Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - BellaBear

Pages: 1 2 3 [4]
I have made my own pasta for a long time and I also wasn't too happy with the result from the TMX.  The recipe was pretty much what I always use so I'm not sure why but mine also came out like breadcrumbs.  I had to take it out of the TMX and knead it by hand so I felt like I got the TMX dirty for no real value.

I have found that pasta making, like bread making, is all about feeling the dough rather than following the recipe.  It should be smooth and flexible and not stick to your fingers.  If mine isn't moist enough I add olive oil or a little water.  You have to be careful to add only a very small amount at a time and work it in (by small amount I mean just wet your hands).

After you've got it to the right consistency, cover in plastic (I usually stick in a tupperware) and rest in the fridge for about an hour.  Then you can start working through your pasta maker.

It's important to work the dough so it needs to go through each setting on the pasta-maker (well to be honest I use every second setting because I'm lazy).  So cut off a small piece, pass it through at setting 1 - 3 - 5 - 7 - 8 (for example).  The more times you pass it through the better it is.  If you want to get a nice even, tidy look, fold it into a nice rectangle and then pass through the same setting.  So do setting 1 - fold - setting 1 again.  It gives a more professional look and works the dough more (although I usually only do this if I'm giving the pasta to someone else!).

Good luck!  It's worth the effort.

Introduce Yourself / Re: Another Newbie
« on: July 02, 2010, 06:32:21 am »
Thanks Jan.  I've actually been pretty happy with the results I've been getting - we haven't had a loaf we haven't eaten anyway!  ;D   I'm just a bit intimidated to put "my" recipe (not really mine as I've just tweaked the basic recipe) because there are clearly so many experts here!

I've posted my favourite experiment in the bread section.  I hope someone finds it useful.   :P

Bread / Bread Rolls with Psyllium Husk
« on: July 02, 2010, 06:24:31 am »
Here's my favourite of my bread experiments to date.  The kids like the variation as it doesn't look like "brown" bread.  I like it because it's got plenty of fibre but is still reasonably light.

100g Kibbled Oats or Wheat (I usually mix the two)
2 Tbsp Psyllium Husk
400g Bakers Flour
2 1/2 tsp Dried Yeast
340g Water
30g Light Olive Oil
1 tsp Salt

1.  Mill oats/wheat for 30 seconds on speed 9
2.  Add water and salt, then all other ingredients (with yeast on top)
3.  Mix for 5 seconds on speed 5
4.  Knead for 1 min 30 sec on interval speed
5.  Turn onto bread mat and manually knead for about 30 seconds
6.  Wrap in bread mat and allow to rise for 30 mins
7.  Return to TMX for 1 min on interval speed
8.  Shape into rolls (I usually make 6 - 8 rolls with this much dough) and put on a lined baking tray
9.  With very wet hands, rub the tops and sides of each roll to get a nice smooth finish
10.  Put baking tray into cold oven.  Turn oven to 175C (not fan-forced) and bake for 25 - 30 minutes

I have made this dough into a loaf but I allow it to do a second rise first (for about 1 hr) and put into a pre-heated oven.  To cover the loaf for the second rise I put an large upturned tupperware container over the top.  I usually sit it on top of my dishwasher if it has been running as the bench gets quite warm.

ETA  Sorry, should have mentioned that I based this recipe on the basic buckwheat recipe from the EDC.

I do this regularly.  I cook for 10 minutes on the first bake (in a pre-heated oven so have to have already done the 2nd rise) then wrap them in foil to freeze.  Out of the freezer they seem to take about 15 mins (in pre-heated oven) but it depends on size so I keep an eye on them after about the first 10 minutes.

I sometimes fully cook and then just reinvigorate in the oven but I think the part-baked are nicer.

Introduce Yourself / Re: Another Newbie
« on: June 30, 2010, 06:39:03 am »
Happy to do so but after having read most of the bread posts I'm feeling a bit intimidated by all of the expertise!  I really am a novice!

Chit Chat / Re: Freezer Meals
« on: June 28, 2010, 12:54:03 pm »
I know this is a very old thread but I'm hoping for some advice on some good freezer meals - especially for a meat-loving man.  I am trying to stock the freezer of a friend who has recently lost his wife.  He can't really cook so I'm really wanting things that he can pretty much just heat and eat.

He loves a good curry.  I have the Indian cookbook but I'm not sure which if any would freeze successfully.

So far I've made lasagne and bolognese and I was thinking of the beef strog.

Any suggestions would be much appreciated.

Introduce Yourself / Re: Another Newbie
« on: June 28, 2010, 10:28:34 am »
Thanks very much for the warm welcome.

I've been making variations on the basic buckwheat bread recipe.  I'm still experimenting to get it just right (for our tastes) but I think I am getting very close now.  I've finally figured out that I should not use fan-forced when cooking!  I've been making the rolls into fun shapes (as a lunchbox surprise) which the kids love.

Introduce Yourself / Another Newbie
« on: June 28, 2010, 08:04:24 am »

I've been lurking here for a few weeks now but thought it was high time I introduced myself..  I'm from Perth, WA and am a mum of two - a five year old and a two year old.  I've relatively recently become a stay-at-home mum and have used the opportunity to switch to making almost all of our food from scratch.  I'm not much of a cook so it has been a fun challenge! 

I've had my TM for about a month now and I love it.  I use it every day for making bread (gave the bread-maker away after only 3 days!) and most days for either making lunch box snacks or dinner.  I now wish I had two of them.

I'm looking forward to contributing to the forum as well as getting some more great ideas.


Pages: 1 2 3 [4]