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Topics - achookwoman

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451
Condiments and Sauces / Herb Paste
« on: February 16, 2010, 01:37:00 am »


This recipe is from the 28th. issue of' Dish' magazine. An excellent NZ publication. Probably my favorite mag. at the moment. I have adapted the recipe to be made in the TMX and with some small changes to accommodate what I had in the pantry.

1 cup each of flat leaf parsley and of basil,chopped. (I used pesto that I had in the freezer, without the cheese)
Zest and juice of 1 large lime
1 teasp. each, cumin, coriander and paprika
1 Tablesp. wholegrain mustard
2 cloves of garlic
1/4 cup of olive oil
Salt and pepper to taste


Drop garlic on to blades, speed 5.
Drop in parsley and basil
Add rest of ingred. and zap on speed 7 until a rough paste is formed.


I spread this over a chicken prior to roasting. Marinated in the fridge overnight.
The paste could be spread over vegetables, or mixed with butter or oil to make herb bread.

452
Cakes / Orange and Nut slice
« on: February 16, 2010, 01:32:38 am »


This recipe has been adapted from one by Emma, from 'ourkitchen.fisherpaykel.com'.It is very different to most slices/biscuits in that the orange flavor is very assertive. It is very easy to make in the TMX. and cuts into 16 serves. It has no flour, no cane sugar, no added fats.

1 1/2 cups oats
1 cup almonds,( I used cashews)
1 cup apricots (or other dried fruit)
2/3 cup of coconut
1 whole orange
1/3 cup of honey
1/3 cup of yogurt.
1/2 teasp. Cinnamon or other spice that you like.

Zap nuts not too fine, set aside
Zap apricots with 3 presses of Turbo,set aside
Cut orange into 1/4 and place in bowl.Zap, 10 to 15 secs., speed 9, scrape down.
Add all other wet ingred. and mix speed 5 for 10 secs.
Slowly add 3/4 dry ingreds.speed 1 reverse, until mixed ( about 1 min.)
Remove lid and fold remaining ingred. into mix in bowl

Pour into 20 x 20 cm. cake pan , lined with baking paper, and press down.
Bake at 180 for 30 to 40 mins.or until top is brown
Remove from oven and stand for 20 mins. to cool before removing from tin
Cut when completely cold.

453
Vegetarian / Dhal
« on: February 16, 2010, 01:27:48 am »
On Sunday I attended a cooking class at the new Indian curry house in Kyneton , Vic...... Dhaba.. I also have recently bought the TMX Indian cooking book. So tonight we are having visitors for an Indian meal!!!! Very brave visitors. The following recipes are adaptions from these sources as well as Charmaine Solomon's Chapatis. DH does not like very hot food so these are all a bit on the light side with the chilli.

250g lentils of own choice, (can look like soup mix ) rinsed well and soaked over night.
3cm. of fresh ginger
2 bay leaves
i cinnamon stick or 1 teaspoon of ground cinnamon
1 large onion, cut in 1/4
2 cloves of garlic
2 teasp. tumeric
1 teasp. ground cumin
1/2 teasp. garum marsala
1/2 teasp. chilli flakes
1 1/2 teasp. salt
1 Tablespoon of chopped coriander leaves for garnish
2 tomatoes, chopped
Drop onion, garlic, and ginger on to blades into bowl of TMX,speed 7. Scrape down sides.
Add 2 Tablespoon oil,6mins,100, speed 2. Scrape down.
Add spices, 5 mins,90, speed 2, cap in.
Add Tomatoes,2 mins 90, speed 1 REVERSE.
Cap out, add lentils and 500g of water.
Cook for 90 mins,90, reverse soft speed. Remove any foam.
Zap speed 7, 15 to 20 seconds. or more depending on the texture required.

454
Starters and Snacks / Egg Plant Dip
« on: February 16, 2010, 01:17:16 am »
This dip is published by Abla Amad, and in her book 'The Lebanese Kitchen'. The adaptions I have made are that I have replaced the tahini with "niulife' coconut oil. There is a subtle but flavorsome balance between the eggplant, garlic,lemon juice and coconut oil. Because of the health benefits of the coconut oil , this adaption is strongly recommended.

1 medium eggplant
1 clove of garlic
1/4 cup of lemon juice
1/4 cup of coconut oil
1/2 teasp. salt
Parsley and tomato for garnish.

Roast eggplant over naked flame, this imparts a smokey flavor.
Allow to cool enough so that you can handle it for peeling.
Place all ingredients into TMX bowl. skin and stalk.
Drop into TMX bowl while still warm,(the warmth will help melt the oil) zap 30 sec. at speed 7.
Scrape onto serving dish and garnish with parsley and tomato. Serve with dry biscuits or Lebanese bread.



455
Main Dishes / Chicken Korma
« on: February 15, 2010, 01:03:06 pm »
As part of an Indian meal, I cooked Chicken Korma. DH does not like hot spicy food so I left the chilli powder out. I used thigh meat and although I made all the sauce, I removed 1/2 after it was cooked, and before I added the chicken. I had just over 500g of chicken. The recipe came from Thermomix 'Fast and Easy Indian Cooking', page 116-117. It was very nice and will make it again. The full recipe will feed 6-8 as stated in recipe , with rice and a salad.

40g. cashews
3 cloves of garlic
4cm of fresh ginger
1 onion, peeled and 1/4 ed
10g oil
3/4 teasp. ground cumin
1 teasp. coriander
1/4 teasp. turmeric
1 teasp salt
140g cream
200g water
2 teasp. tomato puree
1/4 chilli powder (I didn't use)
2 fresh bay leaver
6 cardamom pods
4 whole cloves
5cm. cinnamom stick
1000g boneless chicken.
1 teaspoon garam masala (I didn't use)


Grind nuts,8 sec.speed 9. Leave in bowl
Mince, garlic, ginger and onion by dropping on to blades at speed 5. Scrape down
Add oil and cook 3 mins.100,speed 3.
Add cumin,coriander,turmeric,salt and chilli, if using. Cook6 mins,100,speed2.
Add cream and water and tomato puree,blend 10 sec, speed 9.
Cook 6 mins.,100, speed 2. In the mean time add 1 tablesp to a frying pan and cook the additional whole spices, until fragrant. Stop machine and tip in whole spices and oil. Restart machine and continue cooking.
Add ,chicken ,( cut into 2cm. cubes, skinless), and poke under with spatula.
Cook 15 mins for breast meat, and
20 mins. for thigh meat.

15/20 mins,100,reverse,spoon speed.

If you don't want whole spices in the finished dish, blend sauce BEFORE adding chicken. 1 min speed 10.

Serve with additional cashew nuts

See photo herehttp://achookwoman.blogspot.com/2010/02/chicken-korma.html

members' comments

Caroline J - Made it, loved it.

boondooroostudio -  THANK YOU Chookie, it was fantastic. I used all the spices, as we do like hot stuff but as we don't like pulling bits and pieces out of our mouths as we're eating I decided the 1 minute speed 10 was the go and it certainly was!!!!  The best Chicken Korma I've had for ages..... taa  10/10

MJ - I made this with prawns and it was yummo!

Lemongrass - it was probably one of the best Kormas I've ever had! I followed the Indian cookbook recipe and used almonds instead of cashews and left the ginger out. A real treat. I know the recipe says it's for 6-8 people but I only had 400g chicken and yet made all the sauce. No leftovers. Will definitely do it again!

Chelsey - I can say is YUM!!!!!! The smell of my house while it was cooking was amazing! My hubby was very impressed!

WAThermoFamily - we loved it too!  Saved the leftover sauce and served it over the Varoma cooked steamed rice and vegies the next night.

Makayla - I made this using lamb.  Everyone loved it, especially my 2 year old who had seconds!

CP - made this as a result of the positive reviews and yes, have to agree with everyone. I'm glad that I blended the whole spices before adding the chicken because it gives it a beautiful flavour.

virgo9 - I made this although a little bit hesitantly as I have 2 fussy eating kids but I am so happy to say that they really liked it. DH and I enjoyed it too. I steamed some carrots and peas so the kids would fill up on vegies and rice if they didn't like it but this wasn't a problem at all. I didn't try giving it to our bub as he's even fussier (if that's possible) but may try him next time given the other two's reaction. Smiles all round at our house that night.

maddy - 3 of us enjoyed the flavours (didn't add chilli or garam marsala either)......and as expected.....the 8 year old ate the rice.....no surprises there.

MJ - I don't add the whole spices any more in this recipe. I simply use ground spices and add them at the same time as the other spices.





456
Desserts / Waffles made with coconut oil and coconut flour
« on: February 15, 2010, 12:51:29 pm »
Waffles made with coconut oil and coconut flour
These waffles are made with coconut oil and coconut flour replacing some of the white flour and all of the butter. They were cooked on an electric (sunbeam) waffle iron. I cooked some, light brown for heating in the toaster for breakfast, and some cooked fully to eat for tea.

1 1/2 cups of S.R. flour
1/2 cup of coconut flour
3 eggs
50g. of coconut oil
3/4 cup skim milk
1 1/4 cups water
1/4 cup sugar
Place all in TMX bowl, zap for30 sec., speed 7

Check that it is well mixed, if not scrape down and give the mix 10 more seconds.
can be used immediately or kept in fridge for 2 days.



Members' comments
katesjoy - you can make coconut flour.  When you make coconut milk, spread the leftover pulp onto a baking sheet and bake until dry in a 200 degree oven and then grind in thermie until fine powder.

Tebasile - Thank you Chookie. I made your delicious waffles with sifted spelt flour.

raevin - Made these for the kids before school this morning - so easy and so delicious, thanks for a fantastic recipe !



457
Soups / Sweet Corn Soup
« on: February 15, 2010, 10:28:11 am »
This soup is one of those easy basic soups that you can add any toppings to. I have made a couple of suggestions. I used to keep it for spacial occasions as it was difficult to make before I had the TMX. Now it is so easy we will have it often, especially with the different toppings.

20gs. of coconut oil or butter or EVOL
1 onion, peeled
1 leek trimmed, washed and cut into 4cm. lengths
100g sweet potato, (kumara)
4-6 corn cobs, 6 if they are trimmed and on a tray from the supermarket.
850g. chicken stock
1 teasp. salt
1/4 cup of coconut flour
100mls. of cream.(optional)


!/4 onion,and drop on to moving blades, with leek, speed 5. scrape down
Add oil and cook 4mins,100, ,speed1.
Add sweet potato,(peeled and cut into chunks), zap15 seconds, speed7. Scrape down.
Cook 2 mins.,100, speed 1.
Add corn that has been cut from cobs, and chicken stock as well as salt.

Cook 20 mins., 100, speed 1.
Add coconut flour after soup is cooked
When cooked, hold tea towell over cap and slowly turn speed to 9. It may take up to 3 mins. to get a very smooth soup.
When it is blended add the cream, if using.

You can use the soup as is or add a topping

(1.) 250 gs. raw prawns
3 cloves of garlic chopped
2 tabsp. oil
2 tabsp. lime juice
1/4 teasp. smoked paprika
1/4 teasp. chilli flakes
1 cup of basil leaves
70gs. macadamia nuts, toasted and chopped by hand
1 avacado, diced.

Heat oil in small pan and cook everything ( except the avacado), until the prawns turn pink.
Stir in the Avacado.


(2) Coriander leaves, chives and macadamia nuts

(3) Bacon , cooked crisp

See photo here:

http://achookwoman.blogspot.com/2010/02/sweet-corn-soup-with-various-salsas.html

458
Desserts / Pineapple Date Meringues
« on: February 15, 2010, 10:14:00 am »
This easy sweet can be served hot or cold. It can be baked early in the day and reheated.

1 tin of sliced pineapple thins. (8 slices in the tin)
30g butter
30g brown sugar
60g dates
2 large or 3 small egg whites
2 + 1 Tablespoons of caster sugar
1 lemon, juice and rind


Remove rind from lemon and drop on to moving blades. Speed 7.
Add dates. and zap for 4 seconds at speed 7
Add sugar, butter and lemon juice and mix at speed 4 for 10 seconds, or until a smooth paste is formed
Put aside , and clean bowl thoroughly
Whip egg whites, with butterfly (no sugar) speed 4 for 3 - 4 mins.
Fold 2 Tablespoons of sugar in when TMX has stopped

Stack 2 slices of pineapple on top of each other. (4 x 2 )
Fill holes with date mixture.
Cover with meringue, and sprinkle remaining 1 Tablespoon of caster sugar over meringue.

Place in very hot oven to set meringue and brown tops. Watch so that they don't burn.
see photo here:

http://achookwoman.blogspot.com/2010/02/pineapple-date-meringues.html



459
Vegetarian / Chookie's Rice - absorption method
« on: February 13, 2010, 11:35:45 am »
HELP ,    I don't know where to post this recipe.   It is "Fluffy Rice",  not cooked in the basket ,  and not wet like risotto. It is light, single grain rice like in Chinese or Indian rice.  It is very simple, so maybe it is  posted somewhere else.

250g of rice weighed into bowl
Pour 480g(weighed into bowl) of BOILING water over rice.
Cook 4-5 mins,on Varoma temp.,  :-: ^^, that is until water boils.
Turn off and cover top with a tea towel.  Leave for 25 mins.
Fluff with fork

I haven't experimented with quantities,  but I think you could probably double the amount of rice and water.
It would also be suitable for Indian recipes where you cook onion, garlic and ginger in oil,  you could then add the rice and continue with the recipe.
I think it also would be possible to tip the rice, once it has boiled,  into the serving dish  (heated with boiling water).   This would then free up the bowl for other uses.

460
Cakes / Choolate Cake made with coconut flour and coconut oil.
« on: February 13, 2010, 07:30:04 am »
Anita,  my consultant,  made this cake ,  converted from a recipe by Bruce Fife,(2005) "Cooking with Coconut Flour:  A
delicious low-carb,  Gluten Free Alternative to Wheat, Picadilly Books Ltd., Colorado Springs USA.
It was a moist cake with a slight coconut  flavor.   It needed no icing,  and could be used as a cake or as a sweet with a fruit sauce.

110g coconut oil
40g cocoa powder
50mls of coconut cream
3/4 teaspoons of salt
90g coconut flour
3/4 teaspoons of baking powder
250g raw sugar
9 eggs (yes nine )
1 teaspoon vanilla essence.

Melt coconut oil at 50, speed 2, for 1 minute or longer until melted
Add all remaining ingredients and mix at speed 5 for 30 seconds.
Pour into a greased 20x20x5cm. baking tin.

Bake at 175 for 35 mins or until cake tester comes out clean.
Cool on rack,  Ice if you wish.

Baking tip...Coconut oil should be melted but not hot

461
Starters and Snacks / Indian Patties
« on: January 31, 2010, 10:34:45 am »
This recipe was given to meby an Indian lady who held a stall at the then Moonee Ponds Market.  It is an excellent snack food and freezes well.   Reheat in the oven or in a non stick pan.

450g. yellow split peas.( soaked for 6 hours)
Drain and put into TMX bowl with
1 large onion
green part of a large bunch of coriander - you could use mint and parsley if you don't like coriander
1 green chilli OR 1 small dried red chilli
salt and pepper to taste,  and a dash of oil.

Zap on speed 7,  1 min. or until a firm paste is formed.
Scrape down sides after 30 secs.
Form into small balls and flatten slightly,  this will make about 30 patties.
Shallow fry in rice bran oil until crisp.
drain on hand towel.

We usually have them as a light meal with cucumber, garlic and yog. sauce (raita) with salad and Indian bread.
Suitable to freeze either cooked or uncooked.
You can reheat them in the oven,  in a frying pan, (no oil), or in toaster bags.

Members hints
Twitterpated - Serve with sweet chilli sauce

Bootobethin - I added 1 teaspoon ground Cumin. They were fantastic as a meal or if made smaller finger food. They are great with chutney.

Wonder - I think I may have put a little too much coriander in them but they tasted nice with beetroot relish and some babaganoush that I had left over.

MJ - I'd fry mine in a mixture of ghee and coconut oil, rather than rice bran oil.




 

462
Soups / Chicken stock from left over roast chook bones
« on: January 16, 2010, 11:02:22 am »
Put all bones into TMX bowl, with any juices and vegies or ginger and garlic,   cover with water .  
Bring to the boil on Varoma,  then turn down to 100 and cook for 1 hour.  :-: ^^
Strain through a fine sieve and cool in the refrigerate over night.
Remove the fat that has set on the top.
Freeze or use.

Members' comments
Thermomixer - I  put the bones/bits in the basket and water to cover and just use 80 degrees.  I get the bones of a chicken carcass into the basket because they're all chopped up. The temp is because I was always told to cook stock at simmer - so around 80.

ViolinCuddles - I tossed all our bones into the basket with the leftover garlic from the stuffing, 1/2 an onion I had sitting around and a handful of fresh herbs from the window sill. Cooked for 90 minutes at 90 on speed 1-2 then discarded the bones and cooked for another 15 minutes at 100 on speed 4 with the MC off.

It would have needed a more thorough strain for a "company" soup, but for a family vegetable soup it was perfect!



463
Condiments and Sauces / Pineapple and Mandarin sauce for BBQ Chook.
« on: January 13, 2010, 10:42:41 am »
440g can of pineapple pieces
310g tin of Mandarin pieces, drained
1 Tablespoon of oil
1 clove of garlic
1/2 an onion
1/4 cup of dry sherry
1/4 cup of dry white wine
2 teaspoons of light soy sauce
2 teaspoons of corn flour
1 cup of water

Zap onion and garlic,  scrape down bowl, add oil
Cook on 100, 3 mins. speed 1
Add sherry, wine and soy sauce, then with speed 1,at  100, 5 mins,  add corn flour mixed with the water.
When mixture boils and thickens,  add mandarin pieces,  1/2 cup of liquid from pineapple and pineapple.
Temp 100, speed ^^ :-:,  until mixture is heated through.

Serve with EDC mashed pots. greens and Chook.

464
Desserts / Best Pavlova
« on: January 13, 2010, 05:22:47 am »
Name of Recipe:
Number of People:
Ingredients:


Preparation:


Photos:

Tips/Hints:

This pavlova is made with the addition of boiling water,  added to the mix in the bowl..   It is best cooked in a cake tin with a removable base.    Photos to follow !  I have been making this for years,  but this time made just 1/2 the recipe as the full recipe feed 12 easily.   

4 egg whites
1 teasp. of corn flour
1 teasp. vinegar
1 teasp of vanilla
1 1/2 cups of caster sugar
4 Tablespoons of boiling water
Set oven at 160
In bowl of THM with butterfly place all the ingredients except the water.
Set time for 15 mins,  and turn on speed to 4.
Immediately pour in the 4 Tablespoons of boiling water,  and beat for 15 mins.

Prepare cake tin by spraying with Canola oil.  place tin on oven tray.
After 15 mins.  ( the mix will still be very slack),  pour into tin.
Cook in oven at 160 for 15 mins.,  turn oven down to  125 and cook for another 1 hour and 45 mins.
Remove from oven and cool.   Run a knife around edge and remove side of tin,  leave on base.
Cover and fill as required.

This does not give as much marshmellow in the center as the conventional method,  but I feel a satisfactory amount.
I will experiment a little more and see if I can improve this   I would like the hear some feed back,  and any innovations.

Photos can be found on http://achookwoman.blogspot.com/2010/01/best-pavlova.html.

465
Bread / isi's normal bread, white version, photos
« on: January 11, 2010, 11:20:40 am »
From 750g. of white flour,  one loaf and 3 rolls - 80g, 100g, and 120g.   Tops are cut off,  centers are removed, sprayed with oil,  and dried in oven for 10 mins. at 200.   They are then filled with cold filling and placed back in oven to heat at 200.   The small rolls are good finger food,  the large ones,  with salad make a meal.

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