Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Topics - consumerate

Pages: [1]
Non Thermomix Recipes / Warm beetroot salad
« on: July 06, 2014, 01:00:49 pm »
This thread made me want beetroot!

So, not thermomix but I made a warm salad of roasted red onion, butternut pumpkin and beetroot topped with marinated goat cheese and vino cotto. Had alongside barbecued scotch fillet steaks.

I pre-roasted smallish beetroot wrapped in foil with a little bit of oil, salt and pepper for about 1.5 hours at 160c then cooled it, took the skin off and quartered each one.
The butternut pumpkin and red onion were roasted together at about 180c. Beetroot then thrown in to warm up.  Once the beetroot was warm I tumbled everything into a bowl and crumbled over the goat cheese then drizzled with vino cotto.

Was a nice wintery side dish for the steak. I've got leftover roasted veg (untouched by the cheese and dressing) in the fridge ready to repeat later in the week.

Main Dishes / Soft polenta - adapted from Maggie's Kitchen
« on: July 06, 2014, 05:53:29 am »
Name of Recipe: Soft polenta
Number of People: 3-4 as a side
1.5 cups milk (whatever milk you usually use)
1 cup water
1 small fresh bay leaf
1/2 cup fine polenta
1/2 teaspoon sea salt
100g mascarpone
50g grated parmigiano reggiano

Put the butterfly in the thermomix.  Whole recipe is cooked with the measuring cup off.

Put the milk, water and bay leaf in the thermomix and set to reverse speed 1 at 100c for 8 minutes.  Keep an eye on it, you want to stop it when the temperature reaches 100c, this took about 8 minutes for me.  Cook for longer if you need to.

Let the milk/water/bay leaf mixture steep for 20 minutes.  When the 20 minutes is up take out the bay leaf.  I did this by straining the liquid through a sieve into a bowl.  Because you are cooking on reverse the bay leaf should stay whole.

Bring the milk and water back to 100c.  This took about 3 minutes for me at 100c reverse speed 1.  However, set the timer to 5 minutes so that you have time to pour in the polenta during this step.  Once the milk is at 100c slowly pour in the polenta and avoid hitting the top of the butterfly if you can. Add the salt as well.

Once all the polenta is in the thermomix cook for 25 minutes, reverse speed 1 at 90c.  Check it after 20 minutes to see if it is cooked to your liking. 

While the polenta is cooking put the mascarpone and grated parmigiano reggiano in a large bowl.

Once the polenta is cooked immediately tip it into the bowl with the mascarpone and cheese, mix together well and then serve.   

Service with:
I had this alongside pot-roasted rabbit with mustard and prunes.  It would be great with osso bucco or anything you might usually serve with pasta or mashed potatoes.

The original recipe has it with pan fried mushrooms.

Bread / Soda bread
« on: June 02, 2014, 03:16:30 pm »
Adapted from a Hugh Fearnley-Whittingstall / river cottage recipe:

I made half a recipe as follows:
250g plain flour
1 tsp bicarb
0.5 tsp salt
100g plain yoghurt (I used Greek yoghurt)
Enough milk to bring it together as a dough that is a little bit sticky

Pre-heat oven to 200c
Put all ingredients except milk in the bowl and knead for 30 seconds. See how dough-like it is and slowly trickle in milk while the knead function is running until the mix starts to come together. Probably no more than 50 ml. Amount of milk required will depend how runny your yoghurt is, the water content of the flour, the relative humidity and the alignment of the stars between Jupiter and Uranus  ;)
Tip dough out, form into a round, put on a lined flat tray and cut a deep cross on the top. Bake for approximately 40 minutes or until the internal temperature passes 200 Fahrenheit. If you don't have a thermometer, cook until bread sound hollow when tapped on the base.

I ate some with butter and golden syrup, some with lemon curd  and some with scrambled eggs.   All were delicious but I think it works particularly well with the sweeter toppings.

That amount of mixture made more than enough for two people to have with soup or eggs or your favourite sweet spread. I will try toasting a piece tomorrow to see how that goes.

Desserts / Lime cheesecake
« on: October 08, 2012, 10:19:26 am »
Lime cheesecake:
Number of People:8
370g digestive biscuits (400g box minus 2 biscuits)
160g butter

4 limes - zest and juice (I use a very fine micro plane to lightly zest the limes)
110g white sugar
500g full fat* cream cheese (room temperature if possible and broken into large chunks)
300ml double cream

Line a 20cm springform tin with baking paper.

Blitz digestives on speed 8 for about 5 seconds until they turn into crumbs and set aside.

Melt butter and 60c on speed 4 for about 2 minutes (until it is fully melted).

Add biscuit crumbs back to the tmx bowl and mix on speed 4 for a few seconds, stir then mix again so the butter is fully combined with the biscuit crumbs.

Empty the biscuit and butter mix into the lined springform tin and press across the base and up the sides to form a crust. Put it in the fridge while you prepare the filling.

Thoroughly clean and dry the tmx bowl.

Put sugar and lime zest in the bowl and blitz on speed 8 for 1 minute.

Add cream cheese and lime juice to the lime zest and sugar mixture and process on speed 5 for 30 seconds, scrape down and process for another 30 seconds or until fairly smooth.

Add cream to the cream cheese mixture and process on speed 5 for 15 seconds, scrape down and process for another 15 seconds or until smooth.

Pour filling into the base and set in the fridge overnight (or for at least 6 hours).

*Full fat cream cheese is highly recommended here as it sets firmer than the lower fat varieties.

This cheesecake filling is firm enough to hold its own shape when cold but it isn't super firm. If you want a really firm mix reduce the amount of cream or freeze it for an hour or so before serving. The quantities are as they are so that it uses full packets of cream cheese, cream and biscuits (with 2 leftover to go with a cup of tea).

I use the gippsland double cream which is very firm. If you're using a more liquid cream maybe you would need to add less, or add more cream cheese.

Having said all that, it's a fairly forgiving recipe.

I think it would also work nicely with a chocolate biscuit base rather than digestives. You can also swap some of the lime for lemon.

Members' comments
Obbie - Its lovely, I added passion fruit too.

Drinks / Summer fruits cocktail
« on: October 08, 2012, 09:46:48 am »
This happened by chance last night. I had cut up an assortment of fruit for making single fruit cocktails but ended up just putting in some of everything and the flavour was great. Made one jug with white rum and the other with gin and both were very tasty. I don't think you need to be very precise with measurements. We probably used more liquor than 200ml in each jug. I had the fruit in the freezer for about an hour before making too.

This recipe makes approximately 1.2L of cocktail depending on size of fruit and how much liquor you put in.

1/8 watermelon chopped into large chunks
1/4 pineapple chopped into large chunks
1 mango chopped into large chunks
1 ruby grapefruit segmented (do this over a bowl so you catch the juice that comes out while segmenting)
Juice of 1 lime
1 large handful ice
2 tsp sugar (or simple syrup if you have it handy)
200ml of white spirit (gin, white rum or vodka)

Place everything in the tmx bowl and blitz on speed 8 for 1m30s.
Drink responsibly  :P

Spice Mixes / 'Greek' lamb marinade
« on: October 07, 2012, 05:53:47 am »
3 cloves garlic
4 stalks rosemary
Small handful of fresh oregano
1/2 teaspoon ground star anise
Juice of 2 lemons
1/4 cup olive oil
Pepper and salt

Drop the garlic cloves onto blades running at speed 8 then stop the machine, add everything else in and blitz on 8 for 10 seconds. Stop, scrape down then blitz again on 8 for 10 seconds.

This makes enough for a whole butterflied leg of lamb.

I usually marinate for 2-3 hours then cook in a very slow oven (120) for a couple of hours til the meat is mostly cooked through (just a hint of pink left) then char on a very hot BBQ for about 5 minutes each side. To serve with the lamb as a dressing I also mix about a cup of yoghurt with some fresh herbs (usually mint and chives), the tiniest amount of crushed garlic and lemon (depending on tartness of the yoghurt).

Not sure how Greek this really is but it is rather tasty. Have been making variations of it for quite some time. I think the original recipe had yoghurt in the marinade and was from the weber kettle BBQ book that I no longer have.

Breakfast / Banana and oat pikelets for 2
« on: September 02, 2012, 03:18:45 am »
1 small banana
2 heaped dessert spoons oats
1 heaped dessert spoon brown sugar
1/2 teaspoon vanilla
3 heaped dessert spoons plain flour
1/4 teaspoon baking powder
1/2 teaspoon bi carb
1 egg
1/2 cup milk

Place all ingredients in thermomix bowl, mix on speed 5 for 6 or 7 seconds. Stop, scrape down, mix on speed 5 for 6 or 7 seconds again.
In terms of consistency you want the batter to be reasonably thick so perhaps hold back some of the milk and adjust the consistency when scraping down.

Leave batter to rest in a separate bowl for 10 minutes or so (don't have to) while cleaning out the thermomix.

Fry generous dessert spoons full of the batter in a frying pan over medium heat with your preferred oil/butter (ghee works really well).  Turn them over when largeish bubbles appear and there appears to be a slight skin on top.

Serve with whatever you generally like with pikelets.  Butter and golden syrup for me.

Makes approximately 10 medium sized pikelets

Introduce Yourself / Good morning
« on: September 01, 2012, 01:22:04 am »
Hello everyone

I've been lurking for quite some time as my registration request would never progress. Gave up for a few months and then tried again yesterday and it worked!

I have had my thermothingy since June and am pretty impressed. This forum has been a great help to me right from when the idea of getting a thermothingy was first suggested to me, through to my first experimentation with it and now regular use.

Thank you all.

Pages: [1]