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Topics - jo_nz
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« on: July 01, 2014, 12:09:07 am »
I was searching the forum on Sunday for a rhubarb recipe after a little harvest from the garden, and came across a thread called "rhubarb recipes" (sorry, no idea how to link on tapatalk). Among the suggestions for using rhubarb was a non-tmx cake from Trudy. I thought it sounded nice, and thought I would give it a go. It was a big hit. I gave a chunk to my MIL and FIL and my MIL thinks I should sell it in a cafe. The topping is scrummy! So thanks Trudy for posting it, and I hope you don't mind me adding it here separately: RHUBARB COFFEE CAKE Ingredients: 90g brown sugar 85g white sugar (actually I used raw as I had no white) 130g oil 1 egg 250g sour milk (milk with a few drops of vinegar added) 1tsp salt 1 tsp baking soda 1 tsp cinnamon 360g self raising flour 240g chopped rhubarb (1-2cm pieces) Place all in the tmx bowl and mix 7sec, sp4. Pour into prepared cake tin Mix together topping (I didn't use the thermomix for this part): 1/2 cup brown sugar, 1tsp cinnamon, 1tblsp melted butter, 2tblsp chopped almonds. Sprinkle over the cake batter. Bake at 180deg for approx 50 mins until a skewer comes out clean.  members' commentsKatiej - Had a slight "oops" moment and opened the oven when I shouldn't have, causing the cake to sink in the middle. As my DH is allergic to nuts, I used oats instead of almonds in the topping. DH had a mate over for dinner last night and we had some with cream for dessert. Everyone said it was delicious! Thanks for the recipe. Members' commentsJamberie - These really are lovely! I'm trying to use ingredients that I have had in the cupboard for too long so substituted lemon flavoured tea for 5g Lemon Myrtle. And I didn't have any lemon oil so used the zest of one lemon. They were sooo lovely 5/5 for the end product and 5/5 for the dough (I was lucky to have any make it to the oven!) Next time I would like to try to the tea, because I'm sure it would be lovely too. Thanks for another great recipe Chookie. I made 16 and have another log to use in the freezer.
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« on: June 11, 2014, 11:57:08 pm »
Orange and Date Muffins (makes 12 regular sized) Ingredients:1 med-large orange, quartered 160g sugar (I use raw) 1 egg 120g milk 100g melted butter 210g plain flour 1 tsp baking powder 1 tsp baking soda 65g chopped dates Method:Preheat oven to 200deg Place orange and sugar in tmx bowl. Chop 5sec, sp 5 Add egg & milk, mix 5sec sp5 Add remaining ingredients, mix 5sec, sp3 or until just combined (quite a runny muffin batter so doesn't take much) Spoon into prepared muffin tins and bake 12-15 minutes until they are gold and the centres spring back when lightly pressed. Notes:I chopped the dates quite small, but will leave them a little chunkier next time as I really liked the bigger pieces I found hidden in the muffins.  Can sub the milk for orange juice, but I always have milk and rarely OJ, so haven't tried this. Could add some chopped walnuts for a bit of texture. Members' commentsThermesa - I used orange juice instead of milk and oil instead of butter. I was surprised how soft the larger chunks of orange peel were. Our family are not non-dairy. It was a substitution of convenience. Delicious.
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« on: May 14, 2014, 05:05:15 am »
Hi all,
We are apparently (DH has booked it) hosting a dinner party for 8-10 adults (plus my 2 kids) in a week or so. What are your favourite recipes for a crowd? Last time we caught up they got me onto the topic of thermomix so I'd like to show it off a little! But obviously the more I can prepare in advance the better so I can relax and enjoy.
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« on: July 18, 2013, 01:45:54 am »
A soft, light coloured gingerbread. Converted from an Alison Holst recipe GingerbreadIngredients:100g butter 100g soft brown sugar 100g boiling water 150g golden syrup 2 eggs 310g plain flour 1 tsp baking powder half tsp baking soda 2 tsp ground ginger 1 tsp ground cinnamon Directions:Preaheat oven to 200degC and prepare a 23cm square baking dish. Place butter, hot water, brown sugar and golden syrup into tmx bowl and mix 1min, 50deg, sp3, or until butter just melted (I used hot but not boiling water, and took about a min). Add eggs and mix 10sec, sp3 until well combined. Add dry ingredients and mix 10-20sec sp3 until combined - it's not a very thick mixture, so I found it mixed up pretty easily, just needed to scrape bowl sides a little. Pour into baking tin and place in oven. Reduce oven temp to 180deg and bake 25 min or until centre springs back when pressed. Cool and serve (or serve hot with ice-cream/cream for a pudding) We just had a few pieces for morning tea, slightly warm. Simple and tasty. 
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« on: July 10, 2013, 03:45:15 am »
I know there are a few choc chip cookies around, but after making these today for DS's school PTA fundraiser, I thought another recipe here might not go amiss. Very simple, and no eggs. Chocolate Chip Biscuitsadapted from the Edmonds Cookery Book (a staple in most NZ kitchens) Ingredients130g butter 55g sugar 2 tblsp sweetened condensed milk few drops vanilla essence 240g plain flour 1 tsp baking powder 40g dark choc chips
MethodCream butter, sugar, condensed milk & vanilla essence together 30sec sp 3-4, or until light an creamy (I beat it a little longer as the butter was quite hard today) Add remaining ingredients and knead for 30sec - 1 min until it starts to form a dough (looks like breadcrumbs for the first 20+ seconds of kneading). Form into cookies and place on a lined tray. Bake at 170deg for 8-12 minutes depending on size of cookies. I made 16 (fairly large) biscuits from a batch, and took about 12 min to bake (I like them quite pale). Notes:These are not the kind of "cookie" that spreads over the tray as they bake - you don't need to leave much room for spreading. They are almost shortbread-like in texture, not soft and gooey in the middle like some recipes. Please excuse the less-than-wonderful photo from my phone  members' commentsSuzanne - I made them bite size and they are delicious, not a great photo and certainly not as pretty as yours jo.
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« on: April 17, 2013, 11:25:03 pm »
This is my new favourite, so I thought I'd share. I first tried it as an accompaniment to roast pork, but also nice to spruce up boring sausages (which the kids love  ) or spread in DH's lunch roll. And I also enjoyed it with Swedish meatballs instead of lingonberry jelly. Adapted from a recipe from my SIL Apple Rhubarb Chutney
Ingredients: 1 cm fresh ginger zest of 2 lemons 4 cups peeled and cored apples (chopped roughly) 3-4 cups sugar (I use about 3) 2 cups diced rhubarb 1/2 cup water juice of 2 lemons 1/2 cup dried cranberries 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 - 1 tsp ground cloves (I use half tsp as I find cloves can be overpowering) 2 tsp salt Directions:Place ginger and lemon peel in bowl and grind until fine - scrape down sides. Add apples, sugar, rhubarb and water. Chop 5sec, sp 5 or until apple chopped up a bit - depending how chunky you like your chutney. Cook 20min, 100deg, sp 1 Add remaining ingredients and cook 5 min, varoma, sp 1-2. Continue cooking until it will mound on a spoon. Pour/spoon into sterilized jars.
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« on: March 03, 2013, 12:20:21 am »
This is a really simple chuck-it-all-in recipe that I've just made in the tmx for the first time (because finally the rhubarb in the garden has taken off!) 125g soft butter 230g sugar 2 eggs 1 tsp vanilla essence 120g milk 220g flour 1 tsp mixed spice 1/2 tsp nutmeg 2 tsp baking powder Place all in bowl, mix speed 5 for 5 sec. Scrape down side and then knead on dough setting for 3 mins. Pour into 20x30cm lined cake tin. Next for the topping: 5-6 stalks of rhubarb, chopped into small slices. Sprinkle over the cake mixture. Mix together: 1/4 cup brown sugar (or raw sugar for a little crunch - today I've stuck with brown) 1/2 tsp mixed spice 1/4 tsp ground nutmeg Sprinkle over rhubarb. Bake at 180 deg for about 40 mins or until cake springs back.  I'll try and get another pic when it's cooled and I can slice it. Nice as a slice on its own, or as a dessert with custard or ice cream. members' commentsAmy - Thanks Jo, we love this. It has a beautiful texture and a lovely flavour. I did reduce the sugar in the cake to 180g, and added a little extra to the topping.
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« on: March 02, 2013, 09:20:43 pm »
Has anyone got a lovely tmx recipe for an eggless choc cake? Trying to make a birthday cake for a friend whose son is allergic to eggs.  I was sure I had a recipe, but can't find it thanks!!
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« on: November 29, 2012, 06:31:34 am »
Just had this for dinner
Toasting the spices for the salt was fun (i.e. it smelled gooooood). Making the salt mix was easy and would make a lovely gift in a wee jar.
There are a few steps in preparing and cooking the pork but all very simple with the recipe to follow, and seems
to work a treat - I was to slow to get a photo, so that probably tells you how tasty it was!! Yummy crispy skin and beautiful tender meat (and I am not a huge pork fan generally after having some tough bits).
The dipping sauce was yummy, although I am not overly fond of ginger so I cut it down. Was still pretty strong for me, but really I think that's just me!
Definitely a popular meal and will make again as part of xmas dinner, most likely.
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« on: November 29, 2012, 03:53:57 am »
Just a quick review, but what a simple, quick recipe that looks impressive, and is sure to be well received. (butter still melted in pic - couldn't wait  ) 
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« on: November 29, 2012, 03:47:24 am »
Well, this is my first review, but since no-one else seems to have done it yet, here goes... Made the Sugar and Spice mix, and WOW it smells delicious!! The orange peel particularly appeals to me The recipe was nice and easy - once you've made the sugar mix, there's not a lot else to it. It was very crumbly, as warned in the recipe, so took a bit of kneading to come together. I refrigerated it as per instructions, but it came out rock hard! I just left it on the bench until it was manageable. Cooked 10 mins and looks fab - often my oven seems to cook a little hot/fast with some older recipes, so it was great to see that I should be able to follow these recipes without worrying about burning! And the result - delicious!! 
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« on: November 09, 2012, 06:56:13 pm »
Hi all,
I'm here to get my thermo-fix until my new baby arrives...just ordered on Tuesday, and trying to be patient. We have been wanting one since we first saw one while on holiday in Perth four and a half years ago! TM wasn't available in NZ then, so it's been a long wait, and so excited to know it will soon have pride of place on my bench, at last.
I have 2 young kids (5 and almost-3), and looking forward to making our family lots of delicious food. We all demolished the sorbet and custard and other goodies that our demonstrator showed us. Hoping to find lunchbox ideas and just general family meals.
My husband is most looking forward to getting rid of all the other kitchen gadgets - bread machine, cake mixer, scales....
Looking forward to sharing and testing lots of delicious recipes here!
x
Jo
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