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Messages - Soni@

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1
Recipe Requests / Re: Carbonara recipes?
« on: February 04, 2009, 01:20:20 pm »
Exactly  :D
And I prefer the recipe without cream, like the one you posted

2
Recipe Requests / Re: from the English book...
« on: February 04, 2009, 01:19:14 pm »
I'm from Portugal, Caroline  ;)
I have 4 books and some magazines (all Portuguese) but I didn't find this type of recipes yet :-\

Thank you very much, Trudy!!  :)

3
Recipe Requests / Re: from the English book...
« on: February 03, 2009, 12:40:42 pm »
Ok Trudy, thanks anyway!!  ;)

4
Recipe Requests / from the English book...
« on: February 02, 2009, 10:08:24 pm »
Hello!
I found a pdf file with the Index of the English cookbook, I'm not sure if it is the same for different countries  ???
Could you please post these recipes, if it's not too much to ask:
Chinese Soy & Sesame Dressing (p. 41)
Chinese Style Stir Fry Vegetables (p. 92)
Thanks a lot  ;D

5
Recipe Requests / Re: Carbonara recipes?
« on: February 02, 2009, 09:57:49 pm »
Here's another recipe:
http://www.youtube.com/watch?v=aK1HXeXG1QY
;)

6
Questions? Technical Issues? The Survival Guide / Re: choux pastry pg 119 -failure
« on: February 02, 2009, 09:38:49 pm »
Hello everybody!
I've checked the Choux pastry on the Portuguese book and it seems to be the same: 250g water, 160g flour (+ 100g butter etc).
This seems to work, you can check the pictures here (Profiteroles recipe):

http://www.forumbimby.com/forum/index.php?topic=672.0

I hope it helps.


7
Jams and Chutneys / Re: Help from jam makers please!
« on: January 06, 2009, 09:31:39 pm »
Karen, try using the Varoma temp for an extra 10 minutes, using the basket upside down to cover the hole instead of the measuring cup. This can be done after the jam as cooled down or even the next day if needed.

I've made tomato jam and pumpkin jam using approximately those quantities of fruit and sugar and they turned out very good.
I've never used jamsetta - never heard of it before, actually  :P

8
CHRISTMAS / Christmas cookies with fruit candy
« on: December 23, 2008, 08:38:22 pm »
Name of Recipe: Christmas cookies with fruit candy
Number of People:  ???
Ingredients:
Hard fruit candy (about 30 in 2 or 3 different colours)
Your favorite cookie dough
My example: Milk cookies
125g sugar
125 butter
100 ml milk
375 g flour
Pinch of salt
Cinnamon to taste

Preparation:
Use Turbo a few times to pulverize the fruit candies, each colour separately. Reserve.

Prepare your favorite cookie dough or follow this recipe for milk cookies:

Place sugar, salt and butter in the bowl: 3 min, 37º, speed 4.
Add milk, flour and cinnamon: 1 min, speed 4; then 1 min,  :: knead function.

Remove dough from the bowl and place it in a work surface dusted with flour and use a rolling pin to flatten.
Cut cookies with a round cutter or a glass. Use cookie cutters to cut shapes in the centre of the cookies.
Line them over a cookie sheet and put in the oven at 180º for a couple of minutes.

Take them out and fill the cut shapes with the pulverised candy (one colour for each cookie).
Place in the oven at 180º until the candy melts.

After cooling down, the cookies will be easy to take from the cookie sheet.

Photos:

Tips/Hints:
Recipe from Vorwerk's 2007 Christmas card.

9
Starters and Snacks / Chicken muffins - great for leftovers
« on: December 23, 2008, 01:36:11 pm »
Name of Recipe: Chicken muffins
Number of People: about 20 muffins
Ingredients:
For the chicken stuffing:
1 onion
1 garlic clove
1 small carrot
30 g bacon
30g olive oil
1 tomato
30 g white wine
200g chicken breasts cut in small pieces
Salt and pepper

For the dough:
250g milk
50 g oil
20g butter
2 eggs
250g flour
1 tbs baking powder
salt

Preparation:
Place onion, garlic, carrot, bacon in the bowl: 5sec, Speed 5.
Add olive oil: 5 min, 100º, Speed 1.
Add tomato: 5 sec, Speed 5
Add the rest of the ingredients: 12 min, 100º, Speed 1.
When done: a few sec, Speed 5-7.
Take this stuffing out of the bowl and reserve.
Without washing the bowl, place all the dough ingredients and mix: 30 sec, Speed3.
Prepare the muffin cups; pour some dough in each tin, then one generous tbs of the stuffing and cover with more dough.
Take to the oven (180ºC) for about 20 minutes.

Photos:


Tips/Hints:
Great for chicken leftovers. These muffins can be frozen after cooling down.
You can try different stuffing: chorizo, ham and cheese, tuna, ...

Recipe and more photos: http://www.forumbimby.com/forum/index.php?topic=5297.0
This recipe is also on the Portuguese Bimby magazine n. 4


10
CHRISTMAS / Re: Christmas "Puffy Dreams"
« on: December 19, 2008, 09:38:29 pm »
They're crispy outside and fluffy inside... delicious, I guarantee :D

11
Drinks / Caipirinha (brazilian cocktail)
« on: December 19, 2008, 04:44:28 pm »
Name of Recipe: Caipirinha
Number of People: 4
Ingredients:
70 g sugar (white or yellow)
100g cachaza (or vodca or rum)
800 g ice cubes
2 or 3 limes

Preparation:
Pulverize sugar 15 seconds, speed 9.
Add the cachaza and the ice and grind at speed 5 until the sound of the ice changes.
Cut the limes in 4 pieces and put them in the cup. Then hit Turbo 2 or 3 times to chop.
Serve in glasses with straws.

Photos:

Tips/Hints:
The cachaza/rum/vodca can be poured in the glass, to make it more or less strong.
Also great with fruit (strawberry, kiwi, pineapple) instead of lime.
Recipe taken from the Portuguese TM 31 book and Forum Bimby:
http://www.forumbimby.com/forum/index.php?topic=83.15

12
CHRISTMAS / Christmas "Puffy Dreams"
« on: December 19, 2008, 03:16:31 pm »
Name of Recipe:  ::) Christmas "puffy dreams" (Sonhos, in Portuguese - sorry, I have no translation for this)
Number of People: makes about 20
Ingredients:
50 g butter
170 g flour
250g water
4 large eggs
A pinch of salt
1 tbs lard
1 tea spoon baking powder
1 tea spoon sugar
Oil to fry
Sugar and cinnamon for coating

Preparation:
Place in the cup: water, butter, lard, salt and sugar: 7min, 100º,  speed 1.
Add baking powder and flour, all at once, and mix 15 sec, speed 4.
Beat the eggs and add slowly to the bowl keeping it on speed 4.
Let the dough rest while the oil is heating.
Fry small portions of dough (use a spoon) in abundant hot oil. Use a fork or skewers (or fondue sticks for instance) to puncture the balls and turn around until golden.
Take them out of the frying pan and coat the balls in the sugar/cinnamon mix; They are ready to serve.

Photos:

Tips/Hints:
This is a traditional Portuguese desert for Christmas.
Recipe from the Portuguese TM31 book. Also posted here with more photos:
http://www.forumbimby.com/forum/index.php?topic=121.60

13
Introduce Yourself / Re: Hello from Portugal :)
« on: December 15, 2008, 11:12:03 pm »
Thank you! I'll do my best  ;)

14
Drinks / Re: Hot Chocolate
« on: December 15, 2008, 11:01:31 pm »
I use a potato peeler to get thin zests of orange and lemon  :)

15
Jams and Chutneys / Re: UK Lemon Curd
« on: December 15, 2008, 08:01:09 pm »
Quote from: brazen20au on December 13, 2008, 03:34:14 am

i think the hardest bit was zesting the lemons which i am not keen to repeat! has anyone found a good way to chop the peel in the tmx?


Hi. I usually put the sugar and the lemon zest in the bowl and mix both on speed 9 for approx. 15 seconds.
I'll try this recipe too  ;)

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