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Messages - bellesy
16
« on: October 12, 2010, 11:57:20 am »
Name of Recipe: Quick and delicious pea soup
Number of People:4
Ingredients:
1 large onion, peeled and quartered
2 sticks celery, chopped into big chunks
1 knob butter
Splash of olive oil
Spash of water
2 large potatoes, peeled
1L vegetable or chicken stock
500g frozen peas
100ml double cream
Adapted from a Jamie Oliver recipe (20 min meals)
Preparation:
1. Put the onion and celery in the TMX and chop for 5 seconds, sp 6. Scrape down sides and blitz again if need be.
2. Add a splash of olive oil, a knob of butter, and a splash of water and cook for, 100 degree / 10 mins / sp1.
3. Add the stock and bring to the boil (100 degrees). If you heat your stock in the microwave, or use hot water when you make your own with stock concentrate, this won't take long.
4. While bringing it to the boil, grate the potato with a grater and add it to the stock.
5. Add the frozen peas
6. Mix the cream through on speed 3 for 20-30 seconds or so and cook for 5 mins / 100 degrees / sp 1.
7. Blend on speed 9 for 30 seconds until smooth.
Serve with crusty bread rolls (we love Isi's recipe for these).
Hints/tips: You can add 2 sprigs of mint to the recipe if you like (add along with the grated potato), or use mint peas.
It's tasty, but doesn't have a kick to it, so add some spices if you like.
17
« on: September 28, 2010, 12:45:35 pm »
After making this no-knead bread quite a bit I decided to try Isi's bread rolls ( http://www.forumthermomix.com/index.php?topic=2729.0), and Isi's are much lighter/flufflier than the no-knead bread, which I find a little solid and dense. The quickness to prepare a loaf is great with the artisan recipe, but Isi's are my favourite!
18
« on: September 28, 2010, 12:39:46 pm »
Yes you can substitute spelt flour for plain wheat flour. When baking with spelt flour you just need to be aware that it behaves a little differently to wheat. You need to either reduce the amount of liquid in the recipe by about 20% or add 20% extra flour to get the best results with spelt. 
Ah! This is why my spelt banana cake turned out to be banana pudding instead (although it was still yummy with a bit of cream). Thank you very much, I'll factor that into future recipes!
19
« on: September 26, 2010, 02:13:50 am »
Ooh, these sounds so tasty!
Where's a good place to buy couveture chocolate in Oz?
20
« on: September 26, 2010, 02:00:04 am »
Thanks for posting this recipe I have just made it through my 3rd sugar free day. but will make this on the weekend. my hubby is busy putting new holes in his belt after being sugar free for 6 months.
Yay! Hope it's going well. After about a week of being sugar free, I wasn't tempted by sweet things anymore, and have stuck to it without any setbacks for a few months now (and don't have any plans to turn back). This sauce is an acquired taste and isn't identical to the bought variety, but the family seem to really enjoy it.
21
« on: September 25, 2010, 05:43:02 am »
This is a bit left field, but does anyone know if spelt flour work ok as a substitute for plain flour? 
22
« on: September 18, 2010, 06:06:14 am »
I would not add the bbq chicken until the sauce with onions, carrots, flour etc has cooked out well and truly, s the chicken is already cooked.
I just tried the "all in" method, and stirred in the bbq chicken at the end, and it was quick, easy and just as good. I've modified the original recipe to show this new method.
23
« on: August 08, 2010, 02:01:05 pm »
Thanks for that - I have some fructose sugar in the cupboard that I bought for some experiment? Being a fruit sugar I thought it was good - live and learn (or don't live if you don't learn!)
 Sounds scary!
24
« on: August 08, 2010, 01:47:42 pm »
Yes, the book explains it way better than I could! Essentially, sucrose is half fructose and half glucose. The glucose part is ok, but too much of the fructose is not. Fructose is processed by the liver, and if you have too much, it will be turned into fats that get released into the blood stream. Sugar is also addictive and interferes with the body's natural appetite control. I'm sugar free now and seem to need much less food than I used to. I also have also noticed a heightened sense of taste. But because sugar is hidden in everything, you have to make a lot of things from scratch. Which is where the Thermomix comes in really handy. The book is really good, and there is also a recent news article re: a study done by the American Heart Foundation on sugar here that's quite interesting: http://www.smh.com.au/lifestyle/wellbeing/sugar-as-bad-as-fat-20100421-su8s.html.
25
« on: August 02, 2010, 11:39:25 pm »
For anyone eliminating sucrose from their diet, you can try this. It's from David Gillespie's Sweet Poison Quit Plan book ( http://sweetpoison.com.au), and it uses dextrose (which is glucose) instead of sugar. Dextrose is available at places like KMart and BigW in the brewing section. It's about the same price as sugar. a. 1 red onion, peeled and quartered b. 1/4 fennel bulb (no more or it's overpowering) c. 1 stick celery, chopped into rough chunks d. Small piece of ginger e. 2 cloves garlic f. 1/2 red chilli g. bunch of basil, leaves picked and stalks retained h. 1 teaspoon whole coriander seeds i. 2 cloves j. olive oil k. salt l. pepper m. 3 x 400g tins chopped tomatoes with no added sugar n. 200 ml red wine vinegar o. 1/4 cup dextrose Put ingredients a) to f) in TMX, plus the stalks of the basil, and chop for a few seconds on sp 7 until it's all fairly finely chopped. Add coriander seeds and cloves. Add a good dash of olive oil and cook at 80 degrees, soft stir, for 15 minutes. Add tomato tins and also one tin of cold water. Bring to the boil to 100 degrees, sp 1 (takes about 8 mins or a bit less). At this point you need to simmer it for up to 2 hours to get it to reduce by half (2 litres down to 1 litre). I tried this in the TMX with the MC off, but after an hour it had hardly reduced at all, so maybe the opening of the lid is not enough surface area for letting the steam out, so I transferred it to an open saucepan, and simmered it there to reduce it. Transfer back to the TMX, add the basil leaves and puree on speed 9 or 10 for 20-40 seconds until it's really smooth. Add red wine vinegar and dextrose and simmer in the TMX (or a saucepan) until it reaches tomato-sauce consistency. Taste and add salt & pepper as required. Pour into sterilised bottles and store in the fridge. It keeps for 6 months.
26
« on: August 02, 2010, 11:16:42 pm »
This meal is our favourite TMX meal ever, hands down!
27
« on: March 19, 2010, 12:23:27 am »
Any hints on rinsing quinoa? It's so small that I though it would fall straight through the TMX basket.
This sounds delicious.
I use a strainer, so the grains can't slip through and that works pretty well for me. It's not a big deal to tip the soaked/rinsed/drained quinoa out of the strainer and into the TMX bowl.
28
« on: March 18, 2010, 11:08:20 am »
Name of Recipe: Sweet Potato Burritos
Number of People: Makes 8 burritos
Source: Adapted from a recipe in a Coles catalogue (warning: not a fully 'from scratch' meal)
Ingredients:
1 onion, peeled and quartered
2 cloves of garlic
1 tbsp rice bran oil (or similar)
450g sweet potatoes, peeled and chopped into small pieces
1 x 400g can of kidney beans, drained
1/2 cup water
A burrito meal kit (containing 8 burritos, mexican spices pack, salsa pack)
125g grated cheese
Preparation:
Preheat the oven to 175 degrees C and line a tray with greaseproof paper.
Peel and chop sweet potato into small chunks. Boil potatoes in water on the stove. While they're cooking:
Place onion and garlic in the TMX bowl and chop on speed 5 or 6 for about 5 seconds
Add oil and saute at 100 deg, speed 1 for about 3.5 minutes
Add drained kidney beans and blitz for 10 seconds on speed 6 or until crushed
Stir seasoning mix into 1/2 cup of water and add that to the bowl. Cook at 100 degrees for 1 minute, speed 3 so it's combined.
When the potatoes are ready:
Add cooked pieces of sweet potato into the bowl and blitz on speed 6 for about 10-20 seconds, until blended and mixed through.
Spread mixture onto burritos. Top with grated cheese, fold up and place on tray (with the folded bits facing down) and cook at 175 degrees for 12 minutes. Serve with salsa from the kit.
Tips/Hints:
Make the mixture as smooth or chunky as you like. Alter the blending times for the beans and the potatoes to suit the texture you prefer. Start conservatively and keep blending until you're happy with it.
I make up enough for one family meal, and if there are leftovers I make them up and freeze them, ready to be thawed and cooked on a 'no cook night'.
I keep a burrito kit and a tin of kidney beans in the pantry, and as we usually have sweet potato on hand too, I can make this whenever we like.
29
« on: March 18, 2010, 05:57:23 am »
Name of Recipe: Creamy Quinoa Porridge Number of People: About 4 servings Source: inspired by http://www.passionatehomemaking.com/2009/07/quinoa-creamy-quinoa-porridge-other-recipes.htmlIngredients:1 cup quinoa grains 1 tbsp apple cider vinegar 1 1/3 cup water for cooking 1/2 - 1 apple, peeled and chopped Handful of sultanas Preparation:1. The night before, rinse the quinoa grains for 1 minute in a strainer, then put the strainer in a bowl and cover the grains with water. Add 1 tbs of an acid medium, such as apple cider vinegar and let it soak overnight 2. Rinse the grains again in the morning, drain and add to TMX bowl. 3. Add cooking water and blitz on speed 6 for 30 seconds. This will make the texture of the porridge smoother. 4. Add in sliced apples and sultanas 5. Cook for 14 mins, 100 degrees, speed 1. Tips/Hints:If you like a bit of crunch in the apples, dice them instead of thinly slicing them. Other fruit like blueberries would work well, too. Blending the grains makes it smoother, and more like a traditional porridge. The 'tails' on the grains mean that it doesn't really ever get silky smooth, though! Spoon out the porridge, then wash the TMX bowl via some warm water, dish soap and a few turbos. If you do it soon after serving, it will be easier to clean the bowl.
30
« on: March 13, 2010, 10:47:55 am »
Made these today (skipped the choc chips, but I don't think it matters). They were really wonderful. ( Although possibly anything with that much butter and sugar probably would be) 
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