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Topics - TM Essentials
46
« on: May 01, 2014, 10:25:25 am »
Goan Fish Curry
This quick and easy mild curry works well with any type of fresh fish.
Ingredients
1 tbsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp turmeric
1 tsp salt
1 tomato, quartered
2 onions, quartered
8 cloves garlic
2 green chillis
5 cm piece of ginger
50 g peanut oil
2 onions, thinly sliced
1 tsp tamarind puree
400g tin coconut cream
200g water
1 kg fresh fish, cubed
Chop the spices, tomato, quartered onion, garlic, chillis and ginger at Speed 5 for 10 seconds.
Scrape down the sides and add the oil and sliced onion. Cook at Varoma temp, Reverse Speed Soft for 20 minutes.
Angle the MC to allow steam to escape or use a TM Essentials Splatter Stop to allow steam to escape and no splatter up the walls.
Add the tamarind puree, coconut cream and water and heat at 100C, Reverse Speed Soft for 10 minutes.
Add the cubed fish and cook at 100C, Reverse Speed Soft for 5 minutes until the fish is just cooked through.
Serve with rice and condiments.
Serves 4-6.
47
« on: May 01, 2014, 10:14:05 am »
Who doesn't love a lemon coconut slice? This is an easy no bake slice great for the kids to make if they would like to do something yummy for Mum.
Lemon Coconut Slice
Base
250 g packet Milk Arrowroot biscuits
1 tsp lemon zest, grated
90 g Coconut
120 g Butter
180 g Condensed milk
Icing
200g sugar
30g butter, softened
40g lemon juice (1 lemon)
½ cup desiccated coconut for top of slice
For the Base
Line a 20 x 30 cm slice tin with baking paper.
Mill Milk Arrowroot biscuits at Speed 7 for 5 seconds. Set aside.
Melt butter at 80C, Speed 2 for 90 seconds.
Add crushed biscuits and remaining ingredients to TM Bowl. Mix at Speed 5 for 20 seconds.
Press mix firmly into the slice tin and refrigerate until firm.
For the Icing
Blitz sugar at Speed 10 for 10 seconds. Use TM Essentials Splatter Stop to decrease sugar cloud.
Add soft butter and lemon juice and mix at Speed 8 for 20secs until combined.
Spread icing over cooled base.
Sprinkle with coconut and allow to set in the fridge for 1-2 hours.
Remove from slice pan and cut into rectangles.
Serves 16-20.
48
« on: February 09, 2014, 08:57:26 am »
High protein healthy gluten free bliss balls are fantastic as an anytime snack. Change the coatings to suit your tastes or what’s in the pantry.
Bliss Ball coatings
50 grams pistachios
50 grams hazelnuts
30 grams dessicated coconut
30 grams cocoa powder
Bliss Balls
230 grams hazelnuts
180 grams almonds
250 grams dates
70 grams dessicated coconut
30 grams cocoa powder
50 grams honey
50 grams hot water
1 teaspoon vanilla essence
For the Bliss Ball coatings
Chop the pistachios at Speed 5 for 10 seconds. Set aside.
Chop the hazelnuts at Speed 5 for 7 seconds. Set aside.
For the Bliss Balls
Chop the hazelnuts and almonds at Speed 8 for 30 seconds.
Add remaining ingredients and chop at Speed 8 for 1 minute.
Form the mixture into small balls and roll in one of the outer coatings as desired.
Makes 48 Bliss Balls.
49
« on: December 31, 2013, 12:18:50 am »
3 tablespoons golden syrup
70 grams plain flour
1/2 teaspoon baking powder
70 grams brown sugar
70 grams butter, room temperature
1 large egg
1 teaspoon vanilla essence
Grease one Envy mold or 7 dariole molds generously with butter.
Measure 3 tablespoons of golden syrup equally into the molds.
Mix the flour, baking powder and sugar for 3 seconds on Speed 5.
Add the butter, eggs and vanilla essence and mix at Speed 4 for 10 seconds
Scrape down the sides and mix for a further 5 seconds Speed 4.
Spoon the mixture evenly into the Envy molds.
Rinse mixing bowl and add 1 litre of water to bowl and set the Varoma into place.
Steam the puddings for 25 min/Varoma/speed 2.
When cooking time has finished tip puddings out of the Envy mold into serving bowls and serve with cream or ice cream.
Members' comments
LeaW21 - Lordy Lordy LORDY.... Had these last night and they are the best puddings I've had for years! I found the mix made 4 good sized puddings rather than 7 but there were only 2 of us eating them so there's still leftovers for today. Thanks so much for sharing this one with us... It's going to become a regular in our house.
JulieO - My family really enjoyed these tonight. I made in 4 dariole moulds like LeaW21 did and reduced the sugar to 50g (and would try 40g next time as it is quite sweet), but it's a nice, quick little dessert that will be made again.
50
« on: December 31, 2013, 12:17:10 am »
Beautiful little individual steamed Christmas Puddings to delight your Christmas guests. These are moist and fruity and delicious served with cream, ice cream or custard. Can you stop at one?
Makes 14 individual puddings in two Envy molds or 14 dariole molds.
INGREDIENTS
120 grams currants
120 grams sultanas
130 grams prunes, pitted
140 grams Pedro Ximenez sherry
80 grams bread
1 medium Granny smith apple, quartered
100 grams copha
70 grams plain flour
100 grams dark brown sugar
1 teaspoon cinnamon
¼ teaspoon cloves
1 teaspoon baking powder
Zest of 1 lemon
3 eggs
35 grams honey
Chop the prunes on Speed 4 for 10 seconds.
Add the currants, sultanas and sherry and mix at Reverse Speed 1 for 20 seconds.
Set aside in a glass bowl, cover with cling wrap and leave to steep overnight or for up to 1 week.
To prepare the puddings
Grease dariole molds or a TM Essentials Envy mold cavities with Copha.
Chop the bread at speed 8 for 3 seconds. Set aside.
Add the quartered apple and copha and chop at Speed 5 for 8 seconds.
Add the bread crumbs, flour, sugar, cinnamon, cloves, baking powder, lemon zest, eggs and honey and mix at Speed 5 for 10 seconds. Scrape down the sides.
Add the steeped fruit and mix on Reverse Speed 4 for 30 seconds.
Scrape down the sides and mix for a further 10 seconds Reverse Speed 4.
Spoon the mixture evenly into the Envy molds pressing firmly.
Place into Varoma dish and onto Varoma tray. Place around one litre of water into TM bowl, place Varoma into position and steam for 90 minutes at Varoma temperature on speed 2.
To serve, remove puddings from molds and serve with cream, custard, ice cream or brandy sauce.
51
« on: December 31, 2013, 12:15:13 am »
Crispy on the outside with a creamy caramel and nut centre on a coconut base, we love this caramel walnut slice. Great for the kids after school or an anytime snack.
CARAMEL WALNUT SLICE
For the base:
60 grams butter
65 grams sugar
80 grams plain flour
½ teaspoon baking powder
45 grams dessicated coconut
For the topping:
2 medium eggs
1 teaspoon vanilla essence
100 grams dessicated coconut
320 grams brown sugar
½ teaspoon baking powder
100 grams walnuts
Line a 20 x 30cm slice pan with baking paper. Preheat the oven to 180C.
For the base:
Place the butter, sugar, flour, baking powder and coconut in the TM bowl and mix at 90C at Speed 3 for 1 minute.
Press into the base of the slice pan. Place in preheated oven and bake for 15 minutes at 180C or until golden.
For the topping:
Place eggs, vanilla essence, coconut, brown sugar and baking powder in the TM bowl and mix at Speed 4 for 20 seconds.
Add the walnuts and mix at Reverse Speed 1 for 30 seconds.
Spread the topping over the base. Bake for a further 25-30 minutes or until topping is cooked.
Allow to cool and cut into squares or slices.
Makes 16 - 18 pieces. Keeps for 3-4 days.
Members' comments
past94x - Just made this and all I can say is, it's totally irresistible - I can't leave it alone. My hubby does not have a sweet tooth and is not usually tempted by sweet things - but this has even got him looking for more. A huge thankyou TM. It's a fabulous recipe!
ES - made this today in my ThermoChef, with a few modifications. I had the SR flour out, so I used that in the base stead of plain flour and baking powder. I didn't have enough desiccated coconut for the topping , so I added about 20g of shredded coconut to make up the quantity. I also reduced the sugar to 250g and increased the walnuts to 125g, because that's what I had left in my container. I don't have a reverse function on my machine, so I added the walnuts and kneaded for 10 seconds.
The slice is delicious and sweet enough for me and the kids enjoyed it for dessert tonight with ice-cream.
Aussie Brenda - It's in the oven baking, nice and easy I did reduce the brown sugar to 250 gms as well and only had 30 gms of coconut for the top so made up the difference with LSA, looks good.
obbie - Made this today, yummy. Thanks.
Fliss Prideaux - Seriously yummy but I found to fit the tin I had to make another 50% extra base . Did anyone else have the problem ? It got the big thumbs up from my house though !
52
« on: December 31, 2013, 12:13:20 am »
Mmmmm Cheesy Frittatas for the lunches this week. Super quick and easy.
3 mushrooms, 1/2 small onion, 1/8 capsicum chop speed 4 for 15 seconds.
Spoon into each baking dish. Sprinkle 1/4 cup grated cheese into baking dish. Mix 6 eggs and 1/2 cup milk speed 5 for 20 seconds. Pour into TM Essentials Mini-Cake Mold and cook in oven for 20 minutes at 180C.
53
« on: December 31, 2013, 12:11:39 am »
A salad with a difference full of wholesome natural ingredients full of crunchy and nutty flavours
Wild Rice Salad
1 cup raw rice
Cook rice and place in salad bowl.
100g red capsicum roughly chopped
½ red onion
75g cashew
75g raisins
handful parsley
Chop capsicum, onion, cashews, raisins and parsley at Speed 5 for 3 seconds. Add to salad bowl and mix with cooked rice.
Salad Dressing
40g olive oil
25g light soy sauce
10g sesame oil
15g palm sugar
5g fresh ginger.
Mix at Speed 8 for 30 seconds. Toss over salad and serve.
We served our salad with fish baked in the oven topped with slices of onion, lemon and dotted with butter. The family loved it!
54
« on: December 31, 2013, 12:10:26 am »
What could be better than fruity porridge for breakfast .... Eggs Benedict. But that's for tomorrow.
FRUITY PORRIDGE
240g rolled oats
60g dried fruit and nuts
600g water
400g milk
Add all ingredients to the TM bowl.
Cook at 90C for 15 minutes, reverse speed 2.
Serve with honey, brown sugar or golden syrup.
Serves 4
55
« on: December 31, 2013, 12:08:38 am »
Have you tried making Muesli Bars? The kids asked me to go the shops to buy some but it took the same amount of time to make them - plus they tasted heaps better and I know what's in them. The downside? They ate them all in one day.
Almond Sultana Muesli Bars
100 grams Almonds
100 grams Sultanas
130 grams Sugar
100 grams Butter
50 grams Honey
50 grams Shredded or Desiccated Coconut
200 grams Rolled Oats
Preheat oven to 160C.
Blitz Almonds and Sultanas for 2 seconds on Speed 9. Set Aside
Blitz Sugar for 5 seconds on Speed 10.
Add Butter and Honey to bowl and melt at 80C for 2 minutes on Speed 3.
Add reserved Almonds and Sultanas and remaining ingredients. Mix on Reverse Speed 1.5 for 1 minute.
Press mixture into a TM Essentials Mini-Cake Mould or a flat tray.
Cook in oven for 20 minutes. Allow to cool in mould before removing bars.
Members' comments
Cookie - The flavour is really lovely, however mine are a bit crumbly despite being really pressed into the tray.
TME - Cookie, I used to make these with 120 grams of butter which helps it to bind. I reduced the quantity of butter in the recipe to 100 grams. I also let mine cool completely in the mold.
56
« on: December 31, 2013, 12:04:37 am »
We made Baklava for this week's treat. Rich, sweet and filled with delicious aromatic nutty flavours. Why not try it this weekend?
Baklava
For the baklava:
Filo pastry 375 grams
Almonds 150 grams
Walnuts 180 grams
Pistachios 80 grams
Ground cinnamon 1 teaspoon
Ground cloves 1/3 teaspoon
Butter 250 grams
For the syrup:
Water 180 grams
Sugar 180 grams
Honey 80 grams
Lemon juice 1 lemon
Lightly grease a 20x30cm slice pan and set the oven to 180C.
Defrost the filo pastry. When thawed roll out the filo pastry and slice in half so that the sheets will fit in the. Cover with a damp tea towel or cheese cloth to keep it from drying out.
Place the almonds, walnuts, pistachios and spices in the TM bowl and chop at Speed 5 for 15 seconds. Remove from the TM bowl and set aside.
Place the butter in the TM bowl and melt at 90C Speed 3 for 90 seconds.
Place a sheet of filo pastry in the pan. Using a pastry brush, light cover with melted butter. Repeat 7 more times until it is 8 sheets thick, each sheet being brushed with melted butter.
Spoon on a thin layer of the nut mixture. Cover with three more sheets of filo, brushing each one with butter.
Continue to repeat the nut mixture and three buttered sheets of filo until the nut mixture is all used up. The top layer should be 8 filo sheets thick, each sheet brushed with butter. Do not worry if the sheets crinkle up a bit.
Cut into 24 equal sized squares or diamonds using a sharp knife.
Bake at 180C for 30-35 minutes or until lightly golden brown, and edges appear slightly crisp.
While baking, make the syrup. Place all syrup ingredients in the TM bowl. Cook at 100C Speed 3 for 15 minutes with the MC angled to allow the steam to escape.
Pour the syrup over the cooked Baklava and let cool for at least 4 hours.
Keeps for 4-5 days.
57
« on: December 31, 2013, 12:02:27 am »
We have a beautiful cumquat tree in our front garden that I normally watch fruit and do nothing with. Not this year – we made this delicious cumquat marmalade - a great tangy jam and ready in under 30 minutes. I just need some thick slices of warm bread to spread it on.
CUMQUAT MARMALADE
500 grams unpeeled cumquats, halved
600 grams sugar
100 grams water
20cm square piece cheese cloth
Sterilize jars to hold around 700 ml marmalade.
Place a sieve over the TM Bowl and squeeze the cumquat halves to remove and capture the seeds.
Create a bouquet garni with the seeds in the cheese cloth.
Place cumquat halves in the TM Bowl. Using turbo pulse chop 2-3 times depending on how chunky you like your marmalade.
Add the sugar and bouquet garni. Cook at 100C on Reverse Speed 1 for 15 minutes.
Add the water and cook at Varoma on Reverse Speed 1 for 8 minutes. Ensure the MC is on an angle. Check that the marmalade has begun to set by dropping some marmalade onto a cold plate to see if it sets in under a minute.
Discard the bouquet garni and allow to rest in the TM bowl for 15 minutes before pouring into the sterilised jars.
58
« on: December 31, 2013, 12:01:23 am »
Mmmmm we love Brownies. I think these lasted about 4 hours before the teenagers in our house demolished them. These brownies are a delicious combination of chocolate brownie and vanilla cheesecake.
Choc Cheesecake Brownies
For the cheesecake:
60 grams Butter
185 grams Ricotta cheese
50 grams Sugar
40 grams Plain flour
2 Eggs
1 teaspoon Vanilla essence
For the brownie:
190 grams Dark chocolate
45 grams Butter
135 grams Sugar
135 grams Plain flour
1 teaspoon Baking powder
80 grams Walnuts
2 Eggs
Lightly grease and line with baking paper a 20x30cm slice pan. Preheat the oven to 180C.
For the cheesecake:
Add all ingredients for the cheesecake. Mix at Speed 5 for 15 seconds.
Set the cheesecake mix aside in a bowl.
For the brownie:
Without cleaning the TM bowl, add the dark chocolate and butter. Melt at 90C Speed 2 for 2 minutes
Add the remaining brownie ingredients. Mix at Speed 5 for 10 seconds.
Pour the brownie mix into the slice pan.
Pour the cheesecake mix over the brownie mix. Run a knife in a zig zag pattern through the mixture.
Bake in the oven for 30 minutes at 180C. Cool in the pan before cutting into 24 pieces.
59
« on: December 30, 2013, 11:58:40 pm »
No time to sit down and eat brekkie. How about a super quick, super healthy and yes super tastie smoothie.
Protein Packed Power Smoothie
1. Blitz 30g almonds at Speed 9 for 10 seconds
2. Add 50g natural yoghurt, 30g oats (ours had dried fruit with it), 30g frozen blueberries, 1 small banana, 100g paw paw, 1 egg and 1/2 cup water.
3. Mix at Speed 8 for 30 seconds
4. Enjoy
Of course you could use any fruit or add ice cubes to keep it really chilled.
60
« on: September 24, 2013, 11:06:16 am »
Hi everyone My name is Debbie and I am the owner of TM Essentials. I have had my Thermomix for almost one year and LOVE it. As cooking with the Thermomix has its own rewards and challenges I soon found that I was looking for accessories that would enhance my Thermomix cooking at which point I created TM Essentials – designs for your Thermomix. I’ve been sourcing, manufacturing and designing accessories since January 2013 in my evenings and on the weekends as I work full time during the day. I live on the Sunshine Coast in Qld, Australia and I’m married with two teenage children, two step sons and an international home stay student – who is my offsider in the kitchen when we are trying out recipes. I always have plenty of taste testers! I’ve just now started creating cakes and slice recipes for the Thermomix and we plan on publishing a book in the near future. In the meantime I’d like to share some of my recipes and seek your feedback and ideas for recipe inclusions. If you would like to see our range of products it is available at https://www.tm-essentials.com.au and we are also on Facebook on https://www.facebook.com/TM.Essentials. Debbie 
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