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Topics - Amy :-)
106
« on: May 12, 2012, 11:40:55 am »
Hi everyone,
Just wondering if anyone else has had this happen to their spatula? Or am I just too rough scraping around the blades? We have had TM for quite a while now so maybe it is just wearing out?
107
« on: May 11, 2012, 01:14:43 am »
Hi everyone, I got the basic idea for this porridge from the Chinese-Style Porridge recipe in EDC, so I have called it Amy-Style Porridge  I have also made variations on my variation, so I have listed my favourite variation in the recipe, and the others are below under variations. Amy-Style PorridgeServes 2-3Ingredients:20g raw buckwheat 20g red quinoa 10g slivered almonds 10g chia seeds 35g wholegrain rolled oats 200ml milk 300ml water 1 banana Small splash milk, etra Desired toppings, such as yoghurt Method:1. Add buckwheat, quinoa, almonds and chia seeds to TM bowl. Grind for 30 seconds/speed 9. (I hold a tea-towel over the lid to stop little bits flicking out everywhere.) 2. Add oats, milk and water. Cook for 10 minutes/90 degrees/reverse + speed 2-3. 3. Add banana and the extra splash of milk. Mix for 20 seconds/speed 2-3. 4. Pour into serving bowls and add desired toppings. (I like plain vanilla yoghurt.) Variations:1. Use whole millet instead of red quinoa, raw cashews instead of almonds, and pumpkin seeds instead of chia. 2. Grind oats with first four ingredients to give a smoother consistency. I kept the oats whole to add a bit of texture. 3. Use whole millet instead of buckwheat, walnuts instead of almonds, and sunflower seeds instead of chia. These are just the variations I have tried and liked. You can substitute any grains or nuts you like and just use the cooking time as a guide. I will note that I did try using pistachios and they weren't very nice.
108
« on: May 09, 2012, 01:22:21 pm »
A little fruit and vegie shop in my area sells frozen bananas for $2.00 per kilo, so I figured this would be a good way to buy bananas for baking. I was just wondering how best to defrost them? Should I just leave them in the fridge overnight? Any advice or suggestions would be greatly appreciated Thanks!
109
« on: May 09, 2012, 01:16:54 am »
I went into my local bookshop the other day, and while browsing the cookbook section (which I love doing but know I shouldn't...  ) I was surprised to see In The Mix and... another TM cookbook (can't remember which one) on the shelf. I picked them up and had a flick through, mainly looking at all the yummy pictures ( ) and decided I would buy one. Then I looked at the price on the back of the book. $50! Blimey teddy, I wasn't expecting that. Now, was that just me being naive? Is that how much the books cost everywhere else?
110
« on: May 07, 2012, 07:19:29 am »
Do you have a menu planned for a Mother's Day meal? If so, do you also have a plan for how you are going to prepare and cook everything so that the meal runs smoothly?
111
« on: May 06, 2012, 12:17:29 pm »
There is a bag of green lentils sitting in my pantry...  I don't know what to do with them. I have never cooked with them before. I have read that you are supposed to soak them, but then not sure what you do after that. I know that there are different colours, but I'm not sure what the differences are, apart from the obvious. I'm not sure what flavours go well with them. I don't even know if I LIKE them. So, the million dollar question is: what on Earth should I do with this bag of green lentils?
112
« on: May 04, 2012, 03:18:32 am »
I have seen lots of recipes for chicken "rolls" - the ones where you flatten out your piece of chicken and wrap fillings up in it to make a roll. I think the recipes usually use chicken thighs, and sometimes the chicken rolls are wrapped in ham/bacon/proscuitto.
Has anyone tried steaming something like this in the Varoma?
113
« on: May 01, 2012, 07:47:20 am »
That subject line sounds a bit weird, but hopefully my example below will make it clearer.
I am interested to know how creative and economical people can be with leftovers. I would love to know some more tips and tricks to stretch food as far as it will go, as I am on a tight budget at the moment.
My best food-stretch has been with rice. I cooked 300g in TM, some of which accompanied a curry. There was leftover curry and rice for the next night, and still leftover rice to make fried rice the night after, which was still good the next day for lunch. So that's a four day, four meal stretch, which I am pretty happy with.
What have other people managed to do?
114
« on: April 29, 2012, 11:26:33 am »
We bought ours ages ago, but I have only just started experimenting with it. I have been trying to do my baking in it because that is one thing DTMX can't do (*sigh*), and the Easycook is supposedly more economical than a regular oven. I use a ring tin as recommended, but my cakes are always doughy in the middle or around the bottom. I am often dismayed to find myself throwing entire cakes in the rubbish bin because they are completely inedible and beyond rescuing  If anybody else has an Easycook, could they please give me some advice? I would really appreciate it 
115
« on: April 24, 2012, 12:42:06 pm »
Winter Banana SmoothieServes oneIngredients:20-30g oats 1 large banana, roughly chopped or broken 100g low-fat vanilla yoghurt 250ml skim milk Extra flavourings as desired: vanilla essence, nutmeg, cinnamon, LSA... you could even try some cocoa powder to make it chocolatey...  Method:1. Grind oats for 6 seconds/speed 8, or until desired consistency is achieved. 2. Add banana and yoghurt. Blend for 10 seconds/speed 4. 3. Add milk and cook for 7 minutes/70 degrees/speed 4. Notes:I love this "smoothie" on cold days. I never make it exactly the same but this is basically what I do. Sometimes I add more oats, cook it for longer, grind the oats more finely, or add more milk. Depends how I feel on the day Below is a photo of one I made tonight. I put a small handful of blueberries in the bottom of my glass, and then poured the smoothie on top. Yum!
116
« on: April 24, 2012, 08:37:46 am »
...what would it be? I have often wondered what I would do without my thermomix. And I don't know why, but that led me to wonder how on earth I would decide what to cook if I were only able to cook one more meal. I think I would go for good ol' porridge. I love the stuff, and it brings back many happy childhood memories. But then again... I do love chicken curry. And my salmon and spinach pasta. And mushroom risotto. And custard. And chicken and vegie soup. And smoothies. And... Anyway. The point of this thread: what would you cook, and why?
117
« on: March 03, 2012, 07:35:00 am »
Rocky Road Brownies
Brownie Ingredients:
200g butter
50g cocoa
250-350g brown sugar, depending on taste
170g plain flour
2 eggs
50g red glace cherries, halved
50g slivered almonds
1 Fry's Turkish Delight chocolate bar, chopped into small chunks
100g marshmallows, chopped
Icing Ingredients:
200g icing sugar
2 tbsp cocoa
3 tbsp evaporated milk
Method:
1. Preheat oven to 180 degrees Celcius. Grease and line a 28cm x 18cm slice pan or similar.
2. Melt butter in TM for 3 minutes/60 degrees/speed 1. Add cocoa and mix for 10 seconds/speed 3. Scrape down bowl with spatula and mix for another 10 seconds/speed 3.
3. Add brown sugar and mix for 20 seconds/speed 4.
4. Add flour and mix for 30 seconds/speed 3. Scrape down bowl with spatula.
5. Add eggs and mix for 30 seconds/speed 4.
6. Add cherries, almonds and Turkish delight. Mix for 1 minute/reverse + speed 2.
7. Spread mixture into prepared pan. When you have scraped out as much as you can, put lid on TM and hold turbo button for 10 seconds. This will fling mixture from around the blades to the inside of the bowl. (You may be surprised how much gets stuck there.)
8. Bake brownies for 25-30 minutes. Wash TM.
9. When brownies are completely cold, combine icing ingredients in TM on speed 3 until smooth. Spread icing over brownies and sprinkle with chopped marshmallows. Cut into squares and serve.
Notes
The brownie mixture is quite thick, so you may need to use the spatula to incorporate the cherries, almonds and Turkish delight.
I use almonds because I have a friend who can't eat any other type of nut. You could use peanuts or macadamias if you want to.
This brownie is quite sweet and rich; best eaten in small quantities!
Photo 1: Rocky Road Brownies
Photo 2: Fudgy Walnut Brownies (simply omit choc chips from Basic Choc Nut Brownies and add more walnuts).
Photo 3: Triple Choc Fudge Brownies (use milk, dark and white choc chips and omit walnuts from Basic Choc Nut Brownies).
Variations
The first five ingredients of this recipe are my base for almost all brownies I make. Using these, and basically the same method, here are some of my other favourite flavours (omit cherries, almonds and Turkish delight for all these variations):
Basic Choc Nut
Add 1 tsp vanilla extract with eggs. Add 1/2 cup mixed choc chips and 1/2 cup chopped walnuts. When cold, dust with icing sugar or spread with icing.
Peppermint 1
Add 1/2 tsp peppermint essence with eggs. Add one (or two!) crushed peppermint chocolate bars (such as Peppermint Crisp or Aero). Add 1/4 tsp peppermint essence to icing and spread over brownies when cold. Decorate with another crushed peppermint chocolate bar.
Peppermint 2
Add 1/2 tsp peppermint essence with eggs. Take a 250g block of Cadbury's peppermint filled chocolate and break into individual squares. When you have the brownie mixture spread in pan, press two thirds of the squares of peppermint filled chocolate into the brownie mixture. Make sure the mixture covers the squares of chocolate, or the filling will burst out and burn!!! Add 1/4 tsp peppermint essence to icing and spread over brownies when cold. Crush the remaining squares of chocolate and spread them across the brownie (this can be a bit messy).
Choc Honeycomb
Add two crushed chocolate honeycomb bars (such as Violet Crumble or Crunchie). When cold, spread with icing and another crushed chocolate honeycomb bar.
Caramel
Break a 250g block of Cadbury's caramel filled chocolate into individual sqaures. When you have the brownie mixture spread in pan, press two thirds of the squares of caramel filled chocolate into the brownie mixture. Make sure the mixture covers the squares of chocolate, or the filling will burst out and burn!!! When brownies are cold, spread with icing. Crush the remaining squares of chocolate and spread them across the brownie (this can be a bit messy).
Turkish Delight
Same as for Caramel, but use a block of Turkish Delight chocolate.
members' comments
dede - My DD made these and they smelt really good when they come out of the oven. Yum yum they are delicious, although next time I would cut down the brown sugar a little as they are really sweet but a great recipe thanks Amy.
Just made another batch of these brownies but with violet crumble bars instead and I have cut down the brown sugar by half.
deedub - I made the triple choc version of these for father's day - triple yum! I can see I will have to try the other variations now, great recipe Amy!
VieveMS - I did a choc chip variation (using only dark and milk choc chips cause that is all I had). Unfortunately I think I may have overcooked them as I got distracted when they were in the oven. I have had one (OK, two) straight out of the oven and they are delicious but more of a cake consistency and not very fudgy. Regardless, they will be eaten and are much better than my last lot of brownies which were completely undercooked. Occasionally I get it right. Thanks for the recipe Amy.
118
« on: March 01, 2012, 12:19:17 pm »
Nutty Orange Slice
Slice Ingredients:
150g Nuttelex
3 tbsp orange juice
3 tsp orange rind
6 Weetbix
1 1/2 cups plain flour
1/2 cup brown sugar
1/2 cup LSA
1/2 cup slivered almonds
Method:
1. Preheat oven to 180 degrees Celcius. Line a lightly greased, shallow 18cm x 28cm tin with baking paper, making sure the paper comes above each side. This will allow you to remove the slice from the pan more easily.
2. Break the Weetbix in half and put in TM. Crumble the Weetbix for 5 seconds on speed 4, or until desired consistency.
3. Add orange rind, flour, sugar, LSA and almonds. Mix for 15 seconds on speed 4. Remove from TM and set aside.
4. Add Nuttelex and orange juice to TM and mix for 2-3 minutes at 60 degrees on speed 1, or until Nuttelex has melted. Add Weetbix mixture back to TM and use spatula to roughly incorporate wet and dry mixtures, before replacing TM lid and mixing on speed 3 for 1 minute or until well combined.
5. Press mixture firmly and evenly into prepared tin, and then use a fork to roughen the surface. Put slice aside and wash TM.
Glaze Ingredients:
1 egg white
2 tsp grated orange rind
1 cup icing sugar
Method:
1. Put all ingredients in TM and mix for 20 seconds on speed 4 or until smooth.
2. Pour glaze evenly over slice and then bake for 30 minutes or until golden.
3. Allow slice to cool completely before cutting, otherwise the glaze will crack and break.
Notes
The slice will keep for about one week in an airtight container.
I use Nuttelex because it is healthier and adds a little more nutty flavour. You can replace it with butter if you want to.
Variations
You can replace the plain Weetbix with Multigrain Weetbix or Oatbrits for something a little different. My mum likes me to make this with Oatbrits because the flavour of oats goes nicely with the nuts.
You could use desiccated coconut instead of LSA.
You could replace the almonds with macadamias, or any other nut you think would go nicely with orange.
119
« on: February 29, 2012, 01:29:36 pm »
Amy's Super Yummy Berry Smoothie
Ingredients:
30g oats
1 tbsp LSA
1 tsp cinnamon
120g mix of strawberries and blueberries
150g strawberry, blueberry, mixed berry, or vanilla yoghurt
250g skim milk
Method:
1. Put oats, LSA and cinnamon in TM bowl. Grind for 10 seconds on speed 8, or until desired consistency.
2. Add berries and blend for 20 seconds on speed 6.
3. Add yoghurt and milk and blend for 30 seconds on speed 8.
4. Serve.
Notes
I like to leave my oats a bit chunky, because the milk will soak into them after a couple of minutes.
I always use low fat/skim products because they froth more, and I love a frothy smoothie :-)
If you use frozen berries, make sure there aren't too many icy bits stuck to them. They may make the smoothie taste watery.
I never add sugar to my drinks, so, to me, this smoothie is sweet enough. However, some people who are used to more sweetness may like to add a dash of agave nectar or honey.
Variations
Replace the berries with a large ripe banana, and the berry yoghurt for banana or honey yoghurt. Honey is a good addition to this, if you like the extra sweetness.
120
« on: February 29, 2012, 01:07:38 pm »
Salmon and Spinach Pasta
Serves 4
Ingredients:
2-3 large fresh tomatoes, halved
2 garlic cloves
1 onion, halved
2 tbsp olive oil
1 salt-reduced stock cube (chicken or vegetable)
550g water
Pepper, to taste
250g large pasta
210g tin pink salmon, drained and roughly flaked
Generous handful (or 2) chopped spinach or baby spinach leaves, fresh or defrosted
Grated parmesan cheese, to serve, if desired
Method:
1. Process tomatoes, garlic and onion for 3-5 seconds/speed 7, depending how chunky you would like it.
2. Add oil and cook for 2 minutes/100°C/speed 1.
3. Add stock cube, water and pepper. Cook for 10 minutes/100°C/speed 1.
4. Add pasta. Cook for length of cooking time required for pasta + 1 minute/100°C/reverse + speed soft. Add salmon in the last 1-2 minutes of cooking time, stirring through gently with spatula.
5. Pour into thermoserver, add spinach and stir through. Allow to stand for 5 minutes to thicken up.
6. Serve with steamed vegetables.
Notes:
I had cold for lunch the next day, and it was REALLY yummy like that too :-)
I would have added fresh button mushrooms with the spinchach in the last few minutes of cooking, but unfortunately I didn't have any. Perhaps someone could try this and let me know how it goes? Mushrooms have a high water content, so it might make the dish more saucy (which isn't necessarily a bad thing!)
You can substitute tuna for salmon.
Members' comments
SuzieG - I made this last night and added mushrooms it very, very nice. Re reading the recipe right now I forgot to add Parmesan and I think that would have been perfect. I've got left overs today so I will add it on. Great recipe thank you!
CP - Lovely easy tasty recipe Amy. Sliced up some mushies as per your suggestion and yes, would do this again. Only chopped the tomatoes at the beginning for 2 secs / speed 6, as I like things fairly chunky and it broke down just a bit further over the course of cooking. Great meal when you can't be bothered going to a lot of trouble, yet want something healthy. We served it with salad, and next time will have some garlic bread. Thx Amy
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