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Topics - Delightful Den

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Chit Chat / Potential future forum member, Amy has had her baby
« on: September 29, 2016, 08:59:04 am »
Just thought I would  share that Amy has given birth to  baby boy, Logan George, 4.07kg at 12:52 Thursday 29 Sept .

She messaged me a photo  i will try to copy it and post it. 

Sent from my SM-T355Y using Tapatalk

Chit Chat / Some news about our young Amy
« on: June 05, 2016, 06:33:15 am »
I have been in contact with young Amy formally from Albany and I though many of our older members might like to know how she is doing.

Amy is enrolled in University in Adelaide and she lives some where about 90 minutes out of the city in the Borassa. I can't remember the name of the town but it starts with T. She finds the travel in and to Uni by bus a bit challenging. She is studying psychology and seems to be enjoying it.

Amy also has a boy friend, Robbie, that she lives with who is also studying at University. The big news is that she will be a mother in about 4 months. Amy and Robbie expect a baby boy in about 21 weeks. She has been suffering badly with morning sickness and is feeling a bit stressed and I think a little lonely.

Amy has promised me a photo of her and Robbie, I will share it when she does.

Bread / NY Style Pizza dough- Cold proofed
« on: February 02, 2016, 01:47:03 pm »
NY style pizza is characterised by a soft thin crust. The crust is soft enough that you have to fold a  slice in half and use both hands to eat it or the tip will droop and your toppings will slide off. New Yorkers are divided into two camps when it comes to eating pizza the two handers and the flippers. The flippers fold their slice in half then flip the point back onto itself so they can eat with one hand. I find this crust can come close but it is still not as soft.

NY Style Pizza Dough

385g water
1 1/2 teaspoons sugar
3/4 teaspoon active dried yeast
600g strong bakers flour
2 teaspoons salt
2 tablespoons EVOO

Add water sugar and yeast to  *: Select 37 degrees speed 2 for 1-2 minutes. You just need to heat long enough for the 37 light to come on. I usually give it 2 minutes. Add the flour then the salt on top so the salt does not inhibit the yeast. Mix speed 6 for 10 seconds until combined. Add the EVOO and kneed 4 minutes  ::.

Once the kneading is finished remove the dough from *: and place into a large zip lock that you have drizzled with oil. Seal the bag and place in the fridge for 48 to 72 hours.

Remove dough from the fridge at least 1 hour before you want to use it. This recipe will make enough for two medium pizza bases

For best results hand shape the dough, do not use a rolling pin. I have included a link to a video showing hand shaping techniques here.

This is a slow rise dough and requires at least 48 hours to develop full flavour and structure. If you want to use it in less than 24 hours increase the yeast to 1 teaspoon. You can use a lidded bowl to proof the dough but ensure there is enough room for the dough to rise.

Main Dishes / Broad Bean and Chorizo Risotto
« on: May 12, 2015, 02:14:51 pm »
Broad Bean and Chorizo Risotto

50g Parmesan Cheese
1 Onion peeled and quartered
1 clove garlic
Small hand full of mint leaves  (about 1/2 cup)
50g EVOO
100g Dry white wine
350-400g Aborio rice
2-3 tsp powdered chicken stock or stock cubes (can substitute 2-3 tbls veggie stock)
1100g water
juice of 1/2 lemon
1/3cup thin cream
1 1/2 cups broad beans shelled
3 chorizo sausages sliced

Place Parmesan in  *: and grate speed 9 for 6-7 seconds. set aside

Put onion, garlic and mint leaves in  *: chop speed 6-7 for 2-3 seconds. Add Evoo and cook 100 degrees, reverse speed 1 for 2 minutes.

Insert butterfly and add rice and wine cook for a further 2 minutes 100 degrees reverse  ^^. Add stock and water cook 16-17 minutes 100 degrees reverse   ^^

While the risotto is cooking in a heavy based fry pan cook the sliced chorizo in batches until browned on both sides, set aside to drain on kitchen paper.

When timer beeps pour risotto into thermoserver ans stir though cooked chorizo, broad beans, lemon juice and cream. Let stand for 5 -10 minute to finish cooking.


I used whipping cream. If using frozen broad beans microwave for 2-3 minutes to defrost before peeling. I used chicken stock cubes but home made chicken stock powder would work as well or you could substitute veggie stock to make this vegetarian.

Main Dishes / Camembert Stuffed Rolled Chicken Breasts with Cranberry Sauce
« on: November 12, 2014, 03:14:55 pm »
Name of Recipe: Camembert Stuffed Rolled Chicken Breasts with Cranberry Sauce
Number of People: 4
2 boneless skinless chicken breasts
125g Camembert
zest and juice of 2 oranges
160g + additional 50g fresh or frozen cranberries
50g brown sugar
1 Tbls balsamic vinegar

Butterfly chicken breasts, place each breast one at a time between two sheets of baking paper or cling film and tenderise/flatten with a meat mallet. Slice Camembert into pieces about 5mm thick and layer half over one end of each chicken breast. Roll up breasts so cheese in is rolled into middle and wrap each roll in Al foil or cling film. Place in Fridge until ready to cook.

Place zest of oranges and sugar in  *: and mill on speed 7-8 for 10 seconds or until zest is Incorporated into sugar. Add juice, balsamic and 160g cranberries to  *: place rolls into base of Veroma place choice of vegetables on tray and put Veroma on TM. Cook Veroma, 30 minutes, speed 2. When the timer sounds remove Veroma, blitz sauce at speed 8 for about 10 seconds, add additional 50g whole cranberries and cook for 2 min 100 degrees reverse speed 1.

Slice each roll into 6 slices and serve with cranberry sauce.



I served this on asparagus with little yellow squash and cinnamon roasted sweet potato wedges.

I found the Cranberry sauce a bit  tart still so next time I will increase the amount of sugar (I might double it) I also think I will only use one orange and replaces the juice of the second orange with white wine.

I was a little bit disappointed at how much cheese I lost out the ends etc. I am not sure how to fix this so I welcome suggestions.

Desserts / Strawberry Crumble
« on: August 19, 2014, 01:55:32 pm »
Strawberry Crumble:
Number of People: 4
40g almonds
40g pistachios
1/2 tsp cinnamon
5 fresh plump dates pits removed
1tsp vanilla bean paste
500g strawberries tops removed

Place almonds, pistachios, 3 dates and cinnamon into  *:  lock lid and pulse with turbo button until mixture forms crumble like consistency. Set aside.

Place 250g strawberries remaining dates and vanilla bean paste into  *: 30 seconds speed 9. Mixture should be smooth. Cut remaining strawberries in half or quarters depending on size. Mix puree and cut strawberries together. Serve topped with crumble mixture.


Dates should be plump and soft. Only use fresh dates, dried dates will not work. I served them as they were but a little whipped cream on top would go nicely.

I converted this from The Healthy Chef.

members' comments

cookie - I found some cheap strawberries yesterday so I bought lots and made this. It is really tasty. Thanks DD.

Seafood and Fish / Salmon Burgers
« on: August 19, 2014, 12:47:02 pm »
500g fresh raw skinless, boneless salmon fillets chopped
small bunch of parsley
zest and juice of one lemon
2 spring onions sliced
good grind of pepper and sea salt
1 egg
almond meal or bread crumbs for coating

Place salmon, spring onions, parsley, zest and lemon juice, egg, salt and pepper in  *: lock lid and turbo a few times for a second or two until just combined.

With wet hands form into 8 patties and coat in almond meal or bread crumbs, place in fridge to chill until set.

Cook in a little oil over a low-medium heat until crisp, golden and cooked through.

I found that my mixture was a little wet, I think my lemon was a bit large.

Variation: Grate some fresh ginger before adding inredients to bowl and swap corriander for parsley.

I converted this from the Healthy Chef

I served these with cauliflower cheese, green beans and cinnamon roasted sweet potato wedges.

Recipe Requests / Rice cooking
« on: August 03, 2014, 10:30:25 pm »
I want to make rice cakes as a portable food source for long bike rides. It needs to be sticky like a rice cooker makes it. Has anyone cooked rice like this in a TM?

Tips and Tricks / What to do with left over fruit purée?
« on: April 26, 2014, 11:35:49 am »
We gave quite a lot of left over fruit purée from the Bellini bar at today's engagement party. Any suggestions on what to do with it will be greatly appreciated.

Freezing is an option but freezer space is limited.

Chit Chat / I'm Ok
« on: March 27, 2014, 08:55:28 am »
Hi everyone,

I haven't been active on the forum for quite a while. I just want to let you know I am ok. I have been busy and tired and I am only cooking to eat. Even then I hardly use Thermi I have fallen into just making anything easy that does not require thought and limited preparation.

My department at work was hit very hard by the Govt cutbacks and redundancies last year.  Almost 20 of my colleagues lost there jobs (about half or or department) and those of us that are left wish we were made redundant.  >:(

We went back to the US at Christmas to visit family. Both of my DDs and their boyfriends traveled back too. The eldest DD and her partner traveled with us.  We visited Charleston SC, Washington DC and NYC as well as the family in South Carolina.  My girls both got engaged while we were in the US. We are very happy though feeling a bit shell shocked.  ;D :P

I am currently training for the Busselton Ironman 70.3 triathlon. I have engaged the services of a coach to try and advance my training and set a PB for this distance.  She is pushing me hard and consequently I am shattered most days. Some weeks I am racking up 15 hours of training a week on top of full time work.  So you can understand why my cooking has dropped off.  :P

I will make an attempt to become more active on the forum.  I have been working on a NY style pizza dough recipe. I think I have it almost perfected and should post it soon, but be warned it is not for the faint of heart. I only use a relatively small amount of yeast and cold proof it for between 2-3 days and then hand shape the dough, no rolling pin to avoid degassing the dough.


Main Dishes / Creamy Chicken Casserole
« on: August 05, 2013, 01:23:43 pm »
Name of Recipe: Creamy Chicken Casserole
Number of People:4
1 onion quartered and peeled
1 glove of garlic
1 large carrot peeled and diced
1 stick celery diced
1 medium potato peeled and diced
50 -100g frozen peas
1 medium chicken breast diced
1 small handful of fresh parsley
15g EVOO
30g white wine
300g chicken stock
200g milk
50g flour
Salt, pepper and other herbs to taste

Chop parsley 2 seconds speed 5 and set aside.
Place onion an garlic in  *: and chop speed 5 for 3 seconds. Scrape down, add EVOO and white wine. Sauté veroma 3 minutes speed 1-2.
Place chicken breast, carrot, celery, potato, chopped parsley and stock in the bowl. Cook 20 minutes 100 :-: speed 1. Add peas at after about 13-15 minutes cooking time.
Make a smooth paste with flour and a little milk, combine with remaining milk and add to  *:. Cook 6 minutes 90  :-: speed 2.

I used vegetables that suited our tastes you may want to substitute veggies to suit your tastes.  The same goes with the herbs. I used a small amount of marjoram but it was not readily detectable.

This is my own recipe that I came up with today while trying to figure out what to make for dinner. I look forward to tweaks and suggestions.

Cakes / Pumpkin Fruit Cake
« on: June 13, 2013, 02:26:53 pm »
Name of recipe: Pumpkin Fruit Cake
converted from the Healthy Chef website.

Quantity: Makes on 25 cm loaf

250g raw pumpkin roughly chopped
2 Eggs
1 tsp vanilla paste or extract
45g macadamia oil or other light oil
70g honey
3/4 tsp bicarb soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
160g raisins
160g wholemeal spelt

Preheat oven to 150 degrees fan forced or 170 degrees no fan.
Place chopped pumpkin in  *: grate 7 sec speed 5. Add eggs, vanilla, honey, oil, spices, bicarb and raisins. scrape down sides of  *:. Mix  10 seconds  :-: speed 4. Add flour mix an additional 10 seconds  :-: speed 4.

Pour into a greased lined loaf pan and top with chopped walnuts, pumpkin seeds or slivered almonds.  Bake for 1 to 1 1/4 hours. You may need to cover with aluminum foil for the last 20 minutes.

Cool in pan for 30 minutes then turn out and cool completely on wire rack.


I omitted the bi carb and substituted wholemeal self raising flour for the spelt. I didn't have any raisins so I used sultanas. You could also sub some of the raisins for dried cranberries or used dried mixed fruit instead.

members' comments]/b]

Cookie - The flavour of this is double yum. It is so very easy to make too. I altered it slightly and added the raisins with the flour and mixed it on reverse. It will definitely be made again and again.

Katiej - I made this using wholemeal spelt. I used a mix of raisins, sultanas and dried cherries. The first time I've made a cake using spelt, so it was good to try something new. It's really delicious!

Katj - Den, your pumpkin cake is Delicious!!  So easy to prepare. Family members who don't usually eat cake thought it was awesome!  Thank you so much for posting the recipe.

Chookie - it is a seriously good cake.  The only change I made to original recipe is that I added a handful of walnuts to the mix with Craisins.

Soups / Red Lentil and Chickpea Soup
« on: June 13, 2013, 02:10:19 pm »
Name of Recipe: Red Lentil and Chickpea Soup
Number of People: 4
15g EVOO
15g butter
2 onions peeled and quatered
2 cloves garlic peeled
1 Carrot roughly chopped
1 stick Celery roughly chopped
1/4 - 1/2 large zucchini roughly chopped
1/2 red capsicum roughly chopped
2 Tbsp tomato paste
1 cup red lentils washed and drained
1/4 tsp oregano
1 bay leave
2 Tbsp TM veggie stock
Water to fill to 2 litre mark
400g can chickpeas rinsed and drained
1 Tbsp red wine vinegar
Salt and pepper to taste

200 g greek feta (sheep's milk if you can get it)
1/4 cup fresh oregano

Add all vegetables to  *: and chop speed 5 for 7 seconds. Put tomato paste, EVOO and butter into  *: cook veroma speed 1 for 6 minutes. Add lentils, herbs, veggie stock paste and water to 2 litre mark. Cook 100  :-: speed 1 for 60 minutes. Check seasoning.

Add drained chickpeas and red wine vinegar, cook a further 5 minutes 100  :-: speed 1.

Garnish bowls of soup with crumbled feta, oregano and a drizzle of EVOO.

members' comments A lovely soup

Katiej - I didn't have any fresh oregano to add to the garnish, so I substituted some little bits of crispy bacon. The feta and bacon worked really well together and added to the soup.

Berry - I used brown lentils as that's what I had on hand and just soaked them for a couple of hours prior.

Cakes / Choc Coffee Hazelnut Biscuits
« on: May 30, 2013, 04:02:21 pm »
Choc Coffee Hazelnut Biscuits

120g softened butter
80g Rapadura sugar
110g hazelnut meal
20g finely ground roasted coffee
140g self raising wholemeal flour
1tsp vanilla paste
1tsp baking powder
1tbls cold water

50g dark chocolate
about 16 coffee beans to decorate


Add butter and Rapadura to  *: cream together speed 4-5 for 10 seconds. Scrape down. Add remaining ingredients except chocolate and coffee beans to  *:. Lock lid, set timer to 1.5 minutes and select  ::.

Turn dough out onto sheet of aluminum foil and form into a square log. Wrap with foil and use counter top and hands to "square up' the sides of the log. Refrigerate for about 30 minutes.

Remove from fridge and unwrap. Using a sharp knife slice into 1cm thick pieces, you should get about 16. Place onto greased baking sheet and bake in pre-heated 160 degree oven for about 20 minutes until just starting to brown.
Remove from oven and cool and tray for about 5 minutes then remove to cooling rack until completely cooled.

Melt chocolate, place a layer of melted choc on each biscuit and top with a coffee bean. Allow chocolate to set if you can.

I used Rapadura because I like the flavour it gives gives these biscuits.  You could use light brown sugar and achieve a similar result. Vanilla extract or can be used int stead of paste.

I used to buy these from a roadhouse on the way to Perth.  They are made by the Crossman Cookie company with all organic ingredients and have the price tag to match.  I bought a packet of their over priced biscuit mix for these and using that as a starting point I worked out the best combination of ingredient to duplicate them  The original recipe uses spelt flour and they are much heavier.

Breakfast / Apple and Cinnamon Breakfast Cookies
« on: May 11, 2013, 11:43:58 am »
Apple and Cinnamon Breakfast Cookies

Makes 12

180g ripe banana or apple puree (no added sugar)
60g macadamia nut, almond or light flavoured olive oil
1tsp vanilla bean paste or extract
30g honey
1/2tsp ground cinnamon
200g rolled oats plus extra for coating
50g ground Hazelnuts
25g sultanas
25g chopped dried apples
50g chopped walnuts

Preheat oven to 160 line baking sheet with baking paper.
Break banana into pieces and place in bowl with oil, vanilla paste, honey and cinnamon mix speed 4-5 10 seconds. Add remaining ingredients and mix reverse speed 4 for 5 seconds scrape down and mix for another 5 seconds on reverse speed 4.

Form into 12 equal sized patties and roll them in some additional oats for looks and texture. Place on baking sheet and bake for 30-35 minutes.

If you want to make these nut free swap the ground hazelnuts for shredded coconut,  leave out the walnuts and increase the sultanas and dried apple to 50g each.

I have converted this from the Healthy Chef website.  The original recipe is here. She includes the nutritional information on her web site.

I have found these to be a good quick breakfast when you are running late or as a snack on a long bike ride. They should keep for a week in an air tight container in the fridge.

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