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Topics - bellesy
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« on: January 23, 2012, 09:05:05 am »
A really simple but tasty recipe, originally from here http://www.thegalleygourmet.net/2011/08/grilled-salmon-with-lime-butter-sauce.htmlFor the salmon:- 4-6 salmon fillets
- Zest from half a lime
- Extra-virgin olive oil (optional)
- Freshly ground black pepper
- Rocket to serve
For the sauce:- 1 large garlic clove
- 1/4 cup freshly squeezed lime juice
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup butter, melted
Method:Brush salmon with oil (optional). Cook salmon in the oven on a tray lined with baking paper for 15 or so minutes at 180 degrees. Or cook on the stove top in a pan if you prefer. Make the sauce: Peel a garlic clove and add to TMX bowl;. Chop for a few seconds on sp 6. Scrape down sides. Add lime juice and pepper and combine well on sp 5 for 10 seconds. Melt the butter (microwave or stovetop) Invert the MC, set the blades spinning on sp 4 and drizzle the melted butter onto the lid. It should take about 30 seconds to incorporate all the butter. Zest the lime. Serve salmon fillets on a bed of rocket, sprinkle on the zest and spoon over the sauce. Any leftover sauce can go into the fridge and just needs warming before serving. Members' commentsObbie - Yum, yum. So easy and fast too. Thanks. sue purrb - I steamed salmon and vegies in the varoma, with potatoes in the basket. The sauce was very quick to make, but I think next time I would sauté the garlic first as I found the raw garlic to be very strong. On the plus side, we should be safe from vampires tonight! ES - I saw that this had been bumped, so I made it tonight as well. I cooked the salmon on the BBQ, and served it with bbq'd mushrooms and salad. The sauce was quite thin and not really popular with my family. I thought it was nice and tangy, but I probably won't make it again. I have half of the sauce left over, so I've frozen it for another day.
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« on: May 08, 2011, 05:54:14 am »
I know I thought I'd never need another kitchen gadget after getting my TMX (and I use mine daily if not multiple times a day and adore it) but I'm a little bit taken with the idea of getting a pressure cooker. Mainly because it's like a slow cooker on warp speed.
I've borrowed a few pressure cooker recipe books and by using both appliances, it should be amazingly fast to get delicious meals on the table. Most stews and soup recipes look like they'd be quick to make if I chop onions/garlic/veges in the TMX, maybe saute in there as well, before adding that to the pressure cooker, and then putting in the meat and other ingredients.
I'm excited about the possibilities! Does anyone else use both appliances together and how do you find it?
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« on: March 22, 2011, 01:30:40 am »
This was my first try at making this and I converted the recipe on the go. It's from the Taste website here: http://www.taste.com.au/recipes/10320/almond+apple+cakeIngredients: • Melted butter, for greasing • 100g unsalted butter, room temp • 110g (1/2 cup) caster sugar • 2 eggs • 50g (1/3 cup) plain flour • 1 tsp ground cinnamon • 1 tsp baking powder • 100g almond meal • 2 Golden Delicious apples Method: 1. Preheat oven to 170°C. Brush a 20cm springform pan with melted butter to grease. Line the base of the pan with non-stick baking paper. 2. Peel, core and thinly slice the apples. 3. Grind the sugar for 10 secs / sp 8 4. Add butter and eggs and mix 20 secs / sp 5 5. Add flour, cinnamon and almond meal. Mix 30 secs / sp 6 6. Add baking powder and mix 5 secs / sp 6 7. Add ¾ of the sliced apple and mix on reverse, speed soft until the apples are coated with the mixture (takes 40 secs – 1 minute). 8. Spoon the mixture into prepared cake pan. Smooth the surface and then arrange the remaining ¼ of the apple slices on top. Bake in preheated oven for 40 minutes or until golden and cooked through when tested with a skewer. Stand in pan for 5 minutes before removing the outside of the pan. Variations: Use a mix of almonds and cashews (or other nuts) if you like. Use red apples if you don’t have green ones. It turned out beautifully: a moist, nutty apple teacake:
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« on: March 20, 2011, 07:07:35 am »
...I'm wishing I had the Indian cookbook as I bet it's in there!
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« on: October 17, 2010, 01:33:24 am »
I would like to try making Essene bread at home by sprouting wheat berries and then using the TMX as a grinder to make the dough. Has anyone done this and what do you recommend? If you have a recipe you know works, I'd love to see it! Thanks in advance 
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« on: October 12, 2010, 11:57:20 am »
Name of Recipe: Quick and delicious pea soup
Number of People:4
Ingredients:
1 large onion, peeled and quartered
2 sticks celery, chopped into big chunks
1 knob butter
Splash of olive oil
Spash of water
2 large potatoes, peeled
1L vegetable or chicken stock
500g frozen peas
100ml double cream
Adapted from a Jamie Oliver recipe (20 min meals)
Preparation:
1. Put the onion and celery in the TMX and chop for 5 seconds, sp 6. Scrape down sides and blitz again if need be.
2. Add a splash of olive oil, a knob of butter, and a splash of water and cook for, 100 degree / 10 mins / sp1.
3. Add the stock and bring to the boil (100 degrees). If you heat your stock in the microwave, or use hot water when you make your own with stock concentrate, this won't take long.
4. While bringing it to the boil, grate the potato with a grater and add it to the stock.
5. Add the frozen peas
6. Mix the cream through on speed 3 for 20-30 seconds or so and cook for 5 mins / 100 degrees / sp 1.
7. Blend on speed 9 for 30 seconds until smooth.
Serve with crusty bread rolls (we love Isi's recipe for these).
Hints/tips: You can add 2 sprigs of mint to the recipe if you like (add along with the grated potato), or use mint peas.
It's tasty, but doesn't have a kick to it, so add some spices if you like.
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« on: August 02, 2010, 11:39:25 pm »
For anyone eliminating sucrose from their diet, you can try this. It's from David Gillespie's Sweet Poison Quit Plan book ( http://sweetpoison.com.au), and it uses dextrose (which is glucose) instead of sugar. Dextrose is available at places like KMart and BigW in the brewing section. It's about the same price as sugar. a. 1 red onion, peeled and quartered b. 1/4 fennel bulb (no more or it's overpowering) c. 1 stick celery, chopped into rough chunks d. Small piece of ginger e. 2 cloves garlic f. 1/2 red chilli g. bunch of basil, leaves picked and stalks retained h. 1 teaspoon whole coriander seeds i. 2 cloves j. olive oil k. salt l. pepper m. 3 x 400g tins chopped tomatoes with no added sugar n. 200 ml red wine vinegar o. 1/4 cup dextrose Put ingredients a) to f) in TMX, plus the stalks of the basil, and chop for a few seconds on sp 7 until it's all fairly finely chopped. Add coriander seeds and cloves. Add a good dash of olive oil and cook at 80 degrees, soft stir, for 15 minutes. Add tomato tins and also one tin of cold water. Bring to the boil to 100 degrees, sp 1 (takes about 8 mins or a bit less). At this point you need to simmer it for up to 2 hours to get it to reduce by half (2 litres down to 1 litre). I tried this in the TMX with the MC off, but after an hour it had hardly reduced at all, so maybe the opening of the lid is not enough surface area for letting the steam out, so I transferred it to an open saucepan, and simmered it there to reduce it. Transfer back to the TMX, add the basil leaves and puree on speed 9 or 10 for 20-40 seconds until it's really smooth. Add red wine vinegar and dextrose and simmer in the TMX (or a saucepan) until it reaches tomato-sauce consistency. Taste and add salt & pepper as required. Pour into sterilised bottles and store in the fridge. It keeps for 6 months.
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« on: March 18, 2010, 11:08:20 am »
Name of Recipe: Sweet Potato Burritos
Number of People: Makes 8 burritos
Source: Adapted from a recipe in a Coles catalogue (warning: not a fully 'from scratch' meal)
Ingredients:
1 onion, peeled and quartered
2 cloves of garlic
1 tbsp rice bran oil (or similar)
450g sweet potatoes, peeled and chopped into small pieces
1 x 400g can of kidney beans, drained
1/2 cup water
A burrito meal kit (containing 8 burritos, mexican spices pack, salsa pack)
125g grated cheese
Preparation:
Preheat the oven to 175 degrees C and line a tray with greaseproof paper.
Peel and chop sweet potato into small chunks. Boil potatoes in water on the stove. While they're cooking:
Place onion and garlic in the TMX bowl and chop on speed 5 or 6 for about 5 seconds
Add oil and saute at 100 deg, speed 1 for about 3.5 minutes
Add drained kidney beans and blitz for 10 seconds on speed 6 or until crushed
Stir seasoning mix into 1/2 cup of water and add that to the bowl. Cook at 100 degrees for 1 minute, speed 3 so it's combined.
When the potatoes are ready:
Add cooked pieces of sweet potato into the bowl and blitz on speed 6 for about 10-20 seconds, until blended and mixed through.
Spread mixture onto burritos. Top with grated cheese, fold up and place on tray (with the folded bits facing down) and cook at 175 degrees for 12 minutes. Serve with salsa from the kit.
Tips/Hints:
Make the mixture as smooth or chunky as you like. Alter the blending times for the beans and the potatoes to suit the texture you prefer. Start conservatively and keep blending until you're happy with it.
I make up enough for one family meal, and if there are leftovers I make them up and freeze them, ready to be thawed and cooked on a 'no cook night'.
I keep a burrito kit and a tin of kidney beans in the pantry, and as we usually have sweet potato on hand too, I can make this whenever we like.
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« on: March 18, 2010, 05:57:23 am »
Name of Recipe: Creamy Quinoa Porridge Number of People: About 4 servings Source: inspired by http://www.passionatehomemaking.com/2009/07/quinoa-creamy-quinoa-porridge-other-recipes.htmlIngredients:1 cup quinoa grains 1 tbsp apple cider vinegar 1 1/3 cup water for cooking 1/2 - 1 apple, peeled and chopped Handful of sultanas Preparation:1. The night before, rinse the quinoa grains for 1 minute in a strainer, then put the strainer in a bowl and cover the grains with water. Add 1 tbs of an acid medium, such as apple cider vinegar and let it soak overnight 2. Rinse the grains again in the morning, drain and add to TMX bowl. 3. Add cooking water and blitz on speed 6 for 30 seconds. This will make the texture of the porridge smoother. 4. Add in sliced apples and sultanas 5. Cook for 14 mins, 100 degrees, speed 1. Tips/Hints:If you like a bit of crunch in the apples, dice them instead of thinly slicing them. Other fruit like blueberries would work well, too. Blending the grains makes it smoother, and more like a traditional porridge. The 'tails' on the grains mean that it doesn't really ever get silky smooth, though! Spoon out the porridge, then wash the TMX bowl via some warm water, dish soap and a few turbos. If you do it soon after serving, it will be easier to clean the bowl.
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« on: March 12, 2010, 04:55:37 am »
Name of Recipe:Chicken curry pasties Number of People: Makes 24 Source:Adapted from a recipe at taste.com.au Ingredients and method:Add to bowl: * 1 onion, quartered * 1 carrot, roughly chopped Chop on sp 5 for 5 - 6 seconds. Add: * 60g butter * 1 tsp curry powder Saute for 3 mins at 100 degrees, speed 1. Scrape down any mixture that hasn't been cooked as much as the rest and give it another 2 mins at 100 degrees, speed 1 Add: * 190g mushrooms, chopped * 1 tbs plain flour * 1 1/2 cups stock * 270g canned corn kernels, drained Cook at 100 degrees, 10 mins  + sp 1 until sauce thickens, MC off. Add: * 2 cups roughly shredded BBQ chicken, about 290g Mix on reverse, speed 2 or 3 until it's mixed through the sauce. Pop the MC on while you do this. Let the sauce mixture cool a bit. Take: * 6 sheets puff pastry * Milk or egg yolk, to brush pastry Cut each pastry sheet into 4 squares. Add about 2 tablespoons of the mixture to the centre of a piece of pastry. Fold over a corner diagonally to enclose the filling and form a triangle. Use a fork to seal the edges, then brush with milk or egg yolk. Repeat with remaining pastry and mixture. Place on a lined baking tray and bake at around 200 degrees for 20-25 minutes or until golden. Makes 24. Tips/Hints:I usually prepare a set of about 6 pasties, pop them in the oven, then prepare the rest. I freeze the remaining uncooked pasties in lots of 6 with greaseproof paper between each one to stop them sticking to each other. Then I just defrost and bake them as I need them. You could also freeze any mixture you didn't need in icecube trays and take out 2 cubes per pastie needed, defrost that, wrap in pastry and bake as required. Or you could just serve this on rice. If you did that, you probably wouldn't need to worry about it thickening quite as much, as it would mean more sauce to soak into the rice. Thanks to everyone for tips on how to convert the recipe.  members' commentsKimberley - These are in the oven cooking at the moment, the mix tastes yummo! I had some left over so used it over some veggies for my tea. It was really nice. I used fresh corn off the cob. I put in an extra spoonful of cornflour to get it thick enough but this could have been because I didn't put enough corn and chicken in - I guessed their amounts. Thanks again, I think these would go down a treat as finger food at a party!
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« on: March 05, 2010, 06:03:07 am »
I'm experimenting with breadmaking and have come across this unique, very simple type of bread. You don't knead it (although I know that's no problem in a TMX). It's wet, sticky dough, and you mix up a big lot of it in 5 minutes, store it in the fridge and then just pull out a chunk of dough, form it without kneading and stick it on a pizza stone and bake it in the oven for your fresh daily bread. You just use ordinary plain flour/all purpose flour, not bakers' flour. When it goes in the oven, you put some water in a broiler tray so it steams up the oven and gives it a crunchy crust. The full instructions and basic recipe is here: http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspxI'm trying it today, and used the TMX to warm the water up to lukewarm, 37 degrees, then added the yeast and salt, and gradually added the flour while mixing on a low speed until combined. Then popped the dough in a bowl for proofing, and stuck it in the fridge. It's baking right now, so I'll report back on how it goes/tastes. The dough is good for about 2 weeks, and is supposed to get better each day. You just cook it as you need it. You can get variations on the basic recipe in the book: http://www.bookdepository.co.uk/book/9780312362911/Artisan-Bread-in-Five-Minutes-a-DayThe recipe is not hugely reliant on having a TMX, but it was handy to warm the water and to save having to do the dough mixing by hand.
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« on: February 25, 2010, 07:30:34 am »
If you are trying to explain a Thermomix to someone, what weblink would you use? For me, my favourite is this one: http://www.ukthermomix.com/value.shtml and also: http://www.ukthermomix.com/features.shtmlIt seems to sum it up really well and the Value page has a pretty good impact! I find it hard sometimes to succinctly explain what it can do in my own words. Whenever I say things like "It steams! It chops! It cooks!..." it sounds like one of those 3am infomercials on TV 
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« on: February 25, 2010, 03:58:24 am »
Hey, I know it's a bit rich to ask for something so AMAZING to be even better, but if they were going to modify the TMX, what extra functionality would you like?
I think it'd be awesome if it could also stir and chill, so I could churn icecream and the like. (But I have to say, I'm more than happy with what the TMX does for us at the moment!)
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