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Topics - djinni373
16
« on: November 27, 2013, 01:21:03 am »
Posted this recipe with Chookie's cracker biscuit recipe on the TruBlu Travelling blog this morning. Thanks for sharing Chookie  This yummy recipe was taken from the back of a packet of Angus Park mixed dried fruit many years ago. I had lost it a long time ago and found it by accident a few days ago and it's still a good one  Be warned, as the name implies, it contains some alcohol. Makes two wheels slightly bigger than the fruit cheeses in supermarket chillers. Credit for the gorgeous pic belongs to DD. Tipsy fruit cheeseIngredients1 cup mixed dried fruit, chopped (either packet mix or make your own mix of sultanas, raisins, apricots, figs) ½ cup chopped mixed glace fruit (optional) Ό cup port or brandy 2 cups cream cheese, softened 1 cup finely grated mild cheese 2 teaspoons finely grated orange rind 1 cup almonds or pecans, chopped MethodPut dried fruit, glace fruit and port or brandy in a bowl and microwave on high for 2 minutes. Combine cream cheese and grated mild cheese. Add orange rind, fruits and gently mix. Cover and chill in the fridge to allow flavour to develop and mellow. When chilled, uncover cheese and roll to cover with chopped nuts then return to the fridge. Allow to stand for about an hour before serving on cheese platter. Enjoy
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« on: October 16, 2013, 10:56:00 pm »
Well after reading this a few items have been scrubbed off the list... 
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« on: September 27, 2013, 08:17:18 am »
My preview window has suddenly shrunk to a slit so now I can only see one line. That would be ok except that I can't scroll through all the lines either  Major pain as I can't see what I'm posting  Any suggestions? Thanks 
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« on: September 11, 2013, 06:05:52 am »
Jonvic and I met the lovely Jadey at the Penrith Caravan and Camping show on the weekend. Found out more about how she takes her thermie on their travels and uses it even when there is no mains power. Must find that thread... It really is amazing how many wonderful people I have met because of a kitchen gadget 
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« on: December 27, 2012, 04:02:28 am »
Fresh cherry cake I had some cherries that were past their prime and needed to be used. Found this recipe and gave it a go. Mmmm Lovely and cakey inside with a very light crunch on top and just a touch of cinnamon. And of course all the yummy cherries. The cakes do lose their light crunch next day, but are still awfully good. Original recipe at bbcgoodfood. Ingredients 140g self-raising flour ½ tsp ground cinnamon 50g golden caster sugar (I used 45g rapadura) 1 egg 65g milk 85g butter, melted (You could melt this in the tmx at the end of step 2 but I forgot) 350g juicy, ripe cherries (I only had half this but still good) icing sugar, for dusting Topping 25g plain flour Ό tsp ground cinnamon 25g golden caster sugar (I used 20g rapadura) 25g butter, at room temperature, diced (I used diced butter straight from the fridge) Method1. Preheat the oven to fan 160C/ conventional 180C/gas 4. Grease and line the base of a 20cm round cake tin, about 5cm deep. (I used 6 small non-stick heart shaped tins instead) 2. Make the topping first. Put all topping ingredients in the tmx bowl and pulse a few times until the mixture looks like breadcrumbs that come together in little lumps. Set aside. 3. Put the flour, cinnamon, caster sugar, egg, milk and melted butter into tmx bowl. Mix on speed 5 for 10 seconds or until you have a thick, smooth mixture. Spoon mixture into the tins and spread evenly. 4. Remove the stalks and stones from the cherries. Scatter the cherries over the mixture and gently press them in. 5. Scatter the topping over the cherries. 6. Bake for 30-35 minutes until a skewer pushed into the centre comes out clean. Leave in the tin until cool enough to handle, then run a knife round the edge. Remove the cake from the tin and leave on a wire rack until completely cold. (20 minutes baking time for the small tins) 7. For a picnic, make the cake up to 24 hours ahead and return it to the clean tin when cold. Dust liberally with icing sugar, then wrap in cling film or foil. Enjoy. Pic coming... 
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« on: December 02, 2012, 09:10:14 am »
If you grow radish, you can never have too many radish recipes  . This dip is a good way of using radish and mint. And its yummy too. Original recipe is hereName of Recipe:Radish tzatziki Number of People:4 Ingredients: 450g radish, ends trimmed and roughly cut if necessary to fit into the tmx Small clove garlic Small handful of mint 200g Greek style yoghurt Squeeze of lemon ½ teaspoon ground coriander Salt and pepper to serve (optional) Preparation:1. Put radish in tmx and zap once on turbo. Scrape sides and repeat. Set aside to drain. 2. Put garlic and mint in tmx and chop 5 seconds/speed 7. Scrape sides and repeat. 3. Add the yoghurt, lemon, coriander to the chopped garlic and mint and mix 10 seconds/speed 4. 4. Add the radish and mix for 10 seconds/reverse/speed 2 until all combined. 5. Cover and refrigerate for 10 - 15 minutes. Before serving, top with extra mint leaves, salt and pepper if you like. Serve with crackers, pita triangles, flat bread... Photos: Tips/Hints:
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« on: October 21, 2012, 11:01:38 pm »
Good morning all I'm thinking about getting some dried figs in our next bulk goods order. Do you have any favourite recipes that include dried figs to share please? Either tmx or non-tmx. TIA Gayle
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« on: October 17, 2012, 04:02:50 am »
Moderators I hope I have done this correctly. Please correct if necessary Sweet spice teatime sliceWas given a taste of this at the local Farmers market on the weekend. Absolutely divine so bought the spice blend and got the recipe. Pureblends sweet spice blend is available from www.pureblends.net and original recipe is here. Although I havent tried it yet, this recipe for a sweet spice blend would be very similar I think. Makes 20 pieces Ingredients: 3 tblspns Pureblends Sweet Spice blend 250g self raising flour 230g caster sugar (I used 210g Rapadura) 1 tspn baking powder 2 eggs at room temperature 250ml milk 125g unsalted butter Icing ingredients 225g icing sugar 1 tbspn milk 1 tbspn softened butter 2-3 drops Vanilla essence Method:1. Preheat oven to 180 degrees C. 2. Lightly grease a 20 x 30 cm tin and line with baking paper leaving an overhang to make it easy to lift out later. 3. Melt butter in tmx bowl for 2 mins, 70 degrees, speed 2. 4. Add milk and egg. Mix for 5 seconds on speed 7. 5. Add flour, sugar, baking powder and 1 tbspn spice blend. Mix for 5 seconds, speed 5 or until just combined. 6. Put half the slice mix into tin and smooth top. Sprinkle 2/3 of remaining spice blend over the slice mix in the tin. 7. Gently spoon the remaining slice mix into tin. Sprinkle the rest of the spice blend on top. 8. Bake for 25-30 minutes or until firm. 9. Cool in tin for 20 minutes then lift out and cool on rack. 10. Ice when completely cool. Icing Put all ingredients in tmx and mix on speed 5 until smooth. (I added about a tbspoon of hot water because my butter was straight out of the fridge ) Variation: For a lemon icing variation, omit the vanilla essence and replace the milk with lemon juice. Enjoy
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« on: August 31, 2012, 01:27:10 pm »
Not happy Despite treating my Thermomix mat with great care it has a split on the edge  I have had it for over a year I guess. But I have had my el cheapo mat longer and it has been roughly treated and it is fine! It is just a small split at the moment but a still a split. It is repairable? Safe to use? Any thoughts? TIA
25
« on: August 24, 2012, 10:15:26 am »
These have been a lunchbox favourite of ours for many, many years. I like this recipe because it is so quick and easy. Makes 8 jumbo biscuits (larger than the palm of your hand). Dont know how long the biscuits last because they are always gone within 48 hours.
It is an old handwritten recipe, so I have no idea where the recipe came from. If you know, please let me know and Ill include the details.
Ingredients
1 C dark choc bits
1 C Corn Flakes
1 C rolled oats
1 C SR flour
1 C brown sugar (I use rapadura)
1 C sultanas
½ C dessicated coconut
125 g butter, melted
1 egg, beaten
Method
1. Preheat oven to 180° C.
2. Line a large baking tray with baking paper (I use a 40 x 37cm non-stick tray)
3. Mix the dry ingredients in a large bowl.
4. Add butter & egg & mix until the mixture comes together.
5. Divide into 8 pieces. Shape into balls, place on tray and flatten with the palm of your hand.
6. Bake for about 20-25 minutes or until golden brown.
7. Leave to cool on tray for 5 minutes, then cool completely on a wire rack. (Biscuits crisp as they cool.) Store in an airtight container.
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« on: June 28, 2012, 02:15:19 am »
If I'm posting this in the wrong place sorry but I couldn't find any reference to this recipe anywhere The neighbours have been giving me bags of lemons and I have been making quite a lot of this for family, friends and the neighbours! Everone loves it! I took a jar of this with a plate of EDC pikelets to a craft morning (6 crafters) and all the pikelets went and most of the jar of lemon butter . Love this recipe as it tastes divine, makes 1 good sized jar (the French jam one in the supermaket with the red and white check lid) and there are no leftover bits of lemon or egg whites to deal with. I don't even bother sterlising the jars, just put a useby date in five days time and keep refrigerated of course. My tweaks are that I add the zest of the lemon, in long shreds, in with all the other ingredients, and also cook for an extra minute, ie 9 minutes (although this probably varies with the lemons-the lemons I'm using are big and juicy). When cooked, take the butterfly out carefully and most of the zest will be on the butterfly, leaving just the tangy taste in the butter. YUM. Definitely 5/5
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« on: March 21, 2012, 01:36:58 pm »
Yep I know Turkish pizza sounds a little strange but I made this when we were given a big bag of Turkish pide. The pizzas were loved by all and devoured in record time. I reduced the spices by about a third, added extra pine nuts and used a marinated feta (and drizzled some of the olive oil from the feta over the top of the pizza). Quick, easy and very tasty. It also works pretty well with good quality beef mince (didn't have enough lamb ). Would also be a great filling for the gozleme in the Budget busters book. Next time we will have this on top of achookwoman's garlic flavoured pide
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« on: December 09, 2011, 07:53:01 am »
This is a delicious healthy quick and easy mayo. Put cashews, water, lemon, salt and garlic (optional) in the bowl, blitz and you are done in 60 seconds. Mayo without the oil. Gotta love that.
My only concern was that it didn't last as long as I would like. Aileen Sforcina (the author) says:
Creamy Cashew Mayo keeps about 5 days in the fridge. It must be kept refrigerated for it to last. You can freeze it but it will change the texture somewhat. Life expectancy is extended when the garlic is omitted. It seems to keep longer without the garlic. Simply by cooking this mayo you can make it thicker to the consistency of philadelphia creamed cheese. Add fresh chives and you have Cashew Sour Cream with Chives (Rainbow Recipes page 92). This is amazingly good on baked jacket potatoes or as a dip with raw vegetable pieces or with Chia and Quinoa Crisps (Rainbow Recipes page 86), Chappati Crackers (Rainbow Recipes page 83) or any bread and cracker recipe.
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« on: December 03, 2011, 12:28:29 pm »
First a warning. I don't like big, strong flavours, or lots of salt. I prefer a nice balance of natural flavours. Made this dip because I wanted something healthy and different, and I was not disappointed. The ingredients are walnuts, tomatoes, salt, onion, garlic and mixed herbs and the dip is smooth, creamy & pinkish. It is super quick & easy to make and very nice. That was Thursday. But it was even better after 24 hours. Definitely one to make again although I will try fresh herbs instead of dried herbs next time. I am really enjoying trying different things from this book. My only suggestion is that I would like a little more info about each recipe, eg what to serve it with, how best to store it, how long it keeps and possible variations where appropriate. But Rainbow Recipes is a really great book full of interesting (and healthy) things to try. Love it
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« on: October 31, 2011, 10:53:41 pm »
I have kept my breadmaker (which I loved pre-thermie) but now don't use it much . But I think I have a new use for it. Yesterday was a busy cooking day. I was making rock cakes, blueberry muffins, bread rolls, bible bread and 2 batches of pizzas for dinner (hoping for some leftovers for school lunches) so both my ovens were busy. I also had some wheat that needed using so I thought I'd make the EDC basic bread and bake it in the breadmaker ( is there a light bulb moment face?). I was pleasantly surprised with the result. All pronounced it yummy except DH who stubbornly refuses to eat anything other than commercial white bread  This seems a quick and easy option for cold start breads (also cheaper and cooler than the oven) so I think I'll keep experimenting. I really don't know why this hadn't occurred to me before 
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