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Messages - JulieO

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4681
CHRISTMAS / Re: Fruit Mince Pies - With photo
« on: November 26, 2009, 01:36:02 pm »
Bron, I googled it as I empty my spices into containers, so wasn't sure exactly what was in it.  Good luck I hope they work for you.    :D 

http://en.wikipedia.org/wiki/Mixed_spice

4682
Chit Chat / Re: Where is JudyDawn?
« on: November 26, 2009, 09:39:06 am »
Oh Judy, what a worry, not something you need right now.  I hope everything turns out okay, you are in my thoughts.

4683
Chit Chat / Re: I Love Bimby update
« on: November 25, 2009, 08:58:30 am »
I think I must have missed the post about ILB having an op?  Hope all went well and it's not long before you are back TM-ing.  ;D

4684
Chit Chat / Re: What are you cooking today?
« on: November 25, 2009, 08:53:23 am »
Made another lot of pastry to finish off the fruit mince I had left.  Then because I had some pastry left over used it to make a custard tart (made the filling in the TM too), then for tea we had for the first time, the Creamy Tomato & Salami Fettuccini.  Really enjoyed it and I think I'd like to try prosciutto next time, only cooking that separately till crisp either iin the oven or in a dry frypan, then breaking up and adding to the bowl right at the end just to combine through the sauce.


4685
CHRISTMAS / Re: Fruit Mince Pies - With photo
« on: November 25, 2009, 04:56:37 am »
Hi JulieO,

I would really like to try these as I've never liked the store bought ones either. Am I correct in my reading that neither the fruit mix or pastry are cooked separately prior to assembling and cooking the pies?
Thanks, Nadine

Yes Nadine, you are right.  The worst part of this is if it's a warm day, the pastry really needs to be in and out of the fridge otherwise it will go out of shape, when rolling and trying to put into the little patty pans.  I find the best way is to roll out the pastry on baking paper,cut out the shapes and pull the excess pastry away leaving the rounds on the paper.  Pull this paper onto a baking tray and put in the freezer for about 2 mins, no more or they will be really firm.  Remove and gently lift up and press into the pans.

When I made these last weekend, it was a really cool day and I didn't have this problem, but today being a warm day 30 C, I found this happening.  Got around it okay like I've noted above, so please keep this in mind.  I really like this vanilla pastry and also find it doesn't shrink either if you keep it cold.

Greenjellysnakes, I would say to start checking after about 25-30 mins, depending on your oven.

4686
Chit Chat / Re: What are you cooking today?
« on: November 25, 2009, 12:47:58 am »
oH Julie they look amaaaaaaaaaaaaazing! Cant get mince here in Spain, please post me your recipe, I would love to make these for xmas for all the staff at work!

Thanks Bron, I have put the recipe in the Festive/Christmas section for you.  Being the first time I've made them since converting the recipe of both the filling and pastry, please be aware of the times I've stated.  This is what worked for me, but was waiting until I made again to be sure before I was going to post the recipes. 

I'd love to hear back what you think if you do make them.  :)

4687
CHRISTMAS / Fruit Mince Pies - With photo
« on: November 25, 2009, 12:40:20 am »
FRUIT MINCE PIES  Filling  for approx 40 patty pan pies
150g sultanas 
130g dried mixed fruit
120g currants
1 medium Granny Smith apple, peeled, cored and quartered
ZEST of ½ lemon, + approx 50ml juice (about 1 lemon)
ZEST of ½ orange
½ cup brown sugar
¼ cup brandy
1 tsp ground cinnamon
½ tsp mixed spice
½ tsp ground nutmeg
¼ tsp ground cloves

Filling:
Put quartered apple into TM bowl.  Grate 7 secs/speed 4. Remove to a big bowl. Add lemon juice and stir until combined.

Put all the dried fruit and zest into TM bowl.  Chop for 10 secs/speed 6 or until finely chopped.  Transfer to the big bowl with the apple in it.

Add sugar, brandy and spices.  Stir until combined.

If not using straight away, spoon into a sterilised screw top jar and refrigerate for up to 3 months.
                            ----------------------------------------------------------
Pastry for approx 18 patty pan pies, including star tops

250g plain flour
1 tblsp caster sugar
¼ tsp baking powder
180g cold unsalted butter, cubed
1/3 cup (80ml) iced water
1 tsp vanilla extract

Place flour, sugar and baking powder in TM bowl, and TURBO twice to combine.
 
Add butter and process approx 5 secs/speed 5, or until just combined 

With the motor running, process approx 20 secs/speed 5, gradually adding the water and vanilla through opening in lid, until the mixture comes together to form a smooth dough.
Wrap in plastic wrap and place in the fridge for 30 mins before using.
                           -----------------------------------------------------------
Preheat oven 180°C.

Roll pastry and cut out circles using 7cm flute- edged round cutter. Place into patty pan tin (no need to grease tin if using non-stick pans, enough butter in pastry).  Place in fridge while doing the other tin.

Remove one pan from fridge, and spoon in some of the filling. Put pan back in fridge, do other pan.
 
Re-roll the remaining pastry and cut out star shapes. Stars should just be touching sides of cases.

Put stars onto baking paper lined tray and put in the freezer for a few minutes where they will firm up slightly.
 
Remove from freezer, brush stars with lightly beaten egg white, and place on top of the filling.
 
Sprinkle stars only with a little caster sugar. 

Place in preheated oven and cook until golden.
 
Allow to cool for a minute or two, then remove to a rack to cool.

Sprinkle with icing sugar once cooled.

Notes:

Can be put into a big plastic container with baking paper between layers and then put into freezer.
When required, take as many as you want out and allow to thaw for a few mins (doesn’t take long), then heat gently in the oven just to crisp up the pastry.  They will be good as first baked.

This was the first time I've made them after converting the recipe and I was very happy how they turned out. 

The filling is enough for approx 40 patty pan sized ones but you could quite easily double the amount if you wanted more, just need to make more pastry of  course. This pastry didn't 'come with' the recipe, it's a Donna Hay converted one which I find is really nice for these pies and that's why the amounts don't tally up with each other.

It's the nicest fruit mince pie I can say I have eaten.  :)




4688
Chit Chat / Re: What are you cooking today?
« on: November 24, 2009, 09:16:53 am »
Cookie I made my fruit mince middle of last week and then made the pastry and baked on the weekend and then froze them.  So quick and easy with the TM.  Still have a little bit more mince left so will make the next lot of pastry in next couple of days and finish off.   This is a photo from last year's,

 

Today I made some scones, delicious served with homemade strawberry jam and whipped cream, and some cheesy rolls to have with tea.


4689
Chit Chat / Re: Where is JudyDawn?
« on: November 24, 2009, 05:50:14 am »
I trust it will all be good news Judy.  :-*

and I look forward to reading your review on all you make.   :D

4690
Jams and Chutneys / Re: Apricot Nectar
« on: November 24, 2009, 01:11:34 am »
I'm loving these recipes TC, keep 'em coming!   :D

4691
Recipe Book Recipe Reviews / Recipe Review - Veal Involtini - 2010 Calendar
« on: November 23, 2009, 10:48:45 am »
Made this today but I could only get veal fillets that weren't very thin.  I cut each one in half horizontally myself, but even after pounding with a meat mallet they were still a little fatter than was required.  Not to worry, I used them anyway and even though the presentation wasn't fabulous, the flavour of the whole meal was really nice.  I will make again but will try and get from the butchers already thinly sliced. 

Being steamed they did look a little insipid so next time I will probably drizzle some more of the sauce over the top to disguise that.  I could have browned off in a pan, but because they didn't look the best, I forgo doing that, but it is an option.

Very easy meal and I used a 800g tin of chopped tomatoes and pureed them which resulted in around 730g of puree??, so used the whole of that in the sauce.

I served with mashed potatoes, roast pumpkin and cauli & cheese.  I have a bit of the sauce left over which I'm sure I can use up.

4/5 only because the presentation can depend of the thinness of the veal, but 5/5 for flavour.  :)

4692
Introduce Yourself / Re: Hello everyone
« on: November 23, 2009, 10:33:45 am »
Hello and Welcome Louisa, lots to read and many recipes to try on here.  Enjoy yourself.  ;D

Julie (ragdoll)

4693
Cakes / Re: Roasted Nut and Mixed Fruit Muesli Bars
« on: November 23, 2009, 06:44:09 am »
Wow, asked and answered!  Thankyou so much.  Will make them in next couple of weeks and report back.  ;D

4694
Chit Chat / Re: This morning I had a great idea LOL :)
« on: November 23, 2009, 06:39:31 am »
I used to type up all the recipes that I would make again and print them off and put into a big folder in the different categories.  I used to also print off any recipes I'd find on-line that appealed and put into a "to Try" folder.  All in all I was going through so much printer ink and paper it wasn't funny.  So I bought myself a net book.  It's a smaller version of a laptop but still has a 10 inch screen and it is fantastic.  Primarily bought for recipes, but I've found I'm using it all the time now as it's wireless so connects to the internet wherever I am in the house. I very rarely use my pc anymore.

I have all the recipes that are tried and true with photos that I've taken added to the pages, all filed in relevant categories including a separate section for the TM.  Any recipes I see on-line now gets copied and pasted into a "to try" folder on my computer and when I make them they either get added to my growing list or just get deleted if we didn't like it.

It means that I put my netbook on the little bench/shelf that sits above the normal kitchen bench which is almost at eye level, opened to the recipe I am cooking and just follow that. Any changes along the way I quickly alter as I go (have got a silicone keypad cover over the keys to stop messing them up with floury hands etc, which can be washed clean)  Any changes are noted, so next time I make the recipe it is all up to date.

I know not everyone can do this, but if you can I highly recommend it.  It has made my cooking life easier, everything is so organised that I can find any recipe instantly and I no longer have to buy much ink or paper for the printer.  If anyone asks me to email them a recipe or produce on-line, it's all ready to go. 

I've been keeping all recipes on computer for a couple of years now.  I started primarily to be able to have a book printed to give to my daughter when she leaves home, containing all our favourite recipes, but as my file got bigger and I bought the netbook, my daughter said she would prefer to have it in disc form so she can load onto her pc and access whenever she wants and hopefully to be able to add to it with her own favourite recipes.   

How wonderful it would be if she has a daughter of her own in years to come and she could access these too and carry on the tradition.  :D

4695
Cakes / Re: Roasted Nut and Mixed Fruit Muesli Bars
« on: November 23, 2009, 05:46:07 am »
I like the sound of these thermoconvert.  You wouldn't happen to have a recipe for the yoghurt icing that you can get on store bought ones do you?   :D

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