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Topics - Nay-nay

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Jams and Chutneys / Apricot Butter/Curd
« on: November 21, 2011, 01:04:45 am »
I have modified this from a recipe I have from 'The Family Circle -Jams and Preserves' book. It is lip smacking!!  ;)
Add into TMX bowl:
*100g Apricot Jam (fresh made using 1kg apricots to 1kg sugar 25-30mins varoma -100oC speed 1-2)
4 eggs
100ml lemon juice
180g unsalted butter
80oC, speed 3, 7-8min
Enjoy on freshly made scones.
*To make with dried apricots rehydrate 100g in 125ml boiling water for 30min and add 125g caster sugar.

Breakfast / Dutch Pancakes
« on: October 07, 2011, 03:50:02 am »
This recipe is thanks to Andie who put up the link in the 'What are you cooking today?' section. These remind me of giant yorkshire puddings and can be topped with sweet or savoury topping. I had so much fun baking these - the sides just stand straight up out of the pan!  :o
Dutch Pancakes
2  eggs
125g milk
125g flour
1 pinch nutmeg
1 pinch cinnamon
a drop vanilla extract
1 pinch salt
2 tbsp butter
icing sugar, for dusting
1. Preheat oven to 225oC (hot-veryhot!). Place a cast-iron skillet in the oven while it preheats.
2. Put eggs on for 10sec sp4 until pale and frothy. Add in milk, flour, nutmeg, cinnamon, vanilla and salt and put on for about 20-30sec sp3-4 until smooth.
3. Add butter to skillet and coat well by tipping pan 'this way and that' til coating all up sides. Add batter to skillet and place back in oven. Bake about 20 minutes or until pancake is a light brown.
4. Remove from oven and dust with sugar or top with cream or curd or even mousse.  ;) Serve immediately.
Tips: I used my baby skillet - 22cm and put double mix in my medium skillet - 24.5cm. In the savoury version I left out nutmeg, cinnamon and vanilla and added a tsp of herbs and spices of choice and topping with shallots, tomato, olives etc. I think it is traditionally served in the pan but they do come out quite cleanly if you do want to serve on a plate. Oh and 1 baby one is huge!! You can share and will want to.  ;)

Desserts / Nigella's Instant Chocolate Mousse
« on: October 06, 2011, 02:07:32 am »
"When you haven't got time for overnight setting in the fridge or you don't want to use raw eggs, this mousse is perfect. In fact, at all times, constraints or not, it is chocaliciously gorgeous." ~ Nigella
This recipe 'was made for' TMX!! If Nigella doesn't have one I'm sure she'd love one. It is Super easy and super scrummy!! Very dangerous - no waiting around 6 hours to set - could be making it alot more often then I should.  :-))
Instant Chocloate Mousse:(Adapted from her site)
Number of People: 4-6
150g marshmallows (I used pascalls mega mellows - just ripped them into bits as I put them in)
50g soft butter (unsalted)
250g good dark chocolate (I use Green and Black's 70%)
60g hot water
280g cream (pure)
1 teaspoon vanilla extract
1.Insert butterfly, sp 4, 20-40sec - Whip the cream with the vanilla until thick, firm peaks.  (depends on your cream so keep an eye on it and don't end up with butter)
2.Scrape out and set cream aside.
3.Don't bother washing out bowl - Put the marshmallows, butter, chocolate and water in. 70oC, sp 1-2, 5min. Melt altogether - knock speed up to 3 for a few seconds to make sure all melted together.
4.Allow to cool down a little and add cream and butterfly back to bowl and fold mix gently speed 1 for a few seconds.
5.Scrape into 4 glasses (175ml) or 6 smaller (125ml) ones, and chill until you want to eat. The sooner the better!

Tips/Hints:This is RICH so I opted for smaller glasses but used bigger ones too and added strawberry foam and berries. You can watch her make it on YouTube. This is so easy it can be whipped up in 10min!!  ;)

I used this today to make my own wonderful creation - A choc mousse marshmallow slice!!! I made the bickie base in a slice tin and added the mousse mixture and a marshmallow mix on top of that and swirled it with a tooth pick, let it set and topped with toasted coconut. Very happy with that.

This is a French dessert cake. I had hardly noticed it in there before until my SIL was looking through my cookbook and said she makes it all the time (having a French hubby) Just wondering if Frozzy or anyone else in the know has made this. The rating, I'm still thinking about - but it has been eaten up by all - I am going to make it again and post a piccy. Definitely needs a scoop of vanilla ice cream or a dollop of cream. To me the best way to describe it is like custard and prunes - is that what it is Frozzy??

Recipe Book Recipe Reviews / EDC Apple Teacake
« on: August 25, 2011, 08:09:10 am »
There are a few versions of Teacake on the forum but the EDC version hasn't been commented on - has anyone else had good success with this?? I really like the batter. The recipe is for 2 teacakes and has 4 eggs and 250g flour. If you were having a tea party, putting these in the traditional round tins would be lovely but I was catering for a large function so suited me to put in a Lamington tin for ease of cutting up and serving. The mix is big enough to fill lamington tin wonderfully. The EDC recipe has almonds on top but I put apple and cherries (bottle) - thumbs up from everyone at school. Not even any left to take a picture of.  ;)

Desserts / Pudim de Coco
« on: August 16, 2011, 12:58:33 am »
Name of Recipe: Coconut Pudding
125g sugar
1 can of coconut milk (400g)
400g of milk (use the can from the coconut milk to measure the milk)
150-200g sugar
60 -70g corn flour
40 -50g of coconut
1.Heat 125g of sugar, slowly, in a heavy skillet, stirring constantly with a wooden spoon until sugar melts and is consistent, remove it from the heat and pour it into a mould. Set aside. (This could maybe be done in TMX but haven't tried it)
2.Put all the remaining  ingredients in TM, 90oC, 6-7mins, sp4.
3.Put the custard in a pudding mould previously prepared with the caramel sauce and allow it to cool down.
4.Put the pudding in the fridge and remove it from the mould when it is really cold. 

Tips/Hints: I used 12 silicon cup cake moulds.
Serve with banana ice cream.

*Adapted from EdiblyAsian

News about Thermomix / Adelaide Advertiser
« on: June 15, 2011, 03:49:08 am »
Monika Pawlisz, Branch Manager SA has featured in the Adelaide Advertiser yesterday, have a look at this article

Cakes / Pumpkin Fruit Cake
« on: May 22, 2011, 10:40:04 am »
Put 500g mixed fruit
125g butter
150g rapadura sugar (or any sugar)
250 water
into bowl for 10 min  :-: speed  ^^ at 100oC

Let cool to about 70oC and Pour into 'big' mixing bowl
add 1 tsp bicarb (foams up)
and then add 200g cooled cooked pumpkin and
50g golden syrup (or molasses for darker fruit cake)
1 tsp mixed spice
1/2 tsp cinnamon - Stir gently.

Make sure mix is cooled right down and fold in
250g flour + 2 tsp baking powder (or use SR flour)
Pour into square tin and cook at 180oC for 1 hour.  :)
This is the cake I bake when there are no eggs.

members' comments

Uni - Just out of the oven it smells soooooooo good. Lucky I am not a fan of fruit cake, will have too wait for DH to give me thumbs up or down, I am sure it will be up. I used sweet potatoes and walnuts in mine. Thanks Nay-nay. My mix was all so very, very dry when mixing it and did not rise at all but DH gave it 2 thumbs up.

Nay-nay - it doesn't really rise that much.

MJ -  I used brown sugar as I don't have rapadura. I also swapped out 150g water for 150g sherry and added 2 eggs. My cake rose really well. I cooked it a little slower (170C FF) and longer 1 hr 10 mins)  and lined my tin with two layers of brown paper, like I always do for fruit cakes.




Desserts / Pain au Chocolat with Beetroot
« on: April 03, 2011, 03:05:09 am »
This was absolutely scrummy!!! And so very easy!! ;)

Spice Mixes / Sausage Seasoning - make your own.
« on: March 18, 2011, 01:13:44 am »
We recently had a free range pig killed. We learnt from our last free range pig that the meat was extremely lean - which doesn't make the best pork products like bacon and ham - too rubbery. They also don't grow that big. So we decided we would get the whole lot made into sausages. This is a real treat for the house as I don't buy sausages as you just can't know for sure what is actually in them. The butcher is a personal friend and was very happy to accommodate my request of preservative free and that i wanted to supply the seasoning that went in them. This is what I came up with using this sausage recipe site as a guide. I made up my own mixes by swapping a couple things around and by multiplying recipe to put into 10kg of mince. If your are making your own mince at home with the TMX and don't have sausage machine you could use mix to make rissoles or a kofta style sausage.
Hungarian Raisin
pork mince: 1kg.
Coarse salt: 1 tablespoon
Ground black pepper: 1/2 teaspoon
sweet paprika: 1 tablespoon
garlic powder: 1 tbsp
Ground allspice: 1 teaspoon
raisins: 130g
Whizz the whole spices to powder first then add raisins and powdered spices and whizz together. Remember to use cling wrap in between lid and jug so that powder doesn't fill kitchen (and lungs)  ;)

Breakfast sausage
pork mince: 500g.
Coarse salt: 1/2 tablespoon
sage: 1/2 teaspoon
thyme: 1/3 teaspoon
Ground nutmeg: 1/8 teaspoon
Ground marjoram: 2/3 teaspoon
ginger: 1/2 tsp
Ground black pepper: 1/3 teaspoon

Spanish Chorizo
pork mince: 1 kg.
Coarse salt: 1 tablespoon
Garlic powder: 2 tbsp
Ground nutmeg: 1 teaspoon
Brown sugar: 2 tablespoon
Smoked paprika : 1 tablespoon
sweet paprika: 1tbsp
chilli flakes: 1 tablespoon

Your butcher may add water to mix and also want to add some kind of binder. Ideally Tapioca flour would be good but I could only find tapioca that had 220 in it at the supermarket which would have defeated the purpose of having preservative free. So we had "No Egg" as the binder. It has potato flour and tapioca flour in it. These sausages taste so wonderful and I think for me it is mainly because I know exactly where it came from.  ;)

Special Diets / No egg mayonnaise
« on: March 05, 2011, 04:21:25 am »
This little recipe is thanks to Frozzie. We don't have any allergies as such but it is excellent for when our hens aren't laying as many eggs.
300g oil
150g milk
1/2 tsp salt
1 tbsp lemon juice or vinegar

Weighed the oil out in a bowl ready to use.
Put the milk and salt in the the bowl and heat for 1 min speed 4 at 37 degrees.
Mix for 3 mins, 37 degrees, speed 5 while pouring the oil onto the lid with the MC in place.
Add the lemon juice (or vinegar) and mix for10 secs speed 3.
Add other flavours as you desire - garlic, mustard, pepper
Keep refrigerated until ready to use.
Thanks Frozzie  :-* :-*

Drinks / Cha cha water
« on: January 28, 2011, 09:00:26 am »
Has anyone tried these wonderful little gems??!! I discovered them at our little fruit shop on Wednesday and really love them! They are called Achacha and are from Amazon Basin of Bolivia now grown in North QLD. The name translates "Honey Kisses" so you can imagine they are quite tasty. I don't know how to explain but maybe a citrus lychee comes to mind??? Don't throw away skins we have been drinking what we call Chacha water all week. This recipe is straight off the website.
First make skin infusion:
Place washed skins, after eatting the white fleshy part of the fruit, into a container of water. Blend or simply soak the skins in the water. Use skins from 6 fruit per litre.
Leave in fridge, overnight, or for many days and use as required.
Note: Seeds remaining from pulping the Achacha can also be infused with skins
Then: if you want (we didn't bother sweetening - we liked it just how it was)
Add honey or Stevia.
Keep chilled in fridge until ready to use.
Add a sprig of mint if desired.
This refreshing drink has been used for centuries in Bolivia as a thirst quencher. Check out the recipes on their site, they would easily be made in Thermie and are authored by chefs like Alastair McLeod and Teresa Mustafa de Ribera. eg - Baroque Achacha Cocktail.

Non Food Recipes / Hard Lotion Bar
« on: January 14, 2011, 12:43:07 pm »
I found this site when Quirkycooking put the sunscreen and deodorant up. It is lovely.
120g beeswax
120g Shea butter
150 coconut oil
melt together (beeswax needs to be melted at 80C) I also added 2 Capsules of Vit E (Pin prick and squeeze in)
I poured into clamshell moulds from
It made 10.
From this basic mix other essential oils can be added to make:
Hair butter add orange oil
Bug repellent add citronella, cedar wood, lavender oils.
Lip Balm add peppermint oil
Have fun!!  ;)
(Picture coming)

Recipe Book Recipe Reviews / Quick Cheese Souffle - EDC
« on: December 13, 2010, 11:33:45 pm »
Has anybody tried the Quick Cheese Souffle in the EDC?? How did it turn out and what's your verdict?? My sister-in-law said hers wasn't at all like she had hoped - any suggestions??  :-)) :-\

Spice Mixes / Vegetarian Chicken-Style Seasoning
« on: December 08, 2010, 11:44:52 pm »
Ds son looked up this recipe to make for his vegetarian music teacher. I thought it was exactly like the bought one I used to buy years ago. Give it a whizz.  ;)

1 1/3 cup Brewer's Yeast Flakes - I didn't have this and replaced it with 150g Whey powder.
3 TBS Onion Powder
2 tsp Garlic Powder
2 TBS Salt
1 tsp Celery Seed
2 TBS Italian Seasoning
2 TBS Parsley, dried
Put everything except parsley in to whizz up til fine. I always put glad wrap over bowl before putting lid on when mixing spices so powder does not escape. Stir through parsly gently so it stays intact. That's it!! How easy.  ;)

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