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Topics - Lellyj
31
« on: August 03, 2011, 11:36:15 am »
Seems like every one of the three hat restaurants the contestants are cooking in has a tmx in the kitchen! No surprise there, I guess!
32
« on: July 30, 2011, 04:34:39 pm »
I'm loving making soup in minutes in my tmx. This one is my favourites at the mo' Lentil and Pancetta SoupNumber of People:4-6Ingredients:20 g olive oil 1 large carrot, cut in large chunks 2 celery sticks, cut in large chunks 1 large onion, halved 1 small red chilli, seeds removed 5 slices pancetta, about 100g, roughly chopped by hand 1 garlic clove 1 tbs tomato paste 410g can diced tomatoes 200g "du puy" lentils 2 tsp finely chopped fresh rosemary 900g stock or water* and either tmx veg concentrate, or Quirky Jo's chicken paste to taste, 2 tbs chopped flat-leaf parsley *or whatever will fit without going over the line! Preparation:Put onion, garlic, celery, carrots and chilli into tmx bowl and chop for 3 seconds, speed 6. Add oil and pancetta and cook at 100 for4 minutes,  speed 1 Add tomato paste and cook at 100 for 1 min, speed 1 Add stock or water + paste, lentils, tomatoes and fresh rosemary Cook on 100, speed 1 for 20 minutes or until lentils are tender Garnish with chopped parsley. NotesSometimes I add a carrot that I have diced by hand with the water and tomatoes for aesthetics! The oringinal recipe calls for "Italian Lentils" which are apparently available from delis. They will take longer to cook. If these or the small French lentilles de puy aren't available, I would use whole green lentils as the more common split red lentils break down in cooking rather than keeping their shape. Green lentils will also take longer to cook. Or you can use a tin of lentils added at the end, if you prefer. I like the firmer texture of the du puy lentils, however. You could always use bacon rather than pancetta or leave it out for a vegetarian option, but I love the flavour of the pancetta and I think the fresh rosemary is a must! The original recipe came from Taste.com, and was originally in delicious magazine. http://www.taste.com.au/recipes/5802/lentil+soupMembers' commentspassionflower - This is delicious, I blitzed my lentils before hand so I ended up with a smoothish soup, I also used fresh tomatoes as we have so many right now and you were right the fresh rosemary is gorgeous in this soup.
33
« on: July 10, 2011, 02:47:38 pm »
In our family, this recipe is called "June's Apple Pie" after our lovely neighbour who gave us this recipe. It is not really a conventional apple pie, the pastry is more like biscuit or shortbread. Any way, we all love it. Couldn't take a picture this time as camera is overseas with our son, but next time I make this dish, I will certainly try to get a pic, as the picture would help show that this is a different style of applepie Deep Dish Apple PieServes 6 ish (probably more, but we're greedy)Ingredients6-8 apples, depending on size 140g butter 140g caster sugar 1 egg 280 g SR flour Preparation:Cream butter and sugar together, 30 seconds, speed 5 Add egg, mix 5 seconds, speed 5 Add flour,   for 40 seconds, give a bit of a poke around with the spatula and then for 20 seconds or until dough is starting to come together. Tip out onto a sheet of gladwrap and shape into a disc. Refrigerate for approx 30 minutes while you prefer the apples. Note: I prefer sweeter, eating style apples which keep their shape for this recipe, but feel free to use tarter apples, or to puree them as you wish. If you wish, you can add sugar, sultanas, grated orange rind, cinnamon. We like them just plain in this recipe! Whatever you use, make sure the apples are HOT when you put them in the pastry. Peel, core and chop the apples into chunks. Cook until tender and drain well. While the apples cooking, prepare the pie dish. Grease the pastry dish by rubbing with cold butter. Roll out the pastry between two sheets of gladwrap. It shouldn't be too thin, maybe 3mm?? Line the bottom of the dish. Don't worry if the pastry breaks up, you can patch it, or whatever. We are after a rustic look! Roll out the lid of the pastry to have it ready Place the well drained hot apples into the dish and cover up with the lid. You can fold any excess pastry from the sides over to cover the top a little. Patch whatever you need to cover the apples. Sprinkle top with sugar, if you wish. Bake in a moderate oven for approx 40-45 minutes until golden and pastry is cooked. Serve with cream, icecream and or TMX custard!
34
« on: July 10, 2011, 02:23:26 pm »
This is a lovely fragrant spice paste for lamb curry. You use the whole quantity. It WAS our family favourite until my teenage children turned vegetarian! Now our youngest child still enjoys it, and when I cook it just for 3, there is enough to freeze for a later day. It is very mild, but you could easily increase the chilli, of course. I make it mild and husband and I add spicy Indian pickles on the side to up the heat.
The original recipe came from a 2004 "Good Weekend" weekend magazine from the Age
Ingredients
1 red onion, quartered
5 garlic cloves
5 cm piece of ginger, sliced into 1 cm "coins" (peel if skin is tough, I don't bother for young ginger)
I bunch of coriander, well washed, roots, stems and leaves (I kind of chop the whole bunch in half above the roots)
1 1/2 tbsp ground coriander
2 tsp ground cumin
3 tsp ground fennel seeds
1/2 tsp chilli powder
good pinch of salt
Blitz it all in thermy approx speed 6 or 7 until you have a paste. Of course, if you prefer to use whole spices, you can roast and grind them in thermy first, then add the remaining paste ingredients.
I prefer to cook this slowly on the stovetop, as I love the lamb to go all tender, but I'm sure true thermophiles would be able to figure out how to do a good job in the thermomix bowl itself.
The rest of the recipe is as follows
1.6kg leg of lamb, boned, excess fat removed and chopped into 3cm chunks (sweet talk your butcher)
Toss the lamb in 1 tbspn of olive oil and brown in batches in a large deep saucepan. Remove from pot.
Heat 20g butter and 1 tbsp olive oil in the pan (with all the yummy brown bits from the lamb) and add the paste and 2 cinnamon sticks and cook, stirring frequently for 3-5 minutes (I know, I know, thermy usually does that!) until aromatic and starting to stick to the base of the pan.
Add
400g tin of chopped tomatoes
2 cups of chicken or veal stock (or equivqalent TMX stock paste and water)
and bring to the boil.
Add lamb to the saucepan and bring to a simmer. Cover saucepan and simmer gently over lowest possible heat for 45 minutes.
Add
800 g desiree potatoes, peeled (I never do!) and cut into 2.5 cm chunks
Cover and simmer gently for 1 hour 15 minutes until lamb is very tender.
Remove suacepan lid and simmer for 10-15 minutes to reduce sauce, if required. (I usually just monitor and take the lid on or off according to the thickness of the sauce)
Garnish with chopped mint and serve with basmati rice, thick yogurt, lime wedges and indian pickles if desired.
Next time I will take a photo. Cuilidh kindly pointed me to instructions as to how to do that but our son is overseas with our camera at the moment and the ones I took on my mobile phone aren't worth the effort of uploading!
35
« on: April 26, 2011, 05:19:19 am »
Weight Watchers Chicken Lasagne:Serves 6:1 quantity of EDC bolognaise made with 500g lean chicken mince
dried pre-cooked lasgane noodles (I used Aldi Renmano brand and needed about 
500g low fat cottage cheese
1/2 cup of torn fresh basil leaves
100g grated reduced fat tasty cheesePreparation:Mix cottage cheese with torn fresh basil leaves, and salt and pepper Spray a lasgane dish with cooking spray and spread a layer of the chicken bol sauce on the bottom. Cover with lasagne noodles. Spread another layer of sauce and dollop the cottage cheese on at regular intervals. Cover with lasagne noodles. Spread the remaining sauce on top and dollop again with cottage cheese mixture, spreading it out to cover the top as much as possible. Sprinkle on the cheese. Spray a sheet of aluminium foil with cooking spray and cover the lasagne (so the cheese doesn't stick). Bake for approx 40 mins at 180 (will depend on which brand of lasagne noodles you use) or until pasta is tender. Remove the foil for the last 10 minutes. Tips/Hints:I added a few herbs to the EDC bol recipe, but also next time will try 600 rather than 400 g of canned tomato as I felt it was a bit dry. I got the idea for this recipe a few years ago from the Weight Watcher message boards and tried it reluctantly as I hate cottage cheese, but luckily it doesn't taste like cottage cheese when you bake it! You could also use low fat ricotta. If anyone is on Weight Watchers in Australia, a serve of this work out to be about 9 Propoints, depending on the brands of lasagne/cheeses you use. We find it a tasty, healthy family meal (or WAS until 2 of my children went vego . . . sigh!)
36
« on: April 26, 2011, 12:20:27 am »
A kindly neighbour gave me a big bag of feijoas--far too many to eat before they go off so I decided to be a domestic goddess and try and make preserves! Oh my goodness--new territory for me. This made two large jars and the TMX was about half full so I thnk you could double the amount in the bowl without overflowing it. Feijoa Chutney 4 cloves, dropped onto the whirring blades at speed 8Then add
125g onions, quarted and chop in TMX at speed 5, scrape down Add 125g pitted dates and chop a little longer at speed 5Then
75g raisins, and chop a few seconds moreThen add 250g of feijoas, washed, ends trimmed and sliced*
125g brown sugar
1T ground ginger
1T curry powder (I used my own made with the recipe from the vegetarian book)
1/2 tsp chilli powder (this gave a bit of a kick--add more or less to taste)
1tsp salt250g vinegar(original recipe stated malt or white wine, but I used cider vinegar)Cook at 100C for 60 minutes at speed 1 with the measuring cup angled in the lid. Pour into sterilised jars. * I actually sliced the feijoas in about 3cm rounds and then chopped them in half. The fruit I was given was quite small. The feijoas did not break down in the cooking process so you might prefer to chop them in the TMX a little first or puree a little after cooking to make the chutney less chunky. I was delighted with this chutney! It is really spicy and interesting. I think you could serve it as an accompaniment to a pasty or sausage roll, with cold meat (which we never eat, except at Christmas) or even with a curry, although it's not traditionally Indian. If I can get my hands on some more jars I might make a bigger batch, or even try another recipe I found for feijoa and ginger jam. The only problem with my first attempt is that it only used about 15 feijoas! I always put our empty jars in the recycling--another thing i will have to change! The original recipe came from here: http://laughinggastronome.blogspot.com/2007/05/feijoa-chutney.html
37
« on: April 11, 2011, 01:52:55 pm »
Chole Palak (Chickpeas with Spinach) Serves 4 as a main meal with rice or chapattis,more as a dish in an Indian Meal :Ingredients * 2 x 400g of chickpeas, drained and rinsed (chole, garbanzo) * 6 cups spinach, finely chopped (palak) * 4 medium tomatoes, halved * 4 cm piece ginger (adrak), sliced into "coins" * 1 onion, peeled and quartered * 2 cloves of garlic, peeled * 1 green chilli, seeds removed * 20 g oil * 1 teaspoon cumin seed (jeera) * 1 tablespoon coriander powder (dhania) * 1/2 teaspoon turmeric (haldi) * 1/2 teaspoon salt adjust to taste * 1 teaspoon garam masala[/b] Preparation:To chop spinach, loosely pack leaves into TM jug and then press turbo button once. Scrape out and repeat until all is chopped. Set aside Without washing bowl, blend the tomato, chilli, ginger, onion, and garlic on speed 6 for 30 or 40 seconds, until you have a puree. Set aside and wash and dry bowl. Heat the oil and cumin seeds (make sure that none of the seeds is on the blades) 5 minutes/Varoma temepratre/Speed 1. Add the tomato puree, coriander powder, turmeric and cook for 4 minutes/100C/speed 1, with measuring cup off to allow for evaporation. Add spinach and one cup of water and cook 5 minutes/100C/speed 1, measuring cup on. Add the chickpeas and cook another 8 minutes, adding the garam masala in the last minute of cooking. This recipe is very easy to cook on the stove too. The main advantage of using the TM is that you can do something else (like make some chappattis or naan bread) while it cooks. This is my adaptation of this recipe http://www.manjulaskitchen.com/2009/07/07/chole-palak-chickpeas-with-spinach/. Manula's kitchen is a wonderful website. I have been cooking along with "Auntie" on video for over a year, but this is the first recipe I have tried to convert to TMX. Hope you enjoy it.
38
« on: April 11, 2011, 01:19:28 pm »
This cake always gets rave reviews and now I have adapted it for the thermomix. It worked fine, however other more experienced thermomixers may have better ideas of how to do adapt than me. * 250g butter, chopped * 200g dark chocolate, chopped * 2 cups (440g) caster sugar * 1 1/3 cups (330ml) water * 1 tablespoon dry instant coffee * ¾ cup (110g) plain flour * ¾ cup (110g) self-raising flour * ¼ cup (25g) cocoa powder * 3 eggs, beaten lightly Satin Chocolate Glaze * 200g dark chocolate, chopped * 2/3 cup (160ml) thickened cream * silver cachous or dragée cake decorations, optional Method: Preheat the oven to slow (150°C). Grease a deep 19cm square cake pan, then line the base and sides with baking paper. Combine the butter, chocolate, sugar, water and coffee in the TM jug, 3 or 4 minutes 90C-speed 2 ; until the butter and chocolate is melted and the mixture is smooth. Allow to cool for 10 minutes. Add half the combined cocoa, plain & self-raising flours into the chocolate mixture and mix 30 seconds--speed 4, then repeat with the remaining flour etc. Add roughly beaten eggs and mix again on speed 4 for 20-30 seconds.Pour mixture into the prepared pan. The original recipe states to bake for about 1¾ hours, but I find that 1 to 1 1/4 hours is sufficient in my oven. The cake should feel "set" in the middle, but if you test with a skewer it will still be sticky. Cover the cake pan with foil; cool cake in pan. For the satin chocolate glaze, combine the chocolate and cream in TM bowl, 90C--speed 2 for a few minutes until smooth. Spread a thin layer of glaze all over the cold cake. Stand remaining glaze at room temperature until thickened slightly, then spread a second over top and sides of cold cake. Sprinkle the top with the decorations, if desired. The original recipe comes from here http://www.kidspot.com.au/best-recipes/Cakes-and-Baking+20/Chocolate-coffee-mud-cake-recipe+484.htm. I wonder if it is really necessary when using the TM to add the flour in two batches, but haven't been game to try. I hardly ever make the glaze, usually just dust with icing sugar and maybe top with some berries, but it does look very posh if you do. Not that it ever happens around here, but the cake is even better after a day or two and can be frozen, uniced very successfully. Last time I made it, I forgot to add the cocoa and it didn't matter, the cake was just a little gooier. Incidentally I made this cake again today, replacing the flours with 220g of plain gluten free flour and 1 tsp of gluten free baking powder as a birthday cake for a coeliac friend. The texture was different, fudgier than normal, but still very delish. Hope you enjoy!
39
« on: February 22, 2011, 12:20:29 pm »
Hi everyone. I'm still enjoying my thermomix, with the exception of one day, I have used it everyday since Christmas day when I received it. I have a question I would appreciate some help with. I have cooked Baf's chicken twice and have been quite pleased with it--certainily how easy it was, except for the fact that the chicken was overcooked even thought I timed it and only coooked it for the specified time. Twenty minutes seemed too long, somehow.. I want to try Jo's coconut cashew chicken tomorrow night, but I'm worried that I will have a similar problem. Am I chopping my chicken too small, maybe? I would appreciate your help.
40
« on: January 20, 2011, 01:39:45 pm »
Our thermomix, Clancy, has had a busy day!
Today he has made:
tikka paste
butter chicken
my lamb curry paste (will post this later)
Cyndi O'Meara's sausage rolls
pineapple juice
naan bread
frozen margaritas
strawberry sorbet
All in a day's work for a Thermomix, I guess!
41
« on: January 14, 2011, 11:43:28 pm »
Hi all
The other night I just couldn't decide what to cook inspite of spending hours wading through the forum! So I sent out an SOS for easy suggestions and a number of kind and more experienced thermomix enthusiasts replied with suggestions, which will keep me busy for a while! Thank you! One of the most recommended recipes was this pasta dish from the EDC which I cooked the other night. I am probably the only person in the world to stuff it up as I thought I would use evaporated skim milk instead of the cream and it curdled pretty much as soon as I put it in. Now I remember using evap sk milk in other recipes and you had to add some cornflour to the milk or end the evaporated skim milk at the end of cooking to avoid the curdling. I was wondering what others do or if indeed anyone else had had this problem.
I chucked that batch out to the chooks and made it again using cream, and it was delicious, can imagine that you could and think it would be lovely with the salamii left out as a vegetarian option, too, but I wouldn't make it often with all the cream, so would like to hear if anyone has a solution to the curdling problem.
Thank you!
42
« on: January 14, 2011, 12:42:47 pm »
Hi all. Made this tonight and we all found it very nice. I particularly liked the corn cut in rounds and left on the cob. I used carrot, corn, zucchini and caulilflower. The cauli and zucchini broke up so next time I would add these with the corn, I think the carrot needed the extra time. Couldn't get a mango at our local supermarket--maybe the floods in Queensland?--so looking forward to trying the chutney another day. http://recipecommunity.com.au/recipes/10959/fragrant-vegetable-curry-mango-chutney.html
43
« on: January 11, 2011, 12:11:47 pm »
Made these tonight. They were a HUGE hit! My husband and I who aren't vegetarian preferred them to meat sausage rolls, the vegetarians loved them and the meatlover ate them (probably just out of defense of his carnivore lifestyle--although I didn't tell him they were vego at first. He said they were okay but a bit wierd. Then he saw his older siblings eating them and cottoned on!) Anyway, the recipe seems a bit wierd, but they are absolutely delicous, so I recommend giving them a try, although the recipe is very similar to the "cottage rolls" posted below and this seems even healthier so next time I'm going to try that variation, with layers of phyllo to try and make them even more healthy (then I can drink more Margaritas, right? . . . see my post under drinks . . . mmmmmmmm  ) http://www.recipecommunity.com.au/node/17055
45
« on: January 11, 2011, 04:56:38 am »
Since I got my thermomix on Christmas day, it has hardly been idle. (As anyone who managed to wade their way through my long-winded introdution will know! Thanks to all those kind people who so generously welcomed me!) Until now. I'm stuck. I've flicked through both recipe books and randomly clicked on threads on this forum . . . but I still don't know what to cook tonight!! I was wondering if any of you kind souls out there have any suggestions for something easy, yummy, healthy . . . What do you cook when you don't know what to cook? Fridge is pretty bare so will probably have to go to the shops anyway. Shops are close, but in a rural area, fairly limited. Thanks in anticipation
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