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Topics - courton
31
« on: July 14, 2012, 01:36:16 am »
HELP! Well, i used the ne wave cooker for the first time and fused the place! yeah really. What has gone wrong?
To try out the machine we placed lentils and water upto the minimum of 1/5 of the container. Closed the lid.Turned the knob to air tight (the knob is very wobbly - is it supposed to be wobbly?) it does not click into place which is what I expected.
Turned pc to high and turned timer to 10 mins. Nothing happened. Timer did not count down and then suddenly water overflowed everywhere and the unit turned itself off and fused the joint.
Help!!
32
« on: July 13, 2012, 10:59:14 am »
I have wanted to make Nonomix's Half Moons after loving her banana and chocolate cake. Here is her recipe
(for 12 mini muffin cases)
150g white chocolate
60g butter
2 eggs
40g sugar
100g flour
80g dark chocolate
Method
Preheat the oven 180C
Put the white chocolate and the butter in the TM bowl and mix 6 sec, speed 6.
Scrape down the sides and lid with the spatula and cook 5 min, 50C, speed 1.
Add the sugar, the eggs and the flour.
Mix 12 sec, speed 4 (scrape down the sides with spatula half way through).
Pour mixture to 3/4 of your muffin cases (or silicone mould like I did).
Cook for 15 minutes (check it’s cooked by inserting a toothpick in one of the muffins. It should come out clean).
Leave them to cool down.
Meanwhile, melt the chocolate either in the microwave or in a bain-marie.
Dip each muffin into the chocolate mixture and set in the fridge for at least an hour.
The recipe is from her blog journal of a french foodie. Check it out.
I made her recipe using mini muffin tins and it ended up looking like mini mushrooms rather than half moons. No matter. It was delish!
members' comments
cookie - I've used what I call mini muffin pans and I have made 23! Obviously my idea doing a mini muffin isn't everyone else's but they will make lovely little bite size cakes. I love them. They are just a perfect size. I don't know if they really look like half moons as I put them into muffin papers to save greasing the tins. I also used milk chocolate instead of dark.
courton - Cookie, that's exactly what I was thinking of doing next time. I think they would taste nicer as small morsels... the white and dark choc combo. Well done.
33
« on: July 06, 2012, 01:43:51 am »
Hi there, I would like to make and freeze some lunch box food over the holidays so that when the teenager is back at school, she can grab it and run. I had a look at some of the old threads and they all seem to cater for much younger kids. I was thinking of making frittatas and French toast. I have looked and looked for the baked bean and egg in a bread casing recipe but can't find it. Any other ideas? I especially want food for these cold winter months
34
« on: June 22, 2012, 12:19:37 am »
I have mould on ikea cotton canvas chairs which are the porch. I have tried the vinegar treatment but it has not budged. Any other solutions?
35
« on: May 27, 2012, 12:12:57 pm »
I bought soehle scale and had to return it since it did not work. Then I bought a cheap one from woollies which also had to be returned since it also did not work. Have bought the old fashioned one but it is not useful for really accurate measurements. So the question is which brand of kitchen scales would you recommend?
36
« on: April 09, 2012, 03:26:52 am »
I have just bought three containers ...Smoked ocean trout rillettes, wasabi cream and pickled red onions, each one holding 200 gms and paid $32.00!!! I bought it after much hesitation since I had it at a friend's place and it was soooooooo delish!!! The brand is "brilliant food" which you get in some speciality shops.
Now I am on the lookout for recipes so that i can make it at home.
Btw, you have it on light rice crackers as nibbles with drinks. Yummy.
Do any of you have a recipe for any or all of these? I have found a recipe for wasabi cream on taste.com but still looking for a good recipe for the other two that you can do on the TMX.
37
« on: March 10, 2012, 05:05:40 am »
We have discussed the quality of TMX cookbooks but I am currently having an extremely frustrating time with a Donna hay cookbook recipe. Mini cheesecakes with raspberry coulis sounded too tempting to pass up BUT the quantity suggested was too much for the number of cheesecakes specified and the cooking time is so far wrong it is not funny. I wonder if her recipes are triple tested? This is the first time I am using a Donna hay cookbook recipe and I am sitting here waiting, waiting waiting for the cheesecake to cook. I guess after the high quality of recipes from the forum and bill granger recipes ( which always work), Donna hay's recipe- based on a sample of one - is disappointing. 
38
« on: March 08, 2012, 11:25:07 am »
I would love for someone to tell me about how to preserve feta from going off once you open a packet and leave the remaining bit in the fridge. I am always throwing out half used feta since it has gone off after a couple of days.
39
« on: March 02, 2012, 08:44:48 pm »
Aldi has advertised a lot of bakeware in this week's flyer including a rectangular spring form cake dish with cover (@24.99). A lot of silicone bakeware at more reasonable prices as well as convection oven and bread maker!! Don't know if the specials are nationwide.
40
« on: March 01, 2012, 06:10:43 am »
Name of Recipe: Orange sweet potato pattiesIngredients:2 or 3 small sweet potatoes (peeled and chopped) 1 onion 1 clove garlic 1 cm piece ginger 1/2 green chilli Breadcrumbs (either fresh or packaged) 2 eggs 1 teaspoon salt Preparation:Cook orange sweet potatoesin basket until it is cooked but reasonably firm. Cooking time would vary depending upon size of potatoes. Remove basket and mash it in the TMX for a few secs. Don't make it too fine - otherwise it will be too watery for the patties. Remove and keep. In TMX chop the onion, ginger, garlic and green chilli for 2-3 secs, and then add 1 tablespoon of oil and cook on for 2 mins at 90c on speed 1 or  . Add sweet potatoes back into the  along with 1 beaten egg, 1 teaspoon salt and enough breadcrumbs for it to be a firm mixture. Mix gently in TMX for 10-15 sec on sp 1. If necessary, add more breadcrumbs. The consistency has to be firm to make it into golf sized balls and then gently pressed flat. In one bowl have a beaten egg and in another bowl, breadcrumbs. Dip each patty in egg, and then breadcrumb mixture. It is best left in the fridge at this stage for at least an hour. Shallow fry with a few tablespoons of oil on medium heat. Lovely with some greek salad. Or make it a touch smaller and serve it with drinks. Yum! Photos:Tips/Hints: you can add chopped coriander in the patty mixture to give it an extra bite!
41
« on: March 01, 2012, 05:52:11 am »
Name of Recipe:Wheat free savoury indian pancakes
Ingredients:
3/4 cup green garam dhal (tiny cream coloured dhal)
1/4 cup uncooked white rice
1 cm piece peeled ginger
2 dried red chillies
1 teaspoon cumin seeds
Preparation:
Soak all of the above in a bowl with water for at least an hour; water should come about 3-4 cms above the mixture. Whizz all of the above in TMX for 1 min on sp 8. It should be a fine mixture. Add salt to taste. Whenever you need pancakes to go with indian vegetable or meat curries, cook these on the fry pan as you would a pancake. Smear the pan with a little bit of vegetable oil and cook until brown.
Tips/Hints: This mixture lasts in the fridge for upto a week so it is great to just take it out whenever and cook these pancakes. Best had with curries!!! It is a nice change from rice and curry
42
« on: February 29, 2012, 04:50:52 am »
I love Bill Granger's recipes and this has to be one of his best. So here it is converted for TMX.
Ingredients
3 egg yolks
55 gms caster sugar
2 tablespoons corn flour
1 teas vanilla extract
185 gm cream
1 cup dark choc grated (170g)
2 sheets puff pastry
icing sugar for decorating
Preheat oven to 220 c. If using frozen puff pastry leave out to thaw.
Grate dark choc by whizzing in TMX on sp 5 for 10 or more secs and remove from TMX. Place egg yolks, sugar, corn flour and vanilla in TMX on sp 7 for 15 secs until smooth. Add cream and 125 gms water and whisk again on 60c, sp 3 for about 5 mins to see if the sauces has thickened. I used UHT low fat cream and so I had to add a little extra corn flour and let it cook for a few more minutes. Add grated choc and cook for an extra 15 sec on speed 3 until the custard and choc are well and truly mixed.
Place the 2 sheets on top of each other and roll tightly like a swiss roll. Then cut into 1 cm wide slices and roll out to 10 cm diameter (to fit your muffin tin) Place these in your greased muffin tin and leave in freezer for 10 mins. Take it out, pour the custard choc mix in tarts and bake for 20 mins. Leave to cool in baking container for another ten mins before sprinkling icing sugar on top and serving. It is delish. Makes 18 gorgeous little tarts. Perfect for morning or afternoon tea! They freeze well!
members' comments
Courton - This is seriously yummy! Very moreish!!
Shazzy - Have made these and they are yummy. Thanks for the conversion courton.
Zilla - They were delicious! I love a fool proof recipe. Will def make again.
JulieO - These are really nice and quick. Loved the rustic pastry bases, no trying to get them perfect. I had some chopped roasted almonds left over from something else so I sprinkled them on top instead of icing sugar. Great conversion Courton.
KarenH - Wow Julie - they look great! I have done one batch and although they taste great, they don't look as good as yours. The choc filling bubbled up and over the top of the tart cases a bit. I am not sure if I had the oven too hot (it was set at 220, but it is a new oven and I'm not familiar with it yet). But the pastry wasn't burnt. When I opened the oven door, the choc mix was really bubbling away. Maybe I didn't let the custard cool enough before filling the cases. It was lukewarm, but not stone cold. What do you think I should do with the next batch? Cooler oven, cook for less time, or cool the custard more.
courton - Sprinkle lots of icing sugar and you will find it looks fine. With the second lot, I would try a slightly cooler oven and cool the custard a bit more (and pour less into the tarts).
fruity - After making these and following the instructions with the pastry, I can't see the need to do that, next time I will just cut circles out of the pastry.
43
« on: February 29, 2012, 04:32:22 am »
Name of Recipe: Berry and maple syrup pudding
Number of People:4
Ingredients:
4 Tbs maple syrup
3/4 cup blueberries or mixed berries (not strawberries) -If frozen or canned, drain
100 gm unsalted butter
100 gm caster sugar
2 eggs
100 gms SR flour
Preheat oven 180 c. Grease and line bottom of 4 ramekins with baking paper. Place 1 tabsp of maple syrup and some berries in each. Cream butter and sugar for 20 sec at sp3. While machine is running, remove MC and add an egg at a time. Turn TMX off and add flour and whizz for another 20 sec or so on sp 3 until mixture is smooth. Place mixture in 4 ramekins and then place these ramekins in a baking dish half filled with hot water (water should come half way up on the outside of the ramekin). Cover with greased foil and bake for 40 min. Invert ramekin gently and serve warm with vanilla ice cream. Yum.
44
« on: February 28, 2012, 10:18:30 am »
Hi, I seem to have a wierd problem whereby my laptop will not keep me a member. It keeps treating me as a guest. So I then login in, make sure I am logged in permanently by ticking "forever" box but the minute I want to respond to someone, it immediately comes up with the message that I am a guest and I am not allowed to make comments. Interestingly, I am able to make comments and stay as a member if I use my ipad! What is going on?
45
« on: February 12, 2012, 04:34:05 am »
I am finding the scale is not accurate...have cleaned the base and stretched the TMX cord...is there anything else I should be doing?
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