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Messages - JulieO

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4651
Bread / Re: Isi´s easy Portuguese Rolls
« on: January 13, 2010, 08:46:01 am »
Thanks Judy and Chookie.  ;D

4652
Chit Chat / Re: What are you cooking today?
« on: January 13, 2010, 06:32:53 am »
Besides making isi's portuguese loaf (in case anyone missed it)  :D  I made up the Tikka paste from the Indian book.  Made the whole lot which makes approx 1 litre of paste.  Instead of keeping in the fridge, I have put into small jars in approx 100g lots and put into the freezer to take out whenever.  Have put 1 tblsp amount aside to smear on top of the salmon fillets that I'm steaming tonight in the Varoma, courtesy of recipe from UK TM. 

I had the TM operating under the range hood which sucks the cooking smells up and out of the roof and when someone came to the front door for my son, they wanted to know what I was cooking that smelled so good.  :D

Hope it tastes as good as it smells.  ;D

http://www.ukthermomix.com/recshow.php?rec_id=64

4653
Bread / Re: Isi´s easy Portuguese Rolls
« on: January 13, 2010, 06:19:18 am »
ok, back to work in the meantime - and try and stay off this forum)

It's hard when you're excited!  :D

4654
Bread / Re: Isi´s easy Portuguese Rolls
« on: January 13, 2010, 06:17:21 am »
Chookie's suggestion sounds really nice, something I wouldn't have thought of.  CreamPuff please let us know how it turns out.  :)

I haven't tried the 'other' one yet Judy, but I will.  How much flour did you use or is it the same as for the rolls?  I guess I should just re-read that thread.  :-))

I too am really happy, I feel like I've finally found a bread recipe that works for me, and it's so easy.  ;D

4655
Bread / Re: Isi´s easy Portuguese Rolls
« on: January 13, 2010, 02:56:26 am »
Well I had to try this as soon as I saw it, but made it into one loaf.  It is the best loaf I have ever made.  It has such a crunchy crust exactly what I've looking for for ages and I like the hint of honey in that crust.  My only mistake if you can call it that, is that I cut the slits too deep, doesn't really matter though, as I like how it looked. 

If anyone is interested this is what I did,

I used baker's flour, 2 tsp instant dried yeast and I combined the honey and warm water together. After the kneading and resting etc I put my silicone baking mat on a tray and allowed the dough to fall out of the bowl cleanly onto it  and shaped it into an oval and rolled it out a little then rolled into a curl like isi says to do for the rolls.  I then put an upturned plastic container big enough over the loaf and put aside for it's 20 minute rise.
I turned on the oven to 210, put a baking pan containing boiling water on the floor of the oven and after cutting the slits and brushing, I covered again with the upturned container and left until oven had come up to temp. Dusted the top of loaf with flour, and put into oven and immediately turned down to 200.  Baked for 30 mins, then removed loaf from tray and put back in directly on rack for 3 mins.

Couldn't wait for it to cool down and I was very patient waiting about half an hour.  It was still slightly warm when I sliced and made ham and cheese sandwiches for me and my son.  He said it was the nicest bread he's had!

I'm so thrilled with this isi and again so quick and easy, I could imagine it would make lovely rolls too and I will try that for sure, but this is the sort of loaf I've been after for quite a while.  :D




4656
Recipe Book Recipe Reviews / Re: Chicken Tikka Masala
« on: January 11, 2010, 01:54:24 pm »
Thanks Viv, can't wait to give it a go.  ;D

4657
Recipe Book Recipe Reviews / Re: Chicken Tikka Masala
« on: January 11, 2010, 04:49:28 am »
This is on my menu plan for next week.

Vivacity did you end up making it?   :)

4658
Bread / Re: Fruit Loaf - with photos
« on: January 11, 2010, 03:57:24 am »
Thanks for reporting back Wonder.  I too toasted a slice this morning for breakfast and I loved it, tasted sooo much better than the shop bought 'raisin toast' bread we can buy here.  That seems to have an aftertaste that I don't like.   :)

4659
Cakes / Re: Tender Sand Balls
« on: January 10, 2010, 11:47:39 pm »
Oh yum another one to try, thankyou.  :)

4660
Bread / Re: Fruit Loaf - with photos
« on: January 10, 2010, 11:44:21 pm »
Definitely Katya.  ;D

4661
Bread / Re: Fruit Loaf - with photos
« on: January 10, 2010, 01:10:52 pm »
Hi Katya, I found this on the net in case it goes by another name overseas.  I've only just started to use it and the bread does seem to be softer and nicer, not sure if this is the reason or not.  :)

http://www.squidoo.com/what-is-bread-improver

4662
Drinks / Re: Coffee Syrup for Iced Coffee
« on: January 10, 2010, 10:13:19 am »
Oh Nay-nay, your own milk, how wonderful!  ;D

4663
Bread / Re: Fruit Loaf - with photos
« on: January 10, 2010, 10:10:47 am »
It got to 42 today and the same for tomorrow, then cools down a little bit.  ;D

Thanks guys, I ended up cutting the loaf in half and froze one half, and there was more fruit throughout the loaf further in.  The photo was with the first slice taken off.  Obviously I need to mix the fruit in a little more also, but it tastes great and is lovely and soft.  Very happy wiith it.  :)

4664
Bread / Fruit Loaf - with photos
« on: January 10, 2010, 06:24:16 am »
FRUIT LOAF
600g unbleached plain flour (I used White Wings)
2 tsp bread improver
2 tsp fine salt
3 ½ tsp instant dried yeast 
3 tsp sugar
3 tsp mixed spice
3 tsp cinnamon
½ tsp nutmeg
250g dried fruit of choice, (try 300g next time)
500ml of very warm water which is made up of: 300ml of cold to 200ml of boiling water
1 egg, lightly beaten, combined with 1 tblsp oil
1 egg beaten with 1 tblsp of water and 1 tsp sugar for glazing before baking
1 tsp honey with 1 ½ tsp boiling water mixed together to glaze when removed from oven for shine - optional
(try making half of this glaze amount) -  ½ tsp honey, ¾ tsp water as don't need much

Place all dry ingredients except the fruit into TM bowl.  Combine for 20 secs/speed 8.

Add fruit and combine for 30 secs/Reverse + speed  4,   to distribute fruit throughout the mix.

Pour in ¾ of the warm water and all of the combined egg & oil. 
Combine for 20 secs/Reverse + speed 4.
While blades are turning, add enough of the remaining water through the opening in the lid to make a moist stiff dough. (I used total of 480 ml, try 460ml next time to compare)

Knead on Interval speed for 3 minutes

Leave dough in the bowl until it starts to poke through the opening in the lid, about 20 - 30 mins, depending on the weather.  (Mine took 30 mins in an air-conditioned room).
 
Prepare baking glaze and put aside.    Oil a 700g bread tin really well (even the rim) and set aside.

When dough is ready, knead again on Interval speed for 1 minute.

Drop the dough directly from the TM bowl into the bread tin. 

Brush with the baking glaze, cover tin with a clean tea towel and allow to rise again (about 20-30 mins. Or until dough nearly reaches top of tin).  Meanwhile preheat oven 200° C fan forced.

Once risen, bake for 30-35 minutes, (mine took 35).    Remove from oven and brush top with shine glaze if desired and allow to sit in tin for a few minutes, then remove to a rack and allow to cool.

Notes:
This was my second attempt at making this loaf.  I converted it from a Simply No Knead recipe that I've changed slightly to suit my tastes after my first try yesterday.
 
Yesterday for the fruit I used an already combined packet of mixed fruit, but I didn't like the citrus peel taste in the loaf, so today's version I combined sultanas, raisins & currants myself and this was much better. 
The original recipe only asked for 200g of fruit which is the amount I used yesterday but thought it needed more, so  today I used 250g and I think even a bit more could be added, so next time will try 300g and see what I think of that.

The original recommended using the full 500ml of water which I did yesterday and thought it made the loaf a bit dense, so today I used 480ml and it was much better, again I will play with the amount and try maybe 460ml next time, it will all depend on how it looks when adding the water.

I also used a glaze after baking just to shine the top, one that I use on hot cross buns and I was happy with how it looked.

I'm really pleased with how this loaf turned out today.  Was so nice buttered with a cup of tea.  Can't wait to toast some in the morning for breakfast.

Extremely easy in the TM.











4665
Desserts / Re: Super Fast Raspberry Ice Cream
« on: January 10, 2010, 12:32:15 am »
isi, they look fantastic!

I want a walk in fridge and freezer! (it would be good when it's hot too!)   :D

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