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Messages - achookwoman
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21586
« on: December 19, 2009, 03:55:52 am »
This is especially for JD who continues to get me out of computer trouble.
120g caster sugar
250g water
250g fresh dates or( 200 g of dried ones 0
1 /2 cup Kahula
1 quantity of egg custard as in EDC page 155. (creme patissere) with an extra 100 g milk
extra caster sugar for dusting
Place all ingredients for date mixture in T.M bowl, cook 20 mins., 100 gentle.
zap 3 times on turbo to loosen the stones from the dates. With mix still in bowl pick out stones. Scrape down and zap again.
You will hear if any stones are left in. pick these out They will probably be on the lid.
Pour the mixture in to 6 heat proof ramekins. 3/4 cup size.
Clean out bowl and make custard, including the extra milk.
Pour custard over date mixture and smooth the top.
Refrigerate until about 1 hour before needed ,
Dust top with caster sugar and place under a preheated grill. WATCH when they start to bubble give them another coat of sugar.
( I place the 6 dishes in a tray so I can move them and remove them easily.)
The date mixture can be spread on tinned pineapple rings, covered with a pavlova mixture and browned quickly in the oven.
members' comments
JD - Chookie I finally got around to making this dessert today and because I only had 100g dried dates, made 1/2 quantity of the date mixture. Because of your comment about it being very sweet, I reduced the sugar for this 1/2 quantity down to 40g. Although this should have only been enough for 3 small ramekins, I decided there was enough mixture to cover the bases of 6 ramekins thinly (about 2-3mm thick) & made the full quantity of creme patissere which was perfect to fill the 6 ramekins. It is really nice and not too rich because of the lesser amount of the date mixture in the bottom. Had one warm after bruleeing the top and will have the others cold. Thanks for posting the recipe, sorry it took me so long to get around to it.
1/2 quantity - 40g sugar
125g water
100g dried dates
1/4 cup Kahlua
21587
« on: December 19, 2009, 02:59:28 am »
Visitors tonight, they have just ordered a T.M. so I thought I would tease them and have made Date with Kahlua brulee. I converted the recipe as I sat in a coffee shop and copied out the recipe. Getting a bit too smart for my own good !
21588
« on: December 19, 2009, 02:47:59 am »
Andisenji, these sound yummy. How do you make "homemade cream cheese".?
21589
« on: December 19, 2009, 02:40:25 am »
Chooky, Thanks for the offers of the starter but I bought one from a place called Basic Ingredients Homebread. My problem was that I didn`t know when to feed it once it doubled in size, It only took about five and a half hours to double and then it would collapse back to just about where it started from, so do I feed it when it was doubled in size or wait for 24 hours to feed it again? Then the recipe that was with the starter said to throw out most of it and feed it with 300g of flour and 300g of water till it doubled again and I thought that was a big waste of flour as I was going through 5 kg to make about two loaves of bread. I still have some of the starter in the fridge so if you have an easier recipe I would appreciate it if you could forward it on.
Bron any recipe that you could forward that would make it any easier would be great too. I don`t particularly care what sort of sourdough bread that it is because I am just experimenting with it.
Thanks everyone for all your help. Sandy
When I have a moment I'll post, NO knead 18 hour oat sour dough. I'll also post a recipe for a sour dough mix that you keep in the fridge for up to 5 days. This one is all the rage in America at the moment, except they use yeast. D ont throw out your culture , make it into one of these and freeze any bread that you can't use with in a few days. 500gs of flour should give you a good size loaf. So a good loaf of sour dough should cost $1/ $1.50. for the ingredients. I'll try and post tomorrow.
21590
« on: December 18, 2009, 12:25:47 pm »
Judydawn, this sounds yummy, can you post the recipe or do I have to buy the Festive Flavour cook book. If I do ,where do i get it?
21591
« on: December 18, 2009, 07:52:48 am »
Hi Cookie1 1 left handed, exteacher to another ! I don't think flour would work. Corn flour might as it has a similar texture to potato flour. What is the problem with Potato flour ?
21592
« on: December 18, 2009, 06:40:59 am »
i am looking for some diffrent flavour dips
like French Onion dip
gherkin & Cheese
capsicum
corn relish
any help would be grateful
Leanne
Hi Leanne, we here just love dips. Two that seem popular with visitors are Fay's Capsicum sauce which you pour over a tub of cream cheese, and Maggie's Artichoke Dip. Capsicum sauce. 1 small tin Capsicum 1/4 cup of vinegar 1/2 cup sugar Place all ingredients into T.M bowl and cook until syrupy. Probably 10 mins. at 100   . Pour over a 250g tub of Philly cheese or similar. This provides a sweet/sour combination which goes well with the cheese, it also is very easy. I've tried it with fresh capsicum but it is not as good. Maggie's (Beer) Artichoke, green olive and lemon dip. Warning- this looks like green sludge but is absolutely delicious . 1 cup pitted green olives 2 tinned or bottled artichikes 1 tablespoon preserved lemon ( skin only) washed and rinsed well 1 tablespoon of salted capers, rinsed and well drained 1 cup of flat leaf parsley 1 clove of garlic 1 teaspoon mint 1/4 cup olive oil 1/4 to 1/2 cup of verjuice salt and pepper to taste Place all ingredients, except oil and verjuice, in T.M bowl and pulse until roughly chopped. Incorporate oil and verjuice on , until mixed in Place all ingredients into T.M. bowl and cook until syrupy, Probably 10 mins at 100
21593
« on: December 16, 2009, 12:02:17 pm »
I made the soap powder and added Tea Tree oil (about 1 Tablespoon) and the T.M machine glugged at the extra oil. Next time I will leave it out. I use only 1 Tbsp. per load in the front loader. It seems to work well however it is not all that cheap to make. I will need to do the sums.
21594
« on: December 16, 2009, 11:35:06 am »
Terstoo, love the look of this soup. Will certainly try it when it gets a bit cooler. Thanks.
21595
« on: December 16, 2009, 11:26:00 am »
Visited all fish stalls at the Vic Market on Tuesday. No fresh Crab meat. I located 1 frozen packet, $17 for 400g. from Vietnam.
I was told that sometimes they have frozen Australian Crab Meat which is between $ 50 and $60 a Kilo. The Vietnamese product looked grey and mushy. I am going to have to use tinned Crab or shift interstate!
21596
« on: December 13, 2009, 12:51:57 pm »
Thanks again ILB. It doesn't hurt to re read these every now and again to refresh our memory.
Thanks for the list. I now realize why I can't use the spatula effectively, I'm left handed.
21597
« on: December 13, 2009, 12:10:53 pm »
60g. butter 1/2 small green pepper (or a well drained 125 tin) 1 medium onion. 3 Tablespoons plain flour 1 1/2 cups of chicken stock pinch of cayanne sail and pepper 1Tablespoon of dry sherry 1 cup milk 1 cup cream 2 170g tins of crab. Melt butter80 for 2 minutes on Chop onion and green pepper 10 seconds on speed 5( if using tinned pepper , add after onion is cooked) Cook onion in butter (and pepper if raw) 3 mins. at 100 speed 1 Add flour and cook 4 mins. at 100 , Add liquid from the 2 cans of crab, and chicken stock, 3 mins, reverse on varoma speed 2. Add milk and cream , cook varoma, 4 mins. CHECK THICKNESS OF SOUP, IT SHOULD BE LIKE THICKENED CREAM. .If not thick enough mix 4 teasp. of cornflour with a little milk and add to mixture in bowl, cook 2 minutes,varoma ,speed 2. Add crab, reverse, varoma 2 mins. Top with chives to serve, Makes 1 1/2 Litres. 4-6 serves Fairly expensive to make but excellent for a dinner party . I made it tonight to test recipe, DH said the Queen would not be having soup any better than this. Members' CommentsJD - I made 1/2 quantity which is 2 meals for me. Only addition was a umami cube which I tend to throw in all soups these days. It's a nice soup Chookie. This is a very delicate but tasty soup.
21598
« on: December 13, 2009, 08:08:03 am »
Thermomixer, you sound like you know as much as I do. I.ve found that just a couple of tablespoons of starter is enough to get going. When I give starter away, I separate out some into another container and feed it for a few days until it fills the container. I keep mine at a consistency of thick pancake batter as this suits the recipe that I use. This recipe freezes well.
21599
« on: December 13, 2009, 07:32:00 am »
HI All, Just wondering if anyone out there makes their own sourdough bread? I have been trying to make some but just can`t get the hang of it, so if anyone can help me with any suggestions I would be very grateful [ although the steer won`t because it has been getting all the rejects ] I don`t know if your are supposed to use the starter as soon as it has doubled up or leave it overnight and now I am getting that much in the fridge I will have to start chucking out some food soon. Help someone please. Thanks Sandy.
I think I may be able to help. You can use the starter straight away. when it has bubbled and usually doubled. When you remove what you require .replace it with equal amounts of water and bakers flour. or rye flour if it is a rye starter. Make sure the water you use is rain water or filtered. It will take 7 hours at room temp. before you should use the starter again. If you are not going to use the starter within the next 12 hours, put it in the fridge. The best test of the starter is the smell. it should smell like yeast or beer. I would like to know how you are growing your starter. This may be the problem. I feed my starter about once a week, and have left it for a month , when we have been away, and revived it with a feed when we have returned. Once we sort out the starter I can give you a ,recipe which is very little work,and produces an excellent loaf.
21600
« on: December 13, 2009, 07:09:40 am »
I love all of these ideas, expecially changing the lid so it doesn't drip over the Thermomix and make a mess on my bench when i take it off.
A silicone spatuala is also a must for me, I find the Thermomix spatula is not very good for scraping the sides or getting dregs of the bottom as it does not bend to the bowl.
A spout for pouring would also be amazing.
I support the flexible spatula idea , perhaps, as already suggested, on the end of the one provided. I only use the the one provided to move ingredients around through the hole in the top, never to scrape out the bowl.
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