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646
Recipe Book Recipe Reviews / Recipe Review-Ratatouille Terrine
« on: November 26, 2009, 02:08:05 am »
Ratatouille Terrine
Full Steam Ahead book page 142
Tweaking

I have to admit that I fooled around with this recipe a bit, but I did keep to the basic idea.
I only made a half recipe. I actually did exactly as they said until it came to the sauce. It was rather hot that evening so we decided to try the terrine without the sauce over it and cold. We really loved it. It wasn't a thing of beauty as you could clearly see the bread base with all the vegie juices, but yum. The flavours really melded together with the weights on it in the fridge. I left it weighted down for about 4 hours.  As I dislike egg whites I mashed the eggs together and put them in instead of slicing them.
I will definitely be making this again as a side dish without the sauce.

Score     4.5/5

647
Recipe Book Recipe Reviews / Review-Roasted Beetroot Dip
« on: November 21, 2009, 09:18:33 am »
Roasted Beetroot Dip
A Taste of Vegetarian

I made this to the recipe and left the sugar out. It has a lovely taste, but I found it to be a bit thin.
I prefer the beetroot,parmesan and cashew dip I make, but this probably has a lot less calories.

Score   3/5

648
Chicken marinated with summer vegetables
Full Steam Ahead

I made the chicken and vegetables part as per the recipe with just less chicken breasts (only 3 of us). I marinated the chicken for about 2 hours.
I only made 1 cup of couscous as that makes more than enough for us.
We really enjoyed it. I had a fair bit of the sauce left so I added it to a spag bog I made the next night. I think it would freeze ok.
I'll definitely make this again.
Score   4.5/5

649
Chit Chat / Heat
« on: November 19, 2009, 05:45:12 am »
I've just been looking at SA weather sites. ILB I see that it is 40 in Wangaratta.  Poor you. Ceduna is 45.  I'm glad I'm not driving through it.
We are thinking of you as it continues to rain here!.

650
Seafood and Fish / Seafood Pie using smoked salmon
« on: November 16, 2009, 07:15:52 am »
Seafood Pie
Serves 4

Ingredients
White sauce from EDC
175g smoked salmon
2-3 carrots
1 cup frozen peas
4 potatoes
40g grated cheddar cheese

Method
Cook the carrots in pieces in the varoma and cook the chopped potaotes in the basket at the same time.  I cooked them for about 25 minutes using 1 litre of water in the varoma.
Cook the peas in the microwave.
When the vegetables are cooked remove the carrots and cut into small dice.
Mash the potatoes, by putting them in the bowl and mash for 20-30 seconds on speed 3 or 4. I didn't add any milk or butter.
Make the white sauce.
Place the carrot and peas in a casserole dish and break up the salmon and add. Pour over the white sauce and stir gently.
Spread the mashed potato over the top and sprinkle with the grated cheese.
Place in a 1800 oven and cook until the top is nicely browned.

I have written this from memory so I hope it's ok.  You could add any vegetables you had to the white sauce. You could also use tuna if you wish.  The smoked salmon gives it a lovely flavour.

Sorry I forgot to take a photo.

651
Red and Green Christmas Shortbread
Thermomix Festive Season 2008
Tweaking
I had to knead the dough for a little more than the 40 seconds stated and after I had rolled it into a log shape I refridgerated it for a while before I sliced it.
I didn't put the white chocolate on it as they looked lovely.
I found these to be very tasty and just right with the red and green colouring.
5/5

652
Recipe Book Recipe Reviews / Recipe Review Chicken in Yoghurt
« on: November 10, 2009, 07:08:29 am »
Chicken in Yoghurt
From the Indian book
Tweaking
I only used 1 chilli, again I think I could have easily used the 2. I left out the fresh coriander as I don't like it at all. I only used 350g yoghurt as I felt that was enough. I used chicken breast cut into 2-3cm pieces.
We really liked this.  I served it with rice and Naan bread. We still had a lot of 'gravy' left so I quickly microwaved some pappadums and we used them to slurp the 'gravy'.

Score 4/5

653
Bread / Fetta and Spinach Scrolls
« on: November 07, 2009, 03:47:36 am »
Fetta and Spinach Scrolls
Makes 12

Ingredients

1 quantity of basic bread dough from the EDC
250g spinach
200g fetta
1 tablespoon flour

Method
Wilt the spinach in the microwave and squeeze out as much liquid as you can. Cool.
When the bread dough has risen punch it down, shape into arectangle. Leave to rest for a few minutes.
Roll out the dough to 30cm by 40cm.
Place cooled spinach over the dough, sprinkle with the flour and then the crumbled fetta.
Roll up from the long side and cut into 12.
Turn oven on to 180o and when it has reached temperature cook the scrolls for 15-20 minutes.

Tips
You can put anything into the scrolls.

654
Bread / Custard and Almond Scrolls
« on: November 07, 2009, 03:38:31 am »
Custard and Almond Scrolls
Makes 12-18 depending on size
Ingredients

1 quantity of brioche dough from EDC
1 quantity of custard from EDC-cooled
1 tablespoon brown or raw sugar
1/4 cup flaked almonds

Method
After the brioche dough has risen, punch it down and shape into a rectangle. Let it rest for a few minutes.
Roll out to approximately 40cm by 30cm.
Spread cooled custard over the dough.
Sprinkle with brown sugar and flaked almonds.
Roll up from the long side.
Cut into 12-18 scrolls, depending on the thickness you want.
Turn oven onto 1800 and when it reaches temperature cook scrolls for 15-20 minutes.
If you wish you could sprinkle a little cinnamon sugar over the top before baking.

Tips
The first lot I made only 12 but they were quite thick. The raw scrolls are rather hard to handle as they are slippery from the custard. By only turning the oven on when it's required you give the scrolls a little time to rise again.



655
Chit Chat / 3 stars for the monthly mouthful.
« on: November 05, 2009, 02:34:44 am »
I see 3 of our stars are up for the Monthly Mouthful  Competition this month. Congratulations. There are the 4 recipes but I'm not sure if the 4th person is a forum member, congratulations to them too. They all look rather tasty. ILB I will need to try yours in the evening.

656
Chit Chat / Melbourne Cup
« on: November 03, 2009, 04:04:09 am »
I think everyone must be at the Melbourne Cup today or at a lunch. Hope you all had/have a lovely time and win lots and eat lots of delicious things. :D

657
Welcome / MOVED: RECIPE - Parmesan-Nutroast
« on: October 26, 2009, 09:12:15 am »
This topic has been moved to Starters and Snacks

http://www.forumthermomix.com/index.php?topic=2130.0

658
Recipe Book Recipe Reviews / Recipe Review-Old Fashioned Lemonade
« on: October 26, 2009, 03:20:08 am »
Old Fashioned Lemonade
Fast and easy Indian Cooking
Tweaking

I made this exactly as the recipe. I was a bit hesitant about the seeds etc being in there but then realised that it was strained out of the bowl. It was lovely and very refreshing.

Score
5/5

659
Recipe Book Recipe Reviews / Recipe Review-Beef and Mushroom Curry
« on: October 26, 2009, 02:37:27 am »
Beef and Mushroom Curry
Fast and Easy Indian Cooking

Tweaking
I made a half quantity of this and was pleased to see at the bottom of the recipe it had tips for making a half quantity. I didn't put in all of the garam masala and I should have as it wasn't really hot at all. I also reduced the chilli powder and once more should have used the full amount.
I had no trouble sourcing ingredients like the mango powder as we have a lovely Indian shop quite near and they're very helpful.
I will make this again with the full amount of 'hot' spices.
I do need to remember that the UK tablespoon is only 15 ml too.

4 out of 5

660
Seafood and Fish / Tuna and Macaroni Bake
« on: October 23, 2009, 01:42:13 pm »
Tuna and Macaroni Bake
Serves 4
Ingredients
1 cup macaroni - 130g
1 tablespoon butter
1 onion
2 tablespoons flour - 20g
2 cups milk - 450g
1 tablespoon wholegrain mustard
1/2 cup grated cheese
185g tuna in springwater
2 tablespoons parsley
1/2 cup breadcrumbs.

Method
Make breadcrumbs and remove.
Blitz the parsley and remove.
Grate the cheese and remove.
Cook pasta according to the EDC, and place into the thermoserver.
Blitz the onion, add butter and cook 1000 speed 1 for 2 minutes.
Add the flour and milk. Cook 10 minutes, speed 4, 900.  The white sauce isn't very thick, it thickens later when you cook the casserole.
Place the pasta into a casserole dish and pour the white sauce over it. Stir in the mustard, cheese, tuna and parsley. Stir gently.
Sprinkle breadcrumbs over and bake for 20-25 minutes in a moderate oven.

Members' comments
CP -  el yummo. Very easy and quick, and ingredients found in the pantry. Can say without a lie, that I will make it again. Did I say cheap too? Actually what I thought moved it up into the next echelon was the wholegrain mustard.

Julie) - Cookie, we loved it.  I did a couple of things different to suit our tastes like frying off the onion in a little butter in a frypan after chopping, then adding to the white sauce, also added  some corn kernels, and with the breadcrumbs I again fried off in a little butter until golden and crisp before sprinkling on top before putting in the oven to heat until bubbling.

JD -  Had no macaroni so used tiny shell pasta, only had large cans of plain tuna so used 2 x 95g cans of tuna in chilli sauce, threw in 1/4 cup creamed corn I had in the freezer and mixed some parmesan cheese in with the breadcrumbs to sprinkle on top.  Served with a tossed salad - very enjoyable, thanks a lot for the recipe.

Chelsea - We really enjoyed this bake with some steamed veg tonight. Simple, tasty and economical!  Thanks Cookie.
I've been making this quite often.  It is the only tuna dish that we all enjoy.  I double the recipe and fill two medium lasagne dishes.  It is great to have a meal in the freezer or to use later in the week. I use 300g macaroni and add a tin of corn kernels. 

KerrynN - This was a resounding success! My tuna-disliking DH went back for seconds and was full of praise. Kids ate it without any complaints too. I thought it was yummy and am glad to have a tuna bake back in the repertoire. I added frozen peas and corn, used a combination of tasty and mozarella cheeses, and topped with baked breadcrumbs so had a nice crunch throughout. May try sneaking in some asparagus next time. Thanks Cookie!

johnro - Another great tasty dish that was so quick and easy - thanks Cookie.  I used salmon as that was what was in the pantry - added 1/2 cup peas and same of corn - followed Julie's suggestion and browned the crumbs on stove top - yum!!!!!

Lellyj - Thanks for this recipe, Cookie, which I found via CP63s fabulous favourites list.  I love tuna and found this recipe very yummy.  I think the mustard is the secret ingredient! There are only 3 of us at home at the moment, but my son and husband are big eaters and I didn't feel like cooking a heap of veg to serve on the side, so I used more pasta and also added corn and just chucked in a little more butter, milk and flour--not a very scientific approach!  Anyway, it all worked and was so darn easy!  Next time I will toast the crumbs as Julie O suggested.  Thanks this will become a regular thing to cook for those "I can't be bothered cooking" nights!  Much cheaper and healthier than takeaway!

Cornish Cream - All three of us enjoyed it immensely. Didn't have macaroni, so used 200g of penne and mixed in some peas. Thanks Cookie for the very easy,fast, tasty, recipe.

Wonder - Left this recipe for DH to make last night. I'm not a fish eater but was able to eat this as there wasn't a really strong tuna flavour. I got him to include some carrot and peas which added to the veggie content a little.  Unfortunately he covered with bought breadcrumbs (something I would never use) rather than making his own, the bought breadcrumbs are way too fine and don't brown up like fresh and ended up a little soggy. A good easy recipe that everyone was happy enough to eat.

Bubbles - I made this yesterday and simply slipped it in the oven tonight for a delicious after work meal that the whole family ate. I also added corn and beans and baked the bread crumbs first. Thanks cookie1.

maddy - Nice and quick, thanks Cookie. I increased pasta to 200g, omitted the mustard, and used 4 x 95g tins of John West mild Indian curry tuna.

Amy -  I used Salmon and Penne instead of Tuna and Macaroni. I used the mustard Kezza gave as her goodie bag gift, it smelled amazing. I also added some frozen peas and corn to add a bit of colour. Thanks for such an easy recipe cookie.

Inthekitchen - Thanks for posting the recipe!  It was delicious & really easy. The only change I made was to add the cheese to the white sauce as it cooked & I saved a little extra to sprinkle on top with the bread crumbs.  This will be a regular for us.

Bedlam - Very tasty, I did a double and added peas and corn and did Julieo's tip frying off breadcrumbs, will definately be a repeater in our house. Yum.

Frozzie - Forgot to post we had this last night.. Kids gobbled it down.

CarolineW - Is there a reason for mixing in the mustard and cheese afterward rather than putting them in the white sauce to make cheese sauce, which is what I would usually do?  Does it have a different effect?
Cookie1's reply - I see no reason why it can't all be put in together.







 

 
 
 
 




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