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Topics - auds

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Main Dishes / Auds Butter chicken
« on: March 09, 2014, 04:48:52 am »

Auds butter Chicken
1 small can chickpeas drained and rinsed
2 garlic cloves
150g yoghurt
1 1/2 teaspoons garam masala
1kg boneless chicken breast chopped into 3cm pieces
800ml tomato juice
90g honey
1 1/2 teaspoons ground fenugreek
120g butter
300ml cream:

Drop garlic onto running blades speed 7 - scrape down
put chickpeas, yoghurt, garam masala into TM blitz for 5 secs speed 7.  
Put marinade into a bowl with chicken and marinate several hours or overnight
rinse thermomix.

Add tomato juice to TM cook veroma temp spoon speed for 5 mins.  Add butter, honey, fenugreek and cook Varoma temp speed spoon for 25 mins with the MC off

Add cream mix for 5 seconds speed 5 - MC ON

Cook spoon speed temp Varoma for 10 mins with MC off

Add 1 tsp salt

Add chicken and cook 100 degrees spoon speed REVERSE with MC off for 20 mins


Once the sauce cooks down there is plenty of room for a kilo of chicken. If you like a thicker sauce cook for an extra 10 mins before putting the chicken in.  This does make quite a bit of sauce so I usually freeze the excess sauce to make another Butter chicken just starting again with the marinade ingredients and then cook the marinated chicken in the leftover sauce

You can make the marinade and put the chicken in it and then start the sauce and cook it all at once (which means you just have to rinse the TM between marinade and cooking) but marinating the chicken for a long time makes it a lot more flavourful

I usually cook the whole kilo of chicken and freeze leftovers - this freezes well:

Recipe Requests / Tomato sugo recipe
« on: March 07, 2014, 12:24:57 am »
does anyone have a good one?  thanks

Tips and Tricks / making a small amount of paste?
« on: October 06, 2013, 06:33:32 am »
when trying to make a small amount of paste all the stuff just flys around the bowl and inside the lid and so effectively wont chop.  Any hints to keep it down near the blade?  can i put the bowl inside or something else to keep it chopping properly?


Questions? Technical Issues? The Survival Guide / What temp to simmer on?
« on: September 04, 2012, 03:00:19 pm »
Tonight I tried to convert my Red Wine Jus recipe which I have done countless times on the stove and its been perfect each time.

Its about reducing the liquid until it reaches a certain consistency.  It should yield about 400ml of Jus.

Doing it in the TM by the time it got to the right consistency there would have been 100ml at the most.  I simmered at 100 and wondering if that was too hot and it should have been done at a cooler temp.

Although I cant see how it would make the consistency happen quicker but keeping the liquid volume up.

What is the simmering temp on the TM?

Cheers in advance

Questions? Technical Issues? The Survival Guide / yoghurt
« on: July 25, 2012, 10:08:19 am »
I have been making my yoghurt successfully for a while now but dont ever get to use it up before it goes off.

I am thinking of trying to half the recipe.  Any suggestions regarding reducing the cooking time would be appreciated.  Would I just half the cooking time or maybe 3/4?

cheers all  :)

Soups / Thai Prawn and pumpkin soup
« on: June 27, 2012, 01:20:09 pm »
Name of Recipe: Thai pumpkin and prawn soup
Number of People:4

Ingredients: 1 tbsp vegetable oil
1 cup coconut milk
1 tbsp red curry paste
4 cups pumpkin (chopped)
2 cups chicken stock
1 tbsp palm sugar  (grated in TM first)
1 tbsp fish sauce
24 prawns (raw , shelled and deveined)
half cup thai basil chopped
3 kaffir lime (leaves finely shredded)  


Place oil, 80mls coconut milk and red curry paste in TM - Cook on 90 for 7 min speed spoon

Add pumpkin and stock and cook on 100 - speed spoon - 20 mins - MC OFF

Blitz for 10 sec speed 7

Add palm sugar and fish sauce - blitz for 3 sec speed 7

Add rest of coconut milk and prawns and cook 100 reverse speed spoon for 3 mins (depending on size of prawns) mine were average size.

Season with salt to taste

serve topped with Thai basil and kaffir lime leaves


This was really good - probably one of the best I have converted - I marinated my prawns in olive oil, garlic and chilli beforehand - my prawns when cooked were about the size of a 20c coin.
The original recipe called for 400ml coconut milk but I wanted a thicker consistency.

Members' comments

Kulsha - Thanks Auds, I made this tonight and it was delicious!!  I used the red curry paste from the EDC.

Kulsha - Made this again, it is awesome!!!  We didn't have prawns but added some shredded roast chicken and torn basil leaves to the bowls before ladling the hot soup on top - tasted so much like a laksa with only a fraction of the effort!

Rotorchef - used green curry paste, butternut pumpin and poured the soup over some noodles. Delicious!

Questions? Technical Issues? The Survival Guide / Yoghurt question
« on: May 17, 2012, 01:39:50 am »
I made the yoghurt from the EDC last night and checked it this morning.  It has worked - yay - but its quite runny.  The EDC said to make pot set style yoghurt to strain it through muslin which I did - however the yoghurt just ran straight through the cloth (too runny).

I have put it in the fridge hoping it will set a bit more in there ????  If not - any suggestions as to how I get the thicker yoghurt?

Thanks in advance :)

Questions? Technical Issues? The Survival Guide / Risotto question?
« on: February 24, 2012, 12:27:20 am »
Hi all

Am making risotto today to make arancini for tonight.  My questions are can you double the recipe and if so would you have to cook it longer?

Also does anybody know if risotto freezes well?

thanks in advance  :-*

Main Dishes / Lamb Rogan Josh
« on: February 15, 2012, 12:52:06 am »
[Name of Recipe:Rogan Josh
Number of People:4-6
Ingredients:500 lamb cut into pieces
 2 medium Onions halved
 1 tsp. Kashmiri chilli powder (or half tsp paprika)
 3/4 cup yoghurt
 1 tbsp. Coriander seeds
 2 tsp. Cumin seeds
2 green chillis
 1 tbsp. Poppy seeds
half cup water
 16 Almonds
 4 Cloves
 1/4 tsp. Peppercorns
 2 brown cardamoms
 A pinch of Mace
 A pinch of Nutmeg
 5 Green cardamoms, crushed
 2 Bay leaves
 1 Cinnamon Stick
10g oil
2 tomatoes
 1 tbsp. Turmeric & Red Chili powder
4 Garlic gloves
 1 tsp. Ginger
1 tsp salt

Preparation:Roast coriander, cumin, poppy seeds, almonds, brown cardamoms, pepper, cloves, mace  in tm for 8 mins varoma temp sp spoon. Add garlic and ginger and a little water. blitz for 8 secs speed 10 to make a paste.  Remove from TM

Blitz onions, chillis  & tomatoes on speed 8 for 8 seconds scrape down and add bay leaves, cinnamon stick and cardamoms. Add 10g oil Cook for 5 mins varoma temp speed spoon.

Add, chilli , tumeric and the paste and cook temp 100 speed spoon 3 mins.

Add yoghurt and salt mix speed 6 for 5 secs.

Add lamb and water and cook temp 100 for 1 to 1 and half  hours  (depending on how big the lamb chunks are) checking continually to make sure mix isnt too dry - add water if needed.  Taste to see if salt is needed.

Tips/Hints: I posted this as the Indian cookbook recipe didnt seem to be working for some people.  More or less chilli can be added

Main Dishes / Butter chicken with Fenugreek
« on: February 10, 2012, 11:16:21 am »
Name of Recipe:Butter chicken
Number of People:4-6

1kg chicken breast or thighs cut into largish chunks
100g Natural yoghurt
4 cloves garlic
2 teaspoons garam masala
1 x 400g can chickpeas drained and rinsed
400ml tomato juice
30g honey
1 tsp salt
1 rounded tsp ground fenugreek
125g butter
250ml cream

Preparation:drop garlic onto running blades.  Add chickpeas, garam masala, and yoghurt , blend speed 8 for 5 seconds, scrape down and blend another 2 seconds.

Pour marinade onto chicken and mix well - leave overnight.

Place chicken mixture into TM and cook temp 100 MC off spoon speed , reverse,  8 mins.

Add all other ingredients (it will make the TM pretty full but it will be ok) give it a quick mix with the spatula.

cook for 10 mins varoma temp sp spoon reverse - MC off .

Cook for a further 20 mins temp 100 speed spoon - reverse.

Add more salt to taste if preferred.

Serve with rice, pappadams and naan.

If you can cook this and leave in fridge overnight the flavours will deepen and give a fantastic flavour!  Don't skip the fenugreek as it is a main component.
It's quite liquidy but I like it - more sauce to mop up with the naan.

Main Dishes / Chicken fettucini
« on: February 09, 2012, 10:25:08 am »
Name of Recipe:Chicken Fettucini
Number of People:4
Ingredients:500-750g chicken breast sliced
90g parmesan grated beforehand in TM speed 5 - 5 seconds (put aside)
2 tsp chicken stock powder
8 spring onions chopped
1 tsp salt
300ml cream
1 x 250g bacon bits
15g oil


Put oil in TM for 2 mins varoma temp speed spoon
add bacon bits - cook 100 temp speed spoon 3 mins
add all other ingredients and cook 8 mins speed spoon reverse temp 100 (time will depend on how thick you cut the chicken - dont cut too thin)

Place chicken mix in thermoserver whilst cooking fettucini



I have been waiting for a while to do this one - my kids absolute favourite dinner of all time - I wanted to get it right - have done it 4 or 5 times but hadnt quite got it right yet.

members' comments

scottymag - it was fantastic! I would suggest though that less cream would be better. It wasn't thick enough so I added 2 teasp cornflour but less cream may mean it thickens more. I would leave the thermo cup off to help it thicken but apart from that it was the best I've made, very fussy hubby also enthusiastic as was daughter who tried the leftovers.

cookie - We had this and although we enjoyed it, next time I think I'll add some chilli and spinach. Thanks for the recipe auds.

Cakes / Choc Chip Muffins
« on: February 06, 2012, 07:04:06 am »
converted from recipe by Zeva

3 cups self raising flour
3 tbsl cocoa powder
1.5 cups brown sugar
200g choc chips
1.5 cups milk
120g butter
2 eggs

Preheat oven to 180

Melt butter in TM temp 100 spoon speed 70 seconds (my butter was straight from fridge so will need less time if butter is room temp)

Add all other ingredients except milk and mix 30 seconds speed 3

scrape down and add milk - mix 45 secs speed 3.

Spoon into greased muffin tin and bake for 25 - 30 mins.

Makes 20 but my muffin tin makes 18 so made 18 bigger ones. If making 20 maybe check after 25 mins

members' comments

Amy -  made these this afternoon, I baked them in cupcake papers and made them smaller so I got 34 muffins. Mum ate two straight out of the oven and she loved them. Really easy, thanks for the recipe. Makes 20 but my muffin tin makes 18 so made 18 bigger ones. If making 20 maybe check after 25 mins.
I made a batch of these last night. No choc chips so I added chopped dried apricots and chopped walnuts.
I also made these for take a plate to share for afternoon tea. I omitted the choc chips and put an easter egg inside each muffin
Turkish Delight, Top Deck, Caramello and Crème Egg.
I love this recipe. It always works and it's so easy.

DizzyGirl - Yum yum yum. Just made these and I had to try one. Definitely making them again. Thanks.

astarra - Yum yum yum. Just made these and I had to try one. Definitely making them again. Thanks.

Kath - I just made these. They look amazing coming out of the oven, just like Muffin Break muffins! I didn't have brown sugar so I made my own by whizzing 1.5 cups of sugar with 3 tbs of honey in the TM.

maddy -  Made 11 mega sized muffins, and sprinkled the top with mini choc chips.

Yvette - I made these again yesterday for school recess.

evepantany - I knocked these up the day beforehand to take to a playdate - WOW - they were delicious. Big thumbs up in our house.

Denzelmum - Baked this and took half to swimming lessons.  Enjoyed by all!

Main Dishes / Warm chicken and chorizo pasta
« on: January 16, 2012, 10:58:01 am »
1 large chicken breast thinly sliced (while half frozen is easiest)
1 chorizo sausage sliced thinly
1 clove garlic
80g parmesan (grated in TM first)
half cup sun dried tomatoes chopped into pieces
1 bunch basil chopped
half cup pine nuts
half packet baby spinach (or any greens you want)
300-500g short pasta (Penne works well)
pepper to taste
1 tblsp oil
3 tblsp good quality olive oil to dress

Toast pine nuts in TM for 11 mins varoma temp spoon speed - reverse.  Remove and place in large bowl

Drop garlic onto running blades, add 1 tbsp oil and chorizo and cook temp 100, reverse spoon speed for 6 mins
Add chicken and cook same speed etc for further 8 mins check that chicken is cooked. Empty into bowl with pine nuts

Place 1200ml boiling water into TM (no need to wash out) with pasta and salt to taste.  Cook temp 100 spoon speed, reverse for 14 mins.  Drain and add to bowl

Add sundried tomatoes, parmesan, spinach, basil  and good quality olive oil.  Add cracked black pepper to taste and mix gently.

Should be served warm with crusty bread.

You could add whatever you want, olives, roasted capsicum etc but I used what my family would eat.

members' comments

Tam - my 2 girls LOVED it, so much so that I froze some for them - enough for 2 extra meals for them.  Hubby, sister and I enjoyed it too, we are usually big fans of saucy, tomato pastas so this was something different for us.
This is very versatile, I added sliced zucchini and mushroom to the last few minutes of cooking the chicken and boiled pasta on the stove as I had 2 hungry kids and this reduced the cooking time by 15 mins. I think the pine nuts make this dish (we sprinkled them on top instead of mixing through pasta) so don't skip this addition. Thanks!!!

deedub -  really enjoyed it! Unfortunately the Fussy Little Beggars didn't love it, but that won't stop me from making it again.
I made this the other night using prawns instead of chicken - yum!

Kimmyh - Same here deedub. I will make it just for me next time.

maddy - Simple & delicious. To make it even quicker, I used smoked chicken breast & cooked the rigatoni on the stove. I cooked the chorizo for 8 minutes and then added the smoked chicken & cooked a further 2 minutes. Reserved 1/2 cup of the pasta water and mixed it through the pasta with 4 Tbsp. of basil pesto (as I had no fresh basil), then added the meat & pine nuts. Next time I will probably add another chorizo sausage or more smoked chicken.

merl81 - We love this recipe in our house. Have made it a number of occasions, including a night when we had family over and I wanted to impress them. They all loved it too. Our daughter (3&5yrs) prefer to eat just the "garlicy" pasta, chicken and pinenuts, but we don't mind as it leaves more chorizo for us!! Great recipe and would recommend for others to try.

cookie - loved it. It is definitely on the make again list.

Chit Chat / thermoserver?
« on: December 23, 2011, 12:21:31 am »
I am going to a beachfront party this afternoon and am going to make some dips and whatnot.

I would like to have some sort of warm snack food as well and was wondering what I could make that would stay warm.

If I made little meatballs or something like that would they stay warm in the thermoserver or does that really just work for foods with liquid in them?

thanks all

Chit Chat / Lovely non-thermomix story
« on: December 21, 2011, 06:12:18 am »
As well as being addicted to this forum I am also addicted to Bali forums  :P

I just read a lovely story on one of the forums about a lady and her husband and daughter who had booked a trip to bali for Xmas.  She recently changed the flights to leave a few days later and come back a few days later.

Yesterday they got to the airport to fly over when they were told her passport was 2 days short of the required 6 months validity (after you fly back) and she wasnt allowed to go :(

She rang the passport office and was told that due to the backlog and the Xmas break etc etc she wouldnt be able to get a passport until the 28th December at the earliest! She was going to miss most of her holiday and certainly miss Xmas with her hubby and daughter.

This morning she waited on the steps of the passport office at opening time and a lovely lady there helped her and got her a new passport within hours!

she flies out today at 5pm.

Such a lovely story which brought a little tear to my eye. - So I thought I would share it

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