Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - JulieO

Pages: 1 ... 303 304 [305] 306 307 ... 315
4561
Chit Chat / Re: What are you cooking today?
« on: September 30, 2009, 05:18:26 am »
Get good soon IYKWIM  ;)  :-*  Need some more pretty pics

LOL Thermomixer, will do.  :D

Thanks Judy, hope to be feeling better soon.  :)

4562
Chit Chat / Re: What are you cooking today?
« on: September 30, 2009, 04:59:13 am »
Hoping to make Judy's cheese & cashew crusted lamb (but I will use chicken, still clearing out the freezer) with some vegies done in the varoma. 

Haven't been feeling well last couple of days, just feeling off IYKWIM, so haven't been on here. Thank goodness for having a supply of food in the freezer.  Just needed to make some mashed potatoes in the TM yesterday to top the cottage pie filling that I'd defrosted.   :)

4563
Chit Chat / Re: What is/was your day job :)
« on: September 30, 2009, 04:47:57 am »
As Gretchen said - everyone is helpful and nobody belittles or criticises others as seems to happen in some forums

Totally agree with this, I love this forum.  :D

4564
Desserts / Re: Chocolate tart
« on: September 28, 2009, 04:57:39 am »
I made this on Friday to serve yesterday: it is really nice.  Instead of a pastry base I made a biscuit one to make even easier.  Used a whole packet of Granita biscuits, took 3 seconds to turn into crumbs in the TM, and added 80g melted butter and pressed into the pan then put in the fridge to chill while making the filling.

I put into the fridge to set and left overnight.  Originally was going to decorate the top, but time got away from me yesterday so I decorated each slice as I cut and served.  Just with a swirl of piped cream, and a drizzle of still warm caramel sauce that I'd made, and with another swirl of cream on the plate with a fanned out strawberry on top.  Looked like a million dollars and yet required so little effort.

Thanks for a great recipe Paul, will watch for more with interest.  ;D

4565
Bread / Re: Hot Cross Tea Bread - with photos
« on: September 26, 2009, 01:23:19 am »
Thankyou Whisks, I hope you get the chance to make it one day, thanks for the nice words.  ;D

4566
Vegetarian / Re: Carrot and zucchini fritters
« on: September 25, 2009, 01:23:03 pm »
I like the sound of these, thanks Judy.  ;D

4567
Bread / Re: Hot Cross Tea Bread - with photos
« on: September 25, 2009, 01:59:22 am »
Janee, you have a wonderful way with words. :D Thankyou so much for your praise.  ;D

4568
Bread / Re: Hot Cross Tea Bread - with photos
« on: September 24, 2009, 02:09:58 pm »
Thanks guys, I am pleased with how this turned out.   ;D

Once it had cooled I put it in one of those plastic containers with a domed lid.  Just had half a slice buttered and it's still soft, so I'm chuffed.  Can't wait to try it toasted in the morning.  :D

4569
Chit Chat / Re: What are you cooking today?
« on: September 24, 2009, 07:41:12 am »
Thanks Cookie.  I like the suggestion of carrots to the parsnips too, will try that.  :)

Just made a hot cross tea bread (posted in the breads section).  Really pleased how it turned out and it looks pretty impressive, would be perfect to serve at Easter or anytime minus the cross.  :D

Can't wait to try it toasted in the morning.  ;D

4570
Bread / Hot Cross Tea Bread - with photos
« on: September 24, 2009, 07:22:49 am »
HOT CROSS TEA BREAD
200ml milk
1 tsp caster sugar
2 tsp dry yeast
400g bakerís flour
2 tsp ground cinnamon
Ĺ tsp ground nutmeg
1 tsp salt
50g light muscovado sugar or brown sugar
175g mixed dried fruit
50g unsalted butter
1 egg, lightly beaten

Suggest weighing everything that needs it with your normal scales before beginning.

Place milk into TM bowl, heat on 37įC/1 min + 10 secs/spoon
Add the caster sugar, yeast and 100g of the already weighed flour.
Mix on speed 3 for a few secs until smooth. Leave sitting in the bowl in the machine for approx 30-45 mins or until bubbles form on the surface. Grease an 18cm springform cake pan.

Melt butter and put aside.

In a bowl, sift together the cinnamon, nutmeg, remaining 300g flour and salt. 
Mix in the muscovado/brown sugar and dried fruit, (I used my fingers to mix and break up any clumps of fruit) then add to the yeast mixture in the TM bowl, along with the cooled melted butter and egg. 
Mix on speed 1/1 min .- or until combined.  I did this, but am thinking you may not need to, just  knead straight away for a bit longer?

Set dial to closed lid and knead for 2 Ĺ mins until you have a smooth dough.

Shape the dough into a round (will feel a bit sticky when you first take out of bowl, but loses that quickly when you shape into a round).
 
Place in the cake pan.  Cover with a clean tea towel/clingwrap (I lightly sprayed clingwrap with oil and covered the pan,  the dough didnít stick to it when it rose above the rim). 
Leave to rise in a warm place for 1 Ĺ hours.  The dough should rise to just above the rim of the pan.

Preheat oven 200c. and clean the TM bowl if making the glaze in it.

For the cross
2 tblsp plain flour
1 tsp caster sugar
2 tblsp cold water (use bit less so not as runny) after mixing I added a little more flour to thicken up a bit.

Combine the plain flour, sugar and water in a bowl, mixing until you have a smooth paste.  Transfer the mixture to a piping bag fitted with a small plain nozzle or place mixture in a snap lock bag, pushing into a corner, then snip off corner and pipe a cross on top of the bun. (I used the snap lock bag - didnít use all of it either so could cut down quantities).

Place the pan in the oven and bake for 30-35 mins until golden and cooked through. 

Glaze - Either make the glaze in the TM or in a small saucepan on the stove top. (I used saucepan)

2 tblsp caster sugar
2 tblsp cold water

Place the caster sugar in the clean TM bowl.  Add water and cook on 37įC/2 mins or until sugar has dissolved. 


When bun is cooked, remove from oven, cool for about a minute in the pan before turning out onto a wire rack. Brush with glaze, (I brushed the sides too).

Slice and spread with butter.

Any leftover tea bread can be served toasted the next day.

Notes:
I've had this recipe for a little while even though I hadn't gotten around to making it, so this morning I converted to making in the TM. I am so pleased with how it turned out.  Has just the right amount of sweetness and fruit, and tastes just like hot cross buns.  Because you can slice, it should be perfect for putting in the toaster and as with all of these sorts of breads they are only fresh on day of baking. Of course if you want to make at other times of the year, just don't mark with the cross and you have a lovely glazed tea cake or even ice if you want to.

Julie.







4571
Cakes / Re: Date and Sultana Crunch
« on: September 23, 2009, 12:40:13 pm »
Thanks Cookie, this sounds great.  Roughly what size tin did you use?  :)

4572
Brilliant idea. ;D

4573
Introduce Yourself / Re: Hi
« on: September 23, 2009, 10:17:29 am »
Hello and Welcome Vivi, I've only had mine for about 6 or 7 weeks, and I can remember looking at it in awe when it was delivered, was scared I was going to break it  :o  Doesn't take long to get in the swing of things, but one thing I will advise, just check on here before making any of the recipes in the book, just in case there have been amendments/tweaks to the recipe, it can save you a lot of anguish as well as ingredients.  Enjoy. :)

4574
Chit Chat / Re: What are you cooking today?
« on: September 23, 2009, 10:05:22 am »
Love parsnip puree - good work JulieO - and thanks for changing the tide on taste  :-*

Thanks Thermomixer, I've tried to be honest in all I've written and I've had a couple of PM's, one today actually, thankiing me which was nice.  It's hard curbing my enthusiasm sometimes.  :D

Thankyou Sim and Judy.  ;D

4575
Chit Chat / Re: What are you cooking today?
« on: September 23, 2009, 09:58:46 am »
Judy, I'll tell you how I did the parsnips, they turned out really lovely.  Will be enough for 2 serves like you see in the photo, or you could stretch to 3.  Give it a try, if you don't like then at least you would have tried them.  :)

3 medium parsnips (about 400g)
about 35g butter
salt & freshly ground black pepper
2 tsp orange zest (you'll be able to try out your new zester  ;D)
2 tblsp cream

Peel the parsnips, and cut into chunks (like potato salad) and put into strainer basket.
 
Put 500g water into TM bowl, add pinch salt

Place basket into TM bowl.  Cook on Varoma temp, approx 15 mins/speed spoon.  Test to make sure parsnips are tender otherwise cook further couple of mins.(mine were done in the 15 mins)

Remove basket from bowl, discard cooking water. Empty the parsnips back into bowl, add butter, cream, seasonings & zest.
Slowly turn speed up to about 5 for a few seconds until parsnips are broken up.
Add butterfly and mix speed 4/until smooth.



Pages: 1 ... 303 304 [305] 306 307 ... 315