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Topics - maddy
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« on: September 18, 2013, 08:11:11 am »
This does smell like Christmas whilst cooking!  Very easy process....sadly my quinces weren't great this year due to Mother Nature, so this paste was a good substitute. I found the spice flavour wasn't overpowering at all, compared to the aroma whilst cooking...so that was good for my taste  there is a slight tartness, but I think it compliments cheese well. I did cheat on the cooking process somewhat though  I didn't want to cook it for 2 & 1/2 hours as recipe listed, so this is what I did.... After the initial 15 minute cooking & then pureeing, I added 1 x 50g sachet of jamsetta, and cooked for 30 minutes, varoma temp., speed 4...done. It was firmer than the quince paste, so next time I will add only 1/2 a pkt., and see if it sets a little softer. I oiled a Texas muffin pan, and the cooked quantity filled 4 muffin holes.  Linked CC
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« on: September 10, 2013, 02:08:27 am »
Thanks Goldfish & Gert for your advice in shopping thread for setting up DD's fish tank....it's ready to go!  I was concerned the hum & trickle noise might disturb her sleep, but it doesn't  Today I will get the tank thermometer to make sure the heat is right, take a water sample, and hopefully we'll get the fish tomorrow. Goldfish, You mention getting plant life so the babies could hide....does it just float on top of surface? We will just start with a couple to see if they survive first
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« on: September 07, 2013, 04:32:35 am »
 http://www.tefal.com.au/All+Products/Cooking+Appliances/Multi-cookers/Products/Cook4Me/Cook4Me.htmI did pick it up for $60 less at good guys. I replaced my other electric p/cooker with this one, as it's fully interactive screen sets the cooking times for you.....you just need to enter what type of food/meat/weight you are cooking. The settings options are meat, fish & shellfish, rice & cereals & vegetables & fruits. There is over 80 recipes built in, and it gives you ingredients, measurements & cooking steps....you can easily adapt the recipes to your own taste....you can also cook the dishes longer if needed, and has the keep warm function. It really takes the thinking & guess work out. .....and the main reason I liked it was it automatically releases the pressure when finished....so no more steam burns when releasing the valve! There is a small amount of condensation when pressure releases, but no where near the amount of spitting liquid like the other appliance did. First dish I made was Greek lamb  Yes, it fell apart  Instructions easy to follow...first you select which course  turn the dial to select 2,4, or 6 people  Scroll through & select which recipe you want to make, or select the manual option for food of your choice  Gives you the recipe (also comes with a booklet with the ingredients & measurements for programmed recipes)   Once you have selected & added ingredients, browned & sautéed, close lid and it shows the pressure building  Then indicates progression of pressure releasing  Then you can open lid or it keeps warm until ready.  I found it easy to use, easy to disassemble lid for cleaning, and looking forward to trying more recipes. The Greek lamb we had was cooked perfectly, but slightly bland....so next time I will add the flavours I usually use.
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« on: August 01, 2013, 03:36:07 pm »
 This is a milder dish...if you want more heat, add chilli in with the veg. Tandoori Chicken Risoni2 garlic cloves 1 red or brown onion, quartered 1 red capsicum, seeded & quartered 1 green capsicum, seeded & quartered (Optional - chopped chilli) 2 chicken breasts, cut into large bite size or thick strips Handful continental parsley (or coriander if you like the stuff  ) 1 tsp. TM vegetable stock 250g Risoni 200g boiled water 1 tin diced tomatoes 1/3 cup tandoori paste (I use Pataks) Sour cream Salted cashew nuts The ChickenIn a glass dish, mix tandoori paste & 2 dessert spoons sour cream together. Mix through chicken, and leave in fridge for 30 mins if you have the time. Add the garlic, onion, capsicums, parsley & chilli if using, and chop 2 seconds, speed 5. Scrape jug and add 20g oil. Cook 5 minutes, 100c,  speed 1, MC off. Add all the chicken & tandoori mix into jug, cook 2 minutes, 100c speed 1. Add tinned tomatoes, Risoni, TM stock & boiled water. Cook 5 minutes, 100c speed 1, MC on. Add a good handful cashews, and cook a further 5 minutes, 100c speed 1. Check chicken is cooked, if not, add a couple more minutes cooking time. Serve with a good dollop of sour cream to mix through, and chopped spring onions if you wish.
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« on: July 22, 2013, 02:07:02 am »
 I thought I would give this icing it's own post, as I found it has been the best cream cheese icing I've tasted so far! It's creamy, perfect to pipe with, and not sloppy like some can be. It was originally posted to go with the strawberry cheesecake muffins....but it would be perfect for anything calling for a CC icing. Cheesecake Cream (cream cheese icing)150g cream cheese 1/3 cup (50g) icing sugar, sifted 1/2 cup (125ml) thickened cream ( don't use Woolies brand, it's too runny. Good result with bulla)1/2 tsp vanilla extract Add the cream cheese, icing sugar, thickened cream & vanilla extract into jug. Mix 20 seconds, speed 4. Scrape jug & mix another 20 seconds, speed 4, until smooth. Transfer & pop in fridge until needed. This quantity was enough to pipe 16 muffins. members' commentsBonsai - I did a variation of this recipe using an idea I got from lobstersquad's very clever food blog. She mixes 250g of cream cheese and 200g of melted chocolate together (white if you want to colour it). It's quite soft when it's mixed but firms up a lot as it cools and could be piped.
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« on: July 22, 2013, 01:42:28 am »
This recipe is one of Valli Littles. The cheesecake cream topping is not essential, but I highly recommend as it makes these muffins extra special Strawberry Cheesecake Muffins125g unsalted butter, softened & cubed 250g cream cheese, cubed 200g caster sugar (original recipe used 330g) 4 eggs 1 tsp vanilla extract 300g self-raising flour, sifted, plus extra to dust strawberries Pinch salt 300g strawberries, sliced, plus extra to serve on top (2 punnets & I chopped instead of sliced) Icing sugar, to dust Cheesecake cream 150g cream cheese (use only full fat cream cheese...reduced fat will not thicken) 1/3 cup (50g) icing sugar, sifted 1/2 cup (125ml) thickened cream - full fat, not light ( don't use Woolies brand, it's too runny. I use bulla) 1/2 tsp vanilla extract * Make the cheesecake cream first.Add the cream cheese, icing sugar, thickened cream & vanilla extract into jug. Mix 20 seconds, speed 4. Scrape jug & mix another 20 seconds, speed 4, until smooth. Transfer & pop in fridge whilst cooking muffins...don't bother cleaning jug, just proceed with muffins. Set oven to 180c, and line 2 Texas muffin trays with muffin sized papers (not smaller cupcake size) - this quantity will make approx 16, if you use jumbo sized papers you will get around 12. You can make cupcake sized ones, but probably halve ingredients, unless you want lots! MethodChop up 300g strawberries, and place on a plate, set aside. Place cubed butter & cream cheese into jug, mix 10 seconds, speed 5. Scrape jug. Add the caster sugar, and mix 30 seconds, speed 5. Scrape jug & repeat 30 seconds, speed 5. With jug running on speed 4, add eggs through hole in the lid, one at a time until combined. Stop mixing. Add vanilla extract, pinch of salt, and S.R. Flour, and mix on interval speed  30 seconds. scrape jug & repeat. Transfer muffin batter to a bowl. Sprinkle strawberries with a little extra flour, and then mix through batter. Scoop batter into papers - 3/4 full, and bake for 25-30 minutes, or until golden. (I only needed 25 minutes) Swirl on the cheesecake cream, and top with a strawberry half.  http://www.taste.com.au/recipes/5228/strawberry+cheesecake+muffinsCHOCOLATE VERSION......... * Add 40g Dutch cocoa to muffin mix (add in with caster sugar) * Add 20g Dutch cocoa to the cheesecake cream mix members' comments]/b]
Bedlam - They are wonderful. I have trouble with over baking cup cakes, they are sometimes a bit dry. These are moist and delicious. Definitely a repeater. Thanks Maddy.
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« on: July 11, 2013, 12:38:36 pm »
  Maddy's Mexican Lasagna - This quantity fills a large Pyrex dish...adjust quantity to suit. 1kg mince beef 1 Red capsicum, chopped 2 brown onions, chopped 2 crushed garlic cloves Fresh sweet corn kernels (I used 2 cobs worth) 2 Pkts taco seasoning (or use home made) 1 cup water 1 tin diced tomatoes fresh lasagna sheets jar of old El Paso nacho topping (can use salsa instead, but I prefer the nacho topping) Grated cheese The ToppingSour cream Rest of the nacho topping/salsa Chopped spring onions Black olives de-seeded chopped tomatoes Extra grated cheese Crushed corn chips (I used plain salted) Heat oven at 180c Sauté onions & crushed garlic to soften, then add capsicum & corn, soften. Brown mince then add taco seasoning, tomatoes, water, simmer 5-10 minutes. Spray dish, layer with a portion of mince mix, top with lasagna sheets, spread over some nacho topping/salsa, then sprinkle with cheese. repeat layers. Top the final lasagna sheet with the rest of the nacho topping/salsa, cover with foil and bake for 50 minutes. Take out oven then spread with sour cream (as much as you like), sprinkle over the tomatoes, spring onion, olives, extra cheese & crushed corn chips. Bake a further 10-15 minutes uncovered. let rest for at least 5 mins before cutting.
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« on: July 10, 2013, 01:20:53 am »
 Anyone watch last night? I could live in that marquee btw.....so pretty! I did cringe when Mark tried to lift a warm triple layer cake with his hands....LOL...what did he think the outcome was going to be ...pies next week, should be good.
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« on: July 07, 2013, 02:14:28 am »
My Breville iron is going in the bin - it's dunzo. What iron are you using that your really happy with? I've had not much success in finding a goodie. I don't have the storage space for a steam station type one, just a regular iron. product review had favourable comments for tefal primaglide  Philips GC4865/GC4856 (actually a few philips models were positively reviewed)  Any opinions appreciated
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« on: March 30, 2013, 12:02:46 am »
Easter doesn't have a typical menu like Christmas....so what's on your menu? Keeping it simple here, and firing up the BBQ. honey soy chicken kebabs Gourmet sausages our home grown fat steaks with flavoured butters Thermo18's yummy brown rice salad Tandoori chicken salad (because my Mum doesn't eat BBQ) and my Dad is making his Dutch potato salad (cos it's the best ) Dessert will be Chookies Swedish ice cream cheese cake Cupcakes of some description .....and naturally there will be bubbles
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« on: January 23, 2013, 09:07:33 am »
 Mochachino Brownies120g unsalted butter 120g dark chocolate, broken in pieces (could use milk chocolate if preferred) 2 Tbsp. strong black coffee 250g golden caster sugar 1/2 tsp. cinnamon 3 eggs 90g plain flour 60g milk chocolate chips 60g toasted walnuts, roughly chopped Preheat oven to 180c line a 21-23 cm high sided square cake pan, with grease proof paper that extends up the sides place butter, chocolate and coffee in jug, melt for 3 minutes, 60c, speed 1.....MC on. Allow to cool for 5 minutes with lid off. Add to the chocolate mix, caster sugar, cinnamon & eggs. Beat for 10 seconds, speed 5. Add flour chocolate chips & walnuts, and mix for 10 seconds, speed 4. Pour into pan and bake for 35 minutes. remove from oven, and allow to cool in the tin before cutting. To make into a dessert brownie....... White mocha sauce50ml double cream 45g white chocolate pieces 2 Tbsp. strong black coffee Melt together on low heat, stirring until melted and smooth. Pour over brownie, and top with extra walnuts  The brownie itself doesn't have a strong coffee flavour, but a nice coffee kick with the sauce members' commentsjayson - I made these last night and the plan was to make the sauce too but after a few friends came round I was left with nothing to put the sauce on!!!!
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« on: January 04, 2013, 10:16:04 am »
My cupboard has housed these cream horn moulds, that were bought originally with good intentions....but never used  I'm sure many of you have them As soon as I spotted these on cityhippyfarmgirls blog....they finally had a purpose!   fill them with whatever takes your fancy....I filled mine with Tenina's curried chicken sandwich filling, from FFS book.   read more about them on her blog hereI used a 1/2 quantity of the olive oil bread recipe, which was the perfect amount for 12 cones.
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« on: December 22, 2012, 10:19:54 pm »
 So simple & quick to whip up, and tasted delicious! I don't mind regular marzipan, but this chocolate version is trumps for me I broke off portions, squeezed into a ball, then firmly pushed into a hard plastic mould, chilled for 30 minutes, then un-moulded to air dry.
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