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32
Desserts / Chookie's Novel Apple Pud
« on: April 25, 2010, 03:12:25 pm »
Novel Apple Pud.


Click on photo for a bigger view.

This recipe has been a favorite in our family for years. Aunty Glad would make it and we would line up for seconds. I like it with cream, but others like it with ice cream. This recipe is really improved by making in the Thermomix as the mixing of the flour, sugar and butter, before adding the water is important. This allows a smooth sauce to develop around the apple rings.

Ingredients:

4 cooking apples, peeled, cored and cut into thick rings (3 from each apple)
3/4 cup of sugar
1 Tablespoon of butter
2 Tablespoons of Self Raising flour
1 cup of cold water.

Method:

Place apple rings into a baking dish in a single layer.

Place sugar, flour and butter into TMX bowl and zap on speed 7 for 20 seconds.
Add water and mix, speed 7 for 10 seconds.
Pour over apple rings.

Bake in oven, 200 until light brown on top and a jelly forms around apple rings.

If the apples are extra large, prepare in the same manner, but double the sauce.

Originally published here http://www.forumthermomix.com/index.php?topic=2381.msg25361#msg25361  and then revised here: http://achookwoman.blogspot.com/2010/04/novel-apple-pud.html

Members' comments
MJ - I didn't have success with this recipe. Mine turned out as a thickened syrup under the apples. I must have done something wrong! Bit too sweet for us too.

andiesenjie - I tried this a few weeks back and I also found it a bit too sweet (I used the Splenda/sugar half & half baking mix).
On the second try I  deleted two tablespoons of the water and substituted two tablespoons of lemon juice and the zest of the lemon.
Made a huge difference.  (I also sprinkled the top with a dash or two of cinnamon.)

Chookie - MJ,  there is supposed to be a thickened syrup around the apples.   This is what people like about this recipe.  If too sweet Andie's suggestion sounds good.

funnyfarm2 - We have a similar version of this in my family and have just made in the tmx. Yum!

The recipe we make is;

3/4 cup sugar
3/4 cup flour
90g butter
Mix together in tmx until combined evenly.
Peel and core 4-6 apples and cut in half placing face down into shallow dish.
Sprinkle mixture over top and pour 2 cups cold water over that before placing into hot oven, about 200C.
I then make the tmx custard to serve with it.
So easy!
The apple remains a little bit firm with yummy sticky sauce around it, and nice bits of pudding on top. I usually let it sit out of the oven for about 10 minutes which seems to thicken the sauce to the right consistency and then the apple isn't too hot! It is still really nice cold the next day also.

Frozzie (tried funnyfarm's recipe) - Tried this last night.. Next time will prob try chookies version just for last nights dinner the initial comments put me off.. Quite nice.. Would describe it as a mix between crumble and semi cake.. I put it in the oven and left it the whole time we were eating so approx 2 hours total... Just had with vanilla ice-cream... You could play around with presenting this really nicely with the half apples.. For me missing something on top to make it delish but was quite nice.. Next time will try chookies version..






34
Hi Maddy, thought that this deserved to be on a separate thread as well so that people can see alternatives

I joined the baf65's club tonight  ;)

I tried baf's dish with a lemon pepper sauce.  First I made part 1. of the sauce, which was a tweaked version of the basil/lemon dressing in the festive book.

lemon/basil sauce (part 1.)

zest and juice of 1 lemon
50g parmesan cubed
2 cloves garlic
100 cashew nuts
handful basil leaves
1 tsp sugar
sea salt to taste
20g olive oil

Add the lemon peel, garlic, parmesan and cashews  into  *:  Mill for 8 seconds - speed 9.
Add juice, basil, sugar and salt and mix for 6 seconds - speed 9
Add the oil on rotating blades, speed 3
Set this aside.

I then placed 500g large chopped potatoes into basket, with the 500g warm water mixed with 1 tsp. TM stock.
Cooked 10 minutes, varoma temp - speed 4.
I then placed broccoli, red capsicum strips and thin sliced carrots into top tray of varoma.
Cooked 10 minutes, varoma temp, speed 4.

Meanwhile I chopped 550g chicken breasts into medium chunks, and sprinkled with lemon pepper seasoning, and placed in the bottom of varoma.



Once the vegetables had finished cooking for their first 10 minutes, I added the chicken.
Cooked a futher 12 minutes, varoma temp - speed 4.
Placed all in thermoserve.

I left all the stock in the jug, and added the 100g of cream cheese, and also added the lemon/basil/cashew mix (no need to add the flour).
Followed Bafs instructions of cooking that for 2 minutes - 100c - speed 4. then drizzled over the plated veg and chicken.
The sauce was delicious lemony-pepper flavour, and a lovely consistency.  



Kids were looking for some more  :o so will make sure to add more chicken and veg next time.

members' comments

DJ - it is a cracker. I did not have basil so I substituted 2 tbs of dried coriander. Worked well. I also used rice instead of potatoes. The rice took the flavour of the stock and cheese mix so it worked well. The only problem was that the stock dried out with this so I suggest that you use 750 ml instead of 500 ml of water and see how it goes. You may need to add more, I will have to experiment.

johnro - Maddy this was voted as the very very very BEST tasting recipe to have come out of thermie - made it yesterday at our thermothon - actually should have called yesterday a varomathon (2 friends had not used their varomas and did not want a varoma demo, so came to mine for a varoma day).  Followed lemon/basil sauce recipe as per initial instructions using the 2 small tbs basil paste but on stove top sauteed onion and garlic until onion caramelised and added to 450ml chicken + 100ml white wine in which potatoes cooked, tossed wholegrain honey mustard and dukkah through chicken prior to cooking - it was so o o o o o o  delicious - THANK YOU for the tweak to Baf's recipe.

Denzelmum - I made vegetarian one today with Sanitarium Tender Fillet and using my yoghurt cheese instead of cream cheese. Yum yum...

jakodai - it was absolutely fantastic! I will definitely be making this again!!

SuzieG - This is AMAZING! DD who is 9 kept exclaiming "this sauce is soooo good!" then proceeded to eat the leftovers I was going to take for lunch tomorrow - darn it!

VieveMS - I made this with sweet potato mash, red capsicum and green beans.  I had the brilliant idea (read: really stupid idea) to add the chicken back into the sauce for the last minute so it would be nicely coated.  I did use reverse but because it was already steamed it just disintegrated. Despite my mistake it was still a really nice dinner with lovely flavours.  I'd probably add the green beans at the same time as the chicken next time as they were a little overdone for me.  The steamed red capsicum was delicious. Thanks for the recipe Maddy (and Baf).






35
Vegetarian / Creamy Pumpkin Risotto (with freekah) - merlot
« on: April 11, 2010, 02:07:53 pm »

Creamy Pumpkin Risotto (with freekah)

1 clove garlic
1 onion
1 carrot
1 zucchini
1 tomato, quartered
1+half cups diced pumpkin
100ml plain yoghurt
400ml water
1 tablespoon vegetable stock
handful of whole almonds
half cup freekah
half cup arborio rice

Chop garlic and onion finely.
Add carrot and zucchini, chop on speed 5 for several seconds. Add oil and cook on 100'C for 3min on speed 1.
Add water, yoghurt, stock, tomato and pumpkin. Cook on 100'C for 5min on speed 1.
Add almonds and freekah and cook at 100'C for another 7min on reverse speed 1.
Add arborio rice and cook at 100'C for another 14min on reverse speed soft.
Leave it to sit for a couple of minutes with the lid on before serving.


36
Vegetarian / Creamy Vege Risotto (with freekah) - merlot
« on: April 11, 2010, 02:06:18 pm »

Creamy Vege Risotto (with freekah)
recipe based on the CT&SF recipe from the EDC.

1 whole onion
1 clove garlic
handful herbs (parsley, oregano, thyme)
1 zucchini
half red capsicum
tablespoon oil
150ml cream (i used lactose free cream but i think it tastes virtually the same)
300ml water
big tablespoon TMX vegie stock
half cup of freekah
half cup of white rice

when i added the cream and water i just cooked it for 3min before i added the freekah. I then cooked that for another 7min and then added the rice. Cooked for another 14min and then left it to sit for a 2 or 3min with the lid on before serving.


Another variation on the CT&SF recipe-
Creamy Pumpkin Pasta
onion and garlic the same
also added some butternut pumpkin, a lump about 10cm x 5cm x 2cm! No idea how much that is, and i chopped it up quite finely, added the oil and cooked for 3min on 100'C on slow.
Added the cream 100ml , water 300ml, vege stock and cooked for 5min on 100'C soft
Added more pumpkin, about the same amount again but this time diced by hand into 1cm cubes, added approx 2tablespoons olives, added 2 tablespoons pine nuts, added spiral pasta (maybe a cup or a bit more).
Cooked on 100'C for 8min on reverse soft.
served with basil, shaved parmesan, salt & pepper.

37
Cakes / Gertbysea's Consultant's No-Fail Sponge
« on: April 08, 2010, 11:10:37 am »

I just found this recipe from  my consultant and remember making it last year. I am not a cake baker so was dubious but I do remember that it worked for me.

4 large eggs room temp separated
125 gms raw sugar
125 gms corn flour

Pre heat oven 180 degrees
Place raw sugar into *: mill for 6 seconds on Speed 9 and set aside
Attach butterfly and place egg whites into  *: whisk  4-6 minutes on speed 4
Add sugar through hole in lid and whisk for 2 minutes  speed 4
Add egg yolks and whisk for 2 minutes on speed 4
Add cornflour gradually  through hole in lid over 1 minute on speed 1-2
Remove butterfly and continue folding in cornflour with spatula assistance  through lid for 30 seconds  on speed 1

Pour batter ihnto greased 24 cm spring form pan and bake for 25-35 minutes until golden brown.

My consultans calls this her never fail recipe.


I'd be interested to now from you bakes if this is really a never fail recipe.


Gretch

38
This came from a consultant - so, don't inundate Tenina, but we may need to make sure she checks here too.

"Hi all…
 
With the feedback that we always receive from around the country, we have noted that the risotto recipe requires another tweak, back to cooking on Reverse + speed 1.5 – speed 2.
As we still have a few of the EDC books left, we would like you to bring this to the attention of your consultants and customers so that we avoid any issues that may occur when cooking the rice on speed soft until we adjust it in the EDC.
 
Speaking of the EDC, Grace and I have been talking about it since I started at Thermomix, and the time has come for a major facelift….not for me, though I wouldn’t mind, but for the book!
 
With that in mind, and with a little trepidation, we would like to have ALL your feedback about the Everyday book via email to me within the next 2 months. (End of May deadline).
 
Don’t fill my inbox all at once, but rest assured each of your suggestions will be flagged and addressed individually as we go through the book and together, make it better than ever before. It would be good to remember, (when you are dreaming up things for me to ‘fix’) that most kitchen appliances come with a little booklet with perhaps about 12 recipes in them and no after sales cooking classes or service such as we offer. We are the best at what we do in Australia, and so your patience and loyalty are much appreciated when troubleshooting with your customers and consultants.
 
Please continue to present solutions to your customers, and we look forward to in turn, offering you the best book yet!

From Tenina"

39
Easter / JulieO's Hot Cross Tea Bread for Easter
« on: March 27, 2010, 07:03:03 am »
Thought that we had better include this here as it really does belong with Easter foods.

HOT CROSS TEA BREAD
200ml milk
1 tsp caster sugar
2 tsp dry yeast
400g baker’s flour
2 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp salt
50g light muscovado sugar or brown sugar
175g mixed dried fruit
50g unsalted butter
1 egg, lightly beaten

Suggest weighing everything that needs it with your normal scales before beginning.

Place milk into TM bowl, heat on 37°C/1 min + 10 secs/spoon
Add the caster sugar, yeast and 100g of the already weighed flour.
Mix on speed 3 for a few secs until smooth. Leave sitting in the bowl in the machine for approx 30-45 mins or until bubbles form on the surface. Grease an 18cm springform cake pan.

Melt butter and put aside.

In a bowl, sift together the cinnamon, nutmeg, remaining 300g flour and salt. 
Mix in the muscovado/brown sugar and dried fruit, (I used my fingers to mix and break up any clumps of fruit) then add to the yeast mixture in the TM bowl, along with the cooled melted butter and egg. 
Mix on speed 1/1 min .- or until combined.  I did this, but am thinking you may not need to, just  knead straight away for a bit longer?

Set dial to closed lid and knead for 2 ½ mins until you have a smooth dough.

Shape the dough into a round (will feel a bit sticky when you first take out of bowl, but loses that quickly when you shape into a round).
 
Place in the cake pan.  Cover with a clean tea towel/clingwrap (I lightly sprayed clingwrap with oil and covered the pan,  the dough didn’t stick to it when it rose above the rim). 
Leave to rise in a warm place for 1 ½ hours.  The dough should rise to just above the rim of the pan.

Preheat oven 200c. and clean the TM bowl if making the glaze in it.

For the cross
2 tblsp plain flour
1 tsp caster sugar
2 tblsp cold water (use bit less so not as runny) after mixing I added a little more flour to thicken up a bit.

Combine the plain flour, sugar and water in a bowl, mixing until you have a smooth paste.  Transfer the mixture to a piping bag fitted with a small plain nozzle or place mixture in a snap lock bag, pushing into a corner, then snip off corner and pipe a cross on top of the bun. (I used the snap lock bag - didn’t use all of it either so could cut down quantities).

Place the pan in the oven and bake for 30-35 mins until golden and cooked through. 

Glaze - Either make the glaze in the TM or in a small saucepan on the stove top. (I used saucepan)

2 tblsp caster sugar
2 tblsp cold water

Place the caster sugar in the clean TM bowl.  Add water and cook on 37°C/2 mins or until sugar has dissolved. 


When bun is cooked, remove from oven, cool for about a minute in the pan before turning out onto a wire rack. Brush with glaze, (I brushed the sides too).

Slice and spread with butter.

Any leftover tea bread can be served toasted the next day.

Notes:
I've had this recipe for a little while even though I hadn't gotten around to making it, so this morning I converted to making in the TM. I am so pleased with how it turned out.  Has just the right amount of sweetness and fruit, and tastes just like hot cross buns.  Because you can slice, it should be perfect for putting in the toaster and as with all of these sorts of breads they are only fresh on day of baking. Of course if you want to make at other times of the year, just don't mark with the cross and you have a lovely glazed tea cake or even ice if you want to.

Julie.








40
Vegetarian / Sweet Potato Burritos - from bellesy
« on: March 22, 2010, 07:37:19 am »
This is from the Mains list - but a good vegetarian idea



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.



41
Babies and Kids / Baby food from Portugal
« on: March 17, 2010, 11:58:34 pm »
This is from Barbara (Gralke) - thought it worth posting to give ideas to mums.

There was a basic starter soup in the latest Bimby Magazine - fill up the main body with loads of different vegetables (800grs) and in the varoma they had a chicken breast, a fillet of fish and some veal, all in those plastic bags you can cook in the varoma with (and in the oven - they are heat resistant). Then all is cooked for 30 minutes - temp. varoma, speed 1. Remove varoma, add some olive oil, and process soup to satisfaction. Reserve soup. Add 600grs to TM and process again with one of the meat and then repeat with other meat and fish. This makes quite a few portions of starter baby soup with three different sources of protein.



42
Special Diets / earth mumma's GF Meusli Bars
« on: March 09, 2010, 05:36:24 am »
This is from earthmumma, but as it is GF I thought I would include it here too.



I know it has been a long time since this recipe was posted but I have a gluten free variation for all those who are gluten intolerant or allergic.   This is my adapted Muesli bar slice recipe.  If you have a no nuts at school thing happening then leave out the l.s.a. and replace with L.S.P (a mix of sunflower, pepitas and linseed meal - made in TM)

½ cup sultanas
12 dates
20 dried apricots
½ cup shreaded or desicated coconut
1 cup rolled oats (for gluten free substitute with a mix of quinoa flakes, rice puffs and/or  millet puffs)
¼ - ½ raw sugar
½ cup plain flour (for gluten free substitute with all purpose plain flour)
1 tsp baking powder
150 grams butter
2 tbls spoons honey
1 egg (lightly beaten)
1-2 tbls L.S.A. (made in TM –linseed, sunflower seeds and almonds (can also add pumpkin seeds) process sp8 for 4 secs)
2 tsp sesame seeds.

Method:

1   Put dates and apricots in TM. Chop 5 secs speed 7. (Set aside).
2   Put butter, sugar and honey in TM.  Cook 3 mins 80 oc speed 3.
3   Add all other ingredients (egg last) .  Mix speed 3-4 1o secs until well combined, but not chopped up.
4   Cook for 15 minutes (180 – 200) in a slice tray lined with baking paper or until browned on top. Leave in tray for a few minutes before sliding onto a chopping board (Use the paper to help lift it out). Cut into squares and put in fridge. Nice to eat warm or cold (when it is cold it goes lovely and chewy).  Perfect lunch box treat or with a cuppa. ;) ;) ;)

 

43
Spice Mixes / KFC Mix by Chookie
« on: February 26, 2010, 09:07:36 am »
 
- from What's Cooking thread


KFC, for those interested I did a bit of research on the internet.    Many years ago I made a recipe from 'In the kitchen with Rosie'  ,Oprah's   favorite recipes.   Didn't do Oprah much good and I doubt that it will do me much good either.  However I remember it as being tasty.   One of the ingredients is Old Bay seasoning. so you have to make this first.  I think that the Bay part of the title is the predominance of dried bay leaves in the recipe.  As you can use this coating for chicken ,pork, fish and,fish cakes.
 I suggest you make double and keep in an air tight jar.

Old Bay seasoning

Place all in TMX bowl
About 6 dried Bay leaves
2 teaspoons of celery salt
1 1/2 teaspoons of dried mustard
1 teaspoon of black pepper corns
1 teaspoon of paprikia
1/2 teaspoon of celery seed
1/2 teaspoon white pepper
1/2 teaspoon of nutmeg
1/2 teaspoon of ginger
1/4 teaspoon pf allspice
1/4 teaspoon of cloves
1/4 teaspoon of crushed red pepper flakes
1/8 teaspoon of mace
1/8 teaspoon of cardamom

Zap until a fine powder is formed.  May have to scrape down sides.


Un-fried chicken

4 large chicken breasts ,  no skin
1 cup of low fat yogurt

For the breading mix

1 cup of dried bread crumbs
1 cup of plain flour
1 dessertspoon of Old bay dressing
1/2 teaspoon of garlic powder
1/2 teaspoon of Creole seasoning
1/8 teaspoon of ground pepper
Shake of cayenne pepper
1/2 teaspoon of dried thyme
1/2 teaspoon of dried Basil
1/2 teaspoon of dried oregano

Mix all together
Pre heat oven to 200
dip chicken into yogurt and then into bread mix,  make sure that the bread is well stuck on.    Place on a VERY WELL OILED tray.
When all chicken is breaded and on oven tray spray with oil.  cook for 1 hour.
Turn after 30 mins.

If you don't have some of the ingredients, improvise.   If you cant be bothered making the Old Bay seasoning,  substitute with paprika.   Some recipes  call for MSG seasoning which is not popular in Australia.
 

44
Vegan / Red Kidney Bean Curry - natslim
« on: February 06, 2010, 03:06:03 am »
http://www.forumthermomix.com/index.php?topic=2949.msg33425#msg33425 - great vegan curry from natslim

Posted the link for those searching for Vegan options  ;)

45
Bread / Bread storage tips please
« on: February 05, 2010, 07:22:57 am »
OK - anyone looking at the bread thread - any ideas for storage?

http://www.forumthermomix.com/index.php?topic=1930.0 -PLEASE comment in the original thread.

CB79 - we can move it/delete it after a short while.  ;)

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