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 - Hannah
16
« on: October 14, 2009, 08:57:55 am »
I made this on two occasions not long after I got my thermomix 18 months ago so am a little hazy but I do remember that it was not really a success either time. The first time I made it at my son's house and it took forever to set and all the fruit was at the bottom. I remember thawing the blueberries the next time but think they still sank to the bottom. I always meant to try a third time but there are so many other things to try...
17
« on: October 03, 2009, 09:40:34 pm »
This recipe was converted when I received it although all you are doing is melting chocolate!!
Suggestion: If you buy (a third half) more clinkers than you need, you can eat all the yellow ones (my favourites) as you cut. Pink and green only would be so much more Christmassy!!
18
« on: October 03, 2009, 10:45:09 am »
Christmas Rocky Road
375 gms chocolate melts
180 gms clinkers, cut in half
190 gms raspberries (jubes not fruit!, cut in half
100 gms baby marshmallows
Melt chocolate in TM bowl for 5 minutes/50/Speed 1.
Scrape down edges and melt for further 1½ minutes/50/Speed soft until desired consistency is achieved.
With 30 seconds to go, change to reverse and add clinkers, raspberries and baby marshmallows.
Once combined, place into a lined lamington tray and cool before cutting into squares.
This recipe came to me via email so I'm not sure who it "belongs" to but it was very yum. It was a hit with both my sons & grandsons last Christmas. I will have to do it again this year and take some photos. although it looks similar to the clinker slice.
19
« on: October 03, 2009, 07:45:13 am »
Creamed Spinach from UK Fast & Easy Cooking
50 gm water
500 gm fresh spinach, washed, stalks removed
30 gm butter
Salt & pepper to taste
Grated parmesan
Add water, salt, pepper & spinach to TM bowl.
Cook 8-10 minutes/100/Speed 2, using spatula to push down leaves.
Drain spinach thoroughly in a colander & return to TM bowl with the butter.
Heat 1 minute/100/Speed 1, then mix without heat on Speed 3 until a creamy consistency. Check seasoning & serve sprinkled with parmesan.
21
« on: October 02, 2009, 05:35:02 am »
And another...
When you don't put the butterfly in well enough when doing mashed potato the EDC way (1kg cubes + 1 cup milk using butterfly 100 degrees speed 1) and it works its way up!
You then have to tip everything out to get the butterfly back in again.
22
« on: September 28, 2009, 10:25:37 am »
I also use freezer bags but haven't had a problem with them tearing - I use Multix brand, generic brands seem much flimsier. Bread still goes stale quickly. I read yesterday that your bread should be cold before you put it in the bag so the crust isn't compromised as this is what keeps the moisture in.
I am hankering after a clay bread crock. Probably would have had one by now if I could find one on ebay! - there seem to be umpteen available in the UK. Does anyone use one of these?
23
« on: September 27, 2009, 04:08:35 am »
Contents
Spices & Ingredients
Must-Have Recipe Basics
Tikka paste; Balti paste; Coconut milk & coconut cream; Paneer Curd cheese; Cheena Soft curd cheese; Yoghurt; Garam masala powder; Garam masala powder Punjabi style; Ghee; Sambhar powder; Madras curry powder; Spicy herb salt
Tips & Hints
Rice & Breads
Steamed rice; Cumin rice; Pilau rice; Dhosa; Chapattis; Stuffed chapattis, Aloo (Potato) stuffing; Bread White, brown or multigrain; Naan bread with onion & cumin; Peshawari naans; Naan breads made with chickpea flour; Parathas & flaky parathas
Starters, Soups, Snacks & Side Dishes
Curried carrot & ginger soup; Lettuce soup; Green pea and lettuce soup; Curried chicken soup; Curried sweet potato soup; Mulligatawny soup with chicken; Vegetable parcels; Onion bhajees; Spinach baked then fried cake; Dokra or dokla Steamed savoury cake; Ondwo Baked savoury cake; Wada Lentil dumplings; Dai wada Lentil dumplings in yoghurt; Samosa pastry 1; Samosa pastry 2; Chicken samosa stuffing; Vegetable samosas; Lamb or beef (Keema) samosas; Kebabs & koftas; Spicy meat & potato cakes; Aloo tikki Lentil & potato patties; Spiced cashews; Prawn & garlic skewers; Bhel Poori; Corn on the cob in coconut sauce
Mains
Amritsari dahl; Imam bayildi Aubergines with pinenuts; Cashew chicken; Stuffed aubergines; Lamb curry with mushrooms; Lamb curry with peppers Bhoona gosht; Tarka dahl; Vindaloo; Prawns with sesame & coriander; Curried pigeon peas Bharazi; Slow-cooked leg of lamb with Indian spices; Dry lentil curry; Chicken tikka; Paneer tikka masala; Chicken & spinach curry; Salmon tikka dinner with steamed rice & green beans; Beef & mushroom curry; Bombay aloo Bombay potatoes; Lanb dhansak (or khichro or haleem); Spiced green beans with coconut; Chick pea curry; Rogan josh Red meat stew; Prawn masala curry; Kuku paka Chicken in coconut sauce; Vegetable curry with coconut sauce; Thai fusion chiken pataya; Chicken akhni Oven cooked chicken & rice; Balti curry; Balti chicken with coconut cream; Goan prawn curry; Chicken in yoghurt; Potatoes with sesame seeds Til wala aloo; Beef madras; Beef madras for a crowd; Lentils with cream Maa sabot; Chicken korma; Vegetable korma; Prawn korma; Kadhi Yoghurt sauce; Aubergine bhurta; Butter chicken; Sweetcorn in coconut; Pumpkin curry Masala kaddu
Condiments, Marinades & Chutneys
Tamarind paste; Tamarind chutney; Fresh mint chutney; Fresh coriander chutney; Roasted sweet chilli tomatoes; Coriander chilli paste Green chutney; Fresh tomato chutney; Green mango chutney; Carrot pickle; Lime pickle; Cucumber and/or mint raita; Lime chutney; Aubergine raita with sunflower seeds; Kachumber Onion tomato cucumber salad; Peanut chutney; Fresh coconut chutney; Rosies coconut chutney; Carrot & cabbage sambhal; Red garlic chutney; Hot red pepper jelly; Aubergine Pickle Brinjal pickle; Date & tamarind chutney; Simple date chutney
Desserts, Baking, Drinks
Kheer Saffron vermicelli pudding; Custard; Carrot halwa; Mango kulfi; Lemon or lime sorbet; Lemon sorbet served in lemon cups; Mango sorbet (using fresh fruit); Fruit sorbet (using frozen fruit); Quick puff pastry; Shortcrust pastry. Rich shortcrust pastry; Nankathai Cardamom biscuits; Mandazi Little coconut breads; Cardamom cake; Gulab jamans; Melon & ginger lassi; Mango lassi; Salty lassi; Old fashioned lemonade; Sparkling lemonade; Mango smoothie (fruit smoothie); Melon & kiwi juice; Chai masala tea
24
« on: September 26, 2009, 09:13:13 am »
I have just cooked this. I thought we might have it tonight for tea but it is quite "hot" - similar to a vindaloo my son cooked a few weeks ago and which probably wouldn't be appreciated by my 88 year old father! The dish was very thick after cooking the lamb for 20 minutes on Varoma trmperature - I think all the water was running down the inside of my windows!- so I added a bit more water with the green pepper and cooked for 15 minutes.
When I tipped it out I found quite a large burnt spot on the bottom of the TMX (still to be cleaned off) so would probably reduce the temperature to 100 after adding the meat and water if I did it again. If you like hot curries, I think you will like this. I prefer sweeter curries with both meat and vegetable so will possibly try something different next time.
25
« on: September 14, 2009, 03:32:10 am »
Good news! I have been using Laucke flours so emailed them on Friday and have had a response which included the following:
In Summary:
We do not currently add Folic Acid to our bread flours.
We do NOT intend to conform to the mandated requirement to fortify flour for bread making with Folic Acid.
We have advised the appropriate Ministers that we will not conform and have given them the reasons why we have decided to take this stance. We hope that they will understand, accede to our request and re-examine how their well intentioned desire to reduce neural tube defects may be better achieved, and choose to support Voluntary Fortification of individual foods. If they do not, unfortunately we will have to approach the media and hope that enough political pressure is applies to as to make all politicians take notice though we hope it will not come to that.
Hopefully there are many other millers who take this stance!
26
« on: September 06, 2009, 12:14:41 am »
UnConundrum - I bought some new loaf tins and decided to try out your "formula" to make a 900gm loaf for my sandwich tin. I used 530gm flour (100%), 310gm water + 40gm olive oil (65%), 10gm salt (2%), 10gm sugar (2%) & 10gm fresh yeast (2%). (According to the formula I should have only used 5gms yeast (1%) but cutting back from 30gms to 5gms was too much for me this first time!)
The dough rose beautifully and in fact, I left it too long the second time. It had reached the lid already and I had trouble closing it to cook it! I also had trouble getting the loaf out of the new tin - I had to use a spatula to prise it off the edges (but it hopefully will come out easier next time. You can see where I lost some of my crust along the edges.)
I am absolutely delighted with the result. The loaf is the perfect density, it smells great and is nice and soft inside. The crust is a lovely brown, courtesy of the sugar I think which I haven’t added to my bread before. I really wanted to make this loaf because it reminded me of the time when we had a deli and this sort of loaf could be broken in half and sold as two pieces. We used to put just a strip of tissue paper around the bread in those days and the person who got the first half got the bit with the dough bulging out! You could tear it off and eat it on the way home!
The other bonus is that my yeast will now last 3-6 times longer! So a big thank you!
Sorry - picture is a bit grainy.
27
« on: August 26, 2009, 01:10:00 am »
UnConundrum - Is 1% fresh yeast really enough? I'm sure I use 20-30g when I do most things. I am at work at the moment but know with pizza dough there is 500g of flour and I use 30g fresh yeast. Have I been overdoing it? Can you overdo it?
28
« on: August 18, 2009, 06:31:23 am »
I did have the idea a while ago - about the time you were taliking about somebody shutting the site down - of downloading all the recipes into a formatted word document with a linked index. I made a start but have not done much lately. I thought that once I had it done it could be accessible as a link, and could be downloaded as a word document so that each user could edit recipes to suit themselves. I am happy to do this given a bit of time. I would just need to work out a method of knowing which recipes were added to the book over time - perhaps including the date posted. Any suggestions would be welcome. Also photos of the recipes would be good as people make them!
29
« on: August 13, 2009, 10:37:31 am »
I can't find what you have anywhere! I use IE7 at work and have IE8 at home and they both come up with similar options. I'm sure you said earlier you had Internet Explorer when others were encouraging you to try Firefox. Not sure what else you can try. Unfortunately we all customise our computers to suit ourselves so everything is not always quite the same.
I hopefully have included a picture and hope it will be big enough for you to make sense of.
30
« on: August 13, 2009, 08:21:42 am »
JD - Perhaps your main menu isn't turned on in Internet Explorer (ie File Edit View Favorites Tools Help)
Right click in a plain grey area in the toolbar section and see if Menu Bar is ticked. Click on it if its not.
|
|
Show Posts