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Topics - droverjess

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31
Chit Chat / New kitchen advice sought..
« on: June 16, 2013, 06:35:19 am »
Dear All
We will be moving again soon to our very own permanent home with an ancient Aga. Yippee.
We will keep this but also revamp the kitchen which will be doing lots of meals breakfast and some dinners for the bed and breakfast.

Shall I have a range cooker with gas top, and electric ovens or wall ovens with mix of two, one with steam.?
Ergonomically the wall ones are more appealing for creaking knees!
What experience is there on here with steam enabled domestic ovens?

Thoughts and comments please.
Thanks
DJ xx

32
Recipe Requests / V8 type juice recipe please
« on: June 12, 2013, 10:05:19 pm »
Hi can anyone help with a V8 type recipe for juice?
Thanks
Or any juices/smoothies that are palatable and healthy.
Thanks

33
Cakes / Link to Brumingtons apple and oat cookies
« on: April 30, 2013, 10:18:12 pm »
These look great

http://www.forumthermomix.com/index.php?topic=13071.0

Thanks Brumington, on my list to try.

34
Bread / Small fruit and nut loaf.
« on: April 23, 2013, 05:55:28 pm »
Small loaf as am home alone, but this can be doubled easily with no strain on  *:
This is a light and delicately flavoured loaf. For a heavy duty fruit loaf make JulieO's excellent one.

Ingredients
180 g water, or make a softer dough by substituting some with 2 dessert spoons sour cream and weighing the water and cream to 180g
50 g wholemeal flour
200 g strong bread flour
5g dried yeast, or 10g fresh yeast or 3.5 g fast acting yeast.
1 tsp salt

35 g roughly chopped nuts, I used Brazil nuts
35 g fruit, I used jumbo raisins. I pre soaked the raisins for a little with boiling water, then measured this water as part of the total water content.

Method
Mix water, sour cream and yeast at  *: sp 2, 2 minutes at 37'.
Add flour  *: :: 2 minutes.
Rest 10 minutes in jug.
Add salt  *: :: one minute.
Tip out on to oiled work top and gently work in fruit and nuts by hand. ( can use  *: but it will mash the fruit)
Rise in oiled bowl for an hour or until doubled.
Tip on to oiled work top. Gently shape into round. Cover with bowl and wait 5 minutes.
Shape and put into greased bread tin, or shape into free form loaf. Cover with bowl and allow to prove until doubled in size.
Slash top.

Optional - Glaze with egg wash or milk, or dust with flour.

pre- Heat oven to 230
Put on pre heated shelf or pizza stone and turn the oven down to 190 to prevent burning the fruit.
Cook 25 to 30 mins until internal temp of 200'F is reached.

This recipe can be done without the rests but for an even lighter loaf the rests do help.

Variations:
Use walnuts and olives, add 1 T EVOO at same time as salt. (instead of sour cream)

Cranberries and pistachios.

Almonds and dried blueberries.

Hazelnuts and choc chips.

Add 1 tsp sugar at same time as salt for a hint of sweetness.
Add more fruit and nuts up to 50g of each. Too much will prevent loaf rising.
Add 1 tsp molasses or black treacle in place of optional sugar to add colour.


This loaf is unglazed and very delicious  :D

35
Chit Chat / The blankie is done!!!
« on: April 07, 2013, 08:13:29 am »
Finally finished this week. My first blankie and I really enjoyed it, but it took longer to join and edge than knit!
I taught myself crochet via my iPad and the Internet, very interesting.

Here are some pics.
6 colours plus white to join. One ball of each and 2.5 balls white. Baby wool so machine washable and tumble dryer safe. It has a lovely feel to it when draped over anyone.

I wanted some thing to keep me busy and didn't want to follow a pattern. So I did 12 different stitches plus 4 stripes corners.
72 squares plus 4 stripes plus one repeat to make 77. 7 wide, 11 long. Started in February, finished end of march.







36
Soups / Broccoli and cheese soup ( no flour)
« on: March 27, 2013, 09:53:09 pm »
Name of Recipe: broccoli and cheese soup
Number of People: 4 hungry or 5 to 6 as a starter
Ingredients:

BROCCOLI AND CHEESE SOUP

2 onions, 30 - 50 g butter ( could use oil) , 450gms broccoli, 560mls stock, 85  gms grated cheddar cheese,
140 ml single cream

Very quick to make and delicious.


Preparation:
Put butter in  *: and melt.
Peel and quarter onions  drop on running blades speed 4 to chop.
cook in  *: 5 mins speed 2 100'.  until softened.
Trim, wash and chop broccoli (I peel the stalks and stick them in, weighing the veg after prep) and add to  *: turning in buttery juices for a minute or two. Add stock for 20 mins speed 3 to 4 100'. Check cooked.  Season to taste and stir in cheese (and cream if using) at 90'  until well amalgamated.


Tips/Hints: Lots of variations:
swirl of cream to add wow factor on serving.
Add more liquid if needed or preferred.
Can use more stock and no cream, or milk instead of cream.
I tend to use a mix of creams and milk depending on fridge contents.
Butter adds better flavour but can use less or oil.
I use chicken stock or veggie if no chicken available.
Today I used 1 large onion, 1 small leek and 1 stick of celery.

I take my own serving out and add slightly less cheese to rest.
Everyone likes this soup even non broccoli eaters, just think of a different name.

I hope you like my conversion and enjoy the soup. We had it for lunch today.

37
Bread / My French bread adventure
« on: March 24, 2013, 05:01:24 pm »
Today I made French bread here is what I did.
LONG post and sorry for BIG pics.

I did a lot of reading and then combined two recipes, used fresh yeast and French grade flour (55) and put in a bit of my own  method.

I used Tenina's French bread quantities for ingredients and substituted the dried yeast for 20g fresh.
http://www.forumthermomix.com/index.php?topic=5233.0

For shaping I used Frozzies recipe
http://www.forumthermomix.com/index.php?topic=4164.0

My method uses autolyse and is a bit like Tenina's with a pause, however I add the salt after a rest.

Method
Put water and fresh yeast into  *: 2 mins 37 speed 2
Add flour  :: 3 mins
Wait 15 mins
Add salt  :: 3 mins

Put in oiled bowl and rise until more than double.



Tip onto work surface and gently fold in on itself several times to remove all the air, cover and leave to relax for 15 mins



Fold over twice more Then follow Frozzies method, folding four times. Picture of third fold.



Then cut into 4 and follow Frozzies instructions




This is what I made proofing 3 baguettes and a twist with poppy seeds ( note to self poppy seeds go everywhere!)



After a good hour I brushed and slashed the tops before full proof as chookie suggests to prevent collapse



Then 20 mins more proofing and re brushing of water and in the oven



Cooking time as per Frozzie's recipe

And here they are







Haven't eaten yet but will report after tea.
2 wrapped in foil and frozen as per chookies instructions.

Cost of 4 loaves less than 30 pence each. Cost Tesco 56 p each. We usually buy these in the village and they cost more than that but can't be sure how much, but a good saving.

Think about 42 Aus cents.

Enjoy and thanks to Tenina, Frozzie and chookie

Edited to add this. Just had for tea, very good.











38
Bread / Lava rock video
« on: March 24, 2013, 11:16:28 am »
Hi has anyone tried this method to make steam?

http://youtu.be/PERdGJCTY1A

Looks interesting.

39
Chit Chat / Pedon ten minute grains
« on: March 23, 2013, 08:35:31 am »
Hi has anyone used pedon ten minute grain? Bought yesterday.

Photos attached and instructions/ ingredients.
 I wonder if then can be added to bread and if so should I just soak or cook?

Thanks very much.








40
Non Thermomix Recipes / Easter rocky road no bake.
« on: March 22, 2013, 07:10:56 pm »
Saw this in a free magazine.
For those with a very sweet tooth! Very quick and easy.

Line a 18 x 18 cm tin.

Melt 2 x 200 white chocolate until smooth
Add 100g broken digestive biscuits
150g mini marshmallows
100 g bag mini eggs ( keep some for decoration)

Pour into prepared tin, smooth top with palette knife. Scatter over reserved mini eggs and press in for decoration.
Chill 2 to 3 hours minimum.

Cut into 25 small squares and enjoy.

41
Questions? Technical Issues? The Survival Guide / Large whole grain Couscous.
« on: March 22, 2013, 06:00:08 pm »
Saw some Large whole grain couscous today has anyone tried it?

Plus please can you tell me to cook wholemeal basmati rice in  *: please, thanks

Thanks very much
Xx

42
Chit Chat / Bread programme on BBC I player - lots of good ideas
« on: March 21, 2013, 11:44:06 pm »
Just watched Paul Hollywoods bread programme no 1  with lots of  good ideas for keen bakers including a a beery crust for a loaf.
You can find it on BBC iplayer and the recipes can be found here http://www.bbc.co.uk/food/programmes/b01rhdgt

It will be on BBC iplayer for a month.  

Enjoy!

43
Bread / Sicilian lemon bread
« on: March 20, 2013, 10:57:29 pm »
Another recipe featured in the paper at the weekend, haven't tried it yet. A good Easter recipe.

http://www.womanandhome.com/recipes/533835/sicilian-lemon-and-orange-sweetbread-recipe


44
Bread / Malt loaf with yeast
« on: March 18, 2013, 10:17:59 pm »
This was in the weekend papers.

It is a Paul Hollywood recipe from his new programme.. http://www.bbc.co.uk/food/recipes/malt_loaf_95881

Easy to convert, going to try this week.

More info
http://blog.bakerybits.co.uk/?p=947&utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+BakerybitsBlog+(The+BakeryBits+Blog)

Enjoy.

45
Chit Chat / Sussex swimmers. New idea
« on: March 10, 2013, 09:32:54 am »
New idea, from a very old tradition.

I have been watching some day time TV this week while knitting and came across something new. The programme is called Ade in Britain and there are some recipes on the itv.com Facebook page, however I don't have Facebook.

We all like dumplings in soups and stews but Sussex swimmers, or Norfolk floaters are made with bread dough, not suet or butter.

The risen bread dough is rolled about egg sized, proofed 15 mins and then put in the pan and cooked 20 mins in the soup, or can be cooked in boiling water or stock separately for 15 mins.

I really want to try and will report eventually, just have to have the right soup for DH!  

I hope you like this idea too.

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