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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.

Cakes / Walnut and Maple Syrup Cake
« on: August 29, 2017, 04:24:24 am »
Walnut and Maple Syrup Cake
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
65g oats
2 teaspoons cinnamon
50g chilled butter
150g walnuts
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.

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.

Main Dishes / Ham and Potato Rosti......can be made vegetarian
« on: June 30, 2017, 07:26:32 am »
Ham and Potato Rosti
Serves 3
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
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.

Cakes / Parmesan Crackers
« on: June 29, 2017, 08:20:51 am »
Parmesan Crackers
50g parmesan
150g plain flour
1 teaspoon sea salt flakes
1 teaspoon fresh rosemary leaves.
50g butter
60 ml cream
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!

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
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

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.
This is the link to the original recipe.

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.

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
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
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.

Cakes / Garibaldi Biscuits. Squashed Ant/Fly Biscuits
« on: April 11, 2017, 09:10:01 am »
Garibaldi Biscuits
Makes about 30
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
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.

Cakes / Chai Shortbread
« on: March 28, 2017, 02:38:15 am »
Chai Shortbread
Makes about 12
150g butter
160g caster sugar
½ teaspoon vanilla
300g plain flour
pinch of salt
1 tablespoon chai tea, finely ground
Choc melts
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.

Cakes / Macadamia Biscuits....almost healthy!
« on: March 25, 2017, 07:53:22 am »
Macadamia Biscuits
Makes about 24
1½ cups raw macadamias
1/3 cup golden caster sugar
1 egg
½ cup dark chocolate chips
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.

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

Cookbook Contents / Entertaining with Dani Valent Contents
« on: March 24, 2017, 03:59:55 am »
This book is available through Thermomix Australia and consultants
Contents List for Entertaining with Dani Valent
16  Bloody Maria
18  Kale, Chia, pear and orange smoothie
20  Wholemeal crumpets
22  Green fig and lime marmalade
24  Rhubarb and blackberry breakfast tart
26  Spiced carrot porridge
28 Tiraccino
30  Bacon and cinnamon scrolls with salted maple glaze
33  Smoked salmon muffins with steamed eggs and herbed relish
40  Sunny gazpacho
42  Peas and jamon
44  Tuna empanadas
47  Herb-salted chicken and chickpea casserole
50  Chorizo and prawn a la sidra
52  Steamed orange puddings with almond milk ice cream
58  Prawn wontons
61  Char siu bao pork buns
64  Sichuan pepper and chilli salt squid
66  Master destocks chicken
68 Steamed snapper, black beans and rice
70  Chinese greens with XO sauce
72  Fortune Cookies
78  Cherry margarita
80  Pear mulled wine
82  Rhubarb and vanilla rhumba
84  Romesco dip
86  Rice crackers
88  Spiced nut clusters
90  Mushroom cappuccino
92  Sweet potato blini with cumin and sesame crème fraiche
94  Lamb kibbeh
96  Black and white chocolate tartufo 
Ladies Lunch
102  Mimosa float
104  Pea and lettuce soup with scallops
106  Champagne poached chicken terrine
108  Ruby kingfish with citrus yoghurt dressing
110  Steamed asparagus with caper crumbs
112  Spinach salad with crunchy quinoa and green goddess dressing
114  Apple, pear and bayleaf cake
Plan Ahead
120  Shichimi togarashi oysters
122  Pumpkin and Blue cheese arancini with smoky yoghurt dressing
125  Almond thins
126  Sweet potato and grain salad 
128  Inside-out chicken parmigiana
131  Peanut butter parfait, chocolate bark and raspberries
134  Mandarin crème brulee
140  Pappadums with mint and coriander chutney
142  Apple and cucumber relish
144 Goan fish and tamarind curry with coconut rice
146  Tandoori chicken
148  Palak paneer
150  Kashmiri garlic naan
152  Pilaf with fragrant tarka
154  Shrikhand (flavoured hung yoghurt)
A Bit Cheffy
160  Pineapple rum cocktail
162  Cheese puffs with honeyed goat’s cheese
164  Potted baby vegetables
167  Confit salmon, parmesan gnocchi with cauliflower cream
170  Chocolate volcanoes
172  Mango truffles, strawberry spheres and caramelised white chocolate crumble
180  Gin and cucumber cooler
182  Guacamole with mango
184  Smoky chicken thighs
186  Chilorio shredded pork with lime-pickled onions
188  Flour tortillas
190  Red rice
192  Family beans
194  Steamed corn with chipotle mayonnaise and coriander salsa
196  Churros
202  Spiced apple liqueur
204  Prawns, wasabi panna cotta and yuzu sauce
206  Hearts entwined loaf
208  Parmesan-crusted lamb cutlets, creamed spinach and smashed spuds
210  Chocolate love cake with Turkish delight jelly
216  Zesty avocado with crab
218  Asparagus tart with sour cream pastry
220  Prawn salad with horseradish cream
222  Turkey buffe and herby quinoa stuffing
225  Celebration saffron and sage bread with ginger butter
228  Spicy peach and mango chutney
230  Pavlova towers
232  Blackberry vinegar chocolate truffles
238  Baba ghanoush
240  Roasted carrot dip
242  Zhoug
244  Yoghurt soup cups
246  Cevapcici
248  Vadouvan spiced mini rolls
250  Grain salad lettuce cups
Bring the Kids
256  Tomato soup with ham and cheese wands
258  Slow roasted lamb shoulder and fennel with agrodoice
260  Sticky drumettes
262  Cobb salad with buttermilk dressing
264  Mango, coconut and  lychee icy poles
266  Chocolate ripple cheesecake towers


Bread / Sour dough using a rye starter
« on: March 09, 2017, 06:32:17 am »
Sourdough Using a Rye Starter
[/For this you need a rye starter.i]
Here is the link I put up to convert Chookie's starter to rye. You need to do this the afternoon before you need it. You will then have a lovely, bubbly starter to use.
This dough is best left in the fridge overnight (or more if need be). I make it twice (the thermomix wont be able to knead a double batch) and put each into the end of a large bread tin. You can make one mix and use a small tin. You only need one batch of starter to make a double mix.
75g rye starter
250g filtered water
175g wholemeal spelt flour ( I get mine from Woolworths)
175g Bakers' flour ( I use the Laucke bread mix)
50g fine semolina
½teaspoon salt
Place starter and water into bowl.
Add the rest of the ingredients.
Knead for 20 seconds, and then leave for about 10 minutes.
Knead for 1 minute.
Place dough into a container with a lid, or cover well with cling wrap and place in the fridge.
When you want to cook it, take out of the fridge and leave to return to room temperature.
Carefully lift one side of the dough, and fold over the top of the dough to the other side. Do this with each side. Turn oven to about 200C, or whatever you like to cook your bread at.
Leave dough to rest for about 20 minutes.
Place into a suitable bread tin and allow to rise to about double.
Bake for 30-40 minutes.
This sounds complicated, but once you have done it it's easy. The bread is not a light bread, its quite heavy but I think has a lovely flavour.
This is how I have adapted a recipe of Yoke's to suit  me.

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