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Topics - CreamPuff63

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211
Soups / Roasted Pumpkin and Corn Soup
« on: August 05, 2009, 08:53:04 am »
Name of Recipe:Roasted Pumpkin & Corn Soup
Number of People:6 - 8 people
Ingredients:
1 kg pumpkin, seeded & peeled
Olive oil
1 onion
1 garlic clove
1 chilli
6ish cups water read comments below, some used only 4 cups
2 tablespoons TM vegetable concentrate
415g can creamed corn
Seasoning to taste

Preparation:
Preheat oven to moderate or 200 degrees. Line baking tray with baking paper.

Chop pumpkin in big pieces, and coat with oil then roast in the oven for about 25-30 minutes, or until golden. Set aside.

Place onion, chilli, garlic in TM bowl and chop for 5 secs on Speed 7.
Add 1 tablespoon oil to TM bowl and sauté for 3 mins at 100 degrees on Speed 1.
Add pumpkin, water and stock concentrate and cook for 10 mins at 100 degrees on Speed 1.
Make sure MC lid is on, and blend for 15-20 seconds by slowly going from Speed 1-9.  
Add creamed corn, and reheat for 3 mins at 100 degrees on Speed 1.
Season to taste.

Tips/Hints:
Makes about 2 litres.
1 teaspoon of chopped chilli is required.
Use 6 cups of chicken stock if you don’t have the TM concentrate.

Members' comments a popular recipe
Nik2WIN - Oh, my goodness, this is utterly delicious.  I can't get pumpkin at this time of year so I used butternut squash and I couldn't get the full 6 cups of water in the TMX so I used 4, I also couldn't get all the squash in so after the soup was made I transferred it to a big saucepan and blended the rest of the squash in the TMX and added it along with an extra tin of creamed sweetcorn.  I like my soup thick. The very best bit tho' was that I'd just used the TMX to made the stock so I didn't even have to wash the bowl out, I just started the soup straight away using the bits of stock paste that were left in the bowl.  Cutting down on washing up time AND using the very dregs of the stock paste.

Cecilia - Just thought I'd let you know that I've made this soup for lunch today.  Sneaked a little taste and I love it.  Thank you. 

McMich - I made this soup today and it was lovely. I roasted the garlic along with the pumpkin and only added four cups of water and added a final cup of boiling water after putting into serving bowl. Turned out well.

JD - This will fool you, looks more like a beef soup than a pumpkin but tastes delicious. I sort of browned my pumpkin a bit much and used caramelised garlic - this is the result.  I'll be mixing some cream into the mixture before I serve it to lighten it a bit.

Hally - I have just finished a bowl of this, yum. CP you do seem to have a way with pumpkin. Love this & your dip.
Slight changes
Just over 4 cups water
Used chicken paste with the water
Only had a small can of creamed corn 310g.
Just fantastic soup, thank you CP

Moo2 - I too made this for lunch and really enjoyed it. I used 4 cups water and it was just the right thickness for me as I like a thickish soup. Thanks for the recipe CP.

courton - I made this yesterday and it got the thumbs up. I would, however, cook the pumpkin a little longer next time.

knittercook - Made this today, halved the recipe and it was delicious on a cold day in Tassie.

leon9 - Absolutely divine especially with that subtle taste of chilly.

212
Cakes / FRUIT AND NUT SLICE
« on: August 05, 2009, 05:25:31 am »
Base:
120g Plain flour
60g SR flour
90g Butter at room temperature
1 tablespoon Caster Sugar
1 Egg
1 tablespoon Milk
1/3 cup Apricot Jam

Topping:
100g dried Apricots
1 egg
70g Caster Sugar
45g cup Coconut
130g Unsalted Peanuts

Method:
Preheat oven to 190 degrees. Grease slice tin.

Base: Process flours and butter in TM bowl until combined on Speed 4  for approx 10 seconds.
Add sugar, egg and milk to TM bowl and process until combined on  Speed 4 for approx 6 seconds. Spread and press mixture evenly over slice tin. Spread the jam over the base.

Topping: Chop apricots on Speed 5 for approx 10 seconds.
Add remaining ingredients on Speed 5 for approx 2 seconds until combined, and peanuts are roughly chopped.
Spread mixture evenly over base mixture, and put into the oven for approx 25-30 minutes or until topping is firm to touch. Allow to cool before cutting into squares.

(Recipe Source: Old Sunbeam appliance manual)

members' comments

cookie -  It is so quick, easy and tasty.

JD - This is a lovely slice CP63 - like Cookie1's comment, quick, easy & tasty. Had all the necessary ingredients in the pantry.  Only change I would make is to lower the temperature to 180oC and cook for 20-25 minutes as I felt the fan force temperature was too high for a slice. My oven is a brand newie so I am still getting used to how hot I need it for cakes, etc. Will certainly be making it again.





213
Desserts / Jam Coconut Slice
« on: August 03, 2009, 09:50:20 am »
Name of Recipe: Jam Coconut Slice
Number of People:
Ingredients:

Base:
90g butter, softened at room temp
110g caster sugar
1 egg
40g Self Raising flour
80g Plain Flour
1/2 cup Raspberry Jam (your choice)

Topping:
2 eggs
1/3 cup caster sugar
2 cups dessicated coconut



Preparation:
Grease a slice tin, and Preheat oven to moderate temperature.

Topping:
Beat eggs lightly in a bowl, beat in sugar and coconut. Set aside.

Base:
Insert Butterfly Whisk, and cream sugar and butter at Speed 4 until creamy (approx 1 min) stopping to scrape down sides of TM bowl with spatula a couple of times.
Add egg, Speed 4 for 3-5 seconds.
Add flour, whisk at Speed 3 until combined, approx 10 seconds.
Spread mixture evenly over base of tin.
Spread evenly with jam, as you like it, then spread the topping over evenly.
Bake in oven for about 35 mins. Cool in pan, and cut when cold.

Members' comments
Trudy - I finally got around to making this yesterday.  Would you believe it's nearly all gone!!!!  My Husband loved it. Thanks for posting it.

Brumington - I made this today to use up some shop bought jam and apart from the HUGE mess my children make eating it (the crumble is very crumbly!) I really liked it.  My oldest wasn't as keen but he's not a fan of anything too sweet so ate all the topping and left the sweet jam.  Next time I make this I might gently push the topping down a bit in the hope it wont be as crumbly.  I wonder how yummy this would be made with nutella instead of jam? Might have to experiment.







Photos: No

Tips/Hints:
Oldie, but a goldie. You could combine the topping in the TM but it is probably quicker to do in a separate bowl, as it only takes about 30 seconds to mix by hand.


214
Introduce Yourself / Lets introduce a new chef
« on: July 31, 2009, 05:35:52 pm »
I am not in the reality of making a new site. I have made other sites, and I do know that this website is not web friendly for you. blah blah blah....how do we telll you...get sick of being matronly and telling all and sundry....

215
Chit Chat / I feel really bad because...
« on: July 30, 2009, 06:26:35 am »
well, I am always having a little peek at this website whenever I get a chance through my working day, and love to print off some of the recipes that look like winners....but alas...I haven't had time to convert any of my own recipes for this forum. Needless to say, I haven't had time to cook all the recipes that I've printed off!

Hope is in sight tho as I have this weekend off, so I must return the favour, convert - and pass on few of my all time lovelies, so I have my fingers crossed I won't see all the dust that has accumulated around the house and go into a bit of a cleaning frenzy instead  ;D ;D ;D 

I've noticed during my perusals that it always seems to be the same contributors, so I am asking all other TMuser Perusers like myself to give these people some of our recipes to cook instead. Lets go mad and have a Cookoff  :P

216
Introduce Yourself / I'm a new member to this forum
« on: July 09, 2009, 03:50:42 pm »
Hi everyone, just joined the forum a few days ago after discovering the site and gleaning lots of recipes. Try and keep me away as I need to have a little look around the recipes every day. Until Christmas Day I had never heard of a Thermomix, but everybody kept raving about it/and the food that day I thought at first they must have been talking about another food processor, but eventually it clicked that I needed to ask a few questions. Once I was shown the TM31 in the kitchen and watched while the custard was being made, and I flicked through the recipe book, I just knew I not only wanted but I needed a machine!! I think, all things taken into account it has been one of the best investments (yes) that I have ever made. My daughter, who is 21, never knew where the kitchen was located. She happened to be around when the TM was delivered and ever since she has just about cooked every recipe in the Everyday Cookbook and we have enjoyed going to all the demonstrations. We buy every TM book we can lay our hands on, and we have now begun to convert our own recipes. She is now obsessed about cooking, and can't stop thinking about what she will make next. I can't believe it--what a blessing! All my kids cook with this wonderful machine, and invite their friends over for a meal  or nibbles they have cooked (and my husband just loves eating what we cook...one day, one day...) It takes pride of place in our kitchen, and I think the Government should give one to every person to combat obesity and lower the health budget. It has certainly made a difference to our lives. My friends keep asking me about the machine and what I have been doing with it lately, and how often I use it, etc. They want one, but because of the price they have held off and they are secretly waiting for me to tell them that I haven't used it for a while and its sitting in the cupboard...   :D :D :D 

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