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1
Cakes / Peanut Butter-Nutella Coffee Cake
« on: March 28, 2019, 05:22:05 am »
Peanut Butter-Nutella Coffee Cake
Makes a 9 inch cake
Ingredients
113g unsalted butter
128g peanut butter
200g sugar
2 large eggs
60g sour cream (DD used natural yoghurt)
1˝ teaspoons vanilla
188g plain flour
1 teaspoon baking powder
pinch salt
120g milk
192g warmed Nutella
Peanut Butter Crumble
42g plain flour
55g brown sugar
28g softened butter
16g peanut butter
57g chopped roasted. salted peanuts.
Preparation
Preheat oven to 180* and prepare a 9 inch tin.
Place butter, peanut butter and sugar into bowl and mix on speed 3/4 until creamy. Scraping bowl down when necessary.
Add eggs and mix. 15 seconds. speed 4.
Add in sour cream and vanilla. Speed 3, 3 seconds.
Add flour, baking powder and salt with milk mixing until it comes together. You may prefer to use  :: function or do this with a spatula.
Pour half the batter into the tin. Spoon nutella over, spreading to the edges. Top with remaining batter. Sprinkle with Peanut Butter Crumble.
Bake about 45-50 minutes, covering if it begins to burn. Let cool in tin for 10 minutes, before removing and cooling on a rack.
To Make Peanut Butter Crumble
Mix together flour, brown sugar, butter.  About 10 seconds, speed 3/4. Add in peanuts and mix 5-10 seconds.

This recipe was found in a magazine titled One Layer Cakes and was changed to use a thermomix.. The speeds and times are ‘guesses’ as DD wasn’t sure if she was remembering correctly.

2
Cakes / Apple Crumble Sponge Biscuits
« on: March 13, 2019, 02:56:04 am »
Apple Crumble Sponge Biscuits
https://recipes.csrsugar.com.au/recipe-items/apple-crumble-sponge-biscuits/

This is the link to these biscuits/cakes.
I used a Granny Smith apple in them as I didn't have 2 red apples. I also used brown sugar as I didn't have Demerara sugar. I chopped the apple and folded it in carefully with a spatula.
I didn't use 2 soup spoons, I used  my hands to roll them into balls and squashed them slightly before I put the topping onto them.


3
Cakes / Mango and Yoghurt Cake
« on: March 11, 2019, 05:54:32 am »
Mango and Yoghurt Cake
Ingredients
160g SR flour
220g sugar
150g Greek style yoghurt
2 eggs
2 tablespoons butter or  margarine, melted
˝ teaspoon vanilla extract.
1 mango diced
Preparation
Preheat oven to 1800. Grease and line a 20cm x 10cm loaf tin.
Place all the ingredients, except the mango, into the bowl. Speed 4, 20-30 seconds or until well combined,
Stir through the chopped mango with a spatula.
Bake in the prepared pan about 40-60 minutes or until cooked.
This may be served as a dessert with extra yoghurt. I used it as a cake.

This isn't a large cake. I found the recipe in an old magazine during one of my clean ups.

This was all that was left when I went to photograph it.

4
Cakes / Polenta, Orange and Blueberry Loaf
« on: January 30, 2019, 08:01:32 am »
Polenta, Orange and Blueberry Loaf
Ingredients
110g instant polenta
200g SR flour
150g caster sugar
˝ teaspoon baking powder
140g butter, at room temperature
zest of 1 orange
2 tablespoons orange juice
1 egg
200g frozen blueberries
Preparation
Preheat oven to 160*. Line a loaf pan with paper.
Place polenta, flour, sugar, baking powder and orange zest in bowl. Process on Speed 4 for about 10 seconds. You want the mix to look like breadcrumbs.
Mix orange juice and egg and add to the bowl. Knead  :: until the mixture comes together. (I added a tiny bit  more orange juice)
Put half the dough into the tin and cover with half the frozen blueberries.
Cover with the remaining dough and berries.
Bake for about 1 hour, until cooked.
Remove from the oven and stand in pan for 5 minutes.
Transfer to a wire rack to cool.
I took this recipe from an old BBC Good Food. I'm not sure how old it was as I'm having a cleanout!

5
Chit Chat / Secret Santa for 2018
« on: November 05, 2018, 01:57:20 am »
Well it is getting close to that time of the year again.
If anyone is interested in doing SS again this year please indicate in this post. The rules would be the same as every other year.
I have SS knowledge that we may be a few less this year so I was wondering if we should have a minimum number to run it? Say 5. I don't mind organising it for any number but if we only have 3 we would be able to guess fairly easily.
Please give me your opinion on that too. 

Secret Santa for 2018
Cookie
Marina
Robyn

6
Main Dishes / Bacon and Cheese Impossible Pie
« on: October 28, 2018, 06:42:13 am »
Bacon and Cheese Impossible Pie
Serves 6
Ingredients
3 bacon rashers
˝ cup plain flour
1˝ cups milk
4 eggs
60g butter, melted
310g corn kernels
3/4 cup grated cheese, plus 1/4 extra to put on the top.
parsley
any other ingredients you may like to use. I often leave out the corn and add mini tomatoes, halved, or wilt some spinach and add that.
Preparation.
Preheat oven to 1800.
Grease a 24cm quiche dish.
I cook my bacon in the microwave. I give it 2 minutes on high between 2 pieces of paper towel.
Cut into cubic centimetre dice.
Grate cheese if not done and set aside.
Melt butter either in microwave or thermomix bowl.
Whisk milk, eggs, and melted butter. About 10 seconds on speed 5/6.
Sprinkle corn, bacon and cheese into quiche plate. (and any other ingredients you have decided to add.)
Carefully pour the egg mixture over. Sprinkle with parsley and extra cheese
Bake until set. 30-50 minutes.
Serve with a salad.
This forms its own pastry base. It is delicious cold and the base is more obvious when it is eaten cold.
I copied it from the Recipes mnagazine which no longer exists. I also thermofied it.
.

7
Cakes / Custard Fruit Cake
« on: October 28, 2018, 06:14:22 am »
Custard Fruit Cake
Ingredients
250g butter
500g flour
250g sugar
2 teaspoons carb soda
1 teaspoon mixed spice
˝ teaspoon ground cloves
˝ teaspoon ground nutmeg
1kg dried fruits (the recipe actually requests Australian dried fruits!)
426 ml milk
 2 Australian eggs!!!
˝ teaspoon vanilla essence
˝ teaspoon almond essence
Preparation
Prepare a large square or round tin by lining base and sides with paper,
Set oven to moderate.
Place flour and spices into bowl.
Add butter and mix speed 3/4 for up to 10 seconds. Simply rub the butter into the flour and spices.
Add sugar and combine, speed 3, 5 seconds.
Remove and place in a large bowl.
Add fruit to this dry mix and combine.
Place the milk and eggs into the bowl. Make a custard by cooking at 90 0, Speed 3/4 for about 7 minutes. If this needs to be thicker add extra time.
Add essences and combine, speed 3, 5 seconds.
Add the custard mixture to the dry mixture and combine by hand.
Turn into the prepared cake tin.(I used a 9 inch square tin).
The original recipe stated to cook for 3 hours, however I found this to be far too much and cooked for around 1 hour.
It is suggested that you not cut this cake for a week.
I found this recipe when I was looking through some recipes IU had collected over 30 years ago. It stated that the recipe comes from Australian Prize Winning Recipes by Margaret Fulton and Ted Moloney. It won 100 pounds in a competition. It was listed as a new technique in cake making. The measurements were in Imperial measure, but I have converted them. A lady called Pat Smith bought the cookbook for one shilling at a garden fete in Sussex about 12 years before this was printed. She said she had no idea she would end up in Australia. I appear to have cut it out of an old copy of The Sunday Times.


8
Bread / A Tasty Wholemeal Loaf
« on: September 30, 2018, 09:52:33 am »
A Tasty Wholemeal Loaf
This is from Amanda’s blog. It’s quick to rise and is tasty. I only made one loaf, not 2 as the recipe makes.
http://www.lambsearsandhoney.com/2018/09/molasses-bread-almost-as-tasted-at-yorkshires-stone-house-hotel/

9
Chit Chat / Cook Key and Cooki-doo. Recipe Comments
« on: September 25, 2018, 03:59:10 am »
I recently decided to interact with Thermomix again and buy a Cook key and the recipes that are then available from Cooki-doo. You get a 6 month subscription of Cooki-doo with the cook key. Naturally being Thermomix you then have to pay $49/year for it. After some fighting with them (I was overcharged for the Cook key!) I hope I have sorted it.
I know there are a few others who also have it so I thought it may be an idea to share what we have cooked and a brief comment on it. Not necessarily a review though. ( I checked with Judy and CC)

10
Cakes / Hazelnut and Cacao Cookies
« on: September 21, 2018, 06:22:46 am »
Hazelnut and Cacao Cookies
I made 28 from the mixture
Ingredients
80g dates
200g ground hazelnuts
225g flour
50g chia seeds
1 teaspoon cinnamon
pinch of salt
50g coconut oil
˝ cup maple syrup
1 egg
2 teaspoon vanilla
50g cacao nibs
Preparation
Grind the hazelnuts if needed.
Preheat oven 160*
Prepare 2 oven trays
Place dates in a small bowl and pour boiling water over them. Leave to stand 5 minutes and then drain.
Put dates,hazelnuts, flour, seeds, cinnamon, salt,coconut oil, syrup, egg and vanilla into the bowl. Knead until well combined.
Stir through cacao nibs with a spatula.
Roll teaspoon size balls using wet hands. Press down with your hand and mark with a fork if you wish.
Bake for 15 minutes.
Cool on the tray.
Photo



This recipe is based on one from the WW Food magazine. I have altered a couple of things and thermofied it.

11
Chit Chat / Cookidoo
« on: September 15, 2018, 01:47:42 pm »
I have started a 30 day free trial of Cookidoo.  I’m not sure why but I decided to have a peek at it. I’m going to try several of the recipes from it and see what they are like in the 30 days. I don’t have any problems converting recipes as I go but wanted a sticky beak of it.
I think after much reading I have sorted it and the cook key out.  I don’t think I would be bothered with the cook key as it simply enables you to synch recipes onto your thermomix and use the screen to instruct you. 
I will keep you informed.

12
Desserts / Berry Chia Dessert
« on: September 04, 2018, 09:04:19 am »
Berry Chia Dessert
Serves 6
Ingredients
250g yoghurt, preferable Greek
250g milk, any sort you like, almond etc is ok
100g frozen berries
1 teaspoon vanilla
10g honey
70g chia seeds
Preparation
Place first 5 ingredients into the bowl, 10-15 seconds/speed 7
Add the chia and mix  :-:, speed 4 until combined. 5-8 seconds.
Place into serving glasses or a large bowl. Refrigerate several hours or overnight.
Topping
Place 200g of your chosen berries,20g honey and a teaspoon of vanilla into the bowl. Cook for approx. 4 minutes/speed 2. If this hasn't thickened a little add more time without the MC.
Pour over the chia mixture.

Before serving put a little yoghurt onto the top and you can add nuts, seeds or more berries.

This recipe has been based loosely on one I received from Diabetes WA.

13
Cakes / Chookie's Nutella Brownie Recipe
« on: June 19, 2018, 06:25:56 am »

Nutella Brownies
2 large eggs
1 1/4 cups Nutella
1/2 cup plain flour
Pinch of salt.
Beat eggs in TMX
Add Nutella , salt and flour, mix
Spoon into 8 inch square , lined tin
Bake 25 minutes at 350 or until tooth pick comes out clean.
Cut into 9 squares. ( 12 would be better as they are very rich)
Very easy and very nice.

I've put a copy of this here as I know I will be looking for it another day and won't be able to find it.

14
Desserts / Puff Pastry using SD starter
« on: May 18, 2018, 08:15:59 am »
Some time ago I mentioned this. I at last got around to trying it and was pleased with the result.
Here is the link to making it.
https://www.sourdoughandolives.com/recipe/quick-sourdough-puff-pastry-recipe/

This is the Pie I made with it.

15
Cakes / Mandarin Polenta Biscuits
« on: May 03, 2018, 07:06:25 am »
Mandarin Polenta Biscuits
Ingredients
125g butter, softened
2 teaspoons finely grated mandarin rind
110g icing sugar
55g polenta
150g plain flour
Preparation
Turn oven onto 180*C and prepare 2 trays.
Place butter, icing sugar and rind into the bowl.
Speed 3 for approx 1 minute.
Add polenta and flour and knead until the dough comes together.
Turn onto a floured board and squish together.
Roll out until about 5mm thick and cut dough into 4cm x 6cm rectangles.
Place onto trays and prick 3 times with a fork.
Bake for 12-15 minutes or until golden.
Remove from oven and sprinkle with a little caster sugar if you wish.
Leave for 5 minutes and then cool on racks.

i have adapted this recipe from a WW Food magazine.

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