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 - the annoyed thyroid

Pages: [1] 2 3 ... 11
1
CHRISTMAS / Re: Chocolate Shortbread Stars
« on: December 22, 2014, 09:13:17 am »
This warm weather can play havoc with ye olde cookie dough. They do look lovely with a sprinkle of icing sugar though and they taste ah-mazing! Happy holidays! x

2
CHRISTMAS / Re: Chocolate Shortbread Stars
« on: December 20, 2014, 07:51:39 am »
I've made these heaps of times and never add more flour. The mixture is quite sticky though, especially in hot weather! Even the dough is yummy! I'd love to know how you go...

3
Cakes / Re: Nigella's Chocolate Chip Muffins
« on: July 05, 2014, 02:46:58 am »
Even in Belgium, your recepy is a success! I sell at least a dozen a day, made with belgian chocolate of course!! Thank you from the bottom of my hart for this tip.
PS if you have some more tips, let me know, you might be famous in Belgium!!
Grts RafaŽljavascript:void(0);

Thanks Rafael. It's nice to know that the muffins are a global sensation! I love Belgium, I love muffins and I love Belgian chocolate. I bet they're extra delicious with the Belgian chocolate. I'd love to see a photo  :)

4
Thank you lovely ladies. I used the butterfly for 3 minutes, scraping down every minute. The cake looks good but the proof will be in the eating. If it works well, I'll post the recipe! Watch this space!

5
I want to make a cake where I need to beat eggs, olive oil and sugar until it goes thick and creamy. In the old days I would have used an electric whisk and it would have taken about 3 minutes. What's the best way to get a similar result in the Thermomix, do you think? I imagine the butterfly would be best, but I'm not exactly sure at what speed and for how long? Any tips and tricks greatly appreciated!

6
Cakes / Re: Nigella's Chocolate Chip Muffins
« on: March 29, 2014, 07:47:41 am »
Wowzers! They all look awesome and I'm loving all the muffin cups!

7
I'm theannoyedthyroid and I'm number 47

8
Desserts / Re: Chocolate Banana-Nut Ice-Cream (with photos)
« on: February 03, 2014, 11:18:51 am »
Thanks Judy and Cookie for your top tips! It was amazing! I think I'm addicted now! We had a two course Quirky dinner and it was all delish! Jo's a genius!

9
Desserts / Re: Chocolate Banana-Nut Ice-Cream (with photos)
« on: February 02, 2014, 01:30:33 am »
I'm going to make this tomorrow, it sounds delish! How long do you think it takes to come together and what speed? I'm thinking 8 or 9 would be good...

10
CHRISTMAS / Re: Chocolate Shortbread Stars
« on: December 15, 2013, 10:47:11 am »
They look awesome Judy. Thanks for reminding me to make some. I have been knee deep (slight exaggeration) in Almond Addiction and gingerbread. However, Christmas isn't Christmas without Chocolate Shortbread Stars!  :)

11
Desserts / Re: Mum's Best Baked Cheesecake
« on: December 12, 2013, 10:18:46 am »
Yes, it is lovely ladies and perfect for the holiday season. Just made another one tonight. Just like Gert said would be great served with cherries on the top, or some mango or berry coulis on the side! Super yum!

12
Desserts / Mum's Best Baked Cheesecake
« on: December 12, 2013, 03:28:52 am »
Mum's Best Baked Cheesecake
Number of People: 8

This is one of our all time favourite family recipes! This is my mumís best ever cheesecake recipe which was given to her by our old neighbour, Mary. We were neighbours when I was a little lass, and my mum has been raving about this recipe since way back when. This is simple, scrumptious, freezer friendly and impossible to stuff up. Oh, and itís also impossible to resist!

Ingredients:
170g plain biscuits (I like to use Granita)
50g butter
100g raw sugar
2 eggs
400g cream cheese
200g pure (single) cream
1/2 teaspoon vanilla essence
 
FOR THE TOPPING
 
200g sour cream
2 teaspoons caster sugar

Preparation:
1. Lightly grease a 20cm springform tin.

2. Melt butter for 1 minute at 80C on speed 3. Check butter is completely melted. Add biscuits to  *: and crush for 5 seconds on speed 9. The mixture should have the texture of damp sand. If necessary, blitz for another 5 seconds. Tip the mixture into the springform tin.  Press the biscuit butter mixture into the base of the tin. Use your hands or a spoon to do this. Place in the fridge for at least 10 minutes to chill.

3. Preheat oven to 170C / 150C fan-forced.

4.Wash and dry bowl. Mill sugar for 10 seconds   on speed 9. Add cream cheese, cream, vanilla and eggs and mix for 30 seconds   on speed 4. Scrape down lid and sides of bowl. If necessary, mix again for another 5-10 seconds. Pour cream cheese mixture over base.

5. Place springform tin on a baking tray, place in oven and check after 30 minutes. The cheesecake is ready when it looks set in the center with a slight wobble. It needs about 35 minutes in my oven, but needs even longer in my mumís so it depends on the oven.
 
6. Allow the cheesecake to cool in the oven for about 10 minutes. Mix the sour cream and sugar together and spread over the cheesecake. Return to the oven for another 5 minutes.

7.Allow the cheesecake to cool in the oven with the oven door slightly ajar. When the cheesecake is completely cool, put it in the fridge overnight.
 
Preparation Time: 5 minutes   Cooking Time: 30-40 minutes + cooling

Tips/Hints:

For best results, make sure that all the dairy ingredients (cream, sour cream and cream cheese) are at room temperature. More great photos on the blog http://www.theannoyedthyroid.com/2013/12/10/thermomix-best-baked-cheesecake/

13
Recipe Book Recipe Reviews / Re: Recipe Review - Vindaloo
« on: November 24, 2013, 09:55:36 am »
We made this today and the sauce was divine. I used 4 chillies and it was warm rather than hot, but with a really full flavour. The only problem was that I finished it off on the stove as the recipe suggests and the meat was so tough. I don't know why. So disappointing  >:(

14
News about Thermomix / Re: Another H.O. giveaway competition
« on: November 18, 2013, 11:13:27 am »
I'm Sam and I'm number 49. Thanks heaps  ;D

15
Recipe Book Recipe Reviews / Recipe review Pumpkin-Apple Cake Pge 98 TWT
« on: November 15, 2013, 08:50:04 pm »
I can't vouch for how "British" this cake is, but I can vouch for it's deliciousness.

I tweaked a few things... skipped the cloves, swapped raisins for sultanas and reduced the sugar to about 300g. In hindsight, I might reduce it even more next time, as the icing is really sweet.

The batter was really runny and I was a bit worried, but the end result is  a deliciously moist cake. Everyone at the office said that it was one of my best ever, and they have eaten enough of my cakes to  know! The icing is especially delicious. This recipe is definitely a keeper!

Will blog the recipe and post on the Forum Cake Board too.

Score 5/5
Linked CC

Pages: [1] 2 3 ... 11