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Messages - Tasty

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16
Questions? Technical Issues? The Survival Guide / Help with ingredients for mulled wine please
« on: June 25, 2014, 12:42:11 pm »
I want to make the mulled wine from QFITT book. I don't have early grey tea....would it affect the flavour too much if I used another flavour like english breakfast or regular Dilmah tea?

Also you need dark muscovado sugar.........not sure what that is exactly but I have brown sugar, raw sugar, rapadura sugar....which is the same thing or suitable alternative?

17
Vegetarian / Re: Beetroot or mushroom challenge.
« on: June 23, 2014, 05:45:40 am »
I'm not sure how this challenge works but I'm enjoying the beetroot, pear and feta salad I made from QFITT. I am trying to make more of an effort to include beetroot in my meals this year. I need to use more mushrooms too especially since they are great for the immune system.

18
Recipe Book Recipe Reviews / Re: Recipe Review Lemongrass & Ginger Tea page 216
« on: June 09, 2014, 03:41:40 pm »
Well our girls are sick and hubby thinks he may coming down with something so I thought this tea would be perfect to fight off infection. It does take a while to make - I halved the recipe and it took 20 minutes to make. We both enjoyed it and thought it had a lovely flavour.


19
Recipe Book Recipe Reviews / Recipe Review - Hazelnut Chocolate Spread - My Way of Cooking p 206
« on: May 20, 2014, 02:14:16 pm »
I've been craving lots of chocolate lately and so had to try this version of 'Nutella' too.

Very simple and it's ready in less than 10 minutes (except for the recommended 2 hour refrigeration time) but also quite noisy to make . . . so not the best idea to make it just after putting girls to sleep for the night (not that it bothered them).

I'm getting used to eating real products and therefore tasting more of the hazelnut flavour so I think it's actually pretty good but still can't beat Nutella itself.

When it sets (after 2 hours in fridge) it's is thicker but very spreadable. I'll try and post a photo later. Meanwhile here is what it looks like straight after cooking:

Linked JD




20
Recipe Book Recipe Reviews / Recipe Review - Quince Paste - Quick Fix in the Thermomix p56
« on: May 20, 2014, 01:53:52 pm »
I had never bought quinces before and thought they had a thick peel like grapefruit. Instead, they have a thin skin like an apple however it is harder to peel. It is a simple recipe that uses only 4 ingredients however it does take 3 hours to cook and 2 hours in the fridge to cool and set.

I decided to put mine in oiled muffin tins (like I had seen Maddy do with a spiced pear and apple paste recipe) but it is hard to mould this nicely. It's rather thick and wants to do its own thing. Regardless, it makes about 4 'muffins' and tastes really yummy.

You are supposed to serve it with cheese. Which cheese would you think this goes well with?

Here is a photo:

Linked JD








21
Recipe Book Recipe Reviews / Re: Beef Stew with Buttermilk Dumplings - Budget Busters
« on: May 19, 2014, 12:13:28 pm »
We enjoyed the stew part of this meal. It had a nice flavour, once the seasoning was added at the end. However, none of us really liked the buttermilk dumplings so I wouldn't make them again.

It might be a cheap meal but it's certainly not quick, as mentioned in earlier comments. It took over an hour in total and I would save it would serve 3-4 with the size we eat.

Here is a photo:


22
News about Thermomix / Re: Quirky Cooking giveaway for Australian members only
« on: May 19, 2014, 09:43:10 am »
I'm Tasty and I'm no.40 and my favourite is the Chicken & Cashew with Coconut Satay Sauce

23
Recipe Book Recipe Reviews / Re: Fee's Quince Paste - p.42 Devil of a Cookbook - Amended recipe
« on: May 19, 2014, 05:09:21 am »
So I've bought some quinces to make the quince paste from Quick Fix in the Thermomix but I'm not sure how to go about preparing them. Do I leave them as is and cook (which I have just read on the web) or do I peel and how do I do that?

24
Questions? Technical Issues? The Survival Guide / Re: Freezer biscuits that you can cut and bake as needed?
« on: May 16, 2014, 03:57:26 pm »
Astarra - thank you. I missed that. They sound great so I'll give them a go in the near future.

25
Questions? Technical Issues? The Survival Guide / Re: Vanilla essence, extract and paste
« on: May 16, 2014, 05:07:56 am »
Cuilidh - this is a cheesecake recipe so I guess it uses cashews as a dairy free alternative instead of cream cheese.

I only ended up using 1 teaspoon vanilla extract and it's freezing so we'll see how it turns out.

Will look into making my own....hasn't been on my to do list.

26
Questions? Technical Issues? The Survival Guide / Re: Freezer biscuits that you can cut and bake as needed?
« on: May 16, 2014, 02:36:34 am »
Thank you. The suggestions listed either state biscuits that can last a while (in or out of fridge) or that most biscuits freeze well but I am looking more for a log that is frozen uncooked and you can slice and bake into biscuits as needed. There are a few recipes I have found that aren't Thermomix ones but I was hoping someone already had some. I might just try and convert myself....it shouldn't be too hard.

27
Questions? Technical Issues? The Survival Guide / Vanilla essence, extract and paste
« on: May 16, 2014, 02:33:27 am »
I want to try a cashew chocolate cake today and for the filling it says to use 1 teaspoon of vanilla paste or 2 teaspoons of vanilla essence. I  have neither so I just wanted to ask if I can use vanilla extract and how much - 1 or 2 teaspoons?

28
Questions? Technical Issues? The Survival Guide / Freezer biscuits that you can cut and bake as needed?
« on: May 15, 2014, 03:45:34 pm »
I'm wondering if anyone has a TMX recipe for biscuits that you can freeze. By that I mean, you make the dough . . . wrap in a log/sausage and freeze and then just cut biscuits and bake as needed.

29
Recipe Book Recipe Reviews / Re: Fast & Easy Cookbook. Rich shortcrust pastry.
« on: May 15, 2014, 03:40:28 pm »
Do you think you could PM me the recipe by any chance? I would love to try it.

30
Recipe Book Recipe Reviews / Re: Fast & Easy Cookbook. Rich shortcrust pastry.
« on: May 15, 2014, 02:47:02 pm »
Sounds great. How does it compare to the one in the EDC? Have you tried it....'cos I wasn't too keen on the taste/texture of it when I used it to make apple turnovers from the baby book.

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