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Topics - bron
31
« on: May 26, 2009, 12:48:31 am »
Other recipe that I mentioned from my new book!  Try it out JD! Serves 6 Ingredients 3 peeled & stoned peaches 1 peeled orange, keep peel for decoration 1 peeled lemon, keep peel for decoration 150g sugar 600g red wine 330g white lemonade 10 ice cubes 30-50g vermouth 30-50g brandy 30-50g gin half teaspoon cinnamon orange and lemon peel to decorate First chop peaches 3 seconds, speed 4. Place in nice big jug with orange and lemon peel. Place orange, lemon and sugar in TM bowl, Program 1 minute, speed 5-10 Add rest of ingredients and program 1 minute, speed 1 and 1/2. Pour into jug and serve with more ice if needed. Very alcoholic too!
32
« on: May 26, 2009, 12:38:30 am »
Ingredients 2 sheets of gelatine (neutral) 200g water 300g sugar 1 sachet jelly powder (flavour you choose) Sunflower oil to grease moulds sugar to coat Place sheets of gelatine, water and sugar in THX and program 5 mins 100º Speed 2. Then add jelly sachet, mix 10seconds Speed 4 and then program 5 mins 100º Speed 2. Lightly oil some tiny moulds (IKEA here have little ones) pour mixture in and leave to set for 12 hours at room temperature (long time) and then turn out and coat in sugar. I have tried these at the cookery class, and they were nice! 
33
« on: May 26, 2009, 12:21:30 am »
Serves 6
Ingredients
200g lemon juice
200g orange juice
200g pineapple juice
200g soda water
1 tablespoon sugar
300g ice
6 tablespoons grenadine
6 slices of orange or lemon to decorate
Place juices, sugar, ice and soda in THX and program 30 seconds progressively speed 5 to 10.
Place in tall glasses and add tablespoon grenadine in each. Decorate glass with slice of orange or lemon.
34
« on: May 22, 2009, 10:35:50 pm »
Masa Quebrada makes 2 x 28cm diameter flan/quiche cases
Ingredients
250g Proceli flour
100g butter (soft, room temp)
100g water
1 teaspoon baking powder
pinch salt
pinch sugar
Place everything in THX in the exact order of the list above and program 15 seconds Speed 6.
Place in a plastic bag in the fridge and chill for 15 mins.
Roll out between 2 sheets of plastic or on floured surface. Leave to chill in fridge further 15 mins.
Brush with beaten egg and prick with fork.
Bake in preheated oven 180º for about 15 mins.
If you wish to make pastry chocolate flavour, just add 2 tablespoons of pure cacao GF together with ingredients
35
« on: May 22, 2009, 10:26:49 am »
Ingredients 40g fresh yeast 50g water 1 teaspoon sugar 40g olive oil 200g full fat milk 1 cooked potato (150g) 400g Proceli flour pinch salt Topping 2 teaspoons rosemary 2 teaspoons rock salt 30g water 30g olive oil Place in a bowl the yeast, sugar and water, and leave to ferment 15 mins, until it doubles. Place potato in THX and program 10 seconds, Speed 3. Add olive oil, the yeast mix in bowl, milk, flour and lastly salt. Program 2 mins, Knead, leave it to rise approx 1 hour. Place topping ingredients in THX and mix 5 seconds speed 4. Preheat oven to 220º. Place on oven tray (big one) and with fingers push it out to cover whole tray 30 x40cm, lightly greased. Leave to rise again, pour over topping, brush to cover completely and then with your fingers, make dents pushing down hard so its all uneven and looks like a childs work of art! Good job for the kids to do! Bake for 20 to 25 mins. Picture looks really nice! Will try to take a photo of the photo! 
36
« on: May 22, 2009, 01:15:00 am »
Will try and roughly translate recipes for you Please excuse the translations Deep fried squid (coated in chick pea flour) Croquetas (hope you know what they are) Stuffed mussels (coated in breadcrumbs in shells and deep fried) Choux pastry (Profiteroles filled with custard cream) Pancakes Pizza dough Foccacia (rosemary) Bread loaf with poppy seeds Cod & raisin Pie Shortcrust pastry Quiche(Broccoli & Cheese) Nachos & Guacamole Caramelised Brioche Prawn soup Bread enriched with walnuts and butter Rustic french bread (made with egg whites!) Salmon burgers with rolls Milk bread Chocolate spread Sweet rolls (party type to fill) Churros (do you know what these are?) Orange sponge cake Pine nut sponge cake Yoghurt Sponge cake with fresh fruit on top Coconut & Dulce de Leche Sponge cake Tiramisu Potato Sponge Cake Almond Sponge cake Fairy Cakes Cheesecake Jelly sweets I tasted the French bread, jelly sweets, ham croquetas, shortcrust pastry filled with custard cream & fresh fruit, Orange sponge cake and Sliced loaf with poppy seeds. I watched them demonstrating and it all tasted very good, the pastry wasn't as good as normal pastry, but all the other recipes tasted as perfect as with gluten! Maybe the sponge cake was a slightly different texture but me and Little S*d loved everything! What I have noticed is certain flours! For example Proceli, Schar Pan (Bread) (Mix B), Adpan. Do all these flour names ring a bell with you guys? At the beginning they show you how to pulverise chick peas, soya, rice, corn and seeds (like bird food!) etc Hope the list is inspiring?
37
« on: May 22, 2009, 12:41:49 am »
Minestrone:serves 4-5:Ingredients:500g veg (I use up all leftovers, carrot, small turnip, courgette, parsnip, artichoke hearts, fresh green asparagus, peas, green beans, peppers, celery) 50g olive oil 50g onion 20g tomato pure (tomato past to most of us) or tomato pizza sauce (I always have in the fridge!) 1 clove garlic 50g bacon or serrano ham (in bits, can be chopped in THX in a few short turbo blasts) 1000g THX chicken or veg stock concentrate (I use veg) pepper 50g round grain rice 50g grated parmesan cheese 50g butter Chopped flat parsley Preparation:Grate cheese. Place all the veg in THX and chop 5 seconds Speed 4. (Except peas, artichoke and asparagus as these look nice hand chopped/whole) Keep aside. Place garlic & onion in THX, blitz 2 seconds Speed 5, Add oil and bacon/ham, program 5 mins 100º speed 2. Add stock and program 8 mins 100º speed 2. (I skip this step by adding boiling water from kettle!) Add remaining vegetables, tomato, black pepper and rice and program 15 mins 100º reverse, speed 1. Pour into serving bowl, add parsley, parmesan and butter. Stir. Photos:Tips/Hints:I find it doesnt need salt, as I use THX stock and of course the bacon/ham is quite salty. You can use small pasta shapes instead of rice. Both are lovely! Wonderful recipe to clear out fridge! I make it every couple of weeks... Members' commentsJD - This is perfect for us as DH has never liked tomato based minestrone which most other recipes are. Did rice today but next time will try the small pasta shapes instead. salval - It was delicious. Thanks for a lovely recipe.
38
« on: May 17, 2009, 01:55:30 am »
I made this today as had 4 apples going soft and the oven was on (roasting potatoes) and it was just deeeeelicious. So just HAD to share it with you all. One of these family desserts that doesn't look that nice but just sooooo yummy I will definitely be making this as a regular. We had it with custard, although my eldest preferred it with squirty cream. And even nice cold with vanilla ice-cream, DH finished it off this evening. All a bit thrown in and very very quick and easy...... Taking all of 5 mins to make, and baking whilst we ate our lunch.
Yummy Apple Crumble:
Serves 6:
Ingredients:
Filling:
4 big apples (peeled, cored and sliced quite thinly)
1 teaspoon dried ginger
1 teaspoon cinnamon
2 tablespoons brown sugar
Crumble:
peel of half orange and half lemon, no pith
100g flour
100g cold butter
50g chopped nuts (I used hazlenuts, but any would be nice)
50g brown sugar
50g sugar
Preparation:
First mix apple and sugar and spice into an oven proof dish.
Make crumble, first chop nuts not too fine as you want them to be a bit crunchy, speed 4 a few seconds, put aside, then blitz the peel, you may need to add the flour to help blitz it fine, add other ingredients except nuts and mix 5 seconds, speed 5. Mix nuts in and pour over the filling. Push down with the back of a spoon. And bake in a hot oven at 180º for 30 mins until brown and caramelly.
Photos:Will post next time
Tips/Hints:
The lemon and orange peel in the crumble is just amazing! The crumble is all crispy and like caramel;)
Members' comments
Chelsea - Bron this is absolutely sensational. The best apple crumble I have ever had without a doubt.The peel was just divine, but perhaps I overdid it a little. My fourteen month old was screwing up his little face at the different flavour, but wanting more all the same and my husband (who doesn't like peel at all) asked me to make it again next week - but halving the peel. I hope it will still have the same lovely texture with half of the peel.Thank you so much.
This is one of our winter favourites. The crumble in this recipe is delicious and the best I have tasted! I just use a couple of thin strips of zest and blitz them in with the flour on speed 9 so it is finely chopped. I made it with macadamia's tonight and it tasted heavenly.
faffa70 - DH made this the other day and all I wanted to do was eat the crumble BEFORE he cooked it as it was so good...then came the cooked version. OMG, to die for. You are a champ Bron.
Denzelmum = Soooooo yummy! I skip the ginger and use tangelo skin instead of orange. And served it with ILB eggless custard. This would be a regular. Thank you Bron.
Vivaroo - Wow that was so good and easy. Best crumble recipe ever! Only thing I did was briefly chop the apples in the TMX and added a little lemon juice. The flavourings were perfect, loved the ginger and citrus. We had leftovers on our porridge this morning.
JD - It's really nice but I think I would like more apple on the bottom so I would use 6 apples next time.
cookie1 - I do a sort do similar crumble but I use rolled oats, blitzed slightly, instead of flour.
39
« on: May 10, 2009, 09:04:59 pm »
Delicious easy everyday meal to accompany steamed garlic rice, or sauté potatoes and a fried or poached egg.... Pisto:6-8 (Leftovers freeze perfectly for next time):Ingredients:300g courgette 150g red pepper 150g green pepper 300g onion 100g olive oil (I use 75g) 500g chopped tin tomatoes teaspoon salt pepper Preparation:First weigh out all the veg, IMPORTANT place only half the veg in THX (heaviest bits in first, I cut onion in 4, courgettes in 3, peppers too) and blitz 5 seconds speed 4, put aside and blitz the other half 5 seconds speed 4. Don't overdo the chopping, use the spatula anti clockwise as you chop to achieve optimum results Place all chopped veg in THX and add olive oil, program 15 mins Temp Varoma, reverse, spoon soft. Then add tomato, salt and pepper, program 20 mins Temp Varoma, reverse, spoon soft. Place basket over the hole to allow it to evaporate. Photos:Tips/Hints:Leave it in a dish, it keeps its heat well, and make the steamed rice without washing the THX, it makes a lovely orangey coloured garlic rice!
40
« on: May 09, 2009, 06:58:39 pm »
Have finally found a recipe that seems to be very popular here, although you need to have green soap. Do you know the soap I mean, it's the hard soap that our grandmothers used years ago to hand wash things, dark green and doesn't smell of much, and here you can buy it in hardware shops and some little old fashioned supermarkets. Do you know the soap that I mean? I will buy some and take a photo of it to show you!
41
« on: May 09, 2009, 06:44:16 pm »
Have found this recipe, not tried it yet..please be my guest, sounds lovely
Peach Sangria
Serves 6-8
2 litre jug
Ingredients
4 lemons
2 oranges
a tin of peaches
1 litre red wine
half MC brandy
half MC cointreau
20g brown sugar
Ice
Preparation
Wash all the oranges and lemons. Cut one orange and one lemon in slices into a big jug.
Place remaining orange and 3 lemons in THX, no peel or pips with a few cubes of ice and the syrup from the tin of peaches. Turbo for 2 seconds, and using the basket strain liquid into the big jug. Slice the peaches thinly and place in big jug too.
Add remaining ingredients into THX, sugar, wine, brandy, cointreau and blend speed 3, for 1 minute. Pour into large jug and add more ice, stirring with a wooden spoon and chill in the fridge for 1 to 2 hours.
42
« on: May 08, 2009, 11:06:10 pm »
Name of Recipe:Number of People:Ingredients:Preparation:Photos:Tips/Hints:Setas al Ajillo:2-3 as a side dish(Recipe can be doubled to serve 4-5):Ingredients:4 cloves garlic Handful flat leaf parsley 400g wild mushrooms (the big ones) 1 whole cayenne pepper (I just add some powder) 50g olive oil salt & pepper Preparation:Place garlic and parsley in THX and blitz 4 seconds, speed 5. Place butterfly over blades and add remaining ingredients, program 12 mins temp Varoma, reverse speed and spoon soft. Photos:Tips/Hints:Check for salt, if you find too much liquid, take mushrooms out, and program to reduce the liquid 5 mins, temp Varoma. Mine has always been perfect. If you do double amount you may have to wait a minute or two before the mushrooms completely fit in, but you can poke them through hole at the top as they do reduce to nothing very quickly. And do an extra 3 mins to compensate this. Not too sure if this is the right place to post this recipe as really its a side dish, but I am sure any vegetarian would enjoy them too! But obviously a much bigger portion! Will post photos soon as have mushrooms in the fridge now! Cookie:I only ,add a half quantity as a side dish for the three of us. I used button mushrooms and left them whole. I was amazed that the mushrooms didn't break up.
43
« on: May 07, 2009, 05:16:36 pm »
Am soooo excited as my consultant has just rung me to tell me of a new promotion. New jug, with blades, top, mc and spatula plus a lovely new book...all for 120€. How about that! Bit of a bargain I think! Don't you reckon? What I just need now is to work out how on earth do I hide and save 120€ for the jug without DH knowing! The offer is on till end of June, so maybe if I put away 10 or 15€ a week, he won't notice, what do you reckon? I can always tell him that I won the jug through a THX raffle or something like that . What do you reckon? Can it be our little secret? Maybe? Will try anyway!
44
« on: May 07, 2009, 05:09:39 pm »
I have a lovely easy recipe for the big wild mushrooms, obviously plenty of garlic, would any of you like the recipe?
45
« on: May 07, 2009, 05:06:16 pm »
Absolutely delicious! Stuffing it in now! Chocolate Sponge with Red Wine
serves 10 Ingredrients4 eggs 200g sugar 200g butter (room temp) 200g chocolate Nesquik powder or similar 110g red wine 200g self raising flour Icing sugar to decorate PreparationPreheat oven 180º Place eggs and sugar in THX and program 2 mins, speed 2. Add butter and program 1 min, 37º, speed 3. Add chocolate powder and red wine, 15 seconds, speed 3. Add flour and 15 seconds speed 3. Pour into greased and lightly floured cake tin, and bake for 35 to 40 mins. Serve cold with icing sugar dusted on top. Photos to come shortly as have to pick up little darling from nursery! Back soon!
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