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 - TM Essentials

Pages: 1 ... 5 6 [7]
91
Salads / Wild Rice Salad
« on: December 31, 2013, 12:11:39 am »
A salad with a difference full of wholesome natural ingredients full of crunchy and nutty flavours
 
Wild Rice Salad
1 cup raw rice
Cook rice and place in salad bowl.

100g red capsicum roughly chopped
½ red onion
75g cashew
75g raisins
handful parsley

Chop capsicum, onion, cashews, raisins and parsley at Speed 5 for 3 seconds. Add to salad bowl and mix with cooked rice.

Salad Dressing
40g olive oil
25g light soy sauce
10g sesame oil
15g palm sugar
5g fresh ginger.

Mix at Speed 8 for 30 seconds. Toss over salad and serve.

We served our salad with fish baked in the oven topped with slices of onion, lemon and dotted with butter. The family loved it!



92
Breakfast / Fruity Porridge
« on: December 31, 2013, 12:10:26 am »
What could be better than fruity porridge for breakfast .... Eggs Benedict. But that's for tomorrow.

FRUITY PORRIDGE
240g rolled oats
60g dried fruit and nuts
600g water
400g milk

Add all ingredients to the TM bowl.
Cook at 90C for 15 minutes, reverse speed 2.
Serve with honey, brown sugar or golden syrup.
Serves 4
  



93
Cakes / Almond Sultana Muesli Bars
« on: December 31, 2013, 12:08:38 am »
Have you tried making Muesli Bars? The kids asked me to go the shops to buy some but it took the same amount of time to make them - plus they tasted heaps better and I know what's in them. The downside? They ate them all in one day.

Almond Sultana Muesli Bars

100 grams Almonds
100 grams Sultanas
130 grams Sugar
100 grams Butter
50 grams Honey
50 grams Shredded or Desiccated Coconut
200 grams Rolled Oats

Preheat oven to 160C.
Blitz Almonds and Sultanas for 2 seconds on Speed 9. Set Aside
Blitz Sugar for 5 seconds on Speed 10.
Add Butter and Honey to bowl and melt at 80C for 2 minutes on Speed 3.
Add reserved Almonds and Sultanas and remaining ingredients. Mix on Reverse Speed 1.5 for 1 minute.
Press mixture into a TM Essentials Mini-Cake Mould or a flat tray.
Cook in oven for 20 minutes. Allow to cool in mould before removing bars.

Members' comments

Cookie - The flavour is really lovely, however mine are a bit crumbly despite being really pressed into the tray.

TME - Cookie, I used to make these with 120 grams of butter which helps it to bind. I reduced the quantity of butter in the recipe to 100 grams. I also let mine cool completely in the mold.









94
Cakes / Baklava
« on: December 31, 2013, 12:04:37 am »
We made Baklava for this week's treat. Rich, sweet and filled with delicious aromatic nutty flavours. Why not try it this weekend?

Baklava
For the baklava:
Filo pastry 375 grams
Almonds 150 grams
Walnuts 180 grams
Pistachios 80 grams
Ground cinnamon 1 teaspoon
Ground cloves 1/3 teaspoon
Butter 250 grams
For the syrup:
Water 180 grams
Sugar 180 grams
Honey 80 grams
Lemon juice 1 lemon


Lightly grease a 20x30cm slice pan and set the oven to 180C.
Defrost the filo pastry. When thawed roll out the filo pastry and slice in half so that the sheets will fit in the. Cover with a damp tea towel or cheese cloth to keep it from drying out.
Place the almonds, walnuts, pistachios and spices in the TM bowl and chop at Speed 5 for 15 seconds. Remove from the TM bowl and set aside.
Place the butter in the TM bowl and melt at 90C Speed 3 for 90 seconds.
Place a sheet of filo pastry in the pan. Using a pastry brush, light cover with melted butter. Repeat 7 more times until it is 8 sheets thick, each sheet being brushed with melted butter.
Spoon on a thin layer of the nut mixture. Cover with three more sheets of filo, brushing each one with butter.
Continue to repeat the nut mixture and three buttered sheets of filo until the nut mixture is all used up. The top layer should be 8 filo sheets thick, each sheet brushed with butter. Do not worry if the sheets crinkle up a bit.
Cut into 24 equal sized squares or diamonds using a sharp knife.
Bake at 180C for 30-35 minutes or until lightly golden brown, and edges appear slightly crisp.
While baking, make the syrup. Place all syrup ingredients in the TM bowl. Cook at 100C Speed 3 for 15 minutes with the MC angled to allow the steam to escape.
Pour the syrup over the cooked Baklava and let cool for at least 4 hours.
Keeps for 4-5 days.

95
Jams and Chutneys / Cumquat Marmalade
« on: December 31, 2013, 12:02:27 am »
We have a beautiful cumquat tree in our front garden that I normally watch fruit and do nothing with. Not this year – we made this delicious cumquat marmalade - a great tangy jam and ready in under 30 minutes. I just need some thick slices of warm bread to spread it on.

CUMQUAT MARMALADE
500 grams unpeeled cumquats, halved
600 grams sugar
100 grams water
20cm square piece cheese cloth

Sterilize jars to hold around 700 ml marmalade.
Place a sieve over the TM Bowl and squeeze the cumquat halves to remove and capture the seeds.
Create a bouquet garni with the seeds in the cheese cloth.
Place cumquat halves in the TM Bowl. Using turbo pulse chop 2-3 times depending on how chunky you like your marmalade.
Add the sugar and bouquet garni. Cook at 100C on Reverse Speed 1 for 15 minutes.
Add the water and cook at Varoma on Reverse Speed 1 for 8 minutes. Ensure the MC is on an angle. Check that the marmalade has begun to set by dropping some marmalade onto a cold plate to see if it sets in under a minute.
Discard the bouquet garni and allow to rest in the TM bowl for 15 minutes before pouring into the sterilised jars.



96
Cakes / Choc Cheesecake Brownies
« on: December 31, 2013, 12:01:23 am »
Mmmmm we love Brownies. I think these lasted about 4 hours before the teenagers in our house demolished them. These brownies are a delicious combination of chocolate brownie and vanilla cheesecake.

Choc Cheesecake Brownies

For the cheesecake:
60 grams Butter
185 grams Ricotta cheese
50 grams Sugar
40 grams Plain flour
2 Eggs
1 teaspoon Vanilla essence
For the brownie:
190 grams Dark chocolate
45 grams Butter
135 grams Sugar
135 grams Plain flour
1 teaspoon Baking powder
80 grams Walnuts
2 Eggs


Lightly grease and line with baking paper a 20x30cm slice pan. Preheat the oven to 180C.
For the cheesecake:
Add all ingredients for the cheesecake. Mix at Speed 5 for 15 seconds.
Set the cheesecake mix aside in a bowl.
For the brownie:
Without cleaning the TM bowl, add the dark chocolate and butter. Melt at 90C Speed 2 for 2 minutes
Add the remaining brownie ingredients. Mix at Speed 5 for 10 seconds.
Pour the brownie mix into the slice pan.
Pour the cheesecake mix over the brownie mix. Run a knife in a zig zag pattern through the mixture.
Bake in the oven for 30 minutes at 180C. Cool in the pan before cutting into 24 pieces.




97
Breakfast / Protein Packed Power Smoothie
« on: December 30, 2013, 11:58:40 pm »
No time to sit down and eat brekkie. How about a super quick, super healthy and yes super tastie smoothie.

Protein Packed Power Smoothie
1. Blitz 30g almonds at Speed 9 for 10 seconds
2. Add 50g natural yoghurt, 30g oats (ours had dried fruit with it), 30g frozen blueberries, 1 small banana, 100g paw paw, 1 egg and 1/2 cup water.
3. Mix at Speed 8 for 30 seconds
4. Enjoy
 
Of course you could use any fruit or add ice cubes to keep it really chilled.


98
Recipe Requests / Re: Coconut oil
« on: September 24, 2013, 11:53:57 am »
We used Coconut Oil to smother head lice rather than use chemicals. The kids hair smelt great and was really well conditioned after they had their head soaked for 30 minutes in coconut oil.

99
Recipe Requests / Re: Fish recipe using the lemon and garlic salt??
« on: September 24, 2013, 11:38:49 am »
Hi Canadian Kangaroo

We regularly bake fish in the oven. Lay the fish in a single layer in a baking pan. Sprinkle with your salt mix (capers work really well too, top with thin slices of lemon, dots of butter and bake uncovered at 180C for 20 minutes.

We cook this regularly with any type of fish.

Debbie   ;)

100
Introduce Yourself / Hi from TM Essentials
« on: September 24, 2013, 11:06:16 am »
Hi everyone

My name is Debbie and I am the owner of TM Essentials. I have had my Thermomix for almost one year and LOVE it. As cooking with the Thermomix has its own rewards and challenges I soon found that I was looking for accessories that would enhance my Thermomix cooking at which point I created TM Essentials – designs for your Thermomix.

I’ve been sourcing, manufacturing and designing accessories since January 2013 in my evenings and on the weekends as I work full time during the day.

I live on the Sunshine Coast in Qld, Australia and I’m married with two teenage children, two step sons and an international home stay student – who is my offsider in the kitchen when we are trying out recipes. I always have plenty of taste testers!

I’ve just now started creating cakes and slice recipes for the Thermomix and we plan on publishing a book in the near future. In the meantime I’d like to share some of my recipes and seek your feedback and ideas for recipe inclusions.

If you would like to see our range of products it is available at https://www.tm-essentials.com.au and we are also on Facebook on https://www.facebook.com/TM.Essentials.

Debbie  ;)

101
Special Diets / Re: Gluten Free Chocolate Cake
« on: September 20, 2013, 02:04:21 pm »
Yes - still figuring out how this all works  ;D

102
Special Diets / Re: Gluten Free Chocolate Cake
« on: September 20, 2013, 01:53:47 pm »
Thank you. I've used beautiful little 6 cup bundt tin. The cake rises about 25-30% from when poured into the tin and this type of pan works really well.

103
Special Diets / Gluten Free Chocolate Cake
« on: September 20, 2013, 01:01:45 pm »
I’ve created this cake for my dear cousin Kate. After many attempts at various gluten free recipes that ended up as flat tasteless dry “cakes”, I developed this recipe that is light and moist. All gluten free cakes should taste this good. Happy Birthday Kate, I hope you enjoy your cake.

This gluten free chocolate cake has the added natural sweetness from apples and nutty flavours. It is moist enough to be finished off with a dusting of icing sugar.

For the cake:                  
150 grams almonds        
85 grams potatoes, peeled and quartered              
130 grams apple (1 small apple, any type), quartered and cored (no need to peel)  
140 grams unsalted butter, room temperature    
100 grams dark chocolate            
120 grams sugar              
3 eggs
2 teaspoons baking powder        
 

Lightly grease and dust with corn flour a 6 cup bundt or ring cake tin. Preheat the oven to 180C. If you don’t have a small bundt tin, you can use a 20 cm round cake tin, but the finished cake will be about 3cm high.

Chop the almonds Speed 7 for 7 seconds. Set aside
Without cleaning the bowl, place the potatoes and apple in the TM bowl and chop at Speed 8 for 5 seconds. Set aside with the ground almonds.
Without cleaning the bowl, chop the chocolate at Speed 8 for 5 seconds.
Scrape down the sides of the bowl and melt the chocolate at 80C Speed 2 for 2 minutes.
Add the butter and sugar and mix at Speed 5 for 5 seconds.
Add the eggs one at a time while the blade is running at Speed 3 over 30 seconds.
Add the baking powder, reserved almonds, potato and apple puree and mix at Speed 5 for 15 seconds.
Scrape down the sides and mix for a further 10 seconds at Speed 5.
Pour into the bundt tin and bake for 40-45 minutes until the top springs back and a skewer inserted into the cake comes out clean.
Allow to cool in the tin for 5 minutes before turning onto a plate. When cool dust with icing sugar.
Serves 8-10. Keeps for 2-3 days.
 


104
Chit Chat / Re: URL LINKS TO WEBSITES OR BLOGS WITH THERMOMIX RECIPES
« on: September 19, 2013, 01:25:30 pm »
TM Essentials Recipes

We have a few great recipes plus accessories for the Thermomix - spatulas, silicone mats, cleaning brushes.

Debbie (newbie)

Pages: 1 ... 5 6 [7]