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Topics - judydawn

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Condiments and Sauces / Chookie's basic curry sauce
« on: February 19, 2016, 11:10:54 pm »

I recently bought bulk packs of quinoa and chia seeds from Costco and I must confess to liking chia better than quinoa unless it's in a soup.  I have never tried salads with them but I will do so.

This porridge makes 2 cups for 6 month old children and it freezes well too. I didn't blitz it as the recipe stated, I couldn't see the point for an adult.  I did add a touch of sugar as it wasn't sweet enough for me and it did need some milk added at the end of cooking as well because it was too thick.  Maybe it did need to be blitzed, I'll try that when I have another serve. 

Having said and done all that, I didn't really enjoy it.

Linked JD

Vegetarian / Roasted Tomato, Garlic, Chilli & Basil Sauce
« on: January 31, 2016, 09:43:22 am »
This recipe was in my latest edition of Weight Watchers magazine but I made it with minor changes including replacing the  Jalapenos with long red chillis.  It makes 2 cups of sauce and serves 4

1 kg tomatoes - I used a mixture of romas & black Russian
1/2 head garlic
3 tbspn balsamic vinegar
1 large red onion, cut into thick wedges
1 long red chilli, cut in half and deseeded
1 cup basil leaves

Preheat oven to 170 degrees fan forced.  Line a large oven tray with baking paper.

Cut the tomatoes in halves (or in the case of very large tomatoes, cut into 3 thick slices) and place onto the lined tray. Sprinkle the balsamic vinegar over them.

Wrap the garlic in alfoil and place that on the tray as well.

Place the onion and chilli pieces in and around the tomato pieces.

Spray with oil and season with S & P.   Bake for 1 hour, checking occasional to make sure the onion and chilli are not browning too much.  If they are, remove them from the tray and finish cooking the tomatoes for the full time. Allow everything to cool slightly. 

Squeeze the garlic from the skin, place in the TMX bowl along with the other ingredients, including the fresh basil leaves. Make sure the leaves are under the surface to ensure even chopping.

Select closed lid, then press the turbo button twice for about 1 second each time.  You don't want a puree, you just need everything to be chopped as per the photo. Check after the first press.

Serve over pasta, as a pizza base or anything that a passata type sauce is used.  It is rich and delicious and a little goes a long way.  I'll be freezing my leftovers in 1/2 cup portions.


Drinks / Dairy Free Banana Smoothie
« on: January 11, 2016, 04:57:58 am »
Makes 1 serve

50g raw cashews (cover in warm water and soak for at least 6 hours, drain before use)
150g ice
1 small banana
1 tbspn pure maple syrup

Blend all ingredients until smooth - 1.5 - 2 minutes/speed 10.

Main Dishes / Marsala Chicken
« on: January 06, 2016, 09:24:48 am »
This makes enough for 2 - 3 serves.

1 tbspn garlic oil
4 chicken thighs - defatted and cut into at least 5cm sized pieces
120g water
60g marsala
1.5 tsp dijon mustard
2 cloves confit garlic, chopped
50g cream
3 tsp cornflour
S & P to taste

Heat oil 2 mins/varoma temp/ soft speed

Place the thigh meat around the blades evenly and cook 5 mins/varoma/reverse/speed 1/MC off. Stir to evenly distribute again after 2 mins.

Add the water, marsala, mustard and confit garlic and cook 20 mins/100 degrees/reverse/speed 1

At the 10 minute mark remove the MC and place the steaming basket over the hole.

Mix the cornflour with the cream and add through the hole in the lid to thicken the sauce whilst the blades are running for 1 minute/speed 1/reverse.

Note - If using raw garlic, add it with the chicken fillets.

Serve with rice, pasta or mashed potato and veggies.

Flavour develops more if made in advance and reheated.

Drinks / Fruity Thickshake
« on: January 05, 2016, 06:44:24 am »
Makes 3 - 4 Hi-ball glasses

200 g frozen pieces of mango
1 large frozen banana, sliced.  (260 g)
300 - 500 mls skim milk
60g condensed milk

Blitz 1 minute/speed 10

300 g milk makes for a very thick smoothie and makes 3 large glasses
500 g milk will be slightly less thick and make 4 serves.

Recipe Book Recipe Reviews / Quick Dinners in the TMX by Alyce Alexandra
« on: December 10, 2015, 04:49:12 am »
This book will be available from Monday 14/12/15, see the contents list here.

Listings will be added to this topic by one of the Moderators by way of a link to your review.

Fresh Lemon and Pea Risotto page 80
Mexican Beef Stew Page 83
Peanut Chicken Noodles Pge 101
Pumpkin Prawn Laksa Pg 85
Spicy Beef Salad Page 32

Festive Seasons / MOVED: Carrot and Yogurt Labne Dip
« on: December 06, 2015, 10:29:22 am »

Thanks to Katie for typing this list out for us.

Alyce Alexandra
Recipes From Our Cooking School Index
Potato bread
Two-way bread
French baquette
Cinnamon scrolls
Lemon cream cheese icing
Champagne Breakfast
Cream cheese pastry tart
Creamed onions
Bap rolls
Chocolate soil
Custard tart
Mini pavlovas
Healthy Desserts & Snacks
White bean dip
Smokey paprika oil
Fibre-rich seed rolls
Coconut & raspberry cake
Orange & fig biscuits
Chocolate cake
Lamington balls
Latte squares
Red onion crackers
Paleo hummus
Paleo basil pesto
Cinnamon banana fig loaf
Lime & pistachio cake
Rack of lamb w.hazelnut crust
Linguine w.flaked salmon
“Roast” beef salad
Horseradish hollandaise
Salmon rillettes
Herbed ricotta
Orange & roasted capsicum butter w.steamed greens
Waldorf Christmas salad
Roasted sage potatoes
Christmas ice cream
Cranberry & watermelon granita
Yum Cha
Chicken corn soup
Spring onion pancakes
Char siew
Steamed pork buns
Hainanese chicken rice
Ginger sauce
Egg tarts
Fruit tea
Nann bread
Coriander chutney
Rice pilaf
Sri lankan curry
Kulfi ice cream

Recipes will be listed here as reviews are made and will be linked back to your review.  An index of contents is here.

This book can be purchased from here

Cinnamon scrollsl
Custard Tart

Recipe Book Recipe Reviews / The Convenient Vegetarian - Tenina
« on: November 06, 2015, 08:30:14 am »
Thanks cookie for typing up this list of contents.

All recipes made from this book will appear there as a link to your review. 

Chit Chat / Forum problems being addressed by MM
« on: November 01, 2015, 12:20:13 pm »
Just testing a photo

Chit Chat / Melbourne Forumfest Itinerary
« on: October 19, 2015, 06:48:57 am »

TUESDAY 21st OCT  Gert arrives at the Swanston Hotel

THURSDAY  22nd arrivals at the Swanston Hotel
CP & DH, Uni, cookie, Denise & Evan, Kezza, Trudy & Wayne, MF, Judy
Chookie & Ral will be at the Clock Tower on Thursday and we are going to meet them for dinner that night.  Those interested in joining us please meet in the Cocoon Bar at 5 pm and we will tram it to Lygon Street to meet them at Papa Gino’s at 6 pm.
FRIDAY 23rd arrivals at the Swanston Hotel or Welcome Hotel
Chookie & Ral, Gert, Gayle, Kerry, Adrian & Alayna, Brenda, Colette 

Free time in the morning for shopping.  Some people are planning to go to the Vic Markets and Books for Cooks which is now near there.

After lunch meet in foyer at 2 pm for cookie’s walking, talking Chocolate Tour – free of charge. We’ll stop anywhere that looks interesting, maybe include Laurents.

Dinner at Red Spice Road, 37 Artemis Lane 6 pm – 7.45.  Meet in foyer at 5.40 pm to walk up there. A decision will be made for the rest of the evening whilst at dinner.  There’s a Dan Murphy’s or BWS nearby if needed.

Yum Cha class at Alyce Alexandra cooking School for Forumfest for those who booked with Chookie.   Some are going in private cars, others are travelling on the tram. Meeting time in foyer will be 9 am for those using public transport. We can catch a tram in Bourke Street and arrive near Alyce’s at 9.40 am then walk to her place.  It is one stop outside the free zone.
The address is 417 City Road, South Melbourne.
Time - 10.00 am to 1.00pm, with 1/2 an hour for shopping within Alyce’s facility, if desired. Her new book is not available yet but you can pre-order whilst there.
Also the South Melbourne Market which is close by is open until 2 pm if anyone wants to have a quick browse.

Those on the AA class are Chookie, Marina, CP & DD, Kimmy, Kezza, Colette, Cookie, Gert, Judy, Bedlam, Wonder, Aussie Brenda, Mamma Fergie, Trudy & Wayne, Djinni, Bogie 1, Kerry (kmw), Wendy (chookie’s DIL) & GD, Anita (ex consultant).

Michele & Jeninwa can’t make it so we do have 2 spare places to sell if anyone is interested or has a friend who would like to come along.
Free time in the afternoon. By the time we get back it will be after 2 pm.  The casino is near Alyce’s for those that are so inclined.
Dinner  6 pm Saturday night at the Swanston Hotel.  Cookie will collect the money beforehand and we will pay for our drinks as we go.  We’ll do the lucky dip with our gift cards at dinner.

Free day for some, free time Sunday morning for those going on the Tramcar Restaurant for lunch.

1 pm – 3 pm  Passengers must be there 15 mins prior to departure time, it will not wait for latecomers. We’ll be catching a tram down to where the restaurant tram departs, it’s the same tram we will use to get to Alyce’s place.

Cookie, Judy, Marina, Gert, CP, Trudy, Kezza, Colette, Gayle, Kerry (kmw) and  MF.

Departs from & returns to Tramstop  No. 125 Normanby Road near cnr Clarendon St, Sth Melbourne diagonally across the road from Crown Casino and adjacent the Exhibition Centre.

SUNDAY DINNER  -  As some are having a large lunch on the tram, a very small or no dinner will be required by those people. 
Hotel Information
Breakfast  6.30 am  – 10.30 am
Dinner from 6 pm
Check-in 2  pm/Check-out  11 am
The Cocoon Bar is not open on Sundays

Recipe Book Recipe Reviews / Festive Flavour Book 2
« on: October 14, 2015, 12:52:56 pm »
Contents list here

Reviews will be linked here as they are posted.

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