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Messages - AuntAnnie
31
« on: June 21, 2009, 05:54:13 am »
Well, my 84 year old Mom has celiac disease and so do I. Mine manifested big tie after radiation treatment for breast cancer. And all I can say about the diet is-- could be worse. I mean I still lust after a good loaf and drool over doughnuts, but all in all it is not so bad. Don't mean to plug my work, but my recipe database program thingie has a lost of conversion tips to make GF a little easier. The program is free from my website. If you don't like it, you can uninstall it (I built an uninstaller right in). Not all the recipes are GF, but a lot are and a lot have conversion tips built into them. I also included Sugar free and Dairy free fields, but did not do as much to convert the recipes in those areas. I agree about the cookbooks that are GF and have all kinds of main dishes and dips and stuff that are pretty much GF to start with. I bought a lot of cookbooks and was disappointed to find things like hummus in them. Ummmhummm. I do want to tell you all that I was in Australia this year (my first visit) in March. (Pics on my website). Anyway, I was so impressed- my first breakfast was in a little cafe in Bateman's Bay. I ordered the breakfast and asked them to hold the toast. They asked why and I explained to which they replied that they had gluten free bread... don't expect that in the US. Also had a great GF tea in Melbourne (can't remember the name of the hotel--it is that really nice old one across from Parliament). Must say I was most impressed with you folks. I did buy 1 really bad loaf of GF bread from the Victoria market in Melbourne (it was rosemary and olive and just crumbled if I looked at it). Anyway, if you have to be GF, Australia is certainly better than the US. 
32
« on: June 21, 2009, 05:31:47 am »
Name of Recipe: Pea and Mint Soup
Number of People: 4
Ingredients:
1 package (10 ounces) frozen peas (284 g)
1 small onion, chunked
1 carrot, chunked
2 Tbs. butter or margarine
2 cups chicken broth (470 ml)
1 tsp. snipped fresh or 1 tsp. dried mint leaves
¼ tsp. dried coriander leaves
¼ tsp. salt
¼ tsp. white pepper
¼ to ½ cup heavy cream (60-120 ml)
Mint sprigs
Preparation:
Cut onion and carrot into 2 or 3 pieces and chop in Thermomix for 5 seconds on speed 6.
Add butter and cook for 2 minutes, 100°C at speed 1.
Add stock and peas, cook 6 minutes, 100°C, speed 1.
Add mint, coriander, salt, and pepper and cook 2 minutes, 100°C, speed 1. Add in cream to make desired consistency.
Puree by slowly bringing speed up to 10 for 1 minute. Taste and adjust seasonings. Garnish with mint sprigs. Makes 4 servings (about 1 cup each).
Photos:
Tips/Hints:
33
« on: June 21, 2009, 04:24:24 am »
Yep. I will try that too. Guess I will put the timing thing on my list just for fun. (Guess that tells you what a rockin' life I live)
34
« on: June 20, 2009, 07:56:22 pm »
I was looking through my manual (I do occasionally read insructions) and it says that when the speed is set to 2 or 3 the Thermomix heats up more gradually. I get that, but what about when it is on 1 or spoon speed?
I ask because I find speed 3+ a little rough when I want to do something like toast nuts. I don't want them chopped, just stirred and heated, so I choose the lower speeds, but the heat takes forever to get to where they are actually toasting.
(I know I am being lazy... I could just go put it on speed 1 and see how long it takes to get to a certain temperature...)
35
« on: June 20, 2009, 07:36:43 pm »
In the US (and we have terribly restrictive copyright laws, thank you Mr. Bono), recipes are considered "formulas" and are therefore not copyright-able. However, if the recipe is written in language like "I placed the mixture into my grandma's lovely blue-flowered bowl that I borrowed from Aunt Julia..." then it is no longer a formula, but copyright-able prose. Also, a book of recipes is considered to come under copyright laws as a COLLECTION. That means you can't xerox the whole book and redistribute it. But you CAN copy any of the recipes. Just can't pass the collection off as your own. I would assume a Recipe Blog would be the same way. As a common courtesy, most people try to cite their source. You can say "Adapted from" or whatever. And if it is a website, most people express that they would like a link back if you use their stuff. Most people post their recipes because they want others to use them. Using trademarked ingredients in a recipe is another issue. But, again, most companies don't complain about free advertising.  . So Philadelphia Cream Cheese is actually a trademarked item. Cream Cheese is not. But I have never read where Kraft sued anybody for trademark infringement when they printed (or posted or blogged) "Philadelphia Cream Cheese". I have seen many, many community cookbooks that had recipes in them that were exactly the same and were attributed to many different people (contributing members). Recipes soon become part of the common pool of knowledge known as Public Domain. That's the view from the US. Other countries I do not know.
36
« on: June 18, 2009, 04:56:43 am »
Your neighbor should really be careful. The number one cause of mushroom fatalities in the US is from Thai immigrants. Apparently there is an Amanita species in Thailand that is quite edible and sold in Thai markets. There is a mushroom in the US that is a "dead" ringer for it and the Thai people that immigrate here see it, pick it, and eat it. Problem is, that particular Amanita has the common name of "Death Angel". If you don't know the local mushrooms, best to check with someone who does.
Of course, if she eats it and lives, you might have found a new gourmet treat!
If they are boletes (the most popular one among the East European mushroomers I know), most that are not edible just taste bad. I have seen some pretty experienced mushroomers taste a small (very small) piece of an unknown bolete, but not swallow, to determine whether or not the specimen is one of the edible ones. So, if it is a bolete, your neighbor may know the tricks. Boletes are pored mushrooms, not gilled, and there are not so many pored mushrooms, so they are kind of easy to spot (I am simplifying, not encouraging massive taste testing of unknown mushrooms). We have a saying:
There are many old mushroom eaters and
there are many bold mushroom eaters but
there are NO old, bold mushroom eaters.
But Chicken of the Woods is delicious. Hen of the Woods is even better (it is also called Maitake).
37
« on: June 18, 2009, 02:42:04 am »
And probably a lot healthier, too. And the smell of roasting sesame wafting around is not to be discounted, either.
38
« on: June 18, 2009, 02:40:13 am »
Now that's a great idea!
39
« on: June 18, 2009, 02:37:52 am »
OK. I just finished dinner and wanted to write this down. I found a 6 lb. Chicken of the Woods Sunday and had to experiment... Name of Recipe: Chicken of the Woods Risotto Number of People: 4 Ingredients:100g of Chicken of the Woods Fungus – cut in chunks 200g of risotto rice 2 cloves of garlic 2 tbsp of butter Splash of walnut oil (or toasted sesame oil, or hazelnut oil) 125 ml pear cider (or apple cider or pear or apple juice; wine as a last resort) 2 pints of hot vegetable or chicken stock (425 ml) Salt and Pepper to taste Handful of fresh thyme Lemon slices (optional) Preparation:Add garlic, butter, and oil to Thermomix. Turbo pulse 3 times to chop. Add the Chicken of the Woods. Sauté 4 minutes, 100°C, speed 2, reverse. Add rice. Sauté 2 minutes, 100°C, speed 2, reverse. Add pear cider (or equivalent). Stir 3 minutes, 100°C, reverse. Add remaining stock or water and salt and pepper and cook, 15 minutes, 100°C, reverse, speed 1.5. Stir in thyme and parmesan (1 minute, reverse speed 1). Turn into serving bowl and garnish with some lemon slices if desired. Photos: Tips/Hints:If the Chicken of the Woods is not really young (like a marshmallow chicken), you should use only the outer edges and stew it slowly in some broth or salted water for about an hour (I use a crockpot). Pick out any pieces that seem tough. I have no idea if any of you can get Chicken of the Woods or not. Here is a link to some info: http://en.wikipedia.org/wiki/LaetiporusIf you can't get it, I guess Shitakes would be OK.
40
« on: June 17, 2009, 08:09:20 pm »
Name of Recipe: Watermelon Sorbet
Number of People:8
Ingredients:
1000 gm watermelon (without rind or seeds), cut into 1/2” chunks
90 gm sugar
3 Tbs. white wine or a liqueur of you choice (or vodka)
Preparation:
Sprinkle watermelon with sugar. Freeze at least 4 hours.
If you freeze it for an extended period, let it defrost until the pieces can be pulled apart (still lots of iciness, but not a rock).
Puree in thermomix with wine, turning control slowly to 10, holding for 20-30 seconds until smooth. Use spatula if necessary. (I did this in 2 batches.) Spoon into parfait glasses and garnish with mint.
Serve immediately, or store in the freezer in a covered container up to several weeks.
Photos:
Tips/Hints:
The addition of alcohol keeps the sorbet from freezing solidly, even if stored in the freezer. If it gets too hard, you can re-fluff it in the thermomix.
Eat this in a warm place or outside on a very hot day.
I don't know if you folks get the watermelons like we do, but since my household consists of only two people, a whole watermelon goes a LONG way, and this is a way to freeze it and then use it later. And it is very cold and yummy.
41
« on: June 17, 2009, 03:07:56 pm »
ooooh, this looks yummy. I think Mars bars are gluten free and I can get some gluten free cocoa crisp type cereal...
What a great idea. Thanks for the recipe!
42
« on: June 17, 2009, 03:04:31 pm »
There is a version that is all sesame and one that is made from black sesame seeds as well. Most people in the US shy away from the black sesame one, but it is delicious. In the US you have to go to an Asian food store to get the black sesame, but it is delicious. I keep the total weight (nuts + sesame) about the same but just use all sesame. You might be able to start with roasted tahini and it would be quicker, but I have not tried this. My hubby was so happy! He ae 2 HUGE bowls. I think he was very glad he bought me a Thermomix. 
43
« on: June 17, 2009, 04:00:39 am »
Name of Recipe: Nutty Milk Soup Number of People: 6 Ingredients:115 g. [4 oz. (1 c.)] unsalted raw peanuts without skins 75 g. [½ C. ] sesame seed (75 g) 4 MC water (400 mL) 960 mL [4 C.] water 145 g. [¾ C.] sugar 3 T. cornstarch 3 T. water 120 mL [½ C.] evaporated milk (120 mL) Preparation:Roast the peanuts and sesame seeds in the Thermomix for 12-18 minutes at Varoma on speed 1. (I keep nuts in my freezer, so it takes me around 20 minutes to roast cashew pieces). Add 4 MC of water. Process at speed 7, 40 seconds. (Use the first 5 seconds to go from speed 5 to 7 and the last 5 to go from speed 7 back to speed 5). Add 4 C. (960 mL) water and 145 g sugar. (the level in the thermomix bowl should be around the 1½ liter mark) Cook 9 minutes, 100°C, speed 3. Dissolve the 3 Tbs. corn starch in the 3 Tbs. water. Program Thermomix to cook 1:30 minutes, 100°C, speed 3. While it is running, pour in the cornstarch mix. Pour in evaporated milk and stir 30 seconds, speed 2. Photos:Tips/Hints:You can substitute cashews or almonds for the peanuts. You can use coconut milk to make this dairy free. This recipe is gluten-free. In China, sweetened soups are often served for dessert and usually have a medicinal purpose. I use whole sesame seeds (they are not as white as the decorticated kind) because they are higher in magnesium and calcium. Sesame contains a large amount of antioxidants, phytoestrogens, and phytosterols. The original recipe is from the Wei-Chuan cooking school. My first Thermomix conversion!!!
44
« on: June 17, 2009, 03:28:54 am »
Thanks Vivienne.
I found out that I had neglected to include the metrics in the conversion of a recipe (scaling up or down), so if you want that, you should download again. But if you have entered recipes, you need to save them beforehand in another spot (export and save a copy to a spot like My Documents, then import them after you reload). (Import and export are in Recipes- Maintenance Tab).
Let me know if you need help with this.
Also, if you find any problems, let me know. I really threw the metrics together quickly because I needed them for my Thermomix!!
45
« on: June 15, 2009, 11:55:46 pm »
Thanks for letting me know that-- I sure didn't want to get bounced off the forum for breaking rules-- I need you guys way too much! OK-- so if you want a free program to store your recipes (don't get all excited-- there aren't too many for Thermomix in there yet) etc.-- here's the link: http://sites.google.com/site/auntanniesattic/attic/augie-s-first-aid/afa-kitchenClick on the button in the middle with Augie's face on it. Download should begin. Then, double click on the download to install. Any problems, let me know here or at AuntAnniesAttic@gmail.com
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