Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - judydawn

Pages: 1 ... 2654 2655 [2656] 2657 2658 ... 2666
Breakfast / Breakfast 'hash'
« on: March 20, 2009, 04:04:12 am »
Name of Recipe: Breakfast Hash
Number of People: 2-4 on its own or as an accompaniment
1 large onion, quartered
6 pieces bacon - the eye part only, cut into 3cm pieces
200-230g potatoes, peeled and cut into 2cm cubes
1 tblespn oil
400g very ripe tomatoes, chopped roughly plus 1 tbspn tomato paste  (OR 400g can of chopped tomatoes,1 tblspn tomato paste & 1/4 can of water OR 65g cashew, tomato and capsicum dip instead)


Chop onion for 2 seconds on speed 5. Scrape down sides, add oil, diced bacon and potatoes then saute for 5 minutes on 100oC/ speed 1/reverse.
Add the tomatoes & tomato paste OR the dip OR the can of tomatoes & water if using. Cook 5 mins/100oC/reverse/speed 1 then reset to 30 mins/90o/softspeed/reverse/MC lid off.
Add S & P to taste and change temperature to varoma/8.5 mins/reverse/speed 1/MC off to thicken the sauce. Place the steaming basket over the hole to prevent splattering. Check that the potatoes are cooked and either leave in the bowl or place in the thermosaver until cool as this will help the potatoes soften even more.

Serve with eggs for breakfast, alone on a slice of toast or with BBQ'd meats. It doesn't really look like hash but that is what we have called it for years and the name has stuck.


Tastes so much better the following day.

I have amended this recipe from when I first did it as I felt it could be done in a better way and it was one of my earliest postings.  This looks and tastes exactly as it used to be done when I did it on the stove top. I used the dip instead of tomato paste as I had a few tubs in the freezer and wanted to get rid of some.  It improved the taste IMO.

Vegetarian version has been added further down the page

I used some of the leftovers of this pasta today for lunch.  I mixed 2 cups pasta with 4 beaten eggs and made a lovely omelette for 2.  No need to add anything else as the flavours in the pasta are sufficient but guess you could add any leftover vegies or bits of ham but definitely no seasoning. Have enough pasta for another omelette but will freeze it for later.

Introduce Yourself / Re: Hello from Brisbane, Australia
« on: March 20, 2009, 02:08:16 am »
Go Ayla, tweaking your first recipe - you have learnt a lot already 8). Sounds like hubby is going to get involved in the cooking too.

Yes Trudy, it is no use 100 recipes sitting on someone's desk whilst us out here in thermoland are hungry for new recipes. I haven't sent any in - feel as though if they are good enough someone will find them and test them for a book anyway. I just want to share with the people who have given so much to me over the past month - I wouldn't love my TMX so much if it wasn't for those people.

Chit Chat / Re: Thermomix in USA
« on: March 19, 2009, 10:44:57 am »
Energetic, eager, elderly (some of us!)

We had a cooked lunch today so thought there was nothing to lose in offering DH his most unfavourite food for dinner! I have to agree with the other posts, this is one hell of a pasta dish!  I couldn't believe it and would never have tried it in a pink fit if it were not for the comments on this site.  Something you can whip up in such a short time for unexpected visitors - as usual used the sambal oelek instead of the chillies but that is because I have thrown so many chillies away that have just sat in my fridge and gone unused over the years that it is easier and more economical for me to use the paste.  Grow my own parsley so as I said, can whip this up in no time.  A big thank you to Josie Pino and then baf65 for posting this one.  My file of good recipes is growing by the day.

Main Dishes / Pork & Potatoes
« on: March 19, 2009, 04:08:46 am »
Name of Recipe: Pork & Potatoes

Number of People:serves 4


600g pork fillet
2 tblspn soy sauce
l teaspn grated fresh ginger
1 teaspn sambal oelek or fresh chillies or 2 tsp sweet chilli sauce for a milder version
500g potatoes
1 tbsn oil
2 onions cut into quarters
2 rashers proscuitto or bacon
1.5 - 2 cups water
100 g finely sliced spinach leaves or whole baby spinach (optional)
2 tspn soy sauce, extra
2 tblspns cornflour
l chicken stock cube or 1 tsp chicken stock powder
Pepper to taste


This is a chunky recipe so cut the pork into 4 cm cubes & the potatoes and bacon into 3 cm cubes by hand.
Marinate the pork pieces in the soy and ginger for 20 minutes.
Chop the onions 3 sec/speed 5.
Saute the onion and sambal oelek in the oil for 5 minutes/100o/speed 1, add bacon or proscuitto and continue for another 2 minutes.
Add marinated pork, potato, stock cube and water.  Cook 15-20 minutes/100o/reverse/soft speed or speed 1.
Check to see if the potato is cooked, add the spinach if using and the cornflour mixed with a little water and the extra soy sauce to the TM and cook 1 minute/100o/reverse/soft speed or speed 1 or until thickened.

Serve with steamed rice with a handful of parsley added.

members' comments

Chelsea - we quite enjoyed it. There was a bit more prep work than I am used to now (chopping and grating) but I agree with JD that it is required for the texture of the dish. The flavour was reasonably subtle and I think I probably should have used a red chilli instead of green for a bit more bite.
We had left-overs of this dish with garlic rice and the flavour was much stronger tonight (as is often the case).  I will try it again with a bit more chilli.

rubyslippers - It was good.  I loved how tender the meat was. Thanks JD.

JulieC83 - Made this for dinner tonight, minus the chilli (2 young children). Had 490g free range pork leg steaks and wasn't sure what to make. Served it with couscous and steamed veg and it's delicious.

Amy - I made this using sweet potato instead of potato and I also added three heaped teaspoons of apple sauce. It was absolutely delicious, thanks for the recipe Judy.

teagg - This was the first - the VERY first - dish that my mother and I made in her brand new thermomix... and it was just delicious... and all the visitors (there were lots... we don't get back to the UK that often, so we'd invited them all to lunch at my mother's not long after we arrived) loved this dish. Tasty, unusual (to me!), easy to make, just a brilliant dish. Thank you.

Chit Chat / Re: What are you cooking today?
« on: March 18, 2009, 10:58:51 pm »
Thanks Cathy, found it.  It seems as if the cake and biscuit section of the everyday cookbook is pretty good for those who do a lot of this type of baking.  Keep us informed of the best ones though, I will only cook something with ticks of approval from other users if and when I need to do this sort of thing, which these days is very, very rare. None of our visitors seem to want to eat cakes etc so my main interest is for main course meals and desserts.

Recipe Book Recipe Reviews / Re: Recipe Book Tweaking and Reviews!
« on: March 18, 2009, 12:02:47 pm »
I've done and loved this one too Cookie1 - used my own roasted red capsicum which gives it even more flavour.  The dips are all good so far.

Chit Chat / Re: What are you cooking today?
« on: March 18, 2009, 11:50:02 am »
Orange cupcakes Cathy, is that the boiled orange and almond cake mix on page 136?  I like to tick things that people have success with so that when I am looking for something to cook, I head for my ticked pages first.

Recipe Book Recipe Reviews / Re: Recipe Book Tweaking and Reviews!
« on: March 18, 2009, 11:41:03 am »
Whilst you are waiting for your TMX Ayla you can check out the contents of the Everyday cookbook.  Log onto - click on Recipes then click on contents of recipe book.  As you will see, there is plenty to see.  A lot of the recipes just need something added for more flavour eg the apricot chicken is very bland and my daughter adds some bacon and chilli to pep it up a bit. I made it once but was so disappointed that I haven't bothered to try again.

Recipe Book Recipe Reviews / Re: Recipe Book Tweaking and Reviews!
« on: March 18, 2009, 11:17:50 am »
It is a good book for basics like dips, drinks, pastries, salads etc but doesn't have many main meals in it.  You do need it though as it explains all sorts of things like how to whip cream, cook rice etc which will be handy but as a recipe book, it is a let down. I have had more success cooking recipes from the forum than the limited recipes in the book but you will find yourself referring to the everyday cookbook all the time for simple things.  I was definitely not using my TMX much after the initial sorbet fad, custards, mashed potato etc until I got interested in this site.  Just go for it, do the dishes you fancy and post comments , reviews and tweaks for us all to see.  How much longer Ayla?

Who wants to wait that long! Surely it is about us and not money in someone else's pocket

Themed cooking is harder than normal, everyday cooking.  Tenina do you go through the recipes submitted here on our forum and try some of those with a view to eventually including the best in a recipe book.  There are some beauties on this site and it is good for all of us to have access to them right here and now. If recipes are sent to you exclusively, do we get to see them or do we have to wait until a book comes out?  Maybe that is the problem, we want to share them with our friends and not have them pocketed away with the chance of appearing in a book at some stage. I could be wrong but that is what I suspect is happening.   ???

Tips and Tricks / Re: A Thermomix Pantry
« on: March 18, 2009, 05:44:02 am »
I see where you are coming from Ayla - you want to have everything on hand so that as soon as you get your TMX, you can start cooking.  Would be handy to have the recipe books in advance aye but I would go through the recipes here (print out and start your own file like I have, it is then easier to find when you need it in a hurry or plan your menu for a week). From the forum recipes you can make a list of ingredients.  I always keep sambal oelek on hand, different asian sauces for flavour, coconut milk, I freeze hokkein noodles etc, different flours for breadmaking, yeast etc, chicken fillets are always handy to have on hand too but it will depend on what type of recipes you like. You've done a lot of reading lately so you should know by now which recipes you are going to start off with. Can't be much longer for you to wait now - start jumping up and down if there is too much of a delay!!! ;D

Pages: 1 ... 2654 2655 [2656] 2657 2658 ... 2666