Author Topic: Thanks Mich. A Challenge for all of us.  (Read 30723 times)

Offline judydawn

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Re: Thanks Mich. A Challenge for all of us.
« Reply #15 on: June 13, 2015, 10:41:49 am »
Yes, I was thinking of him when I was making these Katie LOL.
Judy from North Haven, South Australia

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Offline mcmich

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Re: Thanks Mich. A Challenge for all of us.
« Reply #16 on: June 13, 2015, 11:56:34 am »
Great idea Judy. I have always loved making finger food and now I will have all new ideas for individual servings.
Michele - Lake Macquarie, NSW

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Offline Kimmyh

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Re: Thanks Mich. A Challenge for all of us.
« Reply #17 on: June 13, 2015, 12:05:43 pm »
Thank you cookie I get it now. Loud and clear. Hope this message doesn't self destruct in 30 seconds

Offline snappy

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Thanks Mich. A Challenge for all of us.
« Reply #18 on: June 13, 2015, 12:14:42 pm »
I have a couple of the mini rectangular tins and use them often.  Banana bread is fantastic - it is just the right serving size (I have tried many banana bread recipes and can honestly recommend Tenina's version with Choc chips).

I pretty much make any cake recipe in it - lemon and blueberry loaf cakes, spiced apple cake, orange and poppy seed cake and apple, Ginger and honey cake all work out well.  They are a great size to take over to anyone who lives by themselves - they can freezes a couple and just defrost one whenever they feel like some cake.

Like cupcakes but much less fussy!

Apple Ginger and Honey Cakes

3 Large Granny Smith Apples
110 grams butter
220g brown sugar
2 eggs
11/2 tsp powdered ginger
225g whole meal spelt flour (or just use plain white flour)
3 tsp baking powder
2 tsp warmed honey

Method

Peel and core 2 apples.  Add to thermomix and pulse TURBO twice.  Set aside.

Add butter and brown sugar and combine speed 5 / 30 secs.  Turn it down to speed 2 and add eggs one at a time through the lid.

Add flour, ginger and baking powder and combine speed 5 / 10 secs.

Add apples and KNEAD for 30 secs.  Finish combining with spatula.

Spoon into mini loaf tins (makes 10-12) and place a thin slice of the 3rd apple on each of the loaves.  Brush with the warmed honey.

Bake at 160 fan forced for 20 mins or until cooked.

This recipe is converted from a recipe which was in Homestyle NZ a few years back.
« Last Edit: June 13, 2015, 12:22:15 pm by snappy »

Offline cookie1

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Re: Thanks Mich. A Challenge for all of us.
« Reply #19 on: June 13, 2015, 12:36:21 pm »
Thank you cookie I get it now. Loud and clear. Hope this message doesn't self destruct in 30 seconds


ROFL.

Thanks Snappy. Another lovely recipe.
May all dairy items in your fridge be of questionable vintage.

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Offline Cornish Cream

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Re: Thanks Mich. A Challenge for all of us.
« Reply #20 on: June 13, 2015, 01:24:51 pm »
Thanks for the recipe Snappy :)
Denise...Buckinghamshire,U.K.
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Offline achookwoman

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Re: Thanks Mich. A Challenge for all of us.
« Reply #21 on: June 13, 2015, 10:42:03 pm »
Judy, why can't you freeze the little Lasagne slices?  If they are cooked again they should be OK.

I just remembered that I gave this cooking pan to my DD to make mini quiches for GC lunches.   Not to be put off, and I love a challenge , I made Banana Spelt and Honey cakes in small individual dishes. The recipe is practically the same as Snappy's recipe except that it has banana instead of Apple. I will not post but have another recipe to try.

Offline JulieO

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Re: Thanks Mich. A Challenge for all of us.
« Reply #22 on: June 13, 2015, 11:07:30 pm »
I love the idea of this thread Mcmich.   :D

I have the loaf shaped tin so I must have a go at this challenge, hopefully will break my can't-be-bothered mood.  ;D

Love the recipes posted already and Judy's great idea of individual lasagnes.  :D

Offline Bedlam

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Re: Thanks Mich. A Challenge for all of us.
« Reply #23 on: June 14, 2015, 12:07:27 am »
Fantastic challenge Mich.
I'm in sleep deprived baby brain mode but will have a go this week. Christen those tins!
Denise

Offline kezza

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Re: Thanks Mich. A Challenge for all of us.
« Reply #24 on: June 14, 2015, 02:00:48 am »
Great idea. Will go through my drawers and rescue the tins. Love the recipes posted so far.

Offline judydawn

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Re: Thanks Mich. A Challenge for all of us.
« Reply #25 on: June 14, 2015, 02:41:23 am »
The bolognaise sauce had already been frozen Chookie, I didn't think it would be safe to refreeze something like that.  I don't mind having them every day, a quick meal after I get home from visiting is exactly what I want.  I made a pot of soup last night too so it will be soup for lunch and lasagne for tea for a few days.  I'm busy 'spring cleaning' my house at the moment, one room at a time so if I'm not having to cook it frees up time to do other jobs. 
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline achookwoman

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Re: Thanks Mich. A Challenge for all of us.
« Reply #26 on: June 14, 2015, 04:04:35 am »
These are the small Banana, spelt and honey cakes. They were made with wholemeal Spelt and were even nicer the next day.

Offline achookwoman

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Re: Thanks Mich. A Challenge for all of us.
« Reply #27 on: June 14, 2015, 04:05:19 am »

Offline judydawn

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Re: Thanks Mich. A Challenge for all of us.
« Reply #28 on: June 14, 2015, 04:29:48 am »
Good one Chookie.  Nice to see Ral on the tractor in the background  ;D
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline cookie1

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Thanks Mich. A Challenge for all of us.
« Reply #29 on: June 14, 2015, 07:18:35 am »
These are my first contribution. I do hope it works as the last one is up in cyber space. Chookie your goodies look delicious and Ral on the tractor seems to be enjoying himself.




Mini Cheese and Quince Quiches
Serves. Makes about 9 in the square tin
Ingredients
1 sheet frozen puff pastry
100g chopped camembert
1/4 cup chopped quince paste...I used plum paste
1 egg
1/4 cup cream ....I used milk
chives for decoration
Preparation
Preheat oven to 200 degrees
Remove pastry from the freezer and allow to defrost.
Cut out squares to suit the tin. I used a square cutter but you could just use a knife.
Grease the tin.
Put pastry in each space.
Place a small piece of camembert in each.
Place a small piece of quince paste in each.
In  thermomix bowl:whisk egg and cream. Speed 4, 10 seconds.
Pour into each square, you will only need a little.
Bake 10-15 minutes.
Cool in pans 5 minutes before removing.
Serve hot or cold, sprinkled with chives.

I based this on a recipe from The Women's Day
« Last Edit: June 14, 2015, 07:20:36 am by cookie1 »
May all dairy items in your fridge be of questionable vintage.

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