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Messages - JulieO

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Bread / Re: Potato Foccacia - With photo
« on: November 23, 2009, 05:43:24 am »
Thankyou Amanda for answering Heart and Soul's question.  ;D

I must make this again soon, and try different toppings.  :)

Breakfast / Re: Valerie's Yoghurt & Yoghurt Cheese
« on: November 22, 2009, 04:00:39 am »
Judy, here's a link, Cathy's right, you'll find this one in supermarkets.

Chit Chat / Re: 2010 Calendar
« on: November 21, 2009, 06:15:39 am »
Thanks Thermomixer, won't post recipes, just titles.  ;D

Summer Ice cream Torte
Pesto crepe stack, variation: lemon pancake stack
Prawns in spicy gravy
Singapore sling
Lime and white chocolate bavarois
Langues de Chat Dessert Biscuits
Moroccan lentil soup
Chocolate marble Italian meringues
How to temper chocolate
Golden fish curry
Browned butter forest berry tart
Infused cream
Veal Involtini
Pistachio biscuits
Steamed pork fillet with black bean dressing
Frangipane Florentine slice
Orange marmalade

Chit Chat / Re: 2010 Calendar
« on: November 21, 2009, 05:32:18 am »
Is it okay to put a list of the recipe titles here?

Chit Chat / 2010 Calendar
« on: November 21, 2009, 12:31:17 am »
Just got my calendar and I can now see why everyone likes them.  Some lovely looking recipes in this one that I will be trying for sure.  ;D

Chit Chat / Re: Where is JudyDawn?
« on: November 20, 2009, 04:25:15 am »
Judy, so good to hear.  :D   I've been able to tell in some of you recent posts that you are feeling better,  excellent news!   

Chit Chat / Re: Kitchen Appliances
« on: November 20, 2009, 12:14:52 am »
If you've only just got your TM, I wouldn't be hasty in disposing of your other appliances just yet.  Wait and see over the next few months to see if you still want to use any of them.  This is just my opinion on my usage, I hope it's of help.  :)

I've had my TM for about 3 months and this is what I've found:

I have a Magimix processor, so it's very good but I haven't used it since getting my TM.  However I won't get rid of it because if I want to do a lot of slicing it will be there for me.  I must admit this is the only thing that I would now use it for, but I can't think of getting rid of it.

I have an EasiYo yoghurt maker and once I've used up the packets of mixture I will attempt to make it in the TM.

Ice cream machine - I love this and find I'm using it more now than before.  The TM is so quick and easy to make the custards then I churn in the machine.

Rice cooker - Again haven't used since getting the TM as that makes enough rice for us.  But  if I should need to make more rice than the 400g maximum, then the rice cooker would be used.

I still use my bread machine as it's so easy just to put everything in and 3 1/2 hours later lovely bread that I am happy with.  I do like to make by hand now and then but if my bread machine packed in I would replace it.

I have a Braun stick blender which hasn't been used since.

I don't have a dehydrator or pressure cooker so can't comment.

I do have a KitchenAid mixer that I wouldn't get rid of, nothing beats a good mixer for cakes, eggwhites etc.

Chit Chat / Re: Where is JudyDawn?
« on: November 17, 2009, 09:23:52 am »
Good to hear that you're picking up Judy, and I'm sure you'll now rest easier, now that Geoff has settled.


Chit Chat / Re: What are you cooking today?
« on: November 14, 2009, 11:43:32 am »
Yesterday I made lasagne using recipe from EDC, with a couple of minor changes.
Thermomixer you will be happy to note that I sauteed the onion, garlic & carrots in the TM,(didn't have any celery).  After the initial 100 C temp, I used varoma temp which made the onions really nice and golden and cooked well, was impressed.  For the tomato puree I whizzed a can of chopped toms in the TM to make lovely smooth puree.  I also added a heaped tsp of sambal to the sauce, and instead of adding a tsp of sugar(always add to tomato dishes), I put what was left of a bottle of home made tomato sauce in too.
I used a recipe of mine for the bechamel sauce which just makes enough for one layer in the middle of the lasagne, and another layer on top.  I found that it hadn't thickened enough, so put heat up to varoma for a couple of mins which thickened it up lovely.
It made for a nice tasting lasagne that the whole family really enjoyed.

Today I converted a recipe from BH & G's Fast Ed.  Cinnamon Babka (plaited sweet loaf with raisins and a crumble top) that he made last week.  Was a bit of messing around with me saying I wouldn't bother again, but the finished product was very nice.  I think I'll have another go on a cooler day when it's not 40 C, and if I'm happy with it I will post on here.

Also converted a tomato relish recipe and made it, but it has turned out quite thin, not the thickness of when I made on the stove top. So that needs tweaking too  :-))  Still tastes good though.  :)

It's going to be 43 tomorrow, so something simple I think.  ;)

Chit Chat / Re: Well I am officially a.......
« on: November 11, 2009, 12:45:34 pm »
Congratulations Meagan!  ;D

Jams and Chutneys / Re: Help from jam makers please!
« on: November 11, 2009, 02:55:00 am »
Made Stacelee's recipe for strawberry jam again only I added 1/2 tsp citric acid as well.  Also cooked an extra 2 or 3 lots of 5 mins on Varoma at the end.  Absolutely delicious!

Questions? Technical Issues? The Survival Guide / Re: mayonnaise
« on: November 11, 2009, 12:47:06 am »
I have just made the creamiest/thickest mayo from a recipe I found and have converted.  It couldn't be easier.  The eggs and mustard were straight out of the fridge, the other stuff from my pantry.  Here's the recipe.

Makes approx 300ml

2 large egg yolks
1 tsp white wine vinegar
1 tsp English or Dijon mustard (I used Dijon)
Sea salt & white pepper
300ml peanut oil

Insert butterfly.  Place all ingredients except oil into TM bowl.  Mix for 1 min/speed 4.

With blades rotating on speed 4 and MC in place, slowly drizzle the oil onto the lid (blades must be turning before you begin putting the oil in).  Add oil at a steady pace not too slowly or quickly. 

Desserts / Re: Dried Apricot Icecream
« on: November 10, 2009, 11:56:05 am »
Here he is faffa! 

Cookie, I made your ice cream yesterday and churned this morning.  I'm going to say now that it is the nicest ice cream I've tasted.  Seriously!  I love it.

I didn't add the sugar with the apricots and water and the sweetness is just right for me.  Thankyou so much for a lovely recipe.  ;D

Cakes / Swiss Almond & Carrot Cake with photos, from UK TM site
« on: November 09, 2009, 07:58:17 am »

I couldn't find this anywhere on the forum, so I hope I haven't missed it.

Made this today and it is really lovely.  Lovely flavours without being sickly sweet or over the top.

I've included the lemon cream cheese icing for anyone that's interested, went very well with this cake.

I made it in a 26cm heart shaped tin for something different and as I'd bought 230g flaked almonds for the cake, the 30g left over, I toasted and sprinkled on top for an added crunch.  

Forgot to say that it took 63 mins in my oven and I didn't have the fan on.  :)

Rating:  5/5

Icing  If you want a thicker consistency, use a bit more sugar to make more icing sugar.
250g cream cheese, at room temperature
210g sugar
2 tsp fresh lemon juice
toasted flaked almonds to sprinkle on top of icing

Put sugar into TM bowl.  Mill for 30 secs/speed 10, to make icing sugar.

Add cream cheese and lemon juice and combine for 25 secs/speed 4. Or until combined.

Spoon on top of cold cake.  Sprinkle with toasted flaked almonds.

Members' comments
maddy - This would be my favourite TM cake. I love the way Julie decorated I copied her.
I made again with 160g carrot, and 140g zucchini (as I started making not realizing I didn't have enough carrots).
Also used whole almonds instead of the flaked ones. I was really happy with how it turned out.  Of course the colour wasn't as orange, but  it was a nice dense cake. Once again, very moist.  Using zucchini lessened the sweetness too, which I didn't mind at all. I love Julies cream cheese  icing well.

JD - Made this one to take up to a friends place today - she had extra friends turn up to help eat some of it.  Was really lovely but I was disappointed that I was unsuccessful in finishing it off with some rosettes like Julie & maddy did.  I put extra icing sugar in for them but they would not hold their shape.  Do you think using the low fat version of the Philly cheese had something to do with it? The cake was lovely and moist and the icing compliments the cake beautifully.

ILB - I think so JD. Mum has a recipe for a divine chocolate cheesecake. When we make it with low fat philly cheese it won't set - so instead we have "frozen chocolate cheesecake" which is great in summer.

maddy - I only use full fat everything so I couldn't answer that one.  I have noticed though when I have used low fat sour cream for my Mexican dip, it always turns out sloppy.

courton - Just want to reinforce everybody's comments... I made this for a picnic today and everybody was commenting how the cake was beautifully moist and delicious. A real winner! And yes, using low fat philly made it impossible to decorate it using rosettes.

CC - Made this again today,really lovely cake.

Denzelmum - Made this in 23cm square pan, raised a lot.  Don't have cream cheese, so as per recipe note, I made lemon juice and icing sugar (only use 160g sugar and it's plenty!).  Took this to feed the crowd and gone in no time.  Very moist, will make again and again.

bigTcup -  it was a hit! I milled the almond, sugar & lemon peel all together then continued adding all the other ingredients (without taking the almond/sugar/peel out of the bowl) & it turned out great.

Brunette - Do you think I could make this recipe into muffins? or would it be too dense?

Denzelmum - Brunette, I made this again today - eight mini muffins and the rest went into a square tin.  Only baked 30 minutes for mini muffin and serve it without icing.  Really yum!

snappy - it's delicious.  I love the fact it has no butter or oil in it.

farfallina - Has a smaller heart shaped tin so reduced ingredients by 1/3 & it worked great. I baked it 50 minutes. I made this cake several times and always with success. I always used my heart shaped pan because it looks so beautiful so I didn't want to use a plain 26cm round pan. Since Valentine's day is coming I published this in my blog too with pictures

Denzelmum - I made this with GF flour to cater GF friend and received well by all.  Always a winner.

AnnaBanana - Made this on the weekend using a round springform pan and it turned out beautifully.  Really moist and I used the cream cheese icing which was perfect for this cake.  Brought in some to work today and everyone loves it.  
I also checked the recipe a couple of times even after putting it in the oven to make sure I had not missed that there was no butter or oil in the recipe.  Will definitely make again.





Desserts / Re: Dried Apricot Icecream
« on: November 09, 2009, 04:20:54 am »
Looks like another great one Cookie.  You keep coming up with them  :D  Have just pureed the apricots which are now cooling.  Once mixed together I will chill, probably overnight  (if I can wait that long) before churning in the morning.  :)

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