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Messages - tonydav

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Recipe Requests / Re: Creamed Honey???
« on: April 10, 2013, 12:55:43 am »
Old topic, but will comment anyway...

Wouldn't "store bought" honey be pasteurized?

We used to make this at school using a modified electric mincer.  Sold tons of the stuff at the annual fete.

Desserts / Re: Custard tart in pie maker
« on: September 02, 2012, 12:42:03 pm »
Mine just went that colour.  But then my eggs were from our chooks who eat a lot of grass. Some of the eggs are almost red they're that orange.

Condiments and Sauces / Re: Habanerosauce tabasco style
« on: July 29, 2012, 10:58:17 pm »
I made this recipe on the weekend - half batch only - not enough habs still on the bush.

Very tasty and as expected very hot.

Funny story - after thoroughly washing and drying the TMX after making the sauce decided to make a latte. I always do the milk in the TMX for this. Started drinking and wow, chilli latte. Not what I was expecting and not something I'd make again. Got through it all but made sure I super thoroughly cleaned the TMX before making custard tarts. Hmm, chilli custard tarts....

Desserts / Re: Custard tart in pie maker
« on: July 22, 2012, 10:09:47 pm »
Hope you enjoy them as much as my family did. Just remember the pastry "puffs" about 2x in the pie maker, so roll it nice and thin (has to be pretty thin anyway to make 8 bases from one mix!)

Desserts / Re: Custard tart in pie maker
« on: July 22, 2012, 11:45:25 am »
The EDC SC pastry recipe makes 8 tarts. So the simple answer is to simply halve the custard recipe. Makes 8 which is about perfect here.

I don't think they'd freeze well.

One further update:

For the last batch of 8 I did I heated the custard to 80 in the TMX before adding to the bases. This allowed me to add a bit more custard and still have them set before the base burned.

Desserts / Re: Custard tart in pie maker
« on: July 19, 2012, 10:15:50 pm »
Did my testing last night and I'm happy with the results. More importantly DW is very happy - even wants me to make them for her father tomorrow.

I think the key thing with the tarts is to make your own shortcrust. The stuff in the EDC cookbook is fine. I added about 1 1/2 Tbsp castor sugar to turn it into sweet dough.  You also need to roll it *very* thin - about 1-2mm but no more as the pastry swells up when cooking.

I used the recipe from here:
and I must say it makes a bucket load of tarts - about 16!

When adding the custard it's important not to add too much as they won't cook before the pastry and if they're too high they seem to get too hot and scramble. Keeping about 1/2 cm from the top of the tart seems to work well.

Cover with baking paper. It really shouldn't be needed but it does temper the heat a little and ensures no sticking. I'll probably try a batch without and see if it cooks better.

Cook for 8-9 minutes until the dough is cooked and the custard set but still wobbly.

Dust with nutmeg and set aside on rack to cool. Once cool refrigerate.

One further update (22nd July)

For the last batch of 8 I did I heated the custard to 80 in the TMX before adding to the bases. This allowed me to add a bit more custard and still have them set before the base burned. Cooked for about 7 minutes for the custard to be set.

Desserts / Re: Custard tart in pie maker
« on: July 18, 2012, 01:02:28 pm »
I think I'm going to try two more approaches:

1. Make own SC pastry using EDC recipe with added icing sugar
Use existing pie maker recipe with a bit more sugar
Cover tarts with baking paper
Cook until custard is almost set

2. If 1 doesn't work:
Use SC pastry from EDC and blind bake in pie maker
User custard tart recipe from here:
and add to precooked shells.

Hopefully 1 will work as I think it will be easier.  Will report back.

Chit Chat / Re: Electric pie makers and recipe ideas ;)
« on: July 18, 2012, 01:19:58 am »
They sound really good Tony...might copy that!!  :D

I made more beef, bacon and cheese pies for lunch today as we had leftover varoma beef and gravy from last night's dinner.  :)

Which recipe did you use for the Varoma beef & gravy?  The family really likes beef, bacon & cheese pies - this sounds like a good starting point.

Desserts / Custard tart in pie maker
« on: July 17, 2012, 11:43:11 pm »
This is sort of a follow on from the huge thread about pie makers (about 30 pages).

I tried making the custard tarts using the pie maker recipe and can't say I'm impressed with the results.

Basically it was:

* 2 eggs in TMX, speed 3 10 seconds,
* Add 1 tbsp castor sugar, pinch cinnamon, 150mL milk, speed 3 10 seconds

Put pie bases in maker, spoon in liquid.  Cook for 10 minutes.

My results:

1. Stuck to top.  

2. Where touched the top looked more like sweet scrambled eggs.

3. Base (pre-made) not good enough

4. Mixture not sweet enough

5. Bases too dark, almost burnt.

Obviously 3 will be fixed next time by using the TMX shortcrust recipe and probably adding a bit of icing sugar.

I'm not sure about the recipe and procedure though. There's a recipe in this section using premade bases that cooks the mixture. Similar to this recipe but added vanilla as well.

Has anyone tried this in the pie maker?

Or something else that works well?

Chit Chat / Re: Electric pie makers and recipe ideas ;)
« on: July 17, 2012, 06:05:26 am »
I got the quick but could only think of dirty lol
We have a winner!

Term goes back to my old programming/hacking days.

Maybe "Quick and Delicious" would be more appropriate though!

I also forgot to mention the mix should be pretty thick - too thick to eat normally - as you heap it up to make a mound. Basically same shape top as bottom (why you need the baking paper).

If it's too runny to do this add instant mash potato which will thicken it and keep the flavour consistent.

Chit Chat / Re: Electric pie makers and recipe ideas ;)
« on: July 16, 2012, 02:00:49 pm »
Started reading this thread this morning, really got my "juices" going, so just had to buy a pie maker (it was already on the wish list after D8yoS decided large pies cut into pieces aren't really a pie.

Already had most of dinner organised but remembered back to my squash tournament days being served vege pies and how good they were.  Gave it a burl and the kids (and I) loved it. DW a bit so-so but the kids and I fought over hers.

No real recipe as such but basically:

Carrot, onion and celery chopped roughly on speed 4
Add oil and cook about 5-7 minutes until carrot tender
Remove to bowl.
Add unskinned potatoes and skinned pumpkin and 250ml milk (may need to reduce), 20mins 100 speed 1 (basically as per tmx book)
Don't do the step with the whisk thingy (tired can't think of the name ;)
Remove the potato and add to carrot etc
Add peas and corn
Add salt, pepper to taste
Add beaten egg and mix
(Note at this stage I also added some shredded bacon so we'd have some protein with this meal - (as we were having vege pastizzis), but I think there wouldn't be an issue leaving this out)
Spoon into bases in pie maker
Sprinkle cheese over the top
Place sheet of baking paper large enough to cover all 4 pies
Cook until base cooked and cheese nicely coloured.

I used premade shortcrust for this. I think that's what I'll probably use in future to keep it quick and easy (but I must say compared to the tmx made stuff it's no where near as "short" - certainly wouldn't use it for my quiche.)

There was enough veges for 2 batches so I'll freeze the rest for a Q&D side vege meal that the kids will fight over.

Would also make a good healthyish lunch  8)

Bread / Re: Artisan no-knead bread in 5 mins
« on: September 18, 2010, 11:37:09 pm »
What I didn't know until recently is that a US "cup" is different to our "cup".

US cup = 237mLs

as per

Having said that, when I changed the measures I didn't notice any difference. I have however started adding bread improver (1gm per 100gms flour) and this has been a plus with a far more open hole structure.

Still the best bread for toast! I miss it if I have to use "normal" bread. I'd make about 3 loaves a week now.

FWIW, my current recipe, all converted (including those cup sizes :)) is:

710 g lukewarm water
add 15 g yeast
add 20 g salt
mix thoroughly with any residue from the last batch, normally use a stick blender for this
add 925 g unbleached flour
add 9 g bread improver
mix together, leave 2 hrs and put in fridge.

BTW: I always make a triple mixture as my loaves are pretty big. I'd get 2 from this mix. I don't use the TMX to mix anymore as for three mixes I need to do it three times - easier with a wooden spoon.

When making, remove from fridge and gently work into a ball shape by pulling the sides down to the bottom for a minute or so. Place on baking paper (if you want put sesame seed on the sheet first). Leave at most 90 mins and if hotter weather leave less. It's important not to let it over rise as otherwise you'll get very little "oven spring".

The cooking is a bit flexible and depends on the size of the loaf. Mine are around 800g-1kg.

I turn my oven to 230 C and when the oven is at about 150 place my enamelled cast iron caserole dish on middle shelf. When at 230 put bread, on baking paper in dish, cover. Cook for 45mins with cover on. Remove cover and keep cooking until fully cooked - around 10-15 mins. Should be a dark brown (not black) colour. Test with skewer (will still be a tiny little bit wet - it never dries out totally) or better use an instant read thermometer.

Recipe Book Recipe Reviews / Re: EDC Beef Stroganoff Review
« on: August 17, 2010, 01:18:43 am »
I agree with your FIL. Certainly a far cry from my "traditional" Beef Strog. Having said that, I really like it but think of it more as "Beef with Mushrooms".  I always use a lot more (double) mushrooms, onion and beef, and use the TMX to cut the mush pretty small so the kids don't know it's there (about 2 sec on speed 4).  They like it with pasta so the glut of sauce is good.

Last time I made it I had a blade roast that was diced into pieces. Did all the prep and then cooked at 160 in the oven for 2 hours. Really nice again.

Recipe Book Recipe Reviews / Re: EDC Beef Stroganoff Review
« on: August 14, 2010, 12:33:45 am »
I always make it with yoghurt these days (let's face it - cheap and healthy).  Always nice.

Soups / Cheats Minestone Soup
« on: July 24, 2010, 06:00:06 am »
Cheat's Minestone Soup
NB: The original receipe this is based on is from Donna Hay magazine. I've made a few changes to liven it up a bit and also "Thermomix it". It's so easy to make I often quickly make it for lunch. The kids also like it!

1 tsp Olive oil
1 each brown onion
2 each garlic cloves
2 each celery stalks
1 carrot
1 sprig basil
800 g can crushed tomatoes
2.5 cups chicken stock
400 g can cannellini beans
50 g rissoni pasta
1 dash tobasco or similar sauce
pesto to serve
parmesan to serve

1. Crush 2 garlic cloves speed 9 3 seconds

2. Add 1 brown onion quartered, 2 celery stalks roughly chopped, 1 carrot roughly chopped, basil

3. Chop speed 5, 3 seconds, scrape down, speed 5, 2 seconds

4. Add 1 tb Olive Oil, cook 8 minutes 100c, reverse soft

5. Add 2 cans chopped tomatoes, 2.5 cups chicken stock, 1 can cannellini beans, 50g rissoni pasta

6. Cook 100c, 5 mins once boiled reverse 1

7. Add dash tobasco sauce and salt to taste

8. Serve with 1/2 - 1 ts pesto and grated parmesan and additional dash of tobasco if desired, and crusty sourdough or similar for dipping!

I've used bortelli beans when I didn't have cannelli. Tasted fine.

Rissoni pasta is a small rice like pasta.

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