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Topics - Moonmobile
1
« on: June 08, 2014, 01:12:19 am »
I have just come across the yonanas machine. I looked at in Good guys and the machine itself looked a bit flimsy, but there was a separate recipe book for $9.95 that came with it so I bought it with the thermomix in mind - thinking it would do a better job than the yonanas machine. I am going to work my way through it. Here's the recipes page on the yonanas website http://yonanas.com.au/recipes/ The first recipe below was okay - nothing outstanding, certainly not on a par with my plain bananas, pecan nuts and honey icecream. I think I will need to experiment a bit with fruit out of the freezer times Recipe number 1 Greek Sunrise Ingredients 2 bananas chopped into 2 cm rounds and frozen for at least 12 hours 1 cup frozen apple pieces (not too large) 1/4 tsp of cinnamon 15 g honey. Directions Put all ingredients into tmx and process for about 20 seconds on speed 9. Scrape down sides as necessary.
2
« on: September 17, 2012, 10:22:13 pm »
This is one of my favourite recipes. I make this all the time put the cupcakes in the freezer and take them out for a pre breakfast snack with a cup of fennel, liqorice and peppermint tea From Elana's pantry and cupcake book. I have modified some of the ingredients, measurements, added weights and the chocolate icing recipe is my own. http://www.elanaspantry.com/vanilla-cupcakes-with-chocolate-frosting/ Vanilla Cupcakes with Chocolate IcingCupcakes ½ cup (50g) coconut flour, sifted 1/4 teaspoon murray river gourmet salt 1/2 teaspoon baking soda 6 eggs ½ cup (100g) ricebran oil ½ cup (170g) honey 1 tsp vanilla extract Icing 60 g butter (in small squares) 20g cacao powder (I use Ecuadorian) 90g honey 1/8 tsp murray river gourmet salt (I only need this if I am not using the amazing Ecuadorian cacao) Make Icing firstPut all ingredients into tmx bowl. Set temperature to 80 deg and mix on speed 1 for 3 mins or until all melted and blended. Pour into another bowl and put in fridge. Cupcakes 1. In a medium bowl, combine coconut flour, salt and baking soda 2. In the thermomix, blend together eggs, ricebran oil, honey and vanilla 3. Add dry ingredients and blend in tmx until smooth for about 10-15 seconds 4. Pour batter into muffin/cupcake tin lined with cupcake papers 5. Bake at 350° for 15-20 minutes 6. Cool completely 7. Top with chocolate icing. You may need to microwave this slightly so it spreads easily after being in the fridge. 8. Eat cupcakes immediately or store in the freezer and reheat in microwave for 20 seconds. Makes 12 cupcakes
3
« on: December 28, 2011, 04:53:39 am »
Here are my original sources for the recipe http://www.superkitchenmachine.com/2011/11949/make-coconut-butter-thermomi.htmland http://deliciouslyorganic.net/coconut-almond-fudge-recipe-paleo/Chocolate coconut fudgeIngredients400g shredded coconut 30g cacao powder 200g honey/maple syrup / agave syrup 1/2 tsp vanilla essence 1/4 tsp salt Instructions1. Prepare 9 inch square baking tin by lining with baking paper. 2. Place coconut in tmx bowl and process at speed 8 for 2 minutes until it has turned into a thick liquid. Scrape down the sides a couple of times as you process. 3. Add other ingredients and process for 30 seconds at speed 8 4. Spatula thick mixture into tin and flatten with back of a spoon. Cut into squares with a small pizza cutter. 5. Put into fridge to chill for a couple of hours until firm. Recut the squares. This is surprisingly delicious. If anybody has any tweaks they would like to add please pass them on! Don't overprocess otherwise the coconut oil starts to separate out which is what it did to me! I used honey.
4
« on: December 17, 2011, 11:49:23 pm »
I am looking for a recipe for a breakfast protein smoothie that meets the following requirements  1. gluten and grain free (although quinoa would be ok) 2. dairy free 3. first class protein 4. protein powder free 5. cane sugar free 6. soy free If you could help I would be eternally grateful!! (Yes, I know not a great deal is left - but at least it doesn't need to be nut or honey or fruit free!)
5
« on: December 17, 2010, 08:33:05 am »
I am on a really strict diet at present and was feeling miserable so googled almond and xylitol - which I can have and found a really delicious recipe which I have modified in a number of ways and converted for the tmx. This is helping to make the diet more bearable!
110g coconut oil
100g xylitol
140g almonds
2 tbsp dessicated coconut (I used American 15mls)
1 tsp baking powder
1/8 tsp salt
2 eggs
2 tbsp (US) milk
Grease 4.5" by 8.5" loaf pan and line with baking paper and preheat oven to 350F/180C
1. Process Almonds 8 seconds speed 7. Set aside.
2. Mix almonds with dessicated coconut, baking powder and salt in a separate bowl.
3. Cream coconut oil with xylitol 10 secs speed 3
4. Add one egg at a time - speed 3 -4 until fully blended
5. Add milk and a bit more mixing.
6. Add dry ingredients and mix at speed 4-5 for 20 secs (?) until thick
7. Spoon into prepared loaf pan
8. Bake for 30 minutes
6
« on: December 12, 2010, 11:06:40 pm »
Is anybody else on the forum trying the Specific Carbohydrate Diet? If so I would love to link up! I'm not hugely strict about it - eg I will eat rice and potatos and organic cocoa powder - but stick to pretty much the rest of it. See here for info if you are curious http://altmedicine.about.com/od/popularhealthdiets/a/specific_carb.htmClare
7
« on: October 22, 2010, 03:27:10 am »
This recipe is outstandingly delicious. I have added in cocoa powder which is 'illegal' in the SCD diet but not in the GAPs diet. There are some aspects of the SCD diet which in my view are rather outdated so I ignore those! I've modified this from Sandra Ramacher Healing Foods. Cooking for Celiacs, Colitis, Crohn's and IBS Noosaville, Elephant, 2007, p. 196
Ingredients
75g almonds
50g pecan nuts
100g dried pitted dates
20g organic cocoa powder
150g honey
1 tsp baking soda
125g butter
2 eggs (beaten)
1/4 tsp salt
Method
Prepare 20cm square cake tin with baking paper and preheat oven to 150C/300F
1. Grind almonds 8 seconds speed 7. Set aside
2. Grind pecans 8 seconds speed 7. Set aside
3. Chop dates 6 seconds speed 7. Set aside
4. Place honey in TMX and add dates, almond flour, baking soda and cocoa and stir for 1 minute, speed 1, 80C
5. Add butter and when melted (about 2-4 minutes) add beaten eggs, pecan nuts and salt
6. 1 minute on speed 5 at 80C to combine
7. Pour mixture into prepared baking tin.
8. Bake for 30-45 minutes.
9. Remove from oven and cool in tin. Cut into squares and store in refrigerator.
Yum - you would never know this was gluten and sugar free. The only problem is that it tends to sink in the middle. If anybody could suggest any fixes to this I would be grateful.
8
« on: April 04, 2010, 11:18:21 pm »
Recipe Name: Veal pizzaiola
Book Name: EDC p.108
Tweaking details: Instructions and quantities clarified
Score: 2/5
I was pretty disappointed with this recipe. The instructions were somewhat vague and the result, if healthy, was bland and uninteresting. The recipe needed to specify that the varoma with meat and vegetables needed to be placed on top of the bowl 15 minutes before the end of cooking.
Separate amounts of oil for the marenade and for sauteeing the garlic needed to be specified. I used around 30g for each. Also the amount of oregano needed to be specified. I used about half a teaspoon of dried oregano. Fresh would have been better.
This is definitely one to send to the team tweaking the EDC at present!
Any news on the Asian cookbook anybody? I can't wait for it to come out.
9
« on: April 02, 2010, 11:10:34 pm »
Recipe Name: Sanpper/trout di Josie
Book Name: EDC, p. 105
Score: 5/5
I used 2 coral trout as the fish, rice bran oil in the sauce and the mixed vegetables I used were cauliflower, carrot, broccoli, snow peas, baby corn, red capsicum, zuccini.
This was absolutely beautiful and would make a great dinner party dish. It looked very attractive on the plate. The sauce was exquisite – delicate and super smooth, nicely enhancing the fish and vegetables without overwhelming them. The fish and vegetables were nicely cooked and very healthy due to the steaming. I started cooking the cauliflower, carrot, capsicum, corn first, and then added the other vegetables after 15 minutes.
BTW I love rice bran oil - it has a delicate flavour, a high smoke point and is just as good in salads as it is for cooking. It has a high anti-oxidant level and lowers cholesterol as well.
10
« on: April 01, 2010, 10:32:29 am »
I had a look at an old thread from last year on bakeware but thought I would start a new more specific one. I am looking specifically for tart, pie and cake tins which will work well with almond flour. I will be using recipes from Elana Amsterdam's Cooking with Almond Flour book. See for example http://www.elanaspantry.com/chocolate-cream-pie/Should I go for light or heavy weight pans? Myers are having a sale in Brisbane of 30% off their bakeware. I saw some heavy Analon pans but there are some light Baker's Secret ones. Which ones would give better results with almond flour? One of the light tart pans had perforations in the base - to help make crispy pastry it said - would this make a difference to nut based 'pastry' Also... The problem with the glass pie dishes (that I can see) is how do you get the pie out of the dish - or are you not meant to? I would like to be able to take the pies out.
11
« on: March 23, 2010, 05:37:09 am »
There has been a lot of hot cross bun discussion of late which makes me wish I could have some.
This is probably an impossible request but does anybody have a recipe for gluten and sugar free hot cross buns? It may well be that such a thing does not exist of course... Jo has some spelt ones on her blog - but they are not gluten free worst luck and I'm still not sure if I can tolerate rapadura.
12
« on: March 17, 2010, 11:09:42 pm »
I was attracted to this recipe as it was sugar and gluten free. It didn't work out very well for various reasons, but I thought I would post it here in case any of the expert tweakers on this forum wanted to have a play with it. I really can't vouch for my inexpert TM methodology either!
Ingredients
6 eggs
80g melted butter
30g honey
1/2 tsp salt
60g coconut flour
1 tsp baking powder
Preparation
1. Melt the butter for 2 minutes at 50°C speed 2.
2. Mix butter, eggs, honey and salt for 20 seconds at speed 5
3. Add coconut flour and baking powder and mix for 30 seconds at speed 6.
4. Pour into small greased loaf tin and place into pre-heated oven at 175 C for 40 minutes
5. Remove from loaf tin and cool on rack
Makes 1 small ‘loaf’
Source
Measurements and instructions adapted for the thermomix, from Fife, Bruce. Cooking With Coconut Flour. A Delicious Low-Carb, Gluten-Free Alternative to Wheat. Colorado Springs: Piccadilly, 2005. p. 44
Comments
I wouldn’t really describe this as ‘bread’ although the original recipe claims it can be 'eaten much like regular bread'. It is more like a brioche – half way between bread and cake. I had wanted something to eat with my hard boiled eggs in the morning but this was not suitable, and also not really sweet enough to pass as cake. It came out looking a bit like madeira cake. It was quite nice with butter spread on it, but it is difficult to know when one would eat this.
Unfortunately I semi-scrambled the eggs when I placed them into the melted butter which probably didn’t help and no doubt it should have risen a bit more.
I have a vague memory of seeing a controversy about whether it was actually necessary to melt butter when using the thermomix or whether chopping it is enough.
13
« on: March 14, 2010, 02:33:58 am »
I don't know if other people know about this site and shop. It looks great! I have been wanting to invest in good quality herbs and spices and find a portable storage solution as well. This site even has educational videos. http://www.herbies.com.au/herbies-tv/70-buying-and-storing-spicesBTW can you grind whole spices in the thermomix and make your own groung spices? (newbie question of course!)
14
« on: March 09, 2010, 06:03:45 am »
I have a few American cookbooks featuring coconut and also almond flour - but they use American measurements which are a pain to convert. Does anybody know where I can easily get hold of some American measuring cups and spoons (preferably reasonably priced) - either locally here in Australia or online?
15
« on: March 06, 2010, 06:35:07 am »
Although as far as I can see a few people have mentioned this - nobody has reviewed it
Book Name: Janine Babauskis from the Thermomix. A Taste of Vegetarian. Balcatta: Thermomix in Australia, 2009, p. 106.
Tweaking details: nut substitution if desired.
Score: (out of 5/5)
This is absolutely delicious. I have made it twice now. I tried it with hazelnuts, but I prefer the cashews in the original recipe. I also tried it with macrobiotic seasalt from the Barrier reef but this was too sea salty and it worked better with Murray River salt. This has solved my Lindt chocolate deprivation problem. It fills the gap nicely with something really tasty and filling but not unhealthy!
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