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Messages - Rogizoja

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1
Tips and Tricks / You CAN leave your TMX to knead unattended
« on: January 15, 2017, 03:42:11 pm »
When you were introduced to Thermomix you will have been warned NEVER to leave your Thermomix to knead unattended because it might just "walk" off the counter top and end up spread across the kitchen floor.

Well one tip I came across is that if you really do need to leave the kitchen while your Thermomix is kneading, just pop it in the sink (make sure the sink's empty and dry of course!) and off you go. If your Thermomix then tries to go walkabout, the sides of the sink will keep him/her firmly in one place.

2
Condiments and Sauces / Re: Mushroom Ketchup - a taste revelation!!
« on: January 25, 2014, 10:54:51 am »
Sorry Cookie, you caught me out AGAIN - speed 2 in step 5, now amended. And sorry you're not sure about the ketchup - let it mature for a couple of weeks and try again. Remember it's to be used in moderation or it can just totally dominate other flavours.

3
Condiments and Sauces / Re: Mushroom Ketchup - a taste revelation!!
« on: January 20, 2014, 08:38:12 pm »
Sorry everyone, I missed that bit. The mushrooms are added back after step 3 as cookie said (I've now amended the recipe). And no, KarenH, you don't rinse the mushrooms add everything to the bowl at step 4 (as amended). The salt helps to preserve the sauce together with the vinegar. As I mentioned it's like a cross between worcestershire sauce and soy sauce and both of those are pretty salty as well. And thanks for the link JudyDawn, the stuff in the jar looks just like mine does.

Hope you all enjoy it.

4
Recipe Requests / Re: Mushrooms and more mushrooms.
« on: January 19, 2014, 02:32:13 pm »
Now there's a co-incidence cookie1 - I've just posted a recipe for Mushroom Ketchup (http://www.forumthermomix.com/index.php?topic=14759.0) in the condiments and sauces section!! Should be a great way to use up lots of those mushrooms.

Alternatively, dehydrate them and then blitz them to a powder with salt to create a magic seasoning.

5
Condiments and Sauces / Mushroom Ketchup - a taste revelation!!
« on: January 19, 2014, 02:20:45 pm »
Waitrose had drastically reduced the price of a heap of mushrooms so on a whim I headed home with a couple of kilos. Then what to do with them  ???. After a bit of researching and some experimenting, I have finally come up with this delicious sauce based on the popular sauce from the 1800s. It's packed with LOADS of umami character (think of a cross between worcestershire sauce and soy sauce) and great for adding extra punch and flavour to all stews, casseroles, stir-frys, in fact just about anything (try spreading thinly on toast, top with cheese and pop under the grill till bubbling - deeelicious).

Mushroom Ketchup
Ingredients:
1 kg Mushrooms, quartered if large Portobello type (any type will do but open-cap makes a darker sauce)
2 tablespoons Salt
1 large Onion, quartered
3 large cloves Garlic
5 cm piece Ginger root, sliced across into discs
4 Bay leaves, crumbled
1/2 Nutmeg, grated
1/2 teaspoon ground Allspice
1/2 teaspoon ground Black Pepper
250 gm Cider vinegar
50 gm soft brown Muscovado Sugar

Method:
1. Chop mushrooms in two or three batches at speed 4 for about 5 seconds
2. Transfer to a bowl and mix with the salt then cover and leave for about 24 hours at room temperature, mixing occasionally.
3. Add onion, garlic, ginger and spices to the bowl and chop at speed 5 about 5 seconds then scrape down.
4. Add all of the salty mushroom mixture (do not rinse)
5. Add the vinegar and sugar and cook at speed 2, 100C for 60 minutes, MC off and basket inverted on the lid to allow the mix to reduce.
6. Process at speed 10 for at least 2 minutes until very smooth - it should be gloopy, like tomato ketchup.
7. Transfer to warmed sterilised jars/bottles and seal (you could also use ziploc bags and freeze once cooled).

I'm not sure what the shelf-life is but with the salt and the vinegar, I guess it should be about six months, much longer if frozen.

ENJOY  ;D

6
Diet / Re: Eat, fast and live longer - the 5:2 lifestyle
« on: January 19, 2014, 12:19:04 pm »
Sorry, I've been off line for a while - but it's gratifying to see the 5:2 discussion is still going strong.

DW and I have reached our target weight so now only fast on one day per week, though if the weight starts to creep back on (e.g. Christmas overindulgences) we go back to two days for a while. Must admit we've taken the easy route now for fast days (got fed up with continually trying to count calories and portion control). So now we have a sachet of oat porridge for a late breakfast (107 calories) and then have a calorie-counted ready meal for supper with lots of black coffee and water through the day to make sure we stay under the 500/600 calories. It's become an integral part of our lifestyle now and we do relish not having to stick to a particular diet; so much easier. Blood pressure and cholesterol are also easier to control now.

So good luck everyone and persevere - you'll never regret it  :D

7
Babies and Kids / Re: What are the Kids doing Today
« on: July 17, 2013, 07:18:55 am »
DD (19) is in Spain on first all girls (6) trip away from home and DS (18) is in Kavos, Corfu on his first all boys (9) trip away from home. Would love to be a fly on the wall. But then maybe not.....  :-\. Watched "Sun, Sex and Suspicious Parents" on UK TV and it made my hair (what I have of it) stand on end  :o

8
Bread / Re: Rob's Seriously Seedy Crackers
« on: July 16, 2013, 08:22:40 am »
I've been away in Antigua on hols for a couple of weeks so missed these comments. Glad you like them Tarrasis, and for the photos. I'll try to do a batch tomorrow with photos (today is a fasting day  :(). The secret is to get the dough REALLY thin - rolling between parchment paper works very well. If the dough seems too fragile/bitty, add a little more water - different flours have different capacities to absorb water. I'm also now experimenting with adding a little yeast to make them crunchy rather than crispy - will report back.

9
I always give a quick spin at speed 3 until everything comes together and then go to the kneading.

10
Cakes / Re: Italian Hazelnut Cookies
« on: May 21, 2013, 07:28:32 am »
Perfection  ;D. Will definitely try this to use up the egg whites when I next make custard. I normally make something very similar just using almonds -but must say I like the sound of the hazelnuts.

11
If the dial's definitely in the unlocked position as Faffa suggests, then instead of just pushing on the tab on the front of the lid, I would use both hands, one on either side of the lid, to rotate it. The rotational force will therefore be more evenly distributed and less likely to do any major damage.

Thermomixes are tough little bu88ers and can take quite a bit of abuse - you should see the amount of battering they get in professional kitchens without complaining.

Good luck.

12
Diet / Re: Eat, fast and live longer - the 5:2 lifestyle
« on: May 16, 2013, 01:01:44 pm »
I think it's very much a state-of-mind/heart thing Shazzy, much like giving up smoking. I tried many times to stop but never got further than a couple of weeks (guess my heart wasn't really in it). Then one day, more years ago than I care to remember, I suddenly decided "that's it", chucked the fags in the bin, gave away my pipes, tobacco and the rest of the paraphernalia... and haven't had so much as a puff since  ;D (though I do still have the odd guilty dream about smoking  ???)

So, once you've got the mind/heart sorted, it's a lot easier.

Happy fasting.

13
Bread / Re: Rob's Seriously Seedy Crackers
« on: May 14, 2013, 01:05:51 pm »
I've found the best thing is to score the dough before bunging in the oven and then break them into individual crackers before finally drying them out. I'll try to amend my original post to make this more explicit.

14
Diet / Re: Eat, fast and live longer - the 5:2 lifestyle
« on: May 14, 2013, 10:06:34 am »
Sorry Cuildh, I think that is a bit dodgy - you'd only be missing two meals instead of three). Best and simplest approach is to fast from when you wake up to when you go to sleep (and that doesn't include afternoon naps!  :D).

15
Bread / Rob's Seriously Seedy Crackers
« on: May 13, 2013, 01:34:44 pm »
Rob's Seriously Seedy Crackers

Great way to bump up your Omega 3 intake. Delicious on their own or with your favourite spread or dip. Converted (with some tweaking) from an ingredients list on the side of a packet of crackers. Warning: very moreish  ;D

Ingredients:
250 g Strong white bread flour
25 g Sunflower seeds
25 g Pumpkin seeds
15 g Brown linseeds
15 g Golden linseeds
15 g Sesame seeds
5 g Poppy seeds
50 g Olive oil
1 teaspoon salt
100 g Water

Method:
1.   Add all ingredients to the TMX bowl and mix 15 secs / speed 3
2.   Knead on dough setting 1 minutes
3.   Tip out of bowl and press the mass together into two balls
4.   Roll out very thinly between two sheets of parchment paper (2-3mm thick)
5.   Score the dough with a knife or pizza wheel to the size crackers you prefer (I like about 2x5cm)
6.   Bake on a sheet at 170C (fan) for about 20 minutes or until nicely browned.
7.   Break up into individual crackers and then dry out completely in a low oven before storing in an air-tight container

Variations: Make up your own blend of seeds or try adding nuts and/or dried fruit.

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