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Topics - trudy

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16
Festive Seasons / PEPPERMINT CRISP FUDGE
« on: August 04, 2013, 11:19:01 am »
I found this recipe on the Thermolicious Site and made it today.  It makes a very rich fudge but it's very nice.



PEPPERMINT CRISP FUDGE

100G Peppermint crisp bars ( softly crushed)
500g dark chocolate
395g can condensed milk
30g butter
20g creme de menthe

Line a 27cm x 18cm slice tin with baking paper.
Place chocolate (dark) into Thermomix and chop for 25 secs/speed 8
Add condensed milk, butter, liqueur and cook 5 mins/90C/Speed2
Add Peppermint crisp and mix for 30-40 secs/Reverse/Speed 1  (I needed to also fold in with spatula after)
Pour into prepared tin (very stiff) while the mixture is still warm and smooth the top.
Allow to cool and cut into  small squares.
Store in an airtight container

17
Chit Chat / Hello from India
« on: November 20, 2012, 01:20:18 pm »
Hi everyone well I have been here a few days now and slowly getting into the chaotic life of a wedding home in Jaipur, or the pink city as it's sometimes known.  We left Adelaide last Wednesday and flew to KL in Malaysia staying ovrnight before heading on to Delhi the nexxt evening.  We arrived 5 hours later and stayed overnight in a lovely Hotel.  Our friends had organised a car and driver to meet us at the airport, take us to the hotel and then the next day drive the 5 hours to Jaipur.  In Australia it would just take us 2 and a half hours to drive the same distance but with all the traffic, cows, camels, elephants and even some roadworks here it is a much longer journey but great to see the changes ssince wewere last here.
Upon arrival we were greeted with a traditional welcome.  Red dye with grains of rice were placed on our forheads, a piecce of sugar given to us to eat and there were ladies there to sing a greeting to us.
The next few days have been full of the starting ceremonies for the wedding.  As the groom had not undergone the tradional thread ceremony that would usually happen when he was young as he was at boarding school they decided to do it before he got married.  Most of the guests had not seen this performed as it's rare now to be done.
Tomorrow there is to a formal greeting when the brides parents come bringing gifts for the groom and his parents and a formal request for them to be present at the marriage.  Unlike us the grooms Mum is not allowed at the marriage but will attend the dinner in the evening.  This goes back to when the groom and his attendants rode out to another village or town to get married and Rajputs have continued this custom.  Nowsays some women will attend but these are mainly younger ones.  Hopefully I will be able to logon again and tell you a little more as we go.

18
Chit Chat / I'm Off!!
« on: November 12, 2012, 04:04:08 am »
Just wanted to say that I won't be on the Forum for three weeks as I'm off to India for a wedding.  I will try and drop in if I can but at this stage not sure if it will be possible.  We arrive back home on December 9th which is our Grandson's 2nd birthday.

19
Desserts / MOIST ITALIAN APPLE FLAN
« on: September 02, 2012, 06:28:33 am »
MOIST ITALIAN APPLE FLAN

Serves 8-10

7 medium cooking apples
2 tablespoons extra light olive oil or vegetable oil
2 large eggs
2 tablespoons milk
155g (3/4 cup) sugar
2 teaspoons lemon zest
1 teaspoon vanilla essence or 1/2 teaspoon vanilla extract
125g (1 cup) self raising flour
25g (1/4 cup) almond meal
75g (1/2 cup) currants
icing sugar to dust


1.  Preheat oven to 190C.  Grease a 28cm/11 inch flan tin ( I use a loose bottom one)

2.  Place almonds into TM and mill 20 secs on speed 7 ( place into a container)

3.  Place sugar & lemon peel into TM and mill till rind is chopped very fine (approx 10-12 secs speed 7) - place into a container.

4.  Peel apples, core and place into TM Chop for approx 7 secs - but don't make them fine as it's better if a bit chunky (Place
     into a container. 
 
5.  Place the oil and eggs into TM and whisk for about 6 secs speed 4

6.  Add milk, lemon sugar, vanilla whisk for about 6 secs speed 4

7.  Add flour, almond meal and apple and mix on reverse till they are just coated about 6-8 secs speed 4 (I then fold in whats not
     incorporporated with the currants.

8.  Pour into flan tin.

9.  Bake for approx 45 mins or until golden brown and the centre of the flan is firm.

10.  Allow to stand abojut 10 minutes before you turn it out.  Dust with icing sugar and serve with a dollop of cream or icecream.


I was given this recipe from a Tupperware dealer many years ago.  You can make it in the morning and then reheat when you need it.  Very easy and never fails.










Photos:

Tips/Hints:


20
Soups / CELERIAC & CHICKPEA CREAM SOUP
« on: July 10, 2012, 10:07:23 am »
CELERIAC & CHICKPEA CREAM SOUP         (serves 4-6)

300g celeriac cut into pieces 
200g potato cut into pieces
half a chopped onion
600ml vegetable or chicken stock
1 tin of drained chickpeas
1 teaspoon lemon juice
salt/pepper
100mls cream or milk

Place celeriac, potatoes, onion, chickpeas, stock, juice, salt and pepper into TM.
Cook 30 mins, 100C on speed 1
Add cream  and blend for a few seconds
If too thick then add more stock or milk

I was able to make two batches of this soup from 1 celeriac bulb

21
Introduce Yourself / New Members!!!
« on: July 05, 2012, 07:16:59 am »
A warm welcome to all the new members of the Forum.  I have been absent for a few weeks so haven't been able to say hi to you all.  Glad you joined us and after catching up on my 86 pages of unread posts I look forward to hearing more about you all.

22
Chit Chat / Happy Easter & Bye, Bye till June!!!
« on: April 06, 2012, 02:01:30 am »
I want to wish you all a happy, safe Easter.  Wayne and I are off for two months to Europe.  Hopefully I will be able to keep in touch a little while away.  We have planned to spend some time with Frozzie (Kim) in France which I am really looking forward to.  I know the time will just fly and it won't be long before mid June comes around and we are home again.  If there is anyone I have forgotten to welcome I am sorry but for the past few weeks my mind has been "another" place!!!!!
See you all soon!!!

23
Introduce Yourself / Welcome !!!
« on: January 23, 2012, 12:50:34 am »
To all the new members who have joined over the past few weeks I want to say a big Hello.  With so many joining I know I must have missed welcoming someone.

24
Cakes / SPECULAAS (Dutch Spice Biscuits)
« on: December 19, 2011, 06:31:15 am »
SPECULAAS

These biscuits are wonderful for Christmas and they also keep well.  You need to make the spice mix first but this keeps well and then the rest comes together quickly with the help of the TM.  Makes Approx 75 / 6cm biscuits)

Spice Mix:-   4 tablespoons cinnamon
                 3 teaspoons ground cloves
                  1 teaspoon ground nutmeg
                  1 teaspoon ground ginger
                  1/3 teaspoon ground aniseed
                  2/3 teaspoon ground coriander

Other ingredients:-
375g soft butter
300g soft brown sugar
pinch salt
rind of one lemon
500g Self Raising Flour
25g spice mix

Method:-

Place the sugar and lemon rind in the TM and blitz till rind is finely chopped.
Add butter.  Blitz for about 10 secs to combine.
Add all other ingredients (salt, spice mix and flour) and mix on the knead setting until the dough comes together (about 2 mins)
Place in fridge for about 10 minutes to firm up.
If using moulds sprinkle them first with rice flour and press in the dough.
I just roll out the dough(flour bench well) and cut into rounds with a biscuit cutter, top with half a blanched almond.
Bake for 15 minutes appox in a mod oven.

They go crisp on cooling.  If you would prefer a softer biscuit then don't cook as long.

members' comments

ES - the recipe made heaps of biscuits. I made up the spice mix using the tablespoon measuring set that I have - a tablespoon is 15ml and the teaspoon is 5 ml. I didn't have quite enough cinnamon in the cupboard, so I substituted about a teaspoon of cardamom powder, and l used star anise in place of the aniseed. When I measured the spice mix, it came to exactly 25g - I don't have any left over.
I started off using a mould, but it was slow going, so I rolled out the remaining half of the dough and cut out shapes.
They are yummy. I was worried that they would be too spicy, but they're not. I have to hide them from DH and the kids as they keep eating them.

Wonder - I've made these tonight and while they are nice I think I prefer the recipe from Devil of a Cookbook. I found the dough very soft and spread on cooking so they have held their shape well. I'll leave the mixture in the fridge for a while longer but don't think they are going to go very well using my stamp. I'm not sure what I did wrong as I thought I followed the recipe exactly.
Don't think the kids will like them either so I might have a lot of mixture left over.





                  


25
Cakes / KLETSKOPPEN (Dutch Almond Cookies)
« on: December 06, 2011, 01:35:24 am »
This recipe comes from the Dutch Australian Society.  Makes quite a few as you use such small amounts of dough.  They are a bit like brandy snaps so could be shaped if you wish.  I think they would also taste nice if you used powdered ginger instead of the cinnamon.

KLETSKOPPEN  (Dutch Almond Cookies)

Ingredients :-   50g butter
                      150g soft brown sugar
                      75g plain flour
                      1/4 teaspoon cinnamon
                      50g chopped or slivered almonds
                      2 teaspoons water

Method:-

Preheat oven to 180C (350F)
Place butter in to TM and melt  1min  100deg  speed 1
Place all other ings into TM and mix using the dough setting until a soft dough is formed (about 30 secs).
Roll into small balls, flatten them and place onto a lined baking tray.  Only put about 4 onto each tray as they will spread a lot.

Bake for about 8-10 minutes, watching them closely .  They should spread into lacy thin cookies, but be careful they don't burn.

Remove from the oven and leave for a minute to harden slightly, then remove with a spatula to a rack and leave to cool completely.

Members' comments

ES - I was going to make brandy snap baskets for Christmas, but I found this recipe instead. I'm glad that I did as these are delicious. I used flaked almonds and shaped them over the bottom of a coffee mugs once they had been out of the oven for a minute or so. I served some of them with scoops of home-made ice-cream and others with fruit salad. I prefer these to brandy snaps.




26
Welcome / New Members!!!
« on: November 18, 2011, 01:22:00 am »
A warm welcome to all the new members.  I have been away so haven't been able to welcome you all personally.

27
Desserts / PEACHES AND CREAM DESSERT
« on: July 10, 2011, 12:07:20 pm »
PEACHES AND CREAM DESSERT
Serves 6-8

This easy dessert just takes seconds to prepare.  It is a very light sponge with fruit through it with a custard topping.

60g soft butter
1/2 cup sugar
1 egg
1 cup self raising flour
1/2 cup milk
425g can sliced peaches (apricots, pie apples  or pears)  Drained
300ml carton thickened cream
2 eggs - extra
2 teaspoon sugar
1/4 teasonn cinnamon

Place butter, sugar, egg, flour and milk into TMX.  Beat for 10 secs, speed 4.  Scrape down bowl and beat for 3 more secs.
Mixture will become smooth.  Pour into a greased ovenproof dish (I used a 21CM pyrex one).  Top with the drained fruit.
Bake in a moderate oven (180C) for approx 40mins.
While sponge is baking, place Cream and extra eggs into TMX (NO NEED TO WASH) beat for 4 secs speed 4.
Pour combined cream and eggs over peach/sponge mixture, sprinkle with combined sugar and cinnamon.
Bake in a moderate oven for a further 15 minutes or until set.


Enjoy!!!!!!!  This reheats well in the microwave.

Serve with cream or icecream

Members' comments
JD - Trudy, just whipped this up for tonight - it is really lovely.

Chelsea - I made this during the week and we all LOVED it.  Delicious and so easy!  Thanks Trudy. It is our most requested dessert.  Yummy!!!

dede - I made this yesterday and it was exactly how I imagined it would be. Yum Yum. Will we have this again on a regular basis. Thanks for the great recipe Trudy.

Suzanne - I made this using a tin of blueberries and it was absolutely delicious, will definitely be making it again next time I will try tinned pears.

DJ - Ok This worked with double cream - it was a great chocolate and pear pudding.
Here's what I did:
Added cocoa powder to the first sponge mix, with a little extra milk. ( sorry didn't measure, just tipped in approx 1.5 T.
Then place tinned pears all over the sponge mix and baked 35 mins.
Then I melted 100 grams DARK chocolate, added the double cream and two eggs, sprinkled the cinnamon sugar and baked anther 15 mins.

amissel - just made this, delish.

Nikkit - I made this the other day with some stewed peaches and nectarines that I found in my freezer. (well I think that is what they were - I hadn't labelled it!) Must admit though I won't do it with the custard bit on top again, not a fan of baked custard. I liked the crunchy bits with no custard on it. Next time I'll leave that off and sprinkle with the sugar mix and just bake for 40 mins.
Oh and serve with cream and ice-cream!!

Denzelmum - Made this for pot luck lunch. Everybody enjoyed it!

CC - Made this tonight. Enjoyed by all of us, thanks Trudy for a great recipe.

arcadia - I made this tonight and oh boy yummmooo, very yummy and definitely no leftovers here.











28
News about Thermomix / UK Video Release
« on: June 09, 2011, 11:53:37 am »
While reading the May issue of "My Thermomix" Newsletter featured on the UK site I was interested to read that they have developed a DVD featuring two collections of recipes.  These collections are called "Cook with Janie" and "Cook with Alan".
After reading this I did a google search on the above titles and was happy to say that you are able to view some of the segments of this DVD on line.  The cost will be 9.95 plus postage.  I sent an email to the UK to try an order a copy but had a reply telling me that it's only available to residents of the UK.   What a shame!!!!!!!  A great opportunity missed!!!!!!!!!!!!!

29
Chit Chat / Amanda is Famous!!!!
« on: June 30, 2010, 02:20:24 am »
Well today is the day!!!  Amanda's article is in the Advertiser Taste secton.  I think that you should be able to view it on line through   "taste.com.au" if not go to the advertisers website.

Congratulations Amanda it's a great article.

30
Bread / Where is Isi???
« on: June 18, 2010, 06:12:18 am »
Does anyone know what's happened to Isi?  I don't remember seeing a post from her for awhile now?  Isi we miss you!!!!

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