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Topics - Amy :-)
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76
« on: August 05, 2012, 10:33:15 am »
I have heard that this stuff is really good. Does anyone use it or know somebody else who uses it? I have done some research on the internet but was hoping someone on here might be willing to share their experiences  I just want to know if it is worth the money. Thanks in advance
77
« on: August 04, 2012, 12:23:43 pm »
Chicken and Tarragon One-Pot
Ingredients:
2 tbsp tarragon
30ml oil
500g chicken breast or thighs, trimmed and diced
1 onion, quartered
2 garlic cloves
2 large carrots, peeled and diced
1 large zucchini, diced
750ml water
2 chicken stock cubes or equivalent TMX chicken stock concentrate
2 x 10cm peelings orange zest
200g risoni
100g frozen peas
Preparation:
1. Chop tarragon for 5 seconds/speed 8. If necessary, scrape down bowl and chop again. Otherwise, remove and set aside.
2. Add chicken and 15ml oil. Saute for 5 minutes/100 degrees/reverse + soft speed. Remove chicken and set aside.
3. Chop onion and garlic for 10 seconds/speed 6. Add diced carrot and remaining oil. Saute for 2 minutes/100 degrees/reverse + soft speed.
4. Add zucchini and saute for a further 3 minutes/100 degrees/reverse + soft speed.
5. Add water, stock, orange zest, tarragon and seasoning to taste. Heat for 5 minutes/Varoma temperature/reverse + speed 1.
6. Add chicken and cook for 10 minutes/100 degrees/reverse + soft speed.
7. Add risoni and peas and cook for 9 minutes/100 degrees/reverse + soft speed.
8. Pour into thermoserver, remove orange zest and allow to stand for 10-15 minutes to thicken.
Notes:
I converted this recipe from a Healthy Food Guide magazine, with just a couple of tweaks.
My chicken broke up a little bit in the saute process, but it was still in decent chunks at the end of cooking so I was happy with that.
My orange zest also broke up a bit so I had to fish around in the thermoserver after cooking. It might be alright just grated finely and left in the stew. I will probably try that next time.
members' comments
Delightful Den - I liked it very much but DW not so much. It would seem that she does not like tarragon. I could not get fresh tarragon so I used dried and might have used too much. I think this recipe would work well with turmeric in place of the tarragon.
I used a tablespoon. You listed 2 tbls in your recipe so I probably should have used 2 tsp. I think the normal fresh to dried herb ratio is 3-1.
Suzanne - it was very tasty Dh mmmmm'ed his way through it. It had with lots of sauce to dip our bread into and 2 out of 4 kids ate it so I was happy with that and we will definitely be having it again.
78
« on: July 29, 2012, 04:44:30 am »
My step-father owns a business and a while ago he asked a man for help with some electronic stuff. The guy started coming into the shop all the time, and would often stick his nose into things even when he wasn't asked. A couple of times he even walked into the shop and took equipment without asking, as if he was entitled to it because he had helped out a few times.
That alone wouldn't bother me much because I don't really have anything to do with the business. But now this man has started showing up at our house, without notice. It is really starting to annoy me. A couple of times he has even brought his partner, who we don't even know and who he hasn't actually introduced to us.
We are not unsociable people. But our home is our home, and I don't like it when people just show up like this.
Am I justified in feeling this way?
79
« on: July 21, 2012, 12:24:24 pm »
Howdy doody  I'm here to admit that I only found out earlier this year that you don't actually have to peel carrots  And now I wonder if there are other things along similar lines that I don't know  So I was wondering if some forumers could share with me how they prepare their vegetables Personally, I only peel potatoes if I'm making mash. But I always peel sweet potato, pumpkin, turnip, swede, parsnip and beetroot. I don't peel carrots, mushrooms, zucchini or cucumber. I also leave the stalks in mushrooms. I top and tail beans and snow peas. I leave as much of the broccoli and cauliflower stalks on as I can. If others could spare a moment to tell me what they do, I would really appreciate it
80
« on: July 19, 2012, 06:22:52 am »
Peanut Butter Biscuits with Choc Chips A friend of mine gave me this recipe and I have converted it to TMX. The original recipe was by Curtis Stone  Ingredients:280g crunchy peanut butter 100g brown sugar 100g caster sugar 125g butter, at room temp 30g honey 1 large egg 1 tsp vanilla 150g plain flour 1/2 tsp bicarb soda 155g chocolate chips or chunks Preparation:1. Preheat oven to 180 degrees and line three trays with baking paper. 2. Place all ingredients except flour, bicarb soda and chocolate in TM bowl. Mix for 20 seconds/speed 6. Scrape down sides of TM bowl and mix for another 10-20 seconds/speed 6. 3. Add flour and bicarb. Knead for 45 seconds/interval speed. 4. Add chocolate. Mix for 10-20 seconds/reverse + speed 4. 5. Place heaped tablespoons of mixture onto baking trays, leaving room for spreading. Bake for about 12 minutes or until the biscuits puff up and brown but are still soft to touch. 6. Leave to cool for 5 minutes on trays before moving to a wire rack. members' commentsDelightful Den - They are wonderful. I am glad I made them to take to work because they wouldn't last long around me.
81
« on: July 11, 2012, 10:44:31 am »
A few weeks ago our TMX was making knocking sounds. It sounded like it was coming from the motor because the knocks were always going at the same speed as the motor.
It hasn't done it for a while, but it is doing it again now while I'm trying to steam our dinner, and its worse than before.
I was just wondering whether anyone else has experienced something like this, and what they did about it?
82
« on: July 08, 2012, 01:15:00 pm »
Hi everyone  The night before the WA Reatreat Weekend I will be staying with my grandparents to make it easier for me to get to Gracetown for the weekend. My nana does have a thermomix but I don't think she uses it much, so I'd like to cook her a really nice meal in it on the night that I'm staying But I'm not sure what to cook My grandparents are both in their 80's and not very active, so the meal can't be too high in fat. My grandpa has type 2 diabetes, so it has to be fairly balanced, and he also has false teeth, so it can't be something that would be difficult for him to eat. I know they like fish but can't afford to get it fresh very often, so I thought it would be nice if I took them a few good quality fillets. I was thinking then that I could cook them a nice fish dish and show nana how to make it too. Any suggestions would be greatly appreciated!
83
« on: July 02, 2012, 10:00:27 am »
The lady who did the demo I attended on Thursday night cooked two really yummy dishes and I want the recipes! I just don't know where to start looking for them, especially since I can't actually remember what the recipes were called... I do remember what was in them though I was wondering whether the recipes are out of Thermomix cookbooks? I thought a question like this may have already been asked on the forum, but I couldn't find anything when I searched. So I'm sorry if I'm repeating a question 
84
« on: July 01, 2012, 07:03:56 am »
Fruit and Nut Oat Bars with a little bit of Chocolate
ngredients:
100g rolled oats
150g plain flour
80g caster sugar
60g chopped walnuts
80g sultanas
100g chocolate chips
125g butter
25g golden syrup
Method:
1. Preheat oven to 190 degrees. Grease and line a slice pan or baking dish.
2. Put all ingredients except for butter and golden syrup in TMX. Mix for 30 seconds/reverse + speed 2.
3. Melt the butter and golden syrup in the microwave.
4. Set TMX for 1.5 minutes/reverse + interval speed, and gradually add the melted butter and golden syrup through the hole in the lid. Leave to knead for remaining time.
5. Press mixture firmly into prepared pan and bake for 25 minutes. Cool completely in pan and then slice into bars.
85
« on: June 29, 2012, 01:44:32 am »
Orange Creme Filling for Cakes
Ingredients:
25g butter
2 1/2 cups icing sugar
3-4 strips orange zest, to grate
25ml fresh orange juice
1/2 tsp vanilla essence
Milk, as needed (approximately 20ml)
Preparation:
1. Grate orange zest for 1 minute/speed 8 or until fine, scraping down sides of bowl as necessary. Set aside.
2. Place butter and 1 cup of icing sugar into TM bowl and mix for 30 seconds/speed 4.
3. Add orange zest and juice. Mix for 15 seconds/speed 3.
4. Add another cup of the icing sugar. Beat for 30 seconds/speed 4.
5. Add the vanilla, remaining 1/2 cup of icing sugar, and 20ml of milk. Mix for 15 seconds/speed 4.
6. Add more milk if creme is too dry. Mix again on speed 4 until combined.
Notes:
This creme filling is very thick so it holds well between layers of cake, even heavy ones such as Sim's Flourless Chocolate Cake () which is the cake you see in the pictures.
I used a knife dipped in hot water to spread the creme more easily. I tried just using the spatula at first but the creme just rolled across the cake and got lots of crumbs caught up in it.
86
« on: June 28, 2012, 09:18:41 am »
Muesli BiscuitsIngredients:150g butter 100g sugar 1 egg 100g SR flour 180g muesli 1/2 - 1 tsp almond or coconut essence Preparation:1. Preheat oven to 190 degrees and line two trays with baking paper. 2. Place butter and sugar in TM bowl and mix for 2 minutes/90 degrees/speed 4. 3. Scrape down sides of bowl, add remaining ingredients and mix for 10 seconds/speed 8, using spatula to assist if necessary. 4. Put dollops of mixture on trays, leaving room for them to spread, and bake for 10 minutes. Notes:I found this in a file of recipes which I typed up and printed out ages ago. I didn't write down the original source of the recipe, so if anyone recognises it can they please let me know? Thanks My mixture made 18 biscuits, but they were quite large. I'll probably make them smaller next time. The recipe only said almond essence, but I used coconut and it was really nice.
87
« on: June 26, 2012, 06:03:27 am »
I have been inspired to start this thread by the wonderfully positive and inspirational people on this forum. I'd love for everyone to join in if they want to The idea is simple: post something (or everything!) that happened in your day that made you smile It can be silly, it can be weird, it can be as simple as hearing a bird sing outside your window. Lets just share some happiness
88
« on: June 25, 2012, 01:29:08 pm »
Double Choc MuffinsA healthy recipe, for Mandi, with love  Wet Ingredients:210ml skim milk 150g low-fat vanilla yoghurt 25g reduced-fat table spread (such as Nuttelex) 1 egg Dry Ingredients:65g caster sugar 20g cocoa 150g wholemeal SR flour 150g normal SR flour 60g chocolate chips Preparation:1. Preheat oven to 180 degrees and grease some muffin pans. 2. Mix wet ingredients for 30 seconds/speed 4. 3. Add dry ingredients, incorporate briefly with spatula, and then mix for 20 seconds/reverse + speed 3 or until just combined. 4. Spoon into muffin pans and bake for 15 minutes or until cooked through. Notes:The muffins and muffin mixture may look a little lumpy because of the wholemeal flour. This is completely normal. My mixture made 16 muffins. I have also made these using half milk and half white chocolate chips. members' commentsdeedub - they're yum, so moist! I didn't have w/meal SR flour so used all white. Next time I might use a few more choc chips to please the kids (not for me, you understand). Thanks Amy, was worth blowing the budget on the vanilla yoghurt. dede - DS 5 gave the muffins a thumbs up and said they were very fantabulous. I just tried one myself and yum, very light and tasty. Definitely will be making again. 5/5 Amy - Lovely ladies Mandi and Tan have done some calculations for us: Mandi has worked out that each muffins is approximately 125 calories. Tan worked out that if you make 16 muffins, each muffin is worth 3 points according to the Weight Watchers point system.
89
« on: June 24, 2012, 06:16:02 am »
Those little things people do that we just can't stand even though we know they don't really matter. Please tell me I'm not the only one. My pet hates are: When people leave the dregs of their milk or tea in the bottom of their cup and it goes all dry and stained and yucky. When someone empties the water jug and doesn't fill it up again. When my brother does the dishes and doesn't squeeze the water out of the sponge or wipe all the bits of food from around the edges of the sink. When someone empties the milk carton and leaves it out on the bench to go smelly. When girls paint each of their fingernails a different colour. I'm sure I have heaps more but these are just the ones that spring to mind right now. Does anyone think these are justified or am I just really petty? You can make me feel better by sharing your own if you like
90
« on: June 23, 2012, 01:18:02 pm »
Slow Cooked Citrus Chicken CasseroleIngredients:2 large lemons, sliced and pips removed 8-10 chicken lovely legs (skinless chicken legs) 1 bouquet garni 3 carrots, peeled and thickly sliced 3 onions, peeled and thickly sliced 3 celery sticks, washed and cut into thick half-moons 1/2 cup chicken stock 1 tsp nutmeg 1 lemon, extra, juiced Cornflour and water, as desired for thickening Preparation:1. Spray the slow cooker dish with oil. Put the lemon slices over the bottom of the dish and place the bouquet garni on top. 2. Arrange the chicken lovely legs over the lemon slices and bouquet garni. Scatter the vegetables around the edges and over the top of chicken. Add nutmeg, stock, lemon juice and salt and pepper as desired. Cover and cook on low for 6-7 hours without stirring. 3. Just before serving, remove the chicken bones from casserole (the meat will be falling of them so they should be easy to remove). If desired, also remove any chunks of the peel from the lemon slices on the bottom of the dish, but it will have cooked down enough to be eaten. 4. Serve with steamed rice and vegetables. Notes:In this photo, you can see we had the casserole with potato, but we had leftovers with rice the next night and it was much nicer
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