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Messages - fundj&e

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11221
Starters and Snacks / Frittelle di cavolfiore
« on: December 28, 2010, 01:39:47 am »
Name of Recipe:
Number of People:
Ingredients:


Preparation:


Photos:

Tips/Hints:

Name of Recipe:Frittelle di cavolfiore
Number of People:
Ingredients:
370g cooked cauliflower
1 egg
Parsley
2 teaspoons of TM veg stock
2 tlbs of parmesan cheese
2 tlbs of corn flour or any type will do
1 garlic clove I used 2
Sun dried tomatoes (optional)
Extra flour if needed 


Preparation:
Turbo cauliflower for a few seconds

Add all other ingredients, blend for 10 seconds on speed 2 


Photos:
http://www.facebook.com/photo.php?fbid=482499354209&set=a.84624429209.78574.520584209#!/photo.php?fbid=437696379209&set=a.84624429209.78574.520584209&pid=4876568&id=520584209

Tips/Hints:I always take 1 spoon full and fry until golden brown to test if it needs more flour

If you are going to fry later, you will definitely need to add more flour.



11222
Questions? Technical Issues? The Survival Guide / Re: Timing
« on: December 27, 2010, 11:23:40 pm »
That was quick Judy  :D

11223
Questions? Technical Issues? The Survival Guide / Re: Timing
« on: December 27, 2010, 11:22:18 pm »
I would like to know the answer to that question too

I do the  three minutes start from cold.

Ciao

11224
Introduce Yourself / Re: Hi From Tassie
« on: December 27, 2010, 10:20:37 pm »
 i got mine only a few weeks ago, so far my favorite thing to make is bread

Have fun
Ciao 

Ops and cocktails  ;D

11225
Tips and Tricks / Re: balsamic reduction
« on: December 27, 2010, 07:25:39 pm »
I have never added sugar to mine, I think that would cut down on the time its takes to reduce

some recipes i have read add dried figs,i will give that a go.


ciao

11226
Tips and Tricks / Re: balsamic reduction
« on: December 27, 2010, 05:38:40 am »
Wow it did take awhile too reduce, all up about 90 mins

I stared on 50 deg on speed 1 10 min then checked, lost count how many times I did that step

Ended on 100 deg for 10 min on speed 4, I spoke to my son and he said to start on a high heat and end on low heat, I will try heís method next time.

The Next batch I will do on 100 deg for 30mins on speed 4

250mls bottle made 70mls
Ciao

11227
Chit Chat / Re: must have
« on: December 26, 2010, 09:43:47 am »
lol to many vinos

ciao

11228
Chit Chat / must have
« on: December 26, 2010, 07:44:40 am »
Must have in  fridge at all times

1. napolitana sauce
2. par-cooked pasta
3. par-cooked risotto

What are yours?
ciao

11229
Bread / Re: Yummy Crumpets
« on: December 24, 2010, 10:48:58 am »
At first way too thick and sticky I used scissors to cut the batter. I did add more water. I made a few in my pie maker a bit small but ok, heat up pie maker 1st then cook with lid opened.
ciao

11230
Cakes / Re: Orange and almond meal cake recipe GF
« on: December 23, 2010, 11:16:34 am »
I am so dumb its on page 136 in the EDC book. I better start reading b4 I convert recipes it took me so long it was my 1st. :'(

11231
Bread / Re: Yummy Crumpets
« on: December 23, 2010, 05:26:56 am »
Hi
I am going to try make crumpets tomorrow morning, do you think bread/pizza 00 flour would   be ok to use this type of flour. We buy in bulk so it would be great if ok to use

thank you
ciao

11232
Cakes / Re: Orange and almond meal cake recipe GF
« on: December 21, 2010, 11:30:18 am »
Me too, I never weigh the oranges. I have tried the cake not happy with it, itís a bit bitter I think I will simmer my oranges for 2 hours like in the original recipe
and than do the rest in the TM.

ciao

11233
Tips and Tricks / Re: balsamic reduction
« on: December 21, 2010, 11:21:22 am »
not sure i just buy what ever is on special (sale) i keep checking it, I know its more than 45 mins on low heat
Ciao 

11234
Tips and Tricks / Re: balsamic reduction
« on: December 21, 2010, 05:40:43 am »
 I always do mine on the stove , I have never timed it.  good luck

ciao

11235
Tips and Tricks / balsamic reduction
« on: December 21, 2010, 05:21:34 am »
Any tips on reducing balsamic vinegar?

Thanks in advance

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