Show Posts

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.

Messages - Jamberie

Pages: 1 [2] 3 4 ... 156
Chit Chat / Re: What are you cooking today?
« on: April 03, 2017, 02:13:22 am »
I'm scared of pressure cookers too, I've never owned one and don't want one.
I was scared too...until I bought the atupperware pressure cooker- if it were to explode, it would be contained in the microwave 😄😄😄

Sent from my SM-G920I using Tapatalk

Chit Chat / Re: Anything goes for Uni
« on: April 02, 2017, 04:02:53 am »
I'm really happy for you Chookie! Hopefully you will be able to relax a little after the 21st!

This is just the most fabulous place! About 10-20 friends and family come to pick the grapes in the morning and then drink the wine in the evening (from previous vintages of course!!).

Sent from my SM-G920I using Tapatalk

Chit Chat / Re: Anything goes for Uni
« on: April 01, 2017, 05:05:22 am »
It is grape picking season at FIL's vineyard such a beautiful part of Aus!

Cakes / Re: Chai Shortbread
« on: March 29, 2017, 11:50:07 am »
I've made Skinnymixers Chai mix, it would be great in these 😀

Sent from my SM-G920I using Tapatalk

I made this recipe for a family get-together where one of our guests had just started on the elimination phase of a low FODMAP diet (the strictest part). I made this tart as the 'birthday cake'. It was a real winner and all the guests enjoyed it! I may not make the base FODMAP Friendly again, but I will certainly make the curd!

Desserts / Lime Tart (FODMAP Friendly)
« on: March 25, 2017, 07:22:25 am »
This is yummy regardless of whether or not you need to be FODMAP Friendly. -the lime curd is a winner.

I have adapted it for Thermomix from Dr Sue Shepherd's book "The two-step low-FODMAP diet and recipe book" (highly recommended for delicious FODMAP friendly recipes). If you don't need to be FODMAP friendly, you might like to make the sweet shortcrust from the EDC as it has more readily available ingredients.

Pastry: -remember if you don't need to be FODMAP Friendly, a sweet shortcrust from the EDC might be easier)
140g rice flour
90g gluten-free cornflour
40g soy flour
1 teaspoon xanthan gum
55g caster sugar
170g cold butter, chopped
1 MC cold water

160g golden caster sugar
zest from 1 or 2 limes
150mL fresh lime juice
200g mascarpone cheese
4 eggs (I use 70g each)

Lactose free cream (for garnish)
Maple syrup
Lime zest
Icing sugar

1. Place the flours and xanthum gum in the tmx bowl and mix 4sec/sp4
2. Add sugar and butter, mix 10sec/sp7
3. Turn the tmx into  :: mode and look inside the bowl while it is mixing. If the mixture turns from crumbles into dough within a minute stop processing. If not, add up to 100mL cold water until the mix turns into a dough (you may even need a little more if the mixture isn't coming together).
4. Once the dough has formed, roll it into a ball and refrigerate for about 30 minutes
5. Roll the dough out flat (approx 5mm) on a lightly floured (with gf cornflour).
6. Gently press the dough onto a 21cm fluted flan tin. Prick about 10 times with a fork. Cover with baking paper and then pour baking beads or rice on top of the dough to stop it from rising). Bake for 12 minutes in a moderate oven or until slightly browned. Remove the baking paper and weights and allow to cool.

Lime Curd Filling:
1. Place the mascarpone, lime zest, sugar and juice in the bowl. Mix 5sec/sp7.
2. Add the eggs. Mix 5sec/sp4
3. Pour this mix into the pastry base and bake for 45minutes or until set (it may have a slight wobble, but this will harden when refrigerated).
4. Allow the tart to cool in the fridge until it's time to seerve.
5. Garnish with dusted icing sugar, whipped cream, maple syrup, lime zest and lime wedges.
6. Enjoy!

Chit Chat / Re: What are you cooking today?
« on: March 18, 2017, 07:26:59 am »
Cookie, l  use Snap a lot also.
Going to declutter my cook books also. Got rid of a lot of magazines last year. Not missing them. Will be harder with the books. A first yesterday. Went into Readings and didn't buy any books. Bought a homeless man sitting in the street a hot cross bun instead.
Today I am going to roast some nuts to make nut butter, almonds, cashews and Brazil .
Also roasting lots of tomatoes and capsicums to make soup.
Also some Zucchini soup. Both toms and zucchini from garden.
Have been harvesting lots of beans, so will blanch and freeze some.
I've culled all my magazines and a lot of cookbooks (somehow the tmx ones remain!). Thankfully these days it's easy to take photos of favourites to save clutter 😀 Even if I love a book, it goes! Also many of my favourite WW recipes are online and Paprika is a good way to save them (I find Snap good but uses a lot of space on my iPad).
Good luck Chookie!!!

Sent from my SM-G920I using Tapatalk

Cakes / Re: Fig Tart/Cakey Thingy
« on: March 17, 2017, 11:15:50 pm »
Looks great KAtie 😀 I love seeing when things we post turn out for others!

Judy, it's a friand type texture so should be ok to freeze, it will depend on how the figs cope I think 😀

Sent from my SM-G920I using Tapatalk

Cakes / Re: Fig Tart/Cakey Thingy
« on: March 14, 2017, 10:52:09 am »
Wish I bought more figs at the market now, they had a kg of cooking figs  for $5. Hope they have more next week. Then I can make this.
I hope so too Jeninwa! But if not, most other fruits will suffice 😀

Sent from my SM-G920I using Tapatalk

Chit Chat / Re: Anything goes for Uni
« on: March 14, 2017, 10:48:02 am »
Congratulations on the sale of Cherokee Chookie! I'm so pleased for you and Ral xo

Sent from my SM-G920I using Tapatalk

Cakes / Re: Fig Tart/Cakey Thingy
« on: March 13, 2017, 06:20:31 am »
How simple is that!  Thanks Jamberie, I hope your guests enjoyed it.
Yes very simple! Certainly a great way to use up extra fruit and keep guests happy!

Sent from my SM-G920I using Tapatalk

Cakes / Re: Fig Tart/Cakey Thingy
« on: March 13, 2017, 06:19:46 am »
That looks very nice Jamberie. I guess you could use any type of fruit.
I thought the same thing Cookie 😀 Berries, plums, apricots would be great!

Sent from my SM-G920I using Tapatalk

Chit Chat / Re: Spiralizers
« on: March 13, 2017, 05:18:29 am »
I have the Kmart spiralizer and a pencil sharpener type. The Kmart one comes with a few different blades and IMO is much better than the pencil sharpener one. It only cost $15 which was great, so that if it ends up being a 'craze' I haven't wasted a lot of money. I usually use it when we have pasta and we do 50/50 pasta/zoodles.

Thank you for this competition!
I have too many forum favourites, and thought I'd add another. It's a bit like a big friand/tart/cake, it looks a bit fancy when guests for guests, but is actually really easy!
Here is the link

Cakes / Fig Tart/Cakey Thingy
« on: March 13, 2017, 04:06:32 am »
When it is a fig kind of day and guests are coming! A very easy but impressive cake/tart thingy!

Fig Tart/Cakey Thingy

120g butter, chopped and at room temp
160g raw almonds
60g sugar (+ a little extra)
45g plain flour
1/2 tsp baking powder
Sprinkle of cinnamon
Pinch of salt
3 eggs
30g honey
As many figs as you like

1. Place almonds and sugar into the tmx bowl and mix 6 seconds/Speed 9
2. Add flour, baking powder, cinnamon and salt, mix 4 seconds/Speed 4 Scrape this mixture into another bowl and set aside (try to get as much of the mix out of the bowl as possible, but a few specks left inside is fine)
3. Melt the butter 3min/50degrees/Speed1. Stop the machine if the butter is melted before time is up, we don't want it too hot as we don't want to scramble the eggs!
4. Meanwhile chop the figs in half
5. As long as the mix isn't too hot, add the eggs and honey mix 15sec/Speed4
6. Add the almond mixture and mix 4sec/sSpeed4. Use the spatula to give a final light stir.
7. Pour the mixture into a greased 25cm (or thereabouts) flan tin, sprinkle the figs with a little bit of sugar and then bake in a moderate oven for 25-30minutes or until golden on top.

Pages: 1 [2] 3 4 ... 156