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Topics - judydawn
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61
« on: September 07, 2015, 02:23:44 am »
This is so simple to make with only a handful of ingredients which we would normally have on hand, except maybe for the speck but bacon could be substituted.
I made half the recipe which would only be 2 small serves for me. You could make it go further by using it as a side with a piece of meat though.
I used tasty cheese instead of Fontina, used bow pasta instead of shells and cooked the speck in a frying pan before adding it at the end. The thought of adding fatty speck to the dish with 2 minutes to go didn't appeal to me at all and frying it had to increase the flavour. Each time I had a piece of it in the pasta it gave me an amazing hit of flavour and for that reason I would add more speck next time.
Well worth making.
62
« on: September 04, 2015, 08:38:21 am »
I made half quantity of this dough late at night and followed the tip to prove it slowly in the fridge overnight. Next morning I left it on the bench to come to room temperature then rolled it out to make 2 pizzas which I cooked in my pizza machine.
I don't like a crust that's too thin that the slice of pizza sags when you are trying to eat it, this one stayed nice and firm and suited me. It became even crispier when I reheated it later for lunch. I did notice when I was rolling it out though that it was hard to increase the size of the circle as it seemed to want to shrink back in. I got there eventually though.
63
« on: September 03, 2015, 07:23:24 am »
Not an appetizing looking soup and at first I didn't like it but it grew on me. Another thin soup so I think you could up the thickening agent - I used the lentil option so would double that if I made this soup again.
64
« on: September 01, 2015, 08:05:00 am »
Thanks Katie - this is what she read on FB today.
Another new Cookbook and Recipe Chip is coming and should be released in a couple of months!
The new Festive Cookbook will have 4 main sections:
- Aussie Christmas
- Traditional Christmas...
- Homemade Gifts
- Easy Entertaining
We will also plan a Christmas Class for November around this book....
65
« on: August 31, 2015, 05:34:09 am »
There's never any white asparagus in my local supermarket so I did a little cost exercise before deciding whether to go with either the fresh green asparagus or white asparagus in a jar options. It was far cheaper to buy 1 jar of white asparagus weighing 330g than 2 bunches of fresh green asparagus weighing 400 g and the quantity only fell a little short.
Because of slightly less asparagus weight I held back 200 mls of the water. I didn't peel the potato, didn't add any salt until it was cooked and found it only needed a small quantity because of the VSC. It's not a thick soup and would have been much thinner if I'd added the full quantity of water.
I would double the quantity of potato next time and I was very happy with the taste using a jar of asparagus. Something that can be kept in the pantry to enable this recipe to be made at any time.
I reduced the sour cream by 20 g because of the other reductions. As I like drinking thin soups in mugs, this recipe is perfect for that but my quantities would only fill 3 mugs.
Linked JD
66
« on: August 26, 2015, 07:51:59 am »
I made half of this recipe (6 patties), used tasty cheese instead of Gouda and ordinary cream instead of sour cream.
I thought the cheese taste was too strong when they were hot but surprisingly, when I tried one cold, it was quite OK. I still think I'll reduce the cheese by 15 g for half the recipe.
These would be nice made smaller for children's lunch boxes.
Linked JD
67
« on: August 26, 2015, 06:07:03 am »
I'm surprised no-one has review this very simple recipe. It only serves 2 (photo is of the whole recipe) but it's really nice. It would be a great starter for a dinner party (you could cook the larger quantity of balls in the varoma dish/tray instead of the steaming basket).. You really think it is not going to be tasty as it doesn't use stock but with the addition of the splash of soy sauce mentioned in the Tip section, it is.
Only change I made was that I added a small sliced bok choy and some mushrooms in with the prawn balls for a bit of veggie. At the end I removed the prawn balls into the serving bowl, tipped the veggies in with the stock and cooked it for 2 more minutes.
Couple of things though, it says to take a small tablespoon of the prawn puree to make balls measuring 2 cm. I found 1/2 tsp of the mixture is all you need to end up with this size. It made 27 balls which just fit into the base of the steaming basket with a bit of juggling.
I found it a little too salty so would reduce that ingredient from 2 tsp down to 1 or 1.5 tsp next time.
10 g spring onions. Once the balls are made and in the steaming basket, it says to add the 'remaining spring onions' with the prawn balls?? This is not a lot of spring onion and even if some of it was supposed to go in with the prawn meat before processing, I don't think it would have made any difference to the balls.
Linked JD
68
« on: August 24, 2015, 08:56:15 am »
I halved this Potato Gratin recipe, it made 4 serves for the freezer. Easy to make then bake for a further 15 minutes and although my potato slices did break up it hasn't detracted from the taste or look of the dish.
I used 500 g potatoes, 300 mls cream and cooked them for 13 minutes, starting off on speed 1 as soft speed wasn't moving the potatoes enough. Once they'd softened a bit I reduced the speed to soft speed, maybe this is why my slices are not as together as the picture in the book.
I like some sliced spring onions in my potato gratin, would add them next time and cut the potato slices a minimum of 3 mm thick.
Linked JD
69
« on: August 24, 2015, 06:07:00 am »
These looked so nice in the book and were so easy to make so off to the shops to buy the tapioca flour and gruyere cheese, none available so I substituted with Swiss cheese.
I was unable to 'mold into walnut sized balls' as my mixture was more like a pancake batter. Not sure if I did something wrong but I had seen pictures of this recipe made in mini muffins tins so I went down that path. I will definitely make this recipe again as I have plenty of tapioca flour to use up and it will be interesting to see how the next lot of mixture turns out.
My mixture made 35 (not 25 as per recipe) of the most delightful little puffs, hard on the outside and soft on the inside. I cooked them for 20 minutes and they remind me of Yorkshire puddings, a cheesy version. I've turned some over to show the hole in the bottom which could be filled with gravy if you use these to accompany a roast. They are delicious just eaten warm straight out off the tray and would be the perfect accompaniment to a bowl of soup.
Linked JD
70
« on: August 20, 2015, 07:06:20 am »
A simple but very tasty carrot soup. The orange juice gives it a slight sweetness and the ginger enhances it as well (mine had been soaked in vodka to preserve it so it was probably tastier  ) I didn't add any salt as I used VSC and I used milk instead of creme fraiche. It's a thin soup so you could serve it in a mug. Recipe makes 1 litre. Linked JD
71
« on: August 19, 2015, 05:53:52 am »
This recipe is simply named 'Salmon Fillet' and it is a very simple but tasty dish. I did make some changes to the recipe as under as it was such a shame to waste all that steam and not cook more veggies.
This recipe would serve 4 people using 175 g pieces of salmon and the veggies being placed in both the steaming basket and varoma dish. The fish could be cooked on the varoma tray, maybe taking slightly more time to cook than if it's placed in the varoma dish. I only cooked for myself but did make the whole quantity of the dressing. It was really nice on both the salmon and the veggies.
I skipped the boiled egg part, I really couldn't see that going with the rest of the dish. Maybe I'm wrong and it may have added something but I preferred to add a lot more vegetables to the steaming basket rather than what was in the recipe.
Small pieces of cauli, broccoli, carrot strips and small chunks of potato into the steaming basket. I added 1 litre boiling water to the TM bowl, inserted the basket of vegies and cooked them for 14 mins/varoma/speed 3 (the recipes uses speed 2 but I like more steam).
My piece of salmon weighed 130g. I placed that in the varoma dish which I had sprayed with oil for easier cleaning then once the veggie time had expired I added that into place, reset the timer and cooked everything for another 5 mins/varoma/speed 3.
This type of meal goes cold very quickly so I placed my plate on top of the varoma lid to warm up during the cooking process.
Linked JD
72
« on: August 17, 2015, 02:46:31 am »
For the latest challenge I grabbed this book as there have been very few recipes reviewed. I chose this one as I had all ingredients.
At the beginning of this book (and probably in most of the early recipe books) it says all recipes serve 4-6 people but I prefer to see each recipe's serving quantities listed on the actual recipe. There is a big difference between 4 & 6 serves, especially when they don't even tell you how many pancakes to make.
This recipe is a cold recipe to be used as an entree but it's not something I would serve my guests in this form. The pancake mixture is strange, it uses 3 egg whites. It was a very thick mixture, hard to swirl around and cover the base of my 26 cm non-stick pan. The pancakes ended up thicker than I would have liked, more like large pikelets. I would suggest using your normal pancake mixture, the thinner the better.
The filling was fine although I did reduce the sun-dried tomatoes down to 40 g and the capers down to 20 g as I'm not overly fond of either of those ingredients even though I did have them in the pantry. These quantities worked well for me. You need to chop larger pieces of sun-dried tomatoes before placing them in the TM bowl as the chopping time is too short to do it properly.
I had 1 pancake for lunch, for tea I spread some of the mixture onto hot, buttered toast and did the same for breakfast this morning. This is my preferred use of this mixture and I'd say it would be nice on crackers too. I would serve this to visitors as part of a dip offering.
Update - yes the mixture is nice on crackers.
Linked JD
73
« on: August 04, 2015, 04:43:41 am »
Thanks Katie for providing the link.
6 Introduction
7 Symbols & standards
236 Index
MAIN DISHES
MEAT AND POULTRY
54 Beef stew with buttermilk
dumplings
56 Lamb korma
58 Chilli beef with lemon feta
60 Lamb Moussaka
62 Veal pizzaiola
64 Sweet and sour meatballs
with vegetables
66 Turkey patties
68 Chicken Tikka Masala and
saffron rice
70 Chorizo and chicken pasta
72 Moroccan chicken and couscous
salad with sweet potato soup
74 Italian chicken and couscous salad
with chickpea soup
76 Layered chicken dinner
78 Sour cream and chicken enchiladas
80 Chicken and cashews
82 Zucchini slice
VEGETARIAN
84 Ricotta dumplings with
Napoli sauce
86 Pizza Bianca
88 Aglio olio e peperoncino
90 Feta, spinach and potato frittata
92 Silverbeet quiche with oat and
Parmesan crust
94 Pulse and pumpkin curry
96 Tomato pasta with vegetables
and feta
FISH AND SEAFOOD
98 Fish pie with mashed potato topping
100 Garlic prawns
102 Balinese prawn curry
104 Mussels in coconut milk
106 Pasta with tuna
108 Salmon filo spiral
SIDES AND SALADS
112 Crunchy carrot salad
114 Brown rice salad
116 Fennel, freekeh and orange salad
118 Mediterranean pasta salad
120 Spiced labne with pumpkin and
rocket salad
122 Thai beef salad
124 Sushi salad
BREADS, ROLLS AND
PASTRIES
128 Home-style soda bread with
spring onion
130 Gluten free grain free bread rolls
132 Spelt bread rolls
134 Three cheese spinach scrolls
136 Easy everyday white bread
138 Naan bread
140 Macadamia and Parmesan biscuits
141 Iced puff pastry
142 Sour cream pastry
144 Almond pastry
BREAKFAST
10 Tapioca fruit cereal
12 Blueberry breakfast buns
14 Apple and cinnamon muffins
16 Vanilla and honey granola
18 Breakfast bars
20 Savoury crêpes
22 Hash browns
SOUPS AND STARTERS & DIPS
26 Apple and ginger paste
28 Dukkah
30 Herbed chicken hors d’oeuvres
32 Caramelised fennel and ricotta tarts
with Parmesan crisps
34 Caspsicum and sun-dried tomato dip
36 Tapenade
36 Chunky basil pesto dip
37 Creamy sun-dried tomato dip
38 Tzatziki dip
40 Tomato and red lentil soup
42 Cauliflower soup with bacon dust
44 Pea and ham soup
46 Fish soup
48 Chicken and sweet corn soup
50 Carrot and coriander soup
SAUCES AND SPREADS SAVOURY
148 Garlic and herb butter
150 Red onion relish
151 Caramelised balsamic reduction
152 Caesar salad dressing
153 French dressing
154 Rosemary and eschalot gravy
155 Honey, soy and mustard marinade
156 Arrabbiata sauce
157 Tartare sauce
SWEET
158 Salted caramel sauce
160 Star anise & cinnamon syrup
162 Mixed berry jam
164 Coppa del nonno
166 Cream cheese frosting
168 Dark chocolate frosting
SWEET BAKING
188 Baked cherry cheesecake
190 Brown sugar kumera cake
192 Sultana, apple and custard scrolls
194 Decadent dark chocolate brownies
196 Chocolate fondants
198 Meringues
200 Buttermilk scones
202 Quick almond biscuits
204 Stone fruit crumble
206 Coconut butter cake
208 Classic lemon tart
210 Apple tea cakes
212 Chocolate cupcakes
214 Fruity pear mince tarts
216 Festive fruit cake
DESSERTS AND
SWEETS
172 Rocky road with vanilla bean
marshmallow
174 Steamed white chocolate
cheesecake
176 Steamed ginger puddings
178 Lemon cupcakes with citrus syrup
180 Quick blueberry ice cream
182 Honeycomb ice cream slice
184 Semi-freddo with marbled kiwi coulis
DRINKS
220 Cloudy apple juice
221 Berry breakfast smoothie
222 Green juice
223 Frappé coffee
224 Berry cordial
226 Slushie-style juice
228 Peach Bellini
230 Mojito-style cocktail
232 Mango daiquiri
234 Mulled wine
74
« on: June 20, 2015, 12:36:13 pm »
Another recipe for the mini loaf tin challenge. SULTANA CAKES – makes 12 individual cakes 200 g sultanas 60 g brandy 125 g water, divided 1 tsp cornflour 125 g butter (room temperature & chopped) or margarine 90 g castor sugar 2 eggs 155 g plain flour 1/2 tsp baking powder Preheated oven 160o fan forced. Grease a mini loaf tin well – I used cake releasePlace the sultanas, brandy and half the water in the TM bowl. Cook 6 minutes/varoma/reverse/speed 1/MC off. Mix the cornflour and the remaining water together, add to the bowl and cook 1.5 min/100 o/reverse/speed 1/MC on. Remove the thickened mixture to a deep plate, push cling film down onto the surface and place in the fridge. Cream butter & castor sugar 3 mins/speed 3. Add eggs and mix 30 sec/speed 3. Add flour and baking powder and knead 30 seconds. Fold in sultana mix with a spatula. Fill the holes of the mini loaf tin to the top of the hole and bake 20 minutes in the centre of the oven. A skewer inserted into the centre should come out clean at this stage. Remove from oven and leave in the tin for 5 minutes before placing on a wire rack to cool completely. This is based on a Merle Parrish recipe from a book called Merle’s Kitchen.
75
« on: June 20, 2015, 08:37:08 am »
This recipe is converted from a W.W. small book called Chocolate Classics and was perfect for our mini tin challenge. Ingredient list easy too, most of us would have all ingredients on hand for this one. Preheat oven to 160 o fan forced and grease a mini loaf tin well. I used cake release. Ingredients125g cubed butter 1 egg, lightly beaten 200 g dark brown sugar (original recipe calls for light but dark was all I had) 1 tsp vanilla extract 75 g plain flour 35 g Self raising flour 2 tbspns cocoa powder 45 g desiccated coconut Extra coconut for topping Icing10g butter 6 tsp hot water 160 g icing sugar 2 tbspns cocoa powder MethodMelt butter 2 mins/100o/speed 1.Add egg, vanilla and sugar to the melted butter and mix 20 sec/speed 4.Add flours, cocoa powder and coconut and knead 10 seconds, scrape down sides and knead a further 10 seconds.Fill each hole with 1 heaped tablespoon of the mixture and bake 22 mins in the middle of the oven. Remove from oven and immediately spread 1 teaspoon of the icing over the top. Sprinkle with extra coconut and cool in pan before removing to a wire rack to cool completely. IcingMelt butter 1 min/100o/speed 1.Add the hot water, icing sugar and cocoa powder. Mix 30 sec/speed 3
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