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Messages - achookwoman
Pages: 1 ... 1390 1391 [1392] 1393 1394 1395
20866
« on: December 08, 2009, 05:51:51 am »
I also would love to see your recipe for Mustard Fruits,andiesenji. I have made some for Xmas presents. The recipe came from The New Zealand Woman's Weekly. I chose it because it had both mustard and mustard seeds.
20867
« on: December 08, 2009, 01:05:49 am »
Judydawn, I made 2 lots. The first one scratched 1/2 , the 2nd. batch finished the circle.
20868
« on: December 07, 2009, 11:15:34 am »
Cookie1, I've got another lemon cake (more like a tart ), called Belgium Lemon Teacake. Will convert and test when I have a moment. ( Off to Melb. tomorrow to baby sit Oscar Could be away for the rest of the week. ) This one has a crust top and bottom with lemon butter in the middle. Looks like a good one to make and freeze, or send home with brother !
20869
« on: December 07, 2009, 12:44:27 am »
Thermomixwe, will do.
20870
« on: December 06, 2009, 08:50:26 am »
yes Judydawn, but a bit more grown up. This recipe is from MIL. who used to make it for country functions when the ladies were catering. DH thinks I may have put too much tomato sauce, but I 'm not sure. Very easy to make in the T.M. You can do other things while it is cooking.
20871
« on: December 06, 2009, 08:36:32 am »
welcome, not many of us in Central Vic. Hope you enjoy the Forum as much as I do. Very nice people here. You will soon get to know them. I'm also an"oldie" and we live in the Macedon Ranges. Get cooking !
20872
« on: December 06, 2009, 03:50:05 am »
6 eggs, not fresh and at room temp.
275 castor sug.
zest and juice of 1 lemon
150g potato flour
a little extra flour and sugar mixed together
Filling
300g cream 225g lemon butter
method
Separate eggs.
Insert butterfly
Beat egg whites 5 mins. on speed 4
Set aside in large bowl and remove butterfly
Zap sugar with lemon rind 30 secs. at speed 7, scrape down bowl, and zap for 15 secs. on speed 7.
Put in butterfly nd add yolks and lemon juice , beat until creamy and thick, speed 4 for 5 mins . scrape down bowl half way through.
Add flour through Jam funnel in top, (prevents some of the mess),Speed 2 for 1 min.
Add 1/4 of the whites and mix speed 1 1/2 for 30 sec.
Tip mixture over egg whites in bowl and gently fold mixture through. ( If there is any liquid egg white in the bottom of basin either tip it out or beat with a hand beater and add to mixture.
Pour into prepared pan.
pan
23 cm, sprayed and lined. then sprayed again and dusted with the extra sug. and potato flour mix.
Bake at 150 for 50 mins, or until cooked.
cool on wire rack. When cool split and fill with cream that has been whipped and had the lemon butter folded through.
Can be made and filled the day before needed and kept in a sealed container in fridge.
Variations-
Passionfruit
lime or orange
Rose water icing and cake cooked with rose geranium leaves cook.ed
at the bottom of the cake
Rum and chocolate filling in a plain cake, rum and chocolate icing.
yummy.
20873
« on: December 06, 2009, 03:00:52 am »
Hilda's Steak Paste for sandwiches. 270g beef, ( blade, rump, or similar without fat or sinew) 140g butter 2 Tablesp. Tomato sauce salt to taste (1/2 teasp.) 1/2 teasp. black pepper 1/2 teasp. freshly ground nutmeg 1 Tablesp. Worcestershire sauce Place all in T.M. bowl,temp 100 foe 30 mins, speed  . zap on speed 8 for30 seconds, scrape down bowl, zap again fro 15 secs. speed 8. Scrape out into container, place in fridg. Use as a filling for sandwiches with lettuce and/or pickles. Also nice on dry biscuits.
20874
« on: December 05, 2009, 10:36:52 am »
One of the most annoying things about the T.M , is cleaning out that last delicious bit at the bottom. I was given a plastic thing on a long handle to clean out the cream bottle. It is fantastic for getting the remains of mixtures out of the T.M As far as I know, you cannot purchase them in Australia. Mine came from Holland. I will try and describe it.
The plastic handle is 34 cm. long, and 3/4 cm. wide. It fits into a base that is a 1/2 circle. - 5 1/2 cm on the flat side and 2 cm. on the deepest part of the semicircle. The 1/2 circle is flexible so that when you scrape under the blades it doesn't get stuck.
It is made by Tiger Plastics Holland and has Aangevr stamped on it. I tried to find it on the internet but without luck. Perhaps someone can help - even Grace or a Forum member who has a Dutch contact. I feel that it is so valuable that it could become part of the starter kit.
20875
« on: December 05, 2009, 09:07:12 am »
I've just made another bottle of this Lemon spread from the recipe as printed . I have assumed that everyone will include the juice from the lemon(s), with the other ingredients. I probably should have stated this in the recipe. Sorry!
20876
« on: December 05, 2009, 08:13:57 am »
Judydawn, given the T.M and how easy it is to zap things I would probably zap the whole lemon before I added the tomatoes. Enough juice should come out of the tomatoes as they cook to stop them sticking. I'll have a go at the end of summer when tomatoes are cheap.
20877
« on: December 05, 2009, 07:38:43 am »
Thermomixer, have just looked at Windblown cake recipe. What a beauty ! I have been going to convert a recipe for Lemon Feather Cake but need to convert and then test. As it is similar to this cake but made with potato flour I will get on and do it. It also is very light and good for those who can't tolerate gluten . A good afternoon tea cake for the ladies.
20878
« on: December 05, 2009, 07:14:08 am »
judy dawn, tracked down a recipe for jam, made with tomatoes. I will give it to you as sent from a friend. Would be easy to convert to T.M.
2 pounds of tomatoes
2 pounds of sugar
1 medium lemon
1 Tablsp. strawberry essence
Cook tomatoes with sugar and lemon until it reaches setting point.
Add strawberry essense and cook a few mins. longer.
I think I would give the tomatoes a good boil up before I added the sugar.
20879
« on: December 05, 2009, 06:17:21 am »
Apricot Fudge and Cooked Coffee Fudge.
These recipes are both adapted from "Simply the best", by Annabelle White and Kathy Paterson. Although I have been making these for ages, the T.M has made it so much quicker. I make both recipes at the same time as DH likes the coffee ones and I like the apricot ones. I buy cheap plain biscuits but the very best butter, walnuts and apricots.
APRICOT FUDGE
200g unsalted butter
397g can sweetened condensed milk
2 packets x 250g plain sweet biscuits
2 cups of dried apricots chopped
ORANGE ICING
2 cups of icing sugar
grated rind and juice of one orange
( I keep several packets of the crushed biscuits in a sealed container ready for use)
Crush the biscuits in the T.M bowl, 1 packet at a time, press Turbo 3 or 4 times.
set aside.
Chop apricots, 5 sec on speed 7. set aside.
Chop butter and place in bowl,3.1/2 mins on temp. 100, on reverse gentle. Check to see that butter has melted. If not give it another min.
Add condensed milk, 3 1/2 mins,Temp. 80, reverse gentle.
Add 1/2 biscuits and 1/2 apricots ,2 mins. g.entle reverse.
Add remaining biscuits and apricots and mix in with spatula.
Press into a swiss roll tin lined with paper. Cover with plastic and refrigerate until cold.
Mix all icing ingredients together in T.M. Speed 1 for 1 min. Make a thin icing and spread over biscuit. Let set, remove from tin in 1/3 rds. and cut into small pieces.
In hot weather keep in fridge.
Cooker coffee fudge slice.
110g unsalted butter
1 can 397g of sweetened condensed milk
1 teasp. golden syrup
2 cups of walnuts.
1 packet of plain sweet biscuits
Coffee icing
2 cups of icing sugar
2 Tablsp. coffee essence ( I use coffee and chickory essence in a bottle)
boiling water to mix
extra walnuts to sprinkle on top
Melt the butter ( as above but shorten the time )
Add the condensed milk and golden syrup and mix as above.
Chop walnuts by hand and add with crushed biscuits to T.M bowl. 3 1/2 mins on reverse gentle.
Press into a 22cm. square tin ,lined with baking paper and bake at 155 ff for 25 mins.
Slice should be golden brown.
when cold ice, sprinkle with nuts and when set cut into small pieces.
20880
« on: December 04, 2009, 08:46:04 am »
Judydawn, I like the way you went about this. I first made this to take to a school camp all the little kids loved it.I have just made 2 biscuit slices , converted to T.M., I looked at the site and couldn't find anything similar. They are made with a crushed biscuit base. May be I'm looking in the wrong spot. I looked under cakes.
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