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Topics - judydawn

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Special Diets / Chookie’s diabetic lemon marmalade
« on: July 28, 2021, 01:15:19 am »
Screen shot of Chookie’s recipe

Soups / Pumpkin, Chia & Cashew Soup
« on: January 21, 2021, 07:59:34 am »
Pumpkin, Chia & Cashew Soup - serves 4.

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.

Seafood and Fish / Tuna vegetable casserole
« on: May 28, 2020, 10:59:26 am »

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.

Vegetarian / MOVED: Hazelnut Mocha Energy Bites
« on: August 11, 2018, 11:37:21 am »

News about Thermomix / Thermomix Open House Day
« on: February 07, 2018, 11:54:29 pm »
This is a first, a free Thermomix Open House Day.  Take a friend(s) and once registered you will be in the draw to win a Thermomix.  Melbourne has already had their event and Adelaide’s turn is coming up on Saturday 24th February 9 - 4 pm.  For full details check out the details on the link below, register your intention and enjoy the day.

Cakes / Carrot, zucchini & date muffins
« on: January 14, 2018, 10:11:50 am »
I’ve converted this recipe from Best Recipes

240g self raising flour
1/2 tsp bicarbonate of soda
1 tsp cinnamon
100g light brown sugar
240g pitted dates
340g carrots peeled and cut into 5 cm pieces
150g zucchini, ends removed and cut into 5 cm pieces
125g milk
90g butter, melted
2 eggs, lightly beaten

Preheat oven to 200 degrees celcius fan forced.  Line a 12 hole muffin tray with paper liners and spray them wth canola oil.  Do the same to a 21 x 11cm loaf tin or if you have 2 muffin trays there will be enough mixture left to fill 6 of them.

Firstly prepare the veggies & dates, there is no need to clean the bowl during any of the following steps.

Chop the carrots for 4 sec/speed 5, remove and place in a medium sized bowl.
Chop the zucchini for 1 sec/speed 6, remove and add to the carrots.
Chop the dates for 6 sec/speed 6, remove and add to the veggies. Make sure there are no stray seeds in the dates, I always find at least 1 in a packet of dates.

Place flour, bicarb and cinnamon into TM bowl and mix for 3 sec/speed 7.

Add sugar, zucchini, carrot & dates to bowl. Knead 10 seconds.

Add milk, butter and eggs to bowl.  Knead 10 seconds.

3/4 fill the muffin tins and tip the remaining mixture into either more muffin holes or a small loaf tin.

Bake the muffins for 17 minutes, remove them from the tin and place on a wire rack to cool completely.

Bake the thin loaf for 22 mins.  You can call these carrot, zucchini & date fingers!

These are really nice when cold, split and spread with butter.

Vegetarian / Zucchini/Carrot Timbales
« on: October 05, 2017, 10:11:01 am »
I’ve been making this for years using a grater but today the Thermomix helped me do it easier.  A great recipe to use when you have a glut of zucchini.

Zucchini/Carrot Timbales - Serves 4

650-700g zucchini (approx 3 large ones) - cut into 8cm pieces
400g carrots, peeled & cut into 3cm chunks
2 tsp Tenina’s garlic paste
1 tbspn olive oil
1 tbspn butter
S & P to taste

Equipment needed
30cm non-stick frying pan
4 x 125g dariole moulds - spray with olive oil.

Place zucchini pieces into TM bowl and using the TM spatula as an aid, chop 3 sec/speed 5. Remove to a bowl. If there are any large chunks in the mix chop them by hand, do not chop any further using the TMX.

Add the carrot pieces and chop 3 sec/speed 5. No need to use the TM spatula here. Add them to the zucchini and mix together.

Place the oil and butter into the frying pan and when hot, add the veggies along with S & P and garlic paste. Cook on high heat for 15 minutes, stirring quite often.

Fill the dariole moulds with the mixture, packing it down well so that it will keep its shape when unmoulded.

Upend the timbale onto your plate as a side dish and serve immediately or turn out onto a tray, refrigerate and reheat when required either in the microwave or in the oven if you are using it. Mine went straight into the freezer on the tray.  When frozen I will transfer them to a ziplock bag.

Photos showing all stages.

A friend gave me a few of these today, she said they were guavas but when I googled that name the fruit doesn't look anything like a guava.  Does anyone know what this is, I'm not game to have a bite until I know what it is.  Thanks in anticipation.

Contents list for this latest book which goes on sale early July.
Reviews will be linked to this thread as and when they are posted.  Just go to Recipe Book Recipe Reviews on the Home Page, click on New Topic and type your review.  Moderators will find it and all reviews will be listed here with a link to your review.  Please do not type your review here.

Cookbook Contents / Flavours of India for TM31& TM5
« on: June 21, 2017, 03:00:09 am »
Available early July

Chit Chat / MOVED: Pasta and fillings
« on: June 15, 2017, 02:15:47 am »

Desserts / Orange & Sultana Cheesecake Slice
« on: May 22, 2017, 02:59:46 pm »
Orange & Sultana Cheesecake Slice - makes at least 16 slices
Converted from this recipe

Grease and line a 29 x 24 cm slice tin with baking paper, allow enough excess paper to lift the slice out of the tin after baking.
Whilst the filling is cooling, preheat oven to 180 degrees celcius

Ingredients for base
1 tbspn melted butter to grease the tray

200 g plain flour
85 g caster sugar
80 g cold butter, chopped
1 egg

Filling Ingredients
375 ml milk - I used skim milk
60 g custard powder
40 g butter
250 g Philly cream cheese (not low fat), room temperature, chopped
Finely grated zest of 1 orange
95 g orange juice
2 tbspns caster sugar
160 g sultanas

3 eggs, separated
Extra 3 tbsp caster sugar

Base- place flour & caster sugar into TM bowl.  Mix 3 sec/speed 5.
Add the butter, mix 8 sec/speed 6.
Add egg and knead 20 sec.
Press dough evenly over the base of the prepared tin. (I roughly press it into place then cover it with baking paper and roll a small glass across the paper to even it out).
Refrigerate until the filling has been made and has cooled.

Filling - Place 125 mls of the milk into TM bowl, sprinkle the custard powder evenly over the top then mix 4 sec/speed 6.
Pour the mixture into a container and set aside. No need to clean the TM bowl.
Place remaining milk, butter, cream cheese, zest, juice and sugar into TM bowl.
Mix 10 sec/speed 6.
Add custard powder mixture and cook 6 mins/90 degrees/speed 4.
Add sultanas and mix 8 sec/speed 4/reverse.
Transfer to a large bowl and cool for 10 minutes.

At this stage, turn your oven on.

Meringue - I made this with my electric mixer.
Place eggwhites in the small bowl of an electric mixer and beat until frothy.
With motor running, add extra sugar, 1 tbspn at a time, beating well after each addition.
Beat until the mixture is thick and glossy.
Gently fold 1/3 of this mixture at a time into the cream cheese mixture, it's OK to see patches of the meringue throughout the mixture.
Remove the tray from the refrigerator and pour the mixture over the top of the base.

Whisk the egg yolks, brush carefully over the top of the cream cheese mixture and bake 30 - 35 minutes or until set .  I cooked mine for 30 minutes.
Place the tin on a wire rack to cool then into the fridge until you are ready to slice it into fingers or squares.
Serve plain or dusted with icing sugar.
This slice can be frozen.

Cookbook Contents / Everyday Thermo Cooking contents
« on: May 11, 2017, 08:20:15 am »
Alyce Alexandra's latest book

break the fast

pink chia puddings
crunchy maple pecan clusters
crispy kale fritters
lazy breakfast loaf
macadamia milk
honey porridge
breakfast latte
coconut yoghurt
smoothie bowl
mexican hollandaise

snacks on

chocolate cookie dough balls
sweet and spicy nuts
extra punchy hummus
apricot delights
cheese and vegemite scrolls
green olive dip
hazelnut and cranberry crackers
lavender coffee tonic
loryn’s tropical ‘juice’
fudgy chocolate fig slice
creamy tomato and basil spread
savoury summer tart
chilli soy oysters

quick fix meals

korean rice bowl
vietnamese trout salad
one bowl mushroom spaghetti
rice and black bean burritos
creamy zucchini soup
potato and fried egg salad
lamb with herby yoghurt lentils
garlic chilli sardines on toast
garlic and white wine mussel pots
moreish meatballs
+ well stocked

meatless mondays

thai pumpkin soup
mushroom bolognaise
fresh green curry
chilli olive spaghetti
sushi mash-up
curried lentil sausage rolls
vegan beetroot burgers

low and slow

rich brisket ragu
korean beef ribs
lamb shoulder with salsa verde
massaman beef curry
+ bones about it

super sides

mashed potato
soft polenta
crunchy leaves with ranch dressing
garlic pull-apart
pickled salad
fresh charcoal pasta
corn salad

easy entertaining

chickpea curry
slow beef curry
roti bread
tamerind mint riata
spiced coconut rice
spiced cauliflower
mango chutney
coconut mango lassi
chai panna cottas
+ how to make entertaining easy

waste not want not

curry noodle soup
crispy dripping potatoes
coconut macaroons
tuna mornay
anything goes baos
herb vinaigrette
green smoothie guide
frugal frittata guide
soup guide (money-saving minestrone)
risotto guide
stock concentrate guide

homemade is best

chocolate cake
butterscotch ice cream
peanut butter choc pops
matcha passionfruit chia parfait
anzac biscuits
choc macadamia cookies
individual ‘baked’ cheesecakes
cheats vanilla slice
peach and mango sorbet
yoghurt cheesecake
boozy berry fool
after dinner mint hot choc
+ pretty as a picture

flavour makers

healthy hoisin
herbed mayo
lemon myrtle dukkah
salad seed sprinkles
satay sauce
barbecue sauce
easy kimchi-kraut
corn and mustard chutney
tomato chutney
rhubarb and ginger relish
flavour bomb salt
garlic cubes
caramelised orange balsamic
lemon meyer infused oil
rhubarb raspberry and vanilla jam
quick toffee caramel sauce
coconut caramel

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