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Messages - Lellyj

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 Lemon Parmesan and pea risotto from cooking with Tenina

Hi all - sorry I'm a bit out of practice for Forum posting--hope posting this here is okay. Long time, no post, I'm afraid!
Anyway, I made this tonight, the cupboard was bare! I did ride my bike down to the milk bar to get some cream, but most people would have most of these items on hand even when they haven't gone shopping recently. Anyway, it was really a delicious risotto and I loved the oozy egg on top--never thought of doing that! I used chicken stock paste as I haven't made Tenina's stock powder yet. Only fed me and 2 of my menfolk.

Salads / Re: Egg crusted with Porcini.
« on: February 29, 2016, 07:18:33 am »
Thanks all for your lovely comments.  After my encouraging success with my trial run I went ahead with my plans to cook these for our dinner party.  I needed 12 eggs (10 to serve and 2 for emergency)--I'm not willing to reveal how many eggs I went through in order to end up with a perfect dozen!  BTW don't try and cram 10 eggs in your steaming basket all at once.  The eggs don't cook evenly (well...derrr!!! Silly me!) In the end I found if I cooked and chilled a batch, then I could peel that lot while the next lot were chilling.  It was interesting that even within the same egg carton, some eggs reacted differently to the steaming process. I actually found that slightly smaller eggs were easier to work with as some of the bigger eggs "flopped" and broke up when I was peeling them.  I peeled all the eggs and refrigerated them and then crumbed them and fried them just before serving.  Once you have the eggs cooked correctly, the rest is easy!  I served them atop of Duck Caesar Salad.  Now for the twist.  The dishes were served at what we like to call our "Gourmet Dinner Party".  We have a group of 5 couples who usually meet twice a year to have dinner together. One couple does cocktails and nibbles, one entrée, one main course, one dessert and the next couple--breakfast.  We have been meeting for more than 12 years!  When it is your turn to host the event, you get to pick the theme.  My crazy husband picked the theme--total darkness!!  You read that night, although drinks were served outside, and our entrée couple insisted on candlelight so that we could peel the prawns they served, main course and dessert were served in complete darkness!  My husband spent the day removing our bedroom furniture, setting up dining furniture in our bedroom (because it has really heavy curtains) and masking over the skylights etc so that our room could be made absolutely dark. He also replaced our ensuite lights with red globes and taped over peoples fitbits so they didn't emit any light!  Then he provided night vision goggles (ebay) for the servers.  The result was hilarious!!  I don't think we'll do it again, but it was definitely different as a one off!! 
I chose salad as a main course as I wanted something that was already cut up, easy to eat and with a lot of textures.  I wanted to do the egg as I was trying to think of something that would pop or squirt when people bit into it! I do think that some of the appeal was lost as you couldn't see the egg oozing when you bit or cut into it (most people chose to eat with their fingers), but the egg certainly provided a sensory element to the dish.  With regard to the recipe, I would encourage others to try it, once you have the eggs peeled, the rest is easy. Thanks so much, once again, Achookwoman  :D :D
I took a photo very hurriedly and it's a bit blurry, but I'll attach it anyway.  Also I have put in a pic of my silly husband and his night vision goggles!!

Salads / Re: Egg crusted with Porcini.
« on: February 27, 2016, 02:58:41 am »
Well my trial run was successful. Phew! Onward and upward!

Salads / Re: Egg crusted with Porcini.
« on: February 25, 2016, 12:41:12 pm »
Chookie, thanks for sharing this amazing looking recipe. I am planning on serving it at a dinner party on Saturday night. I am going to have a trial run tomorrow. I have both home grown eggs and shop bought so I want to test times. I sometimes find fresh home eggs to be very hard to peel, so thought shop bought might be better as unlikely as it would seem?? I was just wondering if you think it would be alright if I steamed and crumbed the eggs prior to serving and then fried them at the last minute? Thank you, Lesley

Starters and Snacks / Re: Chorizo and Potato Slice
« on: February 25, 2016, 12:35:03 pm »
Thanks for this recipe. I too was looking for an alternative to zucchini slice and this fitted the bill. I used normal flour and half sweet potato. I had chopped chorizo in the fridge so i just sprinkled that on and sliced the capsicum. Thanks for sharing.

Main Dishes / Re: My Favorite Quiche
« on: February 25, 2016, 12:30:12 pm »
Thanks for this recipe. I made a double quantity with capsicum, corn and spinach. The volume of the mixture was a little above the 2L line in the TM31 bowl, but I got away with it! It made a massive big lasagne dish full. It was great to have in the fridge for us to grab a quick lunch, etc, on the go.

Ha ha, Cookie, lucky me...I live about 3 minutes bike ride from my school! Or not so lucky, can mean u spend way too much time there!!

I have made these a couple of times now and we really like them. While they have lots of healthy ingredients, I know they would still have heaps of MJ, but I do find them quite filling so one or two make a satisfying after school snack (for the teacher!)

Another meal that I have revisited after not having cooked for ages! Still delicious, although I'm still not adept at managing steaming everything properly. Cut my chicken a bit bigger than stated so then had to cook a little longer and the rice became a bit overdone. Ah well, my goal for this year is to use the varoma more, so will revisit this recipe again soon!

BTW, I cooked the 400g of rice and 600g of chicken and in our house, that fed 5!

Cakes / Re: Choc fudgy wudgy cookies
« on: January 10, 2016, 08:02:16 am »
Forgot about these beautiful bickies.  Made a batch yesterday.  All gone now, delicious.

Cakes / Re: American Brownies
« on: January 07, 2016, 03:35:24 pm »
And thank you to you ladies Cookie and Judy for doing such an awesome job with the forum so that we can pop in for inspiration from time to time xx

I know I already posted about this recipe last year, but just wanted to add that this is absolutely my go-to recipe for picnic fare.  Made again today to have for dinner at our local Surf Life Saving Club.  Friend bough another salad and together with Denzelmum's brownies for dessert it was a great meal.  I did not plan ahead so cooked the quinoa and red rice separately according to packet instructions rather than soaking overnight and steaming in TMX.  Still worked fine, although not quite as convenient.  I really love this salad dressing!

Made this for our NYE party.  Received rave reviews.  Daughter has already put in an order for her this as her birthday cake.

Recipe Book Recipe Reviews / Re: Lime Mousse Pie - For foods sake
« on: January 06, 2016, 11:00:51 am »
Made this for NYE party.  Quantity enough for 25cm pie plate.  Very light and refreshing (feels "healthy in spite of all the cream!)
Loved crust.  Will try this crust with Strawberry Meringue Cake, which I loved the filling for but found my crust set hard as a rock!

Cakes / Re: American Brownies
« on: January 06, 2016, 10:56:40 am »
Thanks for this awesome recipe.  Haven't been on the forum for a while but wanted a quick yet impressive cake/dessert option and couldn't go past all the positive reviews.  Added macadamias AND chocolate chips because I'm basically greedy and also because I wanted to impress.  Delicious, thank you.

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