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Messages - 4cooks

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Cakes / Re: Parsnip Maple Syrup Cake
« on: August 04, 2013, 01:19:31 pm »
It's a bit like carrot cake in that you don't really taste the carrot so much as just get a really moist delicious cake. Tried to upload a photo but the file was to big. Can't take another one as the cake is now all gone! :)

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Cakes / Parsnip Maple Syrup Cake
« on: August 04, 2013, 07:57:20 am »
Adapted and modified from recipe in Good Food magazine


250g parsnip
1 large eating apple
Peel, core and place in TM chop for 7 sec on speed 5
Add 110g maple syrup
150g butter (substitute mild healthy oil like rice bran for dairy free)
140g brown sugar
100g white sugar
Melt for 2 mins 50degrees reverse plus soft speed
Add 3 large eggs
180g plain flour
80g whole meal plain flour
5 tsp baking powder
2 tsp mixed spice
50g walnuts
Juice and rind of small orange (about 1/4 cup)
Mix for 30 sec reverse speed 3

Pour into large greased cake tin or two sandwich pans and bake at 160 (fan forced) - 180 (standard) degrees for 20-25 minutes (longer if using just one tin).
Enjoy dusted with icing sugar or make lemon cream cheese frosting and sandwich cakes together for a special occasion.

Really yummy! Think next time I would add about 50g diced crystallised ginger.

members' comments

Thermesa - Made this for a staff member who loves maple syrup flavour. This cake had a beautiful density and texture.  It made a square tin plus 6 cupcakes. The square tin needed about 35 minutes to cook.

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Introduce Yourself / Karen from WA
« on: July 21, 2013, 12:07:03 am »
Hi all, I received my TM as a very unexpected (but welcome) gift about 4 years ago. Having not seen a demo, I used it with trepidation initially! I now use it multiple times every day. My biggest difficulty is myself ... I find it hard to maintain the discipline of sticking to a recipe. Growing up with "if you haven't got it, substitute something else" from my mum and recipes that are really just a list of ingredients from my grandma, and my own "make it up as you go from whatever is on hand", I am now learning to at least write down (most of the time) what I did so I can replicate the result. It also makes sharing the recipe much easier!! Hence our first contribution of the Korma Paste. Miss 8, and masters 7 and 5 are also masters of the TM often cooking up a storm in the kitchen, hence our username of 4cooks!

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Spice Mixes / Korma Paste
« on: July 18, 2013, 04:40:54 am »
Ingredients

2 tsp sweet paprika
2 tsp garam masala (made in TM)
1/2 tsp chilli powder (for mild, use more if you like it hot)
2 cloves garlic
2-3cm piece peeled ginger
1/2 tsp cinnamon
4 cardamom pods (or 1/2 tsp ground)
60g rice bran oil (ghee or other high smoke point oil)
1 Tbsp cumin seeds
1/3 cup raw cashews (can use roasted unsalted if you don't have raw)
1 Tbsp coriander seeds
2 tsp turmeric
1 large fresh tomato (or 2 Tbsp tomato purée and 1/2 cup water)
2 Tbsp desiccated coconut

Dry roast whole spices for 2 minutes on 100 speed 1
Grind for 10 sec on speed 8
Add other dry ground spices, coconut, cashews, garlic and ginger and grind 10-15 sec on speed 6. Scrape down sides half way through if you need to.
Lastly add in tomato cut into quarters (or paste and water) and oil. Blend for another 10-15 sec on speed 6.

Use in your favourite chicken, lamb, seafood or vegetable korma recipe. Or divide into 2-3 freezer containers and freeze until required.
Adding a couple of Tbsp of natural yoghurt and a handful of fresh chopped coriander leaves at the end of cooking your Korma adds a nice flavourful touch.

TIP: use as many whole spices as you have as the flavour is better. You can substitute whole for ground (and vice versa) depending on what's in your spice cupboard, just adjust the quantities accordingly.

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