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Messages - fundj&e
Pages: 1 ... 746 747 [748] 749 750
11206
« on: January 03, 2011, 11:05:07 am »
It’s not a dumb question I am the dumb one I use frozen peas, fresh peas would be great Cut down on cooking times if using fresh peas Ciao
11207
« on: January 02, 2011, 10:54:47 pm »
Chopped onions and garlic Chopped carrots Chopped parsley Made bread crumbs Milled pepper corns Made dough for bread With out washing bowl, how good is that !!!! Will let you know how the bread turns out
11208
« on: January 02, 2011, 06:14:38 am »
Hello Can frozen (defrosted) pure cream be used to make butter
ciao
11209
« on: January 02, 2011, 05:36:29 am »
I normally use whole olives, was not sure how they would go in the TM so I used the seeded ones this time. Unpitted olives do have more flavor.
I will try whole olives and on higher heat next time
ciao
11210
« on: January 02, 2011, 01:57:31 am »
is the water warm enough? which recpie are you using? i use the the no fuss bread one its the best. i add 1 1/2 teaspoon of bread improver ciao
11211
« on: January 01, 2011, 08:56:37 am »
Megan what type of ribs did you buy ? I usually buy the American style ribs
This is what I do
Cut ribs Place in a clean plastic bag and add
Bbq sauce Chili sauce Tomato sauce Any type of mustard Honey Oyster sauce Hoi sin sauce Soy sauce
All of these work together very well or just 2 sauce will do
Give the bag a nice massage lol
Place bag in the fridge leave to marinade for a few hours I do mine over night
I cook mine covered for 5 hours or more on very low heat Uncover for the last hour you can turn the heat up to dry up all of the marinade
11212
« on: December 31, 2010, 12:12:10 pm »
Hi Cate and welcome to the forum. have fun i am having a ball
ciao
11213
« on: December 31, 2010, 11:13:21 am »
Not sure where this recipe should be in, sorry . Name of Recipe:Peas and bacon Number of People:Ingredients:250 g frozen peas 50 to 100 grams of bacon 1 onion Garlic Pepper 2 MC of water 2 teaspoons of veg stock 2 to 3 tablespoons of olive oil Salt to taste Preparation:Chop onion Add all other ingredients MC on 12 to 20 mins heat 100 speed 1 I cook mine for only 10 mins Tips In winter I add lots more water and a few tablespoons of tomato paste and then add some pasta or rice. /Hints:ciao members' commentsKatya - We make a similar dish and cook pasta separately for about a minute less than it needs and then let the pasta cook in the peas/bacon for a minute or so to absorb some of the flavour. We serve it with grated parmesan and it makes a nice supper dish so I think it's OK to have this in the mains section. This is my OH's speciality and he hasn't cooked it in the TMX yet - maybe I'll print off this recipe so he can try.
11214
« on: December 31, 2010, 08:20:06 am »
Name of Recipe:honey olives Number of People:Ingredients:place black olives and a tablespoon of oil Preparation:Place butterfly in TM and neatly place black olives and a tablespoon of oil in the bowl 2 mins on 100 speed 1 Take the lid off and drizzles honey all over the olives 2 more min on 100 speed 1 serve hot Photos:Tips/Hints:you can do the same with garlic and chilli ciao and happy new year
11215
« on: December 31, 2010, 07:05:06 am »
Very easy and nice My DD gave me this recipe it’s the one she teaches to her girls at school
1 sheet puff pastry 200g mince 1 onion 1 carrot parsley satl/pepper ¼ cup breadcrumbs ciao
11216
« on: December 30, 2010, 08:46:28 pm »
Hi Do you need to blind bake b4 the filling?
Thanks in advance
11217
« on: December 30, 2010, 08:21:05 pm »
Can I have the recipe too please?
Where was the TM when we had “the recession we had to have”
Would have made my life, easier and better.
11218
« on: December 30, 2010, 01:14:29 am »
Do a search type in coconut milk, not sure how to post that link for you hope this helps
ciao
11219
« on: December 29, 2010, 07:56:44 pm »
Would like to make these but, can someone tell me what does 350 grams flour 55 mean, it’s the 55 that is puzzling me Thanks in advance Ciao
11220
« on: December 29, 2010, 06:22:11 am »
Name of Recipe:Basic panna cotta. Number of People: Ingredients: 600 mls cream (590 g) 1 cup of sugar (210 g) - Uni advises this can be reduced to 1/2 cup if you prefer it less sweet - JD. 1 tlb of vanilla (15 g)
1 cup of milk 250 mls 3 teaspoons of gelatin
Preparation: Pour milk in a bowl (use a pasta bowl) Sprinkle gelatin over milk
Add cream, sugar and vanilla in TM bowl Time 9 min Heat 100 Speed 2
Add gelatin and milk to the cream mixture Time 1 min Heat 100 Speed 2
Photos:
Tips/Hints:I pour mine in a cappuccino cups or a tall glasses Use more gelatin if you are going to turn it out on to a plate You can add lemon or orange peel in step 1
Suitable for freezing
This recipe it so versatile
You can add cocoa + orange essences= jaffa White chocolate Kahlua Espresso coffee Anything that takes your fancy
Adjust the sugar to taste. Example if you add white chocolate you only need 3/4 cup of sugar My personal favourite is I add a peeled and chopped orange or lemon in the cream mix. on the stove top I would leave to simmer for ½ hour and leave it to infuse over night if possible, or a few hours in the fridge I squash the orange down with a potato masher while still hot
You must strain into a jug before you pour into your cup, glass or moulds.
Members' comments rubyslippers - I had some cream I wanted to use up last week, so I made this one. I have never had/made panna cotta before. From what I have heard the consistency was perfect. It was a little too sweet for me (it did end up with a little extra sugar in though as I was off with the fairies when I weighed it in Cheesy), so next time I'll try it with less.
Herbal - This is a fabulous recipe - thanks! Have made it several times now and it has worked without fail every single time. I've added half a teaspoon more gelatine and they have turned out perfectly after putting them in hot water for about 20 seconds. I've only done vanilla using vanilla bean paste and it's been a hit every time!
Lemongrass - For those of you who can't get hold of gelatin powder, you can replace the 3 tsp of powdered gelatin with 6 leaves. Just soften them in cold water for 10 minutes. Keep in mind that gelatin leaves should not be brought to a boil, so make sure you bring down your temperature to 80° before you add the leaves to the bowl. I didn't have enough cream so I used 330ml cream and 300ml milk. It was my first attempt at homemade panna cotta it worked perfectly. Thank you very very much Fundj.
PS. I topped it with Raspberry coulis. Unfortunately I don't have the Australian EDC so I improvised : Blitz 200g frozen raspberries, add lemon juice and sugar (80g was too much) Cook 10mn / 80° / speed 3 It was good but felt a bit gritty on the teeth because of the raspberry seeds.
MEP - I made this on the weekend using thickened cream (the only type available at the shops at the time). While it was delicious to taste, there was two separate layers - the base layer of milk and the top 3/4 layer of a more creamy consistency. Is this because I used the thickened cream or was it because I put the panna cottas into the fridge straight away without letting it cool down on the bench first? Any comments/advice/thoughts would be most welcomed. Thanks for sharing a fantastically easy recipe.
JulieO - I use the little Nestle plastic moulds which I brush with oil before filling, I find these so easy to use. Being flexible you only have to gently squeeze the plastic mould which then loosens the filling and they just plop out onto a plate.
DJ - Made a mango version today with things from fridge.
300ml single cream 100 ml double cream Less than 1/2 cup sugar I fresh mango puréed. 1 heaped teaspoon vanilla paste.
I cooked these together but got worried when it boiled madly so I stopped and turned the heat off. Added the milk and soaked gelatine and 200 ml fat free yoghurt. Blended well, it almost split so poured into 7 ramekins and chilled. Verdict very good and set well not split at all. DD and I think 2 mangoes would have been better but the men in the house are not fruity people and loved it. So maybe a mango coulis for those of us that want a bit more fruit. Will make again, thanks very much.
Suzanne - made this tonight and have it in the fridge for tomorrow it sure tasted delicious so I hope it works, it's my first attempt.
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