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Messages - JulieO

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4711
Bread / Re: Herb and Garlic bread
« on: December 15, 2009, 05:37:59 am »
I think this is the same as the pull apart that I made a while ago.  Very nice.  :)

http://www.forumthermomix.com/index.php?topic=1772.0

4712
Chit Chat / Re: What are you cooking today?
« on: December 14, 2009, 09:25:56 am »
Made Thermomixer's steamed eggs and toast for breakfast, 2 lots of sugared almonds  :-)) and a tasty zucchini slice, using the TM to chop and grate the veg.  ;D


4713
Festive Seasons / Re: Sugar-Coated Almonds - better recipe? from Vivacity
« on: December 14, 2009, 05:17:38 am »
I re-used the almonds and had to add more to make up to the 250g.  Made using the other recipe and then finished off in the oven for 10 mins and allowed to cool.

Just checked them and they are great.  Really crunchy with a great flavour.  Will stick with the first recipe Vivacity, but I like the addition of finishing off in the oven.   ;D

Julie.

4714
Festive Seasons / Re: Sugar-Coated Almonds - better recipe? from Vivacity
« on: December 14, 2009, 03:49:23 am »
I just made this version of the nuts, but to be honest we much prefer the other one.  :-))

I found most of the sugar was left behind in the bowl and after being in the oven and allowing to cool, they were crisper than the others but not much flavour.

I'm going to re-use them and make the other version and if need be will crisp again in the oven.  I didn't add cinnamon to the other version but I like that addition so will use it.




4715
Desserts / Re: Dulce de Leche courtesy of Bron
« on: December 13, 2009, 02:21:35 pm »
Yes thankyou Thermomixer, I did see it and thought it was a long cooking time compared with stove top recipes I'd seen.  Maybe one day I'll give it a go....   :)

4716
Desserts / Re: Dulce de Leche courtesy of Bron
« on: December 13, 2009, 11:49:57 am »
Thanks Judy and mama bel.  :)

Sorry to hear of your disasters mama.  Maybe leave it for a while and try again down the track, you never know.   :-))

4717
Cakes / Re: Rum and Raisin Fudge
« on: December 13, 2009, 11:46:52 am »
Sounds lovely Jo.  Would be very interested to hear if it sets firm for you overnight.  I tried making some on Saturday(different recipe) but it was still soft today.  Won't go to waste but was sorry it didn't set so I could cut into squares.   :)

4718
Soups / Re: Cauliflower soup in the style of Ducasse
« on: December 13, 2009, 09:59:25 am »
Very artistic Thermomixer! Looks good.   ;D

4719
Desserts / Re: Dulce de Leche courtesy of Bron
« on: December 13, 2009, 09:50:52 am »
Yesterday I attempted to make fudge in the  TM.  The result is a lovely caramel that hasn't set firm.  Wondering what to do with it I came across the recipe on the previous page for the Dulce de Leche brownies.  So today I converted the recipe and made them using my caramel in place of the dulce de leche.  They have turned out lovely, and wonderful with a cup of coffee.

The rest of the caramel has been put into a container in the fridge as I can imagine it would be so nice lightly warmed and drizzled over good vanilla ice cream.  :)


4720
Main Dishes / Re: Fruity Pork Curry
« on: December 12, 2009, 06:16:16 am »
Judy this sounds lovely and tasty, thankyou.  :)

4721
Chit Chat / Re: Mince pies
« on: December 10, 2009, 01:44:38 pm »
Judy, these sound so nice. I could imagine they would taste a bit like eccles cakes with the puff pastry.  I bet they would look really good too.  :)

4722
Chit Chat / Re: Mince pies
« on: December 10, 2009, 07:41:23 am »
Amanda here is the link to a recipe I posted.  You could try making a different pastry if you prefer.  :)

http://www.forumthermomix.com/index.php?topic=2327.0

4723
Recipe Requests / Re: Making marshmallow in the TMX
« on: December 10, 2009, 06:50:22 am »
Faffa, here is the recipe if you'd like to convert please do.  ;D

WAGON WHEELS
60g butter
100g (1/2 cup) firmly packed brown sugar
1 egg
1 tsp vanilla essence
225g (1 1/2 cups) plain flour, sifted
110g (1/2 cup) caster sugar
1/2 cup water
3/4 tblsp gelatine powder
1 tsp vanilla essence
2 tblsp raspberry jam
150g dark chocolate, chopped and melted

For the biscuits
Preheat oven 160c fan forced.
Place butter and brown sugar in a large (I used small) bowl and beat with an electric beater until smooth.  Add the egg and vanilla and mix well.  Fold in the sifted flour.  Place mixture onto a lightly floured surface and roll out to a 5mm thickness.  Cut out 16 circles with a 6cm round biscuit cutter and place on a lightly greased oven tray.  Bake for 10-12 minutes or until golden brown.  Cool on trays.

For the marshmallows
Combine the caster sugar and water in a small saucepan , then sprinkle gelatine powder into the mix.  Stir over low heat until sugar and gelatine dissolve.  Bring to the boil, stirring and simmer for 4-5 minutes.  Remove from heat and cool.  When almost cold, pour mixture into a bowl, add vanilla and beat with an electric mixer for 3-4  minutes (took really about 8-10 minutes), until mixture is very thick.

To assemble
Spoon marshmallow mixture into a piping bag fitted with a 1cm plain tube and pipe marshmallow around the edge of half the biscuits.  Spoon a little jam into the center of the marshmallow and top with the remaining biscuits, pressing gently.  Rest biscuits in the fridge for about 15 minutes until marshmallow is firm then place on a cake rack and spread over melted chocolate.

4724
Desserts / Re: Marshmallow slice
« on: December 10, 2009, 06:45:42 am »
Sounds like you got there in the end Judy, good work.  Wish there was a photo  :D

4725
Recipe Requests / Re: Making marshmallow in the TMX
« on: December 10, 2009, 02:23:16 am »
Before I got my TM I made some wagon wheel biscuits with marshmallow as the filling.  Supposed to mix with electric mixer for between 3-4 mins until thick, but in reality it took 8-10 mins, so maybe yours did need more mixing.  :)


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