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Topics - Alina0210

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Recipe Requests / EDC Recipe for Piklets
« on: May 27, 2011, 07:06:31 am »
My cook book has fallen apart, and the only page missing is the page i need... argh...

Im after the Piklet recipe... can anyone help me??

Introduce Yourself / Im back again... LOL
« on: May 20, 2011, 03:21:58 am »
Hi All...

Im back again.. thought i would be back and start posting... 

I havent been on here much in the last few months as i had a baby back in August... and been super busy. I have been using my Thermo but just using my tried and tested recipes... Now i am have more time, i can get creative again...

WOW look at the amount of members... I remember when there were only 200 LOL...


Introduce Yourself / Im Back.... :)
« on: November 18, 2009, 06:16:26 am »
Hi All....

Our computer hasnt been able to access this site for ages... my husband fiddle with the computer and changed settings and this page wouldnt load.. recently he did a reinstall of Windows.. and YAY i can now access ForumThermomix again...

Anyway... I have loads of thermomix recipes to add, i have been converting like crazy.. lol... now just have to find time to add them...

See you all around the boards....


Desserts / Fudge Brownie Cookies
« on: April 05, 2009, 09:52:25 am »
Name of Recipe: Fudge Brownie Cookies
Number of People: Makes 20ish cookies, depending on size
230g Castor Sugar (made in TMX)
125g butter
200g milk or dark chocolate
2 Tbls Cocoa
2 eggs
230g Plain flour
2 Tbl Self-raising flour
100g white chocolate chips
75g desiccated coconut

Make Caster sugar in TMX. then clean and dry bowl.

Melt milk/dark chocolate and butter 60degrees, 4 mins speed 2

Add cocoa in the last 30secs.

Cool to 37degrees

Add caster sugar and eggs and mix 30secs speed 3.

Add both flours, mix 30secs, speed 4.

Add Coconut and white choco chips, mix reverse speed, 40secs, speed .

Roll heaped tablespoon fulls into balls. Can make them smaller (See Note)

Place on baking tray, allowing room to spread (and they do quite a bit - i as make 9 cookies on a tray).

Bake 1 tray at a time, for 10-15mins or until tops are a little cracked.

Stand for 5 mins, then transfer onto wire rack to cool,

Consistency can vary due to the cocoa content of the chocolate used (higher the content, the softer the dough).
You might need to refridgerate mixture to make it easier to roll into balls.

Recipe converted by me from Super Food Ideas Magazine - July 2005. (Im going through my old magazines)

A warning - i was making 9 at a time, and by the time the next tray was ready only 3 were left... lol... too yummy. :)

CHRISTMAS / URGENT - Brandy Cream/Custard from the Christmas class
« on: December 24, 2008, 06:51:05 am »
I have lost my book and urgently need the recipe for tonight... can anyone add it for me??

Welcome / Masterchef Australia
« on: December 14, 2008, 03:23:04 am »
I saw this on the tv advert just now.

Auditions for MasterChef Australia....  would be great if one of the thermomix family could get on.

Drinks / Peach Lassi
« on: December 07, 2008, 04:11:33 pm »
Name of Recipe: Peach Lassi
Number of People: 8

410g can of Peaches in natural juice
500g natural yoghurt
1 cup ice cubes
1/4 teaspoons mixed spice

Drain peaches; reserve 1 MC of juice. Place peaches, reserved juice and remaining ingrediants in TMX. Blend on speed 8 for 30secs until smooth. Divide among glasses and serve at immediately.

Desserts / Chocolate Banana Boat Steamers
« on: December 06, 2008, 04:07:48 am »

This is my entry for the Thermomix recipe comp for Christmas.
I thought i'd add it here too...

Name of Recipe: Chocolate Banana Boat Steamers
Number of People: 2

2 lady finger bananas or just 2 large bananas
3 tbsp. rice flour (made in tmx)
8 segments of dairy milk chocolate
1 egg yolk
3 tbsp. smooth ricotta

1. Cut a hole in one side of the bananas and scoop out the flesh.

2. Grate the chocolate, speed 8, for 5 secs andthen add banana flesh and mix speed for 3 secs, scrap down sides, then add into the tmx bowl the rice flour, egg yolk and ricotta and mix well on speed 3-4 for 10 secs.

3. Spoon the mixture back into the bananas and steam in the Varoma on Varoma temperature for 15-20 minutes, speed 3. (time depends on size of bananas)


Serve with either icecream or cream and extra grated chocolate.

Its got a texture of a soft cake.... its so yummy. my son love it too.

Main Dishes / Thai Chicken Skewers
« on: November 27, 2008, 08:29:08 am »
Name of Recipe: Thai Chicken Skewers
Number of People:
1 Red Chilli
1 Stalk Lemongrass
1-2 Roots from Corriander (depending if you like lots of corriander)
2-3 Garlic cloves
Soy Sauce
2 Red and/or yellow Capsicums diced into 2cm clubes (rough)
Large handful of snowpeas (halfed)
500g chicken diced into 2cm cubes
400g rice

Add, garlic, lemon grass, Chilli, corriander roots into the tmx bowl, blitz 5secs speed 8.

Scrape down sides, then add a little oil and saute 100degrees, 1 min, speed 1.

Transfer to another bowl, add a dash of soy sauce and oil... add your diced chicken and leave to marinate.

Clean tmx bowl...

Take toothpicks add a piece of capsicum, peice marinated chicken and then a snowpea... DO for all bit of chicken and place in Varoma. (will need the tray).

Ajust over 1L of water into bowl, wash rice and add into the water. Place Varoma on top.

Cook on Varoma temputature, 16mins on speed 4.

After 16mins take rice out and place in Thermoserver, and cook chicken a little longer if need be.



Not - These were actually out of the fridge so not as 'fresh'.. i forgot to take a photo just after i cooked them.


You dont really need the rice as they would be nice to have at a dinner party as cocktail food... but i like rice with out much sauce... Plus the marinate drips into the rice giving it a nice flavour.

Recipe from a couple of Thermomix Cooking Classes here in Perth

Bread / Spinach Pizza Scroll (similar to the Pullapart)
« on: November 27, 2008, 08:13:27 am »
Name of Recipe: Spinach Pizza Scroll
Number of People: 4-6
Large Handful of either Baby Spinach or English Spinach
280g Warm Water
1 sachet of dry yeast
20g oil
2 tsp Salt
500g Bakers flour

1/4 red onion
200g of mixed cheese (either Tasty, Parmeasan, Chedder etc)
5 mushrooms, thinly sliced
2-3 slices of thin prosciutto cut into smaller strips

Place spinach in tmx bowl and blitz on Speed 8 for 3 secs. Scrape down sides

Add water, yeast, oil and salt. Mix for 5secs on speed 3

Add flour. and mix to combine 6 secs speed 8.

Knead dough for 2 mins on Interval Speed  ::

Transfer dough to a floured bowl or your thermomix mat.

Let dough rise for 30mins.

Clean your thermomix.

While waiting for dough to rise, add Red onoin and cheeses into your tmx bowl and blitz on speed 8 for 8 secs.

Roll dough out to a large Rectangle shape. (neary as big as the thermomix Mat)

Top with your cheesey/onion mix.

Add sliced mushrooms and prosciutto.

Roll up lenghtwise. (really really long, might need to have it in a C shape on the oven tray)

Bake in the oven 180-degree for 25mins (keep on eye on it as my oven is weird and cooks quick)

Slice and serve as is, as a side to dinner or great cold for lunches.


Hints & Tips:

Instead of Spinach (Shrek Pizza Scrolls - LOL)... chop up Beetroot and your will have Girls Pizza Scrolls  ;D.

Add what ever topping you will like in the middle of the scroll

My Husband says this has been the best thing i have made in it so far... :)

Recipe from Elizabeth the consultant here in Perth

Bread / Parathas (to have with Curry)
« on: November 25, 2008, 02:36:19 am »
Recipe requested by Brazen :)

Name of Recipe: Parathas
Number of People: Makes 6-8 Parathas (depending on how big you want them)
400g Bakers flour
200g of water (approx)
3/4 teaspoon of salt
3 Tbl butter

Add flour & salt to the TMX and about 100g of water... mix on speed 8 for 8 secs.

Use the Knead function  :: and add remaining 100g water. Knead   :: for 3mins until smooth.  (might need to add either more water or more flour).

Remove from TMX bowl and roll until smooth, and either cover with a damp teatowl or in your Tmx Mat. Sit for 10mins.

Divide into 6 - 8 balls and roll out into a disk approx 12cm in diameter.

Brush small amount of butter and then fold disk in half. Add more butter to the half and roll up.

Finish the other balls and then the 1st one is ready to roll out again into a disk (not too thin)

Heat fry pan, add a little butter and add your Paratha. While one side is cooking dab a little butter on the top of the other side..

Turn over and cook until light golden brown on both sides..... should only take about 5mins.

Enjoy with Curry...


Converted from Recipes from Mauritius website

Jams and Chutneys / Chilli Jam
« on: November 23, 2008, 04:53:22 pm »
Name of Recipe: Chilli Jam
Number of People: Makes about 1/2 cup... so double, triple etc....
6 long fresh red chillies
1/4 cup white vinegar
1/2 cup castor sugar
1 tsp salt
4 cloves garlic
2 tsp fish sauce

Trim the stems off the chillies

If you want a milder flavour remove the seeds.
If you want it even milder again, soak the chillies in hot water for 15 minutes and then drain.

Put all the ingredients in the TMX and process 10secs on speed 7.

Heat for 15mins at 100 degrees on speed 1. (keep an eye on it as you dont want Chilli paste). Time really just depends on juiciness of Chillies.

Pour into sterilized jar/s.

Starters and Snacks / Sweet Chilli Dip
« on: November 23, 2008, 03:01:39 pm »
Name of Recipe: Sweet Chilli Dip
1 packet Philly Cream Cheese
1 sprig of Coriander (incluind the root)
1/2-3/4 Bottle of Sweet Chilli Sauce (adjust to ur liking - i used a really hot sweet chilli, so didnt need as much)
A little dash of milk

Blitz Corriander, 4 secs, speed 8.

Add the rest of the ingrediants, and blends speed 4-5 for 20secs until no more lumpy bits.

Serve with homemade crackers or vegie sticks.



Desserts / Chocolate Mascapone Dessert with Strawberries
« on: November 23, 2008, 02:50:41 pm »
Name of Recipe: Chocolate Mascapone Dessert with Strawberries
Number of People: 6
100g Bittersweet Chocolate/Dark Chocolate
70g Roasted Almonds
80g Sugar
250g Mascarpone
400-500g Greek Style Yoghurt
2 punnets/500g hulled Strawberries

Hull strawberries and sprinkle with 1 Tbl og sugar. Let them rest for a while in fridge to draw out the juices. (Option - add splash of Cointreau, Muscat or Tokay)

Grind chocolate and alomds to corse consistancy, 8 sec/speed 6. Remove and set aside.

Add sugar, mascarpone and yoghurt into bowl and mix for 30secs, speed 4-5. Adjust sweetness ro your liking by adding more sugar or a splash of maple syrup.

Pour mascarpone into glass bowl or individual glasses. Spread chocolate almond mixture over the top.

Keep refridgerated and add Strawberries just before serving.


The presentation looks better using glass bowl/glasses

Starters and Snacks / Basic Crackers
« on: November 20, 2008, 04:46:10 pm »
I keep losing the Recipe sheet, so i will add it here.

Name of Recipe: Basic Crackers
Number of People: makes heaps
100g spelt, rye, or oats
200g bakers flour
1/2 tspn salt
1tspn dried yeast
120g lukewarm water

Decorating: Black sesame seeds, poppy seeds, linseeds, Garlic powder and dried herbs or even chilli and salt. Let your mind go.


Mill grain 1min/speed 9

Add all remaining ingredients and mix for 15secs/speed 6

Knead dough for 1.5 to 2min at interval setting

Take about 1/4 of dough and roll out between two sheets baking paper, or silicon mat to form thin dough, 2-3mm thickness

Sprinkle some of the decorating items and roll into dough

Cut cracker shapes as desired on an oiled surface or the mat

Repeat with rest of dough

Bake in a pre heater oven at 190 degrees for 10-15mins

This makes heaps of crackers and great with homemade dips.

Recipe received from Elisabeth Higgins (Perth Consultant)

tips/hints from members

Nay-nay - I had fun making these. I made a Salada and a jatz take-off. The MC turned out to be the perfect size cutter). A pastry edger was used to cut but not right through (so you can break them up after they cook). I used a skewer to make perfect little holes (like shop bought) so they didn't puff up like little pillows. I made poppy seed, salt & sesame seed, cracked pepper and Italian herb.

Cookie - I did a trial run of these today and took everyone's hints on board. I found a similar recipe in the Vegetarian book and so made these changes. I added about 12 peppercorns and ground them with 30g parmesan and a couple of sundried tomatoes and about a teaspoon of Italian herbs. I then added all the other ingredients.
They're really tasty. I didn't roll them that thin so that I could see through them but went about 1-2 mm in thickness. They're very crunchy. I sprinkled salt on some of them and rolled it in.

opi2kenopi - Made these and really happy with the results thanks to all the people who had tried them and posted their comments.  The only thing I did slightly differently was to keep them in the oven longer for some as I found that unless they were completely hard coming out of the oven, they didn't really harden up as they cooled.  For some of the bigger ones I just left them in the oven and turned it off.  After 15 or 20 more minutes they were perfect. I just decorated some with sesame seeds, some with chia seeds, and some with dried rosemary.  Great dipped in the french onion dip that JD posted!

thermobudgie - Have made these wonderful crackers! Nice and crunchy. I added Parmesan and poppy seeds to the mix and also extra salt. Rolled them out to 2mm with the rolling pin and cooked for 15 minutes. I left them in the oven while it was cooling for about another 20 minutes and they came out nice and crunchy.

Amy -  I had to add more water to my dough as it was very dry and crumbly and would not come together. I used a few different flavourings to give them a bit more oomph.

Hearts = Paprika
Stars = Garlic and Herb
Flowers = Rosemary and Salt
Circles = Parmesan and Pepper

I also made rectangles and left them plain, and cut the rest of the dough into "jigsaw pieces" and sprinkled them with Moroccan seasoning. We served with avocado and lemon juice.

merlot - i used 50g of rolled oats and 50g pepita seeds as the first ingredient. Decorated with rock salt and either poppy seeds or sesame seeds.  Made about 100 of the MC rounds. I also noticed that when i put the rock salt on and they sat for 20 min (waiting for the first batch to be done) it drew the moisture to the top of the cracker so that batch was a little softer than the others. So a tip for the future to leave the salt until the last minute before putting them in the oven.

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