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Topics - CreamPuff63
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31
« on: January 14, 2015, 01:32:33 pm »
I managed to track down some umeboshi paste at a Japanese supermarket in Subiaco, and no doubt could have bought the miso paste, shiitake mushies, and wakame leaf there also had I not already tracked it down in a couple of Asian shops prior. I wasn't sure how I was going to like this as the dried seaweed (wakame leaf) and shiitake mushies expand considerably in the water. Both DD and I really enjoyed it though. We thought this would be fabulous for those on the 5:2 diet on the starvation days as there is only about 60 calories a serve. Also added a little bit of leftover cooked chicken. Will definitely make again. Linked CC
32
« on: January 14, 2015, 01:26:14 pm »
Found some bee pollen at the health shop and I'm really loving this smoothie. Its refreshing and light. Linked CC
33
« on: January 14, 2015, 01:23:52 pm »
I haven't bought any cherries this season and thought I may have missed the cherry boat, but I found some eventually and put my cherry pipper to work. Enjoy this smoothie as its not too sweet and a good consistency with the chia seeds, and have made it a couple of times so far. Linked CC
34
« on: December 29, 2014, 12:51:00 pm »
Lovely dish for a hot summer night. DD's BF loved it and said it was up there in the Top 5 I caramelised the red onion in the AF, and lamb chops BBQ'd so no hot oven. The one thing I didn't like was no guide as to how much EVOO for the dressing, so I put in probs about 60ml to make it runny enough to toss through the chopped up vegetables. Yummo! Linked to Dinner Spinner CC
35
« on: December 13, 2014, 03:30:52 am »
Irresistibly delicious and impressive looking, this triple-chocolate meringue mud cake is the winning end to any dinner party – my thank you to my loyal forum friends who rallied and gave me much needed support for a competition ! (10 servings)
125g butter, chopped 100g dark cooking chocolate, broken into pieces 2 eggs 100g caster sugar 75g SR flour 55g hazelnut meal 17g cocoa powder
Chocolate Meringue 3 egg whites 155g icing sugar 100g dark cooking chocolate
Chocolate Topping 110g thickened cream 100g chocolate hazelnut spread eg. Nutella or homebrand
Method:
1. Preheat oven to 160oC. Line the base and sides of a 22cm springform pan with non-stick baking paper. 2. If making icing sugar instead of bought icing sugar for Chocolate Meringue, do it now (measure 155g caster sugar into TM bowl 3 Seconds | Speed 9) Set aside for Step 8. 3. Chop hazelnuts Speed 12 | 7 Seconds, remove and set aside in a bowl with pre-measured caster sugar, flour, cocoa powder (= Hazelnut Mix). 4. Add chocolate to TM jug Speed 8 | 8 Seconds. Add butter Speed 3 | 40o | 2 Minutes. Should be melted. Scrape sides of jug and sit jug to cool slightly. 5. Add eggs to TM bowl Speed 3 | 10 Seconds. Scrape sides of bowl. Add Hazelnut Mix; Speed 4 | 10 Seconds (until well combined). 6. Pour the mixture into prepared pan. Bake for 35 minutes or until a skewer inserted into the centre comes out clean. Increase oven temperature to 200oC. Wash & dry bowl thoroughly. 7. Meanwhile to make the chocolate meringue, use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form. Gradually add the icing sugar 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy. Divide the meringue into half. 8. Add broken chocolate pieces to TM jug Speed 8 | 8 Seconds. Then Speed 2 | 40o | 2 Minutes until melted. Very gently fold half the chocolate through half the meringue to create a swirled effect – a couple of folds is sufficient! Spoon gently on top of the cake. Repeat with the remaining melted chocolate and meringue. Bake for 8-10 minutes or until the meringue is firm to touch. 9. To a clean and dry bowl add cream and hazelnut spread Speed 2 | 50o | 1:30 Minutes until smooth. Set aside for 5 minutes to cool and thicken slightly. Drizzle over the cake.
Note: am working on Step 7 to whisk egg whites in T5.
36
« on: November 20, 2014, 08:20:43 am »
I could eat this everyday, I hope you enjoy it as much as our family. The key is having your ingredients prepped so you just bang them in the wok.
Ingredients:
Peanut oil, 1 tablespoon Eggs, 2 lightly beaten Chicken thigh fillets, 500g, thinly sliced Broccolini, 1 bunch, stems chopped into 4 pieces Lemongrass, 1, white part only finely chopped Ginger, 1 tablespoon, finely sliced 2 long red chillies, finely sliced (I leave the seeds in) Garlic, 2 cloves, crushed Fresh Singapore egg noodles, 400g. (Hokkein) Teriyaki sauce, ¼ cup Honey, 2 tablespoons Soy sauce, 1 tablespoon Toasted cashew nuts, ½ cup chopped Toasted sesame seeds, 1 tablespoon Spring onion, sliced thinly on angle
Method:
1. Prepare ingredients first. 2. ½ tablespoon oil in wok, swirl eggs around to make flat omelette 1-2 mins, remove and slice.
3. ½ tablespoon oil in wok, chicken 3-4 mins until browned. Remove from wok, keep warm.
4. Pour boiling water over noodles (separate noodles lightly) and leave for 2 mins, drain.
5. In wok add broccolini, lemongrass, ginger, chilli and garlic. Stir fry 2 minutes, add noodles, teriyaki, honey and soy. Stir fry further 1-2 minutes. Add chicken back in and mix together.
6. Serve in bowls, topped with omelette. Sprinkle with nuts, seeds and onion. (I toast my nuts and seeds in the Airfryer)
chī chī chī (Chinese trans. eat eat eat)
37
« on: October 12, 2014, 04:02:58 am »
These are my favourite biscuits this week. Makes approx 22
Ingredients:
75g salted peanuts 125g butter, room temperature 210g caster sugar 1 egg, room temperature 130g Plain flour pinch salt 1/2 teaspoon bicarbonate soda 1/2 teaspoon baking powder 100g rolled oats 30g Cornflakes
Method:
1. Preheat moderate oven (mine, 170oC fan forced) 2. Chop peanuts roughly by hand, set aside 3. Add butter and sugar to TM bowl 3-4 minutes | Speed 3. (I scrape down bowl after every minute) 4. Add egg 30 Seconds | Speed 3. 5. Add flour, salt, bicarb, baking powder, rolled oats, peanuts 30 Seconds | Speed 4. Weigh in Cornflakes and then transfer to a separate bowl to mix gently by hand so the cornflakes do not break up too much. 6. Roll tablespoonfuls of mixture, flattening slightly with a fork and bake on trays in oven 10-15 minutes. Cool on trays, store in airtight tin.
Source: Womans Weekly Original Cookbook
38
« on: October 02, 2014, 12:25:31 pm »
The first couple of sips of this soup I thought it tasted more like a main meal that needed a side serve of rice to go with it, but after that I found myself enjoying it more and more. In fact I went back for a second bowl as the flavour really packs a nice punch. Next time I would dice my chicken in about 1.5cm pieces as I had to cut them in half with my spoon. Would definitely make this again.
Linked JD
39
« on: September 19, 2014, 10:30:45 am »
Ingredients: 3 whole medium sized mandarins, washed and cut into quarters 500g gluten free plain flour or standard plain flour 3 tsp baking powder ½ teaspoon xanthan gum *optional (for gluten free baking, omit if standard flour is used) ¼ tsp each ground cinnamon and ginger 250g cultured unsalted butter, softened to room temperature 220g caster sugar 2 tbs brown sugar 3 large eggs
Icing: 290g pure icing sugar 2 tbs milk 1 ½ tbs orange juice ½ tsp ground cardamon
Method: 1. Preheat the oven to 180C (160C fan forced). Grease a DEEP 20cm ring pan or gulehoph mould as it is a tallish cake. 2. Place mandarins into TM bowl, leaving the skin on. Puree 10 Seconds | Speed 6. Remove and set aside. 3. Place the flour, cinnamon, ginger, baking powder and gluten substitute (optional) into the TM bowl 5 Seconds | Speed 5 or until well combined. Remove from the bowl and set aside. Wash bowl. 4. Place the butter into TM bowl. Process 30 Seconds | Speed 3. Add the sugar and process 3 Minutes | Speed 3 scraping down bowl after each minute. Add the eggs one at a time through the MC hole on Speed 4, creaming well in between each addition. 5. Add the flour and mandarin puree. Process on Speed 5 until combined (about 15 seconds) using TM spatula through the hole if required. 6. Spoon batter evenly into the prepared pan and smooth over the top. Bake on the centre shelf of the oven for 40 - 45 minutes or until firm. Stand for 5 minutes before removing from pan. Cool cake completely before icing.
Cardamom icing: Add the icing ingredients to the bowl. Process on Speed 5 until smooth. Drizzle over the cake and refrigerate until set.
Tips * Gluten free flour is available from health food stores and good supermarkets. Please read label to check if a gum is already combined with the flour, if not please add ½ tsp xanthan gum to this recipe. Xanthan gum is sold at health food stores. Plain flour may be used if desired.
40
« on: September 17, 2014, 01:16:02 pm »
Toying with the idea of inviting a few peeps over on Grand Final Day. Anyone doing the same? Ok, what's the plan as I'm just toying with ideas ATM? Would love suggestions also from overseas members when they've had a successful gathering.
41
« on: August 31, 2014, 11:02:52 am »
These are currently my son's favourite biscuits, and are fortunately so quick and easy to make
Ingredients: 25g almonds 40g white chocolate 150g unsalted butter 150g Plain flour 1/2 tsp bicarb soda 1/2 tsp salt 150g light soft brown sugar 50g rolled oats 50g dried cranberries 1 large egg yolk, or 2 small yolks (Note: yolks only)
Method: Preheat oven 190o / 375oF 1. Add almonds to TM bowl 10 Secs / Speed 7. Set aside. 2. Roughly handchop chocolate. (You could do in TM, but I find handchopping gives more consistent chunks). Set aside with almonds. 3. Add butter to TM bowl 1 - 2 mins / 60o / Speed 3 until butter has just melted. 4. Add all ingredients to the TM including almond meal and chocolate, and Knead / 10 Secs until just combined. 5. Using your hands, form into walnut sized balls and arrange on two large nonstick baking sheets. Gently press down with a fork, leaving space between them for the biscuits to spread. 6. Bake in the oven 10-12 minutes, then remove and leave to cool on a wire rack.
Source: Annabel Karmel's Family Cookbook
42
« on: July 12, 2014, 01:36:32 pm »
We love to keep track of friends on holiday, post pics, comments and handy travel tips here
43
« on: May 21, 2014, 11:34:41 am »
Apart from the cinnamon, vanilla bean paste and maple syrup I had to go and buy all ingredients. I thought I had chia seeds as I was about to make it, but upon opening the lid it was riddled with pantry moths so it was a last minute dash to the shops. Once all that was over, it was very easy to make and assemble. The chia mix makes a lot, and I have been having it for breakfast for the last 3 days and I reckon I'd have a couple more brekkys left as the taste is something new to me and I probably only have a half serve. I didn't have the raspberries to make the coulis so I used blueberry's. I think raspberries would be better as it would add the tartiness and colour. I bought the coconut yoghurt ($13 for 400g at IGA ) as I wasn't sure if I'd like it but I do. I think the chunkiness of the nuts and cacoa nibs is great. I'm not ravenous, but by midday I do want something for lunch. I can see myself making this again as an alternative brekky. Linked CC
44
« on: March 18, 2014, 07:01:53 am »
Made this on a whim today as I had all ingredients on hand, and I've been eyeing this recipe off for some time. It didn't disappoint - it's seriously good, and seriously easy. Would be extra nice with the dusting of icing sugar or icecream etc but I'm watching my waistline (expand). Definitely will make again.
Linked JD
45
« on: March 14, 2014, 01:48:33 pm »
I was wondering how many people were still using this a few months on? Are you finding it helpful to access ingredients/recipes from your cookbooks? Worth it or not?
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