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Topics - opi2kenopi
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« on: April 12, 2011, 05:50:03 am »
Danube (Filled Bread)Ingredients550 grams bread flour 250 grams milk 50 grams extra virgin olive oil 30 grams honey 10 grams of salt 2 teaspoons dry yeast 1 egg 1 egg lightly beaten, for brushing fillings of choice (e.g. ham & cheese, salami, sundried tomato, jam, nut butter, chocolate/mini Easter eggs) Directions1. Place the milk in the TM bowl and warm for 2 minutes at 37ºC on speed 1. Add the oil, sugar, yeast and whole egg and mix for 10 seconds on speed 6. Add the flour and salt, mix for 2 minutes speed 7, then knead for 1 minute. 2. Let dough rise in a lightly oiled and covered bowl until it has doubled in size. 3. Divide the dough into pieces, flatten each leaving the centre thicker than the edges, fill with the filling and form a ball (slightly larger than a golf ball). Place the balls in a pan covered with parchment paper (in a flower shape, or other shapes as your imagination allows) brush with beaten egg and allow to stand for half an hour in a warm, still place (cover if necessary). 4. Brush again with egg and bake at 180ºC for about 30 minutes, making sure to cover it with aluminium foil if it is browning too quickly after just 15-20 minutes. Recipe adapted from: http://cindystarblog.blogspot.com/2011/04/il-danubio.html
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« on: March 22, 2011, 11:38:19 am »
Name of Recipe: Pina Colada Icecream Number of People:Ingredients: * Coconut Icecream o 1 cup shredded coconut o 250 grams milk o 300 mls cream o ½ cup sugar o pinch salt o 1 vanilla bean, split lengthwise o 5 large egg yolks o ½ teaspoon vanilla extract o 300 mls cream, additional * Pineapple Sorbet o 150 grams sugar o 300 grams pineapple, frozen in chunks o 350 grams ice o 1 egg white Preparation:1. Place coconut in TM bowl and cook for 7 minutes at 100ºC, speed 1. Add milk, cream, sugar, salt and scraped vanilla bean. Warm through at 80ºC for 5 minutes on speed 1. Pour into thermoserver and allow to rest for 1 hour. 2. Strain coconut mixture back into TM bowl using a fine sieve and start mixing at speed 4. Add the egg yolks one at a time. Set temp to 80ºC for 5 minutes, speed 4. Add the cream and vanilla extract and mix for an additional 30 seconds on speed 3. Cool mixture in refrigerator. Once cool, churn in icecream maker. 3. For sorbet, place sugar in TM bowl and pulverise on speed 10 for 8 seconds. Add pineapple, ice and egg white. Bring speed slowly up to speed 10 and use spatula to incorporate all pineapple and ice, will take at least 1 minute. 4. Once icecream and sorbet are both ready, place into large bowl and fold/swirl together. Spoon into an appropriate storage container and place in the freezer. Photos: Tips/Hints:Each flavour could be layered into the storage dish, or they could be combined completely. Recipe based on this one: http://annies-eats.net/2011/02/23/pina-colada-ice-cream/
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« on: January 13, 2011, 11:13:38 am »
I really don't know what to call this one. It's always been known as Quick Spanish Beef in my family, but I'm not exactly sure what is particularly Spanish about it. My mum has made this for as long as I can remember as a quick mid-week meal or for a potluck dinner. It is super easy, and most of the ingredients are always on hand. Name of Recipe: Quick Spanish Beef Number of People: 4 Ingredients:30 grams butter 1 onion 1 carrot 80-100 grams rice 1 teaspoon curry powder 500 grams mince 400g can condensed tomato soup 250 grams water Preparation:1. Place the onion and carrot in the TM bowl and chop for 5 seconds on speed 5. Scrape down the sides of the bowl and add the butter, rice and curry powder. Cook for 3 minutes at 100ºC on speed 1. 2. Add the mince and cook for 5 minutes at Varoma temp on speed 1. 3. Add the soup and water and cook for 20 minutes at 100ºC on speed 1 + reverse, MC out, basket on lid to prevent splatters. Check that the rice is cooked through. If not, continue cooking for 2-3 minutes or until rice is cooked. You may need to add a little more hot water if needed. Photos: Tips/Hints:Great in summer with a crispy green salad, but even better in winter with crusty, toasted, buttery bread. Also fabulous in toasties/jaffles or loaded on top of a jacket potato with cheese and sour cream. Freezes well. Additional veggies can be added if desired. I've made it previously with garlic, peas and corn. Thinly sliced cabbage goes well also. members' commentsKerrynN - This is fantastic! We have just made it with kangaroo mince, peas, corn and beans and everybody agrees it is delicious! Will definitely be making this again. johnro - Thanks for posting this very quick and delicious recipe opi2 - I added 2 cloves garlic, some frozen corn and peas as well as a couple of large handfuls of shredded sugar loaf cabbage. Culd not help it when the spoon of sour cream landed on the plate - thanks again! maddy - A nice and quick dish to whip up! I had to sub a jar of pasta sauce, as there was no soup or passata. I used: 2 garlic cloves 2 chopped carrots 1 onion 1 red capsicum 550g mince 1 500g jar of Raguletto Basil & red wine pasta sauce 1 tsp curry 200g basmati rice 150g boiling water Kids woofed it down! Thanks Andrea HelenN - Yum this one is great - made this tonight for dinner with baked potatoes, put some beetroot, grated cheese and sour cream on top - even my fussy eater managed to polish his off! Thank you! CP - A neighbour gave us a pickled cabbage so we had this over the top of a couple of leaves last night. Added the garlic, peas and corn and it was delish. Supervised DH so next time he can make this as it is very easy. Very similar to the Chow Mein in a lot of respects. Will defintely make again. astarra - YUM!!!! I am very happy with this recipe, 2/3 of my girls are going thru a fussy stage... I made this according to the recipe (using nuttelex in place of butter for a DF option) and all 3 had second helpings!!!!! DH also had high praise ... "I don't think I'd like to know what's in here, but it is darn good." (as he helped himself to a 3rd portion!!) So a big thank you for this recipe. Bubbles - My dad loved this. I made it with beef as that's what I had in the freezer but will try lamb mince next time. merle81 - This was the first dinner I made with my TMX. I only had half an hour to whip up something quick, so I made this and had it with foccacia. The next night we had it on baked potatoes with some cheese and sour cream. Delicious! Will definitely make again. A good one to have in the freezer. Churchill - it was fantastic and has been filed in my recipe collection. So easy and sooooo delicious!
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« on: January 06, 2011, 03:52:02 am »
This is the fruitcake recipe I grew up eating at home. My mum makes it regularly but I'm not sure where she got the recipe from. It is fairly light, not overly rich and so is suitable for regular baking and eating  and you'll want to because it's delicious  At Christmas I converted it to TMX and made some to take to my SIL's on the day. In fact, I made the mixture the week before and put it in cupcake liners, froze them and let them defrost on the long drive from Sydney to Melbourne! The pic shows them on the day - excuse the very expensive and decorative serving platter Tropical Boiled Fruit CakeIngredients450g can crushed pineapple 125 grams butter 1 packet mixed dried fruit (375g) 1 cup brown sugar, (220g) 1 teaspoon mixed spice 1 teaspoon bicarb soda 1 cup SR flour (125g) 1 cup plain flour (125g) 2 eggs MethodPreheat oven to 160ºC and grease and line a square cake tin. Place pineapple, butter, dried fruit, sugar, mixed spice and bicarb soda into TM bowl and cook for 15 minutes at 100ºC on speed soft + reverse. Allow mixture to cool (mostly - sometimes I'm in a hurry and don't wait that long - doesn't seem to affect it too much). Add the flours and eggs and mix for 20 seconds on speed 4 or until well combined. Pour mixture into prepared cake tin and bake for 60 minutes. Enjoy  PS I just did a search on the forum (after I'd typed this up) and found a couple of similar recipes so sorry for doubling up... members' comments]/b]
berringamababe - Cook this often, today I cooked mini ones in my slow cooker so I didn't heat the kitchen on this hot afternoon. So moist and yum.
mab19 - A really yummy cake.
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« on: January 06, 2011, 03:32:11 am »
I converted this recipe from one posted on the Taste web site. ( http://www.taste.com.au/recipes/16342/hummingbird+cake+with+cream+cheese+frosting). Ingredients265 grams self-raising flour 200 grams brown sugar 45 grams desiccated coconut (I used shredded) 1 teaspoon bicarbonate of soda 1 teaspoon ground cinnamon 440 g can crushed pineapple in natural syrup (I drained mine) 3 small ripe bananas, peeled and broken into chunks 185 ml extra light olive oil (I used rice bran oil) 2 eggs MethodPreheat oven to 160ºC and grease and line a 22cm round cake tin. Add the flour, sugar, desiccated coconut, bicarbonate of soda and cinnamon in the TM bowl. Mix for 5 seconds, speed 2 + reverse. Set aside. Place the pineapple, banana, extra light olive oil and egg and mix for 5 seconds on speed 5. Add the dry ingredients back in and mix for 10 seconds, speed 3 + reverse. Pour the mixture into the prepared pan and bake for 1 hour 25 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes before turning out onto a wire rack to cool completely. Ice with cream cheese frosting. Some notes...1. Delicious... 2. The original recipe provided instructions for a cream cheese frosting, however, many of the comments on it suggested it was way too sweet and there was far too much of it. Suggest you use a recipe from the forum. 3. I accidentally used 3 large bananas and I think that caused two things: the banana flavour is very strong (not that I mind that, but it's hard to discern the pineapple & coconut); secondly when I made it this morning, it is really, really moist and in fact possibly just slightly underdone in the centre at the bottom (again, I don't mind that so much  , but good for others to keep in mind). 4. I drained the pineapple, even though the recipe didn't say to. I wanted to check the consistency of the batter before I added it in. I found that my batter was quite runny without it so wasn't game enough to add it. This could have been due to the extra banana I used. 5. I haven't iced mine (as per pic) as I intend to freeze much of it, but I imagine it would be fantastic with it. All in all though, a delicious and moist cake which I will make again someday. Members' commentsSuzanne - I put it in a slightly larger tin as my 22cm isn't very high and when I poured it in it was at the top already. Absolutely delicious, dh informed me that this is by far the best cake I have made. I iced it with the cream cheese icing in the new EDC, it is lovely, Mine only took about 1 hour and 15 minutes.
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« on: November 28, 2010, 10:01:29 am »
Name of Recipe: Greek Style Lamb Marinade Number of People: depends on the amount of meat used Ingredients:1 lemon 4 cloves garlic 1 tablespoon thyme 1 tablespoon oregano 2 bay leaves salt and pepper, to taste ½ cup olive oil Preparation:Cut the top and bottom from the lemon and slice in quarters. Remove any visible seeds. Place in TM bowl with garlic, thyme, oregano, bay, salt and pepper. Pulverise for 5-8 seconds on speed 9. Scrape down sides of bowl. Add oil and mix for 5 seconds on speed 5. Spread the paste over a butterflied leg of lamb (massage it well into both sides), cover and refrigerate for at least an hour or overnight if possible (I highly recommend the overnight soak  ). Tips/Hints:Could be used on just about any other type of meat. The consistency should be a fairly runny paste, thick enough to stick to the meat, but thin enough to coat all surfaces well. Just add more oil if it's too thick or you need it to go further. I used fresh thyme but dried oregano and bay. I'm sure any combination of dry or fresh would be fine. Enjoy! My lunch guests yesterday were very impressed with this . I cooked the lamb in a hot Weber Q bbq, which always adds a lovely smokey element as well. members' commentsCP - the lamb had been marinating for just over a day in the fridge, and was soooo mouthwatering and tender. Served with lots of steamed vegetables and baked potatoes. Thankyou opi2kenopi for such a nice marinade. VHJ - I boned a leg of lamb and made this marinade for it. Yummo is all we could say as we polished it off. A really tasty and very easy marinade. Thanks Opi2kenopi. scatterson - I added a lot of my own herbs to this and it's soooo yummy! A very good basic recipe. maddy - Lovely marinade - I used it on 1 kg chicken thighs, left for several hours, then slow cooked for 3 hours on high. deedub - I used this marinade on a butterflied leg of lamb which I cooked on the Weber Q - fantastic! I actually made it for the grown-ups but my 8yo loved it as well. I've just had some leftovers in a sandwich with lettuce & tomato and it's just as good served cold. Highly recommended. MDU - made a great Varoma lamb recipe enhanced by your marinade.
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« on: November 23, 2010, 05:02:31 am »
This is my favourite cake (at the moment at least!). It is the easiest recipe to make, even without a Thermomix, but I highly rate the chopping of dried apricots (much quicker than chopping with a knife), and I'm loving how it softens/melts the butter. You just can't go wrong! This is my first conversion (and I only got my TMX yesterday!), so I hope I've done everything right here. Please be gentle
Apricot Sour Cream Cake80g dried apricots 125g butter 220g apricot nectar 125g sour cream 2 eggs 250g SR flour 30g shredded coconut 200g castor sugar 1. Place dried apricots in TM bowl and process on speed 8 for 3 seconds (less if you like them chunkier) and set aside. 2. Place butter in TM bowl and soften for 40 seconds at 50C on speed 4. 3. Add nectar, sour cream and eggs and mix for 5 seconds on speed 5. 4. Add remaining ingredients and mix for 30 seconds, reverse speed 3. 5. Pour into a greased and lined tin (ring tin ideally, but I have successfully made this in square tin and loaf tin) in a preheated 180C oven for 40 minutes or until a skewer inserted comes out clean. 6. Ice with a tangy lemon icing.  members' commentsJD - Well your first conversion was perfect O2K, enjoyed making it (and eating a slice). I iced it with 250g philly cheese, 3 tblspns butter, 110g icing sugar and the juice of a lemon instead of 1 tsp vanilla essence. Mixed it all together on speed 8 until it looked right. cottchick - I like the look of your icing judydawn - mine got eaten too fast. It was absolutely delicious, I will definitely be making this again.
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« on: November 17, 2010, 10:21:33 pm »
I caught the end of Oprah yesterday ( ahem  ). They were doing a show about diabetes and talked about sugar, fats and various nasties that contribute to the development of Type 2 diabetes. Anyway, at the end, Oprah asked her 3 'experts' what their one tip was to help people become more healthy. Dr Oz's tip was to replace buttermilk with greek yoghurt where possible. (I think this was aimed at the audience's desire for fried chicken). I did some googling and some general searching around, but I can't really work out why that is a good tip to help with preventing diabetes. I know that these days buttermilk that you buy in the shop most of the time isn't the remains from making butter, but is cultured. It still says on the pack though that it's 98% fat free, so I don't think it can be the fat content. The only thing I can think of is that yoghurt has the good bacteria in it. Could that be it? Can anyone enlighten me on this? I think it would be worth knowing given the interest in Chookies KFC Coating!
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« on: November 01, 2010, 09:10:51 am »
Hi all,
I must confess I've been "stalking" this forum for a little while now but only got around to registering today. Everyone seems so nice and helpful, I'll certainly be sure to head this way when I get my TM. It appears I'm going to be getting mine for Christmas and I'm really excited about it. So in the meantime, I'm collecting recipes, ideas, hints and tips and adding them to MacGourmet (recipe/meal planning software on my mac) for future reference.
I'm ordering my TM through a friend of my mum's who's a consultant in South Australia but I'm hoping to have some kind of demo once it arrives here in Sydney. I'm hoping it's ok to do that?
Cheers!
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