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Topics - KarenH
31
« on: October 28, 2012, 09:56:17 pm »
RASPBERRY SOUR CREAM MUFFINSMuffins: 125g butter, softened 220g (1cup) caster sugar 3 eggs 75g (1/2 cup) plain flour 35g (1/4 cup) SR flour 1/4 cup fine desiccated coconut 80g (1/3 cup) sour cream 150g frozen raspberries Icing: 30g butter, softened 80g cream cheese, softened 1 teaspoon coconut essence 230g (1 1/2 cups) icing sugar Garnish: Toasted coconut (often I dont bother toasting it) More raspberries - fresh or frozen Method: Preheat oven to 180 degrees Place patty pans into muffin pans (you really need the patty pans, otherwise the berries in the muffins tend to stick) Cream butter and sugar. Add eggs one at a time, beating well in between Add flours, coconut and sour cream. Beat in well Add raspberries and fold through the mixture. If you mix well, the berries break up and tint the whole batter pink and spread more evenly through the batter. I prefer it like this, but if you want your berries more "whole", stir it less. Place into patty pans and bake 30-40 mins. Cool before icing. For the icing: Beat together butter, cream cheese and coconut essence until creamy. Add the icing sugar and beat to combine. Put the icing on the muffins and garnish with coconut and raspberries. 
32
« on: October 13, 2012, 07:40:59 am »
Yesterday DH was using the knead function, and walked away from the machine. CRASH! One TMX hits the floor  The lid is cracked and split quite badly, but it still appeared to work OK. I thought (after my initial angry response "you did WHAT??") I would just have to buy another lid. We tested the scales and the temperature, and they seemed to still be calibrated and accurate. But today, while cooking with liquid things, I realised the bottom of the jug leaks. And it is not stuff coming out of the cracked lid and down the sides. Somehow it must have bent the jug, and anything liquid leaks out the bottom of the jug and over the pins etc etc ..... Luckily we have a second bowl set, because it looks like this one is broken  So the lesson is ........ never (let DH use the TMX) walk away from TMX when it is kneading.
33
« on: September 08, 2012, 03:57:47 am »
Gingerbread and Sultana Biscuits. From the Alyce Alexandra website - free recipes online if you join as a member. Really yummy biscuits. I found the dough very soft and sticky and difficult to deal with, even with adding extra spelt flour. I couldn't roll the dough into balls, rather just dropped rough spoonfuls of the mixture onto the pan. Grinding the whole cloves and cinnamon stick from scratch (rather than using the powdered variety of spice) added a really lovely flavour, and was definitely worth the effort. Would make again, but would add extra flour to make the dough a bit thicker and easier to handle. 4/5 
34
« on: September 08, 2012, 03:39:26 am »
Chewy Tropical Oat Bar From the Alyce Alexandra website - free recipes online if you register as a member. These are easy to make and really really yummy! Alyce recommends turning the slice out of the pan and cutting into bars while still warm, since the bars harden up with cooling. I found them really crumbly and difficult to handle while warm, and they all fell apart - but I could push them back together with my fingers. However it was fiddly. Once cool, mine could still have been easily cut. I would definitely make these again - and would maybe experiment with using some macadamia nuts as well as the almonds. 5/5 
35
« on: August 30, 2012, 12:48:34 am »
Does anyone know of a quick conversion for fresh yeast to dry yeast, and vice versa? For example, if a recipe lists dry yeast, can you just swap it for fresh yeast, and in what quantity? And in reverse, if the recipe lists fresh yeast, how much dry yeast do you need, and will the recipe work as well with the dry stuff?
36
« on: August 29, 2012, 02:39:32 am »
I love making meganjanes tomato passata (from this forum) in summer when we have a glut of tomatoes, and usually I store it by freezing it. But I was wondering about saving freezer space by preserving the passata in bottles. Does anyone know if it is safe to store homemade passata on the shelf in bottles if it has been preserved in something like a Fowlers Vacola system? I have heard things about not being able to bottle tomato-based things due to their high acidity and a risk of botulism  How do others store their tomato passata?
37
« on: August 04, 2012, 06:52:29 am »
I am making a lime/coconut cake and a lime/mandarine cake (excess citrus in the house) and when they are finished, I would like to pour a citrus syrup over the cakes. Do I sit the cakes in a solid container, so that they end up "sitting" in the excess syrup - or do I put them on a cake rack sitting over a container, and let the excess syrup run off underneath?
Any hints greatly welcome!
38
« on: July 29, 2012, 05:18:40 am »
Just wondering if any SA forum members are going to the Devil of a Cookbook classes, held on 29 and 30 August? I am interested in going, but havent bought the book yet.
Anyone from other states been to these classes? What did you think of them?
39
« on: July 16, 2012, 12:26:07 am »
My oldest DS is starting school today, and so we begin years of packed school lunches  I would like to cook in advance and freeze things like muffins, rolls, mini quiches etc etc, but I am not sure what is the best way to freeze these things without getting "freezer burn" and lots of ice collecting on them in the freezer, which turns them to mush when they thaw. I have no trouble freezing soups, stews, casseroles etc ..... more the cakes, bread, muffin, pizza, pastry type things. Any suggestions gratefully accepted!
40
« on: July 08, 2012, 09:57:59 am »
I have recently bought For Food's Sake and Quick Fix in the Thermomix, as well as looking on Tenina's website. There are some gorgeous ice-cream recipes that I would love to try, but lots of them say to blitz the ice-cream just prior to serving. I have an ice-cream maker, and usually make the ice-cream mix in the TMX, but churn it in the ice-cream maker, then store it in the freezer in a plastic container. Would I be able to substitute this method into the other recipes that say to process it in the TMX just before serving?
And if I did follow the instructions and process it in the TMX before serving, would any leftovers be OK just to freeze in a plastic container for another day?
41
« on: May 20, 2012, 12:00:44 am »
Can anyone help me with a recipe for parsley sauce to go with corned beef please?
42
« on: May 08, 2012, 11:04:31 am »
Does anyone have a recipe for German yeast cake? I have memories as a child of visiting my grandma (who was German), who always had a huge slab of this for us, straight from the oven, whenever we went to stay on the farm with her. My mother is visiting me later this week, and was hoping to make some for her, in memory of grandma.
43
« on: December 14, 2011, 07:26:17 am »
Hi everyone,
I have just received my first parcel of crio bru grounds, and had a couple of cuppas with it today, and it was gorgeous! I have seen a few recipes for cooking with the ground crio beans, and even made a batch of the brownies from Tenina's website today (deee - licious). I was wondering if anyone has ideas what to do with the used grounds that have been used to brew up a chocolate drink. I thought I had read that they can be added to cakes, slices, brownies etc etc, but cant seem to find any specific recipes. I am also not sure if I need to dry them out before using them in cooking.
Thanks!
Karen
44
« on: December 03, 2011, 10:16:49 pm »
Name of Recipe:Lemon Myrtle and Coconut Icecream
Ingredients:
20 lemon myrtle leaves (we have a tree at home, otherwise you can buy them from a specialist market)
270-300g cream
1 can (400ml) coconut cream
2 egg yolks
150g sugar
1 teaspoon vanilla bean paste
Pinch salt
Preparation:
Wash and dry the lemon myrtle leaves, and scrunch them up in your hands to crush the leaves and release the fragrant oils.
Place in a small saucepan with the cream, and slowly bring to a simmer, stirring often. Once the cream is boiling, turn it off and let the leaves infuse for 1 hour or so.
Strain the cream through the basket (or other strainer) to remove the leaves, into the TMX bowl.
Add the remaining ingredients. Cook for 7 minutes, 80 degrees, speed 4.
Either place in freezer until semi-solid, and then remove and whizz in the TMX OR cool for a few hours and process in icecream maker.
Photos:
Tips/Hints:
You could simmer the leaves in the cream in the TMX bowl (on reverse speed), but I didn't feel confident with how long it would take to bring the cream to a simmer. I will add this information in later on when I have had a few goes to experiment!
You could also use 1 teaspoon of lemon myrtle powder and use more if you want it stronger.
Members' comments
JD- Karen, thanks for the lemon myrtle leaves so that I could make this delicious ice-cream. It is sooooo good.
VieveMS - I had some cream that needed to be used so I have a batch of this in the TMX right now. I didn't have any fresh lemon myrtle leaves so used a bit more than a teaspoon of the powder (I didn't measure). I tried a bit of the cream before it was mixed with the other ingredients and there was only a subtle hint of the lemon myrtle so I'm hoping it won't get overpowered by the coconut.
The verdict is in - very nice indeed! I'd be interested to see how it tastes with the fresh leaves as the flavour with the powder was fairly subtle (but I guess you don't want the Lemon Myrtle to be too overpowering). Thanks for the recipe Karen.
JulieO - Made this yesterday and let it chill overnight before churning this morning. I used all the leaves you sent Karen and just tasting the soft serve it's really lovely. It reminds me of barley sugar lollies. I made my own coconut cream to use in the recipe. The only thing I may alter is to reduce the sugar slightly but it's quite possible that after freezing the sweetness may calm down a bit.
Thanks for the leaves (and powder), and a great little recipe.
It was so nice after dinner, just a scoop. So different than the usual, we loved it.
kimmyh - This is such a lovely ice-cream. Almost too good to share with the kids. Thanks again Karen, I am so thrilled I had the chance to make this. Have frozen some leaves for a second batch. Will also try with kaffir line leaves when my tree is up and running.
45
« on: October 04, 2011, 06:17:00 am »
I have been given bags and bags of dried mango fruit "leather" and we dont eat that much of it. I was thinking of rehydrating it to a paste or puree, and using it in icecream to make mango icecream .......... any ideas as to how to do this, and if you think it might work?
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