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Topics - Rogizoja
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« on: January 15, 2017, 03:42:11 pm »
When you were introduced to Thermomix you will have been warned NEVER to leave your Thermomix to knead unattended because it might just "walk" off the counter top and end up spread across the kitchen floor.
Well one tip I came across is that if you really do need to leave the kitchen while your Thermomix is kneading, just pop it in the sink (make sure the sink's empty and dry of course!) and off you go. If your Thermomix then tries to go walkabout, the sides of the sink will keep him/her firmly in one place.
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« on: January 19, 2014, 02:20:45 pm »
Waitrose had drastically reduced the price of a heap of mushrooms so on a whim I headed home with a couple of kilos. Then what to do with them  . After a bit of researching and some experimenting, I have finally come up with this delicious sauce based on the popular sauce from the 1800s. It's packed with LOADS of umami character (think of a cross between worcestershire sauce and soy sauce) and great for adding extra punch and flavour to all stews, casseroles, stir-frys, in fact just about anything (try spreading thinly on toast, top with cheese and pop under the grill till bubbling - deeelicious). Mushroom KetchupIngredients:1 kg Mushrooms, quartered if large Portobello type (any type will do but open-cap makes a darker sauce) 2 tablespoons Salt 1 large Onion, quartered 3 large cloves Garlic 5 cm piece Ginger root, sliced across into discs 4 Bay leaves, crumbled 1/2 Nutmeg, grated 1/2 teaspoon ground Allspice 1/2 teaspoon ground Black Pepper 250 gm Cider vinegar 50 gm soft brown Muscovado Sugar Method:1. Chop mushrooms in two or three batches at speed 4 for about 5 seconds 2. Transfer to a bowl and mix with the salt then cover and leave for about 24 hours at room temperature, mixing occasionally. 3. Add onion, garlic, ginger and spices to the bowl and chop at speed 5 about 5 seconds then scrape down. 4. Add all of the salty mushroom mixture (do not rinse) 5. Add the vinegar and sugar and cook at speed 2, 100°C for 60 minutes, MC off and basket inverted on the lid to allow the mix to reduce. 6. Process at speed 10 for at least 2 minutes until very smooth - it should be gloopy, like tomato ketchup. 7. Transfer to warmed sterilised jars/bottles and seal (you could also use ziploc bags and freeze once cooled). I'm not sure what the shelf-life is but with the salt and the vinegar, I guess it should be about six months, much longer if frozen. ENJOY 
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« on: May 13, 2013, 01:34:44 pm »
Rob's Seriously Seedy CrackersGreat way to bump up your Omega 3 intake. Delicious on their own or with your favourite spread or dip. Converted (with some tweaking) from an ingredients list on the side of a packet of crackers. Warning: very moreish Ingredients: 250 g Strong white bread flour 25 g Sunflower seeds 25 g Pumpkin seeds 15 g Brown linseeds 15 g Golden linseeds 15 g Sesame seeds 5 g Poppy seeds 50 g Olive oil 1 teaspoon salt 100 g Water Method: 1. Add all ingredients to the TMX bowl and mix 15 secs / speed 3 2. Knead on dough setting 1½ minutes 3. Tip out of bowl and press the mass together into two balls 4. Roll out very thinly between two sheets of parchment paper (2-3mm thick) 5. Score the dough with a knife or pizza wheel to the size crackers you prefer (I like about 2x5cm) 6. Bake on a sheet at 170°C (fan) for about 20 minutes or until nicely browned. 7. Break up into individual crackers and then dry out completely in a low oven before storing in an air-tight container Variations: Make up your own blend of seeds or try adding nuts and/or dried fruit.
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« on: March 10, 2013, 11:58:45 am »
This is my version of a classic South African tart, which has many variations and jealously guarded recipes. It is usually a baked tart with a baked pastry case (short/puff/sable) but my version uses a biscuit base and Thermomix’s cooking capabilities to avoid using the oven; quicker and easier to make and a bit more economical too. Ingredients Biscuit base 200 gm Digestive biscuits (or similar – e.g. Tennis biscuits are great) 80 gm butter (or margarine) 20 gm light brown sugar ¼ teaspoon ground nutmeg Filling 750 ml milk 100 gm sugar 20 gm corn flour 20 gm plain flour 10 gm custard powder 20 gm butter 4 eggs Ground cinnamon Method 1. For the base, add the butter and nutmeg to the bowl and heat about 1 minutes/50°C/speed 2. 2. Add the biscuits roughly broken and crush on Turbo in 2 second bursts until fine. 3. Tip into a 24 to 28 cm loose-bottomed spring form cake tin and press down firmly to form the crust. Chill in the fridge. 4. For the filling, add all of the ingredients (except the cinnamon) and cook for 12 minutes/90°C/speed 4. 5. Let the mixture cool for 10 minutes then pour into the prepared tin and smooth. Dust liberally with ground cinnamon and cool completely before turning out. 6. To make a lighter/fluffier version, separate two of the eggs, whip the whites to soft peaks and then fold thoroughly through the cooked mixture before pouring into the prepared tin. ENJOY  Members' commentssnappy - I used 150g of sugar and found that the tart was still not very sweet, I noticed a lot of recipes on the internet use 200g of sugar and I would probably up to this next time - but I do like my desserts sweet! Secondly, as rozygoya pointed out, a lot of recipes call for baking this tart - seeing as I was cooking a roast and had the oven on I thought I would try baking it. At the end of rozygoya's instructions, I baked it for 20 mins at 150 c. It was a lovely tart, very, very similar to a custard tart that we get in Australia. DH was actually convinced that it is a custard tart and not a SA traditional dessert! He went back for thirds anyway, so it was a definite winner. I will say that baking it did make the tart hold it shape when it cut, it really was like cutting a traditional custard tart. My research on the internet indicated that if you whip the egg whites separately and then fold through and bake, you will end up with a slightly more cheesecake style texture, whereas all in like this recipe is more custard tart type texture. Beautiful recipe and will be baking again. So easy and quick to make. Augusta - I recently made this tart from a recipe on the recipe community, it was made with a tin of condensed milk added and tasted delicious. It was made with the biscuit base and set like a custard tart. I used Arnotts Scots biscuits. My DH gave it a 10/10.
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« on: September 13, 2012, 02:01:49 pm »
There's a new kid on the block... and it just might give Thermomix a run for it's money!!  Jamie Oliver has teamed up with Philips to produce a new home cooking gadget that does some of the things that Thermomix does - stirs, cooks (40°C to 250°C), timer - but not others - grind, blend, weigh etc. It'll be available in John Lewis in the UK (reputation for stocking quality products) from 16th September and will cost £250. For an optional £100 extra you can get an add-on gadget that chops, slices, shreds and grates. So for £350 all-in it could be serious competition for TMX. WHAT DO YOU THINK? See Philips site for info: http://www.philips.co.uk/e/homecooker/home.htmlProduct Information from John Lewis http://www.johnlewis.com/231720972/Product.aspx?SearchTerm=homecookerTake a fresh approach to home cooking with the revolutionary new HomeCooker from Philips and Jamie Oliver. The Philips HomeCooker is a first-of-its-kind, multi-functional device, giving you complete flexibility to prepare homemade meals on your busiest days. The HomeCooker has been specially designed to achieve authentic home cooking with ease. It can stir, steam, sauté, melt, simmer, stew, boil, and even fry whilst cooking unattended - giving you some quality time back. Whether you’re a beginner cook or a more experienced chef, the HomeCooker takes the pressure off in the kitchen. Developed to help busy families enjoy tastier, fresh, home-cooked meals while being able to spend more quality time together, the Philips HomeCooker is unique in its ability to perform multiple cooking functions including stirring automatically thanks to new AutoStir technology. An innovative stirring arm provides an extra pair of hands in the kitchen, keeping your food constantly moving for optimal cooking. The HomeCooker’s PerfectTemp feature and QuickSet timer mean you can also control the heat to perfection and set times up to 99 minutes. So you can say goodbye to standing endlessly at the cooker and let your cleverly designed cooking assistant do the rest! Automatic switch off when your meal is ready, means you don’t have to worry about food catching or burning. A revolution in home cooking, the HomeCooker does all the hard work so you don’t have to. The Philips HomeCooker comes with an exclusive cookbook of 25 delicious recipes developed especially by Jamie Oliver to help you create a variety of dishes for breakfast, lunch and dinner to wow the family or impress guests. An intuitive user interface guides you through the recipes to guarantee a perfect result every time and give you true cooking confidence. From pasta meals to curries, risottos, stews, vegetables, soups, braised meals and more it couldn’t be simpler to produce fresh, mouth-watering meals from scratch, even on your busiest days. Key features- Autostir technology - stirs for you
- Multiple cooking activities – stirs, melts, simmers, stews, boils, steams, fries and sautés
- Includes glass lid, steam tray, steam basket, pasta insert and stirrer
- Auto shut off
- Intuitive control panel on base
- QuickSet timer – up to 99 minutes
- 3 litre family sized stainless steel bow
- Dishwasher safe for easy cleaning
- PerfectTemp feature- for perfect temperature settings between 40-250°C
Made by Philips Steaming basket, steam tray & pasta insert Timer With recipe book Capacity 3 litre Guarantee 2 years cooker Jamie Oliver Home
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« on: August 15, 2012, 12:26:27 pm »
I’ve just watched the BBC2 Horizon programme “Eat, fast and live longer” in which Michael Mosley explores the benefits of periodic fasting on health and weight. Well I’m sold! I’m fed up with popping pills to control cholesterol, blood pressure etc, so just checking with the doc that it’s okay to get up and running (so to say!) and DW and I will get started in the next day or so. In a nutshell (generally not many calories, but they’re difficult to chew!) you eat “normally” for five days and then fast for two; however on your fast days girls are allowed about 500 calories and boys about 600 so it shouldn’t be too onerous a regime to follow. Apparently this makes you body go from “growth” mode to “repair” mode and this brings the benefits. Hopefully I’ll be able to realise the weight and health benefits personally experienced by Michael. Therefore just thought I’d see if there are any like-minded souls out there who are doing or plan to do 5:2 and might be interested in sharing experiences – obviously using our Thermomixes to produce and share recipes for delicious, sub-500 calorie meals for the fasting days (lots of soup and steamed fish I think) . If you have access to BBC iPlayer you can see the programme at http://www.bbc.co.uk/programmes/b01lxyzc or else visit http://www.bbc.co.uk/news/health-19112549 for a summary. Another good link is http://schrokit.wordpress.com/2012/08/11/the-25-experimentHAPPY FASTING
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« on: May 12, 2012, 07:56:28 am »
½ liter boiling water
4 tea bags (I use Indian but you can also use green tea)
200g sugar
50g dried apricots, roughly chopped
350g ice cubes
1 liter water (chilled if possible)
15-30 ml lemon juice (adjust to your personal taste)
Infuse tea bags in boiled water for 5 minutes then strain and cool.
Grind sugar 30 seconds/speed 10.
Add apricots and ice cubes and pulverise 30 seconds/speed 7
Add rest of water and lemon juice and blitz 1 minute/speed 8
Pour and enjoy - really delicious (don't bother straining - the roughage does you well). If you want to get really fancy schmancy, serve with a cocktail cherry pierced with a sprig of mint.
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« on: August 03, 2010, 01:27:48 pm »
Looking for a recipe for Pandispanya that works in the TMX - asked for by a potential new owner I'm doing a demo for soon. I tried to Google it but very very little in English, mostly Turkish it seems - all I can gather is that it's a light sponge. So if anyone out there could help, it would be greatly appreciated (and digested).
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« on: January 19, 2010, 09:27:42 pm »
HELP! I've got a diabetic coming for a demo on Saturday and am looking for some suggestions for recipes that I could use to show TMX's versatility. Preferably they should be quick, and tasty for non-diabetics as well. All suggestions gratefully received (and digested, I hope!)
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