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Messages - JulieO

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Chit Chat / Re: What are you cooking today?
« on: September 14, 2009, 01:43:08 pm »
Thankyou Judy and Meagan  ;D

Judy, all the recipes I made today were new ones so except for the roasting & grinding of the spices to make the curry powder, I cooked the curry on the stove top as it was a slow simmer for 1 1/2 hours, wanted to see what it turned out like.  It was really nice and I will attempt to do in the TM the next time I make it.  I have enough of the curry powder left over to do another lot anyway.  The garlic rice and naan bread dough were done in the TM, as was the strawberry jam and the whipped cream for the cake.  I used my KA for the sponge. (tasted like black forest cake once it was chilled, lovely.)


Bread / Herb & Garlic Pull Apart - With photo
« on: September 14, 2009, 12:37:20 pm »
Approx 450g lukewarm water         
1 tblsp yeast               
1 ½ tsp salt               
750g baker’s flour            
5 tblsp oil               

Herb & garlic butter (won’t use all of this)
600g fresh cream
Fine salt approx 1 tsp
50g light olive oil - optional
Garlic (I used 2 big cloves, but needed more)

Place all ingredients into TM bowl and mix for 5 seconds on speed 7 to combine.
Set dial to closed lid position and knead for 2 mins on interval speed.
Place in oiled bowl, cover with gladwrap and put in a warm place to rise until doubled, approx 20-30 mins.

Make herb butter while bread is proving. (or make earlier so you can clean bowl out properly)

Place a few cloves of garlic and parsley into TM bowl and turbo a few times until finely chopped.  Remove from bowl and set aside. Wipe out bowl.

Place butterfly into bowl.  Add cream and blend for 1-3 mins to separate on speed 4.
Strain buttermilk carefully, remove butterfly.

Place 500g cold water into bowl and mix for 5-10 secs on speed 4.  Remove water from bowl, re-fill with water and mix again.  The idea is to get the water clea. When clear, strain through the basket and you are left with your butter.

Place butterfly back into bowl.  Add butter, salt, garlic & herb mixture and if wanting to make spreadable butter, light olive oil, and combine for 30 secs on speed 4.

Roll out dough into a big rectangle on baking mat.
Spread herb butter over dough and cut dough with butter knife into 3 - 4 cm wide strips.  Arrange dough strips on top of each other, then gently allow to fall to the side so they are all sitting on their sides, touching each other on a baking paper lined tray.
Bake in a preheated oven at 180° C for approx 40-45 mins.

Chit Chat / Re: What are you cooking today?
« on: September 14, 2009, 12:26:44 pm »
theaddamsfamily, I will post in the breads section for you.  :)

Today I used the TM for a number of things, firstly to whip up some cream for a chocolate roll I made this morning (also made strawberry jam last night to use in the roll under the strawberries & cream).  Later I toasted some spices before grinding down to powder for a meal I was making for tea (coconut lamb curry - was in July 09 Delicious mag -  which was absolutely delicious).  Made garlic rice and Tenina's naan bread to serve with it.   ;D

Introduce Yourself / Re: hi new to forum!
« on: September 14, 2009, 12:25:14 am »
Hello and Welcome Em.  I'm a newbie too and I've found this site to be invaluable.  Everyone is really helpful and supportive, a really nice bunch of people.  Enjoy getting to know your new machine.   ;D

Desserts / Re: Steamed Coconut Custards
« on: September 13, 2009, 10:11:01 am »
Oh Yum!  I'm so making this.  Thankyou for posting.  ;D

Chit Chat / Re: What are you cooking today?
« on: September 13, 2009, 10:08:43 am »
I made an interesting herb & garlic pull apart.  I got the recipe from my consultant who made it at a demo I went to a couple of weeks ago. 

After making the dough in the TM and resting to prove for a while, you press it out to a rectangle and cover it with garlic & parsley butter (made in the TM earlier) then cut it into strips.  Then you put the strips on top of each other, on a baking paper lined tray, then gently let fall to one side and bake in the oven for about 40 mins.  The end result is long pieces that you pull off. 

Just needed more garlic in the butter than what I put in, erred on the side of caution, but it did need more, so have made a note for next time.  Also I only made half the quantity and it was enough for us today.

Desserts / Re: Sweet Blueberry Foccacia
« on: September 13, 2009, 12:43:18 am »
Sim, yes there are countless combos you could use.  :)  The tart of the blueberries and the crunch of the sugar worked really well together, I had to keep going back to cut a small piece off.    :-))   

It's unusual as it's a dry base compared to what you would normally have (as in cake like), but we really liked it and the TM makes it so quick and easy to prepare.  You won't use up all the sugar/cinnamon mix at the end (well I didn't anyway) and I reduced the raw sugar to the 2 tblsp too, but I think the recipe converted very well.  I hope you enjoy.   ;D

Desserts / Sweet Blueberry Foccacia - With photo
« on: September 12, 2009, 02:30:30 pm »
140g warm water
2 tsp dried yeast
¼  cup white sugar
280g bread flour
25g olive oil
Pinch of salt
1 tsp ground cinnamon
2 tblsp raw sugar
150g blueberries or combo with raspberries

Measure out the ¼ cup sugar and put into a small bowl. Put to one side.

Combine warm water, yeast, salt, and 1 tsp of the set aside sugar in TM bowl. Mix 5 secs/speed 6.

Add flour, oil and 2 tblsp of the set aside sugar.  Mix 20 secs/speed 6.

Set to closed lid, and knead for 2 mins on interval speed.

Place into a lightly greased bowl, cover with plastic wrap and leave in a warm place for 1 hour or until doubled in size.

Preheat oven to 220°C. Add the cinnamon to the remaining set aside sugar.

Punch dough down. You shouldn’t need to knead, just press into a greased 30cm x 20cm baking tin.  Cover with plastic wrap and leave in a warm place for 30 minutes.

Dimple surface, then add blueberries evenly over the surface. Sprinkle the raw sugar evenly over the top.  Bake 15 - 20 minutes.

When you remove from the oven, spray with a little light olive oil and sprinkle with the cinnamon sugar.  Cut into squares and serve with custard, but is nice just on it’s own.

Chit Chat / Re: What are you cooking today?
« on: September 12, 2009, 12:10:38 pm »
Sure Chelsea, no probs.  Is it just the blueberry foccacia you want, or both?


Chit Chat / Re: What are you cooking today?
« on: September 12, 2009, 11:46:19 am »
I made sweet chilli chicken stir fry (in my wok, not in the TM), was really nice with no overpowering flavours. 

Also made Sweet Blueberry Foccacia (dough was made in the TM).  I served with custard, but it would be nice as is with a cuppa.

Main Dishes / Re: My Shepherds Pie
« on: September 12, 2009, 12:24:46 am »
I'm the Baking Paper Queen  ;D ;D ;D  wanted to edit the speed, times and temperatures in Bold so its easier to see as you are cooking, but the cursor kept running away for some reason or it would highlight everything in a flash  :-)) he-lllpp!

Done? - mine does the same on my laptop - not sure why - drives me crazy  >:(

Mine used to as well before I shut off the keypad on my netbook, (I use a mouse).  :)

Non Food Recipes / Re: Washing Machine Goo (Detergent)
« on: September 11, 2009, 01:26:10 am »
Brazen I got mine from Woolies.

Caroline, yes that's what I've been doing, alternating.  Also when using the goo I have been adding some Oxy White granules to each load, bought from the cheap  shop, to hopefully give a boost. 

To be honest when this lot has been used up, I won't make any more, but it was worth giving it a shot.  :)

Bread / Re: Potato Foccacia
« on: September 10, 2009, 11:21:57 am »
So glad you enjoyed it.  ;D


Bread / Re: my bread!
« on: September 10, 2009, 09:09:27 am »
Banana jam, ohhh you are killing me.  :o I will have a look for the recipe first before I ask for it, and  another bread recipe for me to try.  :)

Special Diets / Re: GF DF Blender-Batter Waffles & Pancakes
« on: September 10, 2009, 07:34:12 am »
Have already saved your bread & butter pud recipe Thermomixer, will  be giving that a try. 

A friend has suggested making a sweeter version of the dough and using it for cinnamon scrolls.  I love cinnamon scrolls, so want to give that a go too.  :-))

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