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Topics - Katiej
31
« on: September 14, 2013, 04:49:37 am »
We had these for lunch today and my DH said they were superb! Easy recipe to follow. I only made half quantity - 6 pies. I did cook them for longer than 20 minutes, as some of my egg white was still runny. I can't stand runny egg white, so I cooked them until the white was solid (then the yolk was over cooked). It didn't matter about the yolks, they were still yummy. Linked - JD 
32
« on: September 01, 2013, 09:08:33 am »
I've only had this book for a couple of days and decided the first thing I'd make would be cake! I love baking, but haven't baked cake for ages. As my DH was telling Frozzie and Karen at dinner at the Adelaide retreat - he doesn't ALLOW me to make cake, which after I gave him the death stare, he changed to I asked my darling wife not to make any of her delicious cake for awhile (as he is going to the gym, eating healthy and losing weight). Zucchini cupcakes have to be healthy surely! The cupcakes were easy to make. I left out the pecans and added sultanas instead (as my DH can't have nuts). The cream cheese icing was also easy to make. I used light cream cheese, meaning my icing was probably softer than it should have been. It didn't matter though. Judy called in for afternoon tea and we all agreed they tasted lovely. 
33
« on: August 05, 2013, 11:44:30 am »
This is converted from the recipe “London pea-souper” from The Fabulous Baker Brothers book “Glorious British Grub” which is the book from series 2 of their tv show.
In the book they serve it garnished with smoked eel (yuk!), I garnished the soup with bacon instead.
Makes 6
For the bread bowls
560g strong white bread flour
20g olive oil
2 teaspoons dried yeast
1 teaspoon salt
300mls warm water
Place all ingredients in the TMX bowl, knead for 5 minutes.
Leave in the bowl and place in a warm spot until doubled in size.
Divide the dough into 6 equal size portions and then roll each using the palm of your hands to make them each into a nice round ball shape. Tip a little olive oil onto your hands and rub the oil into each ball of dough, ensuring all the dough is covered in oil. Place them on a baking tray, cover and leave in a warm spot until they double in size.
Heat the oven to 220°C. Put a dish of water in the bottom of the oven to help form the crust. Bake for 20 minutes or until golden on the outside and the bread is cooked.
Let cool.
Slice the top off the rolls and using your hands, remove the inside of the roll to make a bowl (set aside the removed bread as it goes in the soup). Brush a little oil inside the bowls and place them in a pre-heated oven at 220°C for 5 minutes.
(If not making the soup, you could use the reserved bread to make breadcrumbs or croutons.)
For the pea soup
1 onion, quartered
1 glove garlic
1 small red chilli, or to taste
20mls olive oil
Small knob of butter
Pinch of paprika
Pinch of cayenne pepper
Pinch of sea salt
500g frozen peas
400mls hot chicken stock
4 tablespoons crème fraiche
Small bunch of mint (set aside a few leaves to use as a garnish)
Zest of half a lemon
Juice of a lemon
Crispy bacon pieces to garnish
Chop onion, garlic and chilli for 3 sec/speed 5, scrape down sides of bowl.
Add oil and butter and sauté 5 minutes/varoma temp/speed 2.
Add paprika, cayenne pepper, salt, frozen peas and hot chicken stock, cook 10 minutes/100°/reverse/speed 2.
Add the bread you set aside when making the bread bowls, crème fraiche, mint, lemon zest and juice.
Blitz carefully for 1 minute starting at speed 1 working up to speed 8.
Taste and season if needed.
Serve the soup in the bread bowls, garnished with bacon and mint leaves.
Enjoy!
Notes:
I substituted 200g of stone-ground wheat flour for some of the white flour and added a little bit more water as required.
As I didn’t want to use 6 bread bowls, I only added the insides of 4 of the rolls to the soup and it was plenty to thicken the soup. The other 2 rolls I placed in the freezer to use later.
34
« on: April 21, 2013, 03:32:03 am »
Baked coconut custard
This recipe is from the CSIRO Total Wellbeing diet recipe book.
I've made it many times; it's a very easy light dessert.
Serves 4
Ingredients:
4 eggs
375ml can reduced fat coconut flavoured evaporated milk
125ml reduced fat milk
4 tablespoons sugar or powdered sweetener (I use Stevia)
Preparation:
Whisk all ingredients together in the TMX bowl at speed 6 for 30 seconds or until well combined.
Pour through a strainer into 4 (200ml or larger) ramekins or other oven proof dishes.
It's not in the recipe, but I sprinkle nutmeg on the top of the custards.
Place the ramekins in a roasting dish and pour hot water into the dish to come halfway up the sides of the ramekins.
The recipe says to bake at 160°C for 30 minutes (but my oven is a bit dodgy, so I bake at 170°C for approximately 40 minutes). They should be just set and the middle should have a slight wobble.
Allow to cool and then chill in the fridge until ready to serve.
Serve with mango, pineapple, peaches or other fruit.
35
« on: April 13, 2013, 10:57:30 am »
We'd been out to lunch today, so I wanted something a little lighter and easier for dinner tonight.
I've decided to cook mainly from the freezer and pantry for awhile, as I've way too much food in the house.
I also thought I'd try and use some of my TMX cook books that I never use.
My DH and I both love lentils, so I thought we'd both enjoy this dish.
I didn't use the 250g of chorizo as per the recipe (as chorizo is very fattening), instead I used half chorizo and half lean short cut bacon. I sauteed the bacon with the onion and garlic at the beginning. I also added some paprika to make up for the flavour of the missing chorizo. Once it was finished cooking, I placed it into my thermoserver and stirred through some baby spinach - this wasn't in the recipe, but I add spinach to a lot of my dishes as we love it and it's good for you.
I served it with focaccia, made using the EDC recipe.
This recipe was quick, easy and very tasty. We both really enjoyed it.
36
« on: December 15, 2012, 06:10:00 am »
This recipe is from the Malaysian TMX cookbook.
I haven’t made this recipe so I don’t know what it’s like.
Mango Lassi
Makes 6 glasses (you may like to reduce the quantity!)
Can use other fruits instead of mango – peaches, strawberries etc.
Ingredients:
1kg plain yoghurt
100g water
Pinch salt
180g sugar (optional, or to taste)
200g ice cubes
200g fresh mango
Method:
Place all ingredients into the TMX bowl to mix – 1 minute, speed 9.
37
« on: December 15, 2012, 06:01:49 am »
This recipe is from the Malaysian TMX cookbook. I haven’t made this recipe so I don’t know what it’s like. (for the “Bombay onion” I’d probably use a red onion, for the “black sauce” I’d probably use soy – although I have no idea if this is correct!) Stir-fry beef with cashew nuts300g beef fillet (sliced) 2 tbsp cooking oil Marinate Sauce: 1 tsp sesame oil 1 tsp Worcestershire Sauce 1 tsp paprika 1 tsp sugar 1 tsp cornflour ½ tsp salt Dash of black pepper Drops of black sauce Ingredients A: 8 pcs dried chillies, cut into 1 cm length 8cm piece young ginger, sliced 1 tbsp cooking oil Ingredients B: 10g oyster sauce ¼ tsp sugar 1 Bombay onion, shredded 1 small red pepper, shredded 1 small green pepper, shredded 50g roasted cashew nuts (for garnishing) Method: 1. Marinate beef with marinate sauce for 30 minutes. 2. Place marinated beef into TM bowl, add 2 tbsp oil to sauté – 5 minutes, Varoma temp, speed 1. Put aside. 3. Add ingredients A to sauté – 2 minutes, Varoma temp, speed 1. 4. Add ingredients B to cook – 2 minutes, Varoma temp,   5. Add beef and continue to cook until desired tenderness – 5 minutes, Varoma temp, 6. Toss in roasted cashew nuts before serving with hot rice. members' commentsBZB - Cooked this to go with rice for dinner today. Hubby and I didn't like the taste. Sons 1 & 2 liked it. Jury is out for my little man. Would probably be nicer if cooked in the wok. Will use the remainder in fried noodles.
38
« on: October 06, 2012, 06:33:33 am »
Onion Hotdog RollsMy DH has been asking me for ages if I could make him a gourmet hotdog. I found Dan Lepard's “onion seed hotdog roll” recipe online and thought it looked interesting. I really wanted to convert the recipe to make it in my TMX (but after the Dan Lepard saga earlier in the year I wasn’t really sure if I really wanted to do one of his recipes), but I decided to try it anyway. They are nice served with German or Italian continental sausages, onions, mustard and sauce. More a sausage in a roll than a gourmet hotdog, but my DH was happy  Dan Lepard’s recipe is readily available online on The Guardian website. Ingredients: About 400g onions, cut in quarters A little olive oil 2 teaspoons Nigella seeds (or fennel seeds) 75ml cold milk 1 large egg 1 teaspoon salt 2 teaspoons dry yeast 500g strong white bakers flour 100g strong wholemeal flour 200ml warm water Chop the onions, 2 seconds speed 5 Heat the olive oil in a frypan and gently cook the onions for 10-15 minutes until they're soft, golden brown and have lost most of their moisture. Clean and dry the TMX bowl. Let the onions cool slightly, then scrape into the TMX bowl along with the other ingredients and knead for 4 minutes. Add a little more water if necessary. Leave in the TMX bowl until it has doubled in size. Remove the dough to a floured silpat mat, then divide the dough into eight (don’t cut with a knife as you will damage the mat). Shape into balls, roll each up into a tight sausage and place seam-side down and touching on two oven trays lined with baking paper. Cover and leave for an hour and a half. Spray with water and sprinkle top with nigella and/or sesame seeds. Bake at 200C for 20 to 25 minutes.
39
« on: September 29, 2012, 08:49:15 am »
I made the EVOO Lime and Yoghurt Cake from Tenina's ebook yesterday.
A very easy recipe to follow. My cake didn't rise anywhere near as much as the one in Tenina's photo. As the recipe just said "flour" I used plain flour. Next time I make it I'll use more baking powder or self-raising flour.
It didn't matter though as the cake is lovely and moist and tastes great. Nothing like any other cake I've made or tasted. Delicious!
40
« on: June 18, 2012, 12:25:01 pm »
Just thought I’d share my exciting news. I got married last Saturday  My OH (Richard) asked me to marry him back in March. As we both didn't want a big wedding or any real fuss or stress, we decided to keep it quiet and sneak away to get married. Only immediate family were told we were getting married. We told no-one else, not friends, other family or work mates. It was really hard for my MIL as she was dying to tell someone. She has been waiting years and years for a wedding! My sister and Dad came down from Broken Hill and my other sister, her husband and 3 kids came over from Canberra. We had a garden wedding at McLaren Vale, followed by drinks and finger food at my in-laws house. (MIL organised all the food, so I didn't have to lift a finger). We were so lucky with the weather, the rain held off until about 5 minutes after we headed inside after the ceremony and then it bucketed down. We then had a night at a lovely B&B in McLaren Vale. Straight after the wedding we posted announcement cards/invitations to all our friends inviting them to a party in July. It was a very non-traditional wedding that’s for sure! No photos yet, but as soon as we receive them from the wedding photographer I will post some. Oh and my OH (or should that be DH now?) wore a kilt!
41
« on: June 10, 2012, 09:21:33 am »
I made this cake to take to afternoon tea with my in-laws today. Everyone loved it! I made a couple of changes to the recipe, leaving out the walnuts (as my OH is allergic) and changing the 2 teaspoons of cinnamon to 1 teaspoon of cinnamon and 1 teaspoon of mixed spice (just a personal preference). My TMX struggled to mix all the carrot, apple & sultanas into the cake batter. Even using the spatula and stirring by hand was hard, so I added a glug of milk to the mix to moisten it up a bit. I had to cook the cake for much longer than the recipe stated, but this might have been due to my changes. It makes a nice big cake, which was very moist. The cream cheese frosting is lovely (I used light cream cheese). Sorry I forgot to take a photo and I can’t now (as I left the remaining cake at my in-laws) 
42
« on: May 25, 2012, 04:40:37 am »
My OH made this on Wednesday night and has asked me twice since then if I have posted a review, so here is his review The recipe was 2/3 potato and 1/3 celeriac, but as we wanted to taste the celeriac (to see if we liked it) my OH used half potato and half celeriac. The only other change to the recipe he made, was to use cheddar cheese instead of spreadable cheese (spreadable cheese isn’t something we buy, as it sounds yuck and full of preservatives). Neither of us had tasted celeriac before and didn't really know what it tasted like, but we enjoyed it . "This is delicious, if I do say so myself!" was my OH's comment  The recipe was easy to follow and the puree was lovely and smooth. I nice change from normal mashed potato. I'm sure my OH will make this again
43
« on: May 08, 2012, 11:13:35 am »
I made this dessert on the weekend to take to a family dinner at my in-laws. It took a bit of time to make as it has 3 layers (a pineapple cake layer, a cream layer made from philly cream cheese and home-made custard and a layer of chocolate and nuts on top). I left out the nuts as my OH is allergic. It was enjoyed by everyone. Nobody could taste any pineapple at all in the cake layer, which was a bit strange. Still yummy though I didn’t realise until I started making it, that the cake was huge (it was the biggest cake I’d ever made ). There were 10 of us at dinner and we only managed to eat half. I’d make this again, but next time I’ll at least half the recipe. Sorry I forgot to take a photo
44
« on: April 29, 2012, 11:54:16 am »
These are sort of like mini triangle scrolls filled with garlic butter I didn't get this recipe  It was only after I started making this I realised that the dough required 160g of oil. This seemed like a lot of oil to me, especially as 250g of butter was also required for the filling. So unhealthy  The dough also had yeast included, but you didn't leave the dough to rise at any stage (which I didn't really understand). The dough was easy to work with and rolled out nicely (probably due to all the oil!). It actually reminded me of when I played with play-dough with my nephews. I had to cook them for twice as long as the recipe stated, as they were quite undercooked in the middle. Once they were cooked, they didn't taste very nice Unfortunately the recipe made 56 triangles (53 of which have been taken outside by my OH and buried!). Sorry Pavla from the Czech Republic...your recipe looks nice in the book. I don't know if it was me, or the recipe was lost in translation, but they weren't a success.
45
« on: February 17, 2012, 10:19:04 am »
We had these for dinner tonight and they were delicious! The chicken was easy to stuff and roll. I let them chill in the fridge as suggested and my rolls held their shape well. I followed the recipe exactly - except I didn't make one of the pesto's from the book as suggested (as they all have nuts in the ingredients and my partner has a nut allergy). I used some home-made basil pesto that was already in the fridge. I had fairly large free-range chicken breasts so steamed them for the whole 30 minutes and they were cooked perfectly and lovely and moist. I had a problem with my sauce though - I added my grape cherry tomatoes whole (as it didn't say to chop them) and as the sauce is cooked on reverse they stayed whole Perhaps I did this bit wrong? I took it off reverse and gave it a quick blitz and it fine - more saucy and less whole tomatoes. I'd definitely make again, probably trying one of the other suggested "stuffings".
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