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Introduce Yourself / Re: G'day another Melburnian
« on: March 18, 2010, 11:17:42 am »
Welcome UYaz, exciting news. Keep your eye on this site and try and decide what you will cook first..
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. 20866
Introduce Yourself / Re: G'day another Melburnian« on: March 18, 2010, 11:17:42 am »
Welcome UYaz, exciting news. Keep your eye on this site and try and decide what you will cook first..
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Recipe Book Recipe Reviews / Re: Which Thermomix books would you recommend?« on: March 18, 2010, 11:08:07 am »
Tenina, delighted to see the things you have tried out of My Way Of Cooking. Being the good cook that you are it is most encouraging to see the variety that you tested. However just a couple of comments, firstly, I have been making Guacamole from day one, in fact had it last night. It hardly needs a page in a fairly expensive new publication. Secondly, the Portuguese Tarts, have been published on the Thermomix site, no doubt to inform about the publication. I would have preferred to see something that you had developed . I am sure it would have been more interesting and original. Lastly, the Chicken with sauce Fernando, reminds me of some of the methods in the Indian book where there are unnecessary steps. Why is the chicken removed and then placed back in the TMX bowl? I hope you don't think that I am being too harsh, it is just that such a wonderful machine needs to be supported by publications that extend the potential for those of us who have mastered the basics.
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Special Diets / Re: Coconut bread« on: March 17, 2010, 11:32:00 pm »
MM, I think that the scrambled eggs may be part of your problem. Fife depends on the volume created by the eggs. I have tasted his chocolate cake and it was pretty solid.
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Easter / Re: Recipe review - Hot cross buns EDC - with photos :)« on: March 17, 2010, 09:41:34 am »
JD, so now that you can make sweet dough there will be no stopping you. I have sent you a couple of PM , hope you get them, but I don't think you need much help.
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Introduce Yourself / Re: Hello fellow lovers of TM« on: March 17, 2010, 09:36:34 am »
Welcome Sarah, glad you have joined the Forum, and very glad about your weight loss. Any tips?
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Easter / Re: Recipe review - Hot cross buns EDC - with photos :)« on: March 17, 2010, 08:15:53 am »
cathy79, I used 3 teaspoons full. Next time I will try 4. The sweetness of the dough, and weight of fruit demands more. I would also drop the fruit in, in the last min of kneading.
JD, I strongly recommend that you have a practice run, before you want them for Easter . Also, put the mix for the crosses into a small sandwich bag, and cut a small hole out of the corner, and squeeze the dough through this onto the buns. 20872
Easter / Re: Recipe review - Hot cross buns EDC - with photos :)« on: March 17, 2010, 12:44:14 am »
JD, 12 fairly big ones. I would give them a good second rise, up to 1/2 hour.
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Chit Chat / Re: What are you cooking today?« on: March 16, 2010, 08:06:35 am »
Today, I made Kumquat jam, more peel for the fruit buns,( chopped it up beautifully), and tested the recipe in EDC for Hot Cross Buns, Very good recipe as others have also found.
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Cakes / Re: rose del deserto« on: March 16, 2010, 02:01:07 am »
Thanks Solare, I will have to try these. Thanks also for the photos.
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Bread / Re: Types of flours for bread?« on: March 16, 2010, 01:50:48 am »
This bread is too good to give to the chooks, so I am going to slice it thin and toast it in the oven, and use in place of crackers or dry biscuits. We had something similar when we were out for dinner.
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Easter / Re: Recipe review - Hot cross buns EDC - with photos :)« on: March 16, 2010, 01:46:06 am »
You ladies are saving soooooooo much money. Latest report, $15 for 6, Phillipa's
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Questions? Technical Issues? The Survival Guide / Re: Making sorbet using bought ice...« on: March 15, 2010, 10:49:48 am »
I had problems making things with ice to start with, because I have an ice making machine and the cubes are not as dense as ice made in a tray in the fridge. As Megan said, you just watch through the hole and add more until you get the right effect. The resulting sorbet doesn't hold its freeze for as long as that made with solid blocks.
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Cakes / Re: TORTA PANARELLINA GENOVESE« on: March 15, 2010, 09:03:55 am »
Solare, delighted to have you with us, welcome. We just love Italian food, so don't hesitate to convert what you enjoy.
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Chit Chat / Re: What are you cooking today?« on: March 15, 2010, 05:50:09 am »
Attempted a loaf with pre soaked grain, needs a bit more tweaking. Made tomato paste to freeze, a pipe loaf and chilli sauce. Making cottage pie for tea, all the meat and onions and mashed potato in TMX.
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Bread / Re: Types of flours for bread?« on: March 15, 2010, 05:42:48 am »
Chelsea, the end result is not as good as I hoped. It didn't rise very much in the tin,(the 3rd. rise), although the first 2 rises were good. I would suggest 1 rise in the bowl, and one in the tin. It might even be worth considering just 1 rise. Because the flavor and the crust are so good it is worth persevering.
I would soak 2 cups of flour and seeds over night, and do as Thermomixer suggests, and do the yeast bit in the TMX, and add the soaked mix, plus 1 cup of white flour and 1/3 cup of water to compensate for this flour . Also think about the enhancer. I used orange juice ( 2 dessertspoons ), and could taste the orange. Maybe I used too much. The white flour I used was a pre mix (Laucke), so didn't add it to the soak. You could use the TMX in the 1st step to mix the soaking mix.(probably ::10 sec.) There didn't seem to be enough liquid to mix the grain, but I suppose this is how it should be. Final point is that the dough was quite difficult to handle, this could be because I messed around with the recipe,, or more likely the wheat that I ground up in the TMX was not fine enough. I will have another go, but need more whole grain flour, so will have to wait until Thursday. Conclusion....5 mins in TMX, good. 1 or 2 rises to be determined. |
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