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.

Topics - cookie1

Pages: 1 [2] 3 4 ... 45
Chit Chat / Cookidoo
« on: September 15, 2018, 01:47:42 pm »
I have started a 30 day free trial of Cookidoo.  Iím not sure why but I decided to have a peek at it. Iím going to try several of the recipes from it and see what they are like in the 30 days. I donít have any problems converting recipes as I go but wanted a sticky beak of it.
I think after much reading I have sorted it and the cook key out.  I donít think I would be bothered with the cook key as it simply enables you to synch recipes onto your thermomix and use the screen to instruct you. 
I will keep you informed.

Desserts / Berry Chia Dessert
« on: September 04, 2018, 09:04:19 am »
Berry Chia Dessert
Serves 6
250g yoghurt, preferable Greek
250g milk, any sort you like, almond etc is ok
100g frozen berries
1 teaspoon vanilla
10g honey
70g chia seeds
Place first 5 ingredients into the bowl, 10-15 seconds/speed 7
Add the chia and mix  :-:, speed 4 until combined. 5-8 seconds.
Place into serving glasses or a large bowl. Refrigerate several hours or overnight.
Place 200g of your chosen berries,20g honey and a teaspoon of vanilla into the bowl. Cook for approx. 4 minutes/speed 2. If this hasn't thickened a little add more time without the MC.
Pour over the chia mixture.

Before serving put a little yoghurt onto the top and you can add nuts, seeds or more berries.

This recipe has been based loosely on one I received from Diabetes WA.

Cakes / Chookie's Nutella Brownie Recipe
« on: June 19, 2018, 06:25:56 am »

Nutella Brownies
2 large eggs
1 1/4 cups Nutella
1/2 cup plain flour
Pinch of salt.
Beat eggs in TMX
Add Nutella , salt and flour, mix
Spoon into 8 inch square , lined tin
Bake 25 minutes at 350 or until tooth pick comes out clean.
Cut into 9 squares. ( 12 would be better as they are very rich)
Very easy and very nice.

I've put a copy of this here as I know I will be looking for it another day and won't be able to find it.

Desserts / Puff Pastry using SD starter
« on: May 18, 2018, 08:15:59 am »
Some time ago I mentioned this. I at last got around to trying it and was pleased with the result.
Here is the link to making it.

This is the Pie I made with it.

Cakes / Mandarin Polenta Biscuits
« on: May 03, 2018, 07:06:25 am »
Mandarin Polenta Biscuits
125g butter, softened
2 teaspoons finely grated mandarin rind
110g icing sugar
55g polenta
150g plain flour
Turn oven onto 180*C and prepare 2 trays.
Place butter, icing sugar and rind into the bowl.
Speed 3 for approx 1 minute.
Add polenta and flour and knead until the dough comes together.
Turn onto a floured board and squish together.
Roll out until about 5mm thick and cut dough into 4cm x 6cm rectangles.
Place onto trays and prick 3 times with a fork.
Bake for 12-15 minutes or until golden.
Remove from oven and sprinkle with a little caster sugar if you wish.
Leave for 5 minutes and then cool on racks.

i have adapted this recipe from a WW Food magazine.

Bread / Rye SD Batard. Overnight proving
« on: March 28, 2018, 02:22:07 am »
Rye SD Batard
100g rye flour
400g bread flour
Salt if not using a bread mix
Up to 295g sourdough starter (I have used varying amounts. The loaf in the photo had about 150g of starter)
Water, as required. As my starter amount has been altering I just add the water until I am happy with the feel and texture. The original recipe stated about 160g of water.
Place all of the ingredients into the bowl. If adding salt make sure it doesnít come in direct contact with the starter.
Knead for 4 minutes. As it is kneading I check the texture and add more water if I need it.
Place into an oiled bowl and cover.
Place into the fridge overnight, or longer if you wish. 
Remove from the fridge and leave for at least 2 hours.  Until it has doubled in size.
Carefully put onto a floured surface, trying not to knock any air out of it. 
Pat out gently into a rectangle, about 8 inches by 10 inches.
Start on the long side.
Fold top down into the centre, then bottom up to meet it in the centre. Fold over with the fold on the bottom. (I hope this is clear) it will look like a cylinder.
Lift carefully onto a lined tray.
Shape ends into gentle points, cover with oiled glad wrap.
Let rise until doubled.
Heat oven to 220*C.
Slash down the centre and bake in oven.  I use my oven to give it 3 steam shots as it cooks. But you could put a tray in the bottom. Bake for around 25-30 minutes.

Iím sorry this isnít very clear with the amounts of water and starter. I seem to vary it each time, depending on the amount of starter I have left after doing the Classic Bread.
The recipe is based on one from the WW Book Simply Breads.

Recipe Requests / What bread to use please?
« on: March 26, 2018, 02:00:10 am »
This isnít really a recipe request, more a query for some ideas. A dear friend has asked me to make some bread/s to use with EVOO and Dukkah.  I thought one could be Chookieís Chia and Oatbran loaf in the cold oven.  What other sorts of breads would you use please?  I donít mind finding and testing other recipes.  I donít suppose you would want soft, fluffy types of bread would you? 
Thanks in advance. I donít need to make the actual ones until the middle of April, so I have lots of time to practise. 

Bread / Sourdough Crackers using leftover starter
« on: March 07, 2018, 06:45:48 am »
I found this recipe not long ago. It is really tasty and you can vary the flavour of the crackers by what you put in them., We've had chilli, garlic, Italian herbs and a few mixes of them all.

Starters and Snacks / Lavosh Crackers
« on: January 29, 2018, 05:14:39 am »
Lavosh Crackers
1 cup plain flour
Ĺ cup plain wholemeal flour (I used wholemeal Bakers' flour as that was all I had)
1/4 cup sesame seeds
1/4 cup fresh oregano, chopped ( I used some Nigella seeds as I had recently trimmed my oregano!)
1 teaspoon sea salt flakes
1/3 cup EVOO
Ĺ cup water
Preheat oven to 180* and prepare 2 large trays.
Place EVOO and water in the bowl. Speed 4, 6 seconds.
Add the rest of the ingredients.
Knead until this sort of comes together.
Remove from the bowl and divide into two equal parts. (doesn't have to be exact)
Roll out each half until about 2mm thick. Do this between baking paper as it is so much easier. I ended up squishing it out using a bread scraper.
Place the mix onto the prepared tray and bake for about 25 minutes. Do this with both lots of dough.
The dough will be golden and crisp.
Cool on a rack and break into pieces when cool.
Serve with hummus, any dip or cheese.

Most of the ingredients are taken from a recipe in the Magazine Recipe. The method is mine.

I know I should know the answer to this but I don't. 😗😗😗I have bought a lot of chick peas ( are they legumes too?) and legumes, soaked them and then frozen them ready to use. Can I now use these as I would a tin of them? Or will I need to cook them before using them in a recipe? 

Thanks. ❤️❤️

Main Dishes / Ambra's Chicken
« on: December 21, 2017, 02:43:46 am »
Ambra's Chicken
2 tablespoons mild mustard (I use Dijon)
2 tablespoons honey
juice of 2 oranges
2 tablespoons soy sauce
2 tablespoons EVOO
seasoning to taste
fresh chilli
chicken thighs or pieces about 8 or whatever you need for the meal
Place everything into the bowl, speed 4/5 until mixed and chilli is slightly chopped.
Pour over the chicken and marinade over night or as  long as possible.
Heat oven to 180*C.
Place chicken onto a tray, skin side up and bake for about 15 minutes.
Turn over and bake for about another 10 minutes. If you want the skin crisp, turn again and bake for 5 minutes.
I often do this in the AF and baste it as it cooks.

This marinade was in our local newspaper a few years ago. It's tasty and easy to do.

Cakes / Chunky Nut Cookies (different to those already here)
« on: November 28, 2017, 09:09:32 am »
Chunky Nut Cookies
Makes about 20
125g soft butter
Ĺ cup brown sugar
1 tablespoon golden syrup
1 tablespoon milk
1 teaspoon vanilla
2 cups SR flour
1 teaspoon carb soda
1 cup roughly chopped raw mixed nuts
Preheat oven to 180* and prepare 2 oven trays.
Put butter and sugar into bowl and mix speed 3/4, 1 minute.
Add golden syrup, milk and vanilla. Speed 3, 10 seconds.
Add flour and carb soda and knead ( until the mixture mixes.
I then mix in the nuts with a spatula and also to make sure the flour is mixed in well.
Place good teaspoons of the mixture onto the trays and flatten with a fork.
Bake 12-15 minutes until brown. Leave on trays for 5 minutes to firm up and then place on a rack to cool completely.

This recipe was in a Women's Day some time ago.

Bread / Seeded Sour Dough Wholemeal Loaf
« on: November 26, 2017, 07:06:53 am »
Seeded Sourdough Wholemeal Loaf
200g Wholemeal bread flour- I used a Laucke wholemeal mix  I have used 100g rye here and put the extra in as white bread flour. As  long as the total is 500g
200g white bread flour- I used Laucke  bread mix
100g spelt flour
pinch salt
1 teaspoon yeast
1 tablespoon black treacle
150g SD starter I have changed this to 150g as I feel it makes a better bread.
250ml water
50g mixed seeds, whatever you wish
Place 250ml water, treacle and yeast into bowl. 2 minutes 30 secs, 37*, speed 2.
Add all the flours, salt and SD starter. Knead approx. 4 minutes.
add seeds and knead for 1 minute.
Place into an oiled bowl to rise, cover and leave until almost double. Fold to knock out air bubbles
Place in loaf tin and let rise again.
Bake at 200* for 30-40 minutes.

I saw this recipe and liked the flavour, but found it dry. I mucked around with it and added the SD starter, and altered the weight of the flours and it seems much better now. You may need to make alterations to it to suit you.

Cookbook Contents / Alyce Alexandra- Everyday Thermo Cooking
« on: November 09, 2017, 11:52:39 am »
Thanks to Judy, here is a list of the contents of Alyce's new book.

Sent from my iPad using Tapatalk

Recipe Book Recipe Reviews / Tenina's America-link to contents and reviews
« on: November 09, 2017, 03:22:32 am »
This is the link to the contents of Tenina's America.

Links to reviews will be posted here.

Pages: 1 [2] 3 4 ... 45