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Messages - mrsmac
1
« on: January 31, 2014, 07:14:52 am »
Made this, this afternoon was nice and easy and other than me possibly putting in a little too much salt it tasted beautiful. It thickens really well after cooling into a thick sauce, however when you placed a spoonful over cooked meat or veggies a day or two later it becomes the lovely smooth sauce that was made the first night. It is a very tasty and simple sauce will definitely be keeping this one for future recipes, even DH devoured his dinner with it over his chicken prior going to work tonight and said it was lovely and he's not a huge fan of mustard sauces. Thanks for converting this recipe. 
2
« on: October 26, 2012, 08:42:44 am »
This recipe I have converted from my cookbook "Destitute Gourmet - Stunning food from small change" and we absolutely love it, DH, DS6 & DD3 always devour it like their lives depend upon it. The response is always the same after every meal I use it, you should make these more often..... so I thought I would share it with all my Thermomix friends as its a recipe too good to keep secret. 400g flour (2 1/2 cups) 1 tsp baking powder 1 tsp salt 3 tbsp oil ( I always use EVOO) about 3/4 cup warm water (I usually find I need the full 3/4 and in the warmer months I find I need a little more) I put the dry ingredients in first, and combine sp2-3/5secs. Add the oil and turn Thermie onto knead and gradually add the water through MC until it forms a soft dough. I then set it  /5 minutes. Place into a bowl and allow to rest, I leave it for about 1/2hour and this makes it easier to roll out. Flour a board and divide dough into 10-12 pieces (I have only done 10)and roll each to about 20cm across. Cook them quickly in a very hot(hot) lightly oiled frypan for 30-60 secs until they bubble and start to brown. Repeat the process on the other side. When they're cooked, wrap them in a damp teatowel to keep them soft. I have a dinner plate with a damp teatowel half sitting on it, and put the tortillas on the plate and cover with the remaining part of the damp teatowel. If they cool before eating wrap them in foil and heat them in the oven. Notes: I have used both Macro Organic Plain flour and White Wings Bakers Flour no difference in the end result, same finish and still taste great. When I make these tortillas or wraps as we call them, they have never gone cold or cool as, as soon as they're done I throw the meat in the frypan and cook it straight away or have it ready in the grill/bbq, so I cannot vouch for the reheating. I find once you get into the groove, you can have the following tortilla rolled out and ready to go before the one before finishes cooking. I have never doubled or halved the recipe and tested the results. And finally what I think the best part is, they're freezable!!!! So if you want extras for lunch cook then freeze, maybe put plastic between each one so you can grab them one by one, sadly I have never any leftover after dinner to freeze 
3
« on: October 26, 2012, 08:11:33 am »
I've made this icing evertime I need icing for the cakes I make, I use the Macro Organic Raw Sugar and I must admit I haven't found it grainy once. Even DH loves it, even with the different taste from refined white sugar. I agree it does make a fair whack, and most times I end up putting the leftover in a container in the fridge to be used another time, I also use Homebrand stick/block butter not margarine or a butter blend. I sometimes even reduce the sugar amount as it does get rather sweet, I think most of the time I use around the 180g mark.
4
« on: October 26, 2012, 07:58:07 am »
I am so glad I bought this book, have tried a few recipes out of it, and they have been very successful. As for the coffee frappe', as I'm not a coffee lover at all, I thought I'd try it on my DH and my loving parents. The result wasn't quite what I expected, as we only occasionally use coffee in our house, we buy the more decadent Moccano Indulgence variety, and as I followed the recipe to the tea, the main response was that it was way too strong!!! I haven't made it since so will look at reducing it from 20g to 10g and seeing how it goes. I have modified the recipe and swapped out the coffee with Milo and that has been a treat for DS6 and his two mates  all of them giving it the thumbs up, plus I also halved the recipe for them since it makes so much
5
« on: March 27, 2012, 03:25:29 am »
I just made some lovely plum jam on the weekend as part of the easter basket present that my ds6 wanted to give both his current and last year's teachers. They got jam, hot cross buns, hot chocolate powder (with cinnamon powder and mini marshmallows to compliment that), chocolates some with a cream like filling, and gingerbread easter egg biscuits, the whole lot home made. I know his teacher from last year will love the treats, as she was lucky enough last year to get the chocolates and hot chocolate for easter and christmas.
6
« on: March 27, 2012, 03:20:31 am »
These fondant recipes, listed (I haven't checked them out yet) would they be suitable to be used for easter egg fillings or too sweet, I have got some flavours and colours in my cupboard to modify them. 
7
« on: February 26, 2012, 06:57:12 am »
Thanks JD, will give that a go in the morning before I send DS6 off to school so its resting while I'm out Cannot wait we all love the smell, taste and texture of this loaf, so glad I tried this recipe first before any others, so worth it.
8
« on: February 26, 2012, 06:29:53 am »
I made this for the first time yesterday, have written the recipe down a while ago, but always put it off, however yesterday I decided that was it and so it got made. Everyone loved though DD2 still needs to adjust to it, as she's only ever had Helga's Grian varieties, so white bread was new to her. I even threw a small handful of oatbran in to increase fibre content, next time looking at adding both pepitas and sunflower seeds with the oat bran. Any suggestions if I should reduce flour content to accomodate the seeds? Thanks in advance, btw only about a 1/4 left of the loaf made so new loaf due tomorrow...
9
« on: February 02, 2012, 04:12:48 am »
Made this last week, was an absolute hit we had it with rice noodles(well DH did), and for the rest of us I used some left over 2 min noodles in the cupboard. Yes there was a fair amount of sauce, but that just made our children scrap the plates to finish it off.
10
« on: January 19, 2012, 10:42:18 pm »
Well I made these last night but modified it since we cannot use nuts here, so this is what I did. In replace of walnuts we had sunflower kernals, tamari was replaced by worcestershire and the breadcrumbs were replaced with rice crumbs. DH said it could of still had meat, but he was saying that as he ate his 4/5 sausage roll  and DS who doesn't like trying new food things took ages to finally take a bite and ended up eating two and he didn't think they were too bad either, as for DD she ate the first one no worries, then balked at the second one, but I'm going to put that down to she hadn't eaten much yesterday, so said DH. I will be making them again as I thought they were really good and like everyone else has said not much oily residue if any. I've even told the family expect them at least once a month
11
« on: January 18, 2012, 11:01:09 am »
Ok now here is my results with the rice sticks, I actually used 1.5l boiling water, small/med handful of broken rice sticks but put them in the steamer as I couldn't get the vision of rice sticks wrapped around the blades out of my head.  . Tried for 3 min/100/speed 3, but DH thought they were still a little undercooked, so when I did DS and DD sticks I did 5min/100/speed 3, and around 1 1/2min in had to reduce temp to 90 so it wouldn't boil through the MC. They seemed properly cooked and I just rinsed them afterwards to remove any gluggy residue. Hopefully, if anyone else was wondering that are my results, just remember it isn't for a large serving of dry rice sticks so the time may need to be increased. Happy cooking 
12
« on: January 18, 2012, 10:39:22 am »
I have a question, if I utilized frozen berries rather than fresh berries, what type of adjustment if any would I have to do with the extra liquid. Made my first batch today 170g strawberries (kids raided them a bit), 2 peaches and a black diamond plum to make up the 500g fruit. Both children taste tested the residual after bottling, both loved it and my DS couldn't believe I had made jam.
13
« on: January 17, 2012, 05:39:21 am »
Thanks for that JD, will do that next time we cook it and yes I will most likely reduce not only the water qty but probably the sugar and vinegar too as that may be too overpowering taste wise.
14
« on: January 17, 2012, 05:35:02 am »
I love this recipe made them while the kids were asleep and would've got 34 if they didn't wake up at the end of me putting them on the trays, I did half and half with apricot jam and choc chips kids loved the uncooked mix, and already dd2 has given the thumbs up for the choc chip ones.
15
« on: January 17, 2012, 04:15:46 am »
I have a dreampot and it has a beautiful recipe for corn meat, converting seems straight forward, however the original recipe allows the flavour in the water to permeate the meat thus changing the flavour of it. My question is how can I get the same or similar result in thermie? The recipe is as follows:
1.5kg corn meat
1c brown sugar (I've always used raw sugar)
1c brown vinegar
1tbsp French mustard(again I use wholegrain mustard)
Hot water (going by other recipes approx. 1.5l)
When I followed the basic corn meat recipe here, the flavour was just permeating the veggies but didn't go through the meat, any suggestions, for those that don't overly enjoy c/meat this modifies it's flavour that even my dh's cousin (who dislikes c/meat) to get the recipe off me as she loved it.
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