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Topics - judydawn

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46
Festive Seasons / MOVED: Carrot and Yogurt Labne Dip
« on: December 06, 2015, 10:29:22 am »

47
Thanks to Katie for typing this list out for us.

Alyce Alexandra
Recipes From Our Cooking School Index
 
Bread
Potato bread
Two-way bread
French baquette
Cinnamon scrolls
Lemon cream cheese icing
 
Champagne Breakfast
Cream cheese pastry tart
Creamed onions
Bap rolls
 
Desserts
Chocolate soil
Custard tart
Mini pavlovas
 
Healthy Desserts & Snacks
White bean dip
Smokey paprika oil
Fibre-rich seed rolls
Coconut & raspberry cake
Orange & fig biscuits
Chocolate cake
Lamington balls
Latte squares
 
Paleo
Red onion crackers
Paleo hummus
Paleo basil pesto
Cinnamon banana fig loaf
Lime & pistachio cake
 
Varoma
Rack of lamb w.hazelnut crust
Linguine w.flaked salmon
“Roast” beef salad
Horseradish hollandaise
 
Christmas
Salmon rillettes
Herbed ricotta
Orange & roasted capsicum butter w.steamed greens
Waldorf Christmas salad
Roasted sage potatoes
Christmas ice cream
Cranberry & watermelon granita
 
Yum Cha
Chicken corn soup
Spring onion pancakes
Char siew
Steamed pork buns
Hainanese chicken rice
Ginger sauce
Egg tarts
Fruit tea
 
Indian
Nann bread
Coriander chutney
Rice pilaf
Sri lankan curry
Lassi
Kulfi ice cream
 

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Recipes will be listed here as reviews are made and will be linked back to your review.  An index of contents is here.

This book can be purchased from here http://www.thetmshop.com.au/

Cinnamon scrollsl
Custard Tart

49
Recipe Book Recipe Reviews / The Convenient Vegetarian - Tenina
« on: November 06, 2015, 08:30:14 am »
Thanks cookie for typing up this list of contents. http://www.forumthermomix.com/index.php?topic=16793.0

All recipes made from this book will appear there as a link to your review. 

50
Chit Chat / Forum problems being addressed by MM
« on: November 01, 2015, 12:20:13 pm »
Just testing a photo

51
Chit Chat / Melbourne Forumfest Itinerary
« on: October 19, 2015, 06:48:57 am »
MELBOURNE FF ITINERARY

TUESDAY 21st OCT  Gert arrives at the Swanston Hotel

THURSDAY  22nd arrivals at the Swanston Hotel
CP & DH, Uni, cookie, Denise & Evan, Kezza, Trudy & Wayne, MF, Judy
 
Chookie & Ral will be at the Clock Tower on Thursday and we are going to meet them for dinner that night.  Those interested in joining us please meet in the Cocoon Bar at 5 pm and we will tram it to Lygon Street to meet them at Papa Gino’s at 6 pm.
 
FRIDAY 23rd arrivals at the Swanston Hotel or Welcome Hotel
Chookie & Ral, Gert, Gayle, Kerry, Adrian & Alayna, Brenda, Colette 

FRIDAY ACTIVITIES
 
Free time in the morning for shopping.  Some people are planning to go to the Vic Markets and Books for Cooks which is now near there.

After lunch meet in foyer at 2 pm for cookie’s walking, talking Chocolate Tour – free of charge. We’ll stop anywhere that looks interesting, maybe include Laurents.

Dinner at Red Spice Road, 37 Artemis Lane 6 pm – 7.45.  Meet in foyer at 5.40 pm to walk up there. A decision will be made for the rest of the evening whilst at dinner.  There’s a Dan Murphy’s or BWS nearby if needed.

SATURDAY ACTIVITIES
 
Yum Cha class at Alyce Alexandra cooking School for Forumfest for those who booked with Chookie.   Some are going in private cars, others are travelling on the tram. Meeting time in foyer will be 9 am for those using public transport. We can catch a tram in Bourke Street and arrive near Alyce’s at 9.40 am then walk to her place.  It is one stop outside the free zone.
The address is 417 City Road, South Melbourne.
Time - 10.00 am to 1.00pm, with 1/2 an hour for shopping within Alyce’s facility, if desired. Her new book is not available yet but you can pre-order whilst there.
Also the South Melbourne Market which is close by is open until 2 pm if anyone wants to have a quick browse.

Those on the AA class are Chookie, Marina, CP & DD, Kimmy, Kezza, Colette, Cookie, Gert, Judy, Bedlam, Wonder, Aussie Brenda, Mamma Fergie, Trudy & Wayne, Djinni, Bogie 1, Kerry (kmw), Wendy (chookie’s DIL) & GD, Anita (ex consultant).

Michele & Jeninwa can’t make it so we do have 2 spare places to sell if anyone is interested or has a friend who would like to come along.
 
Free time in the afternoon. By the time we get back it will be after 2 pm.  The casino is near Alyce’s for those that are so inclined.
 
Dinner  6 pm Saturday night at the Swanston Hotel.  Cookie will collect the money beforehand and we will pay for our drinks as we go.  We’ll do the lucky dip with our gift cards at dinner.
 
SUNDAY ACTIVITIES

Free day for some, free time Sunday morning for those going on the Tramcar Restaurant for lunch.

1 pm – 3 pm  Passengers must be there 15 mins prior to departure time, it will not wait for latecomers. We’ll be catching a tram down to where the restaurant tram departs, it’s the same tram we will use to get to Alyce’s place.

Cookie, Judy, Marina, Gert, CP, Trudy, Kezza, Colette, Gayle, Kerry (kmw) and  MF.

Departs from & returns to Tramstop  No. 125 Normanby Road near cnr Clarendon St, Sth Melbourne diagonally across the road from Crown Casino and adjacent the Exhibition Centre.

SUNDAY DINNER  -  As some are having a large lunch on the tram, a very small or no dinner will be required by those people. 
 
Hotel Information
Breakfast  6.30 am  – 10.30 am
Dinner from 6 pm
Check-in 2  pm/Check-out  11 am
The Cocoon Bar is not open on Sundays

52
Recipe Book Recipe Reviews / Festive Flavour Book 2
« on: October 14, 2015, 12:52:56 pm »
Contents list here

Reviews will be linked here as they are posted.

53
Cookbook Contents / Festive Flavour Book 2 - contents list
« on: October 14, 2015, 12:48:19 pm »
6 Introduction
7 Symbols & standards
8 Sample menus/gift ideas
10 Countdown calendar
220 Index

AUSSIE/KIWI CHRISTMAS

14 Mixed tomato and labne salad
16 Beetroot, pear and blue cheese salad
18 Pumpkin and antipasto risoni salad
20 Peanut and soba noodle slaw
22 Polish vegetable salad
24 Aussie potato salad
26 Citrus seafood salad
28 Thai noodle and seafood salad
30 Beetroot and tequila cured salmon
32 Nam jim
34 Apple, leek and sage sauce
36 Plum and cherry paste
38 Pork and chicken terrine
40 Turkey breast roulade with
apple and sage stuffing
42 Savoiardi with mango and
passionfruit
44 Mixed berry pavlova stack
46 Black Forest pavlova stack
49 Gingerbread pavlova stack
52 Chocolate brownie trifle
55 Mulled cider sorbet
56 Candy cane ice creams
58 Panforte ice cream bombe

TRADITIONAL CHRISTMAS

62 Steamed greens with lemon feta
64 Root vegetables with hazelnut
pangrattato
66 Smashed roasted potatoes
with Rosemary salt
68 Cauliflower, broccoli and
blue cheese gratin
70 Pancetta-wrapped apricot stuffing roll
72 Pineapple and orange glazed ham
74 Lime glaze
75 Earl Grey and whiskey glaze
76 Caramelised onion jam gravy
78 Turkey roll with cranberry and
cherry sauce
80 Whole steamed chicken
82 Cranberry bacon stuffing
83 Prune and orange stuffing
84 Apple and sage stuffing
86 Brandy cream
86 Brandy cashew cream
88 Brandy butter
90 Spiced cherry brioche wreath
93 Fruity pear mince tarts
96 Christmas cake
98 Steamed chocolate and prune
puddings
100 Sago plum pudding
103 Christmas stollen

ENTERTAINING

110 Sparkling white sangria punch
108 Lychee sorbet cocktail
112 Coconut lime spritzer
113 Espresso martini
114 Mulled cider
116 Advocaat (Eggnog liqueur)
118 Steamed prawns or scallops
120 Traditional cocktail sauce
122 Wasabi mayonnaise
124 Chilli lime sauce
126 Asian dipping sauce
128 Steamed scallops with cauliflower
and truffle purée
130 Oysters Mignonette
132 Oysters with lime granita
134 Oysters Kilpatrick
136 Smashed pea and bean dip
138 Beetroot, Parmesan and cashew dip
140 Baked artichoke dip
142 Melted brie with basil and lemon pesto
144 Cheese and bacon cob loaf
146 Herbed lavosh
148 Olive and fennel grissini
150 Gougère puffs with salmon mousse
152 Asian crab cakes with wasabi
mayonnaise
154 Wasabi devilled eggs
156 Mini chive pikelets with mushrooms
158 Peanut soba noodle wonton cups
160 Watermelon canapés with
whipped feta and walnuts
162 Jalapeño and corn croquettes with
chipotle mayonnaise
164 Yoyo slice
168 Kourabiedes (Greek moon biscuits)
170 Berry marshmallow slice
173 Chocolate mint thins
176 Chocolate and anise fruit bark
178 DIY chocolate truffles

HOMEMADE GIFTS

182 Trio of salts (Porcini mushroom,
Citrus, Rosemary)
184 British spice rub
186 Spicy Cajun rub
187 Brown sugar spice rub
188 Trio of oils (Lemon and thyme, Garlic,
Chilli)
190 Cranberry and rosemary chutney
192 Brinjal (eggplant pickle)
194 Walnut and blue cheese shortbread
196 Almond addiction
198 Speculaas (Dutch spice biscuits)
200 $250 chocolate chunk cookies
202 Red and green Christmas shortbread
204 Gingerbread biscuits
206 Pfeffernüsse (German spice biscuits)
208 White Christmas
210 Almond biscotti
212 Chocolate hazelnut kisses
214 Panforte
216 Caramel vanilla bourbon sauce
218 Summer fruits in mulled cider syrup

54
Soups / Tuscan White Bean Soup
« on: September 16, 2015, 02:19:28 pm »
Most soups with this name are tomato based with a lot more ingredients.  This is a very simple recipe.

160 g carrots, cut into chunks
1 onion, halved
1 clove confit of garlic
1 tblspn garlic oil
1 litre chicken stock - low salt variety
1 scant tsp Italian dried herbs
100 g fresh spinach
1 can cannellini beans, rinsed and drained

Chop carrot, onion and garlic for only 1 sec/speed 6.

Add oil and cook for 4 mins/100o/reverse/speed 1/MC off.

Whilst this is happening, remove the end stalks from the fresh spinach and slice finely. Set apart from the leaves. Chop the leaves very finely.

Add the chopped stalks, stock and herbs to the TM bowl.  Cook 10 minutes/100o/speed 1/reverse/MC on.

Add the chopped fresh spinach to TM bowl and cook 10 mins/100o/reverse/speed 1/MC on.

Add the beans to the TM bowl and heat through for 2 min/100o/reverse/speed 1

TIPS - You can use baby or thawed chopped frozen spinach. Just add it at the end with the beans.


55
Recipe Book Recipe Reviews / Review Milk & Orange Drink pge 246 BOURC
« on: September 08, 2015, 10:21:41 am »
This is a delicious drink from The Best of our Recipe Communities.  I reduced all quantities to make 1 glass, loved it so much that later I made another glass but I changed the method slightly as I hate wasting the flesh of fruit if I can help it. 

Basic recipe was for 4 serves but quantities for 1 serve is 95 g orange juice, 100 g frozen evaporated milk cubes and 25 g sugar mixed on speed 10.

For 1 serve I will now use the flesh of 1 peeled orange cut into chunks, blitz for 20 sec/speed 8, add 100 g frozen evaporated milk cubes, only 10 - 20 g sugar depending on how sweet your oranges are and blend 15 sec/speed 10.  The sugar could be blitzed with the orange.

Linked JD


56
This was an ideal salad to go with the Ribs on Page 92 of Best of our Recipe Communities. 

I made half quantity which is 3-4 serves for me.  I was a bit short on cabbage but it was fine.

Linked JD


57
This is so simple to make with only a handful of ingredients which we would normally have on hand, except maybe for the speck but bacon could be substituted.

I made half the recipe which would only be 2 small serves for me.  You could make it go further by using it as a side with a piece of meat though.

I used tasty cheese instead of Fontina, used bow pasta instead of shells and cooked the speck in a frying pan before adding it at the end.  The thought of adding fatty speck to the dish with 2 minutes to go didn't appeal to me at all and frying it had to increase the flavour.  Each time I had a piece of it in the pasta it gave me an amazing hit of flavour and for that reason I would add more speck next time.

Well worth making.


58
Recipe Book Recipe Reviews / Review pizza dough 2013 version EDC Page 134
« on: September 04, 2015, 08:38:21 am »
I made half quantity of this dough late at night and followed the tip to prove it slowly in the fridge overnight.  Next morning I left it on the bench to come to room temperature then rolled it out to make 2 pizzas which I cooked in my pizza machine.

I don't like a crust that's too thin that the slice of pizza sags when you are trying to eat it, this one stayed nice and firm and suited me. It became even crispier when I reheated it later for lunch.  I did notice when I was rolling it out though that it was hard to increase the size of the circle as it seemed to want to shrink back in.  I got there eventually though.




59
Not an appetizing looking soup and at first I didn't like it but it grew on me.  Another thin soup so I think you could up the thickening agent - I used the lentil option so would double that if I made this soup again.


60
News about Thermomix / HO news from FB
« on: September 01, 2015, 08:05:00 am »
Thanks Katie - this is what she read on FB today.

 Another new Cookbook and Recipe Chip is coming and should be released in a couple of months!

The new Festive Cookbook will have 4 main sections:

- Aussie Christmas
- Traditional Christmas...
- Homemade Gifts
- Easy Entertaining

We will also plan a Christmas Class for November around this book....

 

 
 

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