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Messages - Moonmobile
16
« on: December 12, 2010, 10:59:00 pm »
I hope this won't be a really ignorant question.
One problem I find with making icecream in the TMX is that it is fabulous when you first make it but then when you freeze the rest (I can't eat it all in one go!) - it is as hard as a rock and crystalises. Is it possible to use an icecream maker in combination with a tmx to solve this problem and if so how?
I had an icecream maker (of the bowl in freezer type) some years ago pre tmx but found it just too time consuming and difficult to manage so I sold it.
17
« on: November 02, 2010, 09:38:48 pm »
Yum, I will definitely try the hazelnuts and look on your blog for your own recipe!
18
« on: November 02, 2010, 08:58:53 pm »
I would love to hear how other people go with this recipe and modifications and improvements you can suggest! I've made this 3 times now - it's very addictive.
19
« on: October 22, 2010, 03:27:10 am »
This recipe is outstandingly delicious. I have added in cocoa powder which is 'illegal' in the SCD diet but not in the GAPs diet. There are some aspects of the SCD diet which in my view are rather outdated so I ignore those! I've modified this from Sandra Ramacher Healing Foods. Cooking for Celiacs, Colitis, Crohn's and IBS Noosaville, Elephant, 2007, p. 196
Ingredients
75g almonds
50g pecan nuts
100g dried pitted dates
20g organic cocoa powder
150g honey
1 tsp baking soda
125g butter
2 eggs (beaten)
1/4 tsp salt
Method
Prepare 20cm square cake tin with baking paper and preheat oven to 150C/300F
1. Grind almonds 8 seconds speed 7. Set aside
2. Grind pecans 8 seconds speed 7. Set aside
3. Chop dates 6 seconds speed 7. Set aside
4. Place honey in TMX and add dates, almond flour, baking soda and cocoa and stir for 1 minute, speed 1, 80C
5. Add butter and when melted (about 2-4 minutes) add beaten eggs, pecan nuts and salt
6. 1 minute on speed 5 at 80C to combine
7. Pour mixture into prepared baking tin.
8. Bake for 30-45 minutes.
9. Remove from oven and cool in tin. Cut into squares and store in refrigerator.
Yum - you would never know this was gluten and sugar free. The only problem is that it tends to sink in the middle. If anybody could suggest any fixes to this I would be grateful.
20
« on: April 21, 2010, 08:47:59 am »
It is such a minefield out there. I am also frustrated by all the conflicting information. I've concluded that all one can do is experiment and hope for the best and see if one reacts to any given sweetener. Honey and fruit seem to be the safest.
21
« on: April 11, 2010, 12:09:19 am »
Gert, I will definitely be trying it soon - will let you know how it turns out.
22
« on: April 09, 2010, 11:56:24 pm »
I cooked this yesterday and really liked it - but I do like mushroom soup. I didn't have any parsley so made it without. I think it does actually need parsley to balance the lemon juice in the soup. It was certainly a quick and easy soup!
My score is 4/5
23
« on: April 08, 2010, 11:24:53 pm »
Hi Thermomixer, I'm reserving 1/5 for practically inedible as opposed to bland and boring which gets a 2/5!
24
« on: April 08, 2010, 11:09:06 pm »
Hi Gretch
Fantastic - a gluten free recipe too! I'm also still experimenting with sweeteners to find what I'm not allergic too. I'll try rapadura and also try Jo's formula for substituting honey for sugar.
25
« on: April 08, 2010, 12:46:34 am »
I asked this question on the Elana's Pantry forum and got the following reply which I thought I would share. I have no idea what graham cracker pie crusts are tho'!
Any pan you would use for regular baking will work for nut flour. No special ones required. I don't think the perforated ones will work though because the nut flour doesn't have gluten to bind it and keep it from falling through the holes. I've never had a problem with my nut pie/tart crusts not crisping or browning up enough. They come out more tender than wheat ones because of the lack of gluten. Actually they are just like graham cracker pie crusts.
I use the same style and size cake pans I would if baking with wheat flour.
I've not had a problem getting the pieces of pie out of a glass pan. The crust usually has enough fat in it to make it easy. The first piece crumbles a bit, especially if it is not cool enough. If you mean you want to take the entire pie out of the pan, well..I've never done that with any pie. So could not help there.
26
« on: April 06, 2010, 10:26:27 pm »
Dear everyone Thank you for such a useful discussion - it is so good having such a great forum to help with cooking and the thermomix! 
27
« on: April 06, 2010, 10:18:40 am »
This was slightly better the second night when I was eating the leftovers - I covered the veal and vegetables with a huge amount of sauce.
I cooked this in my desperate quest to find more main meals to cook in the varoma. I am very keen on steamed food!
28
« on: April 04, 2010, 11:18:21 pm »
Recipe Name: Veal pizzaiola
Book Name: EDC p.108
Tweaking details: Instructions and quantities clarified
Score: 2/5
I was pretty disappointed with this recipe. The instructions were somewhat vague and the result, if healthy, was bland and uninteresting. The recipe needed to specify that the varoma with meat and vegetables needed to be placed on top of the bowl 15 minutes before the end of cooking.
Separate amounts of oil for the marenade and for sauteeing the garlic needed to be specified. I used around 30g for each. Also the amount of oregano needed to be specified. I used about half a teaspoon of dried oregano. Fresh would have been better.
This is definitely one to send to the team tweaking the EDC at present!
Any news on the Asian cookbook anybody? I can't wait for it to come out.
29
« on: April 02, 2010, 11:33:46 pm »
Hi Jo Thank you so much for all the really useful information you have posted up. I sent a link to your blog post on this subject to the baker I will be doing a gluten free baking course with later this month and she found the information really useful. I also have another question. You mentioned earlier in this thread about cooking with honey By the way, to substitute honey for sugar, just halve the amount used (eg. 50g honey = 100g sugar) and lower the temp you cook at by about 25%. Do you need to reduce the liquid in the recipe as well?
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