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Topics - Chelsea (Thermie Groupie)
16
« on: July 07, 2013, 11:15:27 am »
Ingredients
8 thin beef sausages (lean)
1 steamer basket full of diced potatoes (2cm dice)
20g butter
50g cream or milk
50g water
1/2 tsp chicken stock
1 large brown onion, peeled and quartered
2 garlic cloves, peeled
4 rashers bacon, rind removed, chopped into strips
1 can diced organic tomatoes
40g water
1 tsp chicken stock
2 dried bay leaves
1 can organic brown lentils, rinsed
1/2 cup Italian parsley chopped
salt and pepper
Method:
Place sausages in deep varoma dish. Place 4 sausages across the bottom and the other 4 on top of them but laying in the opposite direction.
Place 500g of water in the TMX bowl and insert the steamer basket (full of potatoes) into the bowl. Fit the varoma on to the lid. Steam for 22 minutes at varoma temp, speed 4.
After the cooking time check that the sausages are cooked and the potatoes are falling apart easily (cook for longer if necessary). Remove the varoma and basket. Empty the TMX bowl and insert the butterfly. Add the potatoes, butter, cream, water and stock and mash at speed 4 for 10-20 seconds. Scrape the mash into thermoserve and clean the bowl.
Add garlic and onion to bowl and chop for 3 seconds on speed 5. Add bacon and oil and saute for 3 minutes, 100 degrees, reverse speed 1.
Add the tomatoes, water, stock and bay leaves to bowl and cook for 10 minutes at 100 degrees, reverse speed 1.While this is cooking chop each sausage into 6-8 pieces.
Add the chopped sausages and drained lentils and cook for a further 5 minutes at 100 degrees, reverse speed 1. In the last minute of cooking add the parsley and season generously with salt and pepper.
Remove bay leaves and serve the sausage and lentil hotpot with the mash. Enjoy!
Suggestions made by forum members.[/b]
Katiej suggested; I made sure I bought really lean beef sausages that contained no fat. I steamed some green beans on the top tray of the Varoma whilst the sausages and potatoes were cooking. I placed them into a second Thermoserver, whilst the hotpot cooked.
I put the hotpot into a dish, placed the mash on top, sprinkled with cheese and placed it under the grill. Everything tastes good with cheese!
17
« on: March 14, 2013, 07:40:23 am »
[Name of Recipe: BBQ Pork Steamed Buns Filling
Number of People: 6
Ingredients:
350g cubed pork (I used pork scotch fillet as it was on special)
Marinade ingredients:
3 spring onions, quartered
100g BBQ sauce
1 tbsp soy sauce
2 tsp chicken stock paste (from MWOC) or bought stock powder
1 tbsp olive oil
1 tbsp sugar
45g water
1 batch of bun dough from the budget busters cookbook
Preparation:
Trim fat off pork and cook (I fried it in the frypan with a little oil but you could probably steam it in the TM basket).
Place cooked pork in the TM bowl and shred on reverse speed 4 for a few seconds. Set aside in a bowl to cool.
Without washing bowl place spring onions in TM bowl and chop for 3 seconds on speed 7. Scrape down sides.
Add remaining marinade ingredients and mix for 10 seconds on reverse, speed 3.
Pour the marinade over the cooled pork, mix well, cover and refrigerate for at least 3 hours.
Follow the budget busters method for making the steamed buns, substituting the BBQ pork for the normal meat mix.
Enjoy!
18
« on: August 09, 2012, 04:20:50 am »
This is our favourite slice at the moment. Basic, but yummy!
Preheat oven to 180 degrees and grease a slice tray (28x18cm).
Beat together (3 mins, speed 3):
150g cubed butter
1 large egg
160g brown sugar
Add and mix (20 seconds, speed 3):
1/2 tsp ground ginger
280g plain flour
2 tsp baking powder
Add and mix (10 seconds, reverse speed 3):
120g milk choc chips
Press into tin and bake for 15-20 minutes until golden (don't overcook).
When cool spread with vanilla icing and slice into squares.
members' comments
DizzyGirl - it's a winner. Thanks for a great easy recipe.
Miss 50s - Yep this went down a treat!
Tam - love that it's a choc chip bikkie without having to roll them into balls. Last time I made them with white choc chips and macadamia nuts - YUM. I've never bothered to make the icing (lazy I guess) but might try this time round. Thanks Chelsea!!
cookie - we love it. It's sort of 'cakey.'
SueJen - second time, first as a slice this time biscuits, so easy and tastes great, thanks Chelsea.
Made these again with macadamias and milk chocolate - don't like white choc. I make them as biscuits because the first time I made this it was an iced slice, grandkids called in and ate the lot. The biscuits were great, lasted 4 days.
SuzieG - This is out of the oven ready for a taste test - my girls give it the thumbs up!
astarra - I made this last Saturday for DH to take to work, but it didn't get there... Was eaten in record time, obviously enjoyed!
Thanx.
phatassphairy - I have a pain in butt oven, it come out beautiful and golden but not quite cooked in the centre ..... so next time I will drop the temp by 10-15 deg and cook it 5-10 longer. It is alright cause 1/2 of it is gone already.
Amy - it was delicious.
jo nz - Lovely simple recipe and I will definitely make again.
19
« on: May 22, 2012, 10:55:07 am »
I made this pumpkin bread today and it is really lovely. The flavour would be enhanced if the pumpkin was roasted beforehand, but it was still very nice using the raw pumpkin and sooooo easy. The only change I made was to use spelt grain (milled for 1 minute) instead of the buckwheat. I will definitely be making this one again.
20
« on: January 25, 2012, 10:39:48 am »
Am heading to an Australia Day lunch party tomorrow and the host has organised a sponge bake-off. We all have to bring a sponge cake (only one attempt allowed) and there are prizes for the tastiest and most appealing looking sponge. Not being a huge sponge fan I have never made one before. I just went to make one and realised I needed wheaten cornflour, not maize cornflour. Poor Hubby is on his way to do some late night shopping. My Mum is a great sponge baker and has an easy recipe, but I'm tempted to try Maggie Beer's no-fail sponge recipe though. Any tips for recipes or decorating?? I would love to knock their socks off. 
21
« on: January 24, 2012, 09:36:21 am »
Recipe: Hedgehog Meatballs Booklet: Lunchbox and After School Ideas Tweaks:I cooked the onion in 25g of oil instead of 40g. There was a lot of liquid in with the onions after they were sauted so I drained that off before proceeding with the recipe. I cooked the meatballs and sauce for 20 minutes instead of 12-15. The rice was still really hard at 12 minutes and the meatballs were pink in the middle so I didn't even check them again until 20 minutes and they were cooked perfectly then. Review:I was very unsure about this recipe and was almost certain that the meatballs would either fall apart or join up in the basket. I was pleasantly surprised to take the lid off after the 20 minutes however and find them all intact and looking rather appealing with the sauce over them. There were a few grains of rice that weren't cooked through but most were fine. With a nice handful of fresh herbs this easy weekday meal was quite tasty. It would be easy to add more flavour however with a little chilli or garlic chopped in with the onion. I served it with steamed veg tonight, but it would be perfect over pasta or mash as it is nice and saucy.
22
« on: January 05, 2012, 02:06:54 am »
Recipe Name: Muffins
Recipe Book: Everyday Cookbook (page 123 in Jan 2009 edition)
Tweaking:
I make these with 300g of plain flour (not wholemeal) and 3 tsp of baking powder. I have found 1 medium very ripe mashed banana and 180g choc chips works well. I tried two medium bananas but the mixture was too heavy. I mix the main ingredients for 8 seconds on speed 4 and then scrape down the sides and add the mashed banana and choc chips. I then mix for a further 6-7 seconds on reverse speed 4. If it needs a little more mixing I do it with the spatula to avoid over mixing.
Verdict: We really enjoy these and I have been making them often. They freeze well wrapped individually in plastic and are an easy lunchbox snack.
23
« on: December 19, 2011, 10:15:39 am »
I just wondered if anyone can recommend a really nice potato salad recipe? Preferably one that can be made a day in advance.
24
« on: August 30, 2011, 05:22:11 am »
I am so excited!!! I just got off the phone from ordering a second bowl for myself . . . . and a thermomix for my Mum!!! Woohoo! My beautiful Hubby gave me his tax return and combined with my own little thermomix savings stash I finally had enough for my big order. I now have to wait for my parents to return from holiday so I can give Mum her big surprise. 
25
« on: August 22, 2011, 11:49:32 am »
Chow-Mein
This is my version of chow-mein.
Ingredients:
1 x 60g cake vermicelli noodles
1 stick celery, roughly chopped
1 large carrot, roughly chopped
1 onion, quartered
1 cup green beans
40g organic olive oil
500g beef mince
80g rice
1 tbsp tamari (or soy sauce)
1-2 tsp curry powder
1 tsp organic cider vinegar
1 rounded tbsp homemade chicken stock paste (2 tbsp of commercial powder)
650g boiling water
2-3 cups finely shredded cabbage
Method:
Add noodles to bowl and chop on speed 7 for 6-7 seconds. Set aside. (When you chop them up, they resemble the Chicken Noodle soup packet mix noodles).
Add celery, carrot, onion and beans to bowl and chop for 3 seconds on speed 5.
Add oil and saute for 4 minutes, 100 degrees, reverse speed 1.
Add mince and saute for 5 minutes, 100 degrees, reverse speed 1.
Add remaining ingredients to bowl. Add cabbage to varoma dish and fit on thermomix lid. Cook for 15 minutes, varoma, reverse speed 2 (keep it moving so that it doesn't catch on the bottom at the high temp).
To serve I spooned the cabbage into bowls, added the meat mixture and mixed them together a little with a fork. You could tip them both into a large bowl and mix it through that way though.
Enjoy!
members' comments
dede - it's so quick and easy to make and the best thing is that everyone loved it. I was missing a couple of ingredients but it was still really yummy. Will be making again for sure. Thanks.
CP - chelsea thank you for doing such a great conversion on an old family fave. I'm going to add a bit more cabbage next time cos I've got quite a bit left over but regardless, it was still fine like it is. DS had two helpings and I'm just going to have a leetle bit more now also...
Twitterpated - A really easy but especially tasty meal. Whole family gave it 5/5. It has gone on the "definitely cook again" list. Thanks for posting Chelsea.
Meagan - Chelsea this took me back to my childhood. Love this recipe, thanks for the conversion. My ds4 declared it delicious!
maddy - I used pork mince. It did break down but the taste was all there. I added a clove of garlic, used angel hair pasta (and cooked extra 11/2 cups pasta on stove) and loaded the varoma with 1/2 a cabbage. Thought I would stretch it out for leftovers. Once cooked, I moved meat mix to thermoserve, added extra boiling water and continued cooking the rest of the cabbage for an additional 15 minutes, then mixed all together in a big bowl. Empty plates.
Moo2 - it's a really lovely flavour. Loved the steamed cabbage!
spektor - Yum! Simple hearty meal with no pretensions. The leftovers the next day were even more delicious.
Sandip - Made it tonight for a family birthday dinner and served it in lettuce cups like San Choy Bau. Just so yummy, everyone loved it. Will definitely be cooking that one again.
Tam - Can't begin to say how much I loved this - reminds me of the chow mien I used to get as a kid (except it's nicer in the TM as the meat is minced). DD 3 also really loved it - I followed someone else's suggestion and steamed the beans with the cabbage.
Another winner Chelsea!!!
JD - Lovely thanks Chelsea (as all your recipes are). I love the idea of steaming the cabbage and I also did the beans in there as well. I ended up with a thermosaver full. Will add even more beans and cabbage next time. I had some chicken stock in the fridge so used that for the liquid component with 2 tblspns Tenina's chicken stock powder.
jakodai - it was beautiful! DS ate a whole bowl and he's going through the 'never eating dinner' phase. Anything that can get that much vegetables into a 2 year old has got to be good! Thanks, Chelsea!
funnyfarm2 - I really love this recipe. It is a standard meal in our family as everybody loves it. I don't even bother cooking the cabbage or beans, just stir through at the end so that they retain their crunch....delicious.
Cuddlecook - Made this last night and my almost 1 year old loved it. Then she ate the leftovers again for dinner tonight! Great for a quick healthy weeknight meal - should definitely be linked in the babies and kids section.
26
« on: August 21, 2011, 12:14:50 pm »
Recipe: Chocolate Chip Cookies Cook Book: UK Fast and Easy Cooking (page 217) Tweaks: I use 120g of chocolate chips (instead of 180g) and I use spelt flour and rapadura instead of the wheat flour and sugars. Review: We really LOVE this recipe. These are our current favourite choc chip cookies. These are quite rustic with the oats, but very yummy.
27
« on: August 20, 2011, 10:45:26 am »
Creamy Garlic Prawn Risotto
This is a beautiful dinner party entree or main.
Ingredients:
1/2 cup parsley
50g Parmesan
3 spring onions quartered (green and white parts)
2 cloves garlic (decent size cloves)
40g butter
350g aborio rice
50g white wine
900g chicken stock (I used 900g water + 3 tsp homemade chicken stock paste from MWOC)
400g prawns (medium green prawns, shelled and cleaned)
60g sour cream (optional but yummy)
juice of 1/2 lemon
salt and pepper - generous
Method:
Add parsley and chop for 5 seconds on speed 6. Set aside.
Add Parmesan and grate for 5 seconds on speed 8. Set aside with parsley.
Add garlic and spring onions and chop for 5 seconds on speed 5.
Scrape down sides, add butter and saute for 2 minutes, 100 degrees, reverse speed 1.
Insert butterfly. Add rice and wine and saute for 2 minutes, 100 degrees, reverse speed 1.
Add stock and cook for 14 minutes, 100 degrees, reverse speed 1.
Add prawns and cook for 1 minute and 30 seconds, 100 degrees, reverse speed 1.
Add sour cream (in small blobs), lemon juice, Parmesan, parsley, salt and pepper and mix on reverse speed 2-3 for 5 seconds.
Place in thermoserve and let stand for approx 10 minutes.
Enjoy!!!
Notes:
Don't be tempted to add the prawns earlier. They continue to cook in the residual heat of the thermoserve and don't need any longer cooking in the actual thermomix. They are easily overcooked in the thermomix.
You can use thawed cooked prawns. Just make sure you don't reheat any risotto left-overs (prawns) as they can only be heated twice.
Members' comments
Lellyj - Thank you Chelsea, this is divine. My husband even asked me to email him the recipe for when he learns to use the TMX! I couldn't get green prawns so bought a handful of skinless, boneless flathead tails which I roughly chopped and added in the last 1.5 minutes. Then I just added some chopped cooked prawns at the very end. I didn't use the sour cream and I put in only 25g of butter, but it was still creamy and delicious. Highly recommended!
Katiej - I made this for dinner tonight and it was really lovely. I rarely cook prawns or any seafood (other than fish) so it was a nice change. My partner loved it and said it was the best risotto I had ever cooked. Will definitely make again. Thanks Chelsea - another great recipe!
salval - Made this last night for dinner & my husband went back for seconds (that's rare!!). It's now on my list!
CC - Really lovely recipe Chelsea. I did turn the sauce green as I didn't have any spring onions so used a bunch of chives instead.
maddy - Yummy Chelsea! Was lovely, garlicky & creamy.
ElsieD - I made this last night. Second dinner made in the TM. It was delicious, thank you for posting this.
Bedlam - OMG, this is Devine Chelsea, restaurant quality.
Bonsai - Wonderful recipe - just the right texture and the prawns are still firm and garlicky.
bigTcup - YUMMM!!! I put frozen peas in when I put the prawns. Next time will try adding broccolini or asparagus - will most certainly be having this one again!!
johnro - a winner, thanks Chelsea - served with steamed carrots and broccolini.
driscool - Thank you for the great recipe - tried it tonight and it was delicious. Got a thumbs up and an awesome from my boys.
Cecilia - Thank you, Chelsea and johnro. Loved this recipe and pinched the steamed baby carrots and broccolini idea to accompany it. Served it at lunch today to some garlic and seafood-loving friends and was very happy to see them going back for more. Much appreciated.
HelenN - This recipe is awesome - there was not one bit left in the Thermoserver (I almost didn't need to wash the thermoserver!). I then had to make it again for Father's Day dinner for my dad because Garlic Prawns are his favourite - he loved it too.
JD - Chelsea I have to add my name to the list of satisfied members with this recipe of yours. Couldn't get Aussie prawns at my supermarket and only had about 10 in the freezer so I added some diced codfish - could still only get up to a total seafood weight of 280g but it was superb. I imagine with the whole quantity of prawns it would be even better if that is at all possible. I also didn't have any sour cream so to 1/4 cup of normal cream I added 1 tblspns white vinegar and left it in the fridge until I was ready to add it at the end. This is my very favourite risotto recipe. This recipe makes 4 good adult serves and I add some more liquid when reheating leftovers.
joanne bingham - very delicious & easy. Even the "non risotto" person loved it !!!
earth mumma - Yeah a risotto winner. I love any risotto but no one else in my family does, but 4 out of 5 in my family loved it and asked for it again. The ds who didn't can be the 'fussy' one in our house, so he's just going to have to get use to this one. Thanks for a great recipe.
Lady Ding - We only had the TM for about a month but I have made this 3 times already. My 8 year old who is very fussy with food even requested me to make this for him so he can take to school for lunch. This will be a family favourite. Thanks a lot!
SusanKP - definitely a winner and will be a dinner party fave for sure! 10/10
jeninwa - This has become our favourite Risotto, made it again last night, this time I used 2 heaped teaspoons of Tenina's Caramelized Garlic Paste instead of the garlic and Tenina's chicken stock powder. DH loved it so much he went back for seconds.
cookie1 - We had this for dinner last night. It was beautiful. The prawns were perfect. I wish had had read your tweak jeninwa. I'll do that next time. I nearly always use natural yoghurt instead of sour cream. I usually halve the recipe.
courton - This was absolutely delish. Only variation was adding peas at halfway point and leaving it in the TMX itself for the last 10 mins rather than thermosaver. Will definitely make it again.
Kulsha - I loved this too, thanks for the recipe! My first attempt at risotto made me feel like a seasoned chef!! We didn't have any sour cream but it was still creamy and tangy from the lemon juice.
CP - Tonight dinner and very much enjoyed. Prawns were cooked beautifully. I got the raw prawns with tails still intact. Thanks Chelsea.
Kimmyh - Great risotto turned out perfect thank you it's going to be a regular for us.
SuzieG - I made this tonight - just beautiful! I might try halving it next time, it makes ALOT!!
mdfisher - I made this for tea last night and was sensational. Thanks.
funnyfarm2 - Yum Yum Yum! My dh turns his nose up at all things risotto no longer!
TamG - I finally made this tonight and it is very yummy. I have been meaning to make it for ages, but suggested it to my husband as a fathers day meal tonight. He commented that the prawns were cooked perfectly. I used frozen uncooked prawns, but I defrosted them first.
Amy - Mum said the flavours were great, but the risotto ended up standing for too long so it was a bit claggy and the prawns were a tad overcooked but mum said definitely try making it again because it was so YUM. I used coriander instead of parsley and light cream cheese instead of sour cream. I got it right in my second attempt.
WenV - Great recipe, Chelsea! Our family loved it and our two fussy eaters (5 and 1.5yo) were only too happy to have the leftovers for dinner again the next night.
salsabil - Thanks for the recipe Smiley Made it tonight and was yum! Prawns came out perfect too. I hate overcooked prawns!
Niss123 - This was sensational!! Thanks!! I didn't have any wine left so I just used water, and left out the sour cream but it tasted incredible. Everyone in the family was hovering around the kitchen waiting for it to be ready.
reneecj - Yum - this recipe is super easy and delicious! I didn't have any wine on hand (!) so I swapped it for water. Only had frozen cooked prawns so I semi-defrosted them and then cut the cooking time to 45 seconds. They were fine after sitting in the thermoserver for 10 minutes.
Jessica1 - Thankyou so much for this recipe. I made it today, first risotto in the TMX and it was delicious, the prawns were cooked perfectly, nothing was chopped up or shredded and the taste was really nice.
Bedlam - One of my all time favourites.
Delightful Den - It is sitting in the thermoserver right now and I am not ashamed to say I licked the inside of the bowl after I transferred it over the thermoserver. I cant wait, it tasted divine.
kmw - Made this tonight for the first time and lived up to the rave reviews. I halved the recipe for DH & I and worked out lovely.
28
« on: August 18, 2011, 04:36:20 am »
Recipe Name: Milk Tart
Book Name: A Taste of Vegetarian
Tweaking details: This is a big dessert and I use my lasagne dish for it. I have made a half batch and it worked well.
Review: I really love this and it is one of my favourite desserts. It is like a rich, smooth custard tart.
Score: 4.5 out of 5 :-)
29
« on: July 27, 2011, 11:49:04 am »
Tip - When incorporating flour (and cocoa) into batters and doughs mix on speed 2 for a couple of seconds before turning the speed dial up and mixing it in properly. This allows the flour to be folded through instead of getting stuck straight away to the sides of the bowl and needing to be scraped down. I do this with bread, pizza dough, cake batters etc.
30
« on: May 20, 2011, 04:13:06 am »
Glazed Chocolate Jam Cake
Ingredients 100g butter cubed 160g organic raw sugar 160g water 120g fruit jam of your choice (apricot, strawberry, blackberry etc) 180g plain organic wheat flour (use a bit more for spelt) 1 rounded tsp baking powder ¼ tsp bicarb soda 20g cocoa 2 eggs Additional tbsp of jam for glazing Method:Preheat oven to 180 degrees (160 fan forced) and grease a 22cm round cake tin (I also like to line the base with greaseproof paper). Weigh the butter, sugar, water and jam into the TMX bowl and melt for 3 minutes at 80 degrees on speed 1. Add remaining ingredients and mix for 20 seconds on speed 4 or until well combined. You may need to scrape down the sides of the bowl after 10 seconds. Scrape mixture into the prepared tin (it may be a little runny) and bake for 30-35 minutes. Leave in the tin for 15 minutes before turning out onto a cake cooler. Spread the cake with the additional tbsp of jam that has been warmed. Enjoy as a deliciously moist cake or as a dessert served with whipped cream or custard. Photo:Check out the photo on my blog here.
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