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Topics - Kimmyh

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16
Recipe Book Recipe Reviews / Flour and Duck Fat Tortillas - KIS Page 29
« on: December 23, 2013, 11:29:18 am »
Made these to go with pulled pork and salad for dinner tonight. I didn't have duck fat so used evoo and cooked them in the pizza oven. They turned out just great and are not too thick. Will make again.

Linked JD



17
This is a quick and easy marinade. We used it with lamb chops and it tasted and smelt delicious. Was a little unsure about putting a warm marinade over raw meat, but everything turned out fine. Will make again.
Linked CC

18
Recipe Book Recipe Reviews / Recipe Review - Focaccia New EDC
« on: December 14, 2013, 11:48:00 am »
Simple bread made in under 2hrs. I used 300g water and brushed top with garlic oil and used rosemary instead of thyme. I also poked holes in with my fingers before I baked it. Will make again.

Linked JD


19
This makes one very large pull apart loaf that is light and not as heavy as other recipes I have tried. The dough was easy to make and really easy to handle.  The tmx did strain a little bit when kneading, but I guess that's expected with 750g of flour.  I blitz 2 cloves garlic and parsley/oregano (no basil or dill in garden) on speed 7 and mixed with 200g of store bought butter speed 5 until combined.  It's a lot of butter and a fair bit dripped out of the bottom of my springform pan.  Definitely use a tray underneath the tin to catch the drips. I couldn't taste the garlic and would use 4 cloves next time. It's a great loaf that I will make again. I think you could use the recipe as a base for other flavours like cheese and bacon, sweet chilli, etc.

Linked - JD


20
Recipe Book Recipe Reviews / Banana Cupcakes - Quick Fix Every Occasion
« on: September 26, 2013, 11:15:57 am »
Quick and easy cupcakes that feel heavy but are light and moist to eat. Mine cracked on top, but this happens regularly  to me, so could be my oven. Didn't have any cream cheese for the frosting so served some plain (very nice) and some warmed with salted caramel sauce (who needs frosting ;)). Also used vanilla essence instead of pod. Great recipe will be making again.


Linked CC

21
Great easy to follow recipe. This is very similar to an old AAW recipe my family used to make. Will use this recipe from now on. Didn't bother using the loaf tin. Just assembled straight on my platter. Thanks again Tenina.


Linked to list- CC

22
Bread / Walnut Bread
« on: July 06, 2013, 01:04:05 pm »
Walnut Bread
Original recipe from www.taste.com.au

Ingredients
230g walnut halves
50g honey
310g water
2 teas dried yeast
50g butter, melted
300g plain flour
220g wholemeal plain flour
1 1/2 teas salt

Preparation
1. Place walnut halves on baking tray and place in 200 degree oven, no need to preheat, until toasted. Set aside to cool.
2. Place cool walnuts in tm bowl and press turbo button once or twice until finely chopped. Remove nuts and set aside.
3. Without cleaning tm bowl, add honey and water and heat 2 minutes, 37 degrees, speed 1.
4. Add yeast and mix 20 seconds, speed 4. Leave in bowl for 10 minutes to froth.
5. Add melted butter and mix 5 seconds, speed 4.
6. Add flours, salt and walnuts and mix 5 seconds, speed 7.  Then knead 2 minutes.
7. Leave to prove in bowl until double in size or mc pops out.
8. When ready, tip out onto a floured mat or board and cut into 2 pieces.  Shape each piece into a 35cm long loaf and place on a tray lined with baking paper, approx. 5cm apart.  Cover loosely with a tea towel and set aside for approx. 1 hour or until loaves rise slightly.
9. Cut 6 diagonal slashes in top of loaves, brush all over with a little milk and bake in preheat oven at 180 degrees for 35 minutes or until loaves are golden and sound hollow when tapped.


23
Cakes / Buttercream Icing
« on: June 29, 2013, 11:53:08 am »
Buttercream Icing
Caroline Snook's foolproof recipe printed in the UK Thermomix newsletter recently.

Ingredients
250g unsalted butter, diced, soft
500g icing sugar
1 tspn real vanilla extract
Small drop of food colour paste, optional

Preparation
1. Place all ingredients into TM bowl (have bowl at room temperature, not hot from dishwasher, etc.) and blend 40 seconds, speed 4.
2. Scrape down sides of bowl.
3. Insert butterfly and whisk 1 minute, speed 3 until light, creamy and smooth.
4. Spread or pipe onto cake or cupcakes.

Variation
For chocolate buttercream, replace 50g of the icing sugar with 50g good quality cocoa powder.
For alternative flavours, use different extracts such as almond, rose or peppermint, fruit purees, juice and/or zest from lemons, limes or oranges.

Notes
This is a quick recipe that makes a generous amount and pipes really well.


members' comments

maddy - I used this buttercream for the panda cupcakes. It is quick to whip up. Just a couple of notes
Make sure the butter is really soft, or blend it in the first step for at least 1- 1 1/2 minutes before attaching butterfly.
Was a cold day here, the butterfly wouldn't whip (butter not soft enough) and made that horrid robot sound, when the attachment & blades can't spin around.
I found if you ice for the day prior, it goes hard.
It doesn't have a soft mouth feel, such as the creamy vanilla frosting or Johnro's quick buttercream by the next day.....so ideally best eaten on the day made.

Suzanne - maddy I found the same problem when putting the butterfly in so took it out whizzed some more til soft enough then popped it back in.

Obbie - I made this twice yesterday for cup cakes and birthday cakes. Turned out first go, piped easily, tasted great. I made 2 batches and will continue to make again. I had some leftover in the piping bag so kept it in the fridge and used another day on muffins so yes, you can make it ahead and bring back to room temp to use.

kmw - I made this to go on my daughter's 1st birthday cupcakes & it was great.  A few people couldn't believe we made it. It easily lasts a few days & also freezes well. We did a few test runs.










24
Cakes / Donna Hay's Breakfast Bars
« on: May 29, 2013, 04:15:47 am »
Donna Hays Breakfast Bars

Ingredients
65g rolled oats
20g flaked almonds
35g sunflower seeds
25g quinoa flakes
2 tablespoons wheatgerm
100g plain wholemeal flour
tspn baking powder
1 tspn ground cinnamon
120g brown sugar
125g canola or vegetable oil
1 egg
1 tspn vanilla extract
130g dried cranberries (craisons)

Preparation
1. Preheat oven to 160 degrees.
2. Place oats, almonds, sunflower seeds and quinoa flakes on a baking tray lined with baking paper and bake for 10 minutes, stirring occasionally, or until light golden.  Set aside to cool.
3. Place wheatgerm, flour, baking powder, cinnamon and sugar in TM bowl. Mix 3 seconds, speed 7.
4. Add oil, egg and vanilla.  Mix 5 seconds, speed 4.
5. Add cooled oat mixture and cranberries.  Turn to close lid setting, select reverse and knead for 20 seconds.
6. Pour mixture into 20cm x 30cm slice tin that has been lined with baking paper. Press down gently and bake for 25-30 minutes or until golden brown.
7. Cool in the tin for 10 minutes before turning onto a wire rack to cool completely.
8. Cut into 16 bars when completely cooled.

Notes
I used a handful of whole almonds instead of flaked, toasted and then chopped in tmx using one press of the turbo button.

Members' comments

MF - they are absolutely delicious. Thanks for the recipe Kimmyh. I had to make another batch as the first batch disappeared so quickly.

Cookie -  they taste delicious. I made a couple of errors in the preparation but they still tasted lovely. I used quinoa, not quinoa flakes, reduced the sugar a little, and I didn't have any wheat germ. Before I toasted the first ingredients I blitzed them a bit.



25
Non Thermomix Recipes / Pizza Strudel or Calzones
« on: May 26, 2013, 05:11:27 am »
Pizza Strudel or Calzones

Ingredients
1 cup diced or shredded ham
1 cup mushrooms, chopped
1 cup capsicum, diced
1 cup onion or spring onions, chopped
1 cup reduced fat tasty cheese, grated
2 tablespoons grated parmesan cheese
2 tablespoons tomato paste or thick pizza sauce
1 tspn crushed garlic (jar or fresh)
1/2 tspn dried basil or pizza topper
8 sheets filo pastry
cooking spray

Method
Preheat oven to 200C.
Mix all ingredients, except filo and cooking spray, in a large bowl.
Place one sheet of filo pastry on clean bench and spray with cooking spray.
Place another sheet of filo pastry on top and spray with cooking spray.
Continue layers until all 8 sheets are used.
Place pizza filling on top in centre of filo.  
Spray edges with cooking spray then fold right and left edges inwards, spray again.
Roll pastry and filling carefully to form a parcel. Spray fold side with cooking spray.
Place strudel with fold side underneath on a baking tray lined with baking paper.
Spray top of strudel with cooking spray, pierce top to let out steam.
Bake 35-40 minutes or until golden brown.
Serve immediately as pastry will soften when left.

Notes
A favourite recipe of our household from 'Symply Too Good to Be True - Book 1
Filo stack can be cut in half to make two smaller strudels or using more filo sheets make four individual strudels.

To make into Calzones
Mix up a batch of your preferred pizza dough recipe and divide into 6 balls.
Roll each ball out into a circle shape approx. the size of a bread and butter plate, making sure dough isn't too thin.
Spread pizza strudel filling over one half of each circle.
Moisten edges of circle and fold dough over filling to form half moon shaped parcels.
Press down edges or twist to seal.  
Glaze with egg wash (one egg beaten with 1 tabs water) and place on lined baking trays or heated pizza stone.
Cook in oven preheated to 205C for approx. 20-25 minutes (cant remember the exact time) or until golden brown.

26
Cakes / Moist Carrot Cake
« on: May 26, 2013, 02:09:02 am »
Moist Carrot Cake

Ingredients
300g carrot, roughly chopped
3 eggs
200g vegetable oil
200g brown sugar
310g self raising flour
tspn bi-carb soda
1 tspn cinnamon
1 tspn nutmeg
pinch salt
cup walnuts, finely chopped (optional, I don't bother as my children don't like them)

Preparation
1. Preheat oven to 180 degrees.
2. Grease and line 2 medium loaf tins with baking paper.
3. Place carrot in TM bowl and chop 5 seconds, speed 5.  Set aside and rinse bowl.
4. Insert butterfly and add eggs, oil and sugar. Mix 15 seconds, speed 4. Scrape down bowl
    with spatula and mix again for 15 seconds, speed 4.
5. Remove butterfly and add carrots, floor, bi-carb soda, spices and salt.  Turn to close lid setting
    and knead 20-30 seconds until roughly combined.
6. Add walnuts if using and use spatula to combine and mix in any flour that is not mixed in.
7. Pour mixture into prepared tins and bake for approximately 30-40 minutes or until light
   golden and cake springs back in middle.  Leave to cool in pans for about 10 minutes.

Notes
Adapted from original recipe found in PWMU cookbook.
Can be served as is or topped with cream cheese frosting.
Mixture can also make one loaf and 12 small cupcakes (use cupcake wrappers and cook for 30mins).
Mixture can also make 12 large muffins.
Recipe can be halved to make one loaf.
This can also be cooked in a large slab pan, iced and cut up into squares for parties, etc.

27
Non Thermomix Recipes / Bounty Day Pie
« on: May 13, 2013, 05:00:35 am »
Bounty Day Pie
Recipe from my high school International Cookery Class.  Serves 4 generously.

Ingredients
1 tablespoon oil
1 onion, chopped
500g beef mince
400g can of diced/chopped tomatoes
1 teas beef stock powder
1/4 teas dried basil
1/4 teas dried thyme
1 tablespoon plain flour
1/4 cup water
250g packet of frozen spinach
125g ricotta cheese
125g Swiss cheese, grated
6 sheets filo pastry
cooking spray

Method
Heat oil in medium saucepan and brown onion and mince.
Add tomatoes, beef stock powder, basil and thyme.
Bring to boil, reduce heat and simmer uncovered for 20minutes.
Stir in blended flour and water until mixture boils and thickens. Remove from heat.
Whilst beef mixture is cooking, heat spinach in small non stick frypan over low heat until most of the moisture has evaporated.
Cool slightly and mix in ricotta cheese. Set aside.
Preheat oven to 190C.
Spray 20cm x 20cm approx. lasagna or baking dish with cooking spray.
Place one sheet of filo pastry on clean bench and spray with cooking spray.
Place another sheet of filo pastry on top and spray with cooking spray.
Continue layers until all 6 sheets are used.
Cut filo stack in half and use one half to line the base of prepared dish (filo will extend up the dish on two sides).
Top with beef mixture, then spinach ricotta mixture and finally Swiss cheese.
Place remaining filo pastry half on top, tucking two sides down (opposite to the base filo) to form a pie.
Spray with cooking spray and bake 30 minutes until golden.

28
Recipe Book Recipe Reviews / Vanilla Thriller Tenina's For Foods Sake
« on: April 14, 2013, 01:26:39 pm »
Made this for hubby's 40th birthday. Used a 23cm round springform tin and added white chocolate tiles around the outside to disquise my layers  ;)  This is a lovely slice that I enjoyed.  The instructions were flawless and easy to follow. So much simpler than the original 8 layers!!  Being a Zumbo tragic, I am pleased I tackled this.  However it didn't blow our socks off and given the effort required to make it, will probably not make again.  There are just too many other recipes out there I want to try and not enough special occasions for them (and most of them are from Tenina's cookbooks!).  If you do have a go, be quick with the final glaze layer. It sets really quick and will not allow you to attempt to neaten it, no matter how hard you try. Thanks Tenina for channelling my inner Zumbo :D

29
Drinks / Superfood Smoothie
« on: January 02, 2013, 11:18:58 am »
Superfood Smoothie
This is my conversion of David Wolfe's superfood smoothie recipe that appeared on the Today show here: http://today.ninemsn.com.au/healthandbeauty/8213959/stars-slimming-secrets
I have doubled the original recipe so that it makes 4 serves. I like to make up a batch and store the rest in glasses in the refrigerator for convenience. Just give it a good stir before you drink it.

Ingredients
250g blueberries or raspberries, frozen or fresh
2 tablespoons acai powder
2 tablespoons chia seeds
2 teaspoons palm sugar or rapadura (or 2-4 tablespoons of honey)
2 teaspoons maca powder
2 teaspoons mesquite meal
12 cacao beans
730g water

Method
Place all ingredients, excluding water, in the tm bowl and blend for 10-20 seconds, speed 8.
Add water and blend for 1 minute, speed 8.
For a smooth finish blend again for 30 seconds, speed 10.
Pour into four large glasses.

30
Desserts / Jelly Whip
« on: January 01, 2013, 02:45:45 am »
Jelly Whip
Inspired by Judy's one whip icecream, I found my mother's jelly whip recipe from my childhood and this is the conversion.

Ingredients:
1 cup light evaporated milk
1 cup boiling water
1 pkt jelly crystals

Method:
Place evaporated milk in freezer until icy cold (I put whole can in for about 1 1/2 hours).
Place tmx bowl in refrigerator to chill.
Dissolve jelly crystals in boiling water.  Allow to cool but not set.
Place 1 cup of chilled milk in tmx bowl with butterfly inserted and whip 2 minutes, speed 4 until thick and fluffy.
Whilst on speed 4 pour in jelly through hole of lid and whip for another minute or two until thick and fluffy.
Pour into serving bowls and set in refrigerator. Serves 6.
I used Berry vanilla low calorie jelly crystals, but any flavour or type of jelly crystals is fine.

Members' comments
Jamberie  - Oh yes, I've made a version of this from a Symply Too Good to be True recipe.

This is Annette's
2 cups frozen Berries
3/4 cup CHILLED light evaporated milk
2 x 200g tubs diet berry yogurt
1 sachet lite rasberry jelly
1/4 cup boiling water

Semi defrost berries.  Place evaporated milk in freezer until icy cold, Place  locked in refrigerator to chill.
Place chilled milk in TM  locked  with butterfly inserted and whip 2 minutes, speed 4 until thick and fluffy.
Whilst on speed 4 pour in yogurt through hole of lid and whip for another minute or two until thick and fluffy remove butterfly and mix in berries on  counterclock speed 1 for a few seconds until blended through. Dissolve jelly in water pour into bowl mix for 2-3 seconds,  counterclock for a few seconds there should still be small pieces of berries through mixture.
Pour into serving bowls and set in refrigerator. Serves 6 - 8.

Bootobethin - I made this today with 1 cup of frozen soy milk.  It worked beautifully!
I froze the soy milk over night and then removed it from the freezer while I made the jelly.
I put the frozen milk into the Thermomix and processed for 5 seconds speed 8.
I then put the butterfly in and followed the recipe.
The result was a very light and fluffy dairy free dessert.
So easy! Thanks Kimmyh.

deedub - I made this the other day and while the texture was great, I really didn't like the flavour, and neither did the kids. Suspect it was the jelly I used, just tasted too 'artificial'? Ended up chucking it out - next time i think I'll try a variation using gelatin instead.

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