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.
Messages - baf65
Pages: 1 ... 22 23 [24] 25 26 27
346
« on: December 06, 2008, 09:49:11 am »
Last night I made the delicious pasta out of the new calender, it was very tasty, depsite the fact I should have put a bit less chilli in and only had frozen parsley, and of course very economical!!
tonight Ive made the naan bread and tandoori chicken also out of the calendar, a bit more labour intensive and rquired some forward planning due to the 2hrs rising for the naan, but stil very easy - the proof wil be in the tasting!!
347
« on: December 05, 2008, 12:27:51 pm »
ive got the new brush and it works a treat!!!
348
« on: December 03, 2008, 01:05:51 pm »
caroline how did your puff pastry turn out, i found mine was more like a shortcrust
tonight the kids had risotto, im sick of loooking at risotto at the moment but they eat it up! i had pasta figoli...it was quite nice really, i added some chorizo which i pan fried separately
349
« on: December 03, 2008, 04:28:25 am »
oohhh what do we get for being junior members?!?!?!?!
350
« on: December 02, 2008, 01:43:31 pm »
Name of Recipe: Chicken and Vegetable Sausage rolls
Number of People: depends if you cut them big or small
Ingredients:
* 1 cup (70g) fresh wholemeal breadcrumbs
* 500g chicken breast cubed ready for mincing
* 1 egg, plus 1 extra lightly beaten egg
* 1 zucchini
* 1 carrot,
* 1/2 onion
* 1/4 cup chopped coriander leaves
* 1/4 cup flat-leaf parsley leaves
* 1 batch of puff pastry made in TM
s
* Tomato or sweet chilli or sauce, to serve
Preparation:
I just put the cubed chicken breast, carrot, zucchini, onion, coriander, parsley in the TM bowl and Turboed a few times until it looked like the right consistency
Added an egg and breadcrumbs to the mix and put on reverse speed 2 for about 25seconds until the breadcrumbs and egg were mixed in
Roll out the puff pastry (I made rough puff pastry in the TM, whilst it tasted and looked nice, It didnt have the puffy texture of puff pastry so next time I might just make the flour/water dough and then make the puff the proper way)
Put the chicken mix along the pastry, roll over like a sausage roll
Bake in the oven
Photos:
Didnt take one sorry!!
Tips/Hints:
351
« on: December 02, 2008, 06:38:30 am »
Ive just made some rough puff pastry and once the chicken defrosts im going to make some chicken sausage rolls with it....my little boy loves the ones from leonards, so these will hopefully be similar but using free range chicken and no flavourings!!
352
« on: December 02, 2008, 03:02:27 am »
yeh i used whole eggs as that was what i did in my trianing, and i even got the TM to 37 degrees so all at room temp
i think the eggs were just too old, so ive got some new fresh ones to try again!!
i used grapeseed oil as I think olive oil is probably too strong of a flavour
i'll let you know how another attempt goes!
353
« on: November 30, 2008, 05:22:08 am »
GRRRRR I just cannot get mayo right!!! I made it fine when I was training now when Ive tried it again, another failure!!! Its just runny like salad cream. I even tried starting again using a new egg and adding the failed mayo to that and it made it even more runny that it already was!! Maybe my eggs are a couple of weeks old - even tho they were freshly laid the day before I bought them, and that is why its not worked? Any tips!!!!? 
354
« on: November 29, 2008, 01:34:21 am »
tenina...i will finally get to meet you in person on monday night!!
355
« on: November 28, 2008, 03:10:22 pm »
thanks brazen
okay if this is the recipe do you think just do the sugar and chocolate and then add the milk to the TM and cook for 7mins like the normal custard recipe?
Ingredients
* 1.5 L milk (at least 1% fat)
* 25 gr cornflour
* 30 gr sugar
* 60 gr cocoa
Directions
1. Mix cornflour, sugar and cooca in a saucepan.
2. Pour in the cold milk and mix well.
3. Bring to a rapid boil, reduce heat and simmer 3 minutes.
4. Remove from heat and cool slightly.
5. Pour into ramekins and chill before serving.
356
« on: November 28, 2008, 03:08:19 pm »
I made Sorbet, bread, hummous, mushroom risotto, beetroot salad, custard!! Yes doing a demo!!
I am already sick of risotto!!
357
« on: November 28, 2008, 10:00:39 am »
Anyone got any suggestions aobut how to make an egg free custard for a little boy who is allergic to eggs? Even if I could use egg replacement in the recipe? I had a look on the jars of heinz custard and there isnt even any egg in them! but of course its $1 a jar so gotta be cheaper to make in the TM
358
« on: November 26, 2008, 06:05:23 am »
they do similar things at the classes, but they do try and vary the dishes at each location
they are worth going to, you only watch you dont get involved....but mostly they are dishes out of the Everyday cooking book anyway so it is just handy to see things being made and help you get the most out of your machine.....
The Xmas class is new dishes tho'.
359
« on: November 26, 2008, 12:55:19 am »
what did they make at the rockingham class Alina? Same sort of thing as last week?
360
« on: November 25, 2008, 12:29:41 pm »
brazen...or should i say ....hmmmm katie....im not barbara!!!! LOL!! You keep calling me barbara plus I notice on your blog you referred to a barbara too! LOL..... Anyway the meatballs were okay...i used half beef half pork so there were a bit like dim sims! Probably all beef would be better and the dill would make them more swedish! But the sauce was nice and the meatballs tasted okay...i will post the recipe anyway soon! 
Pages: 1 ... 22 23 [24] 25 26 27
|
|
Show Posts