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Topics - kezza

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Chit Chat / Tenina travel - Bali 2015
« on: July 03, 2015, 04:07:07 pm »
Have just experienced a wonderful first day of our tour. Masterclass at Mozaic Ubud which was amazing, informative and delicious! Followed by dining in tents by Diana von Cranach. So much food Im nearly bursting.
And little surprises from Tenina thrown in. Cant wait for whats to come.  Photos were taken at Mozaic.

Desserts / WW French Raspberry Tart
« on: March 04, 2015, 07:27:11 am »
In March copy of Womens Weekly this tart is on page 195.  I made it last Friday for a dinner party and everyone loved it.  I made the pasty and crème patissiere in tmx using ingredients listed in recipe.
For pastry place flour, icing sugar and butter in bowl - 10 secs speed 6. Add egg yolk and water (I only needed 1/2 tblsp of water) and interval speed for 10-20 secs (keep checking).
Crème Patissiere - Caster sugar - 20 secs, spd 9, then add all other ingredients except the butter. Cook 90 degrees, speed 4, 7 minutes (check consistency and if needs to be a little thicker cook further, as needed).  Then add the butter - I used the butterfly for this and whisk 10 secs spd 3.
Glaze - as per recipe.
I forgot to take a photo, but I have just made another batch of pastry and crème patissiere and I am going to try making it in smaller tart cases.  My tart did look like the photo in the magazine!

Chit Chat / Good Apps to download
« on: January 10, 2015, 08:57:58 am »
I received a new Samsung tablet for my birthday and was wondering if anyone can recommend good apps to download.

Cakes / Raspberry Cheesecake Brownies
« on: June 19, 2014, 07:19:38 am »
The original recipe is from and my DD helped me convert it to TMX.

200g good quality dark chocolate
200g unsalted butter, softened
400g caster sugar (I used raw sugar)
5 eggs
110g plain flour, sifted
400g cream cheese
1 teaspoon vanilla extract or vanilla bean paste
120g fresh raspberries (I used frozen)
1. Preheat oven to 170c.  Grease and line a 20 x 30cm lamington pan.
2. Place the chocolate in a bowl over a pan of simmering water until melted.  Set aside to cool slightly. (I am always nervous about melting chocolate in TMX, so if anybody does this successfully, please add method).
3.  Cream butter and 250g of the sugar 35-45 secs speed 5.
4. Add 3 of the eggs, one at a time, 15 secs between each egg - speed 5.
5. Add melted chocolate 15 secs - speed 4.
6. Add flour 30 secs - interval speed.
7. Spread 3/4 of mixture into lined pan.
8. Clean bowl or if you have 2nd bowl beat cream cheese, remaining sugar, eggs and vanilla until smooth 20 secs - speed 4/5.
9. Spread over chocolate base.
10. Dollop remaining chocolate mixture over the cream cheese layer and use a fork to swirl the chocolate.  Poke the raspberries into the top and bake in oven 40-45 minutes.
11. Set aside to cool, then cut into squares and serve. 

If you only have one packet eg. 250g cream cheese it will still work, just use 2 eggs, 80g caster sugar and cook for 30mins.  The brownie will just not be as high.

Main Dishes / GF Zucchini Slice
« on: June 02, 2014, 09:57:42 am »

[GF Zucchini Slice

A friend posted this on Facebook and I just made it in TMX and it was so quick.  Great for a light lunch or to take for lunch at work.

6 eggs
1 large zucchini
1 carrot
1/2 onion
1/2 cup grated cheese
300g thin bacon
Pinch of nutmeg and baking powder
Salt and pepper

Place zucchini, carrot, onion, bacon and cheese (I did forget the cheese, so did this separately) in tmx and turbo until consistency you want.  Should only need 2 to 3 pulses.
Empty veges into a strainer and press to get as much liquid out as possible from zucchini.
Place eggs in TMX ( no need to rinse) and beat speed 5 for 5 to 8 secs.  Add nutmeg, baking powder and salt and pepper and just wizz again for another second.
Mix strained veges and eggs together and pour into baking paper lined tray.
Bake 180 degrees for 25-30 minutes.
Changes made by other forum members.
JudyI only used 70 g bacon so added a Umami cube to compensate for the loss of flavour more bacon would give.  I also grated everything with 2 pulses, removed the few remaining chunky bits and cut them further by hand.  I left the remaining mixture in the bowl and used my fingers to squeeze out the very little liquid thus skipping the strainer step, added the remaining ingredients and mixed for 10 sec/speed 4/reverse.
Quick and easy, a nice light meal with salad. 

Chit Chat / Finger food for 60 people
« on: April 18, 2014, 01:29:48 am »
My sons are turning 30 (where did that time go!) and they would like a party at our place for 60 friends.  I am undecided about whether to cater myself or have it catered for me.  I thought if I got my act together now I could prepare and freeze a fair bit now I have a food saver. Anyone out there done this before? Any ideas and hints would b gratefully appreciated from food ideas to logistics.  I really want to do bite size food, rather than a banquet style.

Salads / Tomato Vinaigrette dressing for Quinoa Tabouleh
« on: February 23, 2014, 10:23:02 am »
I tried this dressing the other night for a Quinoa Tabouleh which was quite lovely.  My tabouleh consisted of 2 cups quinoa (400g) parsley, grape tomatoes, 1/2 red onion and snow pea sprouts topping the salad.  I found this in my file of recipes that I pull out of magazines, so I think it is a Women's Weekly recipe.
Cook quinoa in TMX as per Tenina's or Alyce's directions.  I actually soaked mine one night, cooked in TMX the next night and put salad together following night. 
Place all the following ingredients in bowl and blend.
1 large (220g) tomato, chopped
1 tablespoon olive oil
2 tspns sea salt flakes
1/2 teaspoon coarse ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon apple juice concentrate
Just before serving, pour over tomato vinaigrette
and stir until combined.  Top with snow pea srouts.

I would reduce the salt amount first and add more if needed.  At first taste, I thought it was a little salty, but everyone's taste buds are different!  I also could not get the apple juice concentrate, so I put a little sugar in instead, as that is probably the sweetening ingredient.

Made this yesterday.  Quick and easy and everyone liked it.  I made the Honey Mustard dressing the day before so one less step to do on the day.  Wouldn't change anything and will make again and again.

Linked JD

Recipe Book Recipe Reviews / Review Tandoori Chicken Salad KIS pge 79
« on: December 22, 2013, 03:23:18 am »
Having KIS Tandoori Chicken Salad tonight. Here's a photo of the chicken in the marinade.  Smells great. Will let you know how it goes.
Linked JD

Recipe Book Recipe Reviews / Rosemary marinated leg of Lamb QFEO pge 37
« on: August 19, 2013, 11:53:34 am »
Really like the recipes in Alyce's latest book.  Used her marinade for my Leg of Lamb yesterday and it was really lovely.
Made the Creamy Chicken Linguine tonight and the only thing I changed was I used Light and Creamy Evaporated milk instead of the cream.  Very tasty and easy.  Thanks again Alyce :)  I will buy the book when it comes out even though I have it on my ipad - still love to feel that book in my hand!

Chit Chat / Help to locate msg free sausages in Perth, WA
« on: August 01, 2013, 12:34:02 pm »
A friend asked me today if I knew a butcher that did msg free sausages.  I don't, but thought this wonderful forum could provide an answer for her.  Anyone out there buying msg free sausages? 

Main Dishes / AWW Rich Glazed Meatloaf
« on: January 14, 2013, 08:51:38 am »
AWW Rich Glazed Meatloaf
Serves 6

500g minced beef
250g sausage mince
1 egg, lightly beaten
1 small (80g) onion, chopped
1 stick celery, chopped
1 small (70g) carrot, chopped
1 tblspn chopped fresh parsley
1 tblspn tomato sauce
2 tspns worcestershire sauce
2 tspns Dijon mustard (I used my 'Thermofest Mustard')
1 cup (70g) stale breadcrumbs

1/2 cup (125ml) water
1/2 cup (125ml) tomato sauce
1/4 cup (60ml) worcestershire sauce
2 tblspns malt vinegar
1/4 cup (50g) firmly packed brown sugar
1 tspn instant coffee powder
30g butter
2 tblspns lemon juice

Place mince meat and sausage mince in bowl.  Blitz bread in tmx to breadcrumbs and add to bowl.
Place onion, celery, carrot and parsley in bowl and chop Speed 5 for a few seconds.  Add to bowl.
Add remaining ingredients and mix.  I placed in fridge for about 10 minutes while I made the glaze.

Rinse out tmx and put all ingredients for glaze in.
I cooked for 10mins Varoma temp speed 1.  This does not thicken, but does when cooking in oven.

Take mince mixture out of fridge and place on Silmat and shape into rectangular loaf measuring 25cm x 35cm.
Roll up from short end into a roll as in a Swiss roll.
Place in baking dish, with seam-side down. I used my bread scraper to pick it up and place in dish.

Bake uncovered 30 minutes in moderate oven.  Discard excess fat and then pour over glaze and bake for another 30 minutes.
Baste occasionally with glaze.

If you had two bowls you could do the chopping first and then add the meat and mix using reverse button to combine.
Put in fridge then make glaze in other bowl.
You could also add any other veges to the meatloaf - I added in the first one sun dried tomatoes and in the one I have made today I added charred capsicum.

This has been converted from the recipe on page 34 of Australian Womens Weekly All Time Favourites cookbook.

members comments

DizzyGirl - This is our favourite meatloaf recipe. The only way I make meatloaf.

JD - Kerry, this is the first time I have ever made a meat loaf and I have to say we really enjoyed your recipe.  Thanks so much for posting it.

Katiej - it was lovely. My DH loves meatloaf and he said this was the best meatloaf I'd ever made. Thanks Kezza for a great recipe.
I used pork mince in place of the sausage mince, added a couple of red chillies to the meatloaf mix and left the coffee out of the glaze (only because I hate coffee).  I really enjoyed it also and I'm not normally a fan of meatloaf.  Plenty leftover in the freezer for another meal.

maddy - I turned this meatloaf into meatballs and it was a trip down memory lane. I cooked for the same period of time listed.

Kimmyh - it is lovely. Only a little bit is left. I did use a slightly different method as I don't like getting my hands dirty if I don't have to. I put frozen bread chunks and parsley in tmx and blitz 10 secs, speed 6, and set aside. No need to clean bowl. Add onion, garlic, celery and carrot chop 5 secs, speed 5. I then added all ingredients into tmx and mixed 15 secs, speed 5. Then followed rest of recipe.  Lots of glaze so kept some back and brushed on meatloaf slices and served. Thank you for a great recipe. Will make again.

INAID -  It's delicious! If I don't have sausage mince I just use more mince or add breadcrumbs. I don't normally like sausage mince.

Chit Chat / Supermarket angst
« on: December 16, 2012, 09:47:13 am »
Has anyone noticed lately that Coles seems to be reducing prices on its own brand name stuff?  Clever ploy, as there own no name stuff is not as expensive to produce, so can afford to 'lower' prices.

Jams and Chutneys / Loquat Jam
« on: September 30, 2012, 04:58:45 am »
Had a go at making this jam and it seems to have worked!

I had two cups of loquats once I had taken the stones out and blitzed.  I added some water to just cover the loquats, as per a recipe JD gave me on a link, and cooked that for 5 mins 100degrees speed 1.

Then I added the juice and rind of 1 lemon and then 3/4 cup sugar for every cup of loquat - so in this case 1 1/2 cups of raw sugar.  I also decided to add a 1/2 tspn of Heilala Vanilla paste.

I then cooked it 100 degrees for 30mins speed 1.  It was still not thick enough, so I did it for another 30mins speed 2 and it thickened a lot quicker on the speed 2.  All in all I think I cooked for about 65 mins, but will use speed 2 from the beginning next time.  It is really tasty - quite sweet, so could adjust that if you are looking for less sweetness and more tart.

Condiments and Sauces / 'Thermofest' Mustard
« on: August 30, 2012, 12:21:37 pm »
Here's the Mustard recipe I made for our gifts.  I am not sure of the original source for the recipe - only know a friend of mine from Sydney gave it to me about 10 years ago.

120g Yellow Mustard seeds
2 tspns green peppercorns
2/3 cup red wine vinegar or brown malt vinegar (I used the brown malt vinegar)
1 cup olive oil
1/2 cup dry vermouth or white wine (I used white wine)
2 tspns salt
1 tspn sugar (I used raw sugar)
1 tspn curry powder
1/2 cup mayonnaise

Place all ingredients except mayonnaise in a bowl and mix well.
Cover with plastic wrap and leave to stand overnight.
Place mustard mixture into tmx and blend approx 3-5 minutes speed 5 or until mixture thickens.
Add mayonnaise and blend further 2 minutes speed 5.
Spoon into sterilised jars and seal - leave for 1 week to mature.

I was wondering whether or not to put butterfly in for final 2 minutes after putting mayonnaise in.  Might try that next time.

Mustard has quite a bite, so if you wanted it to be milder, just cut down on the peppercorns or use a very mild curry powder.

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