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Topics - KarenH

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1
This made a delicious, "tarty" lemon tart with lots of zing!  Apart from my comments on the Vanilla Bean Pastry (see that separate recipe review), this recipe was easy and worked beautifully. 

I didn't use the optional lemon oil since I didn't have any.  The flavour of the tart was very intense, and I don't know that the oil is really necessary.  I didn't have golden caster sugar, so I just used raw sugar and turned it into caster sugar in the TMX beforehand. 

I did find that the recipe made a lot more mixture than what would fit in my 23cm flan tin, (which is the size specified), so make sure you use a fairly deep tart tin, or a slightly larger one.  I just put the extra mixture into a ramekin (without pastry base) and baked it at the same time as the tart, and it was lovely.
Linked CC

2
This is the same recipe as already put in the "Whats for Dessert" e-book.  Except that the instruction in the "Whats for Dessert" book are better IMO.  In that version of the recipe the sugar, butter, vanilla and flour are turned into breadcrumb-texture before adding the ice cold water bit by bit, mixing on interval speed, until the desired texture is achieved.  In "Nifty but Thrifty" the volume of water to use is specified as 20g, and the cold water is added all in with the butter and flour, and all mixed in together on speed 6 rather than interval speed.  I found that the mixture was too wet and that the texture wasn't as smooth as when I used the method in "Whats for Dessert".  I think that by premixing the butter and flour to breadcrumbs gives a better texture to the dough, and by adding the water in bit by bit and stopping as soon as it forms a ball gives more control over the dough, when the butter-flour mixture may vary depending on brands used and the temperature of the day. 
Linked CC

3
Overall these sienna cakes (panfortes) turned out well, although if I made them again I would make some changes.

Firstly, I found the amount of spice overwhelming.  It was a very lovely mixture of spices, but just way too strong for my liking.  I would reduce the amount of the spices, but keep them in the same proportions.  Also, I would use pre-ground spices instead of grinding the whole spices as Tenina suggests.  I ground the spices for twice as long as the recipe says, and I still found the cakes a little gritty in texture.

I couldn't be bothered making the "Sugar and Spice" mixture before I made these cakes, so I just used 50g brown sugar.  Given the amount of spice in the recipe already, I am glad I didn't bother!

The mixture is very thick and gluggy, and I found it really difficult to "bury" the larger nuts in the cake mixture so that they didn't burn in the oven when cooking.  Next time I would coarsely chop the larger nuts by hand with a knife, just to break them up a bit and make them easier to mix in.  I wouldn't use the TMX to chop the nuts though, they would be too fine.  I hand-chopped the larger dried and glace fruits too.

I found it impossible to find the individual paper cake cases that were referred to in the recipe, and because I wanted to make individual cakes for gifts, I ended up using a pan that KatieJ recommended to me for making individual sized quiches.  It is a fairly large tray that makes 6 individual quiches, each is roughly 10cm diameter.  This was perfect for this recipe, and the recipe make 5 good-sized panfortes in this tin.

But the cakes are delicious and moist, and would make really lovely gifts, so I will definitely make again with the above changes.

4
I made the crumble topping from this recipe today, but used a different fruit base (quince, apple and raspberry).   I chopped my almonds roughly in the TMX on turbo a couple of times before making the rest of the crumble.  It was a lot more butter than I normally use for my usual crumble recipe, and the mixture was quite "wet" and stuck together a bit, but I put it into the fridge for 30 mins and the butter hardened up a bit and I used my fingers to "crumble" the topping over the fruit.  The quantity made heaps of topping, and I only used 1/2 the mixture to top a medium crumble in a 2L pyrex casserole dish.  I have frozen the rest for an easy dessert another day.  It certainly was a delicious crumble, with a  really nice crunchy texture - more "chunky" than some crumble toppings which can be quite fine and floury.  I really enjoyed it and will use it again.  Just because I like spices in my crumbles, I would probably add cinnamon and a hint of ginger as well.

Linked JD

5
Made this dessert for my gluten-free brother in law who was visiting.  Although it needs to be made a day ahead to let it cool in the oven and then refrigerate, it is really easy and absolutely gorgeous!  The GF base made with nuts and seeds and dried figs is delicious, and combined perfectly with the flavour of the blueberries and the lemon.

I found the cheesecake mix a little bit runny before it was baked, and so it was difficult to spread the lemon curd over the top of the mixture, so I just dolloped the lemon curd onto it and swirled it through, a bit like a marble cake, and then baked it.

The flavour and texture were delicious - this is an absolute winner of a cake - even for those that are not GF.

Score 6/5.  

Linked JD

6
Recipe Review:  Tropical Endive Green Smoothie p74 Mini Series 2

I have been doing Alyce's 7 day smoothie challenge, with a different green smoothie every day.  This one is my favourite so far.  It is fresh tasting with a beautiful creamy texture.  To make it easier in the morning, I chopped the pineapple and mango up the night before, and washed the endive leaves.  If I was to do everything in the morning, it would take too long for me to get done and cleaned up before work.  A delicious smoothie that even the kids have asked me to make again!

Linked JD

7
Special Diets / Paleo and Gluten Free "Inside Out" Loaf
« on: January 17, 2015, 08:37:50 am »
Paleo and Gluten Free "Inside Out"  Loaf

Recipe By:  I was given this recipe by my cousin, but I think she got it from the book "I Quit Sugar"

It is called "inside out" because the toppings you would normally put on top of the bread are baked into the bread.
You can toast it under the grill and have it with soup.
You can also use it as "bread" as a base for an open sandwich.

Ingredients:

150g  raw almonds (or almond meal)
100g arrowroot
1/2 teaspoon sea salt
1/2 teaspoon bicarb soda
5 eggs
1 1/2 teaspoons apple cider vinegar
1 tablespoon flat leaf parsley, finely chopped
1/3 cup pitted olives, halved
1 small-medium zucchini
50g ham
65g parmesan
2 tablespoons pepitas

Directions:

1. Preheat oven to 160 degrees (fan forced) and line a loaf tin with baking paper.

2. Grind the almonds into almond meal and set aside.

3. Grate the parmesan finely and set aside.

4. Wash the zucchini and chop into large chunks.  Add into the TMX bowl and coarsely grate 3-4 seconds speed 4.

5. Add in the ham and olives and parsley and chop for another couple of seconds speed 4.  Don't chop it too fine though.

6.  Add in the 5 eggs, the apple cider vinegar and the grated parmesan and mix well 5 seconds, reverse speed 3-4, or until well mixed

7.  Add the almond meal, arrowroot, salt and bicarb soda and mix reverse speed 4 for 5-10 seconds until well combined.

8.  Pour into the tin and sprinkle with the pepitas.

9. Bake 30-35 mins or until the top starts to turn golden and a skewer comes out clean.

10. Remove and cool on a wire rack.  Allow at least 5 mins before slicing.

11. Freeze leftover slices between sheets of baking paper to stop sticking.

Notes:

French Toast:  Dip both sides in a mixture of beaten egg and a dash of milk.  Heat a little olive oil or coconut oil in a frying pan over medium-high heat and cook the egged toast for about 2 mins on each side or until nicely browned.  Serve with guacamole.

Variations:  for vegetarian, just leave out the ham. Could also add in sundried tomatoes or roasted capsicum.


8
Spice Mixes / Pulled Pork Marinade
« on: January 20, 2014, 08:11:14 am »
This recipe is a combination of a few I found on the web, but based mostly on the one from "Not Quite Nigella" - recommended by Wonder and Katiej  ;D.
After making the marinade / sauce, you can cook the pork in a slow cooker, the oven or pressure cooker.
After cooking the meat, the sauce can be reduced down if needed to pour over the shredded meat.

Ingredients:
1 onion
2 cloves garlic
200 grams tomato sauce (ketchup-type sauce)
180 grams water
60 grams apple cider vinegar , can use white vinegar or lemon juice
1 tablespoon brown sugar
2 tablespoon worcestershire sauce
1 teaspoon salt
1 teaspoon paprika - can replace some or all of this with smoked paprika
1 teaspoon dried mustard powder
1 teaspoon chili powder, or to taste
teaspoon freshly ground pepper
teaspoon ground cumin
Pinch smoked paprika, or more to taste.

Method:
1. Mince onion and garlic in TMX speed 5 for 5 seconds.
2. Add all other sauce ingredients and cook 20 mins, 100 degrees, speed 2
3. Pour sauce over pork. This can be cooked in the oven on low heat for 4 hours or until it is falling apart, or in a slow cooker on low 8-10 hrs or until falling apart.  Can also cook in a pressure cooker.
4. Remove the pork and let it stand. Strain the juices into a jug and let the fat come to the top. Remove the fat, and save some of the pan juices to add back onto the pork.  Reduce the sauce if necessary
5. Shred the meat, and serve with sauce, coleslaw and soft rolls.

9
Chit Chat / Recipes to use up old jam
« on: January 04, 2014, 08:59:56 am »
I have been spring cleaning our pantry, and found several jars of homemade jam from 2 or 3 years ago.  They aren't mouldy, but have big, hard sugar crystals on the top of them.   Does anyone have any good recipes (TMX or not) for using up jam?  Things like jam drop biscuits or things like that?   Any slices or puddings?  I don't want to waste it, but we have heaps of jars of newer jam to use as well.

10
Didn't have any Ten Times Sugar ready, so used normal icing sugar.  Also used frozen and thawed egg whites, which worked fine.  Certainly a quick recipe.  Makes quite a sloppy mixture which I found messy getting onto the trays, but that is probably just my technique.

Yummy biscuits, but IMO for a fudgy chocolate biscuit I still prefer the chocolate fudge wudgy biscuit recipe from Riv Mum on here.

3/5

Linked JD


11
I did 1.5 times the recipe, and I wouldn't recommend doing that.  The volume fits in the TMX OK, but the machine has trouble mixing it all together at the turning to crumbs stage.

The batter is quite sloppy and I found it difficult to work with getting it into the muffin tins, in that the blueberries and choc chips kept sinking to the bottom, and I had to constantly stir the mixture to get even distribution of the "bits".

Having said that, the muffins are moist, soft, light and fluffy and absolutely delicious!

Taste:  5/5   Ease of making:  3-4/5

Linked JD




12
What can I say but too easy and too delicious!

We didn't have any hazelnuts, so I substituted macadamia nuts. The recipe calls for caramel, and recommends using the sticky toffee sauce from the UK Fast and Easy Cooking.  Since I don't have that cookbook, I just used some caramel from a tin of caramel top'n'fill.  Wouldn't be my first choice, but I didn't have any homemade caramel on hand.  (If someone from the UK can PM me the recipe for the sticky toffee sauce, it would be great!!)

Despite sounding incredibly rich, the finished slice is not too sickly at all, and it is all too hard to stop just at one piece.  

5/5  Highly recommended.  


Linked JD

13
Main Dishes / Baked Chicken Curry
« on: December 21, 2013, 09:59:42 pm »

Baked Chicken Curry

This recipe is adapted from the River Cottage Everyday book.  It is not cooked completely in the TMX, so might be better in the non-TMX recipe section, but it does use the TMX to prepare the dish.  Moderators, please move to non-TMX section if you think it belongs there.

It is a delicious, creamy and tasty curry, mild in flavour.   The chicken was beautiful and moist inside and the crispy browned skin was yummy!

Ingredients:
2 teaspoons cumin seeds
2 teaspoons corinader seeds
1 teaspoon fennel seeds
2 teaspoons ground turmeric
2 teaspoons ground fenugreek
1 large onion, peeled and quartered
3 large garlic cloves
1 large green chilli - deseeded if you want it very mild.
1 thumb-sized piece of fresh ginger, peeled and sliced into coins
3-4 tablespoons oil
1.5 - 2kg of chicken pieces with the skin on (I used a mixture of breasts and thighs.  Could use marylands or drumsticks too)
Sea salt and fresh ground black pepper
440g can tomatoes
440ml can coconut milk or cream

Directions:

Toast the cumin, coriander and fennel seeds either in the TMX on 100 degrees, or in a small frypan until fragrant.

Grind the spices to a fine powder on speed 9.   Remove from bowl and add powdered fenugreek and turmeric. Don't clean bowl.

Put the onion, garlic, ginger and chilli into the TMX and blend to a coarse paste on speed 8.  You will need to scrape down the sides and repeat the blending a couple of times.  Remove from bowl and set aside.  Don't wash the bowl.

Put the tomatoes and coconut milk in the TMX and blend 10 seconds speed 6.  Leave in TMX bowl.

Preheat oven to 150 degrees fan forced.

In a large frypan, heat the oil and brown the chicken.  Place the chicken in a large baking dish, skin side up.

Reduce the heat to medium and fry the dry spice mix in the leftover oil/chicken fat for 1 minute.  Add the onion/garlic paste and fry, stirring often for 5 minutes.

Add the spice mixture to the TMX bowl with the coconut and tomato mixture in it and heat at 100 degrees, speed 2 for 5-8 minutes or until just simmering.

Pour the tomato/coconut mixture over the chicken, coating the chicken well, but scraping the mixture off the top of the skin to allow it to brown.

Bake in the oven 1 1/2 hours, turning the chicken every 30 mins.  In the last 30 mins the skin on top should brown up and crisp up.

Serve with Bron's garlic rice.

Notes:
I used 2kg of chicken pieces and there was plenty of sauce for that amount of chicken.

The sauce would be lovely thickened with ground almond meal or ground cashews.  You could grind the nuts first before or after the spices, but before the ginger and garlic, and add the ground nuts back into the sauce with the cooked spices.

14
Recipe Requests / Donut-maker batter recipe
« on: December 19, 2013, 07:03:15 am »
Hi everyone,
DS (4 year old) has just been given an electric donut maker for Christmas.  Has anyone used one of these before?  Can you recommend a good recipe for the batter / mixture?
Thanks!

15
Chit Chat / Chocolate making classes in Adelaide
« on: November 20, 2013, 03:30:15 am »
Last night I went to a 2 hour basic chocolate truffle making class at the Adelaide Chocolate School.  My friend was given a gift voucher for 2 for the class, and was kind enough to invite me along with her.

We had an absolute ball!  The class was well organised and well run, and heaps of fun.  Being the basic course, we used supermarket-quality cooking chocolate that didnt need tempering, but learnt how to make different truffle fillings and ways to coat and decorate them.   We each took home about 30 truffles.

The school runs lots of different classes, including more advanced classes for those who want to learn to use high quality chocolate that needs tempering, as well as cake decorating and cake pop classes.  They also do kids parties  :o :o  Imagine 10 or so 7 year olds with unlimited chocolate!

Anyway - the class was great, and I would recommend it to anyone living in or visiiting Adelaide.
http://www.adelaidechocolateschool.com.au/index.html


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