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16
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.

17
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.
https://www.sourdoughandolives.com/recipe/quick-sourdough-puff-pastry-recipe/

This is the Pie I made with it.

18
Cakes / Mandarin Polenta Biscuits
« on: May 03, 2018, 07:06:25 am »
Mandarin Polenta Biscuits
Ingredients
125g butter, softened
2 teaspoons finely grated mandarin rind
110g icing sugar
55g polenta
150g plain flour
Preparation
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.

19
Bread / Rye SD Batard. Overnight proving
« on: March 28, 2018, 02:22:07 am »
Rye SD Batard
INGREDIENTS
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.
PREPARATION
Place all of the ingredients into the bowl. If adding salt make sure it doesn’t 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.

I’m sorry this isn’t 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.

20
Recipe Requests / What bread to use please?
« on: March 26, 2018, 02:00:10 am »
This isn’t 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 Chookie’s Chia and Oatbran loaf in the cold oven.  What other sorts of breads would you use please?  I don’t mind finding and testing other recipes.  I don’t suppose you would want soft, fluffy types of bread would you? 
Thanks in advance. I don’t need to make the actual ones until the middle of April, so I have lots of time to practise. 

21
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.
https://www.sourdoughandolives.com/recipe/sourdough-crackers/

22
Starters and Snacks / Lavosh Crackers
« on: January 29, 2018, 05:14:39 am »
Lavosh Crackers
Ingredients
1 cup plain flour
½ 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
½ cup water
Preparation
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.

23
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. ❤️❤️

24
Main Dishes / Ambra's Chicken
« on: December 21, 2017, 02:43:46 am »
Ambra's Chicken
Ingredients
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
Preparation
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.

25
Cakes / Chunky Nut Cookies (different to those already here)
« on: November 28, 2017, 09:09:32 am »
Chunky Nut Cookies
Makes about 20
Ingredients
125g soft butter
½ 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
Preparation
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.

26
Bread / Seeded Sour Dough Wholemeal Loaf
« on: November 26, 2017, 07:06:53 am »
Seeded Sourdough Wholemeal Loaf
Ingredients
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
Preparation
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.

27
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

28
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. http://www.forumthermomix.com/index.php?topic=17421.0

Links to reviews will be posted here.

29
Cookbook Contents / Tenina's America
« on: November 09, 2017, 03:16:22 am »
Tenina’s America Index
This book can be purchased in Tenina's Store.https://tenina.com/store
Tenina’s book is divided into the following sections
Start Easy
Page 12     Rosemary, Fennel and Pork Sausage Patties
Page 14     Maple Chipotle Baked Beans
Page 15     Roasted Tomatoes with Balsamic
Page 16     Biscuits and Sausage Gravy
Page 18     Cheesy Grits
Page 20     Fluffy Pancakes
Page 22     Maple Butter Sauce
Page 23     Grilled Pineapple Slaw
Page 24     Herb & Fennel Brown Rice Salad
Page 26     Beef Nacho Salad
Page 29     Sarah’s Layered Salad
Page 30     Faux-Potato Salad
Page 32     Cauli-Tots
Page 35     Scalloped Potatoes
Page 36     Bacon Burger Soup with Tempura-battered Onion Rings
Page 38     Tempura –battered Onion Rings
Page 40     Chunky Chicken Soup with Egg Noodles
Page 42     Fish Tacos
Page 44     Lobster Mornay
Page 46     Gumbo
Page 48     Beef and Bacon Burgers
Page 51     Tuna Melts
Page 52     Prawn Po’Boy
Meat Me In the Middle
Page 57     Chicken Pot Pie
Page 58     Jerk Chicken
Page 60     Chicken and Sausage Jambalaya
Page 62     White Chicken Chilli
Page 63     Fried Tortilla Strips
Page 64     Chunky Pork Chilli
Page 66     Cincinnati Chilli
Page 69     Smoky Pulled Pork
Page 70     Spicy Pork Sausage Ragu with Chocolate
Page 72     Smoky BBQ Pork Ribs
Page 75     Pulled Pork Arepas
Page 77     Pulled Pork Quesadillas
Page 78     Marinated Beef Steak with Chimichurri
Page 81     Beef Pepper Steak Braise
Page 82     Mini Meatloaves
Fully Baked
Page 86     Oyster crackers
Page 89     American-style Biscuits
Page 90     Amish Soft Pretzels
Page 92     Arepas
Page 94     Cheesy Chive Cornbread Muffins
Page 96     Rye Cacao Rolls
Page 98     Perfect Sandwich Bread and Burger Buns
Page 100    Cinnamon Rolls with Cream Cheese Frosting
Page 102    Auntie Debbie’s Banana Bread
Page 104    Classic Sponge Cake
Page 106    Everyday Butter Cake
Page 108    Red Velvet Cake
Page 111    Lemon EVOO Cake with Berries and Mascarpone
Page 112    Blueberry Lemon Poke Cake
Page 114    Strawberry Shortcake
Page 116    Malasadas (Filled Doughnuts)
Page 118    Salted Caramel Brownies
Page 120    Cheesecake Brownies
Page 121    Blondies
Page 122    Oatmeal Cinnamon Raisin Cookies
Page 125    Peanut Butter Cookies
Page 126    Ginger Snaps
Page 128    Lemon Bars
The Pies Have It
Page 133    Pepperoni Pizza
Page 134    Pizza Breadsticks
Page 136    Stromboli
Page 139    Vanilla Bean Pastry
Page 140    Flaky Butter Pie Crust
Page 140    Graham Cracker Pie Crust
Page 143    Pistachio Puddings
Page 144    Chocolate Pudding with Salt Flakes
Page 146    Boston cream pie
Page 148    Pistachio Pudding Cream Pie
Page 150    Salted Caramel Banana Cream Pie
Page 152    Chocolate Walnut Tart with Bourbon Cream
Page 154    Apple Crumble High Pie
Page 156    Traditional Pumpkin Pie
Page 158    New York Cheesecake
Sweet Talk
Page 162    Peach Vanilla Lemonade
Page 164    Pink Strawberry Lemonade
Page 165    Green Apple Lemonade
Page 166    Raspberry Basil Sorbet
Page 169    Peaches and Cream Icecream
Page 170    Almond Chunky Monkey Icecream
Page 172    Chocolate Pudding Icecream
Page 174    Killer Vanilla Icecream
Page 176    Buttered Pecans
Page 176    Mint Chocolate Chip
Page 178    Chocolate Peanut Butter Fudge
Page 180    Pecan Buttermilk Fudge
Page 181    Pistachio Cream Cheese Fudge
Pimp My Pantry
Page 184    Peanut Butter and Crunchy Peanut Butter
Page 184    Slow Rise Pizza Dough
Page 185    Chimichurri
Page 185    Chipotle Cream
Page 186    Chicken Stock Powder
Page 186    Egg Noodles
Page 187    Marinara Sauce
Page 188    Blue Cheese Dressing
Page 188    Green Goddess Dressing/Dip
Page 188    Yellow Mustard
Page 189    Smoky BBQ Sauce
Page 190    Ketchup
Page 190    Simple Whole Egg Mayonnaise
Page 191    Ranch Dressing
Page 191    Apple Sauce
Page 191    Spinach or Chilli Paprika Flour Tortillas
Page 192    Creole Remoulade
Page 193    Sweet Pickle Relish
Page 193    Picante, Mexican Spice Mix
Page 194    Jerk Spice Mix
Page 194    Roasted Capsicum Puree
Page 195    Whipped Lemon Feta
Page 195    Ermine Frosting
Page 196    Lemon Curd/Butter
Page 196    Strawberry Sauce
Page 196    Pistachio Paste     

     

30
Main Dishes / Tomato and Goat's Cheese Tart
« on: November 03, 2017, 03:02:34 am »
Tomato and Goat's Cheese Tart
Serves 8
Ingredients
500g packaged ready-steamed brown basmati rice (I found this at Woolworths)
50g sesame seeds
120g finely grated parmesan
3 eggs
1 teaspoon sea salt
500g fresh ricotta
150g soft goat's cheese
60ml milk
1 tablespoon wholegrain mustard
1 clove garlic, finely chopped
200-400g baby tomatoes
fresh basil leaves
1 tablespoon EVOO
2 teaspoons balsamic vinegar
Preparation
Grate your parmesan and set aside. Make your ricotta if you are making your own.
Grease a 24cm springform pan or quiche dish.
Put rice, seeds and half the parmesan into bowl and process until the rice is finely chopped. I used speed 8.
Add 1 egg and half the salt. Process until the mixture forms a soft dough. Again I used speed 8.
Using damp hands press the dough over the base and up the sides of the dish, about 5mm up.
Bake the crust for 25 minutes, until dry and golden.
Process ricotta, goat's cheese, milk, mustard and garlic with the remaining parmesan, remaining eggs and salt. ( I did this while the base cooked and left it in the bowl until I needed it)
Pour the the cheese mixture into the warm crust. Level the surface.
Reduce the oven to 180* and cook the tart for approx. 30 minutes. Check that it is set.
Cool for one hour
Just before serving arrange the tomatoes and basil over the tart and drizzle with the EVOO and vinegar.

This is  adapted for the thermomix from the WW food magazine. I made my own ricotta and didn't have quite enough, my goat's cheese wasn't quite enough either but I just went ahead with what I had. The shell is unusual but very nice.

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