Show Posts

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 - cookie1

Pages: 1 ... 39 40 [41] 42 43 ... 47
601
Cakes / M & M Choc Chip Cookies
« on: June 25, 2010, 08:30:42 am »
M & M Choc Chip Cookies

Ingredients
125g unsalted butter
1/2 cup caster sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
1 egg
1 3/4 cups SR flour
1/2 teaspoon salt
3/4 cup choc bits
3/4 cup M & M's

Method
I place all the ingredients except the choc chips and M & M's into the bowl. Mix on about speed 3 until mixed.
Add choc chips and M & M's and mix on reverse until they are incorporated. Shape into balls.
Place on a greased tray and bake at 1800 for 10-12 minutes.
Cool for 5 minutes on trays and then on wire rack.

Tweaking
I didn't write down any notes when I made these so the mixing could be a little out. It is hard to mix the choc chips and M & M's in well so after mixing you may need to remove the bowl and give it a stir with the spatula to fully incorporate them.



members' comments]/b]

Kimberley - These are the perfect cookie. Not a biscuit but a cookie. Soft, gooey chewy, and oh so sweet. Definitely a special treat, these were gone in a flash! This recipe is definitely a keeper. Thanks!

Denzelmum - My DD is so excited to find this rainbow biscuit!  Yum.... I made about 18 cookies.

Obbie - Yum, I made these today for the kids, so easy and yummy.

Amy - When I made my first batch of these, I did as instructed in the recipe and put everything except the choc chips and M&M's in TM and mixed on speed 3 but my butter was still in huge chunks and I ended up mixing and kneading for several minutes to get the dough smooth. In my second batch, I creamed the butter and sugar first and this turned out much better. I also flattened mine a bit more because I think they look nicer like that. Just my personal preference.

maddy - I mix the butter/sugar first for 30 seconds, speed 4, scrape jug and repeat. Once rest of ingredients added I mixed for 10 seconds, speed 5. I like to flatten the too after rolling as we like them crunchy.

Dizzygirl - Made these for DS lunchbox. Snuck one in after dinner and they are absolutely delicious. Used smarties as they contain no artificial colours or flavours. Definitely make again. Thanks.

 



602
Chit Chat / A new PM, what do you think?
« on: June 24, 2010, 03:38:12 am »
I was wondering what your thoughts were on our new Prime Minister? I'm not too sure to be honest. I must say I was getting sick of Mr Rudd and his speeches that I couldn't understand and of course I'm not happy about the mining tax. (DH and I have agreed to totally disagree on that as we have opposing views) 
Perhaps a change is good.  What do you think?

603
Jams and Chutneys / Rhubarb and Apple Jam
« on: June 15, 2010, 05:04:39 am »
Rhubarb and Apple Jam
Serves
Made 3 1/2 small jars
Ingredients

720g rhubarb cut into pieces. This weight included 2 granny smith apples cut into pieces
360g CSR jam sugar
juice from 1/2 lemon

I simply cut the rhubarb and apple into pieces.  If you wanted smoother jam you could blitz them in the TMX.
Add the sugar and lemon juice and cook for 30 minutes 1000 speed 1.Test to see if the jam is ready. If not give a further 10 minutes varoma speed 1.

This jam is quite tart ( because it is rhubarb I wanted that) so if you wanted sweeter jam I would add more sugar at the beginning.

604
Jams and Chutneys / Meganjane's Tasty Chutney.
« on: June 12, 2010, 09:45:59 am »

I make a chutney that tastes just like Rosella. I have to make things that taste like the bought ones, or DH won't eat them! I make double quantity as we go through chutney like water. Here's a smaller quantity that would be fine to make in the TMX.

TASTY CHUTNEY

500g apples (or apples and pears)
500g tomatoes
500g onions
150g brown sugar
20g treacle
2 tsp whole pepper
120g sultanas
30g currants
250ml brown malt vinegar
1 1/2 tsp salt
1 1/2 tsp allspice
1 1/2 tsp dry mustard powder
1 1/2 tsp whole cloves

Place everything in TMX bowl and cook on Varoma,   speed 2 - 3 for 1.5 hours. I haven't made it in TMX, so am just guessing!!


605
Recipe Book Recipe Reviews / Chicken and Bacon Rolls
« on: June 07, 2010, 05:03:00 am »
Chicken and Bacon Rolls
from the meat book.
Tweaking
Nothing. I only made half the mix (used 1 chicken breast) as that was plenty for us.

I served it with the Chicken Veloute from the meat book.

Score
I felt this recipe was very nice but missed the 'wow' factor. Next time I'll use proscuitto instead of bacon.
The Chicken Veloute didn't really thrill me either. Once again it was nice but no 'wow'. Perhaps more white wine in it and some herbs as they suggest.

4/5

606
Vegetarian / Spinach and Ricotta Cannelloni
« on: June 06, 2010, 05:48:53 am »



Spinach and Ricotta Cannelloni:
Serves 3-4, but may be doubled easily:
Ingredients:
1 can chopped tomatoes 410g
pinch oregano- dried
1/2 teaspoon sugar
1 teaspoon EVOO
small brown onion
1 garlic clove
250g fresh ricotta
75g baby spinach
20g parmesan
2 fresh lasagne sheets
100g mozzarella cheese
basil leaves to serve




Preparation:
Grate parmesan and mozzarella and put aside. (separately)
Place tomatoes, oregano and sugar in bowl. Season. Cook 10 minutes at 1000 soft speed.
Remove the MC for the last 3 minutes to thicken the sauce.
Pour half the sauce over the base of a 2 litre casserole. Reserve the rest of the sauce.
Lightly rinse the bowl. Place halved onion and garlic in the bowl. Chop. Speed 6. 1-2 seconds. Scrape down.
Add EVOO. 1000. 1 minute 30 seconds. speed soft.
Add ricotta, spinach and parmesan. Speed 5 about 20 seconds or until it is all mixed.
Cut each lasagne sheet into 3 pieces.
 Place 1/4 cup ricotta mix onto the lasagne sheet and roll up to form a tube. Place in casserole over the sauce mix.
Do the same with all the lasagne sheets. Try not to heap them too much.
Spread with the rest of the tomato sauce.
Sprinkle with the mozzarella.
Bake in a moderate oven about 25 minutes.
I served this with a salad.


Photos:
Soon I hope.   Will have to wait until next time. 'The mob' ate the leftovers before I could photograph them. :'(

Tips/Hints:
I adapted this from a recipe in a magazine.


607
Chit Chat / A machine to compete with TMX or not.
« on: June 03, 2010, 10:22:23 am »
I noticed in todays 'West Australian' an ad at the Kitchen Warehouse shop for a machine called a Vita -Mix. It says it dices, chops, blends, kneads dough, mixes batters, cooks hot soup and grinds whole grains into flour. It's cost is $999.
Does the Thermomix have a competitor? I'm wondering if it has reverse and different speeds and temperatures. I am so curious that I hope to get to the local Kitchen Warehouse tomorrow and have a look.  I think the TMX is a much nicer looking machine. This just looks like a blender.

608
Recipe Book Recipe Reviews / Thanks for the reviews
« on: May 19, 2010, 09:15:21 am »
Thanks to everyone for all the reviews. I can't wait to get home and try some of them, actually all of them.

 :-* :-* :-* :-*

609
Chit Chat / A little holiday
« on: April 27, 2010, 05:24:12 am »
I'm off on a little holiday as of Friday until early June.  Off to Monkey Mia to see if I can catch a fish. DH is trying to pack the caravan but I've informed him he can't have 'Termite" until the last minute. I can hardly wait 4-5 weeks, sitting looking over the ocean with nothing to do except read, read, cook occasionally, try some wine, read, fish, read and did I mention reading?
I'm taking my netbook but phone coverage up there is pretty lousy at times so I don't hold out too much hope for my wifi. Hopefully I'll be able to look in occasionally.
Leaving the kids and birds to babysit the house and pay the bills.

610
Vegetarian / Spinach, Chickpea and Fetta Tart
« on: April 19, 2010, 06:05:10 am »
Spinach, Chickpea and Fetta Tart:
6:
Ingredients:
250g chopped frozen spinach
2 teaspoons olive oil
small onion
2 cloves garlic
210g can chickpeas, drained, rinsed
200g fresh ricotta
2 eggs
20g parmesan, grated
1 quantity of short pastry from the EDC
50g fetta cheese


Preparation:
Drain the spinach and squeeze as much water from it as you can.
Roll out the pastry to fit a 21cm or 22cm quiche plate. Blind bake for 5-10 minutes in a moderate oven.
Grate the parmesan and set aside. Chop onion and garlic in bowl for 2-3 seconds, speed 6. Add oil and cook 2 minutes at 1000 for 1-2 minutes. Set aside to cool a little.
Add spinach, ricotta, eggs, parmesan and onion mix to bowl. Mix speed 4, 10-20 seconds. Add chickpeas, reverse speed 3/4 until they are incorporated into the mix.
Place in the quiche plate and spread out. Scatter the crumbled fetta on the top.
Cook in moderate oven 30-40 minutes until just set.

Photos:
Sorry didn't take any this time.

Tips/Hints:
This recipe is based on the recipe of the same name from the Women's Weekly "Pies" book. I have altered the method and some of the ingredients.

611
Recipe Book Recipe Reviews / Recipe Review Plum Jam EDC
« on: April 18, 2010, 09:02:47 am »
Plum Jam
EDC
Tweaking

I used the plums and lemon juice as specified, reduced the cloves and cinnamon as the family aren't really into them and used 550g jam sugar.

The jam has a lovely flavour. I followed the method in the EDC but had to give it a little more time.

Recipe 4/5
Flavour 5/5

612
Recipe Book Recipe Reviews / Recipe Review Chinese Steamed Buns
« on: April 18, 2010, 08:59:02 am »
Chinese Steamed Buns
Budget Busters Book
Tweaking
I only used 3/4 teaspoon of sugar, 280g bakers flour, 150g water and the dough seemed fine to me.

I served these with Sweet Chilli Sauce from this forum, Capsicum jam from this forum and Soy Sauce.
These do take a little time to make because of all the rising of the dough.
I used chicken as the meat.  I added a chilli to the meat mix too.This needs to be cool so make it well before.

Score

5/5 We really enjoyed these


613
Chit Chat / Adelaide earthquake
« on: April 17, 2010, 03:10:00 am »
Hi South Australian friends. I've just heard that you had an earthquake/tremour last night. I hope none of you received any damage or scarey moments. thinking of you all.  :-* :-* :-*

614
Chit Chat / Fresh Yeast for Perth SOR bread makers
« on: April 12, 2010, 08:15:43 am »
I discovered on Saturday that the Health food shop at Riverton forum has fresh yeast. I haven't used what I bought yet as we had a Model A rally yesterday but I plan to make some rolls this afternoon. It looks quite fresh and they assured me they sell a lot of it. So here's hoping as it's quite close for me.

615
Desserts / Panna-Cotta with Berry Coulis. Low calorie with photo
« on: April 05, 2010, 07:53:32 am »
Panna-Cotta with Berry Coulis:  DJ has made some great suggestions for this recipe. Read down a bit and check them out
Serves 6:
Ingredients:
1 x 375ml can low fat evaporated milk
1 tablespoon  lemon rind in large pieces is best
1 teaspoon vanilla essence
110g caster sugar
1 cup natural yoghurt. I used TMX yoghurt
2 tablespoons lemon juice
1 tablespoon water
2 1/2 teaspoons gelatine

Preparation:
Place milk and lemon rind in  *:. 900C Speed 2. 6 minutes.
Carefully remove lemon rind. Add vanilla, sugar and yoghurt. 30 seconds on Speed 3.
Mix lemon juice, water and gelatine in a glass container. Let sit for 5 minutes and then heat gently in the microwave until gelatine is dissolved.
Put TMX onto speed 2 and carefully pour the gelatine mixture through the MC hole. Blend on speed 2 for 20 seconds.
Spray 6 1/2 cup ramekins with oil and divide panna cotta between them. Cover and let sit over night.
When ready to serve, ease panna-cotta out of the ramekins and serve with berry coulis from the EDC.

This contains 838kj, 199.5 calories and 5.1g fat.
Recipe taken from a Pharmacy magazine. I can't remember which one.


Photos:


Tips/Hints:
I know we already have a few panna cotta recipes but this one is ideal to make just for family as it is low cal and is quick and easy.

Members' comments
Woerd - I made these the other day for company and they were a HUGE hit.  Made of course with TMX yogurt and the EDC fruit coulis on top of one side and then TMX made Dulce de leche on the other almost like a ying yang design.  I will definitely make them again and again and again and again.  MMMMMMMMMMMM

DJ - Have just made this.
UK tin of milk is 410g. It made 7 ramekins.
Used I whole orange squeezed for the juice and the rind as per instructions.
Only used 70g castor sugar and used 1 tsp vanilla bean paste.
Scraped out the bowl, yummy! Can't wait for tonight to try!
Thanks cookie very much. This was very good, especially soothing for a sore throat!
Could maybe have had even less sugar with the fresh orange.

Made this again today a hit with DH.
Used rind of both lemon and orange in the 410g tin of milk.
60g sugar, 1 squeezed orange, 1t vanilla paste etc etc.
Extremely delicious and not naughty!

Made this again with the whole squeezed orange.
Had a tired mango in fridge. Added that as well, blitzed first then added milk and cooked as per recipe.
No citrus rind this time.
Very good, thanks so much.

cookie1 - We had it with your variations DJ and it was perfect. Thanks.

DJ - Another variation - apricot and orange
With help from another of yours cookie
http://www.forumthermomix.com/index.php?topic=840.0

Today I used 100g dried apricot and 230 g water. Cooked on varoma,  counterclock 1 for 10 mins then 100 for 2 more mins. CHECK in case you need more water.
Blitzed, added evap milk 2 mins 70' speed 3.

Added 60g sugar, 3/4 tsp vanilla paste,
Juice and bits of whole orange and 2.5 tsp gelatine, soaked and melted.
And a heaped cup of yogurt, a mix of low fat and Greek as that was what I had.
Blitz again til smooth.
It made 8.
Will report. Trying to get more fruit into non fruit eaters. Might try with more apricot next time, see what I can get away with!
Update - PS these have been happily eaten tonight and although I think I'd like even more apricot I think I'd better stick at this level for the men! I guess maybe a coulis is the answer... After all that's what the original recipe said. It's just I've  been hiding as much fruit as I can in there.

DJ - Yet another variation inspired by cookie and chookie, two of the best forum cooks.

Chocolate, prune and orange! Only I said it was choc and orange, and never mentioned the prunes.

85 g prunes soaked several bours in approx 100g water. Then cooked in  locked on 100 til done. About 6 mins with a dash more water added. Blitz.
Add 1 tin evap milk, and 2 Tblsp COCOA powder. Heat 70' 2 mins speed 3.
Blitz again.
Add
I cup and 2 Tblsp yogurt and 60g castor sugar
2.5 tsp gelatine soaked in orange squeezed with bits, then melted.
20 seconds on speed 6 or 7
Put in ramekins and chill, I made 8, but UK evap milk tins slightly bigger.
Delicious. I can taste the prune and you could add more or less depending on preference.




 

Pages: 1 ... 39 40 [41] 42 43 ... 47