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Topics - EmeraldSue

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Bread / Pumpkin Bread
« on: April 15, 2015, 12:50:52 pm »
I originally made this recipe to enter in a local country show in the "Bread White Savoury" category. I had trouble finding a recipe for savoury pumpkin bread, so I came up with my own after a little experimentation. It obviously worked as I took out the purple ribbon!

I used leftover butternut pumpkin that I had roasted and frozen, but I have also made it with Queensland Blue.

20g fresh yeast or 2 teaspoons dry yeast
175ml water
250g cold, cooked pumpkin
50g pumpkin seeds (pepitas)
1 tspn sugar
1 tspn salt
525g bakers flour

1. Place yeast, water and pumpkin into the bowl and mix on speed 5 for 5 seconds.
2. Select a temperature of 37C, and cook on speed 1 for 1-2 minutes until the display stops flashing and it reaches 37C.
3. Add the dry ingredients and knead for a total of 4 minutes.
4. Leave to prove in a warm spot until the dough has doubled in size.
5. Turn out onto a floured board. Pinch off a walnut sized piece of dough and form into a small ball and set aside. Lightly knead the remaining dough and form into a large ball. Place on a floured tray and top with the small ball. Cover and leave to prove whilst you preheat the oven to 200C.
6. Slash the loaf from top to bottom to create the ridges of the pumpkin, and cook in the oven for 30 minutes or until cooked.

Shaping the dough

Ready to bake

Baked, and ready to eat.

Recipe Requests / Help - I can't find my White Christmas recipe
« on: December 06, 2014, 04:43:07 am »
I was positive that I posted this under the Christmas thread last year or the year before. I found the recipe on the forum a few days ago and bought the ingredients. Now I'm about to make it and can't find the recipe. I'm not 100% sure what I called it as it may have been White Christmas crackles - it has white Choc, rice bubbles, cranberries and pistachios
Can someone find the recipe for me? ???

Special Diets / Lemon or Lime Drizzle Cake (Gluten free)
« on: August 09, 2014, 01:32:50 pm »
I needed a cake to take to a family get together which was low FODMAP and needed to be gluten free. I came across this recipe on the BBC good food website It is a moist, light cake that can be made as cupcakes or as a whole cake.

175g almonds
200g cold butter
175g golden caster sugar
Zest of 3 lemons or limes
4 eggs
250g cold, mashed potato
2 teaspoons GF baking powder.

4 tablespoons sugar
Juice of a lemon or lime

Preheat oven to 180C
1. Grind almonds on speed 8 for 8-10 seconds. Remove from bowl.
2. Cream butter, sugar and zest on speed 3 for 3 minutes.
3. Set machine on speed 3 and crack the eggs one at a time through the hole in the lid, leaving time for the eggs to be incorporated before adding the next one. This should take about 1 1/2 minutes.
4. Add almonds, potato and baking powder and mix on speed 5 for 8-10 seconds until combined.
5. Spoon mixture into patty pans lined with paper patty pan liners and bake for 30 minutes, or into a deep, lined 20cm round tin and bake for 40-45 minutes. The cakes are ready when they are golden brown and a skewer inserted into the middle of the cake comes out clean.
6. Leave to cool in tin for 10 minutes before turning out onto a cooling rack.
7. Mix together drizzle ingredients and drizzle over the warm cake. Leave to cool.

- I cooked a large potato in the microwave and used my ricer to mash it. This helps keep the cake light, but if you don't have a ricer, just mash it in your usual way.
- I cooked the mixture in my silicon mini bundt tin, but the cake was so moist, that it wouldn't come out of the tin in one piece. I recommend using paper liners.
- I didn't pour the drizzle on my cakes as they stuck in the tins, and they were still nice just sprinkled with icing sugar.
- Any citrus fruit would work with this recipe

Cakes / Minty Chocolate Chip Biscuits (no egg)
« on: July 08, 2014, 09:18:34 am »
My DS adores anything that involves mint and chocolate, so I devised these biscuits for him.

125g butter
75g white sugar
50g brown sugar
85ml milk
1 teaspoon vanilla paste
5-6 drops culinary grade peppermint oil, or to taste (see note below)
225g plain flour
pinch of salt
1 teaspoon baking powder
75 g (dutch processed) cocoa
100g choc chips
Peppermint M&M's, optional

Preheat oven to 180C
1. Cream the butter and sugar for 3 minutes on speed 3, scraping down halfway through.
2. Add milk, vanilla and peppermint essences and mix on speed 5 for 10 seconds.
3. Add flour, salt, baking powder, cocoa and choc chips and knead (interval setting) until combined.
4. Roll teaspoons of mixture into balls and place on a lined baking tray. Flatten balls down with the heel of your hand and top each biscuit with a peppermint M&M if using.
5. Bake for 12-15 minutes, let sit on tray for 5 minutes to harden and then remove to a cake rack to cool.

Yields about 3 dozen biscuits

~The dough is quite soft, so if it's a warm day or your hands run hot, rest the dough in the fridge for 15-30 minutes before rolling out.
~I have used Tastebom's excellent ( peppermint oil which is very potent. If you are using peppermint essence, you may need as much as 1/2 to 1 teaspoon. Add the peppermint a few drops at a time and let your taste buds guide you (as you can always add more) until you are satisfied with the minty taste.
~I always reduce the amount of sugar when I'm baking, so you may find that these are not sweet enough. You could easily increase the white sugar to 100g and the brown sugar to 75g.

Bread / Wholemeal Fennel Rolls
« on: July 04, 2014, 06:16:05 am »
This recipe was in a bread magazine I was given for my birthday, and the original recipe is from Step-by-Step Bread by Caroline Bretherton.
These rolls were nice as an accompaniment to pea and ham soup, or would be lovely with cheese and relish as the fennel and black pepper gives them a warm aniseed flavour.

450g plain wholemeal flour
2 teaspns dried yeast
1 teaspn Demerara sugar
1 teaspn salt
2 teaspns fennel seeds
1 teaspn cracked black pepper
300ml lukewarm water
Sesame seeds

Put all the ingredients apart from the sesame seeds into the bowl and knead (interval setting) for a total of 4 minutes.
Leave to rise in a warm place until doubled in size, about 1 1/2 hours.
Turn out onto a mat and knead lightly. Divide the dough into 6 pieces, and form these into rolls. Place them on a lined baking tray, cover and leave to rise again for 30 minutes while the oven heats to 200C.
Spray the rolls with water and sprinkle with sesame seeds. Bake for 25-30 minutes until the rolls are golden and sound hollow when tapped on the base.
Cool on a wire rack and enjoy!

Vegetarian / Portobello Mushroom & Cheddar Crumble
« on: July 01, 2014, 12:43:08 pm »
This is my loose adaptation of Ravinder Bhogal's recipe from her book Cook in Boots.

Serves 4 as a main dish or 8 as a side dish.

8 Portobello mushrooms- about 450g, cleaned
3 cloves of garlic, thinly sliced

For the tomato sauce:
1 onion
2 fat garlic cloves
1 chilli (dried or fresh)
1 tablespoon olive oil
1 x 400g tin of tomatoes
75g roasted capsicum
Salt & pepper
2 tablespoons fresh parsley

For the crumble:
75g cheddar cheese, cubed
25g Parmesan cheese, cubed
200g bread, torn
Handful of fresh parsley
Handful of fresh basil

Preheat oven to 190C

Prepare the crumble:
Grate the cheese on speed 8 for 10 seconds. Add the bread and herbs and chop on speed 8 for 20 -30 seconds until the crumble comes together. Set aside.

Prepare the tomato sauce:
Chop the onion, chilli and garlic on speed 5 for 5 seconds. Add the oil and sauté at 100C for 3 minutes.
Add the tomatoes, capsicum, salt and pepper, and cook at 100C on speed 1 for 15 minutes with the measuring cup off. Place the basket over the hole to stop splatters, or cover with a piece of paper towel.
Add the parsley and chop on speed 5 for 5 seconds

Spread half the sauce over the base of a large baking dish, top with the mushrooms, stalk side up, and sprinkle with the sliced garlic.
Pour the remaining sauce over the mushrooms and top with the crumble.
Bake in the oven for 20 minutes until it's bubbling on top.

I've increased the cheese and parsley from the original recipe and added roasted capsicum. I also used smoked garlic, which added a subtle smokiness. This dish is quite garlicky so feel free to reduce the garlic, or omit or increase the amount of chilli.



Cakes / Scones- Great Aunt Ruby's Pumpkin Scones
« on: June 28, 2014, 06:10:50 am »
My great aunt Ruby was a terrific cook, and she always had yummy homemade goodies on the table when visitors arrived. She lived into her nineties and was still baking in her tiny kitchen, producing the best pumpkin scones and cream horns in town. I was lucky enough to be given her recipe for the scones, so here is my thermie adaption of her recipe.

Preheat oven to 220-250C

60g butter
60g caster sugar
1/2 tspn lemon zest
1 egg
275g (1cup) cold, cooked pumpkin chopped roughly or mashed
125ml milk
1/4 tspn nutmeg
1/4 tspn allspice
Pinch salt
400g Self Raising Flour, plus extra for kneading

1. Cream butter, sugar and lemon zest on speed 3 for 3 minutes, scraping down halfway through.
2. Add pumpkin, egg and milk and mix on speed 5 for 10 seconds.
3. Add spices and flour and knead for 30 seconds.
4. Turn out onto a floured mat and knead lightly until it comes together. It is a soft dough, so pat out until it is 4-5 cm high and stamp out scones with a cutter and place on a floured or lined tray
5. Place in oven and cook for 12-15 minutes

This recipe makes about 1 1/2 dozen scones, depending on the size of your cutter.
I baked my pumpkin in the oven as I was doing a roast and popped the leftover pumpkin into the freezer, but the pumpkin can be steamed in the varoma, cooked on the stovetop or in the microwave. I tend to use butternut pumpkin, but any variety will do.
The scones freeze well,  and I usually keep a batch in the freezer for school lunchboxes or visitors.
They're delicious with jam and cream, or simply buttered and eaten warm.

Main Dishes / Mushroom & Chicken Pasta
« on: June 26, 2014, 01:21:55 pm »
That looks good - I'd even try a slice (despite it being beetroot)
I winged it tonight too, but with mushrooms. I bought some fresh pasta, smoked garlic and large field mushrooms at the growers market on the weekend - perfect ingredients for this challenge. I chopped an onion and 4 cloves of smoked garlic on speed 5 for 5 sec and then sautéed in a glug of oil for 3 minutes. I then added 375 g of mushrooms that I'd quartered and 30g of butter and sautéed for 5 minutes. I then popped in the butterfly, added 300g of roughly chopped chicken thighs, 1 cup each of cream and chicken stock, salt and pepper And cooked on 100C at speed 1 for 15 min with the mc off. Whilst that wAs cooking I chopped lots of flat leaf parsley, grated some Parmesan and cooked the pasta.  It was really yummy, but the sauce was a little too thin. Next time, I might reduce the amount of stock - I didn't want to make it too rich by using too much cream.

This is a quick soup to be made from ingredients readily available in my fridge and cupboards. It is a mild flavoured soup greatly enhanced by the garnish of panfried pine nuts. Perfect for lunch on a cold wintery day!

Linked JD

Desserts / Mint, Chocolate Chip Icecream
« on: March 23, 2014, 10:26:00 am »
Name of Recipe:Mint, Chocolate Chip Icecream
Number of People:several
150g caster sugar
600ml cream
200ml milk
Peppermint Essence, to taste
Green food colouring, optional
75g melted chocolate

Combine sugar, cream, milk, peppermint essence and food colouring (if using) and mix on speed 5 for 30 seconds.
Churn in icecream maker, according to icecream maker directions.
Drizzle a third of the melted chocolate into a freezer proof container and pour a third of the Icecream mixture into the container. Drizzle more chocolate, and add another third of the icecream. Repeat, and place in freezer until firm. Enjoy!


I used 5-6 drops of Tastebom's peppermint essence, which is quite concentrated. If you use another brand, you may need to add more.
I melted the chocolate in the microwave as it is only a small quantity, but you could melt it in the thermomix or in a double boiler.

Recipe Book Recipe Reviews / Recipe review: Basic Shortbread Base KIS P28
« on: December 28, 2013, 12:54:09 pm »
I got this book for Christmas, so needed to make something immediately.
 I found that I had to mix this pastry a little longer in my ThermoChef in order for it to come together. I placed about a tablespoon of the pastry into silicon cupcake liners and pressed down with my fingers to cover the base and sides. As I made each one, I placed them in the freezer until I had filled all 12 cupcake liners. I cooked them in the oven for about 15 minutes. When they were cool, I took them out of the liners and then filled them with lemon curd and topped them with whipped cream and a bramble berry.
The pastry was crisp and delicious - just right for a fruit based tart. I got a lot of compliments for these little tarts, and will definitely make these again.

Linked CC

Cakes / Armenian Nutmeg Cake
« on: July 13, 2013, 02:56:31 pm »
This is a family recipe that I have converted from the book of recipes my mum gave me when I left home - it has been around for a while as the measurements were still in ounces. I really like this cake as it has a biscuity base with a lovely light cake on top, and a sprinkling of chopped walnuts instead of icing. My mum always used ground nutmeg from the spice rack, but I like to grate about 3/4 of a whole nutmeg instead.

75 grams of walnuts
250 g SR flour
300 g brown sugar
125 g butter, cubed
1 teaspoon bicarb soda
One cup of milk
1 teaspoon of ground nutmeg
1 egg

1. Chop walnuts on speed 5 for 3 seconds. Remove and set aside.
2. Mix flour and sugar on speed 5 for 3 seconds.
3. Add butter and mix on speed 5 for 5 seconds.
4. Pour half of the mixture into a lined, 20cm square tin and press down.
5. Dissolve the bicarb soda in the milk, and add to the remaining mixture in the jug with the egg and nutmeg.
  Mix on speed 5 for 5 seconds, or until combined.
6. Pour over the crumb base and sprinkle with the chopped walnuts.
7. Bake at 180C for approx 50 minutes. Allow to stand for 5 minutes before turning out.

I used a heavy, dark tin this time and it cooked in only 40 minutes, but when I bake this in my usual aluminium tin it takes 50min.

Members' comments
DD - This cake was a big hit at work.

Denzelmum - I used pecan instead of walnut. We enjoyed this cake. Thank you!

Soups / Roasted Pumpkin Soup
« on: May 22, 2013, 12:26:16 pm »
This recipe comes from DD's Junior Masterchef book, and it is my favourite soup.
I have halved the original recipe, so that it will fit in Thermie, but I usually make the original quantity, and process it in two batches. The first batch, I freeze after I've puréed it and added the liquid. ie I don't heat it at all. Then I continue with the second batch, heat and eat.
I made this recipe in my ThermoChef, so if making it in a Thermomix, consider dropping the speed by one level. Don't worry too much as the speed is not critical to the recipe- it is personal preference as to how puréed you like your soup. I like mine a little chunky, so if you like it smooth, purée on speed 5 or for a little longer. Enjoy!

600g -700g butternut pumpkin ( approx one medium)
1 tablespoon olive oil
1 red onion
2 large carrots
1 red capsicum
2 teaspoons stock powder (I use Tenina's chicken stock powder)
800ml water

1. Preheat oven to 180C
2. Cut the pumpkin in half, longways, and scoop out and discard the seeds. Brush with 1/2 tablespoon of oil and place cut side down onto an oven tray and bake for 25 minutes.
3. Meanwhile, cut carrots lengthways, and then into chunks. Repeat with capsicum, and cut onion into  thin wedges. Rub vegetables with 1/2 tablespoon of oil and after the 25 minutes is up, add to the pumpkin and roast for a further 25 minutes, or until soft.
4. When the pumpkin is cool enough to handle, remove the skin, chop into chunks and place into the bowl of your Thermie with the other veggies. Purée on speed 5 for 15 seconds.
5. Add water and stock powder and purée on speed 5 for a further 15 seconds.
6. Heat on cook (varoma) setting on speed 2 for 10 minutes.
7. Serve and garnish with honeyed croutons.

Honeyed Croutons:
Once you have removed the veggies from the oven, turn the temperature up to 200C.
Cut a bread roll into chunks, and drizzle with 1 tablespoon of honey and 1/2 tablespoon of olive oil. Place on a baking tray and bake for 8-10 minutes, or until crisp. Cool.

I like to season my soup with freshly milled black pepper, and garnish it with a tablespoon of plain yoghurt, chopped coriander and a sprinkle of croutons. Sometimes I also add some chopped, crispy bacon to the garnish.
Obviously, you can replace the water and stock powder with  vegetable or chicken stock, and can reduce liquid to 600ml if you like a thicker soup or increase to 1litre if you like it thinner.

Cakes / Spiced Feijoa Cake
« on: April 23, 2013, 01:56:00 pm »
I was given some very ripe feijoas today and found this recipe on this blog which was linked backed to an entry on Facebook by Melanie Khan, and I have converted the recipe. It was quick and easy and nicely spiced with the slightly grainy texture typical of feijoas.

175g feijoas, halved
125g melted butter
200g sugar
200g flour
1/2 teaspoon salt
1 teaspoon bicarb soda
2 teaspoons cinnamon
1 teaspoon allspice

50g melted butter
50g brown sugar
75g oats

1. Place feijoas into bowl and mix in speed 5 for 3 seconds.
2. Add melted butter, egg and sugar. Mix on speed 5 for 10 seconds.
3. Add flour, salt, bicarb, cinnamon and allspice and knead(interval setting) for 10 seconds, scrape down and mix for a further 10 seconds.
4. Pour mixture into a greased and lined 20cm springform tin.
5. Mix topping ingredients together, and spread on top of mixture.
6. Bake at 180C for 30-40 minutes, until a skewer inserted comes out clean.

Diet / OMG! Pizza base (GF)
« on: March 25, 2013, 11:50:25 am »
Name of Recipe:OMG! Pizza Base

This is my conversion of Jane Kennedy's pizza base in her book "OMG! I Can Eat That?". It is not your traditional pizza base, but my family really enjoyed it.

Number of People:Makes 1 pizza/serves 2
1 large zucchini ( mine weighed250g)
1 egg
100g light mozzarella cheese

Preheat the oven to 190C
1. Roughly cube the cheese, and grate on speed 8 for 5-10 seconds. Remove from bowl.
2. Peel the zucchini and chop into several pieces. Place in bowl and grate on speed 5 for 5 seconds.
3. Add the egg and cheese to the bowl and mix on speed 3 for 5 seconds. Scrape down and process for a further 5 seconds on speed 3.
4. Pour the mixture onto a pizza tray (or a flat baking tray) lined with baking paper, and spread out evenly into a circle.
5. Bake for about 15 minutes, until golden.
6. Leave to cool.
7. Top with your favourite pizza toppings and bake at 220C until cheese is bubbling.


Cooked base, spread with tomato paste

Our pizza!

I didn't have mozzarella cheese, so I used a low fat cheddar.

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