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Messages - sourpuss
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« on: December 27, 2010, 04:21:33 am »
Hallo Isi
I know it has been a while since anyone posted here, but i am about to make your great cake AGAIN - it is so easy and wonderfully tasty that i have made it many times with whatever fruit i have - even with some quince and apple.
Now I am wondering : i have some cherries but not very many, so what about putting some sort of ricotta or quarg mix in as a layer before the fruit and crumble? Do you think this would work, or do you have any ideas what could make it work?
Thank you again for not just this one, but your many lovely recipes.
Heidemarie
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« on: December 27, 2010, 04:01:37 am »
Made these with a bit of variation for my Christmas Dinner entree contribution. I got so much praise , it was almost embarrassing cos they were so easy. I added a bit of seasoning and chili powder to the flour before dipping the prawns. And I didn't have mayo or chutney, so made more of a salsa with my mango adding a bit of red onion, lemon juice and a few coriander leaves. Turned out to be a real hit : Thanks for the recipe. H
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« on: June 14, 2010, 01:48:28 pm »
Lovely cake JulieO. I just used fresh Beurre Bosc pears, peeled and sliced in the cake, and served it with a dollop of pure cream. People thought I was very talented!!!!
I'll try it with your sauce next time - soon, cos pears are so cheap at the moment.
Thanks for the recipe.
Heidemarie
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« on: June 06, 2010, 01:50:14 pm »
Isi,
I have been looking at a few of your recipes and they all seem wonderful.
Yesterday, I made this rose cake - made the filling with ground hazelnuts and a bit of thermomix grated dark chocolate, and it tasted really very good , not at all difficult to make, and it looks very impressive too. My food critics here at home gave it the thumbs-up! Thank you very much for the recipe. H
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« on: May 26, 2010, 11:14:02 am »
Again I have tried one of the older posted recipes, and I have to say with this one : THANK YOU, Alioop, this is SUCH a wonderful banana cake recipe. Cos you said it was very sweet, I cut down a fair bit on the sugar in the cake part, and it was still sweet, but very good. I can't remember when I last saw a cake disappear so rapidly a ta work morning tea!! - good thing, as it meant I only got to have one small slice and wasn't able to make a pig of myself!! Will definitely make again . Heidemarie
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« on: May 18, 2010, 01:18:06 pm »
I know it's a while since you put this up, but I tried it today ( with my own modifications, nothing too drastic) and it is very tasty and a gorgeous colour. I cut my beets into 1/8s and ended up slowly cooking the whole lot on the stovetop after I did all the iniial prep in the TM. Thanks for the exotic recipe. Heidemarie
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« on: May 13, 2010, 12:52:14 pm »
Wow, I made this yesterday, and it just about blew my socks off. Lovely taste, but with all the seeds in and home-grown chillies bit too hot for me. Was fine though, cos I found appreciative people who love it to share my bottles of sauce. S
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« on: May 13, 2010, 12:19:29 pm »
Hi. We have eaten the pudding room temp or slightly warmer, and the texture is really smooth like a good custard, and it doesn't taste like soy milk or tofu. Made some yesterday and there is a bit left in the fridge - texture rather firmer, not sure how to describe it - not as appealing to my palate! I think unchilled is better. The chilli powder is to give it the Mexican touch, and add a bit of zing and supposedly to add some "depth" to the flavour. Unless you are a chilli lover, I reckon leave it out. You could probably experiment with some orange flavoured chocolate, or a roasted nut choc...hmmm, might try it myself and let you know. S
ps thanks for the welcome
9
« on: May 12, 2010, 02:01:02 pm »
Hi, I'm a "newbie" and having more trouble working out how to use the forum rather than the TM, so I hope I have put this recipe in the right place!
I adapted this recipe for my vegan daughter and my new TM.
Ingreds: 1/2 cup raw sugar
1/2 cup water
375g firm silken tofu
200g dark chocolate
1 tsp cinnamon powder
1 tsp pure vanilla essence
1/4 tsp chilli powder
Method: Combine sugar & water in TM at 100deg for 2 mins at speed 1
Let it cool a little, then break chocolate into pieces into TM bowl. When choc has melted a bit, add rest of ingredients and whoosh to a smooth mix (about 20 - 30 seconds on speed 7).
serve in individual ramekins or in one big bowl.
The original recipe said to chill the pudding for at least 1/2 an hour before serving - its never made it to the fridge at my house - gets eaten straight off (even by non-tofu lovers!)
Update from sourpuss:
We have eaten the pudding room temp or slightly warmer, and the texture is really smooth like a good custard, and it doesn't taste like soy milk or tofu. Made some yesterday and there is a bit left in the fridge - texture rather firmer, not sure how to describe it - not as appealing to my palate! I think unchilled is better. The chilli powder is to give it the Mexican touch, and add a bit of zing and supposedly to add some "depth" to the flavour. Unless you are a chilli lover, I reckon leave it out. You could probably experiment with some orange flavoured chocolate, or a roasted nut choc...hmmm, might try it myself and let you know. S
Kiera: You'd need to get a dairy free version of the choc for this recipe to be truly vegan :-D
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