Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Topics - fundj&e

Pages: 1 2 [3] 4 5 ... 11
Questions? Technical Issues? The Survival Guide / GF flour questions
« on: August 20, 2012, 05:28:55 am »
i making the base for a caramel slice but this time i am using GF flour for the base, its been in the oven for over 1/2  hour

does GF take longer to set, it is still very wobbly

Cakes / Sour cream pastry
« on: August 18, 2012, 12:51:04 am »
recipe form my Zia Gabriella

2cups flour
300 mls of sour cream
Pinch of salt

Knead for 1.15 mins

Wrap and  rest for 1 hour in the fridge or when needed upto 7 days

it is a very easy pastry to work with, and can be used in savory or sweet dishes

also can be frozen

Members' comments
Hally - I used this pastry a few weeks ago for lemon meringue pie. Brilliant, no shrinkage at all. Thanks Uni.

AB - I have used this for savoury meat pies in the pie maker it was brilliant.

sue purrb - I only have 200 mls sour you think it would work if I added 100 mls yoghurt, or should I reduce the flour to 1 1/3 cups instead?

I ended up adding the 100 mls yoghurt, the dough was still quite sticky after resting, but I gave it a quick knead on a well-floured mat, and it came together really well. I used half of the pastry for  Chelsea's Egg and bacon pie, which turned out beautifully. It's a favourite, and I usually make it with the cream cheese pastry...this one seemed lighter.

I'd like to use the other half to make jam tarts using TM strawberry jam. Can anyone advise if I should blind bake them first, if so for how long, and what temp, or just fill with jam and bake...again, for how long and what temp? (Can you tell I haven't made jam tarts since I was  little? Cheesy Interestingly, I don't remember my mum ever blind baking anything. Many thanks.

cookie1 - My Mum didn't either. She just cooked things on the bottom shelf for a while.  When I blind bake I only do it for about 5 minutes. I know this is wrong but it works for me.

Breakfast / Porridge for 1
« on: August 17, 2012, 11:54:58 pm »
This is how i like my porridge

2/3 cup milk
½ a cup of oats
50 mls extra milk
Heat milk on varoma for 2min on speed 2
Add oats 2mins @ 80 on speed 1
Add the extra milk, 1mins @ 80 on speed 1

I usually make it in the M/W and it only take me 2min + 1min standing time
On the stove top i usually burn it

Chit Chat / Celebration Cakes. Comments and questions
« on: August 14, 2012, 11:41:31 am »
Amy you are sooooooooooooooo cute  :-*

Chit Chat / help
« on: July 18, 2012, 10:15:53 pm »
the last few days i havent been happy with my bread, the keanding sounds and look have changed the dough just sticks to the side only, and this morning i found black spots in the dough, i  thought  something was in the flour, so i just added some water and flour in the bowl and it happened agian

Desserts / Nutella biscuits with photo
« on: July 11, 2012, 10:48:24 pm »

Name of Recipe:Nutella biscuits
Number of People:
This is the original recipe not sure which site  i got it from, maybe from pinterest
i found the original site this recipe will say to add sugar but i read a review saying not 2
1 cup Nutella, 1 whole egg, 1 cup flour - bake for 6-8 min @ 350 degrees.

I added 1 teaspoon of baking powder and baked them for only 6 mins but i could still taste the flour
I baked a few more for 12 mins ,and the flour taste has gone  i baked @ 160 F/F

I have the rest of the dough in the fridge resting. I want to try and add some crushed nut to it

Add all of the ingredients to bowl and mix on until it looks right  :-)), i used my new 1 tbl ice cream scoop. once out of the oven let cool on the baking tray




Can cakes be baked at a lower temp or will that stop the cake from rising?

How about the 1st ten mins on 180 then lower the temp to 150 would that work?

thanks  in advance :-*


while search WWW for an answer to my vinegar question i found this

So i just had to make some, and  really its   ready in 5mins

i did have a taste last night and it was ok

if anyone gives it ago, can i recommend to use less vinegar and not to drain overnight

would i make it again yes, i would but only for cooking 

Chit Chat / stupid Q about vinegar
« on: June 15, 2012, 08:39:56 am »
is vinegar the same strength all around the world  :-))

Chit Chat / icing for cupcakes
« on: June 10, 2012, 09:12:08 pm »
what would the max amount be that i could do in the  *:. thanks  :-*

Non Thermomix Recipes / Pasta al forno
« on: May 30, 2012, 10:31:49 pm »
½ kg pasta    ( ½ cooked )
1 batch of béchamel sauce from the EDC book
3 beaten eggs
1 ¼ cup of nap sauce + extra
Frozen spinach
Any type of cheese that you have + extra

Add all of the ingredients into a bowl, mix well. But not the extra cheese and sauce

Butter dish and coat with bread crumbs, add ½ of the pasta to dish sprinkle some cheese and add remaining pasta, cover with baking paper and foil bake for 40 mins on 180.wait about 5min b4 doing next step  Place an oven proof plate on top on the dish and flip the dish upside down and remove dish
Add the extra sauce and any type of cheese you like i used mozzarella and blue vein cheese return to oven until the cheese and sauce are hot

You can add anything you have in the fridge, i like ham and peas when i make this in a baking dish i don’t add the beaten eggs, but i do add hard boiled ones

Pasta al forno alla siciliana you would add to the 1st 5 ingredients 
Hard boiled eggs

any Q CALL ME  ;D

Chit Chat / 30 year to get right.
« on: May 24, 2012, 12:25:49 pm »
this was going to be my last try  at a roast chicken. ;D  i am very pleased with the results, so was frank and the kids

Non Thermomix Recipes / Cheese sauce for lasange. Healthy
« on: May 21, 2012, 06:09:37 am »
Recipe from, cooking for a healthy heart

Was going to do a cauliflower bake with this sauce thinking i had some ricotta in the fridge  >:(   
For 200g of lasange sheet and 500gram of mince

3 egg whites 
250 g low fat ricotta
175 mls skim milk
6 tbl parmesan cheese
Beat the egg whites with the ricotta, beat in the milk a 4 tbl of the cheese
Sprinkle the remaining cheese b4 baking the lasange

Pages: 1 2 [3] 4 5 ... 11