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Messages - achookwoman
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22006
« on: December 06, 2009, 08:36:32 am »
welcome, not many of us in Central Vic. Hope you enjoy the Forum as much as I do. Very nice people here. You will soon get to know them. I'm also an"oldie" and we live in the Macedon Ranges. Get cooking !
22007
« on: December 06, 2009, 03:50:05 am »
6 eggs, not fresh and at room temp. 275 castor sug. zest and juice of 1 lemon 150g potato flour a little extra flour and sugar mixed together
Filling 300g cream 225g lemon butter
method Separate eggs. Insert butterfly Beat egg whites 5 mins. on speed 4 Set aside in large bowl and remove butterfly Zap sugar with lemon rind 30 secs. at speed 7, scrape down bowl, and zap for 15 secs. on speed 7. Put in butterfly nd add yolks and lemon juice , beat until creamy and thick, speed 4 for 5 mins . scrape down bowl half way through. Add flour through Jam funnel in top, (prevents some of the mess),Speed 2 for 1 min. Add 1/4 of the whites and mix speed 1 1/2 for 30 sec. Tip mixture over egg whites in bowl and gently fold mixture through. ( If there is any liquid egg white in the bottom of basin either tip it out or beat with a hand beater and add to mixture. Pour into prepared pan. pan 23 cm, sprayed and lined. then sprayed again and dusted with the extra sug. and potato flour mix. Bake at 150 for 50 mins, or until cooked. cool on wire rack. When cool split and fill with cream that has been whipped and had the lemon butter folded through. Can be made and filled the day before needed and kept in a sealed container in fridge. Variations- Passionfruit lime or orange Rose water icing and cake cooked with rose geranium leaves cook.ed at the bottom of the cake Rum and chocolate filling in a plain cake, rum and chocolate icing. yummy.
22008
« on: December 06, 2009, 03:00:52 am »
Hilda's Steak Paste for sandwiches. 270g beef, ( blade, rump, or similar without fat or sinew) 140g butter 2 Tablesp. Tomato sauce salt to taste (1/2 teasp.) 1/2 teasp. black pepper 1/2 teasp. freshly ground nutmeg 1 Tablesp. Worcestershire sauce Place all in T.M. bowl,temp 100 foe 30 mins, speed . zap on speed 8 for30 seconds, scrape down bowl, zap again fro 15 secs. speed 8. Scrape out into container, place in fridg. Use as a filling for sandwiches with lettuce and/or pickles. Also nice on dry biscuits.
22009
« on: December 05, 2009, 10:36:52 am »
One of the most annoying things about the T.M , is cleaning out that last delicious bit at the bottom. I was given a plastic thing on a long handle to clean out the cream bottle. It is fantastic for getting the remains of mixtures out of the T.M As far as I know, you cannot purchase them in Australia. Mine came from Holland. I will try and describe it. The plastic handle is 34 cm. long, and 3/4 cm. wide. It fits into a base that is a 1/2 circle. - 5 1/2 cm on the flat side and 2 cm. on the deepest part of the semicircle. The 1/2 circle is flexible so that when you scrape under the blades it doesn't get stuck. It is made by Tiger Plastics Holland and has Aangevr stamped on it. I tried to find it on the internet but without luck. Perhaps someone can help - even Grace or a Forum member who has a Dutch contact. I feel that it is so valuable that it could become part of the starter kit.
22010
« on: December 05, 2009, 09:07:12 am »
I've just made another bottle of this Lemon spread from the recipe as printed . I have assumed that everyone will include the juice from the lemon(s), with the other ingredients. I probably should have stated this in the recipe. Sorry!
22011
« on: December 05, 2009, 08:13:57 am »
Judydawn, given the T.M and how easy it is to zap things I would probably zap the whole lemon before I added the tomatoes. Enough juice should come out of the tomatoes as they cook to stop them sticking. I'll have a go at the end of summer when tomatoes are cheap.
22012
« on: December 05, 2009, 07:38:43 am »
Thermomixer, have just looked at Windblown cake recipe. What a beauty ! I have been going to convert a recipe for Lemon Feather Cake but need to convert and then test. As it is similar to this cake but made with potato flour I will get on and do it. It also is very light and good for those who can't tolerate gluten . A good afternoon tea cake for the ladies.
22013
« on: December 05, 2009, 07:14:08 am »
judy dawn, tracked down a recipe for jam, made with tomatoes. I will give it to you as sent from a friend. Would be easy to convert to T.M. 2 pounds of tomatoes 2 pounds of sugar 1 medium lemon 1 Tablsp. strawberry essence
Cook tomatoes with sugar and lemon until it reaches setting point. Add strawberry essense and cook a few mins. longer.
I think I would give the tomatoes a good boil up before I added the sugar.
22014
« on: December 05, 2009, 06:17:21 am »
Apricot Fudge and Cooked Coffee Fudge. These recipes are both adapted from "Simply the best", by Annabelle White and Kathy Paterson. Although I have been making these for ages, the T.M has made it so much quicker. I make both recipes at the same time as DH likes the coffee ones and I like the apricot ones. I buy cheap plain biscuits but the very best butter, walnuts and apricots. APRICOT FUDGE 200g unsalted butter 397g can sweetened condensed milk 2 packets x 250g plain sweet biscuits 2 cups of dried apricots chopped ORANGE ICING 2 cups of icing sugar grated rind and juice of one orange
( I keep several packets of the crushed biscuits in a sealed container ready for use)
Crush the biscuits in the T.M bowl, 1 packet at a time, press Turbo 3 or 4 times. set aside. Chop apricots, 5 sec on speed 7. set aside. Chop butter and place in bowl,3.1/2 mins on temp. 100, on reverse gentle. Check to see that butter has melted. If not give it another min. Add condensed milk, 3 1/2 mins,Temp. 80, reverse gentle. Add 1/2 biscuits and 1/2 apricots ,2 mins. g.entle reverse. Add remaining biscuits and apricots and mix in with spatula. Press into a swiss roll tin lined with paper. Cover with plastic and refrigerate until cold.
Mix all icing ingredients together in T.M. Speed 1 for 1 min. Make a thin icing and spread over biscuit. Let set, remove from tin in 1/3 rds. and cut into small pieces. In hot weather keep in fridge.
Cooker coffee fudge slice. 110g unsalted butter 1 can 397g of sweetened condensed milk 1 teasp. golden syrup 2 cups of walnuts. 1 packet of plain sweet biscuits
Coffee icing 2 cups of icing sugar 2 Tablsp. coffee essence ( I use coffee and chickory essence in a bottle) boiling water to mix extra walnuts to sprinkle on top
Melt the butter ( as above but shorten the time ) Add the condensed milk and golden syrup and mix as above. Chop walnuts by hand and add with crushed biscuits to T.M bowl. 3 1/2 mins on reverse gentle. Press into a 22cm. square tin ,lined with baking paper and bake at 155 ff for 25 mins. Slice should be golden brown.
when cold ice, sprinkle with nuts and when set cut into small pieces.
22015
« on: December 04, 2009, 08:46:04 am »
Judydawn, I like the way you went about this. I first made this to take to a school camp all the little kids loved it.I have just made 2 biscuit slices , converted to T.M., I looked at the site and couldn't find anything similar. They are made with a crushed biscuit base. May be I'm looking in the wrong spot. I looked under cakes.
22016
« on: December 04, 2009, 06:05:09 am »
At the demo that the beautiful Anita did at my house I talked to her about the timing of both the bread and the general program. She said that the idea was to show how quick and easy it was to make bread. I said what was the point when it didn't produce a good loaf. faffa 70 you have it right - both hot oven and rolls. With the hot oven you get a quick "bounce" , and the rolls dont take as long to cook.
After re reading my post of last night I think it might put cooks off, - too long. When my son comes up on Xmas day I will make a vidio and put it on a post. It really is not much trouble at all. With the cold start, my oven takes 20 mins to heat to 200 ( not 400 as stated in recipe) I dont like wasting the power, and with a little fiddle at the end can get a good loaf. Thermomixer, your sour dough loaf looks excellent. I have found that I can keep the starter in the fridg for up to a month without feeding it.
22017
« on: December 03, 2009, 11:41:12 am »
Judydawn has asked for my modified recipe for the EDC recipe for basic bread. I will keep it simple and it is basically for those who have not made bread before or who have not any success. Ingredients.good as stated except - use 2 full teasp. of yeast. -no salt if using a bread premix (like Laucke) which is a good idea if starting. -can replace wheat grain with wholemeal bread flour or premix. Process in EDC is good for mixing and kneading, then- - roughly form the dough into a ball , place in a lightly oiled bowl. spray with water,, - cover with plastic,( I use a shower cap !)you could place it in a plastic shopping bag that you can see through. - place bowl in a warm place, this will depend on your climate, the best temp is between 20 and25 degrees. A friend puts her basin in her bed with the electric blanket on ! We are in a cold climate. - It needs to DOUBLE, the time will depend on the temperature. At the above temp. it will take 30 to 40 mins. -when double tip out on to the lightly floured bench or ( better still the T.M.mat.) decide what you are going to cook your loaf in. you can use what ever you like - bread tin, Pyrex loaf pan , cast iron cass. dish.,french bread stick pan. -oil the dish well , and generously sprinkle baking dish with seeds or oat flour or rolled oats. - flatten out bread, fold sides into center, and tuck ends under. form into the shape that will suit the baking dish. Place into dish. - spray with water, sprinkle again with seeds etc., Make 3 or 4 slashes across top about 1 cm. deep and cover with showercap or plastic bag. ( tie the bag so that the moisture is kept in) - place in the same warm spot that you used before. Let it again DOUBLE. This will take slightly less time than the 1st. rise. I have found you can cook the loaf in a cold start or hot oven with very little difference. COLD - place loaf in oven , spray with water and set temp. to 200 degrees. Set timer for 30 mins, After 30 mins take bread from oven and turn bread upside down into tin. Put back into oven. Set timer for 20 mins. Cook for 20 mins. If base of bread does not appear to be nice and brown, turn oven up 10 degrees and cook for another 10 mins. HOT - warm oven to 400 degrees. and cook as above , except the loaf should not need the extra 10 mins. at the end. Try to resist cutting loaf for 1 hour, or you will rip the dough and not be able to assess the quality of the loaf. If there is a doughy layer at the bottom, you have not let it rise enough . If there are big holes then it has risen too much . Reading through the posts made me realize just how our likes differ in what we expect from a loaf. You can add a tablespoon of any grain or seeds without making a great deal of difference to the texture. Judydawn likes a soft loaf so could add a tablespoon of leftover mashed potato. Many of you are already making very good bread, keep at until you get it exactly as you would like it. For members who live in warm climates I suggest you might like to read 'Wild Sourdough" by Yoke Mardewi. Although she deals with sour dough she does live in W.A. You might like to experiment with doing the 1st rise in the fridg over night.
22018
« on: December 03, 2009, 06:56:01 am »
Although some of this post is a few months old I feel I can contribute. MY E.N.T specialist recommended Neilmed sinus rinse. It is unpleasant to use and much the same as the Fess, I would think. However it is really good , and from using it twice a day to after a few months only once or twice a month.
22019
« on: December 03, 2009, 06:40:26 am »
Have just read though the posts on the Dishwasher liquid soap. I have made a batch and have trialed it . Two conclusions,
1. Does remove oil/grease well but leaves lemon bits on door and in soap holder, and leaves marks on knives and on some plates. 2. It scratched my bowl on the base where the rubber ring sit under the blades. This is probably my fault. the salt I used was finer than rock salt. CONCLUSION - Will not use it in dishwasher as the wash is not good enough (certainly not on good glasses or good crockery). Don't want to risk damaging my bowl by making another batch.
My machine is an Asco and I normally use Liquid Finish.
22020
« on: December 02, 2009, 12:49:41 pm »
Thanks for this fab. recipe Thermomixer. Made it for visitors tonight, fabulous. Cooked it at 80 but otherwise made it exactly as stated.
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