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Topics - auds
16
« on: December 20, 2011, 06:50:20 am »
I have searched about 10 of these to see if anybody has cooked any of them yet and could only find a review for the moroccan lamb. Has anybody cooked any others they really liked? Wanting something for tonight - was thinking athe crispy chicken croquettes but cant find any reviews? cheers all Auds, I have moved the list I made of reviews & URL's to the Recipe Review Section - Judy
17
« on: December 19, 2011, 12:37:04 pm »
Are all jugs the same from country to country - I have the option to buy one from Portugal but not sure it will fit
18
« on: December 19, 2011, 04:35:32 am »
I just made some brownies - I used speed 8 for about 2 minutes to mix the batter. It mixed it fine but I could kind of hear the machine revving up and down a bit.
I dont want to burn it out or anything - how do you know if its working too hard?
cheers
19
« on: December 18, 2011, 04:59:42 am »
Has anybody tried any recipes from this site?
Looks pretty good - there are about 77 recipes for TM
20
« on: December 18, 2011, 04:26:28 am »
Name of Recipe:Dukkah
Number of People:lots
Ingredients:1/4 cup sesame seeds
2 teaspoons fennel seeds
1 teaspoon black peppercorns
2 teaspoons whole coriander seeds
1 teaspoon cumin seeds (whole)
1 teaspoon dried red chilli flakes
1/2 cup almonds
1/2 cup shelled pistachios
2 level teaspoons sea salt
Put all ingredients except sea salt in TM
dry roast with MC off for 10 mins , temp 100, spoon speed
allow to cool
add sea salt and pulse on turbo until correct consistency is achieved - do not over process.
Serve with turkish bread, good quality olive oil and balsamic vinegar
Preparation:
Photos:
Tips/Hints:after pulsing once or twice I stirred the mix before pulsing again to ensure a more even mix
21
« on: December 16, 2011, 12:41:00 am »
Every time I cook something like chicken or beef big clumps of it get stuck under the blades. I mean really stuck!
Anything I can do to avoid this? Cheers all
22
« on: December 09, 2011, 05:34:24 am »
having a crack at butter now - I have the basic recipe but shouldnt I add salt and maybe some oil to help easy spreading?
what type of oil should I use and quantities of salt and oil?
thanks guys x
23
« on: December 08, 2011, 01:00:33 pm »
I bought one of these today and lost the instructions. Long story. I know the butter goes in the dish upside down and sits in water. Does anyone have the proper instructions. Thanks
24
« on: December 08, 2011, 07:50:31 am »
Just got this book today at the class I went to - great class BTW.
Anyway this soup is really delicious although very rich. It comes out quite thick so may thin it out with some milk later on - if theres any left - I cant stop sticking my spoon in it.
I did it to the recipe exactly although I seem to have a problem following recipes LOL (even when I havent been drinking!) I was supposed to saute the bacon and take it out - Puree the potato part then put the bacon back in and stir for a few seconds. I left the bacon in but it didnt seem to make any difference to the taste.
Will definately make again.
25
« on: December 06, 2011, 12:20:43 am »
Is there a rule of thumb as to how long all this stuff will last in the fridge? I am finding heaps of recipes - for example a bbq sauce recipe that looks good
Obviously we wont eat it all at once so how economic are these things if you have to throw them away?
Cheers
26
« on: December 05, 2011, 07:17:04 am »
I made quite a few changes in this.
I did away with the whole fresh coconut thing and used a 245ml tin of coconut milk
I put the ginger, tomatoes, mustard, and I didnt have tamarind paste so I used lemon juice.
i took this out of the tm
Then I did step 4 and at this point I added a teaspoon of fennel seeds and 3 cardamom pods.
Then I did step 5 where I also added half a cinnamon stick and half a teaspoon of sugar.
Then I stuck everything in the tm and cooked MC off for about half an hour reverse temp 100 speed spoon. Then cooked for another hour with MC on speed spoon temp 100.
It is tasting pretty good and its still cooking. It makes quite a bit of sauce so you can leave the mc off for a while if you want less sauce
Edited to add the pic which isnt very mastercheffy as I just splooshed it in there LOL
27
« on: December 04, 2011, 09:05:01 am »
I see the Beef madras in the Indian cookbook uses a whole coconut. I couldnt be bothered with all that not to mention I wouldnt be able to get a fresh coconut here I dont think. What could I use instead? Any suggestions would be appreciated 
28
« on: December 03, 2011, 04:57:02 am »
1 garlic clove chopped finely
3 tblsp fresh lime juice
1 tsp finely grated lime zest
190 g egg mayonnaise
Combine and leave in fridge for a few hours to develop flavours
Tried to do this in TM but can't get lime zest fine enough
29
« on: December 03, 2011, 04:12:36 am »
Name of Recipe:Roasted Garlic dip
Number of People: finger food
Ingredients:
3 large heads of garlic - skins left on
olive oil
1/2 cup sour cream
1/4 cup mayo
1 tblsp red wine vinegar
1/2 tsp salt
1 spring onion
3/4 tblsp cracked black pepper (or to taste)
preheat oven to 150 - chop tops off head of garlic so that the garlic cloves are exposed at the top. drizzle with a little olive oil and loosely cover in foil - place in oven for 1 hour until garlic is soft to touch and a golden brown colour.
When garlic is cool enough to touch use fingers to sqeeze flesh out place in TM. Add all other ingredients and blitz for 4 secs speed 9. serve with crackers or chopped carrot/celery. Also lovely on baked spuds
Preparation:
Photos:
Tips/Hints:this is a bit fiddly but worth it IMHO
30
« on: December 03, 2011, 04:06:37 am »
Name of Recipe:Tandoori chicken
Number of People:4-6
Ingredients:
1kg chicken breast or thighs (thighs are better)
1tsp salt
1 lemon - juiced
360gms natural yoghurt
1/2 onion
1 clove garlic
1 coin fresh ginger root (about 1 tsp)
2 tsp garam masala
1 tsp cayenne pepper
1 tsp each red and yellow food coloring (optional)
2 tsp finely chopped coriander
1 lemon cut into wedge
Preparation:remove skin from chicken and cut chicken into large chunks - cut slits into chicken lengthways. Place in a shallow dish sprinkle with salt and the squeezed lemon juice. Set aside
In the tm place the half onion (cut in half) the garlic and the ginger
Blitz for 4 secs sp 5 - scrape down edges
Blitz for 2 secs sp 5
Add yoghurt and all other spices including food coloring - mix for 7 seconds sp 5.
spread mixture over chicken and refridgerate covered for at least 6 hours (overnight is better)
cook chicken on bbq until done. sprinkle with chopped coriander and serve with lemon wedges
Photos:
Tips/Hints:Food coloring is not necessary flavourwise but give the authentic coloring of the tandoori chicken
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