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Topics - Lucyluu
16
« on: June 03, 2012, 03:57:43 am »
b]Marion’s Cake[/b]
Ingredients 100 grams butter 230 grams SR flour 150 grams caster sugar 2 eggs ½ teaspoon of vanilla essence 100 grams milk
Method Place butter into TM bowl and set to 70˙ speed 1 for 40 seconds Add sugar and cream on speed 5 for 6 seconds Add all other ingredients and mix on speed 6 for 10 seconds. Pour into a greased and lined (base only) 23cm cake tin. Bake at 180˙ for 45 to 50 mins or until skewer comes out clean.
Ice with plain icing then sprinkle any flavour (or a few different flavours), of jelly crystals on top.
This is a really nice and very simple cake. You can make it chocolate by adding 2 tablespoons of cocoa with the flour or banana by adding two chopped bananas when you add the sugar and ½ teaspoon carb soda with the flour. For an easy dessert add a 400gram tin of well drained fruit-salad and use the juice in a custard to go over it.
This recipe is an adaption of one from a friend years ago when I was nursing. It has travelled well through the years and has had many adaptions. It's very simple and can be made for either cup cakes or in a cake tin. I hope you get as much use from it as I have. Lucyluu
17
« on: June 03, 2012, 03:39:48 am »
Orange Paste Influenced by the Pear Paste recipe from the Thermomix Website.
Peel 3 large Navel Oranges, removing as much of the pith as you can. Quarter them and remove any seeds. Chop in the TM on speed 9 for about 6 seconds. Add 100 grams of water. Cook on 100˚ for 20 minutes speed 2. Pour into another container then weigh back into jug and add ¾ of the weight in sugar, (e.g.for 500gm of pulp add 375 grams of sugar). Cook on 100˚ speed 2 for 1 hour and 45 minutes. Pour into containers and allow to cool. Store in fridge and keep for as long as you can resist it.
You could remove the zest of the oranges first and chop on speed 8 for 6 seconds, then add it into the mix during the final cooking stage. It does give the paste a tang much like marmalade. I tried this the first time I made it thinking it would be a stronger orange flavour. I’m not a fan of marmalade so I won’t be doing that again. I know one and three quarter hours is a long time but after one hour I did a set test every 15 minutes and this timing had the best results. Enjoy. Lucyluu
18
« on: May 25, 2012, 10:07:48 am »
I've heard that gluten free bread doesn't rise as much as regular bread but in the past two days I have attempted to make Cyndi's bread from the gluten free cook book and on both attempts the bread has turned out like a brick. Heavy and solid. I don't know what's going on. The water is warm the eggs and yeast are at room temperature, the yeast is not old I just don't understand it. Has anyone else had this problem or is it just me? I don't think it's my oven as I can make regular bread without a hitch. Any help much appreciated. Lucyluu
19
« on: May 20, 2012, 03:04:01 am »
Cheese and Curry biscuitsIngredients 90 grams parmesan cheese, grated 180 grams plain flour ½ teaspoon baking powder ¼ teaspoon salt 90 grams cold butter, diced 2 teaspoons curry powder, home made 3 egg yolks 20 to 30 grams of water (may need more or less depending on flour) Method Pre-heat oven to 200˙ Place flour, baking powder, salt and curry powder into bowl. Blitz for 4 seconds on speed 9, instead of sifting. Add the cold butter and blend on speed 6 for 5 seconds or until the mix looks like breadcrumbs. Add the cheese and mix on speed 4 for 4 seconds. Add the egg yolks and while the TM is running on speed 4 slowly add water, giving the mix plenty of time to form a soft dough. Turn on to a floured surface and knead gently until quite smooth. Roll out until fairly thin approx 3mm (1/8 inch). Cut dough into 2 inch squares or use a biscuit cutter or the MC, place on lined baking trays prick all over with a fork then bake for 10 to 15 minutes. The biscuits do shrink a little. If you have some dried onion flakes brush your biscuits with a little oil and sprinkle the onion on top before baking. These are very moorish biscuits and are quite yummy by themselves but by all means have them with nice creamy dips or soft cheeses. Adapted from two recipes in “The book of Biscuits” by Pat Alburey
20
« on: May 13, 2012, 07:12:34 am »
Almond Mandarine cake Gluten free Serves 6 to 8 people.
Ingredients 3 large mandarines (do not peel) 4 large eggs (800gm) 190 grams sugar 200 grams ground almonds 1 teaspoon baking powder (gluten free)
Method Pre-heat oven to 180´. Place 1000gm of water into TM bowl, add simmering basket with the three whole mandarines inside. Set to Varoma for 30 minutes at speed 2. When finished discard liquid and set mandarines aside to cool. Remove pips and discard. Return mandarines to TM bowl, including skins, and puree on speed 9 for 10 to 12 seconds or until smooth. Set aside then clean and dry the bowl. Put the 4 eggs and sugar into bowl, add the butterfly and blend for 1 minute, speed 4 with the MC off. Remove butterfly and add the mandarine puree the ground almonds and the baking powder. Mix on speed 4 for 10 seconds. Pour into a greased and lined 20cm cake tin, bake for 1 hour or until a cake skewer comes out clean.
Nice with a dollop of homemade yoghurt.
Note. The cake will sink slightly in centre as it cools.
members' comments
korrick - This is lovely recipe - much the same as orange and almond cake, but a little different. It is very moist and rises well. I baked it in a 20cm ring tin so the cooking time was reduced to 50 mins. I will definitely make this again as it was very easy, apart from the time it took to cook and cool the mandarines. Thanks for the recipe.
Cuilidh - Did the mandarins in the microwave - 4 minutes and they were done. The cake is delicious and so very easy to make.
bellar82 - Easy and yummy cake. Thanks for a yummy recipe. I think this would work with most citrus fruit..... will have to try it out with lemons and oranges next time.
ES - This cake was really easy- I ground my own nuts and cooked the mandarins in the microwave. I cooked the cake in a bundt tin, but had trouble getting the cake out of the tin in one piece. It broke apart, but I patched it up, slathered it with cream and added a few sugar flowers. Next time I will use a round tin and line it with baking paper. It was nice and moist with a distinctive mandarin flavour. It was slighter bitter though as the whole fruit was used, but I sweetened the cream slightly and that made a nice counter balance. I took it to a friend's birthday dinner and everyone enjoyed it - even the kids.
Thermesa - Mine also didn't like exiting the bundt tin (perhaps too warm). It certainly is yummy and I enjoyed the smell of the mandarins cooking while I did my evening chores.
21
« on: May 06, 2012, 05:26:56 am »
Samosa Pastry Makes 6
Ingredients 125 grams of plain flour 30 grams of butter 2 tablespoons of milk at room temperature
Method Put flour into TM and blitz on speed 6 for 4 seconds, this is instead of sifting. Add the butter and blitz again on speed 6 for 4 seconds or until it looks like breadcrumbs. Add the milk through the hole in the lid knead for 30 seconds or until a dough forms. Tip out onto lightly floured board or silicone mat Gently knead then divide dough into 6 potions, form each portion into a ball and roll out to form a 6” (15cm) round. Rest in the fridge for 30 mins. Cut each round in half, then divide filling equally between the semicircles of pastry, covering only half of the semicircle. Dampen the edges with water then fold over and seal to form triangular shaped pasties which will enclose the filling completely. Bake at 180´ for 20 minutes.
I have been looking for a recipe for baked samosas for some time and came across this in an old book called, “Hot & Spicy” by Louise Steele. The recipe says they can be fried but I prefer to bake them and they are quite nice. I use the samosa filling from the Indian cook book.
22
« on: May 06, 2012, 05:24:30 am »
Water Biscuits
Ingredients 185 grams of Ata flour or plain flour ½ teaspoon salt 1 teaspoon baking powder 45 grams cold butter diced 60 grams of cold water EVOO Soumak Salt flakes
Method Pre-heat oven to 180´C. Put flour salt and baking powder into TM and blitz for 4 seconds, (instead of sifting). Add cold butter and blend on speed 5 for 6 to 8 seconds or until you have a breadcrumb consistancy. While TM is running on speed 5 pour water slowly in through the hole in the lid giving it plenty of time to mix in to form the dough.
Turn onto floured surface and roll out very thinly. Prick all over with a fork, then using the MC cut out shapes and place onto lined baking trays. Brush lightly with EVOO and sprinkle with salt flakes or soumak. Bake for 15-20 minutes unitl lightly browned. Cool on wire racks and serve with dips, pate`or cheeses.
These are really nice little biscuits and are fairly crunchy. They are quite tasty on their own as well.
23
« on: May 06, 2012, 05:17:06 am »
Name of Recipe:Corn and Red Capsicum SoupYou will need30 grams EVOO 1 onion quartered 2 garlic cloves bruised pinch cayenne two capsicums quartered kernels from 4 to 6 cobs of corn (medium sized cobs) - approx. 750g of kernels 1 tablespoon of vegetable stock paste 750 grams to a litre of water (this depends on the quantity of kernels you have) MethodPlace onion and cloves into TM and chop on speed 6 for 4 seconds. Add EVOO and saute 2 minutes on 100 speed 2. Add the capsicums and chop on speed 6 for 4 seconds, (you need to have some little chunks). Add the corn kernels the stock paste and water. Cook for 18 minutes at 100´, reverse, speed 2 ½ . When finished pour half into a jug and blend remaining soup by slowly bringing up to speed 8 and puree for 30 seconds. Return remaining soup to TM and re heat to 100´ on reverse speed 2 then serve with slices of homemade bread with cheese melted on top. Yumm. I’ve made this with the kernels of six cobs and adding 1 litre of liquid is not easy but that is what the original recipe called for. So I usually opt for 750 grams in the TM and the add the rest when all the cooking and blending is finished. I have made it with the kernels of 4 cobs but it just doesn’t have the flavour. Maybe I’ve been spoilt. Anyway I hope you try it and enjoy. It’s a really nice soup for a cold winter,or autumn, day. This recipe has been adapted from a recipe by Ian Hewitson. members' comments Delicious JuliaBalbilla - I did adapt it slightly by using 2 chillies instead of the cayenne, which I chopped and cooked with the onion and garlic for 10 minutes MC off. I also increased the garlic quantity. I used 500g frozen sweetcorn (whole cobs are quite expensive here and would have to travel to get them). As for red peppers, I used skinned and roasted Romero peppers (the pointy ones) which had been preserved in jars. I have eaten this chilled as well - it was delicious!! JD - I decided to have a go myself with what I had in the house so here are my changes and it is a delicious soup, sweet but not too sweet, nice & thick as I like my soups and something you can cook up so quickly for unexpected visitors. It is really lovely. I did half quantity of most ingredients but with a higher ratio of corn so these are my quantities and adaptions. 15g EVOO 130g red onion 1/2 tsp garlic paste instead of fresh garlic pinch cayenne 130g red capsicum 450g corn (canned but some frozen added to make up the quantity) 500g pkt chicken liquid stock instead of veg stock paste & water 1 tsp chicken stock powder Just a tad S & P I cooked the onion and garlic paste 5 mins/varoma/reverse/speed 1 then followed the rest of your recipe. I had roasted capsicums in the freezer but didn't want to waste them in soup. I was so glad I didn't as the soup is perfect using plain capsicums. Bonsai - Made a similar soup based on a recipe in the April edition of Gourmet Traveller magazine. Sauté onion and a clove of garlic, add 1/2 cup white wine and a pinch of saffron and cook 100c for 2 mins sp 1 then ad 1 litre chicken stock, 400g tin of crushed tomatoes (or fresh equivalent I suppose) and 450g of roasted red pepper (I bought a jar of these) and 3 sprigs of thyme. Cook for 15 mins 100 degrees sp 1 then add 1 tbs of red wine/sherry vinegar and 50g of day-old bread (no crusts). Cook 2 mins 100 c sp 1 and allow to cool a bit then purée speed 10 for 60 secs - careful if it is hot protect your hands near the lid. This is a lovely soup but not thick. I made it for work lunches this week and will take a slice of bread to toast and have on the side. I think next time I'll add smoked paprika or a pinch of cayenne. Tastes lovely, a nice summer soup
24
« on: April 15, 2012, 02:28:52 am »
Lentil Patties Vegetarian Makes approx 12
1 carrot (large) roughly chopped in TM, 4 seconds on speed 6, set aside
2 stalks of celery roughly chopped in TM, 4 seconds on speed 4, set aside
1 onion quartered then chopped in TM, 5 seconds on speed 6
Add carrot and celery to onion in jug then add 180 grams of red lentils, 1 tablespoon of vegetable stock, 1 teaspoon dried oregano, ½ teaspoon dried thyme and 260 grams of water. Cook on 100 reverse speed 2-3 for 15-18 minutes or until lentils are cooked. To this mixture add 75 grams of dried breadcrumbs and mix on speed 3 reverse until well-combined approx 20 seconds. Shape mix into 12 balls then roll them in 60 grams of breadcrumbs to coat. Slightly flatten each ball into a pattie. Separate the patties with freezer paper or baking paper and freeze until required. To cook thaw first then heat 3 teaspoons of olive oil in a non-stick pan, add patties and cook until browned on both sides. I have been making these for a long time and my vegetarian sister has them on a bread roll with salad, much like a hamburger. I defrost them in the Varoma while cooking potatoes or rice in the jug. They only take about 5 minutes placed on a piece of baking paper. Of course you can just take them out of the freezer an hour or two before you need them, but I usually don't think about it till the last minute or so.
This is an adaption of a WeightWatchers recipe from the Make it Easy cook book
DM: Just made this, -I cut carrot, celery and onion all together in the bowl. Will be handy for lunchbox. Thanks for sharing, Lucyluu.
Tam:I've omitted the herbs and used some of Tenina's garlic paste instead. I've also used oat flour instead of bread crumbs and a handful of parmesan cheese. Smelling yum!!!
Lucyluu: Made another batch for the barbeque yesterday and some to freeze.
Realization: My 14 year old son has decided that he's going to be vegetarian, for at least a while, and everyone in the family loves these. I also add cumin and a little chilli, and we've enjoyed these cooked on the BBQ with halloumi and onions, and then tomato, lettuce and some tzatziki or mayo. The first time I cooked these I used flour to thicken it as I didn't have any bread crumbs. It worked fine. The breadcrumbs make the texture a little less gluggy though.
25
« on: April 15, 2012, 02:23:21 am »
Red Lentil and Tomato Soup serves 4 to 5 medium portions or 3 large portions
1 onion cut into quarters 2 cloves garlic 20gm evoo 1 teaspoon ground cumin 1 teaspoon ground coriander 1 x 400gram can diced tomatoes 1 tablespoon HM vegetable stock 200 grams of red lentils 1000 gm water Method Chop onion and garlic on speed 7 for 8 seconds. Add evoo and cook on 100’ for 2 minutes speed 2. Add cumin and coriander and cook on 100’ for 2 minutes speed 2. Now add tomatoes, lentils, stock and water then cook on 100’ for 30 minutes speed 2 reverse, once it starts to boil drop temp to 90’ and continue cooking. Serve with crusty bread.
We quite often have this as a meal by itself as it is very filling and just the thing for a cold rainy day especially with Isi’s Portuguese bread rolls fresh from the oven.
Adapted from Tracy Rutherford, Burkes Backyard magazine July 2004
members' comments Nice soup
Cuildh - Adding cashew nuts makes a delicious soup as well, just zap at the end if you want it nice and smooth.
JD - Played with this a bit, made as directed but with shorter chopping and longer sauteeing times then added 70g tomato paste, 40g umami paste, 1 tblspn Tenina's chicken stock powder at the end and cooked for another couple of minutes before adding 100g cream and blitzing the soup to a nice puree.
26
« on: March 11, 2012, 02:43:17 am »
Basil PestoMakes approx 250 grams/ enough to fill a vegemite jar. Ingredients4 to 6 Large garlic cloves, peeled 60 grams roasted cashews 25 grams of parmesan cheese, grated. 85 grams of fresh basil leaves (washed and dried thoroughly) 1 teaspoon salt 190 grams of olive oil black pepper to taste Method.Place garlic and cashews into a dry bowl. Zap on turbo about 2 to 3 pulses until coarsely chopped, ( until it looks a bit like burghal ).Set aside. Place basil leaves along with the oil into TMX bowl, turbo 3 to 4 times until smoothe. Add garlic,nuts and parmesan cheese, mix on speed 3 to 4 for 5 seconds. Stir through cooked pasta or it can be spread on tomato and/or salad sandwiches instead of butter or margarine. It's even nice over steamed new potatoes. Yummo!
27
« on: January 08, 2012, 01:05:43 am »
Article about George Calombaris in the Home magazine of Saturdays Herald Sun. Back page shows George in his kitchen with the Thermomix on his work bench. It's a great advert, George tells how he uses it everyday. Just like me, (in the fact that I use mine everyday that is, not that he cooks like me or anything, I would hope he is a better cook than me which I' sure he'd have to be to be famous and all). Sorry,... but it's worth having a look at anyway.
28
« on: December 24, 2011, 09:04:19 pm »
For the past couple of weeks I've been making fudge and Tablet to fill jars for Christmas, (27 to be exact). I put nuts and a few purchased lollies in them as well , just for the wrappers as the foils look Christmassy in the jars. Now I'm heading off to my brothers home in Garfield for Christmas lunch with family and friends and to distribute the goodies. The fudge and tablet have been tasted by professional tasters,(family members),to make sure they are just right. And of course being forum recipes they're perfect. I hope everyone has a very safe and Merry Christmas from Lucyluu
29
« on: November 27, 2011, 12:31:55 am »
This is a family favourite I thought you might like it can be made for vegetarians as well as meat lovers I have both at my house so its great to have something versatile. It was adapted from a recipe from the taste articles in the Herald Sun
Miso and Vegetable soup with noodles Serves 4 For the Miso soup;
Put 1000gm of water into TM add 4 tablespoons of miso paste (or 4 Sachets), 2 teaspoons minced ginger, 1 teaspoon of minced garlic and 2 teaspoons of mushroom powder. Insert steamer basket and put lid on TM.
Into varoma bowl goes; all sliced 1 medium carrot one zuchinni, 2 stalks of celery, 4 to 5 mushrooms, 2 spring onions cut into1 centimetre slices and a handful of cabbage. Put varoma dish onto TM and set for 16 to 20 minutes, ( depends if you like your veges crunchy), speed 2 to 3. Ten minutes before end of cooking time remove Varoma and add 100gm of udon noodles to TM bowl through lid . Replace Varoma and continue cooking. When Serving fill each bowl with vegetables then the noodles and pour over the miso soup.
Tip: You could steam some marinated chicken or pork or even some seafood in the varoma tray while the vegetables are cooking. Or this can be served with marinated or fried tofu. Mushroom powder was made by blitzing some crumbs of shitake mushrooms I had left over from another recipe.
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« on: November 22, 2011, 11:34:35 pm »
Vegetable LasagnaServes 6 1 onion peeled and quartered 1 clove garlic peeled 20 gm EVO 2 medium carrots, peeled and roughly chopped 2 medium zucchini, peeled and roughly chopped 100 gm sliced mushrooms 1 x 400 gm can chopped tomatoes 1 tablespoon tomato paste 1 teaspoon dried basil Lasagna Sheets 1 quantity TM cheese sauce 60 gm Parmesan cheese (grated in TM) Pre heat oven to 180’ MethodChop onion with garlic on speed 7 for 3 seconds. Add EVO and saute on 100’ for 2 minutes on speed 1. Add carrot and chop for 4 seconds on speed 7, then add zucchini and chop for 4 seconds on speed 4. Add tomatoes, sliced mushrooms and dried basil. Cook on 100’ reverse speed 1 for 15 minutes. Grease a 23cm baking dish and place a layer of lasagna sheets in the bottom. Cover with a layer of the vegetable sauce then a layer of the TM cheese sauce. Place a layer of lasagna sheets on top of that, then continue to make three layers of each finishing with the cheese sauce. Bake @ 180’ for 40 to 50 mins. About halfway through cooking sprinkle with Parmesan cheese. This dish goes well with fresh sliced tomatoes, cos lettuce, cubes of fetta and kalamarta olives. Tip; If you beat in a egg to the last layer of cheese sauce if gives a lighter almost souffle type topping. Adapted from Cookery the Australian Way
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