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31
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     

     

32
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.

33
Chit Chat / Secret Santa for 2017.
« on: October 21, 2017, 08:28:04 am »
Well it is getting closer by the day and it's time to think about Secret Santa again. I do hope you will all participate if you can. The rules are the same as previous years. If anyone needs to read them again I'm sure I can hunt them up and post here.
As for last year you must be willing to check the forum weekly to see if there are any updateuuujij)s. Gifts MUST BE posted no later than 12th December, the post can be very slow. If you don't wish to post overseas please let me know asap.
I will do the draw towards the middle/ end of November so start looking for your SS gift now.
Please indicate in a post if you would like to join in the fun this year and one of the Moderators will add your name to the list here.

Last day for adding your name is 15th November.

Judy or Denise please add in anything you wish to add. I will be first on the list.
Cookie
Judy
Denise
Marina
Robyn
Margaret
Gayle
Chookie
Michele

34
Cakes / Walnut and Maple Syrup Cake
« on: August 29, 2017, 04:24:24 am »
Walnut and Maple Syrup Cake
Ingredients
100g soft butter
220g caster sugar
1 teaspoon vanilla bean paste
2 eggs
240g sour cream (I used natural yoghurt)
300g plain flour
1 teaspoon baking powder
1 teaspoon carb soda
½ teaspoon salt
60ml maple syrup
Topping
65g oats
2 teaspoons cinnamon
50g chilled butter
150g walnuts
Preparation
Preheat oven to 170* and prepare a 20cm x 30cm tray tin.
To Prepare Topping
Place all the ingredients into the bowl. Speed 7 until walnuts are crushed and butter is distributed through the mixture. Set aside.
Cake Mix
No need to wash the bowl, add butter, sugar and vanilla. Speed 3, 1 minute or until creamed.
Add eggs, 20seconds, speed 3.
Add sour cream, 10 seconds, speed 3.
I folded in the  dry ingredients by hand using a spatula.
Spread half the cake mixture in the tray. Sprinkle with half the topping and then the maple syrup.
Carefully spread the rest of the cake mix over and sprinkle with the remaining topping.
Bake for about 45 minutes. Cool in pan.

This recipe is from the latest Women's Weekly and converted to thermomix.

35
This recipe is very easy to make and is absolutely delicious. I only had veggie stock concentrate so used that. I also cooked the carrot etc for about 5 minutes more than was stated.

36
Main Dishes / Ham and Potato Rosti......can be made vegetarian
« on: June 30, 2017, 07:26:32 am »
Ham and Potato Rosti
Serves 3
Ingredients
450g potatoes, blitzed in the thermomix and excess moisture squeezed out
1½ carrots
1½ zucchini, blitzed in the thermomix and excess moisture squeezed out
1 tablespoon thyme leaves
120g shaved ham
3 tablespoons cheddar cheese
3 eggs
3 tablespoon SR flour
ground black pepper
3 tablespoon EVOO
Preparation
Blitz the potato and zucchini and squeeze out (see above)
Put carrot, thyme, ham and cheese, into the bowl and blitz to the size if grated.
Add zucchini, eggs, flour and potato and mix together.
Cook about 1/4 cup at a time in pan with a little oil,2-3 minutes and then turn over.
This will need to be done in batches.

This recipe is from a Diabetic magazine but is lovely. We ate them before I remembered the photo! I served them with a salad.

37
Cakes / Parmesan Crackers
« on: June 29, 2017, 08:20:51 am »
Parmesan Crackers
Ingredients
50g parmesan
150g plain flour
1 teaspoon sea salt flakes
1 teaspoon fresh rosemary leaves.
50g butter
60 ml cream
Preparation
Preheat oven to 200* and prepare an oven tray.
Place the parmesan. in pieces, into the bowl and blitz until very fine. I did speed 7 about 1 minute.
Add all the other ingredients and mix on speed 4 until the mixture begins to clump together.
Remove from bowl and place onto a piece of baking paper and squash together.
Knead aa couple of times.
Place another piece of baking paper over it and roll out until about 3mm thick.
Prick all over with a fork and cut into 4cm squares. A pizza wheel is good for this.
Carefully pick up each one and place onto a tray and bake for 15 minutes.
Cool on the tray.

I saw this recipe n a magazine last year. I can't remember which one!

38
Cakes / Choc Chip Biscuits with Treacle
« on: June 29, 2017, 08:07:15 am »
Choc Chip Biscuits with Treacle
Tweaks I halved the sugar in these and we still found them sweet enough
Ingredients
115g butter
100g caster sugar ( this amount is ½ the original amount)
20g treacle
1 egg
2 teaspoons vanilla
200g plain flour
½ teaspoon carb soda
150g choc chips-I used dark


Preparation
Heat the oven to 160* and prepare 2 trays.
I creamed the butter, sugar and treacle for about 1 minute on speed 3.
Add the egg and vanilla and mix 30 seconds, speed 3.
Add the flour and carb soda and knead until it comes together.
Stir in the choc chips.
Take teaspoonfuls and place on the lined tray.
Bake for approx. 15 minutes until brown.

http://www.goodfood.com.au/recipes/dan-lepards-thin-crisp-chocchip-biscuits-20170619-gwtywe
This is the link to the original recipe.

39
Recipe Requests / HELP PLEASE! I'm desperate!
« on: May 12, 2017, 04:21:01 am »
As you may be aware we are away at the moment. DH has promised to make a rice pudding for someone who gave us some fish. The recipe I use is in the caravan book I made which I seem to have lost.
It had milk, which you heated for some time, then added rice and sugar and cooked it. It had no eggs, butter etc
Please, does anyone know what the recipe is? It may be from the EDC but I forgot to bring it. I've checked all the recipes on here.
Thanks in anticipation. I will be forever in your debt.

41
Bread / Sweet Bread with Cherries, Nuts and Chocolate
« on: April 16, 2017, 06:56:41 am »
Sweet Bread with Cherries, Nuts and Chocolate
Makes 1 Loaf
Ingredients
500g Bakers’ Flour
Salt, if not using a bread mix
10g caster sugar
2 teaspoons dry yeast
100g choc bits
100g nuts – I used almonds, chopped, but any nut is ok
125g dried cherries – I used the Bing Cherries you can buy in Coles where you serve yourself dried fruit and nuts.
425ml COLD water
Preparation
Place the flour, salt (if using) and sugar into a bowl, mix well.
Sprinkle the yeast over and mix well again.
Add the chocolate, nuts and cherries, stirring well.
Pour the water in and combine everything well. The mix will be heavy, and very sticky.
I did this in a bowl, but there is no reason you couldn’t do it in the thermomix. Just take care not to mix too much and squish the cherries, nuts and choc bits. I think a short time of kneading would be fine, but the mixture doesn’t need kneading, just mixing.
Cover the bowl with Glad wrap or a well-fitting lid and allow to rise for 8-12 hours. NO MORE THAN 12 HOURS THOUGH. As it is fairly cool at the moment I left it on the kitchen bench. If you felt the need to refrigerate it, don’t forget to let it return to room temperature for about an hour.
The next day fold the dough onto itself a couple of times and place into a bread tin (greased if you usually grease it) and allow it to rise for 1½-2 hours.
Bake at 220*C for about 35 minutes.

This has been based  loosely on a recipe from a Great British Bake Off recipe.

42
Cakes / Garibaldi Biscuits. Squashed Ant/Fly Biscuits
« on: April 11, 2017, 09:10:01 am »
Garibaldi Biscuits
Makes about 30
Ingredients
A rich, sweet shortcrust pastry, using about 250g flour.
200g raisins and currants
zest of a lemon
2 tablespoons orange juice ( I didn't have any so I used sherry)
pinch of nutmeg
Preparation
Make pastry and refrigerate.
Put the raisins and currants into a bowl, add juice, zest and nutmeg. Stir through and leave for about 2 hours.
Roll pastry out into a rectangle. Spread the fruit mixture over one half of the dough. Fold the other half of the dough over the top to completely encase the fruit.
Press down to press the fruit into the dough.
Cut the dough into even rectangles about 7cm x 4cm. I just put mine into a slice tin as I was having so much trouble rolling the pastry.
Chill the biscuits for 20 minutes, while the oven heats to 180*.
Bake about 12 minutes.

This recipe is based very loosely on one I saw in a Great British Bake off book.

You may like to increase the dried fruit in these.

43
Cakes / Chai Shortbread
« on: March 28, 2017, 02:38:15 am »
Chai Shortbread
Makes about 12
Ingredients
150g butter
160g caster sugar
½ teaspoon vanilla
300g plain flour
pinch of salt
1 tablespoon chai tea, finely ground
Choc melts
Preparation
Heat oven to 180* and prepare a tray.
Grind chai in the thermomix. It helps to put the basket on to keep the tea low in the bowl, or use a mortar and pestle if you have one, or even a hammer and plastic bag. Remove.
Place butter, sugar and vanilla in bowl.
Cream for about 1 minute, speed 3/4.
Add the flour, salt and chai. Knead until it sort of comes together. It may be a bit crumbly.
Remove from bowl and press together, forming a 20cm long log. Wrap in glad wrap and place in fridge for about an hour.
Remove and cut into 1.5cm discs and place on tray.
Bake for about 12 minutes.
I put choc melts on some and choc chips on others as soon as I took them out of the oven.
You could spread melted chocolate on them.

This is based on a recipe from T2. Since I have made these I have noticed Skinnymixer has a recipe on her site for a chai mix. I haven't tried it yet but it would be perfect for these biscuits.http://skinnymixers.com.au/skinnymixers-vanilla-chai-powder/

44
Cakes / Macadamia Biscuits....almost healthy!
« on: March 25, 2017, 07:53:22 am »
Macadamia Biscuits
Makes about 24
Ingredients
1½ cups raw macadamias
1/3 cup golden caster sugar
1 egg
½ cup dark chocolate chips
Preparation
Line 2 trays with baking paper and turn oven to 180*
Place the macadamias into the bowl and process on speed 7/8 until they are smooth.
Add the sugar and egg and knead until it comes together. Mine was a bit liquid!!
Take small spoonfuls or pinch a piece off and place on tray.
Put a half macadamia on some and 5 choc chips on the others.
Bake until golden, about 10 minutes.
I saw this recipe on Instagram for AusMacadamias and converted it. I didn't read the recipe correctly and the biscuits should be smaller than in my photo.  These are delicious as they have mainly macadamias in.

45
I decided I would like some crumpets so decided to try these. Fortunately I had some buttermilk in the fridge. They were easy to make and I let them rise in the thermomix bowl. Next time I will put the mix into a jug to make it easier to pour. The recipe said to fill the crumpet mould 3/4 full, but next time I will only do it half full, otherwise they are quite thick.
They are very nice and lovely toasted with jam or honey. I'll definitely make them again.

Linked JD

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