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Messages - bellesy

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Chit Chat / Re: Look what Target has ....
« on: August 31, 2012, 10:21:36 am »
Just caught up with this very long thread.  It's so interesting to see a competitor in this very specific niche market (but sad to see that the Bellini is such a blatent copy).  I absolutely adore my Thermie and realise it is worth every penny I paid for it, but I admit that I really struggled with the price tag initially.   I saw this post from a Bellini-related blog, and it really reinforced to me that the TMX price tag just may have been worth it:

I do wonder though, how much more profit TMX could make if they lowered the price and enjoyed a massive increase in sales?

Seafood and Fish / Salmon with Lime Butter Sauce
« on: January 23, 2012, 09:05:05 am »
A really simple but tasty recipe, originally from here

For the salmon:
  • 4-6 salmon fillets
  • Zest from half a lime
  • Extra-virgin olive oil (optional)
  • Freshly ground black pepper
  • Rocket to serve

For the sauce:
  • 1 large garlic clove
  • 1/4 cup freshly squeezed lime juice
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup butter, melted


Brush salmon with oil (optional).  Cook salmon in the oven on a tray lined with baking paper for 15 or so minutes at 180 degrees.  Or cook on the stove top in a pan if you prefer.  

Make the sauce:
Peel a garlic clove and add to TMX bowl;.  Chop for a few seconds on sp 6.  Scrape down sides.
Add lime juice and pepper and combine well on sp 5 for 10 seconds.
Melt the butter (microwave or stovetop)
Invert the MC, set the blades spinning on sp 4 and drizzle the melted butter onto the lid.  It should take about 30 seconds to incorporate all the butter.

Zest the lime.

Serve salmon fillets on a bed of rocket, sprinkle on the zest and spoon over the sauce.

Any leftover sauce can go into the fridge and just needs warming before serving.

Members' comments
Obbie - Yum, yum. So easy and fast too. Thanks.

sue purrb -  I steamed salmon and vegies in the varoma, with potatoes in the basket. The sauce was very quick to make, but I think next time I would sauté the garlic first as I found the raw garlic to be very strong. On the plus side, we should be safe from vampires tonight! 

ES - I saw that this had been bumped, so I made it tonight as well. I cooked the salmon on the BBQ, and served it with bbq'd mushrooms and salad.  The sauce was quite thin and not really popular with my family. I thought it was nice and tangy, but I probably won't make it again. I have half of the sauce left over, so I've frozen it for another day.

Chit Chat / Re: excalibur food dehydrator
« on: November 26, 2011, 01:47:26 am »
Just got a 5 tray Excalibur dehydrator this week.  I wasn't sure about the plastic trays, so got a few stainless steel ones to fit instead.  So far I've made my first batch of soaked & activated almonds.  They turned out great!

Next up: kale chips.  Although I haven't had much luck finding kale at the shops at the moment, so maybe some other leafy green substitute will have to do.

I see that you can get teflex sheets for the trays.  Is there any reason why baking paper wouldn't do the same thing?

Chit Chat / Another kitchen machine that heats and blends...
« on: May 24, 2011, 11:23:29 am »
Anyone seen this before?  A Morphy Richards Soup Maker.  Hold 1 litre, costs $170.

Chit Chat / New automated cooking machine
« on: May 17, 2011, 07:21:08 am »
Saw this on a news site today... A masterchef contestent is working on an 'automated cooking machine' which will be the 'kitchen of the future'.  Um...I think it's already been done  ;)

Chit Chat / Combining a TMX with a pressure cooker
« on: May 08, 2011, 05:54:14 am »
I know I thought I'd never need another kitchen gadget after getting my TMX (and I use mine daily if not multiple times a day and adore it) but I'm a little bit taken with the idea of getting a pressure cooker.  Mainly because it's like a slow cooker on warp speed.

I've borrowed a few pressure cooker recipe books and by using both appliances, it should be amazingly fast to get delicious meals on the table.  Most stews and soup recipes look like they'd be quick to make if I chop onions/garlic/veges in the TMX, maybe saute in there as well, before adding that to the pressure cooker, and then putting in the meat and other ingredients. 

I'm excited about the possibilities!  Does anyone else use both appliances together and how do you find it?

Cakes / Re: Almond apple cake
« on: March 22, 2011, 12:23:47 pm »
Hope you love it.  I think it would make a great winter dessert with a bit of fresh, warm custard, too.

Cakes / Almond apple cake
« on: March 22, 2011, 01:30:40 am »
This was my first try at making this and I converted the recipe on the go.  It's from the Taste website here:

•   Melted butter, for greasing
•   100g unsalted butter, room temp
•   110g (1/2 cup) caster sugar
•   2 eggs
•   50g (1/3 cup) plain flour
•   1 tsp ground cinnamon
•   1 tsp baking powder
•   100g almond meal
•   2 Golden Delicious apples


1.   Preheat oven to 170°C. Brush a 20cm springform pan with melted butter to grease. Line the base of the pan with non-stick   baking paper.

2.   Peel, core and thinly slice the apples. 

3.   Grind the sugar for 10 secs / sp 8

4.   Add butter and eggs and mix 20 secs / sp 5

5.   Add flour, cinnamon and almond meal.  Mix 30 secs / sp 6

6.   Add baking powder and mix 5 secs / sp 6

7.   Add ¾ of the sliced apple and mix on reverse, speed soft until the apples are coated with the mixture (takes 40 secs – 1 minute).

8.   Spoon the mixture into prepared cake pan. Smooth the surface and then arrange the remaining ¼ of the apple slices on top. Bake in preheated oven for 40 minutes or until golden and cooked through when tested with a skewer. Stand in pan for 5 minutes before removing the outside of the pan.

Use a mix of almonds and cashews (or other nuts) if you like. 
Use red apples if you don’t have green ones.

It turned out beautifully: a moist, nutty apple teacake:

Bread / Re: Does anyone have a TMX recipe for roti bread?
« on: March 20, 2011, 07:31:07 am »
There's one here bellesy - scroll down until you come to it.

Oh, yay, thank you!  I didn't think to search for roti with 2 t's in it.  Will give it a go.

Bread / Does anyone have a TMX recipe for roti bread?
« on: March 20, 2011, 07:07:35 am »
...I'm wishing I had the Indian cookbook as I bet it's in there! 

Chit Chat / Re: Becoming a TM Demonstrator Consultant
« on: January 26, 2011, 10:45:26 pm »
I'm thinking about becoming a demonstrator (i have had my TMX for about a year and use it daily).  I already have a part time job and 2 young children.  I'm not really viewing it as a major income earner, more as something I think I'd enjoy. 

Can anyone tell me what the minimum time requirement would be per week to fulfil the role and keep an active status?  There'd be demos, deliveries, cooking demonstrations (do you have to go to all of those?) and weekly meetings.  I'm just trying to work out whether I can fit this in at this point of my life.  Any advice would be really welcomed!

« on: November 20, 2010, 03:30:32 am »
I made these a few days ago, and used roasted JAP pumpkin that I had leftover from the pumpkin soup I made the night before.  Because it's been roasted, the pumpkin was quite sweet on its own, so I think next time I do it that way I'll leave out the sugar. 

Chit Chat / Re: Challenge #5 - 4 ingredients or less
« on: October 28, 2010, 10:35:11 am »
How about Essene bread?  It only has one ingredient   :D

Recipe Requests / Re: How do you make Essene bread using a TMX?
« on: October 17, 2010, 08:39:15 am »
Check out Chelsea's work and maybe PM her & CB79 for some ideas.

That blog is awesome!  Thanks for the link.

Recipe Requests / How do you make Essene bread using a TMX?
« on: October 17, 2010, 01:33:24 am »
I would like to try making Essene bread at home by sprouting wheat berries and then using the TMX as a grinder to make the dough.

Has anyone done this and what do you recommend?  If you have a recipe you know works, I'd love to see it!

Thanks in advance  :-*

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