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Topics - KarenH
16
« on: October 07, 2013, 11:07:01 am »
Made this tonight to take for dinner at a neighbours house. I was worried when I made the filling because it looked lumpy and like it had curdled or separated. Maybe my butter wasn't soft enough to mix in thoroughly I cooked it an extra 10 minutes because it didnt seem set enough at first, then let it cool in the oven as recommended. I used a 24cm pie dish, which was the right size. It turned out to be a light, delicious lemon tart and was very popular with everyone at dinner. Most people had seconds. I served it with the Berry Lime Coulis (FFS), which was very yummy, but I think the coulis overpowered the flavour of the tart. I think next time I would serve it with just a few fresh berries and vanilla icecream. 5/5 will definitely make again. Linked - JD
17
« on: October 06, 2013, 04:49:26 am »
We have made this pie several times now, and it is just beautiful! My MIL especially loves it - she lived in the US for several years (many years ago) and fell in love with Pecan Pie while over there. She says this is the nicest one she has ever tasted. In fact, when asked what she wanted for her birthday, she asked us to make this for her. DH made it with no problems, even though he hasn't worked with pastry much before. I do find though that it needs a few extra minutes of cooking, although that could be my oven. I tried it once with imitation maple syrup, instead of using the real thing, and IMHO is wasn't anywhere near as nice. Freezes well and reheats well too - equally delicious warm and cold. 5/5 an easy, impressive dessert. Thanks Tenina Linked - JD
18
« on: September 19, 2013, 04:48:25 am »
DH made this for dinner last night, and it gets a big thumbs up from us! We aren't big fish eaters at all, but have been trying to eat more fish to be healthy. We couldnt get king snapper, so used another white boneless fish. The crust was easy to make, and very, very tasty. DH did comment that he wouldnt bother whizzing the zest first up, since all it did was spread the zest all through the bowl and he had to scrape it all back down again, but he had used a very fine microplane grater, so the zest was already pretty fine. We were also not sure if we should have turned the fish over half way through the cooking time or not. The fish was very moist and the crust was delicious! 5/5 Thanks Alyce for a recipe that has made fish palatable for me Linked - JD
19
« on: July 21, 2013, 10:28:25 pm »
Can you make a green smoothie in advance and keep it for the next day? I have been making double quantity, drinking half one day and half the next morning. It needs a stir the next day, but still tastes fine. But I have noticed that it looks darker (maybe oxidised?) on the surface, and was wondering if I am losing some of the nutrients by leaving it 24 hours?
20
« on: July 12, 2013, 12:52:01 am »
Hi everyone, I have been given a lovely recipe for a german Kutchen slice, which I have made several times. The recipe for the base says to use 1 packet of commercial buttercake mixture, which you rub with butter to make a crumbly dough mixture that you press firmly into a tin and bake 20 mins and letting cool before adding the topping.
can anyone suggest an alternative for the commercial cake mixture to rub with butter? I was thinking of plain flour and sugar, but am not sure if I should be adding anything else. And I am not sure what quantities or proportions to add them in to make up the equivalent of a packet of commercial cake mix.
Thanks in advance! Karen
21
« on: June 12, 2013, 03:39:48 am »
22
« on: June 09, 2013, 10:23:29 am »
This recipe came from a very good friend of mine, Susan, who found this handwritten recipe in her grandmothers recipe book when she was cleaning out her home after she had died (I have converted it into metric though)
Juice of 4 lemons Grated rind of 2 lemons 700g white sugar 750ml boiling water 30g tartaric acid (available in supermarkets in cooking section, with the bicarb and baking powder)
Dissolve the sugar in the boiling water. May need to keep heating it on the cooktop, stirring, until all dissolved. Add other ingredients. Allow to cool. Strain. Bottle. Keep in fridge. Add water to dilute it to taste.
23
« on: April 21, 2013, 10:47:10 pm »
Just a warning so you are aware, and dont do the totally stupid thing that I did:
This morning I had an email that looked like it was from Paypal (looked VERY authentic!!) - saying that I had made a payment to someone. I had not made this payment. In the email small print it said that if there was a problem with the transaction, to click on the link and fill in the form to cancel the payment.
I clicked on the link, logged in to what I thought was PayPal, and filled out the online form to cancel the payment.
The form included my bank details, address, drivers licence number, expiry date, mothers maiden name, DOB etc etc .....
STUPIDLY STUPIDLY I filled all this out ......
It turns out it was a scam to get my personal details.
Moral of the story: Be alert for scam emails - they look very professional! Dont EVER click on the link contained in the email. Go direct to the paypal website and log in from there, or else contact paypal first.
This is probably old news to most of you inernet-savvy people out there, but it might just save someone else from doing what I just did.
24
« on: April 09, 2013, 10:37:24 am »
This delicious recipe is converted from one by David Herbert in the Weekend Australian Magazine
Pistachio and Lemon Cupcakes Makes 10-12
CAKE: 50g unsalted pistachio nuts 125g caster sugar Zest of 1 lemon 125g butter, softened 125g SR flour 2 eggs 45g milk
ICING: 330g icing sugar 30g soft butter 1 tablespoon lemon juice 1-2 tablespoons boiling water
Preheat oven to 180 degrees (160 fan forced) and line a muffin tin with patty cases Place pistachio nuts, sugar and lemon rind in TMX and whizz for 10 seconds speed 9. Add remaining ingredients and whizz speed 4-5 for 20 seconds, scrape down sides and mix another 10 seconds. Spoon batter into patty cases and bake 15-20 minutes until golden and firm to touch. A skewer should come out clean. Set aside to cool completely.
I made the icing with a hand-held beater, but you could do it in a clean TMX by mixing all the ingredients speed 4-5 for about 15 seconds. Add just enough boiling water to get the consistency you like.
Ice with lemon icing and garnish with a pistachio nut.
NOTE: the butter needs to be quite soft to mix in properly.
I used a medium muffin tin and filled them fairly full. It made 10. The recipe I converted it from said it should make 12 though.
members' comments
KarenH - after making these again I think I prefer a cream cheese based lemon icing to the one listed in the recipe. I found the icing made with pure icing sugar a wee bit sickly ..... just a thought but up to your own taste entirely.
jessie36 - these are the best cupcakes I have ever eaten, not too sweet and the nuts give it a lovely texture and taste. I used your icing as was running out of time but added a couple of drops of red colouring as it was pink ribbon day and had to add colour. Made two batches standard size and then the mini sized ones - absolutely divine. If I need cupcakes to make - these will be first choice. Had 2 for breakfast this morning. I didn't have enough pistachio nuts so used hazel nuts, combined the two and the result were beyond description. Just lovely.
Moo2 - These are so yummy. One of my favourite cup cakes to make and to eat.
jai9 - These are delicious. So light and moist. I made them for mothers group today and they were a big hit. Easy to make too, I whipped them up while DS 2 1/2 was having lunch.
Bonsai - These are lovely. I iced them with a mix of cream cheese and melted white chocolate tinted green - all my staff loved them.
kezza - Very easy and yummy.
Cuilidh - they are so delicious and very easy to make. Didn't get a chance to ice them, they seemed to disappear somehow ... I don't understand how that happened!
25
« on: April 06, 2013, 10:21:42 am »
DH converted this from a recipe by David Herbert in The Weekend Australian Magazine. Turned out beautifully!
Autumnal Fruit and Almond Cake
100g almonds 150g rapadura sugar (can use raw or brown sugar) 185g butter, softened 2 eggs 150g SR flour 40g milk 1/2 teaspoon baking powder 1 teaspoon vanilla extract (1/2 teaspoon heilala vanilla paste) 300g fresh or frozen blackberries (could use raspberries or blueberries) TOPPING: 2 tablespoons raw sugar 2 tablespoons slivered almonds
1. Preheat oven to 180 degrees (160 degrees fan forced) 2. Grease and line a 20cm springform tin and set aside 3. Add sugar and almonds to TMX. Blitz speed 9 for 5 seconds. 4. Add all other ingredients, except topping and berries. Mix speed 4-5 for 40 seconds. Scrape sides if you need to. 5. Add 3/4 of the berries and mix on reverse speed 4 for 20 seconds. May need to help with spatula. (if the berries are frozen the batter gets quite cold and stiff and hard to put into tin. DH recommends thawing berries a bit) 6. Sprinkle remaining berries, raw sugar and slivered almonds on top. 7. Bake 1 hour and 15 minutes, or until skewer comes out clean. If the top starts browning too much, cover with a piece of foil until cooked. 8. Leave in tin to cool for 10 minutes before taking off springform tin edges. 9. Yummy served warm with cream or ice-cream!
Members comments
mab19 - I made this today using raspberries as that is all I had in the freezer. The cakes is a little heavy on the bottom but I guess that is because the fruit was still frozen. Next time I will just use soft speed on reverse instead of speed 4 as mentioned as most of the fruit was pulverised and the batter turned pink. Taste test will be tonight when served with whipped cream for dessert.
26
« on: March 31, 2013, 11:45:06 pm »
I experimented with Faffas best yoghurt recipe ( http://www.forumthermomix.com/index.php?topic=10188.0) making vanilla bean yoghurt last night. I only did 1/2 the recipe, because I didnt want to waste the milk if it didnt work. I sliced open a vanilla bean and put the seeds into the milk, then dropped in the bean as well for the first 20 minutes of heating, and for the cooling time. I took the bean out just before adding the cultures, and left overnight as usual in the thermoserver wrapped in a blanket. This morning - beautiful, thick, creamy vanilla yoghurt that was not overpowering in flavour (but definitely noticeable!) and not overly sweet like the commercial varieties of vanilla yoghurt. You could add honey or agave if you wanted it sweeter though. Am thinking of trying with lemon myrtle leaves next time .......
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« on: February 04, 2013, 08:45:25 am »
Recipe Review: Nectarine and Almond Tart - Whats for Dessert p6Picked a whole lot of blackberries today, and the kids asked for blackberry tart. I followed this recipe with only minor tweaks - used vanilla powder in the pastry, left out the almond essence in the frangipane filling, and used blackberries instead of nectarines. This is absolutely the BEST fruit tart I have ever made - and so easy too. Could easily have served this up to guests. Would be equally delicious with any fruit I think, so is a very versatile recipe. And I still have the other half of the pastry in the freezer, so can whip up another one in no time flat. 5/5 for sure. Thanks Tenina PS: my photos are not up to the Maddy or JulieO standard
28
« on: November 28, 2012, 10:57:03 am »
This recipe is adapted from one I found in a cookbook from the Australian Breastfeeding Association. Ingredients: 250g dried apricots 150g fine dessicated coconut 120g icing sugar 200g sweetened condensed milk Either crushed nuts or more coconut for rolling in. Method: Put the apricots in the TMX bowl and chop for about 10 seconds speed 6 - or until finely chopped. Add all other ingredients and mix speed 4 for 10 seconds. The mixture is quite sticky, and you may have to mix in the last bits with a spatula. You can either roll this mixture into small balls and then roll in coconut or nuts ORThe easier option is to roll the mixture out on the thermomat or baking paper or glad wrap into 2 long sausages. Then coat the "sausages" in nuts or coconut. Wrap in gladwrap/thermomat and refrigerate until firm. Slice and serve.
29
« on: November 10, 2012, 01:19:31 am »
I found this recipe on the fabulous blog: TickOfYum who are also forum members! I dont want to post the recipe itself, because it isnt mine, but this is a wonderful paste, like quince paste, serve with cheese, or however you would use quince paste. You really must try it! Just dont lick the paste when it has finished cooking - it is scorching hot, as my tongue found out http://tickofyum.webs.com/apps/blog/show/16006695-apple-and-raspberry-pasteTickOfYum - if you read this post - thank you for this recipe - and you should post it here on the forum too
30
« on: October 29, 2012, 06:06:21 am »
Sourdough blueberry muffins:Converted and modified from: http://www.grit.com/food/recipes/sourdough-blueberry-muffins-recipe.aspx 80g rapadura sugar (or else brown or raw sugar) Zest of 1 lemon 280g plain flour 1/2 teaspoon bicarb soda 1 teaspoon baking powder 2 eggs 85g rice bran oil or grapeseed oil 120g milk 1 cup sourdough starter (I used rye sourdough starter from Yoke - sorry, forgot to write down the weight) 1/2 teaspoon vanilla bean paste 1 cup frozen blueberries Preheat the oven to 180 degrees and prepare muffin tin. Put the sugar and zest into the bowl and turn to caster sugar: speed 9, 5 seconds. Scrape down sides with a spatula. Add all the remaining dry ingredients and mix on speed 4 for 5 seconds. Add all the wet ingredients, except the blueberries, and mix on speed 5 for 5 seconds. Add the blueberries and stir on reverse, speed 3 for 5 seconds. You may need to incorporate them a bit with the spatula at the end. Put the batter into the muffin tin and bake for about 25 minutes. These muffins were gorgeous while warm. I will let you know how well they keep in the next day or two. members' commentsKatiej - We did a taste test of these as Karen generously gave me 2 muffins when we met up yesterday. I really liked them - they have a real depth of flavour and were nothing like a bought, full of sugar and white flour muffin. Unfortunately they were not sweet enough for my DH. Update - I made these today - sort of. I used raw sugar instead of rapadura and I upped the amount of sugar to make them sweeter. I was going to put an extra 20g of sugar more but slipped and ended up with about 40g extra. I used my white starter, left out the lemon zest and blueberries, instead adding a mix of milk and white choc bits. Lovely! I thought they were perhaps a little too sweet but my DH loved them and asked for a second one. Thanks for the recipe Karen! Sorry though that I've changed it and made completely different muffins.
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