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Messages - dyljon
1
« on: February 25, 2012, 05:14:38 am »
I'm definitely interested for one of the Adelaide sessions depending on cost, on a bit of a budget atm!
2
« on: February 22, 2012, 02:01:26 am »
Does the EDC recipe say to use warm milk or water? I like the dough from the Pizza Bianca made in the Varoma demo yet if you have that one. It uses warm water rather than milk, makes a softer, stickier dough.
3
« on: February 15, 2012, 05:07:54 am »
I just make straight butter (ie I don't add any oil, water or salt) and so long as I've rinsed out ALL the buttermilk, it lasts on the bench for up to 5 days, and that's in Adelaide so not exactly a cool climate! I just keep it in a glass container on the benchtop and it's the most delisious, smooth and creamy butter ever. I think you only need to add the oil if you want it spreadable from the fridge, but I prefer not to refrigerate mine.
4
« on: February 11, 2012, 10:35:01 pm »
Which is nicer, the fresh pineapple or the tin?
5
« on: February 11, 2012, 10:26:29 pm »
I keep all my recipes on onenote at the moment (have around 400 on there), if I got LCB would it be easy to transport them all in there? I like the idea of the nutitional breakdown as I'm just about to voyage into the world of weight watchers online... maybe I'll try the free trial too.
6
« on: February 11, 2012, 10:15:50 pm »
Hi Mrs Nesbit - just discovered your secret identity, lol. Saw your ricotta photo in the what are you cooking thread and recognised it off fb. Glad you're enjoying your TMX!
7
« on: December 25, 2011, 09:56:31 pm »
Dashingden - ours had been hanging for 8 days, and had a few mould spots around the neck, but we opened it before resteaming to make sure it was ok and the pud itself was fine. It was just the damp flour around the tied section that had gone mouldy. The alcohol in the pudding itself kept that safe. Everyone said it was yummy, and nobody got sick from it, so I think we're good.
8
« on: December 13, 2011, 01:08:34 am »
Sorry, haven't been around for a while, thanks for updating the recipe!
I just used whatever dried fruit I had in pantry, which turned out to be craisins, sultanas, apricots, peaches and glace cherries. So I can't really call it a plum pudding...
I think they turned out ok once I did the flour trick - hope so anyway as they've been given to teachers as giftfs! I guess we won't really know till we eat our own one on the 25th!
9
« on: December 05, 2011, 05:15:16 am »
Here Frozzie -
Traditional Steamed Christmas Pudding
Ingredients:
130g each of dried cherries, currants, blueberries, red plums, apricots, toasted almonds.
130g brandy
1 vanilla bean
1/2 cinnamon stick
1/2 tsp grated nutmeg
1 tsp ground ginger
1 tsp ground allspice
zest 1 lemon
70g butter
130g brown sugar
20g treacle
2 eggs
70g cornflour
70g plain flour
Method:
Place dried fruit into non-reactive bowl and drizzle with brandy. (I used a ziplock bag actually). Cover and set aside at room temp for up to 1 week.
Place almonds, vanilla, spices and zest into TM bowl and mill 10 secs, speed 10.
Add remaining ingredients except fruit and mix 10 secs, speed 6.
Add soaked fruit and stir 6 secs, reverse, speed 6.
Line basket with a double layer of Chux or pudding cloth (eg muslin or calico). Pour mixture into cloth and wrap tightly at the neck twisting the cloth. Secure with a rubber band.
Rinse TM bowl and add approx 700g water. Insert basket and steam for 60 mins at 100 on speed 2. (Check water level every 30 mins to ensure it doesn't boil dry.)
Steam a further 60 mins at 100 on speed 2 then remove pudding.
Can be served warm straight away, or let it cool the hang in a dry dark place till Christmas. To reheat insert back into the basket and add water as above, steam for 30 mins, 100, speed 2.
10
« on: December 04, 2011, 05:42:03 am »
Yeah I was reluctant to use chux as I would hate to think of the dye leaching into the pudding. Also as I'm planning on giving these as gifts I didn't think it would look very nice for them to unwrap their pudding and find it wrapped in chux!
I have my calico soaking now so will make the pud tomorrow and post the results here.
11
« on: December 04, 2011, 02:23:42 am »
Thanks Judy - I didn't do that. I just bought a pudding cloth from Spotlight and it didn't have any of those instructions on there. I will get to it now and crossing my fingers it works this time!
Cheers.
12
« on: December 03, 2011, 11:04:38 pm »
Made my 1st one yesterday, wrapped it in cloth and steamed in basket for 2 hours as per directions. I allowed it to cool for an hour then unwrapped it to make sure it looked ok (it was going to be a gift for son's teacher) but it was stuck to cloth and fell apart when unwrapped.
Should I have cooked it longer? Should I have floured the cloth before wrapping? Aaargh! Now I have to go and buy more ingredients and try again....
Any advice gratefully accepted!!
13
« on: November 23, 2011, 10:25:11 am »
As someone who does have buttermilk on hand, could I replace the 100g of yogurt with 100g of buttermilk? And I think chives in place of the herbs could work too?
14
« on: November 16, 2011, 12:12:29 am »
Lol, was that an intentional misspelling in your thread title??
I've made the beetroot one others have just linked too, but I add in some chilli. It's really good, and very similar texture to the tubs.
15
« on: November 16, 2011, 12:08:23 am »
Thanks. I'm in Adelaide, and I just found on another forum that someone said there is a place in Thebarton that has it so will head there tomorrow. JulieO, I have got stuff from gourmetshopper before too, they are great! I want to make it this weekend though so need can't rely on post!
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