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Topics - CarolineW

Pages: 1 ... 11 12 [13]
181
Questions? Technical Issues? The Survival Guide / Recipe conversion
« on: December 02, 2008, 11:48:25 am »
I don't know whether it's just the state that my brain is in or what, but sometimes I can look at a recipe and convert it easily, and sometimes I get stumped  :o

There's a recipe in the supermarket magazine which looks nice - Lemon-curd ricotta cake.  In fairness to my brain, I don't even know if it's possible to do a 'fold in ' mix in the TM?  Is this a recipe which is simply easier to do by hand?  I always used to cop out of doing cakes in the TM, as I didn't really know how to do it, but I'm determined to learn how to do them - at least those which are practical for a TM!  Can anyone convert the following?

Sponge:
4 eggs, separated
150g caster sugar
200g hazelnuts, ground
3 tbsp self-raising flour
1 tsp baking powder
25g poppy seeds
4 tbsp lemon curd

Ricotta cream:
500g ricotta
4 tbsp lemon curd
zest of 1 lemon to decorate

1.  preheat the oven to 180oC, fan 170oC.  Grease 2 x 20cm cake tins, lined with greaseproof paper
2. cream the egg yolks with the sugar until pale and creamy
3. whisk the egg whites to soft peaks and fold into the yolks and sugar along with the ground nuts, flour, baking power, poppy seeds and lemon curd.
4. Divide the mixture between the tins and bake for 20 mins until springs back.  Meanwhile, make the cream:
5. Blend the ricotta with the lemon curd and chill for 2 hours until the cake has cooled.
6. Remove cakes from tins once cooled.  Spread with half the mixture then sandwich together.  Spread remaining cream on top.  Sprinkle with lemon zest to decorate.

182
Starters and Snacks / Parmesan Grissini
« on: December 02, 2008, 11:37:56 am »
Name of Recipe: Parmesan Grissini
Number of People: 
Ingredients:
75g ungrated parmesan cheese
50g unsalted butter
200g whole milk
1 Packet of dried yeast
375g bakers flour
10g sea salt



Preparation:
Chop the parmesan into walnut sized cubes, place into the Thermomix bowl and grate on speed 10 for 4 seconds.   Transfer the grated parmesan into a bowl and set aside

Place the butter in the Thermomix bowl and chop on speed 5 for 2 seconds.
Melt the chopped butter at 90 degrees on speed 1 for 2 minutes
Add 200g of whole milk and your Thermomix bowl temp should be registering 37 degrees
Add your packet of yeast, flour, salt and parmesan. Stir on speed five for 3 seconds
Now knead the mixture on interval setting (the wheat symbol) for 4 minutes.

Turn the dough out onto a clean surface and stretch into an A4 sized rectangle
Work your way over the entire surface of the dough making deep indentations with eight fingers at once.
When the surface of the dough is covered with indentations, fold it in half  turn it ninety degrees, stretch it out to an A4 sized rectangle and repeat the indentation making process again.
Place the dough in a bowl, cover with a damp tea towel and leave in a warm place for 30 minutes.

Turn on your oven now to 180 degrees.

Repeat the dimpling and folding process and leave to rise in the covered bowl again for another 30 minutes

Cut the dough in half and roll each half out into a large rectangle about 30cm or more on its long side.
Slice this rectangle of dough into 1cm wide strips.

Now roll the strips one at a time on the work surface with your hands to form long thin sausages (like with plasticine)
Press down on one end to create a flattened spoon shape.(I don't know why)

Place on a non stick baking tray, big enough to accommodate your breadsticks and rest them for 10 minutes.

Bake for ten to fifteen minutes until golden brown, keep checking them.




Photos:

Tips/Hints: I found This recipe is thanks to Rick at http://ricksthermomixblog.blogspot.com/2008/11/parmesan-grissini.html  I found Thermomixer's comment about making them like a plasticine snake really helpful when making them.  In future, I wouldn't make them so long.  It looked impressive, but they were a bit impractical when it came to eating them.   I served them with the cream cheese & herb dip - very nice.


183
Questions? Technical Issues? The Survival Guide / Spiced Nuts?
« on: December 01, 2008, 02:46:30 pm »
Help!  Somewhere, I think on a blog, I saw a recipe for making very delicious sounding spiced nuts in the TM.  I was sure I'd left the tab open, but now I can't find it  :(  I've just wasted 20 minutes trying to find it again.  Has anyone else seen it?  Or got a recipe of their own?  Hope someone is able to help me.

184
Questions? Technical Issues? The Survival Guide / Chocolate chips
« on: November 25, 2008, 06:15:01 pm »
Does anyone know how to chip up a bar of chocolate in the TM to use for choc chip cookies?  I had a go the other night and ended up milling it instead  :(

185
Chit Chat / What are you cooking today?
« on: November 20, 2008, 12:26:33 pm »
I've seen this forum topic in a few places, including the German thermomix forum, and think it would be a great idea here.  It tends to be quite inspiring.

I also agree with the person who suggested having a Varoma category.  I have quite a few recipes I could contribute to that, and would like to see those from other people too.

Thanks for this forum - I'm so happy to have found one in English!  :)

186
Hmmm, well my first attempt at TM yogurt has failed miserably.  Anyone have any ideas as to how I can use up the yogurty milk rather than throw it away and waste it?

Meanwhile, I'm off to the health food shop to buy a tub of live yogurt from them.  Perhaps the yogurt culture I used from the supermarket wasn't 'alive' enough??


187
Desserts / Shortbread Recipe
« on: November 20, 2008, 10:39:13 am »
Name of Recipe:  Shortbread
Number of People: 12
Ingredients:
300g flour
100g sugar
200g butter (cold)
pinch salt



Preparation: Put flour into TM bowl first, add everything else on top, including any extra flavourings you want to use, eg lemon rind, pecans, etc.  Blitz for 20 seconds on speed 6.  Turn out crumbs and either press into a cake tin (loose bottomed or lined so can get it out again  :) or wrap in cling film and leave to rest in fridge for 30 minutes, after which you can cautiously roll it out and cut simple shapes.

Bake for 20 mins at 170 degrees C, until pale gold colour.  DO NOT TRY TO TAKE OUT OF TIN until it's cooled for at least 10 mins.  I say this from bitter experience!  After that you can carefully transfer it to a cooling rack. 

I got this recipe from Lobstersquad http://lobstersquad.blogspot.com/2007/12/preparing-for-christmas-shortbread.html, so thanks very much for that, Lobstersquad!

It is so quick and easy to make, and utterly delicious.  My favourite is the lemon one.  I add lemon rind and a tsp of pure lemon oil



Photos:

Tips/Hints:


188
Hi all,
I just followed Cyndi O'Meara's thermomix recipe for sweet chilli sauce to the letter.  Now, I've tasted this sauce as made by someone else, and it was delicious.  I think that the problem is that I've used my homegrown chilli's - and they're HOT!!! 

The sauce is so hot that there is no way that either I or my daughter can eat it (my husband would be fine  :) ).  Does anyone have any ideas on how to tone it down?  Could I just double the quantities of the other ingredients and re-cook it?  Or would it lose flavour / stay just as hot?

Hope someone can help!   :-\

Caroline
Recipe:
6 large red chillies, seeded and roughly chopped
1 tsp small red chillies (can use dried)
60g hot water
60g rice vinegar
60g raw or rapadura sugar
1 tsp sea salt
4 cloves garlic, peeled

Soak fresh chillies in water for 15 mins and drain well.

Place all ingredients into TM bowl and puree on speed 8 for 20 seconds, or until smooth.

Cook for 15 mins at 90 degrees on reverse and speed soft.

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