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Topics - baf65

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Chit Chat / great deal for loose produce shoppers (perth)
« on: March 30, 2012, 04:34:13 am »
Hey anyone who shops at loose produce, living social have a great deal today, $19 for $45 worth of produce, valid for purchase for the next 2 days and valid to use till 1 July


Chit Chat / ebay going crazy again!
« on: August 21, 2010, 02:11:00 pm » who bought My WAy of Cooking for $99 plus postage!!!! seriously what is going on!!

Thermoservers are still going for over $100 as well!

Ok off to check my cookbooks!

Questions? Technical Issues? The Survival Guide / 'unread posts' wont work
« on: February 08, 2010, 05:55:09 am »
Till I got my new laptop I used to go to the website and just click on 'show unread posts since last visit' and then of course be able to see anything when i click onthat i have no unread posts but of course there are
Does anyone have any idea why that would be?

Chit Chat / my DH and rice!
« on: February 02, 2010, 01:37:34 pm »
okay so i have had my tM for over a year, we have rice at least twice a week, my DH always sees me serve it from the basket

Tonight I said if you need more rice for lunch just cook a bit extra up, put it on speed 4, 100C for 12mins

He comes out when it beeps, and says....hmmm are you sure it was 12mins it looks a bit overcooked to me

What had he done...put the rice in the TM not the it was all chopped up!!!!

Obviously its all just gone over his head!!!! I am not expecting him to cook dinner for me any time soon!

Chit Chat / ebay i cant believe it!
« on: January 29, 2010, 11:57:17 am »
I was just looking on ebay, I cant believe that there is an old TM21 going on there for already over $800 and that there are still 18hrs of the auciton left
The seller reckons they paid $1850 for it but that cant be right can it? 

Then there was the original TM, the orange one that only was a blender that went for over $200

Amazing what people will pay!  At least we know should we ever want to sell we can almost get our money back!

Chit Chat / which UK cookbook?
« on: December 18, 2009, 11:06:39 am »
Well as I am in the UK I thought I might as well order a UK book - I am wondering tho for those that have the UK and the Aus ones, which one would be best to get?
The Fast and EAsy or the Demonstrators Delights?  I cant really justify getting both of them!  Welll Im sure I can but Im trying to think about only getting one
Is either of them similar to the EDC in Aus?

Chit Chat / wish me luck!
« on: December 11, 2009, 10:44:12 am »
Im heading off to the UK in less then 24hours.....firstly its going to be 38C when we leave Perth and 4C when we arrive in Manchester!!!  brrrrrrrrrrrrrrrrrrrr
And...I have to do without my thermomix for 4weeks
I am not sure which is worse!

Still I guess Tesco and Asda will get lots of business out of me!!

Chit Chat / alkaline diet
« on: November 25, 2009, 10:43:39 am »
I seem to recall somewhere along the line there was some discussion about alkaline cooking using Thermomix or just in genearl....cant remember where I read it, I know there was a cooking class with TM that discussed alkaline foods...can anyone out there point me in the right direction
My good friend has just been diagnosed with Breast CAncer and shes asked me to look into this for her

Thanks guys!

Main Dishes / Bhoona Gosht
« on: September 22, 2009, 10:40:38 am »
One of my consultant friends emailed me this one out of the new Indian cookbook, hope its okay to post it!  Haven't tried it myself yet.

Lamb Curry with Peppers—Bhoona Gosht

Bhoona is a traditional cooking method in which the liquid for a sauce is added in small amounts
repeatedly so the spices are very well cooked and the sauce thickens. It is generally a long process that
requires time and patience but with your Thermomix, the process is simplified, and yet achieves the same
results with less effort and more speed. Serve with rice or naan, or as an accompaniment to dahl and rice.

Serves 4.
3 fat garlic cloves, peeled
20g ginger, sliced in 2mm thick ‘coins’ along the lines on the skin
1 medium onion, about 100g, peeled and quartered
30g vegetable oil
1/2 tsp ground chilli powder
1/4 tsp turmeric (haldi)
3/4 tsp salt
1 tsp garam masala plus 1/2 tsp extra
1/2 tsp freshly ground black pepper
130g fresh tomato, diced into 1cm pieces
450g lamb shoulder or leg meat, cut into 2cm pieces
130g water
80g sweet green pepper, weighed after removing stalk and seeds, diced into 1cm pieces

Please note—speed spoon = speed soft
1. Mince the garlic, ginger and onion 5 seconds/Speed 7. Add the oil and sauté 8 minutes/Varoma
Temperature/Speed 1.
2. Add chilli powder, turmeric, salt, the 1 tsp garam masala and the black pepper. Scrape down the
sides of the TM bowl with the spatula. Cook 8 minutes/Varoma Temperature/Speed Spoon.
3. Add tomato pieces and cook for a further 10 minutes/Varoma Temperature/Speed Spoon.see Thermomixer's comment below
4. Add meat and water. Push meat under the surface with the spatula to coat it with the spicy liquid.
Cook 20 minutes/Varoma Temperature/Speed Spoon/Reverse Blade Direction. see Thermomixer's comment below
5. Add the green pepper pieces and cook for a further 5 minutes/90ºC/Speed Spoon/Reverse Blade
Direction. At this point, your meat should be tender, but if not, you can cook for a further 10
minutes/90ºC/Speed Spoon/Reverse Blade Direction or longer until tender.
6. Sprinkle the remaining 1/2 tsp garam masala over the top and stir in before serving.

members' comments

Hannah - This is quite "hot" - similar to a vindaloo my son cooked a few weeks ago and which probably wouldn't be appreciated by my 88 year old father! The dish was very thick after cooking the lamb for 20 minutes on Varoma trmperature - I think all the water was running down the inside of my windows!- so I added a bit more water with the green pepper and cooked for 15 minutes.
When I tipped it out I found quite a large burnt spot on the bottom of the TMX (still to be cleaned off) so would probably reduce the temperature to 100o after adding the meat and water if I did it again. If you like hot curries, I think you will like this. I prefer sweeter curries with both meat and vegetable so will possibly try something different next time.

Thermomixer - Thanks Hannah (Barb) - great to have a review.  It would be an idea to try at 90oC at step 4 IMHO.  Think that even 100oC might be more than needed after the spices and tomato have been cooked out.

Gralke - I made this with different meat - delicious!

News about Thermomix / Another mention in todays West Australian
« on: July 23, 2009, 11:57:36 am »
In the 'Fresh' liftout of todays West Australian paper, there is a feature on 5 chefs in Perth.
Rainer Konstanty from Halo lists his 3 top must haves
They are
1. Olive oil
2. non stick pan
3. Thermomix - he does list it alongside a Pacojet though!

Chit Chat / whizz it/steam it
« on: July 20, 2009, 10:25:24 am »
I saw these 2 books in Dymocks yesterday and thought they would be great for recipes to convert to Thermomix....does anyone have them? 

News about Thermomix / Thermomix in West Australian Paper
« on: July 09, 2009, 02:47:08 am »
In the West Australian food lift out today, there is a bit on the Thermomix.  The article is about 'must have kitchen stuff'  ....the 3 items are Tupperware, Bessemer cook pot and THERMOMIXX!!!!

News about Thermomix / a favourable US article about TM
« on: May 12, 2009, 10:22:04 am »
Its not often we get to read an article about TM in America

News about Thermomix / Nico Moretti is cooking in Perth
« on: March 30, 2009, 10:16:09 am »
Put a date in your diary, Nico Moretti Thermomix cooking class 19 April at UWA 2-4pm
Invites will be coming out this week

Vegetarian / walnut mushroom flan- from the new vege cookbook
« on: March 11, 2009, 10:03:18 am »
This just came out in a newsletter so Im assuming its okay for me to post it here, its from the new vege cookbook, I havent tried it r tasted it myself tho but thought you might all like a sneak peek
Also in the book there is going to be some recipes for body scrubs and bathbombs!

Walnut Mushroom Flan

1 qty shortcrust pastry (see recipe 'Everyday Cooking with Every Family' cookbook)
1 sprig rosemary
Handful Italian parsley
140g toasted walnuts
200g Tasmanian feta (Australian)
Juice 1 lemon
Cracked black pepper to taste
460-500g brown or Portobello mushrooms sliced
40g butter
80g white wine

Make pastry and blind bake in a flan tin with removable base. Cool.
Meanwhile place rosemary leaves and parsley into TM bowl and chop for 5-10 seconds on speed 7.
Set aside around 2 tablespoons of the chopped herbs.
Add walnuts, feta, juice and pepper into TM bowl and process for 5 seconds on speed 6.
Add more lemon juice if the mix is too solid.
Spread onto cooked flan base and set aside.
Place mushrooms, butter and wine into TM bowl and cook for 8 minutes at 100°C on Reverse + speed soft.
Allow mix to cool slightly before pouring onto walnut paste in flan. Do not use all liquid if there seems to be excess. Sprinkle with reserved chopped herbs.
Warm through in hot oven for 10 minutes before serving with fresh salad and crusty bread.

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