16
Cakes / Re: Apricot Jam Coconut Slice
« on: March 16, 2015, 02:42:15 am »
Yum, great job and beautiful photo. I can taste it now!
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to. 16
Cakes / Re: Apricot Jam Coconut Slice« on: March 16, 2015, 02:42:15 am »
Yum, great job and beautiful photo. I can taste it now!
17
Cakes / Choc Chip Shortbread drizzled with White Chocolate« on: March 13, 2015, 12:51:34 am »
I love Shortbread!! This is a choc-chip shortbread topped with a generous drizzle of white chocolate. It is easy and yum!
Choc Chip Shortbread drizzled with White Chocolate Ingredients: 250g butter (softened) 80g raw sugar 280g plain flour 65g cornflour 60g white choc bits 60g dark choc bits 70g white melts Method: Preheat oven to 150 degrees Grease base and sides of a flan tin (thats what I used you can use a baking pan) Place sugar in TM bowl mill 20secs / sp 9 Add butter and cream 1 min / sp 6 Add flour, corn flour mix 6 secs / sp 6 Scrape down sides of bowl Mix another 6 secs Add white and dark choc bits mix reverse / 15 secs / sp 2 Should be a firm dough Firmly press into your tin Using a small sharp knife mark 16 wedges on top or however you think you would like to cut up Bake 1 hour until golden. Cool in pan. While cooling, place white chocolate melts into TM bowl melt 50 degrees / 2 mins / seed 1 If not melted add a bit more time Put in small zip lock plastic bag and cut a bit off the corner and drizzle over shortbread Cut into desired shape while warm and let stand while white choc hardens 18
Cakes / Re: Apricot Jam Coconut Slice« on: March 12, 2015, 12:27:32 am »
Yes nothing like a bit of nostalgia and time tested recipes.
19
Cakes / Apricot Jam Coconut Slice« on: March 11, 2015, 12:30:07 am »
I used to eat this slice growing up and mum used to use raspberry or strawberry jam. Thats the beauty of this easy slice it is so versatile to what you have in the cupboard I had apricot. This recipe has been adapted from Taste.com.au.
Apricot Jam Coconut Slice Ingredients: 300g plain flour 180g sugar 120g butter 3 eggs 1 teaspoon vanilla essence 250g jam (any flavour you like) 160g desiccated coconut Method: Preheat oven to 180 C Grease and line a rectangular slice tray (18cm X 28cm) with baking paper Mix the flour, 90g sugar and the chilled butter at Sp 5 for 10 secs or until it resembles breadcrumbs Add 1 egg and the vanilla essence and mix on Reverse Speed 2 for 30 secs or until the mixture has formed into a dough like consistency Press dough firmly into the base of the prepared pan. Bake for 15 to 20 minutes until golden Spread jam over warm base (keep putting on until you have a good covering) Place the remaining eggs and sugar into the TM bowl and mix at Speed 3 for 10 secs Add the coconut and mix Reverse Speed 2 for 15 secs Spread coconut mix over the jam. Bake for 25 minutes, or until golden. Allow to cool completely in the pan before cutting into slices. 20
Cakes / Baked White Chocolate Cheesecake« on: March 11, 2015, 12:24:43 am »
White chocolate blended with cream cheese and sour cream adds a smooth creaminess to this baked cheesecake. Delicious on its own or served with fresh blueberries.
For the base: 60 g butter 120 g shortbread biscuits For the cheesecake: 250 g white chocolate 350 g cream cheese, room temperature 1 tbsp cornflour 50 g sugar 3 large eggs 40 g lemon juice (1-2 lemons) 1½ tsp vanilla essence Ό tsp salt 550 g sour cream Lightly grease one 20cm spring form cake tin and line the base with baking paper. Cover the outside with two layers of foil to seal. Preheat the oven to 180C. For the base: Melt the butter at 90C, Speed 2 for 2 minutes. Add the biscuits and mix at Speed 8 for 15 seconds. Press into the base of the tin using the back of spoon to press down the base and bake at 180C for 10 minutes. For the cheesecake: Chop the chocolate at Speed 8 for 5 seconds. Melt the white chocolate at 90C, Speed 2 for 2 minutes. Add the cream cheese, cornflour and sugar and mix at Speed 6 for 1 minute. Scrape the sides down. While the blades are running, add the eggs one at a time at Speed 3 over 1 minute. Add the lemon juice, vanilla essence, salt and sour cream and mix at Speed 6 for 20 seconds. Scrape the sides down and mix for a further 15 seconds at Speed 6. Pour the cheesecake mix into the tin. Place cake tin in a roasting tin and surround with 3cm of hot water. Bake for 45 minutes at 180C. Turn off the oven and without opening the door, leave to rest for 1 hour. Remove and let cool at room temperature for a further hour. Refrigerate overnight. Serves 12-16. Keep refrigerated for 3-4 days. 21
Starters and Snacks / Re: Basil and Cashew Pesto« on: March 05, 2015, 01:59:33 pm »
Pesto would last for about 2 weeks in the fridge.
22
Starters and Snacks / Basil and Cashew Pesto« on: March 05, 2015, 08:15:54 am »This recipe will make around 1kg of pesto. 200 g Parmesan cheese, cubed 30 g garlic cloves 400 g unsalted roasted cashews 75 g basil leaves (stalks removed) - around 4 large stalks 30 g lemon juice Pinch salt 300 g extra virgin olive oil Chop Parmesan and garlic at Speed 8 for 10 seconds. Add the cashews, basil and lemon juice and mill at Speed 6 for 1 2 minutes until smooth using the TM Spatula to mix. Add the olive oil and mix at Speed 6 for 30 seconds. Store in clean jars or reusable pouches in the fridge or freezer. Perfect with pasta, as a dip, on pizza, with salad dressings or in soup. 23
Desserts / Re: Kiwi Coconut Cream Pie« on: March 05, 2015, 02:19:30 am »
Thanks Judy - I've updated the recipe
25
Desserts / Kiwi Coconut Cream Pie« on: March 01, 2015, 11:57:20 pm »
Name of Recipe:
Number of People: Ingredients: Preparation: Photos: Tips/Hints: Ingredients: 250g pkt Arnott's Butternut Snap Cookie 10g desiccated coconut 100g unsalted butter, melted 40g Coconut oil (if you have Malibu you could use instead) 40g lime juice 50g caster sugar 200g thickened cream 50g coconut cream 3 kiwifruit, peeled, thinly sliced Method: Spray and line muffin tin with strips of baking paper (this will help you pull tart shells out of the muffin tin). If you have 6.5cm fluted tart tins (with removable bases) they would be perfect to use, spray with oil Place biscuits into TM bowl and crush for 10 secs / sp 7 Add the coconut and butter mix for 10 secs / sp 5 Divide the biscuit mixture among the tins and press evenly over the base and side of each tin. Place in the fridge for 1 hour to chill. Place coconut oil or Malibu, lime juice and 40g sugar in to TM bowl mix 4mins / 100 degrees / sp 4, sugar should be dissolved. Decrease heat 37 degrees / 5mins / sp 2 until syrup thickens, set aside to cool down Place cream, coconut cream 10g sugar whisk with butterfly in 2-3 minutes / sp 4 , until soft peaks form Remove pie cases from tins and fill with cream mixture Top each pie with 3 kiwifruit slices Drizzle over the syrup 26
Breakfast / Chia and Coconut Porridge« on: February 26, 2015, 01:12:31 am »
Turn your morning porridge into something delightfully special with the addition of healthy chia seeds.
40 g rolled oats 10 g chia seeds 10 g coconut 1 small banana 1 teaspoon honey 240 g water 180 g milk Cook all ingredients at Speed 2, 100 C for 9 minutes. Serves 2 27
Cakes / One Minute Macadamia Chocolate Slice« on: February 11, 2015, 04:02:15 am »
Ingredients:
215 grams peanut butter (unsalted) 140 grams coconut oil 150 grams honey 90 grams cacao or cocoa 1/2 teaspoon concentrated natural vanilla extract 130 grams macadamias Method: Place ½ macadamias in TM Bowl chop 3 secs / speed 7, set aside Keep aside the rest of the macadamias with the crushed ones Place all ingredients in TM bowl mix 7 secs / speed 6 Add macadamias mix reverse /8 secs / speed 2 Pour mixture into silicon loaf tin Place in fridge to set Should only take a couple of hours to set however the longer you leave it in the fridge the firmer it will become Remove from tin and slice Store in the fridge as it will melt at room temperature. 28
Starters and Snacks / Steamed Pork and Bamboo Dumplings« on: February 09, 2015, 10:40:19 am »
Ingredients:
300g pork mince 4 shallots 2 garlic cloves Small bunch fresh coriander (use some in the dumpling mixture and the rest in dipping sauce) 1 small chilli 5 grams soy sauce 35 grams bamboo shoots 5 grams Chinese rice wine White pepper Ύ tsp. sesame oil 30 fresh wonton wrappers Dipping sauce: 1cm piece ginger 35 grams soy sauce 20 grams rice wine vinegar 15 grams honey Coriander leaves Method: Make dipping sauce first place ginger and coriander in TM bowl and chop 4 secs / speed 6 Add all other ingredients and mix 5 secs / speed 6, set aside In the TM Bowl place spring onion, coriander, garlic, Bamboo shoots and chilli chop 4secs / speed 6 Scrape down sides of bowl Add mince, soy sauce, Chinese rice wine, pepper, sesame oil and mix 5 secs / speed 5 Place 1 teaspoon of mixture into wonton wrappers Brush the edges of the wonton with water and fold wonton over in half. Press edges together press edges firmly to join. I then fold them a bit like an envelope. Spray Varoma with oil and place dumplings into basket and tray Fill the TM bowl half with water place Varoma into position and steam for 20mins / temp Varoma / speed 3 Place on serving plate with dipping sauce 29
Breakfast / Breakfast Muesli Muffins« on: February 09, 2015, 10:38:01 am »
These tasty muffins are delicious for breakfast or pack them in a lunch-box for a nutritious snack at school.
Ingredients: 2 eggs 1 orange cut into quarters 250g buttermilk 40g olive oil 60g honey 200g toasted muesli (with dried fruit) 120g plain flour ½ teaspoon bicarbonate of soda Method: Preheat oven to 190 degrees Line muffin tin with paper cases (I used our envy varoma moulds perfect size and they go in the oven) Place orange, eggs, buttermilk, honey and oil into mixing bowl mix 7secs / speed 8 Add dry ingredients (toasted muesli, flour, bicarb) and mix 15 secs / speed 4 Spoon mixture into paper cases and bake for 20 -25 mins or until cooked through golden brown Cool for 5 mins before transferring to wire rack to cool completely. 30
Seafood and Fish / Salt and Pepper Calamari with Tomato Nahm Jim« on: February 09, 2015, 10:33:16 am »
Crisp, spicy coating and hot, tender squid make an irresistible combination.
Vegetable oil for deep-frying 2 tsp fish sauce 1 tbsp cornflour 1/3 cup cold water 1kg squid tubes, scored in a 5cm criss-cross pattern and cut into thin strips Sichuan flour mix 10 grams Sichuan peppercorns 15 grams salt 170 gram cornflour Tomato nahm jim 2 cloves garlic 2 coriander roots, washed 2 long red chillis, seeds removed 1 small red chilli, seeds removed 100 g cherry tomatoes 50 g red onion 40 g palm sugar 50 g fish sauce 60 g lime juice Sichuan flour mix Dry roast the Sichuan peppercorns at Varoma temp for 4 minutes at Speed Soft. Grind at Speed 10 for 1 minute. Add the salt and cornflour and mix at Speed 5 for 20 seconds. Set aside. Tomato nahm jim Chop the garlic, coriander roots and chillis at Speed 10 for 10 seconds. Scrape down the sides of the bowl and chop for a further 10 seconds at Speed 10. Add the remaining nahm him ingredients and chop at Speed 5 for 15 seconds. Place into a serving bowl. For the Calamari Mix the fish sauce, cornflour and 1/3 cup cold water in a bowl to combine, add squid and mix to coat thoroughly. Toss the squid lightly in Sichuan flour mix, then deep-fry in a wok or deep fryer in batches, for 2 minutes or until golden. Serve with a salad and tomato nahm jim and lime cheeks to the side. This recipe has been adapted from Neil Perrys recipe as published in the Gourmet Traveller magazine. |
|