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Messages - Wonder

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Recipe Book Recipe Reviews / Re: Recipe Review-Sticky Date Pudding
« on: December 16, 2009, 05:28:06 am »
I've nevermade sticky date pudding before and from memory have only eaten it once so thought I would try this recipe.  I made it in 10 dariole moulds instead of the 20cm tin and only cooked them for about 15 minutes and they were perfect. The mixture also seemed to be very forgiving, I made up to where you put the bicarb in with the date mixture, and ended up talking to a neighbour for about and hour before getting around to finishing them and then after mixing it all together and filling the moulds realised we were running late to go out so had to just leave them sitting on the stove top uncooked for about two hours.  When we returned just popped them into the preheated oven, cooked and they were perfect - the pudding was so light and the sauce was great.

I made this jam and cooked on reverse speed 2 for the full cooking time and then scooped the pips out in the last 10 minutes of cooking time.  I did cook it for a while longer on Varoma to get the consistency I was after.

Recipe Book Recipe Reviews / Re: Budget Busters
« on: December 03, 2009, 06:49:32 am »
Thanks, I'll give them a try.

Recipe Book Recipe Reviews / Re: Budget Busters
« on: December 02, 2009, 11:55:47 am »
Is it possible to for someone to post the gozleme recipe? They sound lovely but I don't have this recipe book.

Thanks, Nadine

CHRISTMAS / Re: Christmas Class
« on: December 01, 2009, 07:30:54 am »
No mention of stone in Melbourne that I heard, although the lady presenting the pretzels wasn't wearing a microphone so was very difficult to hear.

Breakfast / Re: Valerie's Yoghurt & Yoghurt Cheese
« on: November 30, 2009, 11:20:59 pm »
I made this last night using full fat Jalna as the starter but it isn't as thick as I expected and it almost seemed a bit "slimy" when pouring into another container before putting the fridge this morning.  After reading somewhere that it needed to be kept quite warm I wrapped the thermosave in a blanket overnight - could this be the problem? I'll try using this batch in cooking and make another batch but should I use the Jalna again as the starter or some of the yogurt I made?

CHRISTMAS / Re: Fruit Mince Pies - With photo
« on: November 25, 2009, 03:18:00 am »
Hi JulieO,

I would really like to try these as I've never liked the store bought ones either. Am I correct in my reading that neither the fruit mix or pastry are cooked separately prior to assembling and cooking the pies?
Thanks, Nadine

I'm thinking of making this as a slice, from those of you who have tried it do you think it will work ok?

Thanks, Nadine

Chit Chat / Re: Hollandaise Sauce Help
« on: October 12, 2009, 06:15:05 am »

I make it using the recipe from the EDC as a base but increase the cooking time by a few extra minutes and add a white wine vinegar reduction to the bowl with the egg yolks and butter.  To make the reduction I boil 1/4 cup white wine vinegar with 2 tbls water and some salt and pepper in a small saucepan until it's reduced to approx 2 tbs.  I wait for this to cool (sit saucepan in some cold water in the bottom of the sink) before adding to the eggs and then follow the rest of the instructions.  I also sometines add a small amount of lemon juice once it's the thickness we like.  I haven't got the book with me so not sure of the actual instructions but hope this helps.  We love the hollandaise and find it so easy to make although the quantity is way to much for just the two of us but I haven't yet tried to make a smaller amount.

« on: September 30, 2009, 04:46:11 am »
I've put off trying this recipe because of the grain needed as I don't have a grain supplier close buy.  Can someone let me know if I can just replace the same amount of grain with already milled flour?

Introduce Yourself / Re: Thinking of buying a Thermomix
« on: September 24, 2009, 04:22:25 am »
I was the author of one the threads Thermomixer included a link to and have now had our Thermomixer for about 5 weeks.  I love the machine and use if everyday, and some days numerous times.  I love to cook but am time poor due to long work hours and DH nows has to do most of the nightly cooking.  While DH thinks the TMX is great he's a pretty basic cook and just sticks to what he knows or the explicit directions I leave, so while we are using it every day, if I was preparing all the meals and had more time I would probably double the usage and make more meals, breads and snacks.  

To give you an idea of the regular uses in our family:
- I make a fruit juice every morning for my (hubbie and kids don't like it) breakfast - 2 oranges, skin removed and cut into quarters, 1 carrot chopped roughly, 1 spoon of each golden linseeds, sunflower seeds and flaked almonds. Processed on 8 for 3 minutes with 4 ice cubes and 1/4 glass of water.  This produces a thick juice, not to everyones liking but I find it perfect and healthy.
- Rice cooking
- Vegetable steaming
- Mashed potato - this is the one thing DH has experimented with and won't cook it any other way now
- Cheese and bacon type pull apart for breakfast toast
- Stir fry vegetables
- Pancakes and pikelets - unfortunatly these have now become a breakfast regular
- Chocolate mud cake
- Chocolate ganache - i've made three birthday cakes over the last few weeks and both white and dark chocolate ganache have turned out perfect each time
- Hollandaise sauce - again a favourite that used to be very timing consuming but can (unfortunately for the diet) be made fuss free with perfect results each time
- numerous dips
- mars bar slice - the kids have actually become sick of it now so will need to find another unhealthy snack for them!

Overall 5 weeks in and while I would love to use it more both DH and I feel it was worth the money.  Just to add I haven't used my food processor in about 6 months and even then it was only to grate cheese and slice a large quantity of potatos.

Good luck with your decision.

Recipe Requests / Converting Mud Cake recipe
« on: September 18, 2009, 03:40:48 am »
Hi, I haven't yet tried to convert a recipe to the TMX but I'm making this mud cake tonight and figure it should be easy to convert.  I'm thinking I could just use the ganache recipe from the EDC for the temps for the first section but any suggestions on time, temp and speed would be greatly appreciated.

Toni's Mud Cake Recipe

150g dark chocolate
250g butter
1 cup milk
440g caster sugar
2 extra large eggs
4 tablspoons of whiskey (you can omit this if you want but I didn't)
80g SR flour
120g plain flour
100g unsweetened cocoa (dutch cocoa)

Heat milk, sugar, butter and chocolate in a non stick saucepan until melted. Let cool....(you don't have to wait until it is room temp but just not hot) just put it straight into your mix master and then let it sit while you sift the flours - that's usually cool enough.

Sift flours and cocoa together

combine flours, eggs, whisky to chocolate mixture and mix all together.

Pour into greased and lined tin.

Bake at 160C it can take up to 2 hours to bake.

Use a wooden skewer (not metal) to test if cake is done

Leave in tin to cool.

Thanks, Nadine

I would like to purchase a baking type mat, but can't decide which to buy - the Thermomix one, original Silpat or the Tupperware silicom mat.  The Thermomix and Tupperware seem to be more expensive but are you getting better quality with the higher price?  I would love to hear eveyones opinions.

Thanks in advance

Chit Chat / Re: What are you cooking today?
« on: September 02, 2009, 11:44:35 pm »
Kathryn, could I bother you for the recipe you use for the cheesymites? I tried the bread dough but the kids weren't overly excited by it. Also the yogo sounds good if you could also post that recipe it would be appreciated.
Thanks. Nadine

Chit Chat / Purchasing Spelt - Melbourne Northern Suburbs
« on: August 21, 2009, 05:52:22 am »
For any Melbourne Northern suburbs users where do you purchase your spelt?  I've tried a few places and they didn't have it in stock.

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