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Messages - judydawn
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37141
« on: February 01, 2010, 09:25:29 am »
This is the tortilla recipe from Trudy Olive which JulieO used for her enchilada recipe. 320g plain flour 1 teaspn salt 3 tblspns olive oil 1tspn baking powder 180g warm water Put everything in the TM bowl. Mix 10 seconds on speed 7 to combine. Set to locked position and knead 3 minutes. Put dough onto breadmat and rest 5-10 mins. Divide dough into 12 pieces and roll into flat rounds. Fry in an oiled, hot frying pan until they start to brown. Turn them over and cook the other side.
37142
« on: February 01, 2010, 06:22:47 am »
Name of Recipe: Chicken Fettucine - Asian style
Number of People: 4 serves
Ingredients:
350g fettucine 2-3 teaspns toasted sesame oil 1 tblspn oil - I used bran oil 350g chicken stir fry strips 4 spring onions, sliced 1 teaspn grated fresh ginger 50g roasted red capsicum, cut into strips (you could use ordinary capsicum if you prefer) 80mls rice wine vinegar 1 tblspns ketjap manis or soy sauce 2 tblspns honey (I used Capilano honey with ginger) 2 tspns sweet chilli sauce Heaped tablespoon cornflour Coriander (optional)
Preparation:
Add 1200g boiling water to the TM bowl. Break the pasta in half and add to the water with some salt to taste. Cook 10 mins 100o on reverse and soft speed. Place the pasta into the thermosaver and sprinkle with the sesame oil. Toss to distribute the oil.
Heat the oil in the TM bowl on Varoma temp for 2 minutes on speed 1. Add the chicken strips and saute for 3 minutes on reverse, varoma temperature, speed 1, stopping the machine every minute and stirring the chicken to disperse it evenly in the bowl. It tends to want to cling to the blades. Add the spring onions, ginger and capsicum. Saute a further 3 minutes on reverse, speed 1 Varoma temperature. In the meantime combine the vinegar, ketjap manis, chilli sauce and honey with the cornflour. Add this mixture to the chicken and cook 1 minute on varoma temperature, reverse, speed 1 Pour the chicken mixture over the pasta mixture in the thermosaver and toss it through. Serve in bowls garnished with coriander.
Tips/Hints: Too busy working this recipe out today to do it but next time I will steam some vegies (cut chinese style) in the varoma dish whilst the pasta is cooking to either add to the pasta or serve on the side.
37143
« on: February 01, 2010, 05:36:10 am »
I've converted mine to ice-cream. Mixed it with the rest of the caramel and half filled sprayed silicon muffin trays. Have just popped them out and put them into a plastic bag and will leave them now until teatime. Caramel ice-cream - the mixture tasted nice. The question now is - how hard is it going to set.
37144
« on: January 31, 2010, 11:06:42 pm »
No, that's not it chocdoc/Katya - I did use short-grain rice. Isi, don't stress over variances in the results of your recipes - we will work on it and get it right.
37145
« on: January 31, 2010, 11:00:43 pm »
I found the Wallaby brand at Foodland recently - they never used to stock it though.
37146
« on: January 31, 2010, 12:06:59 pm »
37147
« on: January 31, 2010, 12:04:40 pm »
Great job Cathy - lucky kids if they do end up getting these for lunches
37148
« on: January 31, 2010, 12:00:05 pm »
Not much luckier than that Chookie. Good for you.
37149
« on: January 31, 2010, 11:56:59 am »
37150
« on: January 31, 2010, 11:40:29 am »
Today I made mashed potatoes to go with some lamb in red wine that I found in the freezer, a zucchini pie and isi's new recipe for rice pudding.
37151
« on: January 31, 2010, 11:36:41 am »
Do you usually go around asking stall holders for their recipes Chookie Great that the lady would share with you.
37152
« on: January 31, 2010, 11:32:07 am »
Mine doesn't look nice and firm like yours isi and when I turned it out of the form 6 hours later it still wasn't firm. It was the consistency of a thickish custard but it sort of flopped on the plate. It is delicious though so I wondered if it perhaps needed more rice. With this consistency, if I wanted to serve this one up to visitors, I would have to pour the pudding into stemmed glasses and put the caramel on the top which would be fine but nothing like your picture. The caramel was really nice - I used 3/4 of the can - and it complimented the rice pudding nicely. I think I will use 150g sugar next time as it could perhaps have been a tad sweeter. Thank you for posting it isi, I will certainly do it again.
37153
« on: January 31, 2010, 02:51:05 am »
Have just popped this one into the fridge - how am I going to wait 2 hours for it to set I have never used the Nestle Top 'n' Fill Caramel before either Trudy so we will see how it goes. It certainly is thick but it says on the can to stir it before using if you want a softer consistency. I cut back on the sugar isi, (used 130g) as I am eating far too much sugar since I got my TMX and need to cut down wherever I can. I licked the bowl (well not literally, my tongue isn't that long) and it tasted great and the sweetness of the caramel will make up for the lesser amount in the rice pudding. Can't wait to cut myself a slice. Used a lovely patterned silicon form that I've had for years and never used before.
37154
« on: January 31, 2010, 01:18:53 am »
Yes, go up the sides of the pie plate but not all the way to the top of the dish. I leave a 2cm space at the top so that when you pour the liquid in, it covers all the rice. It can get a bit crispy if left uncovered.
37155
« on: January 31, 2010, 01:11:07 am »
I'm just going to use the condensed type caramel pie filling this time Trudy - can't make Dulc de Lechy again until I get a new seal as it drips everywhere.
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