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Latest Member: katiecaboose
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1  Welcoming Center, Management and General Chat / Recipe Book Recipe Reviews / Re: Apple & Cinnamon Pancakes from Quick Fix in the TMX page 4 on: February 07, 2013, 04:27:08 AM
Very simple recipe. Instead of 2 pancakes, I made 4 smaller ones. The texture was tender and moist inside. Really scrumptious with vanilla ice cream and maple syrup on top  Smiley 5/5 from me.
2  Swapping Recipes / Seafood and Fish / Re: Tuna & Spinach mornay pie with potato/celeriac topping on: November 05, 2010, 03:45:27 AM
This sounds delicious. I will try it tomorrow night when my family comes over for dinner.  Cheesy
3  Swapping Recipes / Main Dishes / Re: Easy beef rendang on: November 05, 2010, 02:54:40 AM
With the amount of chilli I used, I found it to be medium. The original recipe actually specified 40 g of dried chillis, but I thought that would make it inedible for me!
4  Swapping Recipes / Main Dishes / Easy beef rendang on: November 04, 2010, 09:22:03 PM
Name of Recipe: Easy beef rendang
Number of People: 2-3
500 g stewing beef like blade or chuck, diced
2 tablespoons tamarind paste (I reconstituted mine from dried tamarind)
Pinch of sugar
1 stem lemongrass, chopped roughly into pieces
3 shallots, peeled
20 g fresh galangal, sliced
Small red chillis (I used 2)
Whole dried chillis (I used 4)
50 g vegetable oil
3 kaffir lime leaves
250 g coconut milk
2 tablespoons dark soy sauce
Black pepper and salt

1. Marinade beef in tamarind paste and sugar for several hours (overnight is ideal).
2. Add lemongrass, shallots, chillis and half the galangal to TM bowl. Chop for 5 seconds on Speed 7.
3. Add vegetable oil to TM bowl and cook for 5 minutes at 100 ◦C, speed 1.
4. Add beef (including marinade), lime leaves, coconut milk, dark soy sauce and the remaining galangal to TM bowl. Cook for 1 hour at 100 ◦C, reverse speed  soft.
5. Season to taste and serve hot with steamed jasmine rice. Would be nice with cucumbers and hard boiled eggs.

Adjust the amount of chillis to suit your taste.

Recipe adapted from "Hot and Spicy Great Recipes" by Amy Wong.

5  Swapping Recipes / Seafood and Fish / Re: Prawn curry Thai-style on: November 02, 2010, 09:00:37 AM
You're welcome. I hope you like it. I made it last night and when I had the leftovers today at work, my colleagues were commenting on how heavenly it smelled.  Wink
6  Swapping Recipes / Seafood and Fish / Prawn curry Thai-style on: November 02, 2010, 02:25:42 AM
Name of Recipe: Prawn curry Thai-style
Number of People: 2
1 small onion, peeled and halved
2 garlic cloves, peeled
2 small red chillis, stalks removed
30 g vegetable oil
1 heaped teaspoon curry powder
1 heaped teaspoon Tom Yum paste
2 teaspoons oyster sauce
150 g coconut milk
1 small red capsicum, chopped into bite sized pieces
1 broccoli floret, chopped into bite sized pieces
3 stalks of spring onion, chopped
10 large prawns, peeled and deveined

1. Chop onion, chillis and garlic for 2-3 seconds on Speed 7.
2. Add oil, curry powder and Tom Yum paste. Cook for 3 min on Speed 1 at 100 ◦C.
3. Add oyster sauce, coconut milk and vegetables. Cook for 3 min at  counterclock Speed  soft at 100 ◦C.
4. Add spring onions and prawns. Cook for 2-3 min at  counterclock Speed  soft at 100 ◦C or until prawns are just cooked.
5. Serve hot with jasmine rice.

Members' comments
Katya - I made this tonight and it was delicious.   For those who don't like chili heat, this does pack a bit of a punch, but it was just as we like it.  I think it would work equally well with chicken. Incredibly quick and easy to make (took the same amount of time as the rice in the rice cooker).   I did have to cook step 3 for a bit longer but that's probably because the ingredients are so much colder here. The only change I made was to add the juice of a lime at the end which enhanced the flavour even more.Thanks so much for posting this recipe - it will become a regular from now on.

Lilli33 - Yes,this was delicious. I think as a first cooking with it after my first uses today of a few different sorbets, I did ok... However I didn't steam the fish as hubby wanted me to do it inside. Hence we had mashed fish. Lol. The flavour was lovely tho, and just the sort of Thai flavoring I was after. I squeezed half a lemon in after I finished. This definitely heightened the flavour, but then I love a bit of tang! TBH, I've never ever cooked a fish curry per se before anyway, so was happy as a first attempt. I think if I could steam the fish in its cubes to keep its integrity and just add it at the end, that would have been great!

7  Swapping Recipes / Main Dishes / Re: Swedish meatballs converted from Taste.com.au on: October 20, 2010, 10:54:27 PM
Thank you both for your welcome messages. I will post an introduction soon. I have only had my machine for about 3 weeks, but have had a lot of fun trying out recipes from the forum and from the EDC cookbook.  Cheesy
8  Swapping Recipes / Main Dishes / Swedish meatballs converted from Taste.com.au on: October 19, 2010, 11:33:31 PM
Name of Recipe: Swedish meatballs converted from Taste.com.au
Number of People: 3-4
45 g (1 slice) of bread
6 0 g thickened cream
500 g lean beef mince
1 small onion, peeled and quartered
1 whole garlic clove, peeled
Pinch of ground allspice
1 egg
1/2 tsp salt
Vegetable oil
250 g beef stock
1 tsp cornflour
100 g thickened cream, extra
1. Tear bread into pieces and place into Thermomix bowl. Grate for 10 seconds on Speed 8. Remove breadcrumbs from bowl and mix the first lot of cream (60g) into them. Set aside.
2. Place onion and garlic into Thermomix bowl. Chop for 2-3 seconds on Speed 7.
3. Add the mince, breadcrumbs, allspice, egg, salt and pepper. Mix for 15 seconds on Speed 2.
4. With wetted hands, shape mixture into small balls (I made 24) and place onto baking sheet.
5. Brush each meatball with vegetable oil and brown each side under a hot grill.
6. Add beef stock to Thermomix bowl and place basket in bowl. Add all meatballs to the basket. Cook for 20 minutes at Varoma temperature, speed  soft.
7. Remove basket and set meatballs aside (in Thermoserver if you have one).
8. Combine the cornflour with a little water and stir into the stock mixture. Add extra cream and cook 6 minutes at 90 ◦C, speed 3. Pour sauce over meatballs. I served this dish with steamed broccoli and basmati rice.
For step 5, you may like to fry the meatballs instead. I prefer grilling because it is less messy and uses less oil.
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