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Topics - cookie1
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« on: September 25, 2018, 03:59:10 am »
I recently decided to interact with Thermomix again and buy a Cook key and the recipes that are then available from Cooki-doo. You get a 6 month subscription of Cooki-doo with the cook key. Naturally being Thermomix you then have to pay $49/year for it. After some fighting with them (I was overcharged for the Cook key!) I hope I have sorted it. I know there are a few others who also have it so I thought it may be an idea to share what we have cooked and a brief comment on it. Not necessarily a review though. ( I checked with Judy and CC)
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« on: September 21, 2018, 06:22:46 am »
Hazelnut and Cacao CookiesI made 28 from the mixtureIngredients80g dates 200g ground hazelnuts 225g flour 50g chia seeds 1 teaspoon cinnamon pinch of salt 50g coconut oil ½ cup maple syrup 1 egg 2 teaspoon vanilla 50g cacao nibs PreparationGrind the hazelnuts if needed. Preheat oven 160* Prepare 2 oven trays Place dates in a small bowl and pour boiling water over them. Leave to stand 5 minutes and then drain. Put dates,hazelnuts, flour, seeds, cinnamon, salt,coconut oil, syrup, egg and vanilla into the bowl. Knead until well combined. Stir through cacao nibs with a spatula. Roll teaspoon size balls using wet hands. Press down with your hand and mark with a fork if you wish. Bake for 15 minutes. Cool on the tray. PhotoThis recipe is based on one from the WW Food magazine. I have altered a couple of things and thermofied it.
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« on: September 15, 2018, 01:47:42 pm »
I have started a 30 day free trial of Cookidoo. I’m not sure why but I decided to have a peek at it. I’m going to try several of the recipes from it and see what they are like in the 30 days. I don’t have any problems converting recipes as I go but wanted a sticky beak of it. I think after much reading I have sorted it and the cook key out. I don’t think I would be bothered with the cook key as it simply enables you to synch recipes onto your thermomix and use the screen to instruct you. I will keep you informed.
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« on: September 04, 2018, 09:04:19 am »
Berry Chia DessertServes 6Ingredients250g yoghurt, preferable Greek 250g milk, any sort you like, almond etc is ok 100g frozen berries 1 teaspoon vanilla 10g honey 70g chia seeds PreparationPlace first 5 ingredients into the bowl, 10-15 seconds/speed 7 Add the chia and mix , speed 4 until combined. 5-8 seconds. Place into serving glasses or a large bowl. Refrigerate several hours or overnight. ToppingPlace 200g of your chosen berries,20g honey and a teaspoon of vanilla into the bowl. Cook for approx. 4 minutes/speed 2. If this hasn't thickened a little add more time without the MC. Pour over the chia mixture. Before serving put a little yoghurt onto the top and you can add nuts, seeds or more berries. This recipe has been based loosely on one I received from Diabetes WA.
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« on: June 19, 2018, 06:25:56 am »
Nutella Brownies 2 large eggs 1 1/4 cups Nutella 1/2 cup plain flour Pinch of salt. Beat eggs in TMX Add Nutella , salt and flour, mix Spoon into 8 inch square , lined tin Bake 25 minutes at 350 or until tooth pick comes out clean. Cut into 9 squares. ( 12 would be better as they are very rich) Very easy and very nice.
I've put a copy of this here as I know I will be looking for it another day and won't be able to find it.
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« on: May 03, 2018, 07:06:25 am »
Mandarin Polenta BiscuitsIngredients125g butter, softened 2 teaspoons finely grated mandarin rind 110g icing sugar 55g polenta 150g plain flour PreparationTurn oven onto 180*C and prepare 2 trays. Place butter, icing sugar and rind into the bowl. Speed 3 for approx 1 minute. Add polenta and flour and knead until the dough comes together. Turn onto a floured board and squish together. Roll out until about 5mm thick and cut dough into 4cm x 6cm rectangles. Place onto trays and prick 3 times with a fork. Bake for 12-15 minutes or until golden. Remove from oven and sprinkle with a little caster sugar if you wish. Leave for 5 minutes and then cool on racks. i have adapted this recipe from a WW Food magazine.
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« on: March 28, 2018, 02:22:07 am »
Rye SD Batard INGREDIENTS 100g rye flour 400g bread flour Salt if not using a bread mix I have simplified this recipe a great deal. I make it at least once a week. I use 200g of water 300g rye starter 200g water 500g of flour. I vary this as I want
PREPARATION Place all of the ingredients into the bowl. If adding salt make sure it doesn’t come in direct contact with the starter. Knead for 4 minutes. Place into an oiled bowl and cover. Place into the fridge overnight, or longer if you wish. I remove the dough from the bowl, shape it and place it into a loaf tin. . Leave it to rise and then bake at 200* for approx 30 minutes. This can be shaped and baked as a free form loaf too, or in a casserole dish.
Seeds can be added if you wish. .
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« on: March 26, 2018, 02:00:10 am »
This isn’t really a recipe request, more a query for some ideas. A dear friend has asked me to make some bread/s to use with EVOO and Dukkah. I thought one could be Chookie’s Chia and Oatbran loaf in the cold oven. What other sorts of breads would you use please? I don’t mind finding and testing other recipes. I don’t suppose you would want soft, fluffy types of bread would you? Thanks in advance. I don’t need to make the actual ones until the middle of April, so I have lots of time to practise.
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« on: January 29, 2018, 05:14:39 am »
Lavosh CrackersIngredients1 cup plain flour ½ cup plain wholemeal flour (I used wholemeal Bakers' flour as that was all I had) 1/4 cup sesame seeds 1/4 cup fresh oregano, chopped ( I used some Nigella seeds as I had recently trimmed my oregano!) 1 teaspoon sea salt flakes 1/3 cup EVOO ½ cup water PreparationPreheat oven to 180* and prepare 2 large trays. Place EVOO and water in the bowl. Speed 4, 6 seconds. Add the rest of the ingredients. Knead until this sort of comes together. Remove from the bowl and divide into two equal parts. (doesn't have to be exact) Roll out each half until about 2mm thick. Do this between baking paper as it is so much easier. I ended up squishing it out using a bread scraper. Place the mix onto the prepared tray and bake for about 25 minutes. Do this with both lots of dough. The dough will be golden and crisp. Cool on a rack and break into pieces when cool. Serve with hummus, any dip or cheese. Most of the ingredients are taken from a recipe in the Magazine Recipe. The method is mine.
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« on: January 10, 2018, 02:37:06 am »
I know I should know the answer to this but I don't. 😗😗😗I have bought a lot of chick peas ( are they legumes too?) and legumes, soaked them and then frozen them ready to use. Can I now use these as I would a tin of them? Or will I need to cook them before using them in a recipe?
Thanks. ❤️❤️
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« on: December 21, 2017, 02:43:46 am »
Ambra's Chicken Ingredients 2 tablespoons mild mustard (I use Dijon) 2 tablespoons honey juice of 2 oranges 2 tablespoons soy sauce 2 tablespoons EVOO seasoning to taste fresh chilli chicken thighs or pieces about 8 or whatever you need for the meal Preparation Place everything into the bowl, speed 4/5 until mixed and chilli is slightly chopped. Pour over the chicken and marinade over night or as long as possible. Heat oven to 180*C. Place chicken onto a tray, skin side up and bake for about 15 minutes. Turn over and bake for about another 10 minutes. If you want the skin crisp, turn again and bake for 5 minutes. I often do this in the AF and baste it as it cooks.
This marinade was in our local newspaper a few years ago. It's tasty and easy to do.
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« on: November 28, 2017, 09:09:32 am »
Chunky Nut CookiesMakes about 20Ingredients125g soft butter ½ cup brown sugar 1 tablespoon golden syrup 1 tablespoon milk 1 teaspoon vanilla 2 cups SR flour 1 teaspoon carb soda 1 cup roughly chopped raw mixed nuts PreparationPreheat oven to 180* and prepare 2 oven trays. Put butter and sugar into bowl and mix speed 3/4, 1 minute. Add golden syrup, milk and vanilla. Speed 3, 10 seconds. Add flour and carb soda and knead ( until the mixture mixes. I then mix in the nuts with a spatula and also to make sure the flour is mixed in well. Place good teaspoons of the mixture onto the trays and flatten with a fork. Bake 12-15 minutes until brown. Leave on trays for 5 minutes to firm up and then place on a rack to cool completely. This recipe was in a Women's Day some time ago.
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« on: November 26, 2017, 07:06:53 am »
Seeded Sourdough Wholemeal LoafIngredients200g Wholemeal bread flour- I used a Laucke wholemeal mix I have used 100g rye here and put the extra in as white bread flour. As long as the total is 500g200g white bread flour- I used Laucke bread mix 100g spelt flour pinch salt 1 teaspoon yeast 1 tablespoon black treacle 150g SD starter I have changed this to 150g as I feel it makes a better bread.250ml water 50g mixed seeds, whatever you wish PreparationPlace 250ml water, treacle and yeast into bowl. 2 minutes 30 secs, 37*, speed 2. Add all the flours, salt and SD starter. Knead approx. 4 minutes. add seeds and knead for 1 minute. Place into an oiled bowl to rise, cover and leave until almost double. Fold to knock out air bubbles Place in loaf tin and let rise again. Bake at 200* for 30-40 minutes. I saw this recipe and liked the flavour, but found it dry. I mucked around with it and added the SD starter, and altered the weight of the flours and it seems much better now. You may need to make alterations to it to suit you.
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