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Topics - ozzy-dj
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« on: April 26, 2010, 02:19:01 am »
Name of Recipe:BBQ STStyle
Number of People:2 - 4 depending on number of steaks
Ingredients:
2 – 4 steaks good quality such as porterhouse or scotch fillet. 3 – 4 cm thick
Marinade;
2 Tbsp Hoi Sin sauce
1 tsp salt
T Tbsp sugar
1 Tbsp rice wine or dry sherry
1 Tbsp (2 cm ) fresh ginger
2 Tbsp oyster sauce
2 Tbsp soy sauce
1 tsp sesame oil
2 cloves garlic
1 small red chilli
2 tsp cornflour
Preparation:
Place garlic, ginger & chilli into the bowl. Chop at speed 9 for 6 seconds.
Scrape down bowl. Add all other marinade ingredients to bowl mix at speed 7 for 8-10 seconds.
Place steaks in pan and pour marinade over. Marinate 1 hour. Turning if not covered by marinade.
Drain and arrange steaks on tray of Varoma. Allow space for steam to rise between.
Place 500 ml water in bowl. Set time for 20 min. Temp varoma speed 1.
Photos:
next time
Tips/Hints:
You can cook rice or potatoes in the basket while the steak cooks. if so use speed 4
I put the steaks on the tray and put veggies to steam underneath so it is a one dish meal.
This timing gives a medium done steak but very juicy
Judy: My steaks were only 2cm thick so I cooked the vegies for 15 minutes then added the varoma tray with the meat and cooked a further 10 minutes. Heated up a pack of frozen mushroom gravy (EDC) and now I am sold on this idea of varoma steaks. Thanks ozzy-dj for this recipe - we don't eat a lot of red meat but with this easy method we may start to now.
Ruth: We don't have those sauces so he made the marinade based on Jude Blereau's basic Asian marinade from 'Wholefood'. This is
1.5 tbsp tamari 1.5 tbsp mirin 3 tsp pear concentrate 1 tsp grated ginger 1 tsp shopped fresh coriander 1 garlic clove 1/4 cup water. We followed DJs method and added in the chilli and cornflour too.
KerrynN: We did kangaroo this way tonight. It was good but I think it would have been better with less cooking time, say 15 minutes. Parts of the steaks were thinner and these bits were really difficult to eat. Flavour was good though.
luel: I did some kanga this way the other night. Had potatoes cooking in basket and when they hit the 11 mins to go mark i popped on the varoma tray containing some marinated roo steaks. I just bought the ones from woolies already marinated. They came out absolutely delish, moist and tender and quite rare (just how i like them). The steaks were also rested while potatoes were mashed and salad was served, so about 5 mins.
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« on: April 18, 2010, 06:31:37 am »
Name: Carrot cake with nuts
Size: 12 pieces 20cm X 20cm
Ingredients
160 gr carrots cut in pieces
80 gr nuts I like almonds but the nuts are optional
140 gr oil
160 gr sugar
130gr plain flour
2 eggs
1 teaspoon baking powder TM
1 teaspoon allspice or mixed spices
1 teaspoon baking soda (bi-carb)
¼ teaspoon salt
1 teaspoon vanilla essence
Topping thanks to Trisha Burgess
250 gr cream Cheese
60 gr Maple Syrup
80 gr nuts optional
Method
Put carrots and nuts in TM Bowl chop at speed 8 for 6 seconds or until chopped to your liking
Scrape down the bowl.
Add all the rest of the ingredients to the bowl. Combine at speed 6-7 about 15 seconds. Check and scrape down sides and mix a couple more seconds if necessary.
Preheat oven to 180 C
Grease and line baking pan. I use 20 cm square.
Pour mix into prepared pan. Bake for 40 min or until straw comes out clean.
Cool slightly then remove from pan and cool completely.
Topping. If using nuts put in bowl and chop at speet 9 for 3-4 sec.
Add cream cheese and mapyle syrup. Mix at speed 4 for 30 seconds.
Spread on Cake.
members' comments
cookie - we really like it. I reduced the sugar by about 20g. I didn't put the cream cheese icing on it, I just used a butter icing and then TMXed a few almonds to sprinkle on the top. Great recipe.
Amanda - I made this brilliant little cake on Saturday and it was all gone by yesterday morning, so I will be doing another today (we currently have loads of carrots)!
I iced it with 80gms cream cheese, 40gms butter, about 1 cup of icing sugar and a slurp of pure maple syrup - divine! It's just delicious - excellent crumb and beautifully moist!
CP - Lovely, easy and quick to make. Will make this again, thanks for converting.
maddy - we really enjoyed it. I used walnuts in the recipe.
Icing (like Amanda) I used:
80g cream cheese
40g unsalted butter
30g maple syrup
130g icing sugar.
Thanks for posting it ozzy-dj
Chelsea - Oh heavens. This cake is divine and so easy! Thank you for the wonderful recipe Ozzy-DJ and also thank you Maddy for jotting down the yummy icing measures.
Yvette - stayed lovely and moist for days (it didn't really taste like carrot cake though).
lucky - very yummy, thank you for sharing! It's all gone, and didn't even get to be iced.
Nic2WIN - Yum. Was intending to make it into muffins to take in lunch boxes (we've plenty of carrots so still can ...) I made it into two "loaves" which I sliced in half and filled the middle and the top - yum, yum. Couldn't actually believe how easy it was!!
Really nice and a big hit with ds1 (ds2 doesn't like carrots apparently). Many thanks for sharing.
Moo2 - Made this the other day with pecans, walnuts, carrots and dare I say it, pumpkin as I didn't have enough carrots. It was lovely & moist and so very easy. The best thing is that my 3 DS's all thought it was one of the best chocolate cakes they had tried. I didn't dare tell them it had veggies in it. Thanks for posting this recipe Ozzy-DJ.
Denzelmum - Made this without frosting. Very moist and yummy. All gone by now.
Shazzy - YUM! Thanks for this - we have all loved it especially the icing!!! My 2 boys and I were discussing the merits of just making the icing and eating it without the cake!! Very easy to make - will definitely make this again.
Obbie - I made this yesterday, and gave 1/2 to Mum & Dad. Yummy, and so easy.Thankyou.
dede - Made this today. I have yet to taste it but it smells great and was really easy to make ( like most things with the TM).
funnyfarm2 - Thanks for posting this recipe! This has become my favourite tmx cake. Everyone in my family loves it with or without icing. I usually double the recipe and cook in a large spring form tin. Even then it still doesn't last very long. I also use a more traditional cream cheese icing using lemon juice.
JD - I've done the version from Brazen's blog and I love this recipe too so it is certainly good for all our new members to see it and perhaps try it themselves. I've frozen it complete with the philly lemon icing - thaws out perfectly.
Thermobudgie - This is the BEST carrot cake ever!! So easy and so yum. I've made loads of carrot cakes and they are usually pretty tasty but this wins hands down. The only things I change is to cut down the sugar to 100g of rapadura or brown sugar and to add extra nuts in at the end because we love crunching on big bits of nuts! Thanks for posting such a great recipe.
Amanda - it's such a great cake.
SueJen - Out of the oven partly eaten. Icing, unbelievably great. Cake so moist. Don't like carrot cake but love this one. Saw it here and thought it would be great for visitors. Had to try a piece though and its really good and so easy.
Bec8112 - Yum! It's so easy and tasty. I used almonds and then added some walnuts at the end for some crunch. Had no maple syrup so used 60gm light agave syrup in the icing, yummy and not too sweet.
Emme - This is a great recipe, mixed it up, put in the pan then realised I had forgotten the sugar, tipped it back into the thermo bowl and blitzed it again this time with sugar. Put back in pan and baked, turned out lovely. Will certainly make it again but with sugar added at the start (less mess).
VieveMS - Can't believe how quick and easy it was to make. I used the same icing as Amanda and Maddy (80g cream cheese, 40g unsalted butter, 30g maple syrup, 130g icing sugar). If I was to make the icing again I'd probably reduce the amount of maple syrup slightly as I did find it very sweet. Definitely a winner!
blackwood - This is so quick and easy! I love carrot cake, but they take so long to make pre-TM days...grating the carrots, chopping the nuts...etc. This version is amazing..I think it is my favourite cake at the moment. I've made it at least half a dozen times now. It is so moist and I love the fact that it makes a smaller sized cake than my old carrot cake recipe. It means that the cake gets gobbled up before it has a chance to go stale...then I can make another one! A definite winner from this household 5/5!
Uni - Too easy. Cut into pieces, individually wrapped and in the freezer for DH to take to work .
Amy - I whipped up two batches of this recipe and made 4 carrot cake loaves for a bake sale. I used the cream cheese icing but I didn't have any maple syrup but it was fine without it though. Thanks for the recipe, its great!
SuzieG - Made as cupcakes with the maple syrup icing version. Mmmmmmm Cooked 190oC for 20 mins, swapping trays over half way through, I think I got 22 out of the mix.
kezza - Made this today in ring tin. I only cooked it for 30 mins fan forced. It seemed to be done - I hope so as I am taking it to work for a friend's birthday.
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« on: April 14, 2010, 11:00:33 am »
Name of Recipe: Garlicky Chicken adapted from recipe by Regan Burns
Number of People: 4 serves
Ingredients:
For garlic paste
1 head (about 20 cloves) garlic peeled
1 Tbl fresh thyme
½ tea salt
2 Tbl extra-virgin olive oil
Place garlic in bowl and chop speed 7, time 4 – 8 seconds. Scrape down the bowl. Add oil and thyme. Pulse speed 10 for 4 seconds. Remove from bowl but do not clean bowl.
For Chicken and garlic sauce
1 whole chicken no 16
2 heads of garlic, one whole and the other separated but left unpeeled
Extra-virgin olive oil for oiling chicken etc.
10 sprigs of fresh thyme
½ lemon cut into 4 wedges
1 stalk celery cut into 5 cm pieces
60 ml white wine
750 ml water
2 Tbl TM stock concentrate
Loaf of crusty bread home made of course.
Preparation:
Remove neck from chicken and the first two joints of the wings. Set aside.
Loosen the skin on the breast, legs and thighs of chicken. Distribute the garlic paste into the area under the skin.
Cut the top off the whole garlic, salt and pepper and drizzle with oil. Place in the chicken cavity with 5 sprigs of thyme. Tie legs together, careful to not make the bird too high for the varoma. Oil the skin of the bird and salt liberally.
Place the remaining thyme in the bottom of the varoma, place the bird on these, breast up. Put lemon and the unpeeled garlic around the bird.
In the bowl put the neck and wing pieces, wine, water, celery and stock. Set for temp varoma, speed slow, time 45 min.
Put varoma in place. If necessary place a small weight (I use my salt jar) on lid to hold it firm.
After 45 min test for done (temp 66C) If needed cook for a further 10 min.
Remove chicken to a cutting board to rest. Add all the ingredients from the varoma to the bowl set temp varoma, time 5 min speed 1. When reduced strain and reserve the garlic cloves.
While sauce reduces cut 4 to 8 thick slices of crusty bread. Coat one side with garlic infused olive oil. Place under griller to toast. Garlic infused oil can be made and kept by storing garlic cloves in a jar of extra-virgin olive oil or just crush 2-3 cloves in a small quantity (1/2 cup) of oil for this use.
To serve; either place the toast in a shallow bowl, top with a piece of chicken, pour some sauce over the top and garnish with several cooked garlic cloves. Or; serve chicken on plates with toast on the side.
Tips/Hints:
Goes well with a simple salad or steamed summer veggies.
Re the amount of garlic - the taste was not overpowering at all.
members' comments
Thermomixer - You can push down hard on the chicken's breastbone and break its ribs to help fit it into the Varoma.
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« on: April 04, 2010, 08:00:18 am »
I processed a few Kilos of tomatoes into sauce. Basically the recipe as in the EDC. When I washed up the bowl and lid I discovered the lid on the top around the vent is stained slightly red from the tomato. I have really scrubbed and also tried a bit of bleach in the water but it is still visible. I know it will not hurt anything but I am a new consultant with only one bowl at this time and I really would like to clear it off. Any ideas or suggestions? Has this happened to anyone else?
dj
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« on: March 21, 2010, 03:07:11 am »
Inspired by chocolate banana icecream; Lately I have found bananas on sale a a very good price so bought a few kilo. As I should have realized they were perfect that day but did not have much scope for the future. Not to dispair, I pealed, cut into 3cm chunks, put on a pan to freeze then after frozen put in a big ziplock bag in the freezer ready for chocolate banana ice cream. I missed my morning banana so thought I'd ty something with great success so thought I'd share. 250gr milk in the bowl 1 Tbl honey about 1 or 2 banans as frozen pieces wizzed at speed 7 for about 1 min. Sort of look in and see if the banans are all mixed in. It looks like a thick shake. Tases like a thick shake and is sooo good to drink. sorry no pictures this time. I drank it all. 
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« on: February 21, 2010, 06:01:42 am »
Name of Recipe: Traditional mayonaise
Number of People:
Ingredients:
I will list ingrediants per egg. I usually make 3 or 4 eggs at a time.
1 egg room temperature
1 Tablespoon mustard (dijon is my prefered)
1 teaspoon salt or to taste
1/4 teaspoon whit pepper (or black if you do not mind the flecks)
1 Tablespoon vinegar or lemon juice
about 250ml oil I prefer a light olive or sunflower
Preparation:
Put all the ingredients except the oil in the TMX Bowl
Put the MC in place
Set speed at 9
Pour the oil on the lid and it will dribble in
When about half of oil is in lift the MC and check. If it is starting to cling to the sides you can add the oil faster.
The more oil you add the thicker it will get. So you decide. Stick the spatula in and see how thick it is as you go.
Photos:
Tips/Hints:
This keeps well in the fridge. You can add flavours such as garlic or tomatoe paste. Add chopped pickles. It is a great basic for other dressings.
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« on: February 09, 2010, 04:52:06 am »
I have a potential client that would be looking for using the TMX in her cake decorating business. Would love to hear from anyone who may have comments on how it can be used for this specific function. I know she does lots of chocolate and iceing.
dj
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« on: February 07, 2010, 04:49:57 am »
Another Banana bread. converted from my original recipe
place 160g sugar in bowl wiz at spee6 2 sec
add 113g butter I use cold from the fridg wiz about 4 sec speed 6 I peek in the top to see if it looks like creamed sugar & butter
add 3 bananas (peeled)
add 2 eggs wizz about 6 sec speed 4-5
add 1 teasp. bicarb soda + 1/2 teasp. salt + 83g plain whole wheat flour + 80 g plain flour stir speed 4 about 6-7 sec
It can optionally have nuts such as walnuts but I do not as my family prefers it without.
put into greased and paper lined loaf pan cook 40 - 50 min at 180C
great with butter or cream cheese
I usually make a few loafs and freez some sliced for when guests arrie for mornin tea and nothing else is available.
members' comments
Zan - Thanks a really lovely light fluffy and yummy Banana Bread.
Mezza39 - Thanks ozzy. Had to use all plain flour as didn't have any whole wheat. Still delicious, and the kids loved it too.
85model - this banana bread is delish!!!
dede - What can I say but yum yum. Great recipe. I added walnuts to my mix.
Bubbles - I made this a few days ago and it was gone within 3 days! I am making it again today but will make two loaves so I can manage to get one in the freezer as per your suggestion ozzydj - thanks it is very easy and delicious!
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« on: February 03, 2010, 07:37:16 am »
Just received my Bimby. I made pumpkin soup under the watchful eye of the consultant and she advised me of all the features etc. Since she left I have made the stock and am just checking a recipe I plan to use for dinner to be sure I have everything. Now that I have my TMX I will start converting my recipes and will post as I do. dj
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« on: January 30, 2010, 10:31:42 am »
Hi everybody. Found this site looking for recipes for my new (yet to be received) Bindy. Really liked the sound of some of them and looks like a good place to share our experiences. good and bad  I am really interested in main meal stuff. I can do without the desserts. ozzy-dj
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