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Topics - quirkycooking
46
« on: September 28, 2009, 01:45:22 am »
I made a nut & seed milk today that was really nice: Grind for 15 to 20 seconds, speed 9: - 50g sunflower seeds - 50g raw almonds Add and cook 4 mins, 60 o speed 4; then pulverise 40 secs speed 8: - 1 T coconut oil - 20g honey - pinch salt - 1 lt water This is a slightly sweet milk - so delicious and creamy! And it gets a good froth on the top, so I made hot chocolate with it - yum! Also used it in damper, and it worked really well. It does separate more than the rice milk, but I just shake it up and don't worry about that - it didn't separate in my hot chocolate, which was the main thing. 
47
« on: September 19, 2009, 09:26:25 am »
This is the most delicious pasta sauce - I like it better than cooked sauces! And it's so quick and easy. If you like your 'comfort food' and are scared to try eating 'raw,' why not start with this recipe - it's satisfying and not so different that the family will complain! The nuts/seeds make this sauce taste 'cheesey' - you honestly don't need cheese on it! You can also add some fresh chilli if you like it hot, and you can use dry herbs if you don't have fresh (but use less!). Try to use organic ingredients if at all possible. Adapted from one of Serene Allison's recipes in her wonderful raw 'cookbook,' Rejuvenate Your Life. Cut into manageable pieces, toss into Thermomix and pulverise on speed 9 for about 30 seconds, or until desired texture is achieved: - 3 very large (or 6 small) tomatoes, preferably organic & vine ripened
- 1 cup semi-dried tomatoes
- 1 capsicum (opt.)
- 2 shallots (opt.)
- 1/2 cup fresh basil leaves
- 1 T fresh rosemary leaves
- 1/2 cup extra virgin olive oil
- 2 cloves garlic
- ground black pepper
- 1 tsp sea salt
- 1 tsp onion powder
- 4 pitted dates
- 1 T tamari sauce
- 1 T balsamic vinegar
- a handful of pine nuts or sunflower seeds (sunflower seeds are cheaper, and taste great!)Serve the sauce over raw zucchini peeled into extra thin strips, instead of pasta. Or if you think your family won't eat that, cook up some spelt fettucine, and have it with that instead. Don't warm up the pasta sauce - it's supposed to be room temperature. Hope you like it!
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« on: September 17, 2009, 01:04:46 pm »
I've had a couple of people ask me for my tomato sauce recipe, so here it is... This is basically how I make mine, although I adjust it quite often. We really like it, and I find it great not only as 'ketchup', but also as a baking sauce for chicken, ribs, roast, meatloaf, etc. When I've got to go out for the day, I often just throw some chicken pieces or beef ribs into the crockpot, pour this sauce over, and leave it to cook until tender (usually 4 hours on high, or 8 hours on low - except beef ribs which take about 6 hours on high and I add a bit of water so they don't dry out). Adjust seasonings to taste, and try some of the variations below to get it just how you like it. 1. Chop speed 6, 5 seconds, then saute for 3 mins, 100 degrees, speed 1: - 2 onions, halved - 1/2 a head of garlic (head, not clove) - 50g olive oil 2. Add ingredients, chop on speed 5 for 5 seconds, and cook at 100 degrees, speed 1, 40 mins: - 800g tomatoes - 200g tomato paste - 80g apple cider vinegar - 100g tamari / soy sauce - 100g Rapadura - 1/4 tsp ground allspice - 1/4 tsp ground cinnamon - 1/4 tsp ground cloves - 1/4 tsp ground ginger 3. Slowly turn dial up to speed 9 to puree for 40 seconds, or until smooth as you like. The original recipe said 130g vinegar, 150g soy sauce, and 80g sweetener, but I found it too tart, so I changed it. Adjust to taste. Optional ingredients for a different flavour: - basil - black pepper - hot chillies - chives - oregano - parsley - rosemary - thyme - sun-dried tomatoes For Barbeque Sauce: add to main recipe 4 tsp chilli powder (or to taste) and 1/2 tsp cayenne pepper (or to taste) Meatloaf topped with sauce before cooking [/i]
49
« on: September 13, 2009, 06:58:16 am »
I thought I'd post my tortilla recipe here, as some may be interested in a non-wheat version... I always make my own tortillas - the bought ones are so tough, and full of additives and preservatives usually too. (Except Mountain Bread, but they're not really tortillas - too thin.) We eat these a lot for lunch, or for breakfast filled with scrambled eggs. They're so quick to make - the first one's ready in minutes, and the kids can start eating as you cook them if they're 'starving'! 1. Mix together for 5 secs, speed 6: - 300g spelt flour (I use plain unbleached spelt flour mixed with up to a third freshly ground spelt. If you use more than half wholemeal, they will be a bit crumbly.) - 1 t sea salt - 2 t baking powder (optional, but I think they're nicer with) - 2 Tablespoons EVOO or butter 2. With Thermomix running on speed 6, add water in a slow stream, until dough forms a soft ball. Let it process on speed 6 for about 5 seconds more. (It will bang around and get nice and stretchy.) - approx. 1/2 cup water (may need more or less, depending on type of flour) 3. Poke dough with your finger - it shouldn't be overly sticky, but it should be nice and soft and stretchy (see picture) - if it's too hard, the tortillas will be thick and tough. (And if it's too sticky they'll be hard to roll.) Add more flour or water if you need to. 4. Heat up your pan - you can use an electric frypan, or a large iron skillet or non-stick frypan. It needs to be quite hot - between hot and medium hot. After you've cooked one you'll know whether it needs to be turned up or down. Don't put any oil in the pan. 5. While the pan's heating up, pinch off a ball of dough, about 1 inch or so in diameter. Squish it into the flour, coating both sides, then roll out on floured breadmat with rolling pin, flipping it over back and forth to keep it from sticking. (You'll use quite a bit of flour for rolling them out.) Don't worry if they're not pretty circles - rectangles are fine, all tastes the same. Roll it as thin as you can, only a couple of millimetres thick. 6. Dust it off a little if it's too floury, and place in hot, dry pan. While it starts to cook, begin the next one, reflouring the mat first... but keep an eye on the pan, turning the tortilla over once it starts to bubble. It should have little brown spots on it. It only takes a few seconds per side - if the heat's too low, they'll be hard and crunchy, so cook them hot and quick for nice soft ones. (I use a wooden spatula to turn them over, or just grab the edge with my fingers and flip them over.) 7. As the tortillas cook, put them on a dinner plate inside a plastic bag, and close it up after you put each one in. This keeps them soft and warm until you're ready to eat. (That is, if the kids don't eat them all as you make them!) 8. Spread with butter/dairy-free cream cheese/mayo/avocado, add fillings, roll up and enjoy! Filling ideas - mix and match: refried beans mexican beans grated cheese/mozarella chopped tomatos avocado/guacamole dairy-free cream cheese ( http://quirkycooking.blogspot.com/2009/06/dairy-free-raw-cream-cheese.html) sour cream (if you can have it) homemade mayonnaise shredded lettuce thinly sliced red onion shallots sauteed onion and capsicum (pepper) strips grated carrot bbq chicken shredded and mixed with salsa sauce beef cooked in crockpot, then shredded and mixed with salsa sauce marinated beef or chicken strips (fajita style) mexican rice/quinoa ( http://quirkycooking.blogspot.com/2009/02/mexican-quinoa.html) spicy lentils leftovers!
50
« on: September 09, 2009, 02:14:03 pm »
 Brown rice waffles with pure maple syrup and strawberries.This is one of my favourite recipes - it's very versatile, you can use so many different kinds of grains, and it just works so well! These are made using the 'blender batter baking' method outlined in Sue Gregg's 'Breakfast' cookbook. You use the whole, raw grain to make these, not flour. It's best to start them the night before so you can let the batter sit overnight to increase digestibility. But if you forget, they'll still work. These photos are of waffles and pancakes made with brown rice - no other grain or flour. Notice how light and white they are - I prefer these to wheat or spelt ones, as they are so much heavier. If you can't have egg, just leave it out - they still work fine. This recipe makes enough for our family of 6, with usually some left over for morning tea!   Brown rice pancakes with Rapadura and lemon juice.1. Place in Thermomix & blend on speed 9 for 2 minutes, scrape down, then blend another minute: - 450g rice/almond milk - 1 teaspoon apple cider vinegar - 2 Tablespoons olive oil (optional, for crispness) - 1 teaspoon vanilla extract - 450g raw brown rice (see variations below for other grain options) The batter should swirl around a vortex in the bowl - if it doesn't, slowly add more rice milk until hole reappears. For waffles, the batter should be thinner than pancake batter. This is the secret of light waffles. 2. Leave to stand at room temperature overnight. 3. Add and reblend on highest speed for 1 minute: - 1 large egg (optional) 4. Blend in quickly but thoroughly (assisted with rubber spatula if needed): - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon fine sea salt 5. Preheat waffle iron, and spray with non-stick spray. Bake waffles until crispy, and serve immediately with butter and/or pure maple syrup. Or cook as pancakes in greased frypan. Delicious! Variations: You can use all sorts of grains in this recipe, not just brown rice... try a mixture of rice & rolled oats, or spelt & oats (1 cup rice/spelt, 1/2 cup oats), or buckwheat (hulled) and/or spelt. Any of these grains will work: spelt, oats, brown rice, kamut, millet, buckwheat (hulled), barley (hulled), corn (whole dry, not cornmeal), quinoa... corn takes more grinding and definitely needs to be left overnight to soak. You can also add 1 tablespoon flax seed if you like. And of course, if you want you can stir in some chopped pecans/walnuts/sunflower seeds/berries/banana pieces! Have fun, Jo
51
« on: August 20, 2009, 01:17:33 pm »
We love this fruit-filled bread! Use whatever fruit you like (cooked and cooled a bit) - I was going to fill this one with the leftover cooked apples and cinnamon I had in the fridge, but when I went to get them, they were gone... (My kids love cooked apple - they eat it on toast.) So in the absence of anything else, I used a tin of peaches. It was still yummy! This is an easy breakfast if you're an early riser - it took an hour and a half from beginning to end (but only about 10 minutes of actual work, so you can go for a jog while it rises, and have a shower while it cooks!  ). If you're not an early riser, have it for morning or afternoon tea! 1. Place in Thermomix bowl and mix for 10 seconds, speed 6: - 400g unbleached plain spelt flour - 2 tsp (or 1 sachet) instant dry yeast - 60g honey - 40g oil (or butter) - 1 egg (optional) - 1/2 tsp fine sea salt - 150g rice/almond milk (or other milk) (approx. - check as you mix to see if you need more milk or more flour) 2. Mix on interval speed for 3 minutes, wrap in breadmat (or place in oiled bowl and cover), and rise in cold oven for 20 - 30 minutes with a shallow pan of boiling water in the bottom of the oven to create steam. 3. Remove from oven and roll dough into a circle, about 1 cm thick. Place dough on pizza tray lined with baking paper. Spoon cooked/tinned fruit onto centre of dough, and fold dough over it into the centre, leaving a hole so you can still see some of the fruit. 4. Place tray back in cold oven and turn it on to 180 degrees C (less if fan-forced). (Leave the pan of hot water in the oven.) Leave to rise and bake for about 25 minutes, checking towards the end and turning tray so it browns evenly. May need a little more time - lift brioche up a little to check if it's browned underneath. 5. Slip onto a large plate, slice like a pie, and serve hot!
52
« on: July 10, 2009, 07:39:17 am »
Hi, my name's Jo, and I live in Far North Queensland with my husband and four kids. I've had a Thermomix for nearly 5 years now, first the TM21, then the TM31 - I sold the TM21 to my sister a few months ago and it's still going fine. I wouldn't be without my Thermomix, and I became a consultant because, in the words of my 10 year old, "I think everyone should have one!" I love trying new recipes and making up my own. Looking forward to chatting with many Thermomix addicts from all over the world! 
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