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Messages - Cornish Cream
Pages: 1 ... 1156 1157 [1158] 1159 1160 ... 1171
17356
« on: August 01, 2010, 02:23:09 pm »
Lovely looking Cream Puffs,CP63.They were a firm favourite with my Dad and Cream Horns. Clever lady to get a tricky pastry to perfection 
17357
« on: July 31, 2010, 06:36:41 pm »
Welcome Trissa to the forum.Had a quick look at your blog and I'm impressed.Great looking food and will follow with interest the recipes you will create with the TM. Have fun.
17358
« on: July 31, 2010, 06:12:59 pm »
This is a recipe I was given:
1 large mug mixed dried fruit
60g brandy
1 large mug bran flakes
1 large mug milk
1 large mug soft brown sugar
1 large mug SR flour
1.Soak fruit and brandy overnight or for at least an hour
2.Mix bran flakes, milk and sugar soak for 1 hour
3.Mix well together, add flour,stir to mix
4.Pour into lined loaf tin
5.Bake 45minutes to 1 hour 170c.
6.bake until a skewer inserted in the centre of the cake comes out clean
7.Cool 10minutes in the tin, turn out to cool on a rack.
17359
« on: July 31, 2010, 12:57:09 pm »
http://www.forumthermomix.com/index.php?topic=384.0After reading through this topic, I then went to a folder that I have with some original recipes in and the lemon curd recipe is slightly different but I worked out that you need approx 75g of juice.I hope this works well substituting zest and juice of an orange.
17360
« on: July 31, 2010, 11:30:24 am »
Don't know if I have seen malt extract around Cornish Cream (I am presuming you mean a liquid form) so can we substitute it with molasses or use the powdered form of malt easily available here.
You're correct jd the malt extract is in liquid form.I have had a look at the label on my jar and it's made up of 70% natural sugars, so I would substitute molasses with a little malt extract powder.
17361
« on: July 30, 2010, 08:32:59 pm »
Fruit cake
This slightly sticky cake contains only natural sugars from fruit, malt and honey.
350g wholewheat flour
4 tsp baking powder
2 large carrots,cut into chunks
60g stoned dates, cut into pieces
3 tbsp malt extract (1 UK tbsp = 15 ml)
5 tbsp honey
finely grated zest & juice of 1 orange
finely grated zest& juice of 1 lemon
200g red grape juice,prune juice or apple juice
70 ml water
100g soya margarine
100g raisins or sultanas
100g prunes cut into pieces
1 tsp cinnamon
1 tsp nutmeg
1 tsp mixed spice
1.Place the flour and baking powder in a bowl, set aside.
2.Chop the dates and carrots onto running blades speed 7.Scrape down the TM bowl
3.Add the remaining ingredients.
4.Cook 10 minutes/100c/speed 1
5.Pour the cooked fruit mixture onto the flour and baking powder, mix well.
6.Tip into a well greased 20-23 cm round cake tin or a rectangular 15x28cm tin.
7.Bake the round tin for about 1 1/2 hours or the rectangular tin about 1 hour in an preheated oven 180c.
8.Test with a skewer in the middle, if still sticky bake for another 10 minutes.
9. Cool in the tin on a cooling rack.
This is another recipe found in my folder today, thanks to another UK Thermomix cookery workshop.
17362
« on: July 30, 2010, 08:02:31 pm »
Chocolate Espresso Sauce: You can half or double the ingredients.
250g good dark chocolate
2 tbsp strong espresso coffee
300g whipping cream
a walnut size knob of unsalted butter
1.Chop the chocolate 20seconds/speed6.Scrape down the sides of the TM bowl.
2.Add the coffee and cream and cook 4minutes/50c/speed 4
3.Mix in the butter on speed 4. Scrape out into a jug and keep warm to serve.
I put in order my Thermomix recipes which I keep in a folder today.Most have come from various cookery workshops that I did at UK Thermomix when I first had my Thermomix.One or two recipes might be of interest to you all.This sauce is designed to go with Profiteroles, a nice change from chocolate sauce.
17363
« on: July 30, 2010, 02:58:29 pm »
Are the jelly fish more of a problem these days than years ago?I can remember watching a wildlife programme on the TV were they are a problem in Japan.The Japanese fishermen found out that when they had tried to get rid of them by chopping them up they were infact causing them to multiply.
17364
« on: July 30, 2010, 02:49:05 pm »
Thanks Chelsea for the technical info,doesn't harm to try it.
17365
« on: July 30, 2010, 12:43:16 pm »
I have never heard of putting the blades in the freezer to sharpen them.How does that help?
17366
« on: July 30, 2010, 12:40:08 pm »
These look tasty Farllina, I bet the spinach makes it really moist.Another wonderful recipe to make in the future!
17367
« on: July 30, 2010, 11:37:41 am »
I don't think we can't get Australian Salmon here in the U.K. otherwise I would try it.My DH isn't a great risotto fan but likes the Chicken,Rice and Vegetable recipe from the F&E cookbook, which is "risottoish"
17368
« on: July 29, 2010, 09:24:00 pm »
Thanks farfallina. We always clean our fish after we catch it and then freeze it if we can't eat it. I don't buy fish very much except for salmon which DD and I love but DH isn't fond of it.
Blimey! Cookie your DH sounds very much like mine in the likes and dislikes of food.Mine's not keen on salmon either.He's not called Martin as well is he???
17369
« on: July 29, 2010, 09:09:32 pm »
Welcome Nixon to the forum.It's nice to hear that you have enjoyed the recipes and chatter of the forum members.
17370
« on: July 29, 2010, 09:03:50 pm »
Welcome Wendy to the forum.I hope you have a great weekend cooking with your new TM.
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