried the avocado stone in the dip and it kept its colour very well.
Score: (out of 5*) 5
49
« on: December 18, 2009, 04:30:49 am »
Recipe Name: Chicken and Potato Salad with Sun-Dried Tomato Dressing
Book Name: Festive Flavour 2009
Didn't really tweak, but did make a few changes for guest requirements. My Christmas guests are allergic to chicken and lemon, so left out those two ingredients. And wanted to try it cold.
I love the idea of olives in this, but my olives were too strong so I'll leave out until I get different ones. But will definitely try again with nicer olives. And I think I'll try this with cashews instead of walnuts.
The eggs were delicious, a really "clean" flavour.
I used only 100g (1MC) olive oil as any more seemed like too much. The dressing was very thick, but delicious. I think it might be better this thick, as it won't all run to the bottom of the dish rather than sticking to the ingredients.
Overall, it's definitely got the vote to have on Christmas Day. And I can't wait to try it sometime with the chicken.
Score: (out of 5*) 4.5/5
50
« on: December 16, 2009, 01:02:31 pm »
Does anyone have a good cold potato salad recipe? Or would the "Chicken and Potato Salad with Sun-Dried Tomato Dressing" be nice cold and without the chicken? Wanting something suitable for Christmas day. Thanks in advance 
51
« on: December 13, 2009, 01:40:00 pm »
I love checking out what bakerella does with their cake pops. Check out this site for the general gist and decoration inspiration. http://www.bakerella.com/category/pops-bites/cake-balls/I didn't like the idea of using cake mix so used the recipe from here instead. http://www.bakerella.com/spiders-spiders-spiders/Here is my converted recipe - it doesn't get much simpler. 150g chocolate 150g butter 320g sugar (I use rapadura) 4 eggs 1 tsp vanilla 200g self raising flour Extra chocolate for coating Decorations of choice. Melt chocolate and butter at 50deg, speed 3-4, approx 3 mins. Add sugar, eggs, vanilla and flour. Mix speed 3 until combined. If using rapadura, the mixture may seem gritty, but the final cooked result is beautifully smooth. Spread brownie batter in lined pan and bake for about 30 mins or until done. Let cool. After brownies are cooled, trim edges. Cut into pieces slightly larger than desired ball size. Then roll each piece into a ball. Place in fridge for about 30 mins to firm up. Melt extra chocolate for coating. Drop ball into chocolate. Cover it by spooning chocolate over the top, completely covering the brownie ball. I found the easiest way of fishing out chocolate coated balls was with a strong toothpick. Place on baking paper lined tray. Attach any decorations of choice. Refrigerate until set. This was my first attempt at cake pops, so kept it very simple. I sprinkled mine with fairy dust, which is basically special sprinkles. Made a great "birthday cake" for Miss2 today, with candles in two brownie balls. If you have a favourite brownie recipe, just use that. Needs to be very moist so you can squish them into balls. These days I'd use a different recipe to reduce the sugar. I'd probably be sneaky and use Zucchini Brownies...
52
« on: December 05, 2009, 11:53:01 pm »
Recipe: Beef Stroganoff
Book: Everyday Cooking for Every Family
I've made this a few times now and it absolutely delicious - make sure you use a tablespoon of paprika. I accidentally used a teaspoon once, and it was very "flat".
I've made with sour cream, plain yoghurt, or skipped completely - the result of each was great, not sure which is the favourite. And lovely with or without mushrooms, depending on your preference.
Serve with mashed potato, or with pasta.
54
« on: November 21, 2009, 12:36:00 pm »
This yogurt is fantastic and deserves it's own thread so people can find it, as it was hidden under "garlic peeling". EDITED TO CHANGE - Helen very kindly pointed out that the original website had been moved, so here is the new website. Thanks Helen http://www.superkitchenmachine.com/2009/2883/how-to-make-yogurt-thermomix.htmlMake sure you watch the video as it really helps. But here is the basic recipe. Place 2 litres of milk into  and cook for 20min 80deg speed 2-3. Cool milk to 37deg. This can take a while. I find it cools quicker if I pour it into another jug and then back into every 30mins or so to test the temperature. There are lots of variables for how long this step will take. Once milk has cooled add 1/4 cup yoghurt to milk. The yoghurt must be a plain, pot set style yoghurt. Mix yoghurt in to milk. Cook for 20min 37deg speed 2-3. Pour into thermoserver (fits perfectly) and leave for 5 hours. Voila! Make sure you take 1/4 cup yoghurt into a little separate container in the fridge where no one else will find it. Otherwise it will all disappear and you'll have to buy a whole tub of yoghurt to start over.
55
« on: November 18, 2009, 10:40:14 am »
Tomato Sauce Ingredients1 onion 2 garlic cloves 1 tablespoon oil 800g tomatoes cored or 2 x 400g diced tomatoes small can tomato paste 50ml apple cider vinegar 2 tbls cornflour Place onion and garlic in chop for 5 seconds on speed 7. Add oil and saute 3mins 100deg speed 2. Add tomatoes and blend well. Add apple cider vinegar. BBQ Sauce Extra IngredientsAdd 4tbls soy sauce and 100g sugar (I used rapadura). Instructions ContinuedCook for 30 minutes at 100deg speed 1. Check seasoning etc is to taste. Add sugar, salt, pepper etc if desired. Mix cornflour with a little water to make a paste. Add to and cook 100deg speed 1 4 mins. Sauce will thicken further upon cooling, so don't thicken too far.
56
« on: November 13, 2009, 09:50:57 pm »
To all Darling Downs Members - there are a few of us now, so maybe we should make this formal.  I've emerged from exams, so ready to take this seriously. My plan is to do a little spreadsheet of where I've bought what so far so I can compare prices. So I was thinking that I'd attach it to this forum, and other DD members can have a look. If you've found a better price, add it to the list. I've also made some bulk inquiries but haven't compiled those prices. So I'll do the same thing. And we can formally start a co-op where it makes a difference in price. Susan and Suzanne, I know you're interested at least, and I think there may be others. Let's use our bulk buying powers. Cathy
57
« on: October 30, 2009, 08:03:00 am »
G'day everyone Thought maybe we could share what websites are reputable for buying in bulk, especially since a lot of us are probably sourcing the same or similar ingredients, which are sometimes hard to find. Or other ideas for saving money on ingredients. I've ordered one lot of ingredients from this site, and arrived very promptly. They sell Rapadurra in bulk which is something I found hard to find. https://www.goodness.com.au/store/login.phpAny ideas on cocoa powder? Coles etc sell such silly little jars. Or should I be buying and using something else instead? Cathy
58
« on: October 25, 2009, 12:04:06 pm »
Name of Recipe: Mrs Duck's Chicken Curry - a family favourite converted Number of People: approx 6 hungry adults Ingredients:Curry Sauce1000g milk 100g flour 100g butter 2.5 tsp curry powder 1 tsp salt 1 Roast Chicken diced Place all ingredients (except chicken) into and cook for 12 minutes at 90deg on speed 4. Check for seasoning. Place in thermoserver and add diced roast chicken. Give a quick rinse. Rice & Vegies400g rice 900g water 1 large zucchini diced 1 Broccoli cut into florets 1/2 cauliflower cut into florets 1 carrot diced Arrange vegetables in Varoma bowl. Weigh and wash rice thoroughly. Place water into . Insert basket with rice and place varoma dish on lid and cook for 20 minutes at Varoma temperature on speed 4. Once vegies are cooked, add to thermoserver and mix through. Remove basket with aid of spatula. Serve with rice. Tips/Hints:Vegie & rice cooking time is approximate. I only cooked about half the above vegies, which wasn't enough. Put whatever vegies you like in there. Bright ones that show up through the curry sauce is nice, cauliflower is nicely disguised. Can use frozen peas, corn & carrots. This is a very mild curry that's suitable for the whole family. Could always set kids portions aside and mix in more curry powder if you like it hotter. members' commentsChelsea - I really like this recipe. My DH isn't overly keen on this type of curry, but I just loved it (and he didn't complain at all). I used 1 zucchini, 2 carrots, 2 celery stalks and 1 red capsicum. Next time I will chop the carrot and celery slightly smaller as they were still quite crunchy. I'm wondering about the possibility of steaming diced chicken thigh fillets in the varoma tray with the vegies underneath. I know it wouldn't have the lovely bbq flavour but might still be ok if I haven't got any cooked chook? Gralke - we use cooked boned chicken - to save time on a busy night I cook, bone and freeze the chicken with the stock and then take it out in the morning, reheat all so stock becomes liquid again and cook from there - serving it with rice cooked previously. And that is a nice dinner done in minutes! Thank you.
59
« on: October 19, 2009, 01:08:38 pm »
Recipe Name: Bolognaise Sauce (Ragu)
Book Name: EDC
Tweaking details: Convert to 1 Pot Version
Score: (out of 5*) 5 out of 5 for reducing dishes!
So I figured that if I can cook the pasta with tuna (EDC cookbook) in 1 pot, then I can cook the spaghetti in with the bolognaise sauce instead of on the stove.
Ingredient Tweaks
700g tomato puree instead of 350
Plus
1 cup water
1 tblsp vegetable stock concentrate
Oregano & thyme
Spaghetti (whatever amount you'd normally cook for this quantity sauce - 4-5 serves from tupperward canister)
Follow normal method. When adding tomato puree, paste, salt & pepper, also add additional ingredients including spaghett, broken in thirds. Proceed according to instructions, until spaghetti is cooked which is approximately 15 minutes as per original recipe.
So spaghetti has helped the bolognaise reduced, and absorbed some flavour during the cooking process. Yum!
60
« on: October 17, 2009, 04:27:49 am »
Recipe Name: Brownie Milk Website link: http://www.recipecommunity.com.au/recipes/brownie-milk/16922Made this today, perfect replacement for chocolate flavourings for kids milk. Very easy, and no nasties. I used rapadura sugar, so has a slightly malty flavour. Made just a little too much to store in a 275ml sauce bottle, so used the leftovers up straight away. Yum. Usage - 2 teaspoons per 1 cup milk as a start, more or less to personal taste.
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