Buckwheat Tabouleh - A Taste of Vegetarian Book page 57

I made a burghul version of this one so it differs slightly.

Good handful of Italian parsley (I used curly)
Good handful of mint leaves
150g burghul
1 Lebanese cucumber, roughly chopped and de-seeded
2-3 ripe tomatoes, ( I used 2 large ones cut into quarters)
3 spring onions cut into 5cm lengths
Juice of 1 lemon
3 tbspns olive oil
S & P to taste

Pour boiling water over the burguhl  and soak for 10 minutes. Drain & rinse under cold water. Drain again. Place the burguhl into a clean tea towel and wring out to dry. Set aside.
Place parsley and mint in the bowl and chop for just 2 sec on speed 6. Remove from bowl and set aside.
Add remaining ingredients into TM bowl and chop for 3 seconds on speed 4. Check to see if the size of the ingredients is to your liking and chop some more if not, being careful not to over process. If there are only a couple of chunky items, better to cut them by hand rather than risk turning things to mush.
Place into a serving bowl and stir through the reserved parsley/mint mixture and the burguhl.
Check seasonings again and adjust if necessary.  Refrigerate until ready to serve to allow flavours to develop.

This is really nice if you like this sort of salad. I expected it to be over processed but you could still see all the bits and pieces and different colours. 5/5

I was asked by me SIL if I could bring up a couple of cartons of Pauls Premium Custard (the best one on the market) for Christmas lunch. As I didn't want to take my TMX up there, I then did an exercise to see if our custard could be made ahead and reheated back to it's original consistency as it goes against the grain these days to buy custard.  Others probably have already done this but if you haven't, IT WORKED!

Tweaked the recipe as follows - no zest of lemon or vanilla sugar.  Used 50g sugar, 2 eggs, 500mls skim LL milk, 25g cornflour and vanilla essence to taste then followed the recipe directions.  Place clingwrap on the surface to prevent a skin forming, allow to cool and refrigerate until needed.  Reheat in the microwave on med heat.

Macadamia parmesan shortbread wafers from Festive Flavour cookbook page 22. I rolled them 2mm thick and cooked them for 7 minutes. Very tasty and easy to make but I found you need to have a drink after eating one.  4/5

I decided to make my own castor sugar today for the first time so followed the instructions on page 6 in the Summary Table of the EDC.  The time stated almost turned it into icing sugar so I made another lot and adjusted the time and speed downwards to make perfect castor sugar.  Try 2 seconds on speed 8 and not that stated in the book. Was it just me or have others found this too.

Name of Recipe:Marshmallow slice (adapted from That's Life)
Number of People:heaps
Ingredients:
200g plain biscuits - Marie or Arrowroot
100g butter, melted
400g can condensed milk (I used the low fat one)
grated zest and juice of 2 limes or lemons (I used limes)
1 tblspn gelatine dissolved in 1/4 cup boiling water
Marshmallow - 220g castor sugar
                    1 tblspn gelatine
                    250g boiling water
Preparation:
BASE -Grease and line a shallow 18cm x 28cm baking tray. Make sure the baking paper comes up at least 4cm higher than the sides of the tray.  Process the biscuits in the TM bowl for 8 seconds on speed 7.
Add melted butter and stir on speed 5 for 15 seconds. Spoon into the base of the tray, press down firmly and chill whilst you make the filling.
FILLING - Mix the gelatine and boiling water together and stir until dissolved. Leave to cool slightly.
Combine condensed milk, zest and juice of limes or lemons & gelatine mixture. Mix for 10 seconds on speed 3.  Pour the mixture over the base and chill until set.
MARSHMALLOW - Insert butterfly, place sugar and gelatine in TM bowl. Ensure dry ingredients are below the top of the blades to ensure full coverage with the water.  Add boiling water.  Cook for 22 minutes at 100^o on speed 1. Remove lid from TM and dry the upper edges of the bowl with paper towel.  Allow uncovered liquid to cool to room temperature (takes an hour or more).  Replace the lid (leave MC off) and whip syrup 12 minutes on speed 4. At this stage it still wasn't thick enough so I placed the TM bowl without lid on, in the fridge for 10 minutes then beat a further 5 minutes on speed 4.  Still a bit runny but I poured it over the filling, sprinkled it with coconut and refrigerated it for an hour.  It had set beautifully.



Photos:

Tips/Hints: Marshmallow recipe came from Tenina's blog but I had to beat it a lot longer.

          http://thermorecipes.blogspot.com/2009/04/hoppy-easter.html

members' comments
CP - OMG OMG OMG -this is a WINNER! Lovely biscuit base, nice tangy filling, and delicious marshmallow topping. Thanks JD.

Tip:  don't let the gelatine and water cool too much when making the filling otherwise it hardens in lumps which are hard to break up. When making the marshmallow I increased the speed after about 5 minutes to Speed 6. (Probably my hand mixer would do a better job tho, but as you can see it has set).

jactela - I ended up putting a drop of red food colouring in before whipping it. It set beautifully. My kids think they are in heaven. It made a huge amount of marshmallow, more than I could fit in the pan so I placed the rest in moulds.

ILB - These would be great in mini silicon muffin moulds for individual servings too. Thanks!!

CP - love this slice JD, and made it again today. Just thought I would add that having made it with limes, I prefer the lemons. Also because the marshmallow mix needs to cool thoroughly, and works well when beaten for the 12 mins or so when thoroughly cooled - it may be a good thing  to make the marshmallow mix first and pour into another TM bowl or container to cool while you make the rest, as it can turn into "an all day" exercise waiting for it to cool down sufficiently. This mix really needs to reach room temp to fluff up.
You can toast the coconut to garnish in the microwave on a side plate for 3 mins on high. Check and zap a bit more if required.

JD - Pineapple version
Gave the pineapple tart a go this afternoon and have adjusted quantities I used to make it a bit thicker for next time.

440g crushed pineapple, drain and reserve juice
5 tblspns sugar
2 tblspns cornflour
2 tblspns custard powder

Weigh pineapple juice into TM bowl and top up with water to make a total of 350 mls. Add sugar, cornflour and custard powder and cook 8 mins/100o/speed 3.  Allow to cool then add the crushed pineapple.  Pour over the base and refrigerate whilst making the marshmallow.

You could use all cornflour if you are anti custard powder but it won't be as yellow.
Next time I will make it in a deep sided casserole dish instead of a slice tray.

Name of Recipe:White Chocolate Panna Cotta with Peach Jelly (converted from Australian Table magazine 2004)
Number of People:serves 6 - 10
Ingredients:
1 x 400g can sliced peaches
2 teaspoons gelatine PLUS 3 teaspoons extra
80ml orange juice
300ml light thickened cream
250ml Carnation Light & Creamy evaporated milk
100g white chocolate, chopped
1/2 teaspoon vanilla extract
55g castor sugar
2 tblspns water

Preparation:
Grease a loaf pan and carefully line base with baking paper.
Drain peaches, reserving 2 tblspns syrup.  Place syrup in a small bowl, sprinkle with 2 tspns gelatine and stir to combine.
Cook in microwave 10-15 seconds to heat & dissolve the gelatine.  Stir in orange juice.
Lay peach slices over base of prepared pan, pour over syrup and chill until set.

Combine cream, evaporated milk, chocolate, vanilla and sugar in TM bowl and cook for 8 minutes 80^o on speed 3. Slowly add gelatine whilst on speed 3 for 40 seconds.
Pour mixture into a jug and place in the fridge for about 3/4 hour, stirring occasionally until the mixture coats the back of a spoon.   Strain the mixture onto the fruit and return to the fridge until set.
Turn out of pan and slice to serve.


Tips/Hints:

If you want plain panna cotta, omit the fruit/gelatine stage and pour the mixture straight into lined ramekins (or stemmed glasses if you don't want to turn them out).  Decorate with fruit of your choice and maybe some coulis.

With summer here, thought I might like to try this recipe of Cyndis from a booklet given to me when I bought my TMX.  Has anyone tried it and if so, how does it compare to an ordinary bought piece of corned silverside. Wondering if the colour is a turn off (won't be red like corned silverside).