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Topics - Jadey

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Main Dishes / Jadey's Perfect Mac & Cheese
« on: May 04, 2013, 03:23:58 pm »
Jadey's Perfect Mac & Cheese
inspired by a Martha Stewart recipe with some personal changes and converted to Thermomix

Number of People: 8 - 12 adults

200g Gruyere cubed (can substitute 140g of Pecorino Romano)
500g sharp bitey cheddar cubed
210g butter cubed (120g softened)
6 slices quality white bread - crusts removed and torn into 2-3cm pieces
1.350g Milk
130g plain flour
10g salt
1/4 tsp pepper
1/4 tsp ground nutmeg
1/4 tsp cayenne pepper (or to taste)
500g macaroni (dry uncooked weight)
Water & salt for cooking macaroni


1) Preheat oven fan forced 190C

2) Prepare a 3L casserole dish by greasing with butter - set aside

3)Add Gruyere to bowl and grate 1min/sp9 set aside

4) Add cheddar to bowl, grate 1min/sp9 set aside

5) Add 90g butter to bowl reserving the rest for later. Melt 1min 30sec/50C/sp4

Push down with spatula and melt 30sec/50C/sp2 or until fully melted.

6) On reverse/sp slow add torn bread pieces until butter is fully absorbed by bread (approx 30sec)

Set aside until later

7) Add butterfly to bowl.

Add remaining (120g) softened butter to bowl with milk, plain flour, salt, pepper, nutmeg & cayenne pepper.

Cook reverse/14min/sp4

Or until béchamel has thickened and bubbled.

(Please let me know your cooking time as this is where I was playing with times & ingredients to get it to all work properly)

8) Pour into a large mixing bowl and stir in 3 cups of cheddar and 1.5 cups of Gruyere (1 cup of Pecorino if using) and set aside

9) Hot clean TMX bowl immediately

10) Cook macaroni according to EDC instructions finishing 3min earlier than manufacturer recommendations

11)) Drain macaroni and wash with cold water. Drain thoroughly and mix into cheese sauce

12) Pour Macaroni and Cheese mixture into prepared casserole dish

13) Top with remaining cheese and butter soaked bread pieces

14)Place in oven until top is Golden (approx 30 mins)

15) Remove, serve & enjoy!


Recipe can be halved

This is an unbelievably tasty Mac & cheese thanks to the quality of the cheeses and I think the cayenne which adds a subtle bonus.

While not at all necessary, you could add bacon or chicken to this dish (I'd recommend halving the recipe and pre cooking the meat if you do) this will stretch it even further and obviously add a protein element.

I hope you enjoy it as much as we do.

members' comments

Mandymaz - I just made this, it's in the oven as I type. The taste test bodes well. I used mature cheddar and parmesan. Also halved the recipe. I "cooked" the pasta in the thermoserve with boiling water, lid on, while making the rest of it. (as suggested by Halex in her macaroni cheese recipe)

Bootobethin - Thanks for this recipe, it is delicious.

Tips and Tricks / Dirty Bowl
« on: April 04, 2013, 04:01:19 am »
My bowl seems to have a chalkiness and oiliness to it. What do you find is the best way to make your bowl look shiny & new.


Chit Chat / Farm Fresh Produce - Now what to do with it?
« on: March 19, 2013, 02:51:33 am »
My cousins are The Farmer & The Chef and they've recently teamed up with Farmhouse Direct. They have seen me posting a million and one different food pics on Facebook and decided to send me their autumn veggie box.

Only problem is I have no idea what to do with it! So I have more capsicum, sweet peppers and chilli than I know what to do with.

What ideas do you have? I can't let any of it go to waste and I want them to see something spectacular from me.

I made these to the recipe but then par baked half (to freeze and finish later) and let the other half continue on. These are a very sweet roll, reminds me a little of the KFC dinner rolls. I loved them hot with butter on it's own but also with vegemite (gave a sweet salty kick), jam, ham & cheese and chicken salad.

I did have to cook these for quite a bit longer than the 15 mins in the book though (not sure exactly how long) and next time I'd probably glaze them with the butter, allow to prove and then glaze them again as they don't have the beautiful even finish that Tenina seems to have in her picture.

Chit Chat / Facebook Pages
« on: March 13, 2013, 08:10:06 am »
To give me a place to share all my food photos and recipes and hints and tips and everything Thermomix, I thought I'd create my own page. I'm almost at 200 likes and I'd love it if you would all come along and join me and share it with your friends.

Thermomixing with Jadey

Does anyone else have a facebook page?

Recipe Book Recipe Reviews / Swedish Meatballs - Thermolicious App
« on: March 09, 2013, 12:38:12 pm »
Tonight I made the Swedish Meatballs - I stuck to the recipe exactly but added a sprinkle of parmesan cheese on top at the end.

The meatballs were full of flavour but the sauce was watery, way too runny and bland. There was also heaps of sauce.
Would be better with a thicker sauce I think.

The sauce also burnt to the bottom of my TMX - my first stick and burn. So frustrating.

Overall though it was a very nice dish.

Chit Chat / Pavlova is a tricky business
« on: January 30, 2013, 07:47:29 am »
Today I've been making a pav just because I can't ever seem to make it perfectly right. I've been following the In The Mix recipe.

Today I thought I had it perfect, but (and its still in the oven) it is oozing sugar syrup which will make it sticky. So sticky I already know it will have a soft bottom and stick to the baking paper.

Anyone know why they ooze the sugar and how to stop it in future.



Chit Chat / Work Treats
« on: August 11, 2012, 04:15:16 pm »
I'm starting a new job on Monday and would love to take in some morning or afternoon tea treats to share. I'm not being pulled towards anything in particular to take with me but I know this is definitely the place to search for it. So what would you take?

Jadey :-)

Introduce Yourself / Hello!
« on: July 17, 2012, 01:55:30 am »
Hi all!

I'm a new Thermomix owner in Sydney. I was really enjoying getting to know my thermie when I got hit by a really bad gallstone attack and now Ive been off my feet for awhile but that gave me time to find these forums and have a bit of a browse around. There is some GREAT STUFF on here thanks girls.

Hopefully I'll be able to participate a little bit in the future. But in the meantime I'm going to go back to pouring through the enormous amounts of information here.

Jadey  :)

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