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Messages - Rose Beath

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Starters and Snacks / Seafood Stick Pate
« on: August 03, 2008, 11:22:40 am »
Name of Recipe: Seafood Stick Pate
Number of People:
Ingredients:
400g of seafood sticks (a.k.a crab sticks)- DEFROSTED
160g mayonnaise;
1 desert spoon of DIJON mustard;
1 desert spoon of Ketchup
60g of pickled vegetables;
Parsley.
Salt & Pepper


Preparation:

Place the defrosted fish sticks in the bowl, and also add the pickles, mustard, mayonnaise, ketchup, parsley and salt, pepper. Mix for 10 secs speed 5. Push the paté down from the sides of the bowl,with the spatula and mix for another 10 seconds speed 6. 


Tips/Hints:

Place in the fridge for a few hours. Serve with fresh bread or toasties.


2
Desserts / Rhubarb Mousse
« on: July 29, 2008, 11:44:47 pm »
Name of Recipe: Rhubarb Mousse
Number of People: 6
Ingredients:

500 grams rhubarb stalks cleaned and chopped into 1 inch lengths
2 tablespoons caster sugar
2 teaspoons vanilla essence
300 mls whipping cream
additional 3/4 cup caster sugar
few drops rose pink food coloring
1 sachet gelatine

PLEASE NOTE THAT THIS RECIPE WAS TAKEN FROM THE FOLLOWING SITE: http://cravepublishing.com/steamovencooking/page/4/  THE CORRECT RECIPE CAN BE SEEN THERE. IT WAS CREATED BY OUR MEMBER TENINA.

Preparation:

Place rhubarb, 2 tablespoons caster sugar and vanilla in ceramic dish.
Process in steam oven for 25 minutes. OR:
Steam in Thermomix on 90 degrees for 10 minutes.
Cool slightly. Place in Thermomix bowl.
Add gelatine, food coloring and whisk on reverse, Level 3 for 30 seconds or until blended completely.
Either leave in Thermomix bowl and refrigerate over night or transfer to a different container. (Because clearly you cannot do without your Thermomix for 24 hours!!)

The Next Day

Using butterfly attachment, whisk cream with remaining sugar until peaks form. (WARNING: I made sweet butter the first time…no longer than 1 minute on 3 will do!)
Add rhubarb mixture and blend, again in reverse and on 3. This may take over a minute, but just check and when happy, you’re done!
Put mousse into moulds or ramekins.
Chill several hours or overnight.



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