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Topics - fundj&e
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76
« on: November 27, 2011, 08:29:31 pm »
440 g nutella 250 g ricotta 1tablespoon of sugar 40 g unsalted butter (soft) 1 pre baked short bread pastry case Blend all ingredients until smooth Pour into a pre baked short bread pastry case and bake for 35 mins (still in the tin) My tin was 18cm by 4cm loose bottom About ˝ cup of mixture did remain, so you could use a lager tin The short bread pastry was given to me by my DS he was too busy and his kitchen was too hot to work with the pastry. I think the recipe for the pastry is from, Stephanie Alexander's The Cook's Companion The cream cheese pastry would be very nice with this filling http://www.forumthermomix.com/index.php?topic=4620.30I have made this pastry using GF flour I pre baked my pastry case and froze them all. Serve cold. 5 days later still yum! members' commentsRara1 - My mum made this cake today for sweets after dinner. It was DELICIOUS!!!!! Thank you for this great recipe.
77
« on: November 27, 2011, 08:25:16 am »
i can not find my recipe for apricot and nut cream chesse log, i just made it but some thing is missing, does any one have a recipe that you can share
thanks
uni
78
« on: November 26, 2011, 02:39:08 am »
Name of Recipe:Almond meal biscuits
Number of People:
Ingredients:
• 500g almond meal
• 6 egg whites, (frozen ok)
• 1 teaspoon of cream of tartar
• 300g white sugar
• 1tble of homemade vanilla essence+ 1 teaspoons OR 1 tablespoons of whisky and 1 teaspoon of vanilla essence
• 1 tsp almond essence
• TM Icing sugar, to coat biscuits (made from white sugar)
• Glazed cherries or whole almonds
Preparation:
Add egg whites and the cream of tartar to bowl and beat until stiff with the butterfly, for me it took 8 min on speed 3 ˝ will (try speed 3 next time )
Add all ingredients except icing sugar and cherries together in a bowl
Add egg whites to other ingredients mix with your hands until all combined. Rest for 1/2 an hour, not you the dough lol
Preheat oven to 180oC. Make small balls of about 3cm by rolling them between your palms and then lightly roll them in the TM icing sugar.
Place on trays lined with baking paper.
Gently press cherries or almonds into the top of the biscuits.
Cook until biscuits become lightly browned on top - about 10 minutes.
Remove from oven and allow to cool.
Tips/Hints:The biscuits can be stored in the fridge in a sealed container for up to one month. I freeze mine, they do freeze very well and only take about 15 min to defrost.
If you are making these biscuits for your xmas hampers cook them a little longer.
What I do is bake for 10 mins or so then remove them from the tray and place them just on the racks in the oven - they will dry out better and will keep longer. Leave the oven on, it depends on how you like them and how you are going to store them. I left them in a further 15 mins.
members' comments
JD - Could have quite easily halved this recipe, it made over 100 biscuits. I made the first couple of trays a bit bigger than the last lot but they are all good.
Uni - Judy how small did you make them, I only got 29!
JD - Uni, I followed your directions as under:-
"Make small balls of about 3cm by rolling them between your palms, and then lightly roll them in the TM icing sugar. "
That's a pretty small ball - the second lot were that size, the first lot were probably a 4 cm ball. The smaller ones are the size of a 50 cent piece, the other size just a bit bigger. Bite sized and delicious - crunchy on the outside and a little chewy on the inside. I cooked them for an extra 10 minutes when I popped them back into the oven on a wire rack.
Uni - I saw this recipe on the net, taste.com
Ingredients
• 180g almond meal
• 3/4 cup caster sugar
• 1/3 cup plain flour
• 2 egg whites NOT WHIPPED
• 1/2 teaspoon vanilla extract
Preheat oven to 170°C.
Mix together all of the ingredients until fully combined.
Shape single tablespoonfuls of mixture into balls and place on 2 baking trays lined with baking paper. Gently press each ball to flatten. Bake for 20 minutes or until golden. Cool completely before serving.
I did the roll, cut and press method and with load of icing sugar.
79
« on: November 24, 2011, 11:30:16 pm »
I found some little pastry shells in the freezer so i filled them with nutella and baked for them 15 mins .can someone please explain to me why does the nutella not melt, it went a little harder than b4 baking
80
« on: November 22, 2011, 08:25:49 pm »
Bring a plate ideas. Savoury only, NO sweets, please.
I will start with a few that are great hot or cold
Bluesed’s Italian chick pea fritters
Isi’s Crispy olives
81
« on: November 20, 2011, 10:43:38 pm »
I had 2 eggwhites left from yesterday and i googled 2 egg Pavlova This is what i found on taste.com 2 egg whites 1˝ cups sugar i used 1/14 cups ˝ teaspoon vanilla 1 teaspoon cornflour 1 teaspoon vinegar 4 tablespoons boiling water Method Place all ingredients in a small bowl and mix on high speed for 15 minutes. i did 15 mins with the butterfly in Prepare Pavlova tray with foil and non-stick baking paper. Spread mixture onto prepared tray in a 20 cm diameter circle. Bake at 180°C for 10 minutes. Reduce heat to 150°C, then bake for a further 45 minutes. Top or fill with cream and fruit such as strawberries and passionfruit Well, you can see it didn’t work for me in the TM . i did mix it a further 5 mins , with an old hand held mixer i had to stop i could see smoke coming out of it.  Just had a piece its very yummy and i will be making it again when i get a hands free mixer
82
« on: November 03, 2011, 12:08:23 pm »
hi all having a great time,the heat is killing me or should i say the humidity
will post photos soon
83
« on: October 31, 2011, 10:59:03 am »
Is anyone doing anything exciting? I usually do but not this year 
84
« on: October 25, 2011, 10:17:02 am »
I am asking this question for a friend of a friend  , in a method of a recipe it says warm mixture to 100f does this mean 100 on the TM  T I A UNI
85
« on: October 21, 2011, 09:13:53 am »
have spent the last 25 mins looking for a boscaiola suace  surely there is one
86
« on: October 20, 2011, 12:36:54 am »
.
87
« on: October 19, 2011, 09:35:04 pm »
Inspired by, dede choc chip cookies.
150g Butter
80g Brown Sugar
60g White sugar
2tbl of white vinegar
20gram Coconut
240g Self rising flour
120g choc chips
20g crushed nuts + more for topping
Pre heat oven to 180oC and line baking trays, or brush with cake release.
Place butter, sugars and vinegar into TM bowl and cream together for 30 seconds speed 2, scrape down sides, beat again 1 min and slowly increase speed to 6.
Add flour and coconut, knead for 30 seconds to 1 min.
Add choc bits, crushed nuts and mix for 1 min on reverse + speed soft. (I do this by hand in a other bowl )
Roll mixture into a ball and dip into a bowl with crushed nuts, flatten while dipping into nuts and place 5 cm apart on trays. Bake for 15 – 20 min minutes, mine took 35 mins.
Leave on tray for about 5 mins before transferring to cooling rack.
I only got 10 cookies. I used an ice scoop that holds 1/4 cup of water.
88
« on: October 18, 2011, 10:17:48 pm »
I need to fill this up by 3pm today with really yummy things any ideas?
With cup cakes or slices, not cookies that is nearly sorted out
89
« on: October 15, 2011, 07:03:03 am »
Freezer jam Looking through a freezer cookery book and come across this 0.75 g strawbeerries 1 kg sugar 2 tablespoons of lemon juice ½ bottle certo  (pectin) Mash the fruit lightly with sugar. Stirring occasionally,, leave to stand for about 2 ½ hours in a warm kitchen or until the sugar has dissolved. Add the certo and lemon juice and stir for 2 min. pour into rigid polythene containers, leaving a 1 cm head space Allow to stand for 48 hours in a warm kitchen until set, seal, label and freeze To thaw...leave at room temp for about 30 min Makes 1.5 kg uni
90
« on: October 11, 2011, 09:08:12 pm »
if a recipe calls for rice flour and use brown rice flour would that make much of a difference
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