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Topics - Cuilidh
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46
« on: July 23, 2016, 11:24:31 pm »
Man Magnet Mushrooms
1 or 2 Portobello / Swiss Brown mushrooms, cut into c. 6 cm thick slices
1 Tbsp (15 ml) sesame oil
2 Tbsps (30 ml) tamari or soy sauce
1 Tbsp (15ml) liquid smoke
a little of your favourite sweetener: maple syrup, agave syrup or rice syrup (optional)
Heat your oven to 175 C (fan forced).
Mix the oil, tamari/soy sauce, liquid smoke and natural sweetener in a snap lock bag or bowl.
Add the mushrooms to the marinade and give them a good, but gentle, shake (if you are using a bowl, every few minutes, flip them to make sure the liquid covers all the slices). Leave to marinate for c. 10 minutes – or longer if you have time, shaking and flipping regularly.
Place the slices on a parchment paper-lined baking tray and heat for c. 30 minutes, turning after 15 minutes.
I do not claim to be the inventor of this recipe, I got it from a blog but, studpidly, did not note down the originator. My apologies to the wonderful person who developed this. I am grateful for your efforts!
47
« on: June 29, 2016, 09:25:37 am »
Has anyone been to Venice fairly recently? We are going later this year (just for a couple of days) and I am trying to figure out the best area to stay and some reasonable accommodation. Any thoughts or hints would be appreciated.
Thanks everyone.
48
« on: June 06, 2016, 04:19:11 am »
Eating fat can be good for you. Well, in a turn-around for the books, I read this article today by Michael Mosley.
49
« on: May 12, 2016, 06:36:47 am »
I have picked up this recipe, or versions of this recipe, in a couple of places recently. It is really simple and quick and I find it much lighter and easier to digest than many other dessert creams – both dairy and non-dairy options.
If you have time soak the cashews for a few hours beforehand, but this isn’t vital. If you have soaked them, rinse them before you use them.
You may not need all of the pear juice so hold some back … you can always put more in if needed, but you cannot take it out of it is too runny.
1 440 g can pears in juice (not syrup)
1 cup raw cashews
Put the pears, juice and cashews into the TMX and zap on 9 – 10 for 2 minutes to make a lovely smooth cream. Add more pear juice if it is too thick or gluggy (you can add water as well, if you want).
Refrigerate until you need it. My last lot was still good when we finished it 3 days later
50
« on: March 24, 2016, 08:20:57 pm »
Quite a while ago someone (I think it was Katie) posted how to load photos into the Pepperplate recipe app. I have lost the reference. Can anyone help?
It's all OK, I have just found it!
51
« on: March 22, 2016, 04:41:54 am »
I have a very naďve question. Until getting my TMX I had never had any luck making pastry so never made it, therefore, I have NEVER made a pie! When I got my TMX, pastry making became a breeze – except for the fact it has taken a long time for me to find what I hope to be suitable vegan pastry recipes. I think I now have a good short pastry recipe as well as a flaky pastry recipe.
I do not have a pie maker.
So, my question is, if I am making a pie do I have to pre-cook the base pastry before adding the filling (and how do I do that?) or simply put the ‘raw’ pastry in the tin, put the mixture on top then the flaky pastry on top of that? What is the best method? Any help would be appreciated.
I know I should google / Youtube this question, but I prefer to get real advice from people I know!
52
« on: January 13, 2016, 09:06:39 am »
I have lost my recipe for a salad which I used to make that included wild rice and dill ... does anyone know of either this or a salad recipe which contains wild rice and dill? If my memory is correct, the main rice is in fact white or brown. I need it for a BBQ tomorrow night.
Many thanks.
53
« on: November 16, 2015, 08:03:45 pm »
When Confit of Garlic was mentioned in another post today I decided that I should chase down the recipe and give it a try. I found a recipe on Tenina's blog and will follow that one, but I am confused by the following:
"Separate garlic cloves from the oil and use separately or together.
Garlic will keep well if submerged in oil in a sterilised jar in the fridge. The oil will solidify so is not pourable from the fridge. It is safe to keep strained oil in the pantry."
Can you keep the garlic in a jar without oil, or can you only keep it submerged in oil? What does everyone else do? Judy, I recall at some time in the past you sent me a recipe for confit of garlic, but I cannot find it anywhere and cannot recall if it was Tenina's or a different one. Can any 'confit' makers help me.
Ta.
54
« on: October 06, 2015, 06:33:24 am »
I'm not sure if this is the correct section for this query, but I am sure Judy, CC or Cookie will put me on the straight and narrow if I have got it wrong.
Quite a simple question, really. Can you make ice cream if you don't have an ice cream maker So many ice cream recipes say to churn the mixture, how does this differ with zapping it in the TMX - apart from the obvious difference if you zap it too long it gets hot?
55
« on: August 24, 2015, 02:26:47 am »
I am looking for a TM31. There are quite a few advertised on eBay and Gumtree, but I would rather get one from a trusted source - i.e. from my forum family. Does anyone have one they would like to sell or know of one available that is in good order?
56
« on: July 19, 2015, 09:03:26 pm »
Treacle Gingerbread Loaf 185g plain flour 110g self raising flour 1 tsp bicarbonate of soda 1 tbsp ground ginger 3 tsp mixed spice 140g soft brown sugar 250g black treacle 185ml milk 80ml olive oil 2 large eggs Preheat the oven to 180c/160c fan/gas mark 4. Grease a 10cm x 20cm x7cm (1lb) loaf tin and line with baking parchment or greaseproof paper, ensuring that the paper extends 3cm above tin. Add flours, bicarbonate of soda, ginger and mixed spice into TMX, 5 sec / sp 5 to combine. Add sugar 5 sec / sp 5 to combine. Whisk the treacle, milk, olive oil and eggs in a bowl or jug. Add to the flour and sp 5 until just combined. Pour the mixture into the loaf tin and bake for 40-45 minutes, or until a cake skewer inserted into the centre comes out clean. Remove from the oven and leave in the tin for 5 minutes, then turn out onto a wire rack and allow it to cool completely. Variation: If you like, you can use golden syrup instead of black treacle (I didn’t have quite enough treacle, had no golden syrup, so used honey). Because DH is lactose intolerant, I used soy milk. I also used light olive oil but I should imagine any bland oil or a good nut oil would work well. This recipe comes from Jacqueline Meldrum's blog ... with thanks for a fabulous loaf.
57
« on: July 10, 2015, 07:10:58 am »
I have recently read a couple of interesting articles about aquafaba – which is ‘new speak’ for the bean water which is normally poured down the sink when you drain and rinse a can of beans – generally chick peas or other white bean. It seems that the high protein content of this fluid makes it whippable, just like egg white, which means all the things which traditionally depend on whisked-up whites: meringues, macarons, mousses, etc. can now be adapted to those who cannot or do not eat eggs. A short article and some interesting looking recipes are here - I haven't had a chance to experiment with any of these yet, though.
58
« on: July 08, 2015, 08:58:52 pm »
I love sourdough bread, but because I have a 100% success rate in murdering my sourdough starters I have been wondering if you can substitute yeast for SD in bread recipes and, if so, what are the proportions?
59
« on: July 03, 2015, 12:47:40 am »
On our way back from holiday yesterday my Kindle died. Fortunately it got me through the previous 30 odd hours of air travel and died on the Sydney to Melbourne leg. I ABSOLUTELY NEED to get another one before I wither away and die of kindle deprivation! What are the current models available? Which do you think are best? Can I buy direct from an Australian distributor (I think Dick S.... Electronics sells them?) or is it best to go to Amazon? I have not had a chance to get onto Amazon yet (this forum even takes priority to my kindle crisis).
Any / all support, thoughts, ideas and help is greatly needed and appreciated!
60
« on: April 27, 2015, 06:03:42 am »
I just heard about this festival coming up in the Darebin / Preston area in a couple of weeks. Lots of interesting topics - most, but not all, food related ... how to write your own cookbooks; cask conditioned beer; beekeeping; wine making, etc.
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