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.

Topics - tonydav

Pages: [1]
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?

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.

Tips and Tricks / Pumpkin Soup - with skin & seeds included
« on: March 01, 2010, 03:21:04 am »

This is the the first time I've tried making the pumpkin soup from the book and it turned out a bit of a disaster.

I used one small golden nugget pumpkin (weighed about 700gms), removed the core and chopped roughly. The book says not to skin soft skin pumpkins. Had a quick peel, and it felt pretty soft to me! So I didn't peel or remove the seeds.

The issue was that it was very grainy. And by grainy I mean give the mix to the dogs grainy. Tried whizzing longer and higher - no difference.

I'm not sure if the graininess is from the skin or the seeds. They were a good size but not having whizzed whole seeds before I'm not sure what happens.

I have another pumpkin but want to work out where I went wrong before trying.  Ideally I don't want to peel as this is what really turns me off pumpkin soup. Maybe I need to use a different variety of pumpkin. I usually use Jap/Kent but think the skin is pretty tough on them.



Cakes / Macadamia and white chocolate cookies - Recipe converted!
« on: February 22, 2010, 12:45:24 am »

I'm new to this forum as I've only owned my TMX since last Friday. Already made about 30 things in it and the wife and kids really love it.

Was browsing the sites and found this recipe. Note it's from this site: and credit is given to the original recipe being from 'As American as Apple Pie' (1990) p.163'

I'm not the best baker in the world, and combined with my newness to the TMX I don't want to risk stuffing this up doing a conversion. Can anyone please help? My wife *loooves* these cookies and as she's a bit down at the moment was hoping to brighten her day when she gets home from work :). conversion below

Macadamia and white chocolate cookies
Ingredients: - makes about 40 cookies
1  cups rolled oats
cup unsalted butter softened
cup sugar
cup light brown sugar
1 large egg
1 teaspoon vanilla
1 cup sifted all-purpose flour
teaspoon baking powder
teaspoon baking soda
teaspoon salt
1 cup white chocolate melts
2 ounces white chocolate chopped
cup chopped macadamias

Preheat oven to 375F.
Place 1 cups rolled oats in container of food processor and process 1 minute.
Beat the butter with both sugars in large bowl of an electric mixer until smooth. Beat in the egg and vanilla.
Combine the processed oats with the flour, baking powder, baking soda and salt.
Slowly add to the butter mixture. Stir in the remaining cup rolled oats, both chocolates and the macadamias.
Drop the cookie batter by tablespoonfuls on ungreased cookie sheets. Bake 10 minutes. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Edit: Changed to Converted as don't need help anymore with this one! Here's tonydav's conversion.

Well, decided to give it a go! Creampuff63's recipe was a very helpful guide.

I'm not quite sure how they should look and taste as I've never cooked these before, but these ended up much the same as the cookies from Subway. I think if the wife and kids were home they wouldn't have even had a chance to cool.

In case anyone is interested, this is my converted recipe. Not quite the same as the original as I only had one type of white chocolate.

Macadamia and white chocolate cookies

150 grams rolled oats
120 grams unsalted butter softened
100 grams sugar
100 grams light brown sugar
1 large egg
1 tsp vanilla
150 grams sifted all-purpose flour
tsp baking powder
tsp baking soda
tsp salt
220 grams white chocolate chopped
65 grams macadamias

1. Preheat oven to 180C fan forced

2. Process rolled oats 10 seconds Speed 6, remove.

3. Process macadamias and chocolate 5 seconds Speed 5 depending on how course you want your nuts. Add to oats.

4. Insert butterfly. Beat the butter with both sugars, egg and vanilla 20 seconds, Speed 4. Remove butterfly.

5. Return oats, nuts and chocolate to TMX. Add flour, baking powder, baking soda and salt.

6. Turn TMX to closed lid position for 30 seconds on Interval  corn speed. Then 10 seconds on Reverse  counterclock at Speed 4.

7. Drop the cookie batter by dessertspoonfuls on ungreased baking paper. Bake 10 minutes or until golden. Note they will still be very soft when removed. Allow to cool for about 5 mins before transferring to a wire rack to cool completely.

8. Do not crowd the cookies as they spread - a lot! I made 22 in this batch and they ended up 10-12cm across!

9. If you like a chewy biscuit remove when light golden brown (similar to the subway biscuits). If you want a hard biscuit wait until they're more of a brown colour. Either way they'll still be soft when removed so that is no guide.

Edit: I've attached a picture of the results below. First time attach so hopefully fine. Also added comments about colour.

Pages: [1]