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Messages - TM Essentials
16
« on: March 16, 2015, 02:42:15 am »
Yum, great job and beautiful photo. I can taste it now!
17
« on: March 13, 2015, 12:51:34 am »
I love Shortbread!! This is a choc-chip shortbread topped with a generous drizzle of white chocolate. It is easy and yum!
Choc Chip Shortbread drizzled with White Chocolate
Ingredients:
250g butter (softened)
80g raw sugar
280g plain flour
65g cornflour
60g white choc bits
60g dark choc bits
70g white melts
Method:
Preheat oven to 150 degrees
Grease base and sides of a flan tin (thats what I used you can use a baking pan)
Place sugar in TM bowl mill 20secs / sp 9
Add butter and cream 1 min / sp 6
Add flour, corn flour mix 6 secs / sp 6
Scrape down sides of bowl
Mix another 6 secs
Add white and dark choc bits mix reverse / 15 secs / sp 2
Should be a firm dough
Firmly press into your tin
Using a small sharp knife mark 16 wedges on top or however you think you would like to cut up
Bake 1 hour until golden. Cool in pan.
While cooling, place white chocolate melts into TM bowl melt 50 degrees / 2 mins / seed 1
If not melted add a bit more time
Put in small zip lock plastic bag and cut a bit off the corner and drizzle over shortbread
Cut into desired shape while warm and let stand while white choc hardens
18
« on: March 12, 2015, 12:27:32 am »
Yes nothing like a bit of nostalgia and time tested recipes.
19
« on: March 11, 2015, 12:30:07 am »
I used to eat this slice growing up and mum used to use raspberry or strawberry jam. Thats the beauty of this easy slice it is so versatile to what you have in the cupboard I had apricot. This recipe has been adapted from Taste.com.au.
Apricot Jam Coconut Slice
Ingredients:
300g plain flour
180g sugar
120g butter
3 eggs
1 teaspoon vanilla essence
250g jam (any flavour you like)
160g desiccated coconut
Method:
Preheat oven to 180 C
Grease and line a rectangular slice tray (18cm X 28cm) with baking paper
Mix the flour, 90g sugar and the chilled butter at Sp 5 for 10 secs or until it resembles breadcrumbs
Add 1 egg and the vanilla essence and mix on Reverse Speed 2 for 30 secs or until the mixture has formed into a dough like consistency
Press dough firmly into the base of the prepared pan.
Bake for 15 to 20 minutes until golden
Spread jam over warm base (keep putting on until you have a good covering)
Place the remaining eggs and sugar into the TM bowl and mix at Speed 3 for 10 secs
Add the coconut and mix Reverse Speed 2 for 15 secs
Spread coconut mix over the jam.
Bake for 25 minutes, or until golden.
Allow to cool completely in the pan before cutting into slices.
20
« on: March 11, 2015, 12:24:43 am »
White chocolate blended with cream cheese and sour cream adds a smooth creaminess to this baked cheesecake. Delicious on its own or served with fresh blueberries.
For the base:
60 g butter
120 g shortbread biscuits
For the cheesecake:
250 g white chocolate
350 g cream cheese, room temperature
1 tbsp cornflour
50 g sugar
3 large eggs
40 g lemon juice (1-2 lemons)
1½ tsp vanilla essence
Ό tsp salt
550 g sour cream
Lightly grease one 20cm spring form cake tin and line the base with baking paper. Cover the outside with two layers of foil to seal. Preheat the oven to 180C.
For the base:
Melt the butter at 90C, Speed 2 for 2 minutes.
Add the biscuits and mix at Speed 8 for 15 seconds.
Press into the base of the tin using the back of spoon to press down the base and bake at 180C for 10 minutes.
For the cheesecake:
Chop the chocolate at Speed 8 for 5 seconds.
Melt the white chocolate at 90C, Speed 2 for 2 minutes.
Add the cream cheese, cornflour and sugar and mix at Speed 6 for 1 minute.
Scrape the sides down.
While the blades are running, add the eggs one at a time at Speed 3 over 1 minute.
Add the lemon juice, vanilla essence, salt and sour cream and mix at Speed 6 for 20 seconds.
Scrape the sides down and mix for a further 15 seconds at Speed 6.
Pour the cheesecake mix into the tin.
Place cake tin in a roasting tin and surround with 3cm of hot water. Bake for 45 minutes at 180C. Turn off the oven and without opening the door, leave to rest for 1 hour.
Remove and let cool at room temperature for a further hour. Refrigerate overnight.
Serves 12-16. Keep refrigerated for 3-4 days.
21
« on: March 05, 2015, 01:59:33 pm »
Pesto would last for about 2 weeks in the fridge.
22
« on: March 05, 2015, 08:15:54 am »
This recipe will make around 1kg of pesto.
200 g Parmesan cheese, cubed
30 g garlic cloves
400 g unsalted roasted cashews
75 g basil leaves (stalks removed) - around 4 large stalks
30 g lemon juice
Pinch salt
300 g extra virgin olive oil
Chop Parmesan and garlic at Speed 8 for 10 seconds.
Add the cashews, basil and lemon juice and mill at Speed 6 for 1 2 minutes until smooth using the TM Spatula to mix.
Add the olive oil and mix at Speed 6 for 30 seconds.
Store in clean jars or reusable pouches in the fridge or freezer.
Perfect with pasta, as a dip, on pizza, with salad dressings or in soup.
23
« on: March 05, 2015, 02:19:30 am »
Thanks Judy - I've updated the recipe
24
« on: March 02, 2015, 05:49:03 am »
Thanks Julie
25
« on: March 01, 2015, 11:57:20 pm »
Name of Recipe:
Number of People:
Ingredients:
Preparation:
Photos:
Tips/Hints:
Ingredients:
250g pkt Arnott's Butternut Snap Cookie
10g desiccated coconut
100g unsalted butter, melted
40g Coconut oil (if you have Malibu you could use instead)
40g lime juice
50g caster sugar
200g thickened cream
50g coconut cream
3 kiwifruit, peeled, thinly sliced
Method:
Spray and line muffin tin with strips of baking paper (this will help you pull tart shells out of the muffin tin). If you have 6.5cm fluted tart tins (with removable bases) they would be perfect to use, spray with oil
Place biscuits into TM bowl and crush for 10 secs / sp 7
Add the coconut and butter mix for 10 secs / sp 5
Divide the biscuit mixture among the tins and press evenly over the base and side of each tin.
Place in the fridge for 1 hour to chill.
Place coconut oil or Malibu, lime juice and 40g sugar in to TM bowl mix 4mins / 100 degrees / sp 4, sugar should be dissolved.
Decrease heat 37 degrees / 5mins / sp 2 until syrup thickens, set aside to cool down
Place cream, coconut cream 10g sugar whisk with butterfly in 2-3 minutes / sp 4 , until soft peaks form
Remove pie cases from tins and fill with cream mixture
Top each pie with 3 kiwifruit slices
Drizzle over the syrup
26
« on: February 26, 2015, 01:12:31 am »
Turn your morning porridge into something delightfully special with the addition of healthy chia seeds.
40 g rolled oats
10 g chia seeds
10 g coconut
1 small banana
1 teaspoon honey
240 g water
180 g milk
Cook all ingredients at Speed 2, 100 C for 9 minutes.
Serves 2
27
« on: February 11, 2015, 04:02:15 am »
Ingredients:
215 grams peanut butter (unsalted)
140 grams coconut oil
150 grams honey
90 grams cacao or cocoa
1/2 teaspoon concentrated natural vanilla extract
130 grams macadamias
Method:
Place ½ macadamias in TM Bowl chop 3 secs / speed 7, set aside
Keep aside the rest of the macadamias with the crushed ones
Place all ingredients in TM bowl mix 7 secs / speed 6
Add macadamias mix reverse /8 secs / speed 2
Pour mixture into silicon loaf tin
Place in fridge to set
Should only take a couple of hours to set however the longer you leave it in the fridge the firmer it will become
Remove from tin and slice
Store in the fridge as it will melt at room temperature.
28
« on: February 09, 2015, 10:40:19 am »
Ingredients:
300g pork mince
4 shallots
2 garlic cloves
Small bunch fresh coriander (use some in the dumpling mixture and the rest in dipping sauce)
1 small chilli
5 grams soy sauce
35 grams bamboo shoots
5 grams Chinese rice wine
White pepper
Ύ tsp. sesame oil
30 fresh wonton wrappers
Dipping sauce:
1cm piece ginger
35 grams soy sauce
20 grams rice wine vinegar
15 grams honey
Coriander leaves
Method:
Make dipping sauce first place ginger and coriander in TM bowl and chop 4 secs / speed 6
Add all other ingredients and mix 5 secs / speed 6, set aside
In the TM Bowl place spring onion, coriander, garlic, Bamboo shoots and chilli chop 4secs / speed 6
Scrape down sides of bowl
Add mince, soy sauce, Chinese rice wine, pepper, sesame oil and mix 5 secs / speed 5
Place 1 teaspoon of mixture into wonton wrappers
Brush the edges of the wonton with water and fold wonton over in half. Press edges together press edges firmly to join. I then fold them a bit like an envelope.
Spray Varoma with oil and place dumplings into basket and tray
Fill the TM bowl half with water place Varoma into position and steam for 20mins / temp Varoma / speed 3
Place on serving plate with dipping sauce
29
« on: February 09, 2015, 10:38:01 am »
These tasty muffins are delicious for breakfast or pack them in a lunch-box for a nutritious snack at school.
Ingredients:
2 eggs
1 orange cut into quarters
250g buttermilk
40g olive oil
60g honey
200g toasted muesli (with dried fruit)
120g plain flour
½ teaspoon bicarbonate of soda
Method:
Preheat oven to 190 degrees
Line muffin tin with paper cases (I used our envy varoma moulds perfect size and they go in the oven)
Place orange, eggs, buttermilk, honey and oil into mixing bowl mix 7secs / speed 8
Add dry ingredients (toasted muesli, flour, bicarb) and mix 15 secs / speed 4
Spoon mixture into paper cases and bake for 20 -25 mins or until cooked through golden brown
Cool for 5 mins before transferring to wire rack to cool completely.
30
« on: February 09, 2015, 10:33:16 am »
Crisp, spicy coating and hot, tender squid make an irresistible combination.
Vegetable oil for deep-frying
2 tsp fish sauce
1 tbsp cornflour
1/3 cup cold water
1kg squid tubes, scored in a 5cm criss-cross pattern and cut into thin strips
Sichuan flour mix
10 grams Sichuan peppercorns
15 grams salt
170 gram cornflour
Tomato nahm jim
2 cloves garlic
2 coriander roots, washed
2 long red chillis, seeds removed
1 small red chilli, seeds removed
100 g cherry tomatoes
50 g red onion
40 g palm sugar
50 g fish sauce
60 g lime juice
Sichuan flour mix
Dry roast the Sichuan peppercorns at Varoma temp for 4 minutes at Speed Soft.
Grind at Speed 10 for 1 minute.
Add the salt and cornflour and mix at Speed 5 for 20 seconds.
Set aside.
Tomato nahm jim
Chop the garlic, coriander roots and chillis at Speed 10 for 10 seconds. Scrape down the sides of the bowl and chop for a further 10 seconds at Speed 10.
Add the remaining nahm him ingredients and chop at Speed 5 for 15 seconds.
Place into a serving bowl.
For the Calamari
Mix the fish sauce, cornflour and 1/3 cup cold water in a bowl to combine, add squid and mix to coat thoroughly.
Toss the squid lightly in Sichuan flour mix, then deep-fry in a wok or deep fryer in batches, for 2 minutes or until golden.
Serve with a salad and tomato nahm jim and lime cheeks to the side.
This recipe has been adapted from Neil Perrys recipe as published in the Gourmet Traveller magazine.
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