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Topics - CreamPuff63
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181
« on: June 02, 2010, 10:14:36 am »
Refer photo's and instructions from www.artisanbreadin5.com as they are very easy and self explanatory. Make Brioche Pastry from EDC p 116. Makes double the amount required, so do x2 different fillings. Mix together the cream cheese, sugar, and vanilla in the TM bowl Speed 5, 10 seconds. This will make enough for the 2 braids. Alternatively instead of the cream cheese mixture, make some Almond Cream: Place 1/2 cup almonds in TM bowl and process to a fine meal. Combine 3 egg yolks and 3 tablespoons sugar in a bowl and whisk until pale and creamy. Fold in 1 cup of whipping cream, 2 tablespoons brandy and then the almonds. One braid I made was cream cheese mix, raspberry jam, frozen raspberries. The other was cream cheese mix, apricot jam, and Chookies Caramelised Apples (see Desserts)
182
« on: May 31, 2010, 05:28:25 am »
Ingredients:
Base and First Layer:
75g butter
90g raw sugar
75g plain flour
40g SR flour
20g desiccated coconut
1 tsp lemon juice
1 tsp lemon rind
110g (1/3 cup) raspberry jam
70g (2/3 cup) frozen raspberries or blueberries
Almond Topping:
250g almonds
30g raw sugar
2 eggs
Preparation:
Preheat oven to 190 conventional/170 fan forced. Grease 18x27cm slice pan, and line with baking paper.
Add lemon rind to TM and blitz 10 secs, Speed 8 for or until finely chopped.
Set aside.
Add sugar to TM bowl, 3 secs, Speed 10.
Add butter 1 min, Speed 6 until creamed.
Add flours, coconut, lemon juice, and rind then mix 20 secs, Speed 3.
Press into prepared pan and prick base with a fork. Bake 15 mins or until golden.
Allow to cool.
Combine jam and raspberries and spread over base.
Spoon almond topping roughly over raspberry layer and bake further 10-15 mins or until coconut is golden brown. Allow to cool and cut into fingers.
Almond Topping:
Add almonds to TM bowl, 7 secs, Speed 6. (To ground almonds finer – do longer)
Add sugar and eggs, 5 secs, Speed 4.
Photos:
Tips/Hints:This is berry delicious – do not leave on the bench unattended.
I tried a chunky almond topping, pictured, and will try grinding the almonds more next time to see what I prefer as that is what the recipe specified.
Source: CSR Raw Sugar pkt.
183
« on: May 23, 2010, 07:01:54 am »
Base
4 breakfast cereal biscuits (Weetbix)
100g brown sugar
85g coconut
150g plain flour
1 1/2 tsp baking powder
1/2 tsp cream tartar
1/2 tsp salt
155g butter, melted
3 tablespoons raspberry (or other) jam
Base:
Preheat oven 175 degrees. Prepare slice pan.
Crush biscuits in TM bowl for 4 seconds, Speed 3. Add remaining ingredients (except jam)
and mix for 20 seconds, Speed 3 .
Bake in moderate oven 20-25 minutes or until base is firm; cool.
When base is cold, spread with jam, then quickly spread marshmallow over. Sprinkle some dessicated coconut over the top.
Put in fridge to set, when marshmallow is set, cut into squares with a knife dipped in hot water.
Marshmallow Topping:[/b]
Put 220g raw sugar in TM bowl and mill for 3 seconds, Speed 9.
Add 230g water and 1 1/2 tsp gelatine over and then cook for 5 mins, 100 degrees, Speed 3.
Then while heat is slowly coming down, 5 mins, Speed 3.
Leave the mixture to cool (will take over an hour).
With MC off - add 1/2 teaspoon vanilla and beat until thick and fluffy 8 mins, Speed 6.
Tip: the marshmallow takes a while to cool down, so towards the end you can put in the fridge to speed up the process. The mixture should be thick and creamy looking, and will set when you put it in the fridge upon completion.
members' comments
Debbiebillg - marshmallow wouldn't set. I decided to have a play, after all it was either save or bin it ! Before I picked my son up, I mixed two teaspoons of gelatine in a cup with some hot water. I then tipped this into the rest of the mix and gave it another mix with the hand mixer. It didn't seem to do much, but I left it sit (fed up with it lol) and went to get my son. When I came back it had set hmmm. So I gave it another mix which thinned it to be able to pour, then tipped it over the slice and put it in the fridge. What do you know it set !!! It's not quite as fluffy but at least it's not a gooey mess. Thanks heaps.
CP - I'm glad it worked in the end. Notes added to the recipe to ensure success with the topping.
184
« on: May 17, 2010, 07:16:30 am »
Ingredients:Base:125g butter 10g cocoa 2 eggs 180g sugar 150g Plain flour 1/2 tsp baking powder pinch salt 110g sultanas 1 tspn vanilla essence Topping:30g butter, softened 110g icing sugar 1 tablespoon cream 1 tspn peppermint essence 125g cooking chocolate Method:Preheat moderate oven for 180 degrees. To make base, in TM bowl melt butter and cocoa on Speed 1, 60 degrees, 3 minutes.Add eggs and sugar to bowl, Speed 3, 10 seconds.Add flour, baking powder and salt, Speed 4, 10 seconds.Then add sultanas and vanilla for 10 seconds, Speed 3, Reverse  Pour mixture into 18x30cm greased slice pan. Bake in oven 20-25 minutes, and allow to cool. To make topping, beat butter, icing sugar and cream together for 1 minute, 37 degrees, Speed 4. Add peppermint essence 10 seconds, Speed 4. Spread over base. Chop chocolate Speed 8, 5 seconds, and then melt for 2 minutes, 50 degrees, Speed 3. Pour over peppermint mixture. Variation:Add 1 cup choppped walnuts to base and for topping, omit peppermint and add 1 tspn vanilla. (There is a lovely layer of peppermint, which you can't see in the picture because we couldn't wait for the chocolate to set ) members' commentstwistiebrinkley - I made double the peppermint cream and DH has asked that I don't add the sultanas next time, but definitely this easy to make and very yummy. Chelsea - It is yummy but I think I would leave the sultanas out next time too. They don't really seem to fit with the peppermint. Was I supposed to let the peppermint layer set in the fridge before pouring the chocolate on CP? Mine blended in when I tried to spread the chocolate out a little around the edge. It doesn't look pretty but tastes nice. Thermesa - I doubled the peppermint layer to compensate for the slight dome of the base layer. DS and I are quite tempted to eat more but will save some for daddy.
185
« on: May 05, 2010, 04:08:22 am »
Made the Lamb Biriyani last night. Did not have enough room in the TM to add the 3 potatoes and ending up leaving out probably 1. The potatoes were added in the last 30 mins of cooking (takes 1hr), and they still ended up raw. I think that the speed was too slow for the amount of ingredients inside the TM bowl, and they weren't getting rotated around enough to cook through. The kids thought it was very watery, and a bit like soup. Flavourwise not bad, but I am not a biggest fan of Indian food anyway. We had some leftovers, so will probably be better re-heated today.
From this experience, 3/5
186
« on: April 14, 2010, 08:24:05 am »
Recipe Name: Three Colour Bread
Book Name: TM A Taste of Vegetarian
Tweaking details: none
Review: Great recipe
Score: (out of 5*) 5/5
The recipe made a lovely dough - perfect consistency. Once the colours were mixed in, I left to rise for about 1.5 hours before rolling out. Then I made the plait, and let it rise for about 30 mins while the oven was warming up. Looks amazing both whole and cut up into slices, and secondary to its looks - also tastes delicious.
187
« on: April 12, 2010, 08:25:50 am »
Ingredients:
200g natural yoghurt
65g plain cottage cheese
2 eggs
30g sultanas
20g wholemeal flour
1 tablespoon wheatgerm
15g raw sugar
pinch cinnamon and nutmeg
1/2 teaspoon vanilla essence
Method:
Preheat oven to 190 degrees Celsius. Lightly grease a slice pan. (25 x 7.5cm)
Mix all ingredients in TM bowl on Reverse,Speed 3 for about 10 seconds or until combined. Pour mix into pan and sprinkle extra nutmeg on top.
Bake for 40 minutes. Cool and then refrigerate.
Note:
Dried fruit can be varied, you can add almonds on top or serve hot or cold with stewed fruits.
(Is very light and spongy, and tastes reminiscent of Bread & Butter Pudding. Ideal in a lunch box as a healthy snack).
188
« on: April 09, 2010, 04:37:11 pm »
Master Moderators - A thought has just occurred... every 10 pages that a certain recipe goes beyond, any successful variations during that perod are summarised at the end of the recipe where it is printed off so people do not have to read through lots of posts to find what works and what doesn't??
Would this be do-able?
189
« on: March 05, 2010, 05:45:18 am »
Makes 16 pieces.
Ingredients:
300g pitted dates
250g water
80g caster sugar
185g butter, chopped
180g brown sugar
200g Plain flour
1/2 teaspoon bicarb soda
130g rolled oats
Method:
Pre-heat oven to 180 degrees. Grease and line a 3cm deep 20cm x 30cm pan.
Chop dates in TM for 5 seconds, Speed 7 (needs to be chunky). Combine dates, water and caster sugar in TM bowl and cook on 7 minutes, 70 degrees, or until dates have absorbed liquid. Set aside to cool to room temperature. Quick rinse of TM bowl.
Cream butter and brown sugar in TM bowl for 1 minute, Speed 5. Add flour and bicarb of soda over butter mixture. Combine for 10 seconds, Speed 5. Add oats, and mix for 10 seconds, Speed 3 - 4.
Press half the oat mixture into base of prepared pan. Spread date mixture over the top.
Crumble remaining oat mixture over date mixture so dates are completely covered, pressing on with your fingertips.
Bake for 35-40 minutes, or until golden.
Sprinkle with 1 tablespoon caster sugar.
Cut into slices. Serve warm or cold.
Source: Super Food Ideas, April 2004
members' comments
Chookie - was very nice. Will make it again. I made a couple of changes, I mixed some chopped walnuts with the topping mix as it didn't quite cover the date mix. I also used 2/3 coconut oil instead of the butter, that is 100 g of oil and 85 g butter. I also used 85 g of wholemeal flour. I let it cool completely in the tin. Thank you for a good stand by recipe to fill the biscuit tin.
This slice keeps really well. Had some today with cream, when unexpected visitor arrived for lunch.
MJ - I've just put it in the oven. I add lemon rind to the dates and cut down the sugar in both the dates and the pastry. I did like the slice, very rich and quite sweet still. I'd add lemon juice and take out some of the water next time in the date mixture. This would also be great with the Fruit Mince that I bottled at Xmas time.
ES - I love this slice and have made it a number of times. I entered it in the Royal Show along with two other slices and won third prize. Thanks CP.
190
« on: February 23, 2010, 03:48:22 am »
Makes 12 pieces
Ingredients
125g butter, softened
80g caster sugar
2 eggs
130g almond meal (whole almonds 10 secs, Speed 7)
2 tablespoons sifted Plain flour
400g can apricot halves in natural juice, drained
1 tablespoon apricot jam
Method
Preheat oven to 180 degrees celcius. Grease/line a 17cm x 28cm (base) slab pan. Line with baking paper and have an overhang at the sides (see Notes)
In TM bowl, add butter, sugar and eggs for 30 seconds, Speed 6.
Add almond meal and flour, mix 10 seconds, Speed 5.
Spread mixture into slab pan. Place apricots, cut side up, on top and press slightly into mixture. Bake slice for 18-20 minutes
or until a skewer inserted into the centre comes out clean.
Place jam in heatproof, microwave-safe bowl and microwave uncovered on High for 30-40 seconds or until warm.
Brush warm jam over hot slice. Cool completely in pan. Cut into pieces. Serve
Notes & Tips:
Use the overhang to lift the slice from the pan.
If the apricots are large, you may need to cut them in half.
Slice can be stored in a single layer in an airtight container in the fridge for up to 5 days. Remove from fridge 30 minutes before serving.
Source: Super Food Ideas, March 2006, p80
members' comments
Netstar - I had some left over apricot halves after making the apricot chicken risotto from the EDC so used them to make this slice. The slice is so delicious! The almond meal base is really tasty especially with the juicy apricots on top. I didn't have any apricot jam to glaze the top so I just used some strawberry jam I made last week and it was fine. Whole family have been eating the slice all morning!
JD - I whipped this up, very tasty and very quick CP. My can of apricots was disappointing though, not too many whole firm pieces - a lot were bitty and mushy. No wonder they were on special, they obviously knew they had messed up with this batch. We had it warm with thickened cream.
191
« on: February 09, 2010, 09:44:38 am »
Serves 4 - 6:Biscuit Ingredients:340g ground almonds - 6 secs, Speed 6340g caster sugar, raw sugar – 3 secs, Speed 104 egg whites 30ml amaretto liquor Butter, for greasing Preparation:Preheat the oven to 170 degrees. In TM bowl beat the egg whites until firm – 37 degrees, Speed 3.5, 4.5 minutesMix the sugar and almonds gently into egg whites. (Did this by hand – but could do it TM maybe with the Butterfly?)Add the amaretto liquor and fold in gently until you have a smooth paste. Place some greaseproof paper on a baking sheet lightly brushed with butter. Using a teaspoon place small heaps of the mixture approx 2cm apart, as they will expand whilst cooking. Bake in oven approx 15 minutes until golden brown. Source: http://www.bbc.co.uk/food/recipes/database/amarettibistcuits_67183.shtml Tip: Use the yolks to make a custard for the following recipe. Dessert Ingredients:4 large ripe but firm peaches 2 tablespoons sugar 1 egg yolk 30g butter 90g crushed amaretti biscuits ¼ cup white wine or water Preparation:Preheat the oven to 180 degrees. Halve the peaches and remove the stones – there is no need to skin them. Put amaretti biscuits into TM bowl for 4 secs, Speed 4 until evenly crushed but not too finely Scoop out a little pulp from each peach half, chop finely and add to the TM bowl with the sugar, egg yolk, butter cut into small pieces and amaretti crumbs in a bowl. Use to stuff each peach half. Arrange the peaches in a buttered shallow ovenproof dish. Add the white wine or water, making sure the base of the dish is covered. Bake for about 30 minutes or until tender. Serve hot with cream or custard. Source: Margaret Fulton cookbook
192
« on: February 09, 2010, 01:06:49 am »
Finding amaretto biscuits in the supermarkets can be hard sometimes, and they look like they would be very simple to make. Does anyone have a recipe please?
193
« on: February 01, 2010, 06:20:12 am »
Ingredients: 500g bakers flour 1 tsp sea salt 1 sachet dry yeast (8g) 2 tsp sugar freshly ground black pepper 4 tbsp extra virgin olive oil 1 cup (250ml) warm water 125g pitted olives Method:Add dry ingredients (but not olives yet) to TM bowl. Combine on Speed 5 for 5 seconds. Add oil and water to dry ingredients. Knead for 5 minutes on Closed Lid,  (Stay with your machine) Add olives in the last minute or so. Remove from TM, and place in greased bowl (or use your TM mat) and sprinkle with a little water, and then cover with cling wrap and leave in a warm place for 1.5 - 2 hours. Preheat oven to 200 degrees celcius. Knead dough by hand, and shape into 20cm loaf. Place on greased and floured tray, sprinkle with flour and cover with a cloth. Leave for 30 minutes in warm place to double in size. Bake for 20 minutes at 200, then reduce oven to 180 and for a further 25-30 mins or until cooked. Cool on wire rack. (Note: I tend to use the TM mat and therefore don't do that side of the preparation, and I also use a floured pizza stone in the oven, so after the second rise I gently lift it onto the stone and brush some flour over). Source: The York CWA Cookery Book using EVOO
194
« on: December 02, 2009, 04:14:52 am »
Ingredients:
270g self-raising flour
165g caster sugar
2 eggs, lightly beaten
180g milk
60g sunflower or safflower oil
100g choc bits
200g blueberries / raspberries
Method:
Pre-heat oven to 200oC.
Place all ingredients except choc bits and blueberries in TM bowl, for 40 seconds on Speed 4-5. Add blueberries and choc bits to TM bowl, for 30 seconds, Speed 2 - 3, Reverse or until ingredients are just incorporated.
Fill greased muffin tins three-quarters full with mixture, bake for 20 minutes or until golden brown. Serve warm or cold.
Makes 12. They freeze well.
Source: Australian Womans Weekly
Members' comments
Ruth - I just made these with white chocolate and raspberries. They are delicious. I used a block of green and blacks organic white chocolate and chopped it in the TMX. You are meant to do it first and set it aside till the end, but I made a mistake and chopped it after grinding my sugar but it worked anyway. I used frozen berries but let them defrost a bit. I think there is a typo with the oil (with the half a cup bit) - I used 70g (mixture of butter and olive oil). I also added in a couple of table spoons of chia gel, as per the soaking thread on this forum, to make it healthy. My oven is hot so I cooked them 150oC for 16 mins.
CP - made these using frozen raspberries and white choc bits and used a medium muffin tray (bit bigger than a patty cake but smaller than the texan size). Measurement of oil seems to be ok.
Denzelmum - yummy! Made with Ghirardelli bitter sweet choc and raspberry. DD preferred the raspberry, seems that kids not quite enjoy Ghirardelli choc bits.
Have also made with frozen raspberry and white choc. Yum!
astarra - used raspberry and white choc chips (with a few brown cuz we ran out of white). Made 3 dozen cupcake size... which I have managed to get 1 dozen into the freezer by hiding the last cooling rack load! So I gather they are rather nice.
Suzanne - these are delicious I used white choc chips and blueberries. I have also used milk chocolate chips and a couple of bananas. Really delicious and ds11 who doesn't like berries said the best he has eaten.
Frozzie - used blueberry/dark chocolate. These are sooo good.. Can't stop eating them ... Packed full of fruit and choc and so moist yummmm.. Only problem is you eat too many lol. I made to recipe except just sprinkled a little sugar on top before baking.
classmyth - My husband made these this morning with white choc and raspberries - they were yummo!!!
Brumington - Love these. I made white chocolate and raspberry flavoured and used duck eggs which I'd be given. Beautiful warm from the oven.
BZB - Made these delicious choc chips and raisins muffins for the boys' afternoon tea. Fab recipe, Creampuff 😃
Can't get enough of these simple, yummy muffins. Today's version: blackberries, raspberries and choc chips 😋
I love that these muffins need little planning and can be made at the spur of the moment 😄
obbie - added cocoa powder, and changed it to mulberrys. Yummy, kids are really loving these.
GF - This is a great recipe - had very little time this afternoon to make something to take to a meeting and remembered I'd saved this to try. No time flat in the TMX and then into the oven. Used white choc bits and frozen raspberries and baked them in the mini muffins pan - 24 for them and a nice sized little cake for me!! The woman in charge of the supper end of things remarked later - "Gee, those muffins were nice! I had three!!" Thanks CP - it's in the "keeper folder".
Katie - I made these using Karen's home-grown raspberries and white choc chips. My sister called and said she was coming over later today, so I wanted something fast, easy and using ingredients on hand. My DH and I have shared one (mandatory taste test!) and they taste lovely.
195
« on: December 01, 2009, 12:41:54 pm »
Raspberry & Lemon Flan: says zest and juice of 3 lemons. Does not say when to add the lemon juice. With zest of 3 lemons would it need the juice of also?
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