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.


Topics - JuliaC83

Pages: [1]
1
All In One Meals using the Varoma / Aggie's Heatwave Meatballs
« on: January 08, 2014, 11:23:03 am »
I retrieved this recipe after googling pork meatballs Thermomix. I've made some slight adjustments from the original recipe, but here is the link - http://tastetraveltalk.com/2013/01/thermomixing-with-aggie-aggies-heatwave-meatballs.html


Ingredients:
1/2 large onion, peeled and halved
50g breadcrumbs or almond meal
Fresh herbs (dill, basil, continental parsley – dry herbs is OK too)
40g milk (dairy/almond/soy)
1/2 tspn of cumin
1 egg
1/4 tspn of ground cloves
500g mince (pork or chicken)
Sea salt and pepper to taste

Sauce Ingredients:
3 tbspn of butter (or Nuttalex)
360g milk (dairy/almond/soy)
1 tsp TM chicken stock concentrate
2 tbspn cornflour
1 tbspn Gravox Powder

Method:
1) Place onion almond meal and herbs into TM bowl and chop for 4-5 secs on speed 6.

2) Add milk, eggs, and all seasoning to the bowl.  Mix for 4 secs on speed 2.

3) Scrape down the sides of the bowl using the spatula.

4) Add the mince and mix for 10 secs on speed 3.

5) Lightly oil Varoma dish and tray (I prefer to use the spray oil). With wet hands, form meatballs and place in Varoma dish and tray. Rinse bowl and blades.

6) Place all sauce ingredients into TM bowl.

7) Place Varoma into position and cook for 25 mins at Varoma temperature on speed 4.

I found there wasn't enough room to add vegetables, so I steamed some sliced broccoli/carrot/paprika chillies/potato in the microwave :)
The sauce is delicious!!

2
Special Diets / GF/DF/Sugar Free Cookies
« on: August 09, 2013, 08:13:50 am »
Skinny Chunky Monkey Cookies!!!
(Recipe off FB)

Makes 30

Ingredients:

3 ripe bananas
2 cups oats
1/4 c peanut butter
1/4 c cocoa powder
1/3 c unsweetened apple sauce
1 tsp vanilla

Method:

1) Preheat oven to 180C.
2) Mash bananas then add the rest of the ingredients and stir and let sit for 20 min.
3) Then drop by teaspoonful onto ungreased cookie sheet. Bake 10-12 min.

Tips:

1) I made my own unsweetened apple sauce and unsweetened peanut butter in the TMX first
2) First biscuit I was unsure if I liked them ... ate a few more and then couldn't stop  :D
3) If you are a sweet tooth, add a little natural sweetener such as pure maple syrup
4) They don't spread out or change shape as they bake. End result is a slightly soft/chewy cookie

Will definitely make again :)

3
Main Dishes / Coconut Lentil Vegetable Pocket Pie
« on: June 04, 2013, 01:22:34 pm »
Name of Recipe: Coconut Lentil Vegetable Pocket Pie
(http://www.recipecommunity.com.au)
Number of People: Makes 8 pies

Ingredients:

Pastry
240 g white spelt flour
80 g coconut oil, well chilled and set hard
120 g ice cold water
1 1/2 tsp apple cider vinegar (optional)
80 g wakame gomasio or sesame seeds
Filling
1 tbsp small green lentils or black lentils, rinsed
60 g carrot, roughly chopped
60 g sweet potato, roughly chopped
30 g kale or cabbage leaves, roughly chopped
1/2 brown onion
1 garlic clove
1 tbsp coconut oil
1/3 tsp ground cumin seeds
sea salt
freshly ground black pepper
1 tsp dulse flakes (optional)
120 g coconut milk
1 corn cob, kernels only
1 tsp Tamari sauce
1 egg, to glaze

Preparation:

Pastry
1. Place white spelt flour into mixing bowl and mill 30 sec/speed 9, to form a finer flour.
2. Add coconut oil and mix 10 sec/speed 6, or until the mix resembles breadcrumbs.
3. Add 100g of the water, apple cider vinegar and gomasio or sesame seeds and mix 10 sec/speed 7, add additional water if necessary and mix 5 sec/speed 4 (see general tips). Set aside on ThermoMat, forming the mix into a ball, then wrap it up in the ThermoMat (or Glad Wrap) and allow to cool in the refrigerator whilst making filling.

Filling
4. Place lentils and 250g of water into clean, dry mixing bowl and cook 25 min/100°C/ :-:/speed 1, or until just soft. Drain and reserve lentils.
5. Place carrot and sweet potato into clean, dry mixing bowl and chop 6 sec/speed 4. Set aside.
6. Place kale or cabbage into mixing bowl and chop 2 sec/speed 7. Set aside.
7. Place onion and garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of bowl.
8. Add coconut oil and cumin and sauté 3 min/Varoma/speed 1.
9. Add salt, pepper, dulse flakes, reserved carrot and sweet potato mix and coconut milk and mix 10 sec/ :-:/speed 2, then cook 10 min/100°C/ :-:/speed 1, or until just cooked through.
10. Add corn and reserved kale or cabbage, lentils and tamari and cook 5 min/90°C/ :-:/speed 1. Set mix aside and allow to cool in the refrigerator before using.

Assembly
11. Preheat oven to 180°C and line a baking tray with baking paper.
12. Cut the chilled pastry in half and place one half on a lightly floured ThermoMat. Roll the pastry out to a 22 x 22cm square and trim so the edges are neat, then cut this into four pieces about 11 x 11cm each. Repeat process with the other half of the pastry.
13. Place one good tablespoon of cold filling into the centre of each square and lift half of the pastry over the filling to create a rectangluar pocket pie (6 x 11cm). Repeat for all pies.
14. Place pies onto prepared baking tray and, using a fork, press the edges of the pies to seal.
15. Place egg into clean, dry mixing bowl and mix 10 sec/speed 4.
16. Brush egg wash over the top of pies. Place into oven and cook for 30 minutes, or until golden. Remove and allow to cool a little before serving.

Tips/Hints:
Delicious!!  ;D However, now that I have made it and realised how time consuming it is to follow as is, I would suggest the following:
*Make the filling in the morning - leave in the fridge to cool through the day. Then in the evening, make the dough and construct. Otherwise it takes roughly 2.5 hours from scratch as you have to cook the lentils (30 mins) and allow the mixture to cool etc.
**I would also consider making double quantity and then freeze the remaining pies for another time  :)

4
Vegetarian / Quinoa and 4 Veg Cakes
« on: May 28, 2013, 11:52:23 am »
Name of Recipe: Quinoa and 4 Veg
Recipe courtesy of Mixing it up HK
(http://mixingituphk.blogspot.com.au/2012/07/quinoa-four-veg-cakes.html?m=1)

Ingredients:
30g brown basmati rice
70g parmesan, chunks or fetta cheese (or mixture of both)
handful of fresh basil
100g quinoa, soaked or rinsed
1 medium leek, cut into chunks
1 medium zucchini, quartered
1 large clove garlic
15g olive oil
80g baby spinach leaves
2 large eggs
1 red capsicum, chargrilled, peeled & diced
a good grind of salt and black pepper

Method:
1) Measure 100g uncooked quinoa into the steam basket, remove and rinse well or soak overnight inside the TM bowl and drain. Add 400g of filtered water. Cook for 18 minutes at 100°C on speed 4 until quinoa is plump and slightly crunchy. MC lid on. 
2) While the quinoa is cooking. Cut the cheeks off the red capsicum and place on a sheet of aluminium foil under a high grill until blackened. This should take about 10 minutes. Then wrap the capsicum in the foil and set aside to cool. Later peel off the skin and dice. Set aside.
3) Pre-heat oven to 180°C.
4) Rinse and dry the TM bowl and lid and add brown rice, mill for 30 seconds on speed 9. Set aside.
5) Add the parmesan cheese and fresh basil to the TM bowl and grate for 15 seconds on speed 8. Set aside with the milled rice. If using fetta, crumble and add at step 7.
6) Add leek, zucchini and garlic to the TM bowl and chop for 3 seconds on speed 5. Add oil and sauté for 2 minutes at 100°C on speed 1.
7) Add baby spinach leaves and sauté a further 1-2 minutes with the MC lid on, until the leaves begin to wilt.
8) Return the milled rice, parmesan & basil and cooked quinoa to the TM bowl together with the remaining ingredients (eggs, diced red capsicum). Season well, then combine for 5 seconds on reverse, speed 4.
9) Grease a muffin pan well with coconut oil and scoop the mixture into the muffin holes, fill to the top, press down and level with a spoon.
10) Bake for 18-20 minutes or until golden. Allow to cool and set slightly before removing from the pan. Serve warm or at room temperature.

Delicious with tomato chutney & rocket.

variation ideas
substitute a brown onion for the leek.
substitute semi-dried tomatoes for red capsicum, stir through at step 9.
substitute cubed roasted sweet potato for the zucchini, stir through at step 9.





5
Special Diets / Banana and honey muffins (egg/nut free)
« on: May 07, 2013, 01:11:47 am »
Ingredients:

1 large banana
80g raw honey
100g unsalted butter
180g natural yoghurt / buttermilk
120g milk
1 tsp bicarbonate soda
300g plain wholemeal flour
60g rolled oats
1 tsp baking powder
90g raw sugar
cinnamon (optional)

Preparation:

1. Pre heat oven to 175C and grease/line muffin tins.
2. Add banana into mixing bowl and blend 3 sec/speed 6. Set aside.
3. Add honey and butter to mixing bowl and melt 2 min/60C/speed 2.
4. Add yoghurt/ buttermilk, milk and bicarbonate soda to butter mixture and combine 15 sec/speed 3.
5. Add flour, oats, baking powder and sugar and mix for 20-30 se/speed 5 until well combined.
6. Add mashed banana and combine 5 sec/speed 5.
7. Spoon into muffin tins and bake for 20 minutes.

Tips:
* I doubled the mixture and used 3 large bananas = 12 regular and 48 mini sized muffins
** I had no yoghurt or buttermilk, so I combined 1/2 cup evaporative milk with equal parts water and a tablespoon of vinegar. Let stand for 5 minutes before adding to mixture. Worked very well :)

Very yummy muffins and moist - not dry ;D

6
Main Dishes / Buttermilk and Parmesan Pastry
« on: April 21, 2013, 11:54:13 am »
Name of Recipe: Buttermilk and Parmesan Pastry

Ingredients:

240g SR flour (I used wholemeal)
2 teaspoons Baking powder
Grated Parmesan - roughly 3 Tablespoons
150g Buttermilk
50g Grapeseed oil
Salt and Pepper to taste

Preparation:

1) Sift flour/baking powder into bowl
2) Add remaining ingredients
3) Set TMX 1 minute, on :: setting
4) Pat out with your fingers into oiled quiche dish along the base and sides
5) Par bake the pastry for 10 mins at 180C FF remembering to use baking paper with pastry beads or rice to weigh it down
6) Remove from oven and remove paper/weights. Fill with quiche filling of your choice and cook :)

Tips/Hints:

*I have adapted this recipe to suit Thermomix
**Quick and easy to use
***Perfect for savoury dishes such as quiche or tarts

members' comments

cookie - I made this early so that I could let it stand in the fridge before I used it, but then realised that the buttermilk and baking powder and flour were reacting together so I blind baked it early. This dough rises a lot and if I had looked carefully at the photo I would have realised. Hopefully I will have room in the dish for the quiche. (I can always make two!) I pushed the hot pastry down to make more room for the rest of the quiche. It seemed a lot of pastry but we all enjoyed it.


7
Questions? Technical Issues? The Survival Guide / Porridge question
« on: February 27, 2013, 10:43:06 pm »
Hi all  :)

Since switching to Lowan's wholegrain rolled oats, our porridge won't cook in the TMX. Has anyone else had this problem?
I even cooked for double the time (22 mins), changed temp from 90 to 100, and ground the oats before cooking, and it STILL isn't cooked. It's not my TMX either - everything else cooks fine. Has anyone else had this issue? TIA  :)

8
Desserts / Raspberry and Lemon Flan (TMX Budget Busters)
« on: January 24, 2013, 12:44:00 am »
Name of Recipe: Raspberry and Lemon Flan (Thermomix Budget Busters)
Number of People: 4-6
Ingredients:
180g Sugar
Zest and juice 3 lemons
4 large eggs AND 2 egg yolks
200g cream
40g couscous or polenta (optional)
300g frozen or fresh raspberries


Preparation:
Preheat oven to 160C and butter/oil a shallow baking dish (such as a quiche dish)
Place sugar and lemon zest into TM bowl and mill for 10 seconds on speed 10.
Add eggs and yolks. Beat for 20 seconds on speed 5.
Add cream and couscous or polenta and mix a further 20 seconds on speed 4.
Place raspberries into baking dish and press down slightly with MC to flatten and extract juice.
Pour batter over raspberries and bake for 30-40 minutes until set in centre and golden. Dust with icing sugar before serving warm or cold (optional).

Tips/Hints:
The recipe doesn't include when to add the lemon juice! So I just used the zest and still got enough of a lemon taste throughout.
I used frozen raspberries so didn't flatten them as suggested, and that was no problems to end result.
I used 40g polenta.
I used "whipping cream" which had not been whipped.
Once removed from oven, the dish needs to be left for 10-15 minutes before serving as it needs to set. A little bit like an Impossible Pie.

Very easy and delicious :)

Members' comments
KarenH - The wild blackberries at the back of our place have ripe berries at the moment, so picked some to make this.  I used the rind and the juice of 2 lemons, not 3 as the recipe says, because that was all I had.  The flan is tasty enough, but the lemon flavour kind of overpowered the taste of the blackberries.  It was also a bit sloppy, more like a pudding rather than a flan.  Having said that, it was still very easy and yummy, and I would make it again.

JuliaC83 - Karen - I found when we ate the remainder of the flan the next day, it was perfectly set making it easy to serve Smiley It may be one of those dishes best made the day before. It's somewhat similar to an Impossible Pie in texture. I used just lemon rind with no juice and found that was "lemony" enough for us.

9
Introduce Yourself / Another Perth newbie :)
« on: January 10, 2013, 11:47:19 pm »
Hi all!

I'm Julia, married with two young sons (5 & 3). My eldest son battled cancer as an infant and also has High Functioning Autism and ADHD. Therefore making nutritious meals without all the chemical additives was a big buying point for me with the Thermomix. My Mum has had hers for 3 years and uses it 3-4 times every day, so I knew I would love it too. I'm also a full time student midwife, so saving time and money in the kitchen is very advantageous! I have had it for 2 weeks now and use it every day - have made EDC custard (multiple times with various flavours), Baf's chicken/veg/cheese sauce dish, EDC broccoli salad, EDC brown rice salad, EDC banana choc chip muffins, EDC chocolate cake, EDC lentil hotpot, zucchini slice made into muffins, dark choc and ginger muesli bars ... the list goes on!! Having fun :)

Looking forward to experimenting further!!

Pages: [1]