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Messages - merlot

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1
Vegetarian / Spinach and Cheese Souffle (with bad photo)
« on: October 30, 2012, 05:28:19 am »
Spinach and Cheese Souffle
Number of People:  serves 4 (with a salad etc)
Ingredients:
1 slice of bread (grate speed 8 for 15 seconds to make breadcrumbs)
100g cheese (i used half parmesan and half tasty)
2 leaves of spinach (if you have your own garden use 3-4 medium sized young leaves so they are nice and sweet)
2 spring onions (or 1 leek)
handful of oregano
handful of parsley
250g milk
4 eggs
50g butter
50g plain flour
1/2 teaspoon nutmeg
salt and pepper to taste
70g cream

Preparation:
Rub butter over base and sides of 4 single serve souffle dishes. Coat with breadcrumbs and shake off excess.

Preheat oven to 200'C

Grate cheese speed 8 for 10seconds. Set aside.

Place spinach, spring onions, herbs in bowl and chop at speed 7 for 15 seconds. Cook 2minutes at 100'C on speed 2.
Set aside.

Scrape the bowl out well but no need to wash in between.

Add milk, eggs, flour, butter and seasonings to bowl and mix at speed 4 for 30 seconds to combine.
Heat for 4min at 90'C on speed 3.

With 20 seconds to go I stopped the blades just long enough to measure in the cream through the lid. Then continued to heat/stir while i added the spinach mix and cheese through the lid at speed 3 to combine and warm.

Pour into souffle dishes and place on baking tray before putting into the oven.

Bake for 30minutes until lightly golden brown.

Photos:
i have a photo but it didn't load and i lost the recipe last time so i'll try again in a second...

Tips/Hints:
They didn't rise up as much as i had hoped. Perhaps you really do need to separate the eggs for that. But i was really happy with both the texture and flavour.

It was a simple recipe and the kids ate it so i'll make it again.

2
Recipe Requests / Re: Success with souffle anyone?
« on: October 30, 2012, 04:36:20 am »
i've just made a variation on this recipe (cos the ones in the EDC and MWOC didn't really inspire me).
I'll go find the right subforum to post it in...

3
Cakes / Re: Carrot and Ginger Cake, or just plain Carrot Cake
« on: September 10, 2012, 12:15:59 pm »
thanks for the recipe!
i made this today (with just a few variations to suit my pantry) and it was delicious.

4
i really should visit here more often!
yeah, i've made it since. i just cook for 15min in the TMX.

i also stir tinned chickpeas though it now when i put it in the pie dish, maybe half the tin??

5
Cakes / Re: Coconut Almond teacake (really quick)
« on: February 26, 2011, 02:46:05 am »
i also made a variation on this yesterday-

i added three large passionfruit (they were quite large, so i'd suggest four if they were regular sized).  i pressed the pulp of two of the passionfruit through a sieve, and put the entire pulp of the remaining passionfruit in.
i reduced the milk to 70g.
and reduced the suger to 200g.
skipped the mixed spice and halved the cinnamon


for some reason it took about 1hour 15min to cook!! not sure why. but it was really nice.

6
Cakes / Coconut Almond teacake (really quick)
« on: February 26, 2011, 02:41:13 am »
not an earth shattering recipe but i could not see anything similar here. Really quick and easy and does not need icing IMO.

100g almonds (i leave the skin on)
250g sugar
200g butter, chopped
150g self raising flour
50g coconut
1 teaspoon cinnamon
1/2 teaspoon mixed spice (optional, i guess)
4 eggs
100g milk

grind almonds and sugar for 1min on speed 9 or 10.
add remaining ingredients (except for eggs) and combine on speed 5.
add eggs one at a time through the lid hole, mix until combined.
pour into square cake pan (about 20cm pan).  the mix might seem to be a little runny but it's fine!
cook on 180' for about 50min.

should make a lovely moist cake.



7
Starters and Snacks / Re: Basic Crackers
« on: February 26, 2011, 02:28:05 am »
just made these! yum

i used 50g of rolled oats and 50g pepita seeds as the first ingredient.  then decorated with rock salt and either poppy seeds or sesame seeds.  Made about 100 of the MC rounds.

My gas went out when i put the first batch in so they sat in a cooling oven for 10min before i realised, and then turned the oven back on to cook for 20min. They came out nice and crunchy! LOL! Not something i could be bothered to repeat by turning the oven off for subsequent batches though.

I also noticed that when i put the rock salt on and they sat for 20min (waiting for the first batch to be done) it drew the moisture to the top of the cracker so that batch was a little softer than the others. So a tip for the future to leave the salt until the last minute before putting them in the oven.


i served it with a dip i made using left over Beetroot Salad and Philly Cream Cheese. (100g of each)
My Beetroot Salad was initially made with mint rather than coriander, and had no onion. i also had added almonds and walnuts to it. Made a nice dip!

8
it's such a good base, isn't it! i have never had it fail despite the odd things i stick in there.

9
Chit Chat / Re: What are you cooking today?
« on: April 27, 2010, 07:28:59 am »
made the potato soup from My Way of Cooking today for lunch (with heaps left over for dinner tonight). It was even nicer than i imagined to be honest! Will do it again for sure.

and now we are all eating custard for an afternoon treat.

10
Recipe Book Recipe Reviews / Re: Potato Gnocchi -EDC
« on: April 24, 2010, 12:13:15 pm »
i am actually going to make the pirogi (or whatever it is) from the My Way of Cooking book this week, which is ricotto so probably something similar.

11
Recipe Book Recipe Reviews / Re: Potato Gnocchi -EDC
« on: April 24, 2010, 07:12:17 am »
any suggestions on the type of potato that works best? and old or new potatos?

12
just made this for lunch. I put the breadcrumbs on top so had reduced the cooking time to 20min. I checked at 10min and it was looking GOOD!! and came back at 19min and in my opinion it was a little overcooked.  The bite-sized vegetable pieces were no longer nicely together-looking and it had started to mush up a bit.  So i imagine at the suggested cooking time of 30min it would be well and truely too mooshy.

But quantities are good, and the flavour lovely.

I'm going to do it again but keep an eye on it from about 12min onwards.  Either that or reduced the cooking temp.

I made the topping in the TMX too with two slices of frozen seeded bread, a couple of chunks of parmasen cheese grated together. Then i added some fresh chopped basil and parsely.  Sprinkled it all over the ratatouille, then dotted it with a few small bits of butter.

13
actually, i should probably say that it is not a light fluffy fresh bread sort of loaf, it really does taste better straight out of the oven, or sliced and toasted when cool. Hence the "toast" in the name of the recipe i suppose  ;D

14
This is not a very exciting review! Just wanted to say i have made it twice and both times it worked beautifully. I have found not all the bread recipes all that easy (and have used my bread machine more often than not) but this bread had a good texture, was super tasty toasted, and was very low effort to make.  Cooking time spot on too for my oven.

Second time i made it i rolled the balls in a mix of cracked wheat and poppy seeds before the second rising and i loved the extra flavour.

no idea for a rating! LOL! how about 4/5?


15
Seafood and Fish / Fish Chowder
« on: April 21, 2010, 11:49:51 pm »
1 rasher of bacon
Dash of olive oil
1 tablespoon butter
1 small stick of celery incl leaves  (roughly chopped)
1 carrot (roughly chopped)
˝ cup broccoli (roughly chopped- the solid part tastes good too)
˝ a leek (sliced in half and roughly chopped)
Clove of garlic
2 potatoes (chopped into small pieces-  1cm maximum)
500g milk
125g water
1 teaspoon nutmeg
1 tablespoon stock (vege or chicken or whatever you have)
Salt & pepper
200g white fish (chopped into rough cubes- 2cm approx)
1 tablespoon cornflour
100-200g cheese to your taste

Grate cheese and then set aside.
Place celery, carrot, broccoli and leek in bowl and chop for a few seconds on speed 5 (pieces should still be a little bit chunky.) Remove from bowl and set aside.
Chop bacon and garlic for 5sec on speed 7. Add a little oil and cook at 100’ for 2min speed soft.
Add vegetables and butter to bowl and cook at 100’ for another 3min or until leek is softened, reverse speed soft.
Remove the bacon/vege mix and put to one side. Don’t clean the bowl.
And milk, water, nutmeg, stock, salt and pepper, and potatoes to the bowl. Cook at 90’ for 10min on reverse speed soft.
Return vegetables to the bowl and cook for another 10min at 90’ reverse speed soft.
Add fish pieces and cornflour and cook for another 10min at 90’.
Add the grated cheese through the lid a couple of minutes before it finishes.

notes-
Add a little of the liquid to the cornflour before adding to the bowl.
Don’t get too hung up on vegetable quantities, just use what you have. I think you’d be looking at about 100g of each of the carrot, broccoli etc but it really does not matter.

Serves 4 for lunch, or 2 for dinner in my opinion.




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