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Messages - JulieO

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Soups / Re: Family Chowder - With photos
« on: October 29, 2009, 04:54:33 am »
Chelsea, thankyou for posting that.  I have saved it and will try next time I need some.  ;D

Desserts / Re: Rhubarb and Pear Sponge Pudding
« on: October 29, 2009, 04:51:47 am »
Oh I love the sound of this.  I make a couple of nice rhubarb sponge puddings, so interested to see how this one turns out.  :)

Cakes / Melting Moments - with photo - from TM newsletter
« on: October 29, 2009, 04:47:22 am »
Few threads of Saffron (for colour)
75g Sugar
250g Unsalted Butter chopped into cubes
1 tsp Vanilla Bean Extract
200g SR Flour
150g Cornflour

100g Sugar
60g Unsalted Butter
2 tbsp Passionfruit pulp

Preheat oven 180 C.

Make yellow icing sugar by placing saffron and sugar into TM bowl.
Pulverise for 10-15 seconds on speed 9.

Add butter and vanilla and cream for 1 minute on speed 3-4. Scrape down sides of bowl and repeat.

Add flours and blend for 20 seconds on speed 5 . If necessary set dial to closed lid position and add another 20 seconds on Interval speed.  (after another 20 seconds on interval speed, I noticed the mixture was too buttery, so I added  25g more SR flour then kneaded for 40 secs, scraped down sides of bowl, then another knead for 20 secs.  The mixture was then combined and ready.)

Roll into balls (see note below) and place on tray lined with baking paper. (They don’t spread as much as you’d think).  
Put a spoonful of flour in a saucer, and dip the tines of a fork into the flour, tap to remove excess, then flatten a biscuit slightly. Repeat,dipping fork in flour before flattening each biscuit, will stop fork from sticking to mixture.)

Bake for 20 minutes until a light golden colour.  Made 36 or 18 whole biscuits. (will make smaller next time)

pulverise sugar for 10-15 seconds on speed 9.
Add butter and blend until creamy on speed 4.

Stir through passionfruit pulp by hand and place in fridge until ready to 'glue' biscuits together.

When biscuits are cool, join together with a dollop of the filling. Dust with additional icing sugar if desired.

Really need to make these small otherwise they are difficult to eat once joined together.

Very shortcrust, nice biscuit and this recipe is very similar to the one I usually make only with lemon filling.

Was so easy to make in the TM and I will make again to perfect the recipe.  I also wouldn't bother adding the saffron to colour next time either.

I put them into a tin and put in the fridge, they were soooo nice cold.  (Warm day here today so need to stop the filling from going too soft).

members' comments

cookie - Julie, once again they look lovely. I must agree with you, I won't be putting the saffron in next time as I felt that it didn't so much for the colouring. The filling was really lovely.  Like you, I felt they needed a tiny bit extra flour too. We didn't fill ours as I had made them too large. As we ate them we spread a bit of filling over the top. Very tasty and short/crumbly.

JulieO - I've just had one with my morning cappo, and I found them to taste more 'rich' today and the sweetness has intensified, so much so that I don't want to have any more.  I've got to now say that I think I need to convert my usual recipe that I use which isn't as rich as this one and give that one a go, I can't imagine making this one again.

chardie18 -  made these over the weekend and they were beautiful BUT the filling was just a little too sugary for me I could really taste the granules. Any suggestions?

Soups / Re: Family Chowder - With photos
« on: October 29, 2009, 01:35:00 am »
Pauline,  thanks for your comment, glad you enjoyed it. ;D

« on: October 28, 2009, 09:49:20 am »
Is that a one cup scoop ?? looks mighty big !! and noice

 :D  No, Thermomixer, just the normal scoop size.  It's sitting on a little individual butter dish.  ;D

Thanks Amanda.  :)

Cookie, I hope it lasts more than a couple of days too.  ;D

« on: October 28, 2009, 04:55:53 am »
Made the custard last night then put in the fridge to chill overnight.  Used my ice cream maker this morning to churn into ice cream and put in the freezer to firm up. 

We all just had a scoop to try it and it was loved by all.  I think one scoop is plenty as it is a bit rich, but it does mean that it will last longer which is a good thing.

The only change I made was to reduce the sugar to 250g and it was sweet enough.

Great recipe, thanks for posting.  ;D

Main Dishes / Re: Beef Enchiladas - With photo
« on: October 28, 2009, 04:51:50 am »
Good to hear you all liked it.  I think it's great that your DH is interested enough to use it!  :D

Chit Chat / Re: What are you cooking today?
« on: October 27, 2009, 10:06:38 pm »
I made the 'custard' for the salted caramel maple icecream last night before bed and chilled overnight in the fridge.  I've just put it in the icecream maker to churn.  Can't wait to try it.  ;D

Containergirl, I've bought myself a silicon spatula that is all silicon and it's great, it bends all round the base of the TMX.It cost me about $2.95.

Me too Cookie.  I only use the TM spatula for taking the strainer basket out of the bowl and also when doing sorbets. :)

Bron, I sure will, watch your PM's.  :)


Chit Chat / Re: What are you cooking today?
« on: October 26, 2009, 07:57:46 am »
I made crumbed prawns with mango salsa & salad (with some balls of watermelon) for tea (not by TM), and banana pancakes (batter made in TM).  ;D
Can I say, I'm stuffed!  :D

Tips and Tricks / Re: How do you clean under the blade?
« on: October 26, 2009, 12:21:52 am »
Ermm.. I find the quickest way to completely clean is to take apart and hold the blade upside down in the palm of my hand and then use a baby's bottle brush to push in and around the underside of the blades, dunking in and out of the water.  It quickly brushes away any bits that are caught there. Followed up by a quick rinse and dry and then reassemble.  Really only takes a minute and I know it's all really clean. 

If there's been any cooked on food at the bottom of the bowl, I soak the bowl in water for a min then I use one of those miniature soap pads that comes in a box of 10 or so. I use the home brand ones, the smaller size is great for this job.  They work every time and leaves it all nice and shiny without scratching.  :)

Soups / Re: Zucchini soup
« on: October 24, 2009, 03:29:31 pm »
Made this for tea tonight which we thoroughly enjoyed.  So simple and quick to make which made for a nice and relaxing day.  Good one Judy.  ;D

Chit Chat / Re: What are you cooking today?
« on: October 24, 2009, 12:22:32 am »
you ladies are soooo cruel.

It's our job  :D

Am making Judy's Zucchiini soup tonight and either bread or rolls to dip in.  ;D

Chit Chat / Re: What are you cooking today?
« on: October 23, 2009, 12:13:29 pm »
Hey Jan, what was the chocolate icecream and meatballs in tomato sauce like? did it melt?  :D :D

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