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Topics - LeeJ
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« on: March 04, 2013, 01:17:16 am »
Can someone please explain them to me?  They aren't regular microwave ovens, right?
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« on: November 26, 2012, 10:20:16 pm »
I'm so happy with this recipe, I've blogged it here: http://crunchworthy.blogspot.com.au/But thought the lovely Forum could do with the addition too  Gluten Free PlayDoh: 500grams Bicarb Soda 200grams Cornflour 380grams Water 30grams Oil 1 tsp Cream of Tarter Coloring of choice Scent of choice Add all ingredients, except cream of tarter. Set 8 minutes, speed 3, 80 degrees. Once it's stirring, add in the Tarter. Let it do it's thing. When it's finished, check consistency, add more oil or cornflour, remembering it will dry out as it cools. Knead for 3 minutes. Tip out, let cool, and get crafting!
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« on: November 17, 2012, 04:52:43 am »
http://crunchworthy.blogspot.com/2012/11/that-cheese-sauce-vegan-wheat-egg-soy.htmlI've popped Aileen's 'Golden Sauce' up on my blog, with her permission. This has been a wonderful sauce, that has opened up many options in our restricted diet. Think, nice alfredo sauce Ingredients: 400grams White Potato - peeled 80grams Carrot (Moderate Salicylates) 1 Bunch of Spring Onions - white parts 100grams Raw Cashews 500grams Water 20grams of 'Lemon Juice' - http://failsafefoodie.blogspot.com.au/2012/08/substitute.html 60grams Celery 2-3 teaspoons of Salt (this gives it the real cheesy kick, adjust to desired amount) Place all ingredients in to Thermomix. Cook for 20 minutes, 100 degrees, on speed 2, reverse. Pulverise on speed 9 for 60 seconds. Adjust consistency to taste by adding more water or salt if necessary. Use as a pasta sauce, dip, to make nachos, to make cheesy/chicken pies, on pizza. It tastes great on everything!
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« on: November 17, 2012, 02:08:59 am »
I'm taking out all our appliances and starting again! New oven, cooktop, fridge and range hood. Thinking a freestanding 900ml oven. Please give me any advice or recommendations on any if the above
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« on: June 15, 2012, 04:05:24 am »
Failsafe, GlutenF, DairyF, SyF, WheatF biscuits - my favorite to date 120gms Nuttelex 200gms brown sugar (I have used rapadura in these, which is very similar to brown sugar, but with sals) 2 eggs Vanilla if permitted Beat together nuttelex and sugar for 30 seconds, speed 3; continue mixing, adding 1 egg at a time until mixed thoroughly. Add 240gms Chickpea Flour ('Magic bean' flour from bio med store) 1/2 ts salt 1/2 ts bi carb 1/2 ts baking powder (I added 1/2 ts xanthum, so they would hold together better, but will try without next time, see if I get a flatter bickie) Beat on speed 3 until smooth (around a minute) place tablespoons on baking paper for 10-15 minutes until browned on top. I also added some cocoa to a little of the mix for choc bickies, they turned out like little fudge cakes! Were absolutely beautiful, and could be served to everyone. The regular biscuits are my favorite GF one to date. They don't taste of chickpeas at all, just a plain 'ol normal bickie! 
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« on: March 12, 2012, 09:41:32 am »
Ingredients: 200gms plain flour 40gms unsweetened Dutch process cocoa powder (homebrand safeway/woolworths cocoa) 1 tsp. baking soda ¼ tsp. baking powder ¼ tsp. salt 250 gms sugar 150gms unsalted butter/Nuttelex, at room temperature 1 serve of Egg replacer (no egg) or an egg if no allergies Preheat oven to 180 degrees. Put sugar in bowl, blitz to icing sugar. Add Flour, Baking soda, Baking powder, salt, and Cocoa. Mix, 10 seconds, speed 6, MC in! Add 150gms butter (cubed), turbo 5-6 times to combine. Add Egg Equiv, knead for approx 30 seconds, or until it forms a dough. Put dough on baking paper, top with another sheet, and roll out to 1-2 cm's thick. Cut out using 5cm rounds (they spread!) Bake 9-11 minutes. Keep an eye on them, as it is hard to tell when they are burning, you want them out as they look slightly underdone. Wait to transfer from tray. Whoopie pie type option: Top an upside down biscuit with a pascal marshmallow, pop back in oven for 1-2 minutes to melt it slightly, quickly work to press another biscuit on top, squish it down! Roll in Dollar sprinkles (if you can handle sal's). *Cocoa contains Amines *Sprinkles contain Salicylates Adapted from this previous recipe: http://www.forumthermomix.com/index.php?topic=6556.0
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« on: February 29, 2012, 10:50:38 am »
I saw this on a tv show, the doctors. I have put the full recipe in the desserts section, but thought I'd pop it here.
Guar gum, or xantham gum, just 1/2 a teaspoon. It creates a beautiful, creamy consistency (without any eggwhite).
You can also add 1 tbls milk powder to make it more of an icecream.
I am absolutely loving it!
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« on: February 29, 2012, 02:17:41 am »
Name of Recipe:Instant Raspberry Soft Serve (dairy free option also)
Number of People: 4
Ingredients:
250gms frozen raspberries (fruit of choice can be sub'd)
2 teaspoons Stevia (6 packets)
1 tbls water
1.5 tabls lemon juice
2 tbls agave nectar (can sub some regular sugar)
1/2 teaspoon xantham gum or guar gum
Preparation:
Put everything bar the fruit into the thermomix, 10 seconds, speed 3 (to start the gum thickeneing)
Add fruit. Speed 5, 10 seconds, scrap down sides. Speed 7, 10 seconds.
It is ready to serve straight away.
You can add 1 tbls milk powder to make it more of an icecream.
Photos:
Tips/Hints:
This produces what I consider a 'real' kind of sorbet, the gum makes it thicker.
Recipe adapted from Rocco Disprito, as shown on 'The doctors' series.
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« on: February 07, 2012, 10:28:10 am »
Nice simple recipe, easy to follow, simple ingredients. It is very very sweet, even for me, who has a pretty solid sweet tooth. It has a slight grainy (?) texture, I could see it in the photo in the book as well, so it has turned out just right, just not exactly how I like my fudge  I do love that it doesn't use glucose syrup, we don't get along well. I added some macadamias to a small portion of it, I would prefer it with a lot more nut's, to even out the sweetness. 
10
« on: January 24, 2012, 11:08:29 am »
Name of Recipe: Macaroni Cheese Number of People: 4/5 main 6/8 as a side Ingredients:600gms milk 100gms butter 1 egg 1 teaspoon mustard 1 tablespoon onion powder 1 teaspoon garlic powder Salt and Pepper Sprinkle of oregano 20 gms cornflour 40-50gms Romano (Paremsan fine) 80gms Mozzarella 90gms Tasty 500gm dried pasta shells 6 rashers bacon + oil Preparation:Start pasta cooking per packet instructions, just undercook pasta. Grate each of the cheese separately, putting them aside. Cut bacon into strips, pop in fry pan and gently cook. Add all other ingredients (not cheeses) to themomix bowl, set 8mins, 80 degrees, speed 3. With 1.30 minutes remaining and Parmesan, and half the mozzarella and half the tasty through the hole. Tip pasta into dish, making sure to have a ladle full or 2 of pot water to loosen the sauce. Tip cheese sauce over the top, stir through, add other cheeses and bacon, stir through. (the mix should look quite watery, it will absorb and evaporate during baking). Cook until browned, 200 degrees, approx 30 minutes. Photos: Tips/Hints:This is adapted from the Pioneers Womens Recipe http://thepioneerwoman.com/cooking/2009/12/fancy-macaroni/In a time long ago, when I had time to cook, this was the ultimate in comfort food. While the adapted recipe isn't nearly as wonderful, it is much quicker, and for the next few years, this will all that will be served up, with a young family in tow  Please make sure to add the pasta water, it is essential to keep the moisture in the dish while it cooks. members' commentsKerrynN - My DH made this for our dinner following the recipe above, leaving out only the onion powder as we didn't have any and adding in peas and a few reheated sausages. We didn't worry about baking it. He just added all the cheese in at the same time and then put peas and sausage in, 5 mins, reverse, speed 1, 90 degrees. Very much enjoyed by everyone and even enough left to put into a casserole to bake for another dinner during mid week madness. Bubbles - Added cauliflower and creamed corn at the beginning for a bit more nutrition and the kids loved it. A quick, easy weekday meal for the family.
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« on: January 23, 2012, 03:32:23 am »
Name of Recipe:Raspberry, Passionfruit and Lemon Gelato Number of People: 8- 12 Ingredients:600gms sugar 500gms raspberries 10 passionfruits 2 lemons/limes or cirtic acid Preparation:800gm water 600gm sugar 90, speed 3, 9 mins Add 500gm raspberries, Speed 8, 15 seconds Add Passionfruit, and citrus of choice (tablespoon citric acid, or juice and rind of 2 lemons or limes), Speed 4, 10 seconds Add 400gms water, 10 seconds, speed 3, Sieve into container and refrigerate until chilled, use half in ice cream machine, put other half in freezer, and reblend in the morning. (as there is a HUGE amount here) Photos:Tips/Hints:This is a huge recipe, feel free to halve it
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« on: September 05, 2011, 09:56:48 pm »
For those who were following along in the other thread,  we had a baby girl, leah kate yesterday morning, little sister to 2 and a half year old joshua Both of us are doing well, and I'm enjoying our newborn snuggles
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« on: August 30, 2011, 10:34:03 am »
Doing enough chicken stock to keep up with our use is just insane, I'm wondering if anyone uses the chicken stock concentrate to make the broth to cook 'Chicken Noodles'? We cook them till they are 'dry', so I'm just wondering if there is any chunky bits that might be a turn off in a plain noodle dish?
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« on: August 29, 2011, 12:33:53 pm »
Anyone have a recipe floating about?
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