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Topics - Ceejay

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1
Chit Chat / It's officially official...
« on: February 26, 2012, 01:09:09 pm »
My eldest left home last Tuesday... 

He's moved around 800km away so it's not like we'll see him much either.  :-\

Now I feel really lost.  It's like he leaves and I have no idea what to cook... or make... it was his massive list of intolerances and food issues that kind of dictated our day to day meals.   :-))

Which is awkward when there's always around 5 others to feed... and regularly 8 or 9! 

How have others filled that void?

His younger siblings are missing him heaps too!  :(

2
Chit Chat / My post it note solution!
« on: January 07, 2012, 12:07:50 am »
As per Thermomixblogger's admission about the post it notes last year... I was a serial recipe post it noter in the kitchen.   :P
The splashback was covered with tiny multicoloured post its with regularly used recipes on them.  They'd stay until they fell off and I redid them!  ???

However, I came up with a much better solution using A5 laminator pouches and a shower curtain ring! They are double sided and loop around for ease of selection!  :-))  And yes, they work... now the kids have no excuses for not cooking!  ;)

I promised to put photos up (yes, I'm slack... I know.  :-[)... but TA DAH!  Here they are finally8)

3
Chit Chat / Something special to celebrate this year!
« on: December 07, 2011, 12:17:58 pm »
Just feeling quite happy about a milestone our family reached yesterday!   Please check my blog for details!

http://musingnmayhem.wordpress.com/2011/12/06/where-did-the-years-go/

I have to admit I'm proud of my eldest son!  ;D

4
Cakes / Honey Jumbles
« on: June 10, 2011, 08:12:15 am »
Converted from this recipe.
http://melbourneepicure.blogspot.com/2010/06/honey-jumbles.html ;)

ingredients

   90g butter
   200g honey
   330g plain flour
   1 teaspoon bicarbonate of soda
   1 1/2 teaspoons ground ginger
   1 1/2 teaspoons mixed spice
   1 teaspoon ground cinnamon
   2 tablespoons milk
    
icing

    1 egg white
    1 1/2 cups icing sugar, sifted (I used raw sugar and blitzed it. ;))
    vanilla extract
    strawberry paste/red food colouring/berries

Method

    Place butter and honey in TMX bowl. 100 deg, speed 3, 5 minutes.  Allow to cool for about 15 minutes.
    Sift flour, bicarbonate of soda and spices and add to butter mixture, gently stir in milk on speed 1 for 5 -10 secs.
    Allow to cool at room temperature for about an hour.
    Preheat oven to 180°C.  Line baking trays with baking paper.
    Turn dough onto a lightly floured surface and knead, adding a little flour if needed.
    Divide mixture into four portions and roll each into a long sausage shape and cut each sausage into six pieces.
    Tuck cut edges under slightly.
    Place biscuits onto trays. Bake for about 8 to 12 minutes or until biscuits begin to crack on surface.

 For Icing :

    Whisk egg white in TMX on speed 8 for 1 min. Add icing sugar, and mix on speed 2 until smooth.
    Add strawberry paste,  red food colour or berries (move from speed 1 to speed 7 for 10 secs) to half the icing.  
    Add vanilla extract to other half.
    Spread pink icing over half the biscuits and white over the other half. Allow to set.

This recipe was a total hit with the kids... and I recommend them myself! ;)



members' comments

Chelsea - I made these and they are just lovely.  Fluffy little pillows with beautiful icing.  They were a bit of a process but well worth it. Next time I would halve the spice amounts as the flavour was a bit too strong for us.


5
Chit Chat / For Gretchen! We've been having some fun with our Benriner!
« on: October 13, 2010, 09:52:07 am »
You would think having just had the holidays that we'd have had plenty of time to play with our new prize... but somehow having 8 children in and out of the house meant we didn't get there!  :o  :P

So I made a point to take some time out on the weekend with a couple of friends and their children to amuse ourselves... and I can honestly say I recommend it!!  My friend's 13yo DD was quite taken with it and ended up spiralling at least 10 potatoes!  :D :D

After they were cut, we laid them out on trays and sprayed with EVOO and baked them in a hot oven with wonderful results... will have to get a photo of the finished product though.. we seem to have missed that bit!  :-))

Thanks Helene for a great competition!!!  :-*

http://www.petersofkensington.com.au/Product/ProductInfo.aspx?id=1273402&cid=488

6
Breakfast / Crispy Sourdough Waffles
« on: July 18, 2010, 06:38:45 am »
Converted from here:)

The night before:

110g butter
220g milk

Place both ingredients into TMX bowl. 3 mins, 90 degrees, speed 2 (length of time may need to be adjusted depending on how cold the butter was to start with!  :D)

Leave to cool to around room temperature (although I use it when it's down to 37 deg.  ;))

Add:

250g active sourdough starter
1 tsp salt
1 packed tablespoon rapadura sugar
170g flour (I use a mix of rye and stoneground unbleached wheat sometimes with lupin added).

Mix on speed 3 for 30 seconds until well combined.

Place into a large (preferably non metallic bowl) and cover loosely overnight.

In the morning:

Whisk in:
1/2 tsp bicarb
2 eggs (I have left out the eggs before with no ill effects for my egg allergic 3yo.  8))

Oil hot *waffle iron and pour on 1/2 cup of mixture to cook until crispy and brown. 

Serve with freshly whipped cream and maple syrup...or toppings of your choice!

*alternatively, cook the batter in a frypan as crispy pancakes!

YUM!!!  ;D

7
Chit Chat / Sharing.... Kitchenware Direct.
« on: May 10, 2010, 01:35:51 pm »
Have a free shipping voucher until 12th May.. and I take no responsibility for any spending!  :D

FREESHIPMAY

http://www.kitchenwaredirect.com.au

9
Drinks / BH&G version Baileys Irish Cream
« on: May 08, 2010, 10:37:06 am »
200g milk chocolate
400g can sweetened condensed milk
750ml evaporated milk
300ml thin cream
1 tblsp instant coffee
3 tsp boiling water
700ml whisky


TMX version:


   1. Break up chocolate into bowl and blitz on speed 6 for 5 secs. 50 deg for 1.5mins speed 1 scraping down sides occasionally with a clean dry spatula.

   2. Add condensed milk gradually on speed 2. When all is added increase speed to 3 for 10 secs.

   3. Gradually add evaporated milk on speed 1, increasing to speed 3 for 10 secs at the end.

   4. Add cream and coffee (I used 3 tablespoons of espresso) on speed 1. Slowly add whisky and mix on speed 2 for 20 secs before pouring into sterilised bottles.


      *Yes it does all fit in the TMX bowl! ;)*

      Store in refrigerator for up to three months.

10
Chit Chat / The things that make you happy
« on: April 18, 2010, 02:04:35 pm »
For me.. it's the 20kg bag of organic stoneground flour sitting on my bench waiting for me to decant it into the storage buckets!  I need to put it into the freezer for keeping but it's just making me smile right now.

My kids think I'm crazy....  :D

11
Bread / Sourdough cinnamon scrolls with vanilla sourcream icing
« on: April 16, 2010, 09:08:59 am »
Sourdough base:

1/2 cup sourdough starter
3 1/2 cups baking flour
1 1/2 cups warm filtered water
1 1/2 teaspoons salt

Place all ingredients in TMX bowl.
5 mins  ::

Place dough in large container, cover and leave in a warm place to prove until doubled (can be around 10hrs).

Punch dough down and place on floured board and roll out to a large basic rectangle approx 1cm thick.

Brush with melted butter and sprinkle well  with sugar (I used organic raw but I'm sure rapadura would also work) and ground cinnamon to the edges.

Gently roll dough into a fairly tight log and slice into 5cm lengths.

Place in an oiled baking pan (I used a round springform) and cover again and leave to prove again.

Bake in oven for 60 mins at 190 degrees.

Remove from oven and leave to cool slightly before topping with:

100g icing sugar (I made mine from organic castor sugar in the TMX)
2 heaped teaspoons of sour cream
2 tablespoons soft butter
vanilla extract
and just enough milk to thin the icing to an almost pourable consistency and drizzle onto rolls.

 ;)



12
Chit Chat / Another disappearing for a wee break...
« on: April 08, 2010, 11:23:38 am »
Ok.. it's a break as I'm only taking 3 out of 4 kidlets... but then again maybe it isn't as I can't bring TiM... ???

Off to camp with a few (about 30 I think) families out west (towards Russell's place  :D). 

Wish me luck on a long drive with a teen, an 8yo and a 3yo!  :-))

See you when we're safely home and back with TiM!  :-*

13
Cakes / custard biscuits
« on: March 02, 2010, 09:49:54 am »
One of my favourites from my childhood but this recipe is adapted from Taste.com.au http://www.taste.com.au/recipes/1623/custard+biscuits.  :)

Custard biscuits

Ingredients
250g butter, softened
60g pure icing sugar
1 teaspoon vanilla extract
250g plain flour
60g custard powder

Preheat oven to 180 deg c and line trays with baking paper.

Put butter, sugar and vanilla into bowl.  Speed 5 for 20 secs until well combined.

Scrape down sides with a spatula and add flour and custard powder.  Pulse on turbo until just mixed.  Don't over process or biscuits will have a coarser texture instead of melting in the mouth.

Roll heaped teaspoons full of mixture into balls and place on baking trays.  

Press with floured fork to flatten slightly and bake for 12 - 15 mins until light golden.

Stand on trays for 2 minutes before transferring to wire rack to cool.

 8)


members' comments

Em - these are yummy, I made them yesterday and they are going fast! thanks ceejay

Chookie - made these exactly as stated, delicious.  Thanks .    Made 20 doubles, stuck together with passionfruit icing.

VHJ - they are delicious. Will definitely be making them again & will try some using the plum paste to make jam drops. Thanks Ceejay - a really easy & scrumptious biscuit.

Debbiebillg - Mmmmmm, made these but with cornflour instead of custard powder as I didn't have any.  I'm going to make some icing shortly to sandwich them, mmm yummy.  Thank you. 

DJ - Family voted best biscuits ever ( not counting choc chip)  Changed custard powder to cornflour, added 10 g more sugar. Thanks so much for this recipe.

Uni - Thanks from me 2 Ceejay.

Chookie - made them again, this time with a chocolate button pushed into the centre.

snappy - I whipped up a quick batch yesterday to take to morning tea.  They are fantastic but way too dangerous to have sitting around the house - there is a whole block of butter in those things! Couldn't be bothered making butter cream so I used some lemon butter I had in the freezer to sandwich a couple together - lemon melting moments!

I also reduce the flour by 30 grams and substitute 30 grams cocoa.  I then add a couple of pinches of Himalayan pink salt.  And then I give them the super glamorous name of salted chocolate melting moments!"

deedub - Just made these and they are soooo good! Must. Not. Eat. Anymore.












 

 
 
 

14
Chit Chat / What's in your (edible) garden!
« on: February 06, 2010, 05:30:13 am »
Currently my garden is a tad run down... the tumeric is going well as is my basil, some of the parsley, the dill, chives and the rosemary bush is taking off.

I'm pondering what to replant next month....

I'm thinking:

Onions
Garlic
Ginger
Baby Spinach (a staple here)
Silverbeet (need to extend the bed a bit as it gets so big!)
Cherry tomatoes (haven't had much luck in the past but I'm tenacious ;))

We also have a lemon tree, mulberry tree, 2 passionfruit vines (one courtesy of the neighbour over the fence!) and half of another neighbour's mandarin tree...  ;D

Suggestions for other easy grow items are welcome!!  :-*




15
Recipe Requests / Passionfruit butter recipe anyone?
« on: October 17, 2009, 02:38:45 am »
Since we had quite a glut this year, I'd love to find a nice easy recipe!

TIA!  8)

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