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Topics - keiramax
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« on: December 10, 2012, 08:21:40 am »
Hi All - sorry I've been missing in action for the last couple of months, a few family dramas but it should all work itself out.
Anyway on a happier note, I've started planning my wedding for March 2014. We have decided on a family friendly wedding during the day so we are having a High Tea themed wedding. Due to budget restrictions we will be having it at home and doing the catering ourselves. I've been busy visiting op shops for vintage china (cups/saucers/small plates) all mismatched, cut glass champagne glasses etc. Have searched through Mum's cupboards and found a swag of lace table clothes etc.
Which leads me to this to this topic. I'm looking for ideas for savoury finger food (cold and hot) (which will be passed around) and dessert finger food (which will be set up on a table) I'm hoping the TMX will be getting a good workout in the lead up to the wedding.
Thanks for your help - I know there is a wealth of information here.
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« on: August 06, 2012, 04:57:58 am »
We had a lamb roast on Sunday night and now looking for inspiration to deal with the leftovers. We usually have it as cold meat in sandwiches and then either shepards pie or lobscouse. Getting a bit bored with this scenario so my question is:
What do you do with your leftover roast leg of lamb??
Also does anyone make a soup stock with the bone?
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« on: April 06, 2012, 04:31:31 am »
Hi, I have mountains of chillies growing at the moment but most of them are still green. They are slowly turning red but I fear the frosts will be here before they all turn red. I've been making harissa paste, chilli jam and drying the red ones.
Any suggestions on what to make with green chillies?? Thanks
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« on: February 24, 2012, 03:46:39 am »
A question - I've never really used fresh nutmeg grated except in banana smoothies. So my question is, when a recipe calls for say 1 teaspoon of nutmeg do you use the same amount of fresh grated nutmeg as you would with the nutmeg you buy in jars.
Thanks
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« on: February 07, 2012, 02:54:49 am »
I've accidentally grown about 30kg of potatoes. I threw a couple of greens potatoes into an old compost pile a couple of years ago and this year they went mad.
In digging them up, some got split by the fork, have blemishes etc and will need using up quickly.
So my question is what is the best way to cook them so I can put them into the freezer for future use.
Thanks
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« on: February 01, 2012, 02:01:30 am »
I have a family B'day coming up. I thought I'd make up a hamper of goodies for cooking Indian. She owns a TM and has the Indian cookbook. What would you include or what you would love to receive in way of an Indian inspired hamper? Thanks for your suggestions. 
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« on: January 23, 2012, 12:46:23 am »
Not sure where I got the recipe from (I think Amazing Scents) but thought I'd add it to the list of home made cleaning products.
1 cup bi Carb soda - cooking grade ie McKenzies
1/2 cup Citric Acid
1/3 cup Crushed lectric Soda
20 drops lemon essential oil
I haven't made it in a TM yet but it's fairly simple to do by hand
Crush the lectric soda in a mortar and Pestle until fine grains - I'm assuming a quick blitz in TM would do the job
Mix ingredients into a bowl in the order listed
Mix thoroughly and press into ice cube trays
Leave for 1 hr, pop out and store in an airtight container
Tips
Don't overfill the ice cube tray, depending on your dishwasher make and model it may not fit into the holder
Set the dishwasher to tablet setting if your dishwasher has this function.
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« on: January 12, 2012, 06:08:49 am »
Just made the cheese scone pizza scrolls from a taste of vegetarian cookbook and it says to push the dough out to a rectangle on the Thermomat. So I'm not sure how big this should be. Any way I just rolled it out on baking paper to about 4 mm thick. Then spread the filling. Nearly came unstuck and ended up with a huge mess. This dough is very soft and I didn't sprinkle out enough flour to stop it sticking to the baking paper. It didn't help that I had a 18 month screaming hysterically clinging to my leg.  I soldiered on and ended up recovering but have more of a cheese scone pizza pull apart. Still tastes very yum. Next time, I would change the order of the recipe: 1st grate the cheeses 2nd make the filling - put into a bowl, then wash the TM bowl or not as it wouldn't matter if a bit was in the dough 3rd make the dough - it's a very soft and sticky dough and took abit of washing to get the bowl clean before making the filling.
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« on: January 07, 2012, 06:04:37 pm »
Well my TM has been sitting in the kitchen for a week now.
Thankyou for your warm welcome to the forum. I feel I know some of you really well after reading the shopping thread (nearly all 100 pages) over the last couple of nights. Just love seeing what others are buying and bookmarking lots of wonderful sites. Very hard to get to the shops and browse with 2 little ones.
Well the day of delivery, I was shown hot chocolate, shame it was 30 something degrees that day. But it still tasted amazing.
When I was left alone, the kitchen got a bit of a re-organise so TM could have it's own special spot. Then I just spent a day circling it trying to figure out what to cook first. DH couldn't wait any longer so the next morning porridge was made. (actually twice, 1st attempt he blitzed the oats that much it was powder and ended up the consistency of kindergarten clag).
So I sent him off armed with a shopping list for ingredients for a week worth of TM cooking. He's a good man, had a few phone calls for instructions of where to find things etc.
So I've made:
Basil and cashew pesto - EDC - tastes yum, (made with homegrown basil) have put some into icecube trays in the freezer as I it made so much and I love stirring it through pasta sauces at the last minute to give a fresh flavour
Lots of smoothies of various kinds
Zucchini loaf (veg cookbook) This I felt guilty about as my KitchenAid mixer and processor looked on like jilted lovers. They still take pride of place as I had my stove splashback customed coloured to match the shiny red.
Spiced Rhubarb Chutney - recipe from the forum, just because I have lots of rhubarb. Will wait and see how it tastes once it matures for a couple of weeks. If I make again will cook for a little longer to thicken it up.
Mushroom risotto - again yum, even my toddler couldn't get enough and so far she hasn't liked mushrooms. Had enough for lunch the next day.
Creamy tomato fettuccine EDC - added lots of zucchini and silverbeet just because they are growing madly in the garden. Very easy, tasted great, but will cook pasta separately next time. It's personal preference, I like my sauce on my pasta not mixed altogether. But it gave me a good idea of what the TM can do, so noodle dishes here I come.
I'm finding the EDC book a bit frustrating as it doesn't tell me how much the recipes serve. Having made a few I'm guessing 4 serves?? I'm finding we have lots of leftovers. Need to be careful as I'm trying to lost the extra baby weight, not put more on.
Thats it so far. Still have a fridge full of food ready for the next week which will include:
Butter chicken
butter
yoghurt
zucchini strudel
and many more
Baby is now asleep so off to bed more me ...
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« on: January 05, 2012, 05:47:12 pm »
Well after 6 months trying to justify to myself why I need a thermomix I finally purchased one and it was delivered on new years day. What a way to start the new year.
The final decision was easy when I burnt 6 litres of raspberry jam. Trying to juggle a 8 week old baby and a 17 month old toddler and still take advantage of all the produced I grow at home. I was being ambitious and had saved up all the raspberries for the week to make jam in one big batch. Well both kids were in bed and the time was right to start.
15 minutes into the process, the toddler woke up. Sorted her out and back into bed, then the baby started, sorted him out only to be interrupted again by the toddler. I knew I should turn off the jam but it wasn't until I smelt the burning that I remembered it.
Managed to rescue some of it, it has a slight caramel taste and it's the bright raspberry colour anymore. It then took be 2 hours to clean the pot.
So after research I discovered many recipes for jams and chutneys to be make in the thermomix, so pick up the phone and ordered one. Hopefully now I can do things in smaller batches and set it running knowing it will turn itself off and remind me when it's done.
So, as way of a brief intro. I have two kids under the age of 18 months and live on a hobby farm just outside of Melb. My goal this year is to grow and harvest 80% of the fresh food we eat. On the farm we have chickens, sheep and cows. In the garden I'm harvesting raspberries, snow peas, butter beans, garlic, potatoes, asparagus, asian greens, lettuce, herbs, zucchini and squash.
Have been reading along in this forum for a while, usually between 2-5 am when feeding and settling the baby. So please forgive my one figure typing and spelling mistakes as most posts will be made during the night.
Looking forward to learning more about my thermomix, sharing recipes and generally chit chat
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