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 - faffa_70
46
« on: April 11, 2010, 01:31:07 pm »
47
« on: March 16, 2010, 09:15:24 am »
48
« on: February 16, 2010, 06:14:09 am »
As most of us know.....the varoma is the most underused part of the TMX ... so I thought maybe we could start this thread to encourage people to use it a little more. So start posting and hints or tips you have for using the varoma and maybe also anything you use it for that isn't a recipe as such. For example I am not a fan of sausages but my kids love them (ugh) and the family is also partial to a good curried sausage. So instead of frying them to eat or boiling them to make curried sausages I now steam them in the varoma for about 8-10 minutes depending on how many I have in there. You know when they are cooked as the skins come off them! You will also be amazed at the amount of fat that comes out of them - even the top of the range one 
49
« on: January 25, 2010, 07:36:14 am »
Name of Recipe: Roasted Pumpkin & Feta Risotto
Number of People: 4-6
Ingredients:
Extra Virgin Olive Oil
500 g pumpkin peeled and cubed
Salt and pepper
175 g feta cheese, cubed
1 clove garlic
1 onion peeled and quartered
150 g bacon
350 g Arborio rice
100 g white wine
2 tablespoon vege stock concentrate
900 g water extra
approx 1 ½ cups baby spinach leaves (or in my case a couple of handfuls!)
EVOO
Preparation:
Preheat oven to 200oC
Brush a baking dish with EVOO
Place pumpkin cubes to baking dish, brush cubes lightly with EVOO, then season with salt and pepper. Bake in preheated oven until golden brown.
When pumpkin is almost finished baking, put cubes of feta cheese on a baking sheet and place this sheet in the oven until the feta cubes begin to melt along their edges.
Place garlic and onion in bowl and chop on speed 5 for 5 seconds.
Add bacon and turbo once (or until you reach your desired size)
Add 50g Olive oil and sauté for 5 minutes, at 100oC on speed 1 + Reverse.
Add rice and wine. Sauté for 3 min, at 100oC on Reverse + soft speed.
Add vege stock concentrate and water and cook for 15 minutes at 100oC on Reverse + Soft Speed.
Add baby spinach leaves to bottom of Thermoserve bowl.
Use a fork to mash approximately half of the baked pumpkin and add to the Thermoserve bowl along with the spinach.
When Risotto is cooked pour into Thermoserve bowl and stir through spinach and pumpkin. Allow to rest for 5-10 minutes.
Serve risotto in bowls, and add remaining baked pumpkin cubes and warm feta to the top of each bowl just before serving.
members' comments
Katya - it was INCREDIBLE. One of the most tasty dishes I've cooked in the TMX - the contrasting flavours were just wonderful and OH and I both were raving with every mouthful. Definitely 5/5, possibly 6
RECIPE TWEAKS
I didn't bother with steaming the squash first, just roasted it. Some people may want to add slightly less stock as there is a lot of salt with the bacon and the feta.
I roasted the squash at the same time as cooking the rice. The recipe calls for warm feta to be added at the end, so it may be better to roast it towards the end of the rice cooking time.
Thanks so much for posting this Faffa
Chelsea - This is a lovely risotto. Thanks Kathryn!!! For others who are making this dish - I had my pumpkin in baking for almost 10 minutes before I started making the risotto (chopping onion etc) and it was baked perfectly when the risotto was finished.
maddy - Yum Kathryn! First I dry roasted 50g pine nuts, for 4 minutes, varoma temp, counterclock soft......cap out.
I put that aside and added in 3/4 of it with the baby spinach once cooked, and some on top.
I only used 150g feta (still trying to get the family to eat it!), and used 1 tsp of TM stock.
Next time I'll hand chop the bacon......as I always over blitz on turbo! Tongue
Snoozie - Yum! I only had long grain White rice so probably should've tasted before putting in serving as rice was still crunchy. Had nuke in microwave but still yum and will know better next time!!!
johnro - This was delicious Kathryn - thank you. Made this for lunch today with the following tweaks
skipped steaming pumpkin and just roasted
added 1cm piece ginger with garlic and onion - used a red onion
added 1/3 cup parmesan cheese and 150g sun dried tomatoes and stirred thru in thermomserver
Served with lamb - so moreish!!!!!!!!!
foodiepep - I made this today at the tuckshop and it was fantastic. Instead of using bacon I added 2 chicken breasts. Everyone that ate it asked for the recipe.
Lellyj - vegetarian version. Thanks for this--didn't miss the bacon! Very nice! I just stirred through some crumbled ricotta (as I find the brand of fetta I have can be a bit bitter when baked) and also some rocket leaves just before serving rather than spinach. Didn't steam the pumpkin, just oven baked. Will definitely make again. Thank you!
nicky74 - have made it several times now and it's different every time depending what I have in. Today I put zest of 1 lemon towards the end, also some cubed philadelphia cream cheese as had no feta and some broccolli florets. Didn't put in bacon or wine.
Added extra water though as I used about 100gr less rice and forgot to reduce the quantity of liquid, but think this helped cook the broccoli nicely in plenty of liquid and it was all still absorbed by the end of resting time. yum yum yum
Katya - made this using beetroot instead of squash and it was wonderful and I'll definitely do it with beetroot again. It was a pretty lurid shade of pink though .
courton - followed the recipe to the t... however, the Sunrise arboria rice was very much uncooked and the liquid was literally swimming on top. I had to cook it on the stove top for another 20 mins ... the end result, however, was delish. What went wrong I wonder? Also, there were burnt bits at the bottom of the TMX. Curious as to what I am not doing correctly?
JD - courton, it doesn't sound as if the speed was fast enough for your machine. Soft speed on mine is far too slow so I never use under speed 1. Some people use the butterfly when making risotto, maybe that would help move things around for you. I always check any meal I'm cooking to make sure it is moving, if is isn't, I up the speed until it does move (on reverse of course).
You can always stop the machine and give the contents a stir if all the liquid is floating on top - this may be enough to get things moving too.
Lellyj - In addition to Judy's infor, if you haven't cooked risotto in the tmx before you will be amazed at how much liquid is absorbed and how the rice keeps cooking in the tmx. I went to a risotto cooking lesson years ago, pre-thermie and the chef cooked the rice by the absorbtion method, having it on low heat for a while, then turning it off with the lid on for a while--no stirring (can't remember times) and the rice certainly does soak up a fair bit of stock and soften up while resting.
courton - I made the recipe again tonight and it worked a treat...increased speed to 2 and put it on reverse...hope I can do this and it won't ruin the machine. Will not use aldi arborio rice though...very gluey! Ah well, first and last time I buy rice from aldi!!!
Tam - I served this at a dinner party - it was a HUGE success.
I used the butterfly attachment speed slow as I've had success with the EDC mushroom risotto and wanted it to work. I added fresh rosemary to the pumpkin before baking and toasted pine nuts on top. I didn't have any baby spinach but it certainly didn't lack any flavour.
Thanks for everyone's tips - I loved the bake feta. I've never done this before and the aroma was AMAZING!!!!!
This dish is HIGHLY recommended. I added a good handful of parmesan to the risotto once added to the TM - I don't think the recipe calls for it as it has feta? Oh well, double the calories but double the yum!!!!!
Jamberie - This was delicious... We had to show great restraint in saving the leftovers.
At the start I dry roasted some pine nuts as Maddy suggested and added parmesan at the end.
Will be making this one again for sure, thanks for a great recipe Faffa
FlissPrideaux - This was fantastic ! I took the Thermomix away for the weekend and made this. Fabulous ! Definitely making this again !
50
« on: January 17, 2010, 07:19:23 am »
51
« on: December 14, 2009, 08:08:08 am »
This recipe was just sent out by my GL so thought I would share it as it has been a topic of discussion. I haven't tried it as yet (it landed in my inbox approx 5 minutes ago!!)
Scrambled Eggs by Janine Babauskis
Ingredients
• Knob butter
• 80mls of milk
• 4 eggs
• Salt & pepper to taste
Method
Add butter to the TM bowl and melt, 50°C for 1 minute. Distribute the butter over the bottom and around sides of the TM and also the blades including the top section of the blade unit with a pastry brush (for easy cleaning)
Add milk and eggs and mix on speed 4 for 10 seconds
Cook for 12 minutes on 90°C, speed 2
Variation
Chop fresh herbs prior to melting the butter, leaving herbs in TM bowl.
52
« on: December 06, 2009, 01:45:39 am »
To get the last amounts out of your bowl and from under your blades try putting the bowl back on the cradle. Turn to speed 7 for a second or two (or turbo one or twice - which ever suits you) this will flick all of the extra bits to the side of the bowl and from under and around the blades as well (this is also and audible thing like chopping - you will know when it is done) so you can then just scrape it all out with the spatula Wink
53
« on: September 19, 2009, 05:42:08 am »
Name of Recipe: WALNUT AND BANANA PANCAKES Number of People: 4 Ingredients:1 Tablespoon Raw Sugar 30g Walnuts 40g Rolled Oats 2 Eggs 275g Milk / buttermilk 1 tablespoon Lemon Juice 2 Banana’s roughly chopped 270g Self Rising Flour ½ teaspoon Bi - Carbonate Soda Extra fruit and ricotta cheese for serving Preparation:Add sugar, walnuts and rolled oats into bowl and , set dial to  and turbo for 1 second and set aside. Add eggs and milk and mix together on speed 4 for 5 seconds.Add lemon juice and roughly chopped banana’s (I break them into about 4 pieces each) and mix on speed 4 for 3 seconds. Add flour, carb soda, sugar, walnuts and rolled oats and mix on speed 4 for approximately 10 seconds until combined. Heat a lightly oiled non-stick fry pan and drop large spoonfuls of the mixture into the pan. When bubbles form on the surface, turn the pancake and cook for about 1 minute. Serve pancakes with extra fresh fruit topped with ricotta cheese (mine added maple syrup as well)
54
« on: September 14, 2009, 10:02:22 am »
Name of Recipe: CHOCOLATE POTATO CAKE Number of People: 12 serves Ingredients:330g Peeled Potato Cubed 230g Plain Flour 45g Cocoa 2 teaspoons Baking Powder 1 teaspoon Mixed Spice 185g Butter, softened 200g Brown Sugar 4 Eggs 250g Milk Preparation:Prepare potato, place in varoma. Add water to bowl and steam for approx 12 minutes on speed 4 until tender. Allow to cool. Preheat oven to a moderate 180oC (160oC fan forced). Lightly grease and line a shallow 18 x 28cm baking pan. Sift the flour, cocoa, baking powder and mixed spice onto baking paper (or into a bowl ). Add butter and sugar to and mix on speed 4 until creamy (approx 1 minute). Scrape down sides of the bowl. With blades turning on speed 2 add eggs one at a time through hole in the lid and mix in well. Add potato and mix speed 3 for approx 30 seconds until roughly mashed and mixed through. Add sifted flours and milk, fold through on speed 6 plus  for approx 20 to 30 seconds until just combined. Bake for 40 - 45 Min or until firm. Allow to cool. Top with frosting, chopped pecans and grated chocolate. Cut into squares to serve. Tips/Hints:Use 95g Butter and 100g Sugar and replace rest of butter and sugar with 195g Apple Sauce. For a fudge brownie style slice increase potato to 500g and bake in a 20 x 30 cm lamington pan. This cake keeps for 4-5 days. Refrigerate in an airtight container. Converted from That's Life booklet
55
« on: September 06, 2009, 03:40:14 pm »
56
« on: September 01, 2009, 10:00:56 am »
Name of Recipe: Vegetarian "Oyster" Sauce
Ingredients:25g Dried Mushrooms (*see note below) 120g Chinese brown bean sauce (**see note below) 130g Soy Sauce 130g Brown Sugar 375g Boiling Water 1 tablespoon cornflour 1 tablespoon cold water Preparation:Add mushrooms to and mill on speed 9 for 1 minuteAdd brown bean sauce, soy sauce and sugar to and blend on speed 9 for 30 seconds.Add boiling water, blend for a further 30 seconds on speed 7 or 8Cook for 2 min at 100 oC Mix extra water and cornflour to a paste With blades turning on speed 3 or 4 add cornflour paste and cook for further 1 minute at 100 oC. Tips/Hints:* NOTE ON DRIED MUSHROOMS: For the dried mushrooms, you don't need expensive shiitakes-just use the inexpensive dried Chinese mushrooms that are easily available (sometimes called "dried Chinese Forest mushrooms" or just "dried Chinese black mushrooms"). ** NOTE ON CHINESE BROWN BEAN SAUCE: This is a very common Chinese ingredient and should be available wherever Chinese foods are sold. It is also known as "brown bean paste", "yellow bean paste or sauce', "soybean condiment", "Yuan Shai Shih" or "Mo Yuen Shih". If, however, you can't find it, substitute a mild brown miso, mixed with a bit of water to make a softer mixture, sort of halfway between a sauce and a paste. Converted from recipe here :- http://veganfeastkitchen.blogspot.com/2007/02/chinese-style-vegan-beef-and-asparagus.html
57
« on: August 22, 2009, 10:04:09 am »
Ras El Hanout is a traditional Moroccan spice mixture, and there are hundreds of variations of the recipe – each family and spice merchant in Morocco has their own!
A good ras el hanout is an excellent example of how beautifully a variety of spices can blend to create an ingredient that is greater than its individual components. It is versatile, too, adding aromatic enticing flavour and golden colour to tagines, soups and stews.
Try adding a teaspoon to 200 g rice or couscous while cooking, or use it as a spice rub on lamb chops or chicken before grilling on the barbeque. Fills approximately a 250 ml jar.
Ingredients
2 tsp cumin seeds
1 tsp coriander seeds
2 tsp cardamom seeds
1½ tsp black peppercorns
1 tsp white peppercorns
1 tsp allspice berries
2.5 cm piece cinnamon bark
5 whole cloves
2 small dried red cayenne chillies
2.5 cm piece of dried ginger root or 1 tsp ground ginger powder
3 cm piece dried turmeric root or 1 tsp ground turmeric powder
2 tsp sea salt
1 whole nutmeg
2 Tbsp blade mace pieces or 1½ tsp ground mace powder
20 threads Spanish saffron (optional)
Method
1. Heat seeds, peppercorns, allspice, cinnamon, cloves and chilli 5 minutes/Varoma Temperature/Speed 1. Tip out on a plate and leave 10 minutes to cool.
2. Return cooled ingredients to TM bowl and add all the others too. Grind 1 minute/Speed 10. Store in a sterilized glass jar with lid in a cool dark place.
Chef's Tips
Tip: use as many of the above ingredients as you happen to have on hand. If you miss out a few, don’t worry – you’ll be creating a new blend! Chillies and ginger are essential.
58
« on: August 21, 2009, 09:05:57 am »
Well after 4 days of sitting in hospital going stir crazy with DS (4yo) I can't believe how much I have missed reading all your posts! I also couldn't believe that I have over 4 pages of posts to read through!!!
59
« on: July 11, 2009, 04:30:14 pm »
Minted Carrot Soup
Ingredients
500g Carrots
1 Onion
1 potato
1 stick celery
3 shallots
1 clove garlic
1 ½ tablespoons butter
2 cups water
1 teaspoon sugar
1 tablespoon chopped parsley
1 teaspoon chopped mint
¼ cup cream
Preparation
Chop all veggies for 3 seconds on speed 5.
Add butter and sauté 5 minutes at 100oC on speed 2 (you may need to increase the speed to get the veggies moving at start)
Add water and rest of ingredients and cook 15 mins at 100oC on speed 2.
When cooked blend 10-20 seconds working gradually up to speed 9.
Add cream and serve.
This is half of the original recipe that my Mum used to make when I was growing up. I never used to make it very often before TMX as grating ALL those veggies really put me off - especially at double this recipe which is what I would have made!!
60
« on: July 10, 2009, 02:19:45 am »
|
|
Show Posts
it is the information talk and flip chart that is freaking me out!!!