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Topics - judydawn
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« on: July 04, 2024, 04:56:10 am »
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« on: June 26, 2023, 09:47:56 am »
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« on: June 25, 2023, 04:21:51 am »
I thought this tip from Chookie should have a post of its own.
‘I bought a large bag of peeled garlic. I’m mincing it with fresh ginger and spring onion in TMX to form a paste. I freeze this in snack bags to add to stir fries and soups. I use roughly one bunch of spring onions, white part, 1/2 to 3/4 cup of ginger and almost a cup of peeled garlic cloves. Could use 1/2 a brown onion instead of spring onions.
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« on: November 28, 2022, 09:32:30 am »
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« on: November 02, 2022, 08:22:46 am »
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« on: August 24, 2022, 01:19:50 am »
This is all over FB so for those who are not on there this is the information they want you to know. ‘Due to a problem when using the Thermomix®TM6 measuring cup, we have prepared a new version of the TM6 and TM5 software. Please make sure you do not skip the latest update to get the additional safety instructions. In addition to new software, we also: * updated all recipes involved so that they are available to you in Guided Cooking with the updated safety instructions. *updated the instruction manual and included the updated safety instructions in our product demonstrations For more information, please visit www.thermomixfacts.com.au’ ‘
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« on: June 20, 2022, 04:25:58 am »
Hands on session to discover how Thermomix can help you save time and money in the kitchen.
This Session is designed to offer hands on experience with Thermomix (TM6), how it can save you time and money in the kitchen. We will cook and eat together:
Join us to Cook, Learn and Share more Together! Everyone is welcome at this free community event, you could even be rewarded for bring a friend with you*! (ask us how!)
On the evening you will enjoy a warm apple cider upon arrival, we will demonstrate a delicious and cost effective beetroot hommus dip and in season Red Cabbage salad with figs and gorgonzola, plus the ever popular portugese tarts. You will then get hands on and create a quick and easy Chicken Curry. We will enjoy the finished product together at the end of our session.
🌱🌱Feel free to bring your excess herbs and vegetables for our produce swap table
See You there!
Brought to you by the Southern Sapphires Branch
Register Here:https://www.eventbrite.com.au/e/cook-learn-and-share-more-in-person-free-thermomix-cooking-session-tickets-356902794867
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« on: March 01, 2022, 11:26:16 am »
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« on: October 22, 2021, 11:55:32 am »
I’ve often read how people put scraps of veggie peelings, onion skins etc into a bag and keep it in the freezer. When the bag is full they make a veggie stock out of it. Has anyone done this? I did tonight but I’m wondering how it will taste (guess I should taste it but it smells funny) and am worried that after going to all the trouble of adding fresh veggies to it tomorrow to make soup I might be wasting my time and money. I do intend adding some VSC as well as assorted veggies.
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« on: July 28, 2021, 01:15:19 am »
Screen shot of Chookie’s recipe
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« on: January 21, 2021, 07:59:34 am »
Pumpkin, Chia & Cashew Soup - serves 4.
Ingredients
1 Tblspn Olive Oil
1 onion, quartered
1 clove of garlic
550g peeled & roughly diced pumpkin
80g roasted cashews
1.5 Tbspns Tomato Relish (or 1 Tbspn tomato paste)
1 litre water
1.5 tbspns veg stock concentrate
1.5 tbspns chia seeds
S & P to taste (I only used pepper)
Place the oil, onion and garlic into the TM bowl, chop a few seconds on speed 5.
Sautée 4 mins/Varoma temp/speed 1, MC off.
Add the pumpkin, cashews and tomato relish.
Cook 3 mins/100 degrees/reverse/speed 1.
Add the water and veg stock concentrate, cook 20 minutes/100 degrees/speed 1 or until the pumpkin is cooked.
Add the chia seeds and process 1 min/speed 9. Taste before adding S & P.
This recipe has been converted from one in a 2019 Woolworths magazine.
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« on: May 28, 2020, 10:59:26 am »
TUNA & VEGGIE CASSEROLE Serves 3 - 4
This recipe came about because of having bits and pieces in the veggie crisper to use up.
2 tsp olive oil
80g onion, quartered
60g red capsicum, cut into chunks
100g sliced mushrooms
1 bunch broccolini, ends trimmed.
1 large tin tuna
Cheese sauce - 2 tsp Flora light margarine (or butter if it suits your diet), 2 T plain flour, 300ml low fat milk, 60g low fat cheese and 20g Parmesan (will be divided later), S & P
Topping - crispbread (crushed) or breadcrumbs mixed with 35g of the cheese.
Heat the olive oil in the TM bowl on Varoma temperature for 2 minutes.
Add the quartered onion and the red capsicum, chop 6 sec/speed 7 then add the sliced mushrooms and cook 5 minutes/varoma temp/speed 2/reverse/MC off. Place the mixture into the bottom of a casserole dish.
Meanwhile steam the covered broccolini in the microwave with a small quantity of water for 3 minutes on high. Place on a chopping board and cut into 4 cm pieces then mix it with the other veggies in the casserole dish.
Rinse and dry the TM bowl then chop the cheeses 8 sec/speed 6. Reserve 45 g cheese for the sauce and the rest (35g) for the topping.
Rinse and dry the bowl again. Place 2 tsp Flora light margarine or butter into the TM bowl, melt 1 minute/speed 1.
Add the flour and cook 2 mins/90 degrees/speed 1, stopping the machine and helping to incorporate the flour with a spatula twice during the cooking time.
Add the milk, mix on speed 5 to incorporate the flour mixture for a few seconds then cook for 6 mins/90 degrees/speed 3.
Add the larger quantity of grated cheese and S & P to taste then cook 2 mins/90 degrees/speed 3.
Pour the sauce over the tuna, sprinkle with the combined topping ingredients and bake 180 degrees Celsius for 20-25 minutes or until heated through and topping is brown.
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« on: August 11, 2018, 11:37:21 am »
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« on: August 01, 2018, 09:44:26 am »
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