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Topics - Greyhoundmum

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Tips and Tricks / Ingredient substitution
« on: September 15, 2013, 05:04:15 am »
Can anyone tell me ?  If I want to use polenta in a citrus cake - do I omit some of the flour?  If I want to add almond meal do I omit some flour?

Cakes / Lemon Almond and Ricotta Cake
« on: June 20, 2013, 12:05:55 pm »
90g melted butter
250g fresh ricotta
2 eggs room temp
160g raw sugar
zest and juice 3 lemons
1 1/2 cup self raising flour
60g almond meal (either pre made or grind your own prior to starting)

Grease 22cm springform pan with some of the melted butter, preheat oven to 180 degrees
Place raw sugar and lemon rind in TMX and blitz 5 seconds SP 7
Add to bowl, eggs and ricotta cheese, mix 15 seconds speed 5, scrape bowl if necessary, add butter and lemon juice and mix 5 seconds SP 4.  Add flour and almond meal and mix 15 seconds SP 4-5 scraping down bowl as needed.
Scrape into tin and bake 35 mins until skewer comes out clean.

This was very moist and lemony without any icing, would also be nice with lemon icing or hot lemon syrup poured over.

Converted from

Cakes / Raspberry and White Choc Friands
« on: April 28, 2013, 04:13:10 am »
125g frozen raspberries
185g butter melted
6 egg whites
1/2 cup plain flour
1 1/2 cups icing sugar(pre made in  TMX
100g almond meal (bought or make your won in TMX)
100g white choc bits
1/4tsp almond essense (optional- leave out if you don't like a strong almond taste)
1/4 tsp vanilla paste

grease and line bottoms of 12 hole friand pan, preheat oven 180 degrees

Mix egg whites almond essence and vanilla essence in TMX 30secs/Sp 4

Add flour, sugar and almond meal mix with TMX running pour in melted butter through lid

Add half the raspberries and the choc bits and mix on REVERSE Sp 3 until just combined. Gently add the remaining raspberries in the bowl and jut mix with spatula until they are covered.  (this step is optional, if you don't mind the raspberries getting broken up you can add them all, alternatively you can push them into the tops of the friands before baking)

spoon into prepared pans and bake for 25 mins, leave to cool then turn out and dust with icing sugar or serve with berry coullis.

Adapted from

Main Dishes / Thai Chicken and Vegetable Pot Pies
« on: March 13, 2013, 12:37:07 pm »

olive oil
500g diced chicken
2 rashers bacon
1/2 onion
1 clove garlic
1 carrot
1 red pepper
1/2 zucchini
1 leek
small bunch coriander
2tbs veg stock concentrate
1tbs store bought thai green curry paste
2tbs cornflour
200ml coconut cream
100 ml water
ready made puff pastry


chop onion, garlic, carrot, zucchini, pepper and  coriander 4-5secs SP 5
Add olive oil and sauté 2 mins 100 deg sp 2.
Add stock, curry paste, cornflour (mixed with little water) and coconut cream and chicken.  I chose to pan fry my sliced leek and my bacon in the fry pan to brown. It would be fine to just add with the veg and eliminate this step.  Add the leek and bacon through the lid.  Cook 20 mins, 100 deg, sp 1-2.

Once cooked transfer to ramekin dishes and  top with puff pastry. Brush with egg and bake until pastry crisp and golden.
This made 9 medium sized ramekins. perfect for my family as they love pies!  

members' comments

MF - it's delicious. I used red curry paste. I made mine in Texas muffin pans with both top and bottom pastry. I had home made shortcrust on the base then added the filling and topped with bought puff pastry. Had some leftover and made 2 pot pies as well. We prefer pies to pot pies and glad they tasted nice.

Yvette - Made these, enjoyed by all. I would make mine as pies next time as I like more pastry.

cookie - I made 1 large pie, we really loved it. In fact, I made another one which is in the freezer at the moment.

ES - it was a resounding success. I used 600g of chicken, halved the curry paste, substituted a green capsicum for red and a tin of coconut evaporated milk for the liquid. It was a little runny, so I added an extra tablespoon of corn flour. I decided to make one large pie but had so much filling, that I made two pies. However, we only have half a pie left - everyone had seconds and DS had thirds. 

kmw - Made this with tandoori curry paste as that's all I had. Yummy, simple to make. Made 6 individual ones & have 4 for the freezer.

Chit Chat / Use of personal information by consultants
« on: March 12, 2013, 06:11:48 am »

My consultant gave up demonstrating a while ago and when I was advised of this I was given the phone number and email of her group leader. I politely told her that I would contact HER if I needed any help or assistance. SInce then I have recieved several more phone calls from different consultants advising me my consultant retired and offering to help me.

I personally disapprove of this approach - it is no more than simple cold calling to try to boost sales/clients for maybe newer consultants (I have worked in sales/partyplan myslef before so know the methods).

Shouldnt there be stricter rules around "passing on" of phone numbers and emails to other consultants, after all i gave my details to one consultant not for a general purpose. 

Sorry to rant but this type of thing irks me!   :(

Drinks / Piña coladas
« on: December 23, 2012, 06:02:52 am »
Made this and turned out great.

1 cup of ice
1 liter pineapple juice
250 ml Malibu ( or you could use white rum and coconut cream)

Whizz up 20 seconds sp 7

Insert butterfly 1 min sp 4

Lovely and frothy !

This was enough to serve 6

Desserts / Individual desserts with photos
« on: December 23, 2012, 02:38:36 am »
hi thought I'd start a new thread. I always do my desserts as individual makes it easy when guests want to try more than one!,

Here are the ones I made for last night.  Individual pavlovas, passion fruit custards and citrus tarts and macaroons.

Recipe Book Recipe Reviews / Individual Christmas Puddings from QFITT
« on: December 12, 2012, 01:27:17 pm »
I am excited....I have my dariole molds and I have the fruit mix on soak.  I am going to make these tomorrow.  I have found several references to this recipe but no reviews.   Has anyone else made them???

Fig, Apple and Walnut Paste

Delicious with soft cheeses and crackers

Converted from CSR Sugar website

Makes 24 x 1\3 cup muffin sized pastes


3 large granny smith apples, peeled (probably no difference if you dont peel)
Juice of one lemon
3 cups of Jam setting sugar (600 g but i would reduce next time )
1 tsp cinnamon
1 1/4 cups dried figs ( about 200 g)
125 g walnuts toasted

Chop the dried figs 6-8 secs Sp6 set aside

Chop the toasted walnuts 2 secs Sp4 set aside separately

Peel and quarter apple blend 10 secs Sp 8 scrape down and repeat until you have smooth paste

Add to the apple in TMx, the lemon juice, sugar, cinnamon and figs

Cook 90 degrees, 35 minutes Sp 2

Stir then cook another 2 mins on Varoma temp Sp 2

Stir thru walnuts 5 secs Reverse  Sp2. ( I actually put my walnuts in with figs and cooked as I misread)

Pour into muffin tins that are lined with plastic wrap or foil muffin cases.

Leave to set overnight. turn out and serve with cheese and crackers.

Recipe Requests / Anyone have recipe ginger cake?
« on: October 14, 2012, 12:40:54 pm »
has anyone got a recipe that is similar to the McVities Jamaican ginger cake???

Chit Chat / Challenge Try something new in TMX this week
« on: August 22, 2012, 05:27:35 am »
Hi All

thought Id start a new thread to keep those of us who aren't on the WA Reatreat busy!!!

I've had TMX for two months now and I have made lots but tend to make the same again - human nature to repeat successes!!!

How about "getting out of your comfort zone" and trying something new in your TMX that you haven't done before.

 It may be getting out your Varoma for the first time, making jam, making yogurt, bread or whatever it is that you have been wanting to try but just haven't got round to it yet!!!

Recipe Requests / Chocolate brownies
« on: July 28, 2012, 02:51:29 pm »
can anyone help me find a brownie recipe? Thanks

Recipe Requests / Raspberry Frangipane tart
« on: July 24, 2012, 07:52:38 am »

I just had a work lunch and we had the most wonderful raspberry frangipane tart. It was so yum.  I came and looked on the forum but can only find bakewell tart, not quite what i am looking for.

I have however found a recipe on the internet that I am wondering if any of you experienced TMXers would be able to convert?? Here is the link below if anyone has the time, I would really appreciate it.

Questions? Technical Issues? The Survival Guide / Varoma Veggies help
« on: July 19, 2012, 12:48:56 pm »
I have had TMX about a month and only used varoma twice. Tonight I cooked rice and thought I would steam veggies at the same time. By the time the rice was cooked in 15 mins the veggies were barely warm. I put the rice aside topped up the bowl with water and set the TM to cook another 10 mins at the end of the cooking time the veggies were still only half cooked.  It did not see to be heating up top bowl, not much steam either, the vents were not all covered.  Can anyone advise?

Questions? Technical Issues? The Survival Guide / lemon butter help!
« on: July 11, 2012, 05:45:44 am »
Well I had my first unsuccessful TM creation. I made lemon butter from EDC and it came out way too runny. I put in the jars and left in the fridge hoping it would set firmer and still hasnt it is like pouring consistency I got some pretty jars, lids and made labels as I want to give them to the ladies
who came to my TM demo as a thankyou.

does anyone know how I may salvage?  BTW it still tastes good

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