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Topics - LeeJ
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« on: August 15, 2011, 06:51:03 am »
Favorite ideas with Oranges please! We have a few boxes here to use up 
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« on: July 17, 2011, 12:52:54 am »
Chocolate Mousse: Serves 6-8 • 150grams white marshmallows • 50grams butter • 250grams best-quality semisweet chocolate (I use half 70%, half milk) • 60ml hot water from a recently boiled kettle • 250gms thickened cream • 1 teaspoon vanilla extract Whip cream to firm peaks, (butterfly, speed 4, 1 min-1.30mins). Remove into bowl. Add all other ingredients, set 80 degrees, 10 minutes, speed 2. Then give it a quick blend on 4 for 5 seconds. Let mix cool to 37 degrees. Either add mix to cream and fold through by hand, or Add the butterfly back in, pop cream in and whip for a few seconds to combine. Leave to set for several hours for best results. Notes: I don't think the butterfly is quite light enough in folding the mixture, as the 'normal' method would set within half an hour. So if you use the butterfly, make sure to allow extra setting time, it will set, just takes a little longer  The one in the photo is the full thermomix version, so you can see, it still sets great! I found this while pregnant with my first child, and swore to make it my 'usual' recipe, as it is so lovely and smooth. I don't have quite the same presentation as some of you other lovely ladies, so please excuse the photos In all honesty, no one would know it's free of anything, it is delicious and fluffy, and as good as any egg based chocolate mousse I've had. If you do it in small pots, it will set fairly quickly, I left this in the fridge overnight, and it was perfect in the morning, but this was the full lot in one big dish!   Members' commentsSlinks - Thank you for this recipe!! I have only had my tmx for 2 weeks and was disappointed when the first choc mousse I made didn't set. This recipe was perfect.
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« on: July 13, 2011, 09:32:52 am »
So, dh agreed to a thermomix solely on the premise of having mashed spuds, no lumps, his biggest pet peeve (me, I like a nice lump in my mashed potato...). He has been happy enough with the results to date, but I've still been looking for the best way to do them. Then I was reading a thread where Judy was talking about Nico's way, tried it, complete fail. Until I realized I missed 1 vital step... boiled water at the start! I did it with cold... Tonight, did them with boiled water. Well, By far the nicest ones so far, light and fluffy, and not 'gluggy' at all. WHipped for a whole minute on 4, just to make sure there were absolutely no lumps for dh. He is groaning in heaven now, with his smooth, creamy, fluffy mashed potato. The other advantage is, I can pop a small amount in the bowl, and add rice milk and nuttelex, for ds. Then throw in dh's serve in. With the EDC way, I needed to do 2 separate lots, so 40 odd minutes... Thanks for posting about the other way, as that is how I will do it from now on
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« on: June 27, 2011, 07:16:48 am »
Happened to have the TV on and my son pointed out the thermomix was on there! They made a herb butter, and then the kids had to recreate it. All of them with the Thermomix. I had to cringe at the spoons scraping the inside though 
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« on: June 26, 2011, 04:49:27 am »
Name of Recipe:Too Easy Raspberry Cheesecake Number of People:Ingredients:Pack of scotch finger bickies, 125gms butter 2 blocks philly cheese can condensed milk a few squirts of lemon juice Preparation:So, this is one of the easiest cheesecakes about, and it WILL wow! Make Raspberry Coulis (Isi's recipe) 500gms raspberries 150-180gms sugar, good dash lemon juice, cook 10 minutes, varmoma, spoon soft, then strain through sieve into bowl, and set aside. Pop Scotch fingers in  , process for 10 seconds, speed 6. Add butter, reverse, speed 1, temp 80, 1 minute. Empty into cake tin, press down, pop in the fridge. Clean thermomix. Add Cheese, condensed milk and lemon juice, knead for 20 seconds. Blend for a further 15, then add butterfly to whip for around 30 seconds, or until the mixture is smooth. Pour over biscuit base. Dot Raspberry coulis and swirl through cheesecake mix. Cover and refrigerate until set. Can omit coulis for a plain cheesecake also. Photos:Members' commentsJD - I made this one yesterday LeeJ and it still wasn't set this morning. It is probably my fault because I did use low fat Philly cheese and low fat condensed milk. Did you use the full fat versions? I ended up putting it in the freezer to harden and will try and cut pieces from it as needed then leave them sit for 1/2 hour to soften.
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« on: June 25, 2011, 03:56:04 am »
These are very much like Arnott's Choc Ripple biscuits I have only done this recipe with Nuttelex, not butter. Ingredients: 200gms all-purpose flour 50gms unsweetened Dutch process cocoa powder (homebrand safeway/woolworths cocoa) 1 tsp. baking soda ¼ tsp. baking powder ¼ tsp. salt 330gms sugar 150gms unsalted butter/Nuttelex, at room temperature 1 large egg Preheat oven to 180 degrees. Put sugar in bowl, blitz to caster 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, knead for approx 30 seconds. Roll teaspoon sized balls, and squash down in your hands (this is a very easy dough to work with, not sticky). Space well on baking trays, they will get to 2, 2 and a half times their original size. Bake 9-11 minutes. Keep an eye on them, as it is hard to tell when they are burning  Makes around 35 biscuits.   Recipe from http://annies-eats.net/2011/06/20/diy-oreos-and-a-giveaway/
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« on: June 20, 2011, 07:46:15 am »
I know it's somewhere safe  But I need the recipe shortly, as it's dinner Anyone out there that can help me out?
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« on: June 16, 2011, 11:36:20 am »
So it looks like gestational diabetes is a reality for me  So, looking for low gi bread recipes. A white to keep the boys happy, and a grainy one to sneak in lol. Any advice appreciated!
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« on: June 10, 2011, 10:28:27 am »
So easy, and such a lovely different dessert.
1 tray ice cubes
1 tablespoon citric acid
1 tablespoon icing sugar
Blend to snow and serve!
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« on: June 08, 2011, 12:48:14 pm »
Name of Recipe: citrus snow
Number of People:
Ingredients:
Tray of ice
1 Lemon
1 lime
2 tablespoons icing sugar
Few mint leaves
Optional, vanilla extract
Serve with raspberries on top
Preparation:
blend ice to snow, grate lemon and lime rind in, squeeze in juice also. Add all other ingredients except raspberries. Blend untill well combined.
Place on platter, in freezer for half an hour before serving to help it stay friend at the table.
Serve with fresh raspberries.
Recipe by Jamie Oliver, 30 minute meals.
Photos:
Tips/Hints:
Very quick, very fresh, and oh so nice on the waist line!
Members' comments
ElleG - DH made this for dessert tonight. I loved it! It is the right time of the year to have icy desserts. I did cut back the sugar to one dessert spoon. Thanks Lee, it gets 5/5 from us.
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« on: May 27, 2011, 04:11:20 am »
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« on: May 27, 2011, 12:14:54 am »
Something I can never get right, Hedgehog slice. I am desperately craving it with this pregnancy  Happy if it's non thermomix too
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« on: May 18, 2011, 11:19:35 am »
http://www.woogsworld.com/2011/05/sounds-hideous-i-will-see-you-there-x.htmlThe forum even got a mention  I am defiantly the wife, who thinks whole foods are a definite for her kids. Where preservatives and additives are banned (when you follow something as out there as 'Failsafe', there isn't much choice); while I am still gaining the full potential from my machine, it is an investment I'm glad I made
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« on: May 11, 2011, 08:46:48 am »
Are they much of a muchness??  I'm making some dim sims, have both here, but an a bit stumped if there is a difference?
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« on: April 03, 2011, 04:35:58 am »
Chocolate Cake -Vegan (egg, dairy, soy free, and failsafe-if you can tolerate a few amines with the cocoa) Serves 20, very large cake. Or 24 cupcakes 650gms all purpose flour (or 3 cups) 70 gms cocoa powder (or a decent half a cup) 2tsp baking soda 1tsp salt 250gms sugar 220gms brown sugar 500mls water 250mls canola oil 1Tbs vanilla extract Preheat oven to 180 Pop water, canola oil, vanilla, salt, sugar, brown sugar and baking soda into , mix on 4 for 20 seconds. Sift in Flour and Cocoa, (I haven't attempted this without sifting), mix for 30 odd seconds until combined. Bake 25-30 minutes, until toothpick inserted comes out clean. Remove from oven and let cool for 10 minutes. Transfer cupcakes to a wire rack to cool completely before frosting with Chocolate Vegan Buttercream. To make a cake: divided the batter between 2 9-inch round cake pans that have been sprayed with non stick spray. sprinkle each layer with half the Chocolate chips (opt). Bake at 180C for 40 minutes. Let cake cool for 10 minutes, then invert onto a wire rack to cool completely. Chocolate Vegan Buttercream (makes perfect amount for 24 cupcakes or the cake option) * 3C icing sugar * 1/2C cocoa powder * 1/2C marg * 3 1/2 -4 tbls water * 1 1/2tsp vanilla extract Sift together icing sugar and cocoa powder into a bowl. Add margarine, water and vanilla and beat well with an electric mixer until frosting is smooth. I don't bother making this with thermie, as it only takes a minute to whip up with a hand held blender, and easier to clean up with a blender and bowl! I have made this as birthday cakes for my little guy, and also for parties without allergies, non know the difference, it's just a lovely chocolate cake! Recipe from the book 'The Vegan Lunchbox' 
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