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Topics - ElleG

Pages: [1] 2
1
Non Thermomix Recipes / Sour dough waffles
« on: September 17, 2014, 03:02:27 am »
I very quickly looked for a waffle recipe last night and found one from breadtopia.  It is delicious, slightly tweaked. I didn't convert it to the TM - would be very easy to do, but I wanted to go to bed, didnt have time to wait for the TM to cool down!  So I melted the butter and milk together, then sat the saucepan in cold water to cool it quickly. Next time, I will use the TM.

Recipe made 10 waffles using 1/3 cup mixture for each one.

Heat the following in a pan until the butter is melted and then let cool to room temperature.
4 oz (1/2 cup or 115 g) butter
8 oz (1 cup or 225 g) milk

Add the milk-butter mixture to:
one cup or 255g white starter
1 tsp salt
1 teas raw sugar
1 and1/2 cups or 170 g all purpose flour - I used 1/2 corn flour and one cup flour

Mix these together to form a thick batter, cover the bowl tightly with plastic wrap and let stand at room temperature for 8-14 hours. If you do this before going to bed, you’ll have the batter ready for breakfast the next day.

Preheat your waffle iron.

Uncover the batter and whisk in 2 large eggs and 1/4 tsp baking soda. Pour 1/3 cup of batter on the hot waffle iron and close the lid. Let cook for 3-5 minutes until golden brown and crisp.

These are lovely, light and crisp. I served them with our usual toppings - yogurt, pepitas, sunflower seeds etc. have the remainder in the freezer, will reheat in a moderate dry frypan.

This mixture can also be used for pancakes.

2
This chocolate is lovely. I always have some home made chocolate in the freezer, usually with roasted nuts and made in chocolate moulds. I tried Jo's recipe and without coconut oil that I usually add to the cocoa butter  it took a lot longer to melt.  It hasn't quite as much raw cacao as my usual recipe.

It is very good indeed, don't know if I did a blind tasting if I could tell the choccies apart. DH sqys he can tell and likes Jo's recipe better. Jo's is more expensive to make due to the amount of cocoa butter. I will use her methods, but next time may try 1/2 cacao butter and half coconut oil. 5/5 from us.
Linked CC

3
These sounded very different and interesting. I  used slightly less sugar but otherwise didnt tweak. Very easy bikkies - we love them. They are like a macadamia shortbread.  5/5
Linked CC

4
Desserts / Banana Souffle
« on: August 11, 2014, 03:23:42 am »


2 large serves or 4 small
From 'Pier' by Greg Doyle - recipe has been halved and adapted to the TM. A lovely light Souffle,

Ingredients
Unsalted butter and caster sugar for greasing ramekins
1.5 to 2 ripe bananas
1 tablespoons honey
4 egg whites (from 55g eggs - ie large eggs)
2 dessertspoons caster sugar
Chantilly cream
Icing sugar, to dust cooked souffles

Method
Preheat oven to 200°

Use pastry brush to lightly grease inside ramekins with butter.  Coat buttered surfaces with extra caster sugar to better crisp souffle.

Blitz 2 tbsp sugar on speed 10 for 3 secs. Set sugar aside.

Insert butterfly  into a clean, dry TM bowl. Place 4 egg whites at room temperature into the bowl.

Whip for 1 min /50° / or until just before soft peaks forms on speed 3.5. Continue mixing on speed 2 whilst gradually adding the sugar through lid with MC removed. (Approx 30 secs). Mixture will be dry if egg white are beaten too long. Aim for soft peaks.

Remove mixture to a bowl and without cleaning TM bowl blend 1.5 to 2 ripe bananas and 1 tbsp honey together. Speed 5 for 10 secs. Scrape down bowl.

Take 1/3 of egg white mixture and mix reverse speed 3 for 4 secs or until lightly mixed together. Gently fold banana mixture into the remaining egg white mixture.

Spoon into ramekins.  Tap on bench a few times to emote air bubbles.  Scrape off mixture above top of ramekin with spatula.  Wipe inside top of ramekin to take about 10 mm away from top surface, to allow souffle to rise fully.  Cook for 7-8 minutes until just cooked, but will be brown on top.  Dust with icing sugar.  Serve with Cream, yogurt or whatever you feel like. My oven took a lot longer then 8 mins, but they still rose really well. Also I used frozen bananas that had been thawed.

5
Desserts / Salted Chocolate and orange mousse
« on: August 08, 2014, 01:32:57 am »

Serves 4

This is an adapted recipe  from my favourite (for the moment) cookbook My Petite Kitchen Cookbook by Eleanor Ozich. I make small servings and when covered they stay fresh for a couple of days. For the last month I have been buying 10 small avocados for $4 at the markets. So lots of mousse and now have an avocado freezer stash.

Ingredients:
100ml coconut cream or dairy cream
40g or 1/3 cup raw cacao powder
Flesh of 2 - 3 small avocados, chopped (or 1 large)
8 to 10 dried dates, soaked in boiling water for 20 to 30 mins then drained well
Zest and juice of 1 orange
1 teas vanilla extract
Pinch of sea salt

Shredded coconut to serve

Preparation:
Place all ingredients into TM bowl and blitz on speed 7 for 10 secs. Scrape down sides and continue to blitz in small bursts until completely blended and silky smooth.

Place in small 150 ml cups. Sprinkle with coconut and more zest if desired. Place in fridge for an hour before serving.
This is the nicest avo mousse I have tried, the orange and dates and cream give it a really rich mouth feel, and no hint of avo. Sorry, no photos - I will have to learn how to post them!


6
Made for dessert today. No medjool dates, so i soaked dried dates for 10 mins in boiling water, drained well and used them. This is delicious  ;D 5/5 from us.

Linked JD

7
This is part of a recipe. It is paired with Peach Tarte Tartin in the cookbook.  I made only the ice cream, and used raw nuts. I made a half serve, and stopped the machine to scrape down a few times. I used less maple syrup the suggested, and found it sweet enough.

OMG, it is devine. 5/5  ;D

Linked JD

8
Non Thermomix Recipes / Sour Dough Crackers
« on: May 26, 2014, 01:44:40 am »
I love how tasty these crackers are, so will post this recipe. I have not converted it to the TM, it is very easy, and I don't have my TM at present. I am thinking when we go caravaning these will be easy to do. This recipe is from Rebecca of Cake Walk, who followed Sarah from Kitchen Stewardship.

Sour Dough Crakers - makes LOTS

1 c. discard sourdough starter
1/4 c. melted coconut oil (or butter, olive oil)
1/2 t. kosher salt, plus more for top
1/2 - 1 c. whole wheat flour
olive oil for brushing the tops

Directions
Combine starter with coconut oil and salt and stir well to combine. Begin to add whole wheat flour, starting with 1/2 c., and stir or use your hands to start kneading it in. Continue adding enough flour to create a sturdy dough that is smooth and not sticky, but don't add so much as to make it dry.

Form the dough into a ball, place in a clean bowl, and cover well with cling wrap. Let stand at room temperature for at least 7 hours before rolling out into crackers, or storing in the fridge for up to 2 days.

Preheat oven to 350. Divide the dough in 3 pieces. Working with the first piece, roll the dough as thin as you like. I rolled them very thin. Roll on a silicone baking mat or roll between two sheets of parchment paper.

Use a pizza cutter to slice the crackers into squares or rectangles, and transfer the sheet to a baking pan. Using a pastry brush, brush the top of the cut crackers with olive oil and sprinkle with additional kosher salt. Nice also with garlic, dry herbs and ground pepper. Bake for 20-30 minutes depending on the thickness of your crackers.

The crackers puff up and are crispy, very moorish. Should keep for a few weeks in an airtight container. Mine are in 2 glass jars- dont expect them to last for 2 days  :-))

9
Main Dishes / Japanese Chicken Doria
« on: May 25, 2014, 05:02:21 am »
Name of Recipe:Japanese Chicken Doria
Number of People:depending on appetite - perhaps 6 to 8. Makes a large serving.
This is an adaption from good food website and a recipe from Adam Liaw. Have never heard of Doria before and it is delicious. This recipe was tweaked to make GF and mushroom free and use up leftovers. I used leftover roast chicken instead of cooking chicken. Also changed the rice to brown rice.
It freezes very well, not sure if we ended up with 8 or 10 serves, some were smaller lunchtime meals.
Ingredients:

600g chicken thigh fillets, sliced into bite-sized pieces

1/4 cup oil, macadamia or olive.

1 brown onion, finely chopped

1 cup frozen peas

2 cups sliced button mushrooms or 1 eggplant chopped into smallish cubes

380g uncooked brown rice

1/2 tsp salt

2 tbsp tamari sauce

1/4 cup tomato sauce

2 cups grated cheese

finely chopped chives, to serve

White sauce

1 bay leaf

500ml full-cream milk

75g butter

1/3 cup plain flour or slightly less corn flour

1 egg yolk

pinch of ground nutmeg
Preparation:
1. Cook 380g brown rice by soaking in the thermosaver in boiling water for a few hrs, then 22 mins, varoma speed 4.

2. Heat the oil in a large wok over high heat. Add the chicken and fry until lightly browned. Add the onion, mushrooms and peas and toss until the onions and mushrooms are softened. Add the rice, salt, tamari sauce and tomato sauce and toss for about five minutes until the rice is coated and fragrant.

3.For the white sauce, place all I gradients in the TM bowl and cook 7mins, 90 degrees, speed 4.

4. To assemble the doria, place the rice into a gratin or baking dish and cover with a thick layer of the white sauce. Scatter the sauce with cheese and grill under an overhead grill until the cheese is browned and bubbling. Top with chives to serve.





10
Non Thermomix Recipes / Sour Dough pancakes
« on: May 24, 2014, 12:37:13 pm »
This is a great easy recipe using up some SD starter, as thanks to Chookie's method, the SD starter is still going strong. I have adapted this recipe from the website Whatscookingamerica, and they had adapted it from Alaska Sourdough by Ruth Allman. The original recipe was doubled (except for the egg) and had much more sugar.

Preheat a small non stick frying pan on medium heat.

Mix 1 cup of Sour Dough Starter, 1 teaspoon sugar, 2 tabs oil,1/4 teaspoon salt and 1 egg together in a bowl.

 Wen ready to cook add 1/2 teaspoon of bicarb soda with 1/2 tabs warm water until dissolved.

Stir through pancake mixture, and cook immediately.

Makes 6 pancakes 1/3 cup each. Very light and fluffy. I don't add oil to the frypan as my pan doesn't stick. Others may need to add butter or oil to ensure they don't stick.

This recipe has fast become a favourite, we usually eat 2 pancakes each, so have leftovers. Served with yogurt, seeds and berries and bananas.

11
Chit Chat / For the gluten intolerant
« on: March 19, 2014, 06:06:31 am »
Hi everyone, I know may people are like me and can't tolerate gluten. I recently was told about a product made by a company called Biohawk. Usual disclaimer here - I am a very satisfied customer and have no vested interest.

They have a range of products, some made from ginger that helps intolerances and also one that predigests gluten. It is amazing, after not eating gluten since 1997, I have baked Uni's 1 hr loaf and Nay Nays scones, adding the bake aid, and have had no side effects. It makes the products low gluten, not gluten free. And now I can say how good those recipes are, not just relying on DHs opinion!

I use bake aid, 1/4 teas to 1 cup of plain flour, mixed with the butterfly on speed 4 for 20 secs - instructions are sift well 3 tikes. I quite like how I eat now, with very little 'white' foods, so will use this for 'treats'.  Hope this info is of help, I never thought I would be able to eat 'normal' bread again.  ;D

12
Chit Chat / Does anyone have the George Foreman one drop frypan?
« on: December 17, 2013, 10:10:45 am »
 Hi everyone. I have read with interest the link about the air fryers. However, I really don't want another appliance - not enough space in my  kitchen. But, I wouldn't mind occasionally having fried food, in a healthy way. ;)

Does anyone have the George Foreman one drop frypan or know anything about it? And if you do, would you recommend it?

Thanks

13
Bread / Pete Evans Gluten free pizza bases
« on: December 16, 2013, 04:22:38 am »
This is a thermomix adaption of Pete Evans GF pizza base. I roll mine very thin and cook in a pizza oven. I use leftover whey from yogurt making, but original recipe called for water.

430G GF flour
1/4 teas baking soda (bicarb)
1 teas salt
2 teas sugar
2 eggs, lightly beaten
80mls oil
140 mls whey or  water

Method
place 140mls whey into TM. Mix for 1 minute on speed 1 temperature 37°

Add eggs, olive oil to bowl. Mix speed 5 for 5 secs.

Add dry ingredients. Put lid on closed position, and knead until mixture comes together in a ball. Check consistency, add more flour if needed.

divides into 4 x 12 inch pizzas. Mixture freezes successfully. I freeze leftovers in indiviual pizza base portions. May just need to knead gently together by hand to become pliable again.
This a gluten free mix, so handle gently.

14
Chit Chat / Coconut yogurt
« on: November 28, 2012, 02:56:44 am »
Has anyone had success with making coconut yogurt? I have a few fesh coconuts I would like to try. I have tried with making coconut milk, and then making it into yogurt without success.

Appreciate if anyone knows the techniques that work  ;D. Many thanks

15
Diet / 5:2 diet Quinoa Chicken Salad
« on: October 04, 2012, 10:04:26 am »
5:2 Chciken Quinoa Salad
Serves 2
[Ingredients:
1/2  cup dry quinoa. 80 cals
100g chicken breast. 126 cals
1 small piece of cucumber diced. (40g) 6 cals
1/4  cup fresh corn 30calsu
1/4 red onion. 8 cals
1 small tomato. 22 cals
1/2 lemon juiced
1 teas macadamia oil. 8 cals
Spices as desired - eg, tumeric, paprika, cumin, garlic, S & P
Handful of herbs chopped eg, mint, basil and oregano
Handful rocket when serving 50 g.  12 cals

Directions
This is a simple quinoa salad, add spices and herbs, different veggies or meat to make a filling low calorie meal suitable for a 5:2 day meal.
Total for this salad approx 292 cals, serves 2, so 146 cals each. Usual disclaimer, re the calorie count - check if they seem wrong to you  ;D

Place quinoa in a sieve and rinse the quinoa really well. Rub it between your fingers, then leave soak for at least 20 mims.
Place in the steamer inset. Place chicken breast on top of quinoa. Add 600mls water to the TM bowl and cook for 15 mins, varoma and speed 4.
Fluff quinoa with a fork. Add to serving bowl. Slice chicken, dice cucumber and tomato add to the bowl. Add corn, oil, lemon juice, spices and herbs. Gently combine. Serve with rocket.
Can be eaten warm or cold.




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