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Topics - achookwoman

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Starters and Snacks / Spiced Xmas nuts.
« on: November 28, 2017, 10:45:57 pm »
The basis for this recipe is from Louise Parkerís, Lean for Life recipe Book. It provides 8 snacks. If using as Xmas nuts I would double the recipe.   They keep well for 2 weeks in a Air tight container.
1 egg white.
70 g Almonds
65 g Cashews
50 g Pecans, (substitute with walnuts if unavailable)
50 g Walnuts
1/2 to 1 teaspoon stevia
1/2 teaspoon of each, allspice, nutmeg and cinnamon. 1/2 teaspoon freshly grated orange peel.
A little olive oil.

Heat oven to 325 f, or use Air Fryer 175 for10 minutes cooking on silicon mat.
Beat egg white with stevia and stir into nuts.
Bake in oven for 15 minutes, stirring every 5 minutes.
While still hot sprinkle over spices and spray with a little oil. Fold in well.
Store in Air tight container for up to 2 weeks.

Could use a mixture of other nuts.
Could use other spices.
Can also make a paste of spices and oil and fold this in to roasted nuts.

Main Dishes / Naan Pizza, vegetarian or with added smoked salmon.
« on: November 28, 2017, 10:15:44 pm »
I have adapted this recipe from the Fitbit Blog.
It makes 2 serves but is easily doubled.
I made the Naan bread from my recipe posted on the Forum but you could use bought Naan.
Taste the yoghurt base mix too see if the heat of the spice is to your liking.
80 mls Yoghurt
22 mls of Tandori spice paste, or other Indian spice or even curry powder to taste.
1 medium Sweet potato, peeled and cut into1/2 inch cubes
2 teaspoons of olive oil
2 whole wheat Naan breads
Green vegetable, either broccoli, spinach ( I forgot to put this on)
1/2 medium red capsicum pepper.
1/4 red onion ( I didnít use this )
60 mls cup of crumbled goats cheese. ( feta ok)

Make or buy Naan

In call bowl mix together Yoghurt, tandoori paste,cumin, and lemon juice.  Refrigerate for 30 minutes.
Preheat oven to 375 f ,   Or use AF (175 degrees for 10 minutes)
Toss sweet potato in oil and roast for 20 minutes. (I did this in a dish in AF. (175, 20 minutes)
Chop the greens into 1/2 pieces.
Increase oven temperature to 400 f.
Spread the yoghurt mix over the Naan breads
Layer the toppings over the breads.
If baking in oven line a flat baking tray with baking paper.
Cook in oven 8 to 10 minutes. Until edges are brown.
If using Air Fryer, place in wire frame and bake 175  for 8 to 10 minutes.

I didnít use all yoghurt mix as base so dobbed  the remainder on the top.
Didnít have any tandoori paste so made a mix using sweet chilli sauce and green curry paste. It was very hot.
I had leftover smoked salmon so added this on top.
Given that I had frozen Naan , this was a tasty easy meal for a hot lunch.

Cakes / Chocolate Chip Cookies.
« on: November 16, 2017, 07:59:34 am »
Iíve adapted to TMX the original recipe from MyFitnessPal.
This recipe is for Obbieís DD.  It has no gluten. I have added peanut butter to the original recipe to increase the protein content.  It also has no milk products in the biscuits but it does have chocolate. Which does have dairy fat.   Perhaps chocolate made with coconut oil would be ok. You could leave the chocolate out altogether and add 1 tablespoon of Dutch Cocoa powder.

4 medium ripe bananas
2 cups of uncooked Quick Oats,(certified gluten free)
2 tablespoons peanut butter, smooth or crunchy.
1 cup of chocolate chips, (may have gluten and milk solids), can replace with 1 tablespoon of Dutch Cocoa. ((The banana flavour is nice without the chocolate))


Heat oven. to350 ff
Into TMX, place bananas, rolled oats and peanut butter. And cocoa powder if using.
Mix on speed 4 until well mixed.
Add chocolate chips if using.
On a non stick baking sheet place tablespoons of dough, I use an ice cream scoop.
Bake 15 to 20 minutes, until brown and set.
Cool on wire rack.
Made 16 cookie

Bread / Ciabatta, Paul Hollywood's recipe. Adapted to TMX.
« on: September 01, 2017, 08:53:54 am »
This recipe is from Paul Hollywood's book Bread. It has a lovely light crunchy crust and flavoursome soft crumb. A match made in Heaven.

You need to allow 9 to 10 hours to make these 2 loaves.
6 hours for the first mix,
2 to 3 hours for the next step
30 minutes before baking and 30 minutes baking.
The time for steps 2 and 3 will depend upon how warm your kitchen is. My kitchen was about 20 degrees. Quite cool for bread making.


400 g strong bread flour, I used Laucke which has salt and sugar added.
7 g fast acting dried yeast.
300 g of cool water
2 Tablespoons of olive oil. 7 g salt if not using mix.
Semolina, ( fine) for dusting.

Baking tray
20 cm square plastic container with lid. 12 cm deep.

In a bowl mix 200g of flour
1/2 yeast and 200 MLS of water.
Give it a good beat with a wooden spoon, cover and set aside for 6 hours.

Tip into TMX and add remaining yeast, flour, water and salt, if using. In the order written.
Knead for 4 minutes.

Tip into a well oiled square container and cover with lid. ( important that container is square as this helps shape the loaves.
Allow to rise for 2 to 3 hours until it fills the container. ( my container is 23 cm square so I let it fill the container 3/4. This took 2 hours.

Heat oven to 220 C or 200 ff.

Being careful not to knock out all the Air, turn the container onto a silmat or bench that has been well dusted with an equal mix of flour and Semolina.
Cut into 2 equal parts with a floured knife.

Stretch slightly to fit oven tray by pulling gently on the ends.
Dust oven tray with semolina and flour mix. Lift bread carefully on to tray, leaving space between loaves.
Dust top of loaves and cover with plastic and wait 30 minutes, then gently slide bread into pre heated oven.
Bake 30 minutes.

If you have a light and glass door on your oven you can watch the loaf rise. It is quite amazing.
It is the ratio of water to flour and the kneading that does the trick.
The more water you can get into the dough, the lighter the loaf. Also it will be more difficult to handle.

Recipe Book Recipe Reviews / Lemon and caper aioli
« on: July 17, 2017, 06:27:15 am »
This recipe is from Cooking for me and you. It is excellent, even without the garlic. I am not eating garlic or onion at the moment. With garlic it would be wonderful. I used 1/2 light olive oil and 1/2 rice bran oil.

Cakes / Traditional donuts.
« on: June 12, 2017, 06:13:30 am »
I love having Grandchildren to stay as they request things that I wouldn't dream of cooking. It is 30 years that I last made donuts. Max is tall and skinny so I don't think they will do him a great deal of harm.
I have adapted the recipe from Justin Gellatly 's recipe.
This 1/2 recipe made 20 small ones.

250g bakers flour, I used Lauke soft white mix
1 teaspoon sugar
2 teaspoons of dried yeast
2 eggs
75 g water
65 g butter, softened.

3 cups of rice bran oil.

Place all ingredients in TMX bowl, EXCEPT butter
Knead for 3 minutes.
Cut butter into 4 cubes
Knead for a further 2 minutes adding a cube of butter each 30 seconds.
Remove from bowl and place in a warm spot, covered, until doubled. Mine took 2 hours.

When doubled, using wet hands, form into  teaspoon size small blobs.
Heat oil to 180 degrees C. In a saucepan. The oil should come 1/2 way up saucepan.
Drop 3 or 4 dough balls into hot oil. Turning as they brown.
Remove and place on a paper towel lined plate.
When drained but still hot roll in cinnamon sugar or squirt some Rasperry jam into the centre.

Try not to eat too many!!

Spice Mixes / Za'atar
« on: June 10, 2017, 01:44:16 am »
This is traditionally eaten with olive oil and bread. Dip the bread in oil then Za'atar.
I have used it sprinkled on tomatoes and pumpkin.
You can buy  dried herbs but I used fresh from the garden and zapped them in the TMX. Because I used fresh fresh herbs I store this in the freezer.
1/4 cup Sumac
2 Tablespoons thyme
1 Tablespoon roasted sesame seeds
2 Tablespoons Margo Rum
2 Tablespoons oregano
1 teaspoon salt

Mix all together and store in an air tight container.

Starters and Snacks / Kefir and ricotta dip.
« on: March 03, 2017, 12:00:42 pm »
Kefir and Ricotta dip.
1 teaspoon of finely grated lemon and orange rind. (Untaxed. )
100 g of low fat Ricotta
100 g strained Kefir.
Pinch of both nutmeg and cinnamon.
Pinch of Xylitol.

Place all ingredients in TMX bowl and mix on speed 4 until well mixed.

Improves on keeping in fridge over night.
Could replace Kefir with low fat cottage cheese.

Bread / Lemon Scrolls
« on: January 24, 2017, 06:37:56 am »
For members who are not Teninas Insiders, you might like to look at my Lemon Scrolls which I posted ages ago. They are based on JulieO s fab Cinnamon scroll recipe. I bet Teninas are similar. , !

Main Dishes / Tasty Chicken.
« on: January 13, 2017, 05:03:32 am »
I have adapted this recipe from " The GI diet guide. It is also low fat. Yum! The original recipe is for 2 serves.
I suggest you make double the filling and freeze half. This recipe is enough for 4 chicken breast fillets. No skin, no bone.
Cook in Varoma or in the oven.

4 chicken breat fillets
2 lemons, ( flesh only)
Large handful of parsley
6 cloves of garlic.
2 tablespoons of fresh walnuts
Salt and pepper to taste
Tooth picks
Olive oil spray.

Lay chicken out and slice to open up into a large flat surface.
Please garlic, lemon flesh, parsley and walnuts into TMX.
Add salt and pepper.
Press turbo and check. You need a bit of texture.
Spread evenly over chicken fillets.
Roll up to enclose filling.
Secure with tooth picks.
Spray lightly with oil.
Place 750 g water in bowl.
Place chicken rolls in dish in  Varoma and steam for 30 minutes. Check for doneness.
Bake in oven in dish covered with foil. Remove foil to brow a little for 10 minutes.

Can be served hot or cold.
Slice on angle to show stuffing.
Could add pinch of chilli flakes to stuffing if desired.

Starters and Snacks / Ham Pate
« on: January 01, 2017, 09:59:37 am »
This recipe from recipe, converted to TMX, is a bit more spicy than the previous paste that I posted.
I made this in the bowl that I had just made Aquafaba Mayo. I left about 1/4 cup of the Mayo in the bowl, then added every thing else.
1 1/2 cups of chopped leftover ham.
1/4 cup of Mayo.
1 tablespoon of Dijon mustard.
1 generous teaspoon of prepared Horseradish.
2 teaspoons of Dry Sherry
1/4 teaspoon of ground black pepper.
Place all into TMX bowl and mix on speed 6 until desired texture is achieved.
Taste and adjust .
It should be a spreadable paste with a hint of the Horseradish.
I think it should freeze.

Bread / Super-Fast Dutch Oven Bread
« on: November 30, 2016, 05:38:48 am »
This recipe is written for TMX by Whyisthereair. Com. I made a couple of changes to suit my oven.
This loaf has no proving before it is baked, this happens in the oven. The bread is placed in a cold oven and I baked it for 50 minutes.. ( the original recipe says 1 hour).
I will write the recipe as I did it. You may have to change the oven time. My oven took 20 minutes to reach 220 C. FF.
300g water
7g dried yeast, measured on digital scales
500 g flour. ( I used Laucke multigrain. )
2 teaspoons of salt if not using flour mix.
High temperature resistant Dutch oven
Baking paper
Cake release.

Brush Dutch Oven and lid with cake release or oil
Place all ingredients in TMX bowl and knead, 37 degrees, 5 minutes.
Tip on to floured bench and form into a ball
Spray with water.
Place into Dutch Oven that is lined with 2 strips of baking paper.
Place into Dutch Oven , cover with lid.
Place into oven and turn heat on to 220 C FF.
Bake for 50 minutes.
Tip onto wire rack to cool.

CHRISTMAS / Ice Cream Sandwiches
« on: November 22, 2016, 02:31:49 am »
This is an adaption of a recipe from  the November Woolworths Magazine, Fresh. I have converted it to TMX and made several other changes. The original recipe has a  Passionfruit flavour but I used Raspberry. You could use any flavour that suited your purpose. See notes.
This will be our dessert for Xmas day for those who don't want Xmas Pud.


600 MLS Cream
1/2 cup thick vanilla custard, ( I used Basic custard recipe but used 4 eggs and 50gs cornflour)
1/2 cup of EasiYo Greek style Passionfruit Youhurt base. ( or match the base to the flavour that you are using.)
1/3 cup of icing sugar
10 fresh Passionfruit OR a 3/4 cup of jam, 1/2 pushed through sieve to be over some seeds. ( 2 extra for bade)

The original recipe also provides a recipe for wafers but I use bought ice cream wafers.

Place BUTTERFLY and all ingredients in TMX bowl EXCEPT Passionfruit and beat for 1 minute 55 seconds, speed 4.
Add Passionfruit and beat for 5  seconds, Speed 4.
Line a log tin with 2 layers of plastic wrap. Pick tin to fit size of wafer.
Place a thin layer of jam , or Passionfruit in base of thin and then a thin layer of ice cream mix. Use a skewer to roughly mix both together.
Pour in the rest of mix. If using jam, pour over top and use a spoon to mix in the jam.
Cover with a sheet of plastic wrap and freeze overnight.

Makes 12 thick slices or 15 thin slices.
Serve between wafers or in a dish with fruit.
Use leftover custard thinned and reheated to make trifle.
Other flavours
Peppermint crisp and a very little green colour
Turkish delight bars with a touch of rose water
Salted caramel
Rum and raisin
Lemon butter
Flake bars

Recipe Requests / Help needed for making vanilla bean paste.
« on: November 22, 2016, 12:17:41 am »
I have a large jar of vanilla beans soaking in Vodka. I was wondering if I TMX some beans with some of the vodka from the jar would I have vanilla bean extract.
I have checked Google but nothing suggests I can do this. Also most recipes have a lot of sugar added.

Starters and Snacks / Protein Balls
« on: November 18, 2016, 04:15:08 am »
I have converted this recipe to TMX,  and made small changes to Jill Duplaix's recipe.
I have made this recipe 3 times.  It is very flexible provided you keep the ratio of nuts, fruit, grains and liquids .
200 g nuts, I used roasted mixed nuts
2 tablespoons of seeds
170g dates
100 g dried Apricots
100 g prunes, I replaced these with extra Apricots.
1 tablespoon of Tahini or peanut butter
1 tablespoon of Cinnamon 2 tablespoons of honey or agave syrup
100g coconut for coating.

Grind nuts and seeds for a few seconds at speed 7.  Don't make powder, just fine crumbs.
Adddried fruit and  mix and chop until smooth
Add cinnamon, and liquids and mix until a little pressed together forms a ball
Form into walnut sized balls and roll in coconut.
Store in fridge.

Makes 22, 4cm balls.
Original recipe has 2 tablespoons of raw cacao powder.
Could add ginger.

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