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Topics - achookwoman
16
« on: December 09, 2019, 03:39:12 am »
This is from my Blog.
17
« on: November 22, 2019, 03:46:11 am »
Please try these. They are yummy.
18
« on: November 13, 2019, 06:29:51 am »
Not sure if this is in correct spot. Please shift if not.
19
« on: September 29, 2019, 03:55:30 am »
I ground the Garlic infuse Coconut into powder using the TMX.
20
« on: September 18, 2019, 01:41:20 am »
Posted from my blog.
21
« on: July 19, 2019, 11:40:31 am »
I will try and transfer from my Blog.
22
« on: June 13, 2019, 12:54:59 am »
The original recipe and photos are on my Blog.
23
« on: May 28, 2019, 08:30:34 am »
 Sent from my iPad using Tapatalk
24
« on: May 15, 2019, 11:27:43 am »
This delicious Pud is adapted from a recipe by Bill Granger. I have made a few small changes, and made it with GF SR flour.
Ingredients
3 large or 5 small firm but ripe Pears. Peeled, cored and quartered.
3 tablespoons orange juice.
55 g Demerara sugar
2 large eggs
200g caster sugar, ( extra to dust)
150 g SR, GF flour
Heaped teaspoon of ground ginger. ( plus extra to dust)
4 tablespoons of Sour Cream, light ok. Probably could use plain Greek yogurt.
125g butter melted
1 teaspoon vanilla
Cream to serve.
Process
Preheat oven to 180 ff.
Grease a oven dish, approximately 18 cm. You need one that the pears will fit close together in one layer.
Toss the pears, orange juice and Demerara sugar together and then spread out in over proof dish.
Into TMX bowl place eggs and sugar and beat on speed 4 for 1 minute.
Add flour and Ginger and mix 10 seconds, speed 4
Add Sour Cream, melted butter and vanilla and mix 10 seconds Speed 4.
Scrape down sides and mix Speed 4 for 5 seconds.
Tip batter over pears and spread with spatula.
Mix 1 teaspoon of ginger with 1 Tablespoon of caster sugar and sprinkle over batter.
Bake 45 to 50 minutes. Test with wooden skewer to see it is cooked.
6 to 8 serves
Notes
Reheats well in microwave
Keeps well in fridge for a week.
Can use non GF flour.
25
« on: February 13, 2019, 07:46:27 am »
This lovely light vegetable dish is adapted to TMX from an Ottolenghi recipe in his new book, Simple.
It is particually suited to the light coloured skinned Zuchinni. The skin on these Zuchinni is more tender than the dark skinned ones. If however you only have the dark green Zuchinni, I suggest that you remove 1/2 the skin.
The stock is prepared in the TMX bowl and then used as the poaching liquid for the Zuchinni, in a dish in the Varoma.
Ingredients
500 g Zuchinni, sliced on the angle
1 cup of stock, vegetable or Chicken.
4 cloves of garlic, sliced
1 Tablespoon of dried Italian or Greek Oregano, or 10 sprigs of fresh Oregano.
EVOO to finish, optional
Method
Place stock, garlic and Oregano into TMX bowl, cook 10 minutes, speed 1, Varoma temperature.
Slice Zuchinni into a dish that will fit into Varoma.
Cover with the hot stock.
Pour 1 litre of water into TMX bowl and place Varoma steamer on top.
Place a Crumpet ring or a couple of wooden skewers in Steamer so steam can circulate.
Place dish with Zuchinni into Steamer and cover with foil or lid.
Cover with steamer lid.
Steam for 30 minutes, Varoma temperature, speed 3.
To serve, lift the Zuchinni out of the liquid.
( can save poaching liquid and use as a base for tomato soup)
Sprinkle with a little Olive oil. Optional.
Place
26
« on: January 15, 2019, 12:09:03 am »
What better way to keep cool than with a Popsicle. This is a very adult version with Whiskey added. You could leave it out for the kiddies and replace it with Orange juice or Yoghurt for a creamy version.
Ingredients
500 g of white peach flesh, skin on.
1 Tablespoon of lemon juice
85g honey
3 1/2 dessertspoons Whiskey, or ( orange juice or yogurt )
Method
Place all ingredients into TMX bowl and mix, 20 seconds / speed 6
Pour into freezer moulds.
Freeze for at least 6 hours.
Notes
The Whiskey does not make the frozen end result soft like it does with icecream.
27
« on: January 08, 2019, 12:16:28 am »
This recipe is very tasty, easy, makes 10 fritters and is approximately 60 calories a fritter.
I cooked then in an oiled Pie Machine. If cooked in frying pan, I would suggest using Crumpet rings to contain the mixture.
Ingredients
2 large Zuchinni
80 g grated Parmesan cheese
1 clove garlic
2 spring onions. ( I only used the onion tops)
2 large eggs
1 teaspoon dries herbs. ( I used Oregano)
1 Tablespoon olive oil.
Salt, 2 teaspoons.
Method
Cut the Zuchinni into 3 cm rounds.
Place in TMX bowl and grate, 2 seconds/ speed 5, set aside and sprinkle with salt and drain for 30 minutes.
Smash garlic and chop. Place in TMX bowl.
Add Parmesan cheese, eggs, dried herbs and zap 10 seconds/ speed 5.
When Zuchinni has drained, push out as much water as possible and add to TMX bowl.
Mix on reverse, 10 seconds speed 4
Set aside until ready to cook.
Brush Pie Machine with olive oil and pre heat.
Spoon in 1 1/2 cm of mix. Include some of the liquid that has formed.
Shut lid and cook for about 5 minutes. You will notice a small brown edge forming.
Carefully using a small silicone spatula slip it under the fritter and gently turn over.
( if liquid seeps out, than leave a little longer.)
Cook for a few minutes, lid open.
Remove and place on kitchen paper.
Can be eaten cold or reheated.
Nice as a side with protein or as a meal.
Notes.
As the mixture is a bit liquid, it is best to confine it with Crumpet rings if cooking in frying pan.
The dark colour does not detract from the taste.
28
« on: December 31, 2018, 07:14:40 am »
This is a dessert for a very special occasion. I have adapted this wonderful recipe by Katrina Meynink to Thermomix. I was drawn to this recipe as I know how great the Thermomix is at making custards. I also love Creme Brûlée . The Whiskey ( Bourbon ) is a perfect match for those large Red Cherries .
I think a good Brandy would also be nice.
The original recipe states 8 to 12 serves.
Instead of the large dish, I used 6 cast iron Le Creuset pots.
Ingredients
50 mls milk
450 cream
1 1/2 tablespoons of Whiskey
1 teaspoon Vanilla bean paste
75 g castor sugar
8 egg yolks
1 teaspoon of mixed spice
Rapadura or brown sugar to scatter
Bourbon ( Whiskey) and vanilla laced Cherries
3/4 cup fresh cherries, ( I doubled these)
1 Tablespoon Whiskey, ( I doubled this)
1 teaspoon of vanilla bean extract, ( I doubled this )
Method
Pit cherries and mix with whiskey and vanilla
Set aside
SET OVEN 115C FF
Into TMX place ingredients for custard
Milk, cream, Whiskey, mixed spice, vanilla , castor sugar and egg yolks
Mix speed 6 / 10 seconds
Cook 100 degrees/ 10 minutes/ speed 1. 1/2 .
Strain through a fine sieve into a jug.
Pour strained mix into 6 oven proof dishes.
Stand dishes in a baking dish and pour boiling water around dishes, to come 1/2 way up the side of the dishes.
Bake for approximately 45 minutes. The mixture should have firmed up but still be soft in the middle. It will firm up when chilled so don’t over bake them.
Remove from water bath, cool on bench then refrigerate.
THE CUSTARDS CAN BE MADE THE DAY BEFORE REQUIRED. Cover and keep in fridge.
Just before serving, scatter with Rapadura sugar and please under a preheated grill. Stand and watch as they can quickly burn. Move tray around under grill so that the sugar is evenly melted.
It will set into a toffee crust as it cools . Allow 15 minutes to cool.
Just before serving , top with Cherries.
29
« on: November 04, 2018, 07:31:07 am »
Replace Egg and Breadcrumbs with Sour Dough Starter.
I have been using RTE method for ‘ breading ‘ food such as schnitzel. This is egg, flour and milk combined and the food then coated in breadcrumbs.
Today I mixed KFC spice mix, ( posted), with Sour Dough Starter and used this to coat sliced Chicken breasts, I then dipped them in Panko crumbs. I cooked these in a shallow amount of Ricebran oil.
The joy of this is no egg and no milk, for those who have an intolerance to either or one of these.
I cannot tell any difference. Of course, you don’t have to add the KFC but could add salt and pepper.
1 dessertspoon of KFC powder
3/4 cup starter.
Mix together.
I will try spraying with oil and baking in AF.
30
« on: August 15, 2018, 01:51:34 am »
I have converted the recipe for the marinade to TMX, from a Nigel Slater recipe in the Guardian.
He uses what we call Chicken Maryland’s and bones them. I usedchicken legs , as this is what I had in the freezer. I would recommend chicken thighs, already boned or even chicken chops, with the bone left in. 1/2 to 3/4 kilo should be enough for 4 serves.
Marinade
4 dessert spoons of white miso paste.
2 dessert spoons of maple syrup.
2 teaspoons of Sesame oil
3 dessertspoons of peanut oil.
Mix all together in TMX, 30 seconds, speed 4.
Tip over prepared chicken thighs.
To prepare thighs. Leave
skin on or remove.
Flatten thighs by cutting through thicker areas to produce even thickness.
Place thighs in container with lid.
Fold marinade through so each thigh is coated on both sides.
Store in fridge for minimum of 2 hours.
Pre heat grill when ready to cook.
Cover grilling plate with foil.
Place chicken on foil and grill 8 minutes or until charred spots appear on chicken.
Turn over and grill until cooked.
Notes.
The Miso Paste give a lovely gentle flavour and protects the chicken from drying out. I am wondering if Tahini would do similar. Will try it.
Chicken breast may be too dry.
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