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Messages - Moonmobile
31
« on: April 02, 2010, 11:10:34 pm »
Recipe Name: Sanpper/trout di Josie
Book Name: EDC, p. 105
Score: 5/5
I used 2 coral trout as the fish, rice bran oil in the sauce and the mixed vegetables I used were cauliflower, carrot, broccoli, snow peas, baby corn, red capsicum, zuccini.
This was absolutely beautiful and would make a great dinner party dish. It looked very attractive on the plate. The sauce was exquisite – delicate and super smooth, nicely enhancing the fish and vegetables without overwhelming them. The fish and vegetables were nicely cooked and very healthy due to the steaming. I started cooking the cauliflower, carrot, capsicum, corn first, and then added the other vegetables after 15 minutes.
BTW I love rice bran oil - it has a delicate flavour, a high smoke point and is just as good in salads as it is for cooking. It has a high anti-oxidant level and lowers cholesterol as well.
32
« on: April 01, 2010, 10:32:29 am »
I had a look at an old thread from last year on bakeware but thought I would start a new more specific one. I am looking specifically for tart, pie and cake tins which will work well with almond flour. I will be using recipes from Elana Amsterdam's Cooking with Almond Flour book. See for example http://www.elanaspantry.com/chocolate-cream-pie/Should I go for light or heavy weight pans? Myers are having a sale in Brisbane of 30% off their bakeware. I saw some heavy Analon pans but there are some light Baker's Secret ones. Which ones would give better results with almond flour? One of the light tart pans had perforations in the base - to help make crispy pastry it said - would this make a difference to nut based 'pastry' Also... The problem with the glass pie dishes (that I can see) is how do you get the pie out of the dish - or are you not meant to? I would like to be able to take the pies out.
33
« on: March 30, 2010, 03:53:59 pm »
This article http://www.brighthub.com/health/alternative-medicine/articles/43926.aspx argues thaat agave nectar can't be produced without being heated to at least 140 to 160 degress Fahrenheit and therefore cannot be classified as a raw food. I also read that enzymes have to be added to it to make it digestible. I was initially really keen about xylitol - but this is highly processed - definitely not a whole food - and it doesn't seem to work very well in baked goods (at least I haven't succeeded with it yet!) - it's fantastic in icecream and cold things tho'. I'd love to hear what other people think about xylitol. This whole sweetener issue is such a frustrating minefield of misinformation. I have come to the personal conclusion from the conflicting research I have read so far that that the only really viable solutions appear to be honey (and the less heated the better) and fruit in its natural form (either fresh or dried - preferably fresh) and even these in moderation. I know at least that I don't have a bad reaction to honey and fruit!
34
« on: March 23, 2010, 11:49:49 pm »
Thank you so much for this recipe! This is great! I used to love hot cross buns and always enjoyed Easter for being able to eat them. Here is a really interesting article I found on yeast and sugar in bread http://www.whats4eats.com/blogs/chefbrad/does-sugar-help-bread-yeast-growMaybe substituting honey or agave syrup or even ommitting sweeteners altogether could be okay under these conditions. I will give it a go. Although the article I have linked to says a pinch of sugar can't hurt - this is not true for everybody unfortunately! It is not just a question of blood sugar levels. I think I will be looking at some French bread making recipes given the info in the article above. Hot cross buns would probably need sweetener however.
35
« on: March 23, 2010, 07:41:49 am »
Thermomixer
I agree the wide variety is a problem! A section with links sounds like a great solution. Until then doing a search with varoma is an excellent idea.
36
« on: March 23, 2010, 05:37:09 am »
There has been a lot of hot cross bun discussion of late which makes me wish I could have some.
This is probably an impossible request but does anybody have a recipe for gluten and sugar free hot cross buns? It may well be that such a thing does not exist of course... Jo has some spelt ones on her blog - but they are not gluten free worst luck and I'm still not sure if I can tolerate rapadura.
37
« on: March 23, 2010, 02:06:48 am »
Hi Liz A very warm welcome. I too am new to the thermomix and what a wonderful machine! I will look forward to seeing your recipes. The thermo makes life so much easier and so much more fun for people struggling with dietary restrictions! I have noticed like you too that the TM fosters a really positive community. Non thermo owners seem to have a problem understanding our (or at least my own!) boundless enthusiasm for the machine! 
38
« on: March 20, 2010, 05:53:33 am »
Faffa, Does that mean that I need to ask a consultant to come around and demonstrate the varoma to me (and some friends) - or does it mean that I have do the demonstrating? Sorry to ask such a basic question!
39
« on: March 19, 2010, 08:03:55 pm »
I would love to see a varoma section. I am a huge fan of the varoma and love steaming food and want more recipes! I have bought a couple of steaming recipe books (including steam it) to see if I can adapt them to the thermo. Although people don't seem to be very keen on the Full Steam ahead book - I am waiting for it to become available to non consultants. At the very least it should give me some ideas. BTW I am also waiting for the other new book to become available for the general TM user.
Thanks for the tip that Thermomixer has lots of varoma recipes - I immediately rushed to his blog to check them out. A few I will need to adjust to make them gluten and sugar free but that's not a problem.
40
« on: March 17, 2010, 11:09:42 pm »
I was attracted to this recipe as it was sugar and gluten free. It didn't work out very well for various reasons, but I thought I would post it here in case any of the expert tweakers on this forum wanted to have a play with it. I really can't vouch for my inexpert TM methodology either!
Ingredients
6 eggs
80g melted butter
30g honey
1/2 tsp salt
60g coconut flour
1 tsp baking powder
Preparation
1. Melt the butter for 2 minutes at 50°C speed 2.
2. Mix butter, eggs, honey and salt for 20 seconds at speed 5
3. Add coconut flour and baking powder and mix for 30 seconds at speed 6.
4. Pour into small greased loaf tin and place into pre-heated oven at 175 C for 40 minutes
5. Remove from loaf tin and cool on rack
Makes 1 small ‘loaf’
Source
Measurements and instructions adapted for the thermomix, from Fife, Bruce. Cooking With Coconut Flour. A Delicious Low-Carb, Gluten-Free Alternative to Wheat. Colorado Springs: Piccadilly, 2005. p. 44
Comments
I wouldn’t really describe this as ‘bread’ although the original recipe claims it can be 'eaten much like regular bread'. It is more like a brioche – half way between bread and cake. I had wanted something to eat with my hard boiled eggs in the morning but this was not suitable, and also not really sweet enough to pass as cake. It came out looking a bit like madeira cake. It was quite nice with butter spread on it, but it is difficult to know when one would eat this.
Unfortunately I semi-scrambled the eggs when I placed them into the melted butter which probably didn’t help and no doubt it should have risen a bit more.
I have a vague memory of seeing a controversy about whether it was actually necessary to melt butter when using the thermomix or whether chopping it is enough.
41
« on: March 14, 2010, 01:28:30 pm »
Hi Chelsea, check out the youtube in the link I posted above - it gives you the answers to some of these questions.
42
« on: March 14, 2010, 02:33:58 am »
I don't know if other people know about this site and shop. It looks great! I have been wanting to invest in good quality herbs and spices and find a portable storage solution as well. This site even has educational videos. http://www.herbies.com.au/herbies-tv/70-buying-and-storing-spicesBTW can you grind whole spices in the thermomix and make your own groung spices? (newbie question of course!)
43
« on: March 09, 2010, 06:03:45 am »
I have a few American cookbooks featuring coconut and also almond flour - but they use American measurements which are a pain to convert. Does anybody know where I can easily get hold of some American measuring cups and spoons (preferably reasonably priced) - either locally here in Australia or online?
44
« on: March 08, 2010, 11:36:59 pm »
Judydawn, I must say I have no trouble at all eating this recipe all on my own. Although I will admit my first two batches have been shared around fairly liberally. I will be making another batch today which will probably be mainly eaten by me. I find it great to just have it sitting in the fridge for when I'm feeling like a quick snack - which is what I used to do with chocolate.
It's not really much like chocolate at all - but it is a great replacement for it if you can't have it. More like a kind of chocolate brownie I suppose.
45
« on: March 07, 2010, 07:33:21 am »
Happy to spread the news on this really fab recipe  It's all part of my quest to find recipes which fool my body into believing it is still getting its much craved after unhealthy nutirents but without the consequences! The dates and honey have a lot of natural sugar in them so I'm not entirely sure if this recipe is suitable for diabetics (except perhaps in small quantities) as both dates and honey would, I would think, increase blood sugar levels. Perhaps there are other people on this forum who are more informed on these matters than I am. But this recipe is totally suitable for people who can't digest refined sugar and for other people who are trying to be healthy. I've been very happy since discovering this recipe!
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