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Topics - achookwoman
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436
« on: March 12, 2010, 10:18:09 am »
Made this exactly to recipe. We found it a bit sweet, and the balance of ingredients not quite right. Perhaps more chocolate, a little less sugar (20g) and a little less cream, (50g). We had it over ice blocks, and was better as the ice diluted the mix. Probably will not make it again, as other options better. 2 1/2 out of 5
437
« on: March 09, 2010, 05:32:04 am »
David Lebovitz developed these biscuits after tasting a similar one in a cafe. I have modified the recipe for the TMX.
215g dark brown sugar
75g apple sauce
45g treacle
315g flour
1 teaspoon of carb soda
2 1/2 teaspoons of ground cinnamon
1 1/2 teaspoons of dried ginger
1/4 teaspoon ground cloves ( I used mixed spice)
1/2 teaspoon of freshly ground black pepper
1/4 teaspoon of salt
2 large egg whites
125g of candied ginger.
Additional 3/4 cup of white sugar with a good pinch of cinnamon.
Zap ginger and put aside.
Place in TMX bowl,brown sugar, apple sauce and treacle
Beat for 5 mins. on speed 3.
Add all other ingredients except the additional sugar and additional cinnamon.
Mix, 30 seconds, speed 3. Scrape down bowl.
Mix for 30 seconds, speed 4.
Chill mix for at least 30 mins. Heat oven to 180c.
( I used FF as my oven is a bit on the cool side.)
Roll into balls the size of an unshelled walnut. Roll in the additional sugar mix.
Allow room to spread.(12 to a tray)
Cook for 13 mins, or until the top is just set.
These biscuits have a crisp outside and soft inside.
Cool on rack.
Can be iced with thick lemon icing.
Made 27 biscuits
438
« on: March 07, 2010, 12:27:57 pm »
This recipe was taken from BBC, Australian Good Food, Oct. 2009. I chose this recipe as the magazine had a calorie count for each biscuit. Because I made the biscuits slightly smaller I estimate that each biscuit has 100 calories. I made 34 , using a small ice cream scoop. I also substituted 1/2 the butter with coconut oil.
260g plain flour
60g Parmigiano Reggiano, plus 2 extra Tablespoons.
Pinch of baking powder
Pinch of ground pepper
Pinch of cayanne pepper
220g cold butter, ( I substituted 1/2 with coconut oil)
Heat oven to 180
Chop butter and place in TMX bowl with all other ingredients, except the extra cheese.
Press Turbo button until the mixture comes together.
Tip out on to floured mat and form into a ball.
Form into 34 pieces and roll into small balls, and then into extra cheese.
Place on oven trays and bake 15 to 20 mins.
Uncooked mix can be frozen.
439
« on: March 06, 2010, 11:41:02 am »
We were out all day, in fact had lunch at a lovely restaurant in Kyneton, (Victoria), called "Star Anise". Didn't feel like much for tea, but had a couple of isi's Portuguese rolls, so TMX to the rescue with new Soup book....." The best soups in the world." by Clifford A. Wright. Celery had been on special, so couldn't resist and bought a stick. So celery soup to the rescue ! This soup is smooth and has a subtle flavor, ideal as a first course, or as in this case a light meal. It makes 6 medium serves or 4 very large ones. It is ideally suited to the TMX.
Place in the TMX bowl
3 cups of water
2.5 cups of chopped celery( about 2 full sticks)
1 small potato, peeled and cut into 4
1 small carrot, peeled and cut into chunks
1/2 small onion, peeled and cut in 1/2
2 teaspoons of salt
Cook 20 mins/100o/speed gentle
While this is cooking, make a roux on the stove, in a saucepan.
1 generous Tablespoon of butter, ( I used 1/2 coconut oil).
1 generous Tablespoon of plain flour
3 cups of milk.
1/8 teaspoon of white pepper
Melt butter in saucepan, stir in flour and cook for a few minutes.
Gradually add milk and stir and cook for 5 mins.
Zap the vegetable mix in the TMX bowl and moving speed from gentle to 10 slowly, mix for 1 min.
Add milk mix to the bowl and zap for 10 seconds , speed 1.
Serve as is or garnish with croutons, or parsley, or celery tops.
Members' comments
Depome - I LOVE celery soup. I like to finely chop some celery leaves too and stir that through, more than just a garnish. They have the same flavour as the celery so it's a pretty cool way to use something that we normally compost.
JulieO - This was so easy to make, I even made the roux in the microwave while the soup was cooking. My first thought when doing a taste test is that it tasted like chicken but didn't say anything and when DH had his he asked if it was chicken soup! Thoroughly enjoyed it and the left overs have been put in the freezer for DH to take to work. Tastes really creamy without any cream.
Gert - Love it and the soup will become a favourite.
Rogizoja - Looks tasty - just a couple of suggestions. Either make the milk sauce before the soup so you don't have to stand there stirring the roux (that's what TMX is there for!) or replace it with about 40 gm rice flour (grind in TMX before starting soup) and then when soup has finished cooking, add a splash of cream for extra richness and blitz 1 min at speed 10. Added advantage is less fat (no butter).
MJ - Chookie, I call this one "Cream of Any Green Vegetable Soup". Broccoli, Asparagus, Leek, all would be good. Thanks. Another idea is to cook a simple flour and butter roux in the microwave and add that without actually making a white sauce.
JD - I had this at our football club for starters today and it had the addition of blue cheese. Now, not being a blue cheese eater (another thing I have never tried because of the look and smell of it) I was lucky enough to be given a little sample by the waitress who recommended it. After a taste, I then ordered it - delicious.
Nay-nay - This soup was made in quick time. Everyone loved it - Thanks!
I made this again. I did the vegie mix first but only for 12min then I added the milk, butter and flour and put it on to cook for another 8 mins - worked well! A really good recipe that is now just that bit easier for me
Thermomixer - there's nothing wrong with making the bechamel first and then leaving aside before putting the veg into the TM to cook.
Alternatively, you can mix the flour & butter together and drop small bits in while still cooking near the end then cook another 5 or 10 mins to cook out the flour and add the milk?
The flour and butter mixture is called Beurre manie and useful as a thickener. But as CP63 says - if you don't cook it long enough it will have a raw flour flavour.
JD - Made it as per your original recipe so that I can compare it to Nay-nay's version next time. Lovely soup, thanks for posting it.
Chookie - Cleaned out the fridge today and remembered MJ called this 'a cream of anything green " soup so made a version using up carrot, parsnip, celery and celeriac. I made the roux as I like the texture and don't mind a little stirring.
440
« on: March 05, 2010, 10:25:33 am »
The origin of this recipe is 'recipezaar' from the internet. I have changed both the ingredients and the method to suit our tastes. It is basically a chinese inspired sauce which is poured over pan fried chicken, fish or pork.
1 clove garlic
1 1/2 cm. of fresh ginger
1/4 to 3/4 teaspoon of chilli flakes ( depending on how hot you like your food)
1/4 cup of apple or orange juice
1/4 cup of light brown sugar
1 Tablespoon of tomato sauce
1 dessertspoon of cider vinegar
1/2 cup of water
1/4 cup of soy sauce
1/2 a red and a green capsicum
1/4 red onion
corn flour to thicken
Drop garlic and ginger on to moving blades, speed 5 .
Add all ingredients EXCEPT onion and peppers
Cook 5 mins., 100 , speed 1
Cut by hand capsicum into 2cm. dice, and onion into thin wedges, and add to mixture in bowl.
Cook on reverse, 3 mins., speed 1, 100.
Mix cornflour( about 1 Tablespoon) with a little water and add to mixture. cook 1 min,
Serve chicken, fish or pork with rice or mashed potato, green veg, and sauce.
Makes 4 serves.
Other vegetables can be added.
Can be made ahead and reheated.
441
« on: March 03, 2010, 05:38:07 am »
This soup is amazing. How can it be so much better than the simple ingredients that comprise the recipe? This recipe is from 'Love Soup', by Anna Thomas. I have halved the recipe to fit the TMX. It makes 4 generous serves, or 1 1/2 Lt.
1 red onion
1 tablespoon of olive oil
1 teaspoon of salt
300g of peeled potato.
5 cloves of garlic
450g ripe tomatoes, roughly cut
1/2 cup of dry white wine , 2 teaspoons of chicken stock powder.
1/8 cup of parsley
1 dessertspoon of fresh sage, (or 1/2 dessertspoon of dried sage)
small sprig of fresh thyme
small sprig of rosemary
freshly ground black pepper
Chop onion and garlic (peeled) in TMX, scrape down sides, add oil and cook 5 mins., 100, speed 2.
Add cubed potato and tomato to bowl, with white wine and all the herbs and salt.
Pour water in hole in lid until it covers the vegetables by 2 to 3 cm.
Cook 30 mins, 90 to 100, speed 2 .
Place tea towell over lid and hold in place while you turn the speed from 2 to 9 and zap for 1 min.
Add black pepper just before serving.
Garnish with, a few drops of very good olive oil,or
parsley,or
pesto,or
croutons.
Members' comments
JD - Made your soup today Chookie for tomorrow. Tasted it though and it is very nice. I did add 1 teaspoon concentrated veg stock and less fresh herbs just in case they were too strong for me. Am not a great lover of rosemary in particular but the amount I used was obviously enough for my taste buds.
442
« on: February 26, 2010, 03:24:13 am »
Place in TMX bowl
1 egg
1 clove of garlic
2 Tablespoons of lemon juice
1/2 teaspoon of mustard
5 anchovy fillets
Blend 10 sec on speed 7
Add 3/4 of a cup of oil slowly, (over 4 mins.), speed 4.
I use 2/3 rice bran oil and 1/3 olive oil.
Another from Chris
443
« on: February 25, 2010, 12:15:48 pm »
Another recipe from Chris's Cafe.
Place in TMX bowl and process
1 cup coconut milk
1/2 cup peanut butter
1 Tablespoon fish sauce
1 tablespoon soy sauce 1 Tablespoon of fresh ginger
1 Tablespoon of palm or brown sugar
Chilli to taste
Can be thinned
444
« on: February 25, 2010, 11:34:21 am »
This mix is very tasty. It can be added to the basic bread recipe, or used to line the tin or roll uncooked rolls in it.
I make the mix X 4, and keep in a jar, and use as required.
1 Tablespoon of oats
1/4 cup of sesame seeds
1 1/2 dessertspoons of poppy seeds
2 dessertspoons of aniseed seeds
1 1/2 teaspoons of fennel
445
« on: February 25, 2010, 11:29:43 am »
This creamy sauce is nice with fish. pork or chicken. In fact, anything that might need dressing up a bit.
100g. walnuts
2 slices of wholemeal bread
125ml. olive oil
40 mls. vinegar
2 cloves of garlic
Cayenne to taste
Soak bread in water for a couple of mins., squeeze dry.
Process walnuts until fine.
Add everything to TMX bowl and process until smooth and silky.This creamy sauce is nice with fish. pork or chicken. .
446
« on: February 25, 2010, 11:26:14 am »
This recipe was given to me by a friend who ran a cafe in a near by town, with her husband. There are 3 out standing features of this recipe. Firstly, the simplicity of the process and ingredients, and secondly the end result-- a good size (not too large), a good flavor and thirdly the versatility. You can add anything, chocolate, banana, lemon, orange, sultanas,nuts. What ever!!!!
150g butter, softened
150g caster sugar
3 eggs
2 cups SR flour
1 cup milk
1 teaspoon vanilla
Attach Butterfly, and pre heat oven to 200.
Cream butter and sugar on speed 3 for 2 mins.Add eggs, one at a time and beat for 1 min after the addition of each egg, speed 4 for 1 min.
Add flour alternating with milk, speed 3, until well incorporated.
Pour into a well lined and buttered tin
Bake 200, for 55 mins, or until cooked. Time will depend on shape/size of tin.
If you add a wet ingredient such as 2 bananas, or 3/4 cup of cooked apple then you may need to add an additional tablespoon of flour.
447
« on: February 21, 2010, 08:05:02 am »
Although this recipe is for fish, it could also be used for chicken, pork or vegies. The original recipe is from Family Circle. I have adapted it for the TMX.
4 Tablespoons of each, honey, tomato paste, and white wine vinegar
2 cloves of garlic
4 spring onions, white part cut into 4cm. lengths, or 1/4 of a red onion.
dash of Tabasco sauce.
Drop onion and garlic on to blades, speed 5. Scrape down.
Add remaining ingredients and mix, speed 2, 100 degrees, for 5 mins, or until mix boils.
Serve hot over fish.
448
« on: February 21, 2010, 07:51:02 am »
This recipe is from the ever reliable ,David Herbert,' More Perfect Recipes'. P. 60. Adapted for TMX.
Drop 1 small red chilli on to moving blades, speed 5, scrape down.
Add 2 teaspoons of brown sugar, 2 Tablespoons of fresh lime juice, and 2 teaspoons of Thai fish sauce.
Mix on speed 4 for 3 seconds.
This amount is for 12 spring rolls. Adjust to taste.
449
« on: February 21, 2010, 07:38:37 am »
I made this using sesame seeds as stated, but think it might be also made with Tahini. my family call this a 'head' recipe, as I made it up. Feel free to adjust the ingredients to your taste. I served it over vegies cooked in the varoma.
200g sesame seeds, dry roasted for 30 mins.,at 100, speed 1.
ALLOW TO COOL.
Grind to a paste with Japanese Rice wine, a little Soy Sauce (or similar), Lemon juice and sesame oil.
Thin with water when using.
450
« on: February 21, 2010, 07:20:29 am »
When I make this, I replace the chilli with garlic and a shake of Tabasco sauce.
1 tablespoon of lemon juice (freshly squeezed)
3 tablespoons of lime juice (freshly squeezed)
1 teaspoon of fresh ginger
1 teaspoon of fresh red chilli
1/4 of a red onion
150g oil, (I use either rice bran or peanut)
Drop ginger, chilli and onion on to moving blades, speed 5.
Scrape down
Add rest of ingredients and mix speed 5 for 5 seconds.
Store in refrigerater for up to 5 days, in a sealed container.
I have served this over fish cooked in the Varoma.
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