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Topics - Cornish Cream

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138
Vegetarian / MOVED: Masquerade coconut and raspberry fudge
« on: January 10, 2013, 07:45:48 pm »

139
CHRISTMAS / Peanut Butter Bonbons- with photos
« on: December 18, 2012, 04:28:19 pm »
Peanut Butter Bonbons. Makes approx 24
125g Raisins
125g icing sugar
125g peanut butter
25g butter

50-75g of Plain chocolate if just dipping the top of each bonbon
125g Plain chocolate if dipping the whole bonbon.

1. Melt the butter in the TM bowl 1min 30 sec/37c/ speed 2
2. Add the raisins chop 5sec/speed 6.
3. Add icing sugar and peanut butter chop5sec/ speed 6
4. Scrape down the TM bowl with a spatula and chop again 5sec/speed 6
5.Shape the mixture into balls and leave on parchment paper to harden overnight.
Next day
6. Melt chocolate.(I melted mine in a small bowl over a pan of simmering water.You could use a microwave)
7. Either dip the top if each bonbon in the melted chocolate or like I did carefully dip the whole Bonbon in melted chocolate.Place each bonbon on parchment to thoroughly dry.(I then melted a little white chocolate and drizzled over the set/dry bonbons.) When dry place in petite four papers.

(I suggest if you are experiencing hot weather you chill the bonbons in the fridge.Especially when you have dipped them in chocolate)

I made 25 pieces weighing approx 16g each.

Recipe supplied by Margaret Heywood  printed in " The Complete Farmhouse Kitchen Cookbook"  


140
Non Thermomix Recipes / Mrs Beetons Spiced Beef
« on: December 08, 2012, 07:38:13 pm »
This recipe was given to me by one of my upholstery friends, Sarah,who says " This is seriously good and so easy.Enjoy"  With Christmas approaching and Australia experiencing very hot weather I thought you guys might like it.Please remember if you are going to serve it for Christmas you need to start the process 7-8 days ahead.

Mrs Beeton's Spiced Beef
25g soft brown sugar
10g Maldon sea salt
2 bay leaves
Half tsp allspice berries - lightly crushed
Half tsp black peppercorns- lightly crushed
Half tsp juniper berries-lightly crushed
2 whole cloves- lightly crushed
500g silverside
Half tbsp sunflower oil

Mix sugar, salt, bay and spices. Rub all over beef, cover with cling film and refrigerate for 5 days turning over once a day. Remove from fridge and bring to room temp. Rinse off spices and dry. Heat oil in frying pan and brown. Place in roasting tin and roast 30 mins at 160C/Gas 3. Leave to cool. Wrap tightly in cling film. Leave to chill for 2-3 days. Serve sliced as thinly as possible.

"This is seriously delicious and so easy. Enjoy! "

141
Chit Chat / CC met DJ today
« on: November 17, 2012, 01:46:26 pm »
I was fortunate enough to meet the lovely DJ and her beautiful DD for coffee today.We sort of met halfway for both of us,as DJ had ordered some supplies from a shop and was in the area picking them up.
As usual when forum people meet, we talked non stop :D :D :D She had baked me a Banana and Orange cake,can't wait to try it  ;D
Hopefully it won't be the last time we can meet up as she is a very warm interesting person.
Thank you DJ for meeting me,it was lovely to meet you :-* :-* :-*

142
Cakes / CC's Chocolate Brownies - with photo
« on: October 28, 2012, 01:03:40 pm »
This is my Chocolate Brownie Recipe.
I don't know where I got this recipe but probably ripped out of a magazine ( like all good recipes) whilst waiting at the doctors/ dentist. ;)

Chocolate Brownies.
65g butter,cubed
50g plain chocolate,broken into pieces ( I used 72% cocoa chocolate today)
175g Castor sugar
65g SR flour
1/4 tsp Salt
2 eggs
1 tsp vanilla
50g walnuts, very coarsely chopped.

Preheat oven to 150c fan forced.
Line a 20cm square cake tin with parchment paper.
1. Melt chocolate and butter in TM bowl @ 37c for 5 minutes /speed 2
(Scrape down the bowl periodically during this time)
2. Add eggs,sugar and vanilla essence mix 10 seconds/ speed 3
3. Add the flour and salt and knead 10 seconds/ ::
4. Scrape down the sides of the bowl,add nuts mix 5 seconds/ ::
Pour into prepared cake tin and cook approx 25 minutes.
Cool in cake tin for 5 minutes and when completely cold cut into 9 pieces.

TM busy?  need a cake or dessert ASAP? Got a microwave?
1. Melt the butter and chocolate in a glass bowl in the microwave ( takes 1 minute in mine) Remove from microwave.
2. Stir in sugar.
3. Sift in flour and salt and mix
4. Add eggs,lightly beaten, vanilla essence, nuts and mix.
5. Pour into a prepared cake tin and cook approx 25 minutes @ 150c ff.
6. Cool in cake tin 5 minutes and when completely cold cut into 9 pieces.

I took these to a friends house on Thursday and three friends who were there asked for the recipe. ;D
Enjoy.

I over cooked them a little,still taste good ;)

members' comments

ES - I made these tonight as I was after something quick to make. I was in a hurry and had a 100g block of Lindt chocolate that I couldn't be bothered weighing, so I adjusted the amount of the other ingredients. I used:
100g choc
100g butter
175g sugar
3 eggs
Vanilla paste
100g SR  flour
Pinch salt
75g walnuts

I melted the butter and choc in the microwave before putting it in the jug with the sugar, eggs and vanilla and mixed 10 sec on speed 3.
I then added the flour, salt and walnuts and used the knead (interval) setting until it was mixed, and then poured the mixture into a lined 20cm square tin and cooked for a little over 30 min.

The brownies are really yummy, but mine are more cakey than fudgy, but that may be due to the size of my eggs which were extra large



143
Condiments and Sauces / Smoky Barbeque Sauce
« on: August 12, 2012, 11:30:27 am »
Smoky Barbeque Sauce From an old Marks and Spencer cookbook called Picnics and Barbeques.
25g Butter
1 onion, quartered.
1 clove of garlic
1 Tbsp wine vinegar
150g water or stock ( I used a teaspoon of veg stock concentrate + water)
1 Tbsp prepared English mustard
2 Tbsp Demerara sugar
I slice of lemon
1 bay leaf
Pinch of cayenne pepper
2 Tbsp Worcester Sauce
6 Tbsp Tomato Sauce ( I used the F&E recipe page 58) or Ketchup ( but this will result in a sweeter sauce)
2 Tbsp Tomato paste
Salt and pepper to taste.
1. Weigh the butter into the TM bowl,add the garlic and onion and chop 3sec/ speed 5.Scrape down the bowl.
2. Cook 5mins/100c/speed 1 
3. Add the vinegar,water or stock,mustard,sugar,lemon slice,bay leaf and cayenne.
4.Cook 15mins/90c/ speed 1 MC Off
5.Add all the remaining ingredients with salt and pepper to taste.
6.Cook 5mins/100c/speed 1-11/2 Place the basket on the TM to stop any spitting.
Remove lemon slice and bay leaf before serving.
If you want a smooth sauce just blitz it to a desired consistency.

144
Chit Chat / Newsflash
« on: May 28, 2012, 06:48:50 am »
Late last night at approx 23.30 BST DH and I became grandparents.Our DD and SIL are the proud parents of a little baby boy weighing in at 6lbs 5ozs/ 2.86kg.I have been bursting with this piece of news for the past nine months but have held off telling you all because I didn't want to jinx the pregnancy.I'm not normally a superstitious person but as he was an IVF miracle,I have kept silent.We think he is going to be called Louis plus some other family names.
Yay I'm a Granny.Happy dance!!  :D :D

145
Non Thermomix Recipes / Herman the German Friendship Cake
« on: April 01, 2012, 04:32:43 pm »
I was recently given Herman the German Friendship Cake starter.I had great fun with Herman and the end result was a beautiful cake plus passing starters onto three friends who also enjoyed Herman's company :D

To Make Your Own Herman the German Friendship Cake Starter
INGREDIENTS
1 pkg active dry yeast(7g)
cup lukewarm water
1 cup plain flour
1 cup sugar
1 cup warm milk
METHOD
1. In a small bowl, dissolve yeast in warm water for about ten minutes. Stir well.
2. Add flour and sugar. Mix thoroughly or the flour will get lumpy when you add the milk.
3. Slowly stir in warm milk. Loosely cover the mixture with a lid or plastic wrap. The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.
For the next ten days, handle starter according to the instructions for Herman the German Friendship Cake.
German Friendship Cake: Introducing Herman
Hello. My name is Herman, I'm a sourdough cake, I'm supposed to be on the worktop for ten days without the lid on.
You cannot put me in the fridge or I will die!
If I stop bubbling I am dead. :o
Day 1 Put Herman in a large bowl capable of holding 2 litres. Stir him and loosely cover with clingfilm.( I just covered mine with a tea towel)
Day 2 Stir well.
Day 3 Stir well.
Day 4 Herman is hungry! Add the following ingredients, stir well and cover again:
110g plain flour, 220g sugar, 250ml milk.
Day 5 Stir well.
Day 6 Stir well.
Day 7 Stir well.
Day 8 Stir well.
Day 9 Herman is hungry again. Add the same ingredients as Day 4. Divide into four equal portions and give three away to friends, along with a copy of these instructions. Keep one of these portions if you want to make a new cake.
Herman No 4 stays with you and is ready to be baked the next day.
Day 10 Herman is very hungry indeed! Stir well and add the following ingredients:
220g sugar, 220g plain flour, 2 eggs, 2 heaped tsp cinnamon, 2 heaped tsp baking powder, teaspoon salt, 175ml oil (sunflower or olive), 2 cooking apples, peeled, cored and cut into chunks, 140g raisins/sultanas (optional), 70g walnuts (optional).
Mix all the ingredients into Herman and put into a large greased roasting dish. Sprinkle with brown sugar and dot with 50g of butter.
Bake at 180C/gas mark 4. Check after 35 minutes he may need 45 minutes.
A friend hates dried fruit so used a combination of 2 pears chopped with 140g of chocolate chips and 70g pecans,it was delicious
Any combination of fruits and nuts will work
Cranberry/ white chocolate/pecans
Apple/Date/walnuts
Let your imagination run wild!!!
This cake freezes well ;)

146
Chit Chat / Congratulations to Judy on becoming a Moderator.
« on: November 01, 2011, 07:20:49 pm »
I have just noticed that you have been appointed a Moderator Judy.You have been so supportive to everyone that you will do a super job in your new role. :)

147
I thought this was OK but I wouldn't bother making it again.Friends who had a piece today said it was lovely but I think there are far better recipes here on the forum.
I used a 28cm cake tin and it cooked for 45 minutes as stated in the recipe,might had been a tad too long. :-\

148
I followed the recipe as printed and chose the option to marinate the chicken skewers overnight in half of the sauce.DH cooked them on the BBQ tonight.The chicken was tender and succulent.Very easy to make and tastes delicious.I'm freezing the remainder of the sauce for another time.Makes approx.1 litre of Satay Sauce.

149
I promised a friend to make a dessert for a function at her house, so I thought I would make this.I did have a trial run just in case it was awful. I thought I would be clever and try it a 28cm cake tin so it would give more portions but it looked very thin and next time would double the filling in the 28cm cake tin, to make it more eye appealing.It tastes delicious and very easy to make. I made it again this afternoon, this time in a 23cm cake tin so it has time to chill before taking it to the function tomorrow. I forgot it was cooking :o :o :o :o :o as I was busy on the computer but my nose brought me back to earth with me fleeing in the kitchen to rescue it.I will report back tomorrow to whether it is eaten or not. :-\ I then made my Chocolate Fudge Cake for backup ;) ;)

150
My DS said "this is the best burger I have ever eaten" my DH enjoyed his burger very much as well.
I followed the recipe exactly and made them this morning, so they had a really long time to chill before cooking.I added loads of black pepper and a teaspoon of salt.Next time I would add more parsley.I was originally going to cook them on the BBQ but the heavens opened this afternoon and I cooked them on my griddle pan on the hob.I cooked them for about 15 minutes.I made 5 burgers approx 120g each.
Served each burger on Chookie's No Fuss Roll.Made 8 big rolls. ;D

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