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1
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

2
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
Ĺ cup plain flour
1Ĺ 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.
.

3
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
Ĺ teaspoon ground cloves
Ĺ teaspoon ground nutmeg
1kg dried fruits (the recipe actually requests Australian dried fruits!)
426 ml milk
 2 Australian eggs!!!
Ĺ teaspoon vanilla essence
Ĺ 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.


4
Bread / A Tasty Wholemeal Loaf
« on: September 30, 2018, 09:52:33 am »
A Tasty Wholemeal Loaf
This is from Amandaís blog. Itís 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/

5
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)

6
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
Ĺ 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.

7
Chit Chat / Cookidoo
« on: September 15, 2018, 01:47:42 pm »
I have started a 30 day free trial of Cookidoo.  Iím not sure why but I decided to have a peek at it. Iím going to try several of the recipes from it and see what they are like in the 30 days. I donít 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 donít 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.

8
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.

9
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.

10
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.

11
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.

12
Bread / Rye SD Batard. Overnight proving
« on: March 28, 2018, 02:22:07 am »
Rye SD Batard
INGREDIENTS
100g rye flour
400g bread flour
Salt if not using a bread mix
Up to 295g sourdough starter (I have used varying amounts. The loaf in the photo had about 150g of starter)
Water, as required. As my starter amount has been altering I just add the water until I am happy with the feel and texture. The original recipe stated about 160g of water.
PREPARATION
Place all of the ingredients into the bowl. If adding salt make sure it doesnít come in direct contact with the starter.
Knead for 4 minutes. As it is kneading I check the texture and add more water if I need it.
Place into an oiled bowl and cover.
Place into the fridge overnight, or longer if you wish. 
Remove from the fridge and leave for at least 2 hours.  Until it has doubled in size.
Carefully put onto a floured surface, trying not to knock any air out of it. 
Pat out gently into a rectangle, about 8 inches by 10 inches.
Start on the long side.
Fold top down into the centre, then bottom up to meet it in the centre. Fold over with the fold on the bottom. (I hope this is clear) it will look like a cylinder.
Lift carefully onto a lined tray.
Shape ends into gentle points, cover with oiled glad wrap.
Let rise until doubled.
Heat oven to 220*C.
Slash down the centre and bake in oven.  I use my oven to give it 3 steam shots as it cooks. But you could put a tray in the bottom. Bake for around 25-30 minutes.

Iím sorry this isnít very clear with the amounts of water and starter. I seem to vary it each time, depending on the amount of starter I have left after doing the Classic Bread.
The recipe is based on one from the WW Book Simply Breads.

13
Recipe Requests / What bread to use please?
« on: March 26, 2018, 02:00:10 am »
This isnít really a recipe request, more a query for some ideas. A dear friend has asked me to make some bread/s to use with EVOO and Dukkah.  I thought one could be Chookieís Chia and Oatbran loaf in the cold oven.  What other sorts of breads would you use please?  I donít mind finding and testing other recipes.  I donít suppose you would want soft, fluffy types of bread would you? 
Thanks in advance. I donít need to make the actual ones until the middle of April, so I have lots of time to practise. 

14
Bread / Sourdough Crackers using leftover starter
« on: March 07, 2018, 06:45:48 am »
I found this recipe not long ago. It is really tasty and you can vary the flavour of the crackers by what you put in them., We've had chilli, garlic, Italian herbs and a few mixes of them all.
https://www.sourdoughandolives.com/recipe/sourdough-crackers/

15
Starters and Snacks / Lavosh Crackers
« on: January 29, 2018, 05:14:39 am »
Lavosh Crackers
Ingredients
1 cup plain flour
Ĺ cup plain wholemeal flour (I used wholemeal Bakers' flour as that was all I had)
1/4 cup sesame seeds
1/4 cup fresh oregano, chopped ( I used some Nigella seeds as I had recently trimmed my oregano!)
1 teaspoon sea salt flakes
1/3 cup EVOO
Ĺ cup water
Preparation
Preheat oven to 180* and prepare 2 large trays.
Place EVOO and water in the bowl. Speed 4, 6 seconds.
Add the rest of the ingredients.
Knead until this sort of comes together.
Remove from the bowl and divide into two equal parts. (doesn't have to be exact)
Roll out each half until about 2mm thick. Do this between baking paper as it is so much easier. I ended up squishing it out using a bread scraper.
Place the mix onto the prepared tray and bake for about 25 minutes. Do this with both lots of dough.
The dough will be golden and crisp.
Cool on a rack and break into pieces when cool.
Serve with hummus, any dip or cheese.

Most of the ingredients are taken from a recipe in the Magazine Recipe. The method is mine.

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