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Topics - CreamPuff63
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46
« on: February 14, 2014, 12:46:18 pm »
Very light curd. Extremely nice and mildly addictive. This mix filled 2 x 500g pasta jars.
Linked CC
47
« on: February 14, 2014, 12:37:29 pm »
I made 2 lot of the crepe batter as once I started making the crepes I could see that one lot was not going to be enough to get the height in the torte. Once I made the Crepes I then cut around the base of the springform pan for each crepe to get a nice circle and cut edge for each crepe. I layered in the pan as it was easier to get the crepe into position before spreading with a filling. I tried to keep my mango slices thin so as to not add too much bulk to the mango layer. All in all I think I had about 13-14 layers. It was a hit and really well received. I will definitely make again.
Linked JD
48
« on: February 04, 2014, 12:55:03 am »
Nice and easy. This is a refreshing drink on a hot day. Just happened to have a bottle of Pimms lurking in the back of the cupboard so I made some up for a BBQ we had, and it went down very well.
Linked JD
49
« on: February 04, 2014, 12:38:17 am »
Once you've made the Umami Paste on the previous page you may as well make this before washing the TM to bowl. Melted a dob over BBQ'd Porterhouse steak and it just lifted the taste bar higher. I will try some on my sandwich at lunch time and I'm sure it's going to make it taste a lot nicer.
Linked JD
50
« on: January 15, 2014, 08:41:29 am »
Makes 750 ml, fits Tovolo icecream container beautifully
To save time, no need to wash up jug and bowls during preparation
Ingredients:
250g strawberries , hull & roughly halved
90g caster sugar (or Raw 3 secs / Speed 9) + 1 tablespoon extra
250g full cream milk
250g double cream (I used whipping, but will try double next)
1 tsp vanilla bean paste
5 large egg yolks
1 tbspn lemon juice
Preparation:
1. Put strawberries into a separate bowl and sprinkle over 1 tbspn caster sugar. Leave to steep and infuse.
2. Add milk, cream, and vanilla paste to TM jug 5 mins/80o/Speed 4. Remove and set aside in another bowl to infuse for 20 mins.
3. In TM insert Butterfly add egg yolks and sugar 1 min/Speed 4 until thick and creamy.
4. On Speed 4 moving blades slowly add milk mixture. Stop and remove Butterfly before making custard 4 mins/80o/Speed 3. Pour into the used milk mix bowl and set aside to cool.
5. Purée strawberries 20 secs/Speed 9
6. When the custard is cool fold in the lemon juice and strawberry puree.
7. Cool in fridge overnight and churn in ice cream maker.
Alternatively freeze and whip every hour for 3 hours or how ever you normally do it, and then set in freezer.
Photos:
Source: Halved and converted from Nigella Lawson recipe
Linked JD
Members' comments
Cookie1 - I could put some of Jeninwa's strawberry liqueur in this.
KarenH - This is gorgeous! Made the custard yesterday, and thought the mixture was a bit bland, but now that it is churned and frozen, it is absolutely delicious. I had extra cream to use up, so I used 400g cream and 100g milk. I think it would be extra yummy with jeninwa's strawberry liqueur in it, as suggested by Cookie.
Katiej - OMG this has to be the best strawberry ice cream known to man!
These were the words my DH said as we were taking this out of our ice cream machine. I'm surprised we got as much into the Tovolo container as we did as he was eating it quite fast. Thanks CP for a great recipe!
51
« on: January 12, 2014, 01:42:39 pm »
The sausages are very easy and tasty. Mine looked a little dry, but they are not fatty at all like normal sausages. They are spicy, and I put some Tabasco sauce on them as well as per the recommendation.
Linked JD
52
« on: January 07, 2014, 02:17:35 pm »
I need to fill up 3 empty ice cream containers. My first fave is Salted Caramel Maple, Turkish Delight, Tenina's I Scream. I've yet to find the perfect vanilla ice cream, and a strawberry or wildberry ice cream recipe. What are your go to recipes, and where do we find them?
53
« on: January 03, 2014, 12:35:52 pm »
Makes a large salad enough for 8-10 people. Much nicer than a coleslaw as it quite refreshing with the light dressing, cucumbers and bean sprouts. I will definitely make this again. Note my gorgeous Vera Wang salad servers from the Gracetown forumfest  Linked CC
54
« on: January 01, 2014, 11:02:49 am »
Firstly, I used home made noodles and I didn't like them cos I used the wrong variety of rice I think. This reflected overall in the dish as I could barely swallow each mouthful because of the gluiness. I would try bought noodles next time as they would make the preparation time a lot less and in my case the outcome would have been better. I'd also go easy on the miso paste as I probably used 3 tbspns and I thought it was also overpowering. Would be interested in what others turned out like, and post this so others learn from my mistake. I've just got to go and pick my DH up from the airport, so I won't tell him my thoughts and see what he says when he's finished eating it  Linked CC
55
« on: December 30, 2013, 12:35:22 pm »
I used confit garlic and oil and probably would just use normal next time as I just wanted to try it. My spinach would not move in the TM so I ended up turning up the speed and consequently blitzed it  oh well, it wasn't doing anything otherwise. I used a "happy medium" 700g of ricotta but next time would only use 500g as there were too much of green leftovers. I used most of the cheese mix in the filling and didn't really have much left to top the finished Crepes which was a tiny bit sad. Our Crepes were small dinner plate size and we rolled into 5 huge portions. Might be better to do smaller Crepes as they are very very filling. Maybe if the Crepes were smaller I would say they'd be more to my liking, but I'm not really "raving" about it. Will try again another time and make up my mind. Look forward to other reviews on this recipe. Linked CC
56
« on: December 30, 2013, 12:20:44 pm »
Quick & easy. Good recipe
Linked CC
57
« on: December 29, 2013, 03:03:39 am »
It it what it is, a basic tomato base. Nice teaspoon taste before bottling. These 2 bottles are probs 750ml and 500 size, plus I had a teensy bit left over to spread on one pizza. Who would buy a jar from the shop when this is so easy.
Linked CC
58
« on: December 28, 2013, 01:53:48 am »
Number of People: Serves 8
Ingredients:
70g caster sugar (raw sugar 3 secs / Speed 9)
470g milk
1 vanilla bean, split lengthwise & cut in half
6 egg yolks
170g cream (1 cup)
Preparation:
1. Mix all ingredients except the cream 10 Seconds / Speed 4.
2. Cook 5 Minutes / 80o /Speed 4.
3. Cool in fridge overnight.
4. Remove vanilla bean and scrape out seeds into custard mix.
5. Whip cream to soft peaks and fold through custard.
6. Churn in ice cream machne (Cuisanart compressor: 50 mins).
Add any additional ingredients like nuts, berries, sweet fruit pulp in last 5 mins.
Note: if extra sugar or sweet fruit pulp is added, the ice cream will take longer to freeze.
7. Freeze.
Photos:
will add later.
59
« on: December 24, 2013, 07:29:09 am »
I halved this as it makes enough to feed a footy team. Very easy, and great recipe for Xmas Day.
Linked JD
60
« on: December 24, 2013, 12:43:27 am »
When its finished cooking its very runny, and when its cooled its not much thicker. Tenina does say its "not the thickest jam ever" and has given suggestions where it can be used with success. It does taste delicious, and thats the bottom line.
Linked JD
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