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32881
« on: October 24, 2010, 10:42:25 am »
I make it as I need it too.
32882
« on: October 24, 2010, 10:30:36 am »
I have to agree with you tessa. It is so lovely to work with.
32883
« on: October 24, 2010, 10:29:21 am »
Having TMX guests next weekend, these would surely impress. I think I had better give them a try.
32884
« on: October 24, 2010, 10:27:53 am »
We had heaps of vegies left over the other day (people trying to reduce their portion size) so I turned them into bubble and squeak, they were lovely.
32885
« on: October 24, 2010, 10:26:17 am »
Did you keep them at all? I haven't had rock cakes for years either. Thanks for the review.
32886
« on: October 24, 2010, 10:19:36 am »
I have made this a few times now.
The last batch I made as mango icecream. I added 2/3 tin of mango blended, to the mix and 1/3 diced very finely. I also added 2 tablespoons of mango flavoured vodka. It is so morish. I used all cream this time as I had some in the fridge I was going to make into butter. It is a smoother icecream.
32887
« on: October 24, 2010, 10:15:03 am »
Welcome JFLim, it is wonderful to have you as a member of the forum. We are a lovely friendly bunch of people. I look forward to some recipes from you.
32888
« on: October 23, 2010, 01:25:55 pm »
There's often only 3 of us for at least one of the meals and I still go all out and have delicious things and we love it. In fact have got used to itnow and appreciate the quiet. I have only thought very generally of the menu.
32889
« on: October 23, 2010, 06:39:11 am »
Cashew and craisin museli bars
« on: October 22, 2010, 06:34:24 PM »
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Cashew and craisin museli bars
Ingredients:
140g butter
30g golden syrup
120g plain flour
70g brown sugar
100g oats
20g rice bubbles
60g cashew pieces (or cashews)
40g craisins or plain cranberries
Preparation:
Place butter and golden syrup in Melt on 60 degrees speed 1 for 1 minute, then turn up to speed 3 for 1 minute more.
Add dry ingredients to and combine on + speed 1 for 20 seconds, then turn up to speed 3 for 20 seconds more.
Empty bowl into slice tin and press down with the back of a spoon. Bake for 20-30 minutes in a moderate oven, approximately 180-190 degrees Celsius, until golden brown.
Remove from the oven and cut roughly into pieces as museli mix will still be soft. Allow to cool completely in slice pan, then cut through once more and remove from pan.
Photos:
Tips/Hints:
I buy raw cashew pieces from a Go Vita store as they're much cheaper than whole cashews. If you have whole cashews then it would be worth pulsing them a couple of times before setting them aside as slicing the museli bars up can be difficult with big firm pieces like cashews in the way.
Supplement other nuts, fruit, coconut and the rice bubbles if you wish, but do so by volume rather than weight.
Try sprinkling some choc chips over the mix before pressing in to place, or drizzling melted chocolate over the top when it has cooled to room temp. Sometimes the chocolate facade is enough to hide the fruit and nuts from the children!
I'm not sure why the photos didn't copy, but they can be seen in Starters and Snacks.
32890
« on: October 23, 2010, 06:36:43 am »
These look fantastic. I will put a copy into cakes too (if that is ok with you) and they are a lovely snack and biscuit.
32891
« on: October 23, 2010, 06:31:54 am »
Tonight we're having a ham, cheese and whatever else I can find frittata.
32892
« on: October 23, 2010, 06:29:59 am »
That will be lovely.
32893
« on: October 23, 2010, 06:28:56 am »
That is really wonderful and exciting news Rebecca. They certainly seem to be having success.
32894
« on: October 23, 2010, 06:27:52 am »
I use rice bran oil in the wok as I HATE oil spitting at me and this is really good.
32895
« on: October 23, 2010, 06:20:47 am »
Hello again Demak. It would be lovely if you could make it to our next Perth get together. See here for all the details. It would be lovely to meet you. http://www.forumthermomix.com/index.php?topic=4407.0If you damp some baking paper up and scrunch it a little and use that to steam your fish on, it will help you.
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