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Topics - Lellyj

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 Lemon Parmesan and pea risotto from cooking with Tenina

Hi all - sorry I'm a bit out of practice for Forum posting--hope posting this here is okay. Long time, no post, I'm afraid!
Anyway, I made this tonight, the cupboard was bare! I did ride my bike down to the milk bar to get some cream, but most people would have most of these items on hand even when they haven't gone shopping recently. Anyway, it was really a delicious risotto and I loved the oozy egg on top--never thought of doing that! I used chicken stock paste as I haven't made Tenina's stock powder yet. Only fed me and 2 of my menfolk.


I made a modified version of this salad, and dressed it with a orange juice, whole grain mustard and just a teaspoon of EVOO per serve so we could eat it on the 5 2 fast diet. If you like raw fennel, as I do, the Tmx is a great way to prepare it. Processing for 1 second on speed 5 really works. There were still a couple of biggish chunks, that I fished and returned to the jug and chopped for 1 more second. I thought the texture was great. We ate this salad with some marinated gummy shark.

Stil trying to figure out Tap-a-talk, hope this is posting where I think it is!

Linked JD

Recipe Book Recipe Reviews / QFIT - Gingered Beef
« on: January 12, 2015, 12:27:45 pm »
This was quick and tasty.  I only had 50g of ginger and that was fine.  I think it is important not to "over pulse" the beef at the end as it could easily become paste, and I probably held the turbo button a fraction too long, wouldn't want it any more minced!

Served rolled up in lettuce leaves with out the horseradish cream, this recipe worked out to be about 210 calories, so it was great for a "fast day" on the 5:2 plan.  I have half left for next time!

I am loving this book.

Linked JD

Recipe Book Recipe Reviews / QFITT--Brown rice with olives
« on: January 11, 2015, 04:09:53 am »
Am out of practice with posting, hope this is the right spot to put this and moderators will link later??

Anyhoo, I thought this was an easy, healthy, tasty side dish.  I only used 200g of kalamata olives because I thought 300g would make it too olivey for one of my boys.  He didn't eat it anyway, so next time I will use the whole amount.  Perhaps because I used fewer olives I thought it needed a bit of salt.  I mashed up the olives a bit by forgetting to use reverse for a few seconds, but it didn't matter.  Will cook again.
Linked CC

Chit Chat / Hello old friends
« on: December 28, 2014, 04:03:07 am »
Hello forum folk. I thought I would say hello and thank you to all of you who make this forum the wonderful resource it is. I was quite active on the forum for some time but over the last 18 months or so my work and home life have been so busy, I have kind of drifted away. Although still using my thermomix regularly, I have been lacking inspiration and just cooking the same dishes over and over. I usually got my recipes from here or on the web from blogs etc (I'm a very messy cook!) and so I asked dear husband to buy me a thermomix cookbook for Christmas providing links to books by Tenina & Alyce! Well, he must be looking for a shake up in the kitchen too, as he bought me 4! Since Christmas I have been leafing through, drooling over the pictures in said books, with no clue where to start! Ahhh, the forum to the rescue! Thank you, thank you all for your wonderful reviews. I am certainly re inspired! I have made Teninas's Frozen Meringue cake (with reduced sugar as advised be forum peeps--yummy and easy) and Alyce's salmon patties will be next. Funnily enough browsing through the forum I even found reviews I have written about recipes I had forgotten all about, too. Still trying to learn to drive tap a talk so I hope I am posting this in the right spot.

It was good to see some familiar "faces" and also to see that there are plenty of new folk flying the forum flag. Thanks again & Happy New a Year!

Main Dishes / Giant meatballs stuffed with mozzarella
« on: May 26, 2012, 03:20:47 pm »
Hi all. Have not had much time to contribute to the forum lately, other than to quickly find something for dinner, but I was really pleased with this recipes by Justine Schofield, one of the original Masterchef contestants, that I got for, that I thought I'd share. The comments on indicate that people thought that it was a yummy, but time consuming meal to prepare, but I didn't find it a chore with Clancy (tmx) on board.

Ingredients (serves 4)
1 tablespoon olive oil
2 bacon rashers,
1 brown onion
2 thyme sprigs, leaves picked (didn't have any, so left out)
500g beef mince
250g veal mince
250g pork mince (I used 1/2 beef, 1/2 pork, you can mince in tmx if you like)
50g day old bread
2 tablespoons fresh ricotta
1 egg, lightly whisked
30g Parmesan
1/2 cup flat-leaf parsley leaves
2 garlic cloves
16 small bocconcini mozzarella (I used 8 boconccini, the size of a walnut in the shell)
Finely grated parmesan, extra, to serve
Basil leaves and crusty bread, to serve

Tomato sauce
2 tablespoon olive oil
1 brown onion, finely chopped
2 garlic cloves, finely chopped
2 anchovy fillets in oil, drained, finely chopped
1 long red chilli, seeded, finely chopped (I used 1/2 a tsp of chilli flakes)
400g can chopped tomatoes
700ml btl tomato passata (sieved tomatoes)
(I added a heaped teaspoon of sugar)
1 dried bay leaf
Heat oven to 180.
Chop onion and bacon for a few seconds, speed 6. Scrape out and cook in the olive oil in a small frypan with thyme (if using) until onion is browned. (could do this in thermomix, but I find the bacon goes kind of watery). Allow to cool.  

Meanwhile chop garlic and parsley, by dropping on to spinning blades through hole on top of lid, few seconds, speed 8. Scrape  into large mixing bowl, no need to wash the tmx bowl, grate the cubed Parmesan, empty into mixing bowl, and make breadcrumbs, empty into mixing  bowl.

Add the meats, the egg and ricotta into the large mixing bowl and mix ingredients together and season with salt and pepper.

Start to make sauce in tmx, chop onion and garlic and chilli, 5 seconds, speed 6. Add anchovies and olive oil, and cook varoma temp, speed 1, 5 minutes. Add passata and tomatoes, bayleaf and sugar if using. Cook 30 minutes, 100 deg, speed 1, with steaming basket on top, instead of measuring cup, to stop spattering. Taste and season if required.

While sauce is cooking, divide mixture into 8 and shape each piece into a tennis ball sized sphere.  Pierce the ball and poke in a bocconcini, and carefully seal the meat around it. Place on lined tray (I cooked the meatballs in a Pyrex  lasagne dish, so that I could just add the sauce later). Bake for 15-20 minutes.

Remove meatballs from oven and tip off any fat if desired (the pork mince I used was quite fatty). Cover with the tomato sauce and bake another 30-35 minutes (I turned the meatballs over a few times in the sauce while baking). Garnish with extra grated Parmesan, basil leaves and serve with crusty bread (I made Isi's extraordinary "ordinary" bread)

We thought these were delicious and filling.  Serve them very hot so the cheese is stretchy rather than rubbery. I only took a picture of the uncooked meatballs, and can't figure out how to upload from ipad, but the finished product looks exactly the same as on (yah!) I hope others enjoy too.

members' comments

maddy - 1 meatball was enough!, very filling. Enjoyed but thought the sauce was a little lacking, so added a little more sugar and pizza topper herbs to it. I think meatballs/meatloaf do fare better texture wise, by mixing by hand, not by TM....just my opinion.I did add marinated feta instead of ricotta and used only 1/4 tsp. dried flaked chili in the sauce....enough heat for us.

jakodai - it was beautiful! I don't add the ricotta because I didn't like the smell of it.I took a shortcut and added the meatballs to the sauce when I first started cooking it, so the fat from the meatballs went into the sauce which meant it wasn't really usable to pour over the meatballs when serving which would have been very nice. I will definitely be making this again!

Hally - These are delish. Did change them slightly, 500g pork & 500g beef minced. Used fetta instead of ricotta as I had fetta.
Meatballs absolutely yum but they are huge, 1 for me, 2 for dh & cp (cp not quite finished no.2)   dh & I had crusty bread, cp had rice.
I cheated on the sauce, used Leggos (as had in my cupboard) & added herbs from the garden.  Still very nice then baked in oven with slices of parmesan cheese on top. Result, yes loved by all. OK Went back for 2nds, 30 mins later  ;D

cookie - made only a half mix and made 4 large meatballs. We had one each and the freezer got the other. We loved it and will definitely make it lots more times.

Breakfast / Corn and coriander fritters
« on: April 08, 2012, 04:03:10 am »
Makes 10


    1/2 cup (75g) plain flour
    1/2 cup (100g) rice flour
    1 tsp baking powder
    2 eggs
    4 spring onions,
    1 green chilli, seeds removed, finel
    1/2 cup coriander leaves, plus 1/4 cup coriander sprigs
    3 corn cobs, kernels sliced (I used 11/2 cup of defrosted frozen corn kernels)
    Sunflower oil, to shallow-fry
    1 avocado, chopped
    1 tbs extra virgin olive oil (*I used chilli infused olive oil)
    black pepper
*cooked bacon and vine-ripened cherry tomatoes, to serve


(Grill or pan-fry bacon and roast cherry tomatoes to have ready to garnish, if desired)

Chop the spring onion, chilli and 1/2 cup coriander, speed 5or 6 for a few seconds.

Add the flours, baking powder, eggs, and half the corn kernels to the tmx bowland mix,speed 6 for 15 seconds.  Add the remaining corn kernels and mix on  :-: for a few seconds until combined.

Heat 2cm sunflower oil in a non-stick frypan over medium heat. In batches and using 2 tbs batter for each fritter, add batter to frypan and cook for 1-2 minutes each side until golden and cooked through.

Gently toss avocado with coriander sprigs and extra virgin olive oil. Season.

Serve fritters topped with bacon, roasted cherry tomatoes and avocado salsa.

 I put them all on a big platter and it looked very pretty. 5 of us had 2 each, and then followed with a cinamon scroll (Bill Granger's recipe, adapted by Julie O, from the forum) and some thermomix fruit juice, it was a nice Easter Sunday Breakfast.  I got the recipe from and I neglected to take a picture, but they looked exactly like the one on the taste page (Yay!) so I copied that one here too.

I used 1/2 cup of  rice flour as stipulated in the recipe, but I don't think it would be really necessary.

Recipe Book Recipe Reviews / Dinner Spinner App--Chicken Vindaloo
« on: April 07, 2012, 12:19:04 pm »

Okay, so I apologise to anyone who I confused.   I had it in my head that this was another chicken rendang recipe that was different from the one in For Food's Sake . . . oops!  Of course it's dfiferent because it's actually CHICKEN VINDALOO!  So if you read my earlier post, sorry. This was one of the recipes that came in the latestupdate to the app that was available earlier this week.  

My rating 5/5!! This recipe is dead easy.  The most time consuming part (other than taking the excess fat off the chicken thighs) was dishing out the spices--there are 12 different spices!! This may be off-putting for some, but I cook a lot of Indian food and had all of them in my cupboard but only whole fenugreek and cardamom, which I ground before toasting the spices.  Because there was only a small quantity, it didn't grind that well, but it didn't affect the recipe.  I also didn't have cayenne so used 1/2 a teaspoon of chilli flakes instead.  The resulting curry was pleasantly spicy, but not too hot (infact son and husband would have probably liked more heat).  The sauce was quite thin, some might like to thicken with cornflour, but we liked it as is.  I served it with chopped tomato and cucumber with coriander as Tenina suggested.  The flavour is beautiful and well worth locating the spices!!

Yum!  Yum!

I really think it's fabulous that Tenina has added to the Dinner Spinner content.  I have enjoyed the new recipes and think it's very generous of her.

« on: April 01, 2012, 04:12:26 pm »
As some of you may  know from reading a previous post, I made hot cross buns with my class the other day.  I was busily helping the grade 1/2s measure out yeast and thinking that the thermomix was the best thing ever for cooking in the class room when all of a sudden a robotic voice said "Add yeast to milk" . . . SERIOUSLY for a  my first reaction was, "OMG, it weighs, measures, stirs, chops, cooks and TALKS!!"  Yes for a split second I forgot that one of my students has cerebral palsy and can't speak and has a device called a dynovox which he and his aides use to communicate with . . . Ah well, maybe the TM41!

Recipe Book Recipe Reviews / Mango Daiquiri--Entertaining with Nico
« on: January 26, 2012, 07:11:41 am »
I made this recently for a cocktail party.  I used beautiful big honey gold mangoes.  I used the quantities described in the booklet, and while delicious found them  strong (and that's a bit unusual for me) so I probably only put in 2/3rds of the alcohol for the second batch.  Make sure you use the plenty of ice as brings the volume up a bit and dilutes the alchohol!

Drinks / Bellinis
« on: January 26, 2012, 07:07:05 am »
I made Bellinis recently for a cocktail party.  I had some really ripe yellow peaches and I halved and skinned them (about 250g of fruit and 200g ice as per EDC) and then blitzed with some ice and then added about a measuring cup of cointreau. I put a couple of tablespoons in each glass and then topped up with champagne.  This quantity made enough for 10 Bellinis, but I did use about a bottle and a half of champagne.  THey were delicious and refreshing on a very hot day and not quite as alcoholic as a regular champagne.  Yum!

Recipe Book Recipe Reviews / Thai fish cakes--entertaining with Nico
« on: January 24, 2012, 10:51:22 am »
I didn't have quite aenough fish for this recipe and probably made the cakes a little on the big side, so I got about 20 fishcakes which I could fit all in the varoma dish and tray at the same time.  I liked the flavour, but not the appearance of these when they came out of the varoma, so when it came time to reheat them, I put them in a nonstick pan and just flipped them over once or twice.  This made them brown up abit and they looked much more attractive.  This was quite a quick and easy recipe to do and my guests enjoyed them.

This recipe made a huge pie!  It was very substantial and filling too. It was yummy hot, but I think I like it even better cold, and my son took a slab of it to work today for lunch, so I agree with Tenina's comment that it would make great picnic food. I quite often make spanakopita (greek spinach and cheese pie) but this is more filling and I really liked the addition of lemon and brown rice. 

I cooked the rice way longer than the 8 minutes stipulated in the recipe (maybe 20 minutes) and it was still quite chewy in the finished pie (I liked it that way, though). I googled to see if anyone esle had reviewed this recipe anywhere and didn't find anything yet, so after the 8 minutes when the rice looked pretty much uncooked, I cooked it that bit longer.  I will be interested to hear others comments on this.

The pie is quite rich tasting with 300g of cheese all up, and I was thinking I might one day try replacing the mozarella with maybe some cottage cheese or ricotta, but that might make the mixture too wet.

Anyway, other than the rice cooking issue, this is great, filling vegetarian recipe which I will certainly be making again, thanks Tenina.

Recipe Book Recipe Reviews / Seeded quinoa salad--Dinner Spinner
« on: January 10, 2012, 01:59:35 pm »
I love quinoa and we loved all the bits and pieces in this salad, it had a great texture.  (I cooked the quinoa a little longer than the recipe stated, because it didn't look done enough to me, but on comparing the method to the "minted quinoa salad", I wonder if the quinoa in this salad is meant to be a bit crunchier and more seedlike, as the minted salad doesn't stipulate pre-soaking and has a longer cooking time.)  I didn't have any tamari, so I used just kikoman soy, and I was a little disappointed as I thought this taste dominated the salad, and made it too salty. I find the taste of tamari a bit "lighter", so next time I will fiddle a little and perhaps use a little less soy or tamari in the dressing.  Will definitely make again, with tweaks.

BTW Judy, is there a way for us to add reviews to the list, or do we sit back and let you work your magic?  I noticed that Cookie mentioned in a post that she added a link herself, but thought that maybe she could do this because she is a moderator??

Vegetarian / Sweet potato roulade with christmas stuffing (with photos)
« on: December 26, 2011, 07:00:30 am »

I was very pleased with the vegetarian meal I made for my teenagers on Christmas day.  It has 3 elements, all easy to do in tmx.  I wanted something special for them while the rest of us were having a bit of a meat fest.  I got the recipe from

Sweet potato roulade with christmas stuffing
Number of People 6:
    20ml (1 tbs) olive oil
    1 leek, cut into chunks
    60g butter
    1/3 cup plain flour
    300ml milk
    4 eggs, separated
    1/2 cup grated cheddar cheese
    1/4 cup grated parmesan
    1 brown onion, peeled & quartered
    2 garlic cloves, crushed
    30g unsalted butter
    1 1/2 cups fresh white breadcrumbs (I used 2 slices of rye bread)
    1 tbs chopped fresh sage
    1 tbs chopped flat-leaf parsley
    500g sweet potato, peeled, chopped
    15g unsalted butter
    100ml thin cream
    1/2 tsp freshly grated nutmeg


For stuffing
Chop onion and garlic, 5 or 6 seconds, speed 6.
Add butter and cook at 4 minutes 100, speed 1
Add two slices of bread and herbs and chop speed 6 for 15 seconds, push down and chop again if required.
Cook another minute, speed 1, 100.
Taste and season, set aside

For roulade

Preheat oven to 180C.
Grease and line a swiss roll tin.
Chop leek in tmx bowl for a few seconds, speed six.  
Add olive oil and cook 5mins 100, speed  1
Remove from bowl and set aside (I didn't wash bowl)
Add butter, flour and milk to bowl.  Cook 7 minutes, speed 4, 90 degrees until sauce has thickened.
Remove  bowl from stand and allow to cool for a few minutes, then place jug back on stand and add egg yolks one at a time mixing briefly at speed 3 or 4 after each addition.  Taste and season with salt and pepper.
Whisk egg whites till stiff (Note:  I just whisked these by hand while the white sauce mix was cooking because I couldn't be bothered cleaning out the tmx.  If you wanted to, you could of course beat in tmx, especially if you have two bowls, or you could use another kitchen appliance)
Add butterfly to tmx bowl. Add 1/4 of egg whites to white sauce and mix in, speed 4 for a few seconds then add the remaining egg whites and mix in quickly.  
Add cooked leek and grated cheese until just combined.
Pour mixture into swiss roll tin and bake for 20-25 minutes until puffed and golden.

For filling
Meanwhile, add some boiling water (about 700g) to the bowl and cook sweet potato in steaming basked at varoma temp until tender (I think this took about 18 minutes, but didn't write it down.) Mash with cream and nutmeg and butter.

To assemble
When the roulade is cooked, place a clean tea towel on your workbench and sprinkle with the parmesan. Turn the roulade out onto the tea towel and peel off the baking paper. Allow to cool for 1-2 minutes, then spread the sweet potato over the roulade.

Sprinkle the stuffing over the sweet potato. Using the edge of the tea towel, carefully roll up the roulade from the longest side finishing with the seam-side down.

Note the parmesan cheese melted on the hot roulade which tasted nice, but I sprinkled with more before serving.

According to Taste, you can make the roulade the day before. Simply wrap in foil and warm gently in the oven before serving.

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