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Messages - ElleG
16
« on: August 15, 2014, 10:55:01 pm »
Try quinoa pasta as well if you find it. I buy organic quinoa pasta from Kunara Organics at Forrest Glenn and its very good.
The GF pasta overcooks very quickly and becomes a gluey mess if not watched carefully. It needs a lot less time then normal pasta to cook. I often 'cook' it by putting one cup in the thermo server and cover with boiling water. Put lid on and usually start checking at 4 mins to see how if is. Last lot was cooked at 6 mins.
17
« on: August 15, 2014, 10:39:04 pm »
Thanks Bonsai, for your very helpful comments. And good to hear how quiet you have found the Excalibur and how much you love it. Still trying to decide if I would use it enough to justify its purchase.
18
« on: August 14, 2014, 08:48:57 am »
Thanks Judy.
19
« on: August 14, 2014, 08:33:43 am »
I am in the process of trying to decide if I would use a new food dehydrator, or would it turn into a white elephant. I have a very old Sunbeam that is so noisy I can't stand it - put it in a bathroom behind two closed doors and can still hear it! So haven't done any dehydrating for months. Are people still happy with their purchases? I followed this thread but talked myself out of buying last time. I have narrowed down to an Excalibur or just saw one on EBay that looks a bit similiar but a third of the price. Described as - New 8 Tray Food Dehydrator Dryer Commercial Preserve Yogurt Fruit Beef Maker. Sorry, cant make the link work. Does anyone have one of these? The Sedona looks really nice, but can't justify the priced for something I am not convinced I would use regularly.
20
« on: August 14, 2014, 07:57:10 am »
I agree comfort foods tend to be high calorie. Made creamed rice from the recipe forum which was rather nice. Have bookmarked INAID's creamy garlic prawns for the weekend. DH can't eat prawns, but I have some nice salmon to use instead. I think the addition of cream seems to help make foods into comfort foods for us.
21
« on: August 11, 2014, 11:41:06 am »
Finally used up some more avocados and made another lot. This time substituted the coconut cream for my homemade Greek yogurt. Think I enjoyed this as a base the most. Its an adaptable recipe and I always have yogurt in the fridge.
22
« on: August 11, 2014, 09:55:24 am »
This sounds delicious. Will add to my to do list. Thanks Cuilidh.
I love the blog Bonnie Delicious. This last year I have found a few different NZ blogs and have been very impressed with the talented bloggers that NZ has,
23
« on: August 11, 2014, 06:50:34 am »
I never thought of it being healthy - um, because we ate 2 each it mightn't be  it is a great easy recipe for leftover egg whites. My excuse was surely you cant store souflees.
24
« 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.
25
« on: August 08, 2014, 10:00:55 am »
Good to hear you enjoyed it JD. I will make some tomorrow as I have 5 avos that need using.
Meant to say, if anyone makes this, taste before taking out of the bowl. If not sweet enough, add more dates or honey or maple syrup. We don't need any other sweetener but, for the sweet tooth amongst us, it may need a little more sweetness.
26
« on: August 08, 2014, 05:58:31 am »
Hi Chookie, yes I set the timer for 7 mins. Taste was so good, but after studying your photos I am wondering if I will cook.a little longer on a lower heat. The non stick coating looks like it should work! I did enjoy the waffle. It wasnt crisp, but the taste was good. Will try cooking a little longer for it as well. DH is at work, three spare crumpets in the freezer for him. He will be pleased 
27
« on: August 08, 2014, 02:53:41 am »
Verdict - very tasty  mine did stick to the crumpet rings, I did brush with macadamia oil, but it didn't help. Could be why I never use the rings.. They are wide 'non stick' ones with a folding type handle. Just reread your instructions Chookie, perhaps I was too impatient and turned early I made 4 and with the remaining g mixture, added one finely chopped bacon rasher, 1/2 tomato, 2 small leaves of kale and some sweet chilli sauce and cooked as a savoury waffle. Lovely. Another SD keeper recipe.
28
« 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!
29
« on: August 08, 2014, 12:32:34 am »
Made these a few days ago. Just love them, but, find them very sweet. I will cut back the sugar just a little next time. They were very easy, just had to leave them alone in the oven to become completely cold and crisp.
I wonder how many great recipes are in these TM books that I haven't made? I hadn't looked at the Vegetarian TM book for a long time.
30
« on: August 08, 2014, 12:26:33 am »
Chookie, thanks these look great. Will take out my SD and give it a feed.
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