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Topics - judydawn

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Cakes / Carrot, zucchini & date muffins
« on: January 14, 2018, 10:11:50 am »
I’ve converted this recipe from Best Recipes

240g self raising flour
1/2 tsp bicarbonate of soda
1 tsp cinnamon
100g light brown sugar
240g pitted dates
340g carrots peeled and cut into 5 cm pieces
150g zucchini, ends removed and cut into 5 cm pieces
125g milk
90g butter, melted
2 eggs, lightly beaten

Preheat oven to 200 degrees celcius fan forced.  Line a 12 hole muffin tray with paper liners and spray them wth canola oil.  Do the same to a 21 x 11cm loaf tin or if you have 2 muffin trays there will be enough mixture left to fill 6 of them.

Firstly prepare the veggies & dates, there is no need to clean the bowl during any of the following steps.

Chop the carrots for 4 sec/speed 5, remove and place in a medium sized bowl.
Chop the zucchini for 1 sec/speed 6, remove and add to the carrots.
Chop the dates for 6 sec/speed 6, remove and add to the veggies. Make sure there are no stray seeds in the dates, I always find at least 1 in a packet of dates.

Place flour, bicarb and cinnamon into TM bowl and mix for 3 sec/speed 7.

Add sugar, zucchini, carrot & dates to bowl. Knead 10 seconds.

Add milk, butter and eggs to bowl.  Knead 10 seconds.

3/4 fill the muffin tins and tip the remaining mixture into either more muffin holes or a small loaf tin.

Bake the muffins for 17 minutes, remove them from the tin and place on a wire rack to cool completely.

Bake the thin loaf for 22 mins.  You can call these carrot, zucchini & date fingers!

These are really nice when cold, split and spread with butter.

Vegetarian / Zucchini/Carrot Timbales
« on: October 05, 2017, 10:11:01 am »
I’ve been making this for years using a grater but today the Thermomix helped me do it easier.  A great recipe to use when you have a glut of zucchini.

Zucchini/Carrot Timbales - Serves 4

650-700g zucchini (approx 3 large ones) - cut into 8cm pieces
400g carrots, peeled & cut into 3cm chunks
2 tsp Tenina’s garlic paste
1 tbspn olive oil
1 tbspn butter
S & P to taste

Equipment needed
30cm non-stick frying pan
4 x 125g dariole moulds - spray with olive oil.

Place zucchini pieces into TM bowl and using the TM spatula as an aid, chop 3 sec/speed 5. Remove to a bowl. If there are any large chunks in the mix chop them by hand, do not chop any further using the TMX.

Add the carrot pieces and chop 3 sec/speed 5. No need to use the TM spatula here. Add them to the zucchini and mix together.

Place the oil and butter into the frying pan and when hot, add the veggies along with S & P and garlic paste. Cook on high heat for 15 minutes, stirring quite often.

Fill the dariole moulds with the mixture, packing it down well so that it will keep its shape when unmoulded.

Upend the timbale onto your plate as a side dish and serve immediately or turn out onto a tray, refrigerate and reheat when required either in the microwave or in the oven if you are using it. Mine went straight into the freezer on the tray.  When frozen I will transfer them to a ziplock bag.

Photos showing all stages.

A friend gave me a few of these today, she said they were guavas but when I googled that name the fruit doesn't look anything like a guava.  Does anyone know what this is, I'm not game to have a bite until I know what it is.  Thanks in anticipation.

Contents list for this latest book which goes on sale early July.
Reviews will be linked to this thread as and when they are posted.  Just go to Recipe Book Recipe Reviews on the Home Page, click on New Topic and type your review.  Moderators will find it and all reviews will be listed here with a link to your review.  Please do not type your review here.

Cookbook Contents / Flavours of India for TM31& TM5
« on: June 21, 2017, 03:00:09 am »
Available early July

Chit Chat / MOVED: Pasta and fillings
« on: June 15, 2017, 02:15:47 am »

Desserts / Orange & Sultana Cheesecake Slice
« on: May 22, 2017, 02:59:46 pm »
Orange & Sultana Cheesecake Slice - makes at least 16 slices
Converted from this recipe

Grease and line a 29 x 24 cm slice tin with baking paper, allow enough excess paper to lift the slice out of the tin after baking.
Whilst the filling is cooling, preheat oven to 180 degrees celcius

Ingredients for base
1 tbspn melted butter to grease the tray

200 g plain flour
85 g caster sugar
80 g cold butter, chopped
1 egg

Filling Ingredients
375 ml milk - I used skim milk
60 g custard powder
40 g butter
250 g Philly cream cheese (not low fat), room temperature, chopped
Finely grated zest of 1 orange
95 g orange juice
2 tbspns caster sugar
160 g sultanas

3 eggs, separated
Extra 3 tbsp caster sugar

Base- place flour & caster sugar into TM bowl.  Mix 3 sec/speed 5.
Add the butter, mix 8 sec/speed 6.
Add egg and knead 20 sec.
Press dough evenly over the base of the prepared tin. (I roughly press it into place then cover it with baking paper and roll a small glass across the paper to even it out).
Refrigerate until the filling has been made and has cooled.

Filling - Place 125 mls of the milk into TM bowl, sprinkle the custard powder evenly over the top then mix 4 sec/speed 6.
Pour the mixture into a container and set aside. No need to clean the TM bowl.
Place remaining milk, butter, cream cheese, zest, juice and sugar into TM bowl.
Mix 10 sec/speed 6.
Add custard powder mixture and cook 6 mins/90 degrees/speed 4.
Add sultanas and mix 8 sec/speed 4/reverse.
Transfer to a large bowl and cool for 10 minutes.

At this stage, turn your oven on.

Meringue - I made this with my electric mixer.
Place eggwhites in the small bowl of an electric mixer and beat until frothy.
With motor running, add extra sugar, 1 tbspn at a time, beating well after each addition.
Beat until the mixture is thick and glossy.
Gently fold 1/3 of this mixture at a time into the cream cheese mixture, it's OK to see patches of the meringue throughout the mixture.
Remove the tray from the refrigerator and pour the mixture over the top of the base.

Whisk the egg yolks, brush carefully over the top of the cream cheese mixture and bake 30 - 35 minutes or until set .  I cooked mine for 30 minutes.
Place the tin on a wire rack to cool then into the fridge until you are ready to slice it into fingers or squares.
Serve plain or dusted with icing sugar.
This slice can be frozen.

Cookbook Contents / Everyday Thermo Cooking contents
« on: May 11, 2017, 08:20:15 am »
Alyce Alexandra's latest book

break the fast

pink chia puddings
crunchy maple pecan clusters
crispy kale fritters
lazy breakfast loaf
macadamia milk
honey porridge
breakfast latte
coconut yoghurt
smoothie bowl
mexican hollandaise

snacks on

chocolate cookie dough balls
sweet and spicy nuts
extra punchy hummus
apricot delights
cheese and vegemite scrolls
green olive dip
hazelnut and cranberry crackers
lavender coffee tonic
loryn’s tropical ‘juice’
fudgy chocolate fig slice
creamy tomato and basil spread
savoury summer tart
chilli soy oysters

quick fix meals

korean rice bowl
vietnamese trout salad
one bowl mushroom spaghetti
rice and black bean burritos
creamy zucchini soup
potato and fried egg salad
lamb with herby yoghurt lentils
garlic chilli sardines on toast
garlic and white wine mussel pots
moreish meatballs
+ well stocked

meatless mondays

thai pumpkin soup
mushroom bolognaise
fresh green curry
chilli olive spaghetti
sushi mash-up
curried lentil sausage rolls
vegan beetroot burgers

low and slow

rich brisket ragu
korean beef ribs
lamb shoulder with salsa verde
massaman beef curry
+ bones about it

super sides

mashed potato
soft polenta
crunchy leaves with ranch dressing
garlic pull-apart
pickled salad
fresh charcoal pasta
corn salad

easy entertaining

chickpea curry
slow beef curry
roti bread
tamerind mint riata
spiced coconut rice
spiced cauliflower
mango chutney
coconut mango lassi
chai panna cottas
+ how to make entertaining easy

waste not want not

curry noodle soup
crispy dripping potatoes
coconut macaroons
tuna mornay
anything goes baos
herb vinaigrette
green smoothie guide
frugal frittata guide
soup guide (money-saving minestrone)
risotto guide
stock concentrate guide

homemade is best

chocolate cake
butterscotch ice cream
peanut butter choc pops
matcha passionfruit chia parfait
anzac biscuits
choc macadamia cookies
individual ‘baked’ cheesecakes
cheats vanilla slice
peach and mango sorbet
yoghurt cheesecake
boozy berry fool
after dinner mint hot choc
+ pretty as a picture

flavour makers

healthy hoisin
herbed mayo
lemon myrtle dukkah
salad seed sprinkles
satay sauce
barbecue sauce
easy kimchi-kraut
corn and mustard chutney
tomato chutney
rhubarb and ginger relish
flavour bomb salt
garlic cubes
caramelised orange balsamic
lemon meyer infused oil
rhubarb raspberry and vanilla jam
quick toffee caramel sauce
coconut caramel

Cookbook Contents / Fabulous Flavour on Every Level contents list
« on: May 09, 2017, 12:49:44 am »
A new recipe book for the TM5 using the varoma and steaming basket from

This is our beloved Thermomixer's recipe (Jeff Brady) and it was good enough to make it into Dani's first book.  I've just made my second batch of this recipe, it is written simply and following it to a T it turned out perfectly.  You will find Jeff's recipe here on his blog

Linked JD

Starters and Snacks / Zucchini Tots
« on: March 25, 2017, 08:04:42 am »
These little morsels are from here, converted easily to the Thermomix with my variation making 20 snack sized bites

1 medium zucchini (mine weighed 215 grams) cut into 5 cm pieces
25 gms spring onion cut into 3 cm pieces
65 gms tasty cheese, cubed
25 gms breadcrumbs, I used homemade
1/4 tsp chicken stock powder
1 egg
S & P to taste

Preat oven to 200 degrees Celcius.
Line a baking tray with baking paper.

Place zucchini and spring onion into TM bowl. Chop 2 sec/speed 5

Place the mixture into a clean tea towel or a chux and squeeze firmly until all the juice has been removed.

Place the mix into a medium sized bowl.

Add the cheese to the TM bowl and grate 4 sec/speed 7

Add the cheese to the zucchini mixture along with the breadcrumbs, stock powder, egg & S & P to taste.
Mix well until well combined.

Form dessert measuring spoonfuls of the mixture into tiny croquettes and place onto the lined tray.

Bake 15 - 20 minutes, keep an eye on them after the 15 minute mark. I didn't turn mine at all.

Footnote: These are even nice eaten cold so would be great for a child's lunchbox.

Recipe Book Recipe Reviews / Entertaining with Dani Lavent
« on: March 21, 2017, 12:20:46 pm »
This is a new book and chip from Dani and is available from H.O. Australia.

There is a current competition to win this book or the chip, see the details here

Please do not add your reviews here, do a separate posting by clicking on 'new topic'.  We will find your review and add the link below.

You will find the List of Contents of this book here;topicseen#new

Green Fig & Lime Marmalade Page 22
Mango, Coconut & Lychee Icy Poles Page 264
Wholemeal crumpets Page 20

News about Thermomix / Design your TMX cooking experience
« on: March 10, 2017, 10:13:50 am »
Did you know Head Office in Australia have launched a new way to present a Thermomix at home.

Rather than a demonstration they now have a cooking experience whereby you and your guests are invited to make dishes and play with the TM. They have added other dishes to the menu from which you can choose the dishes your invited guests will make.

They also have a competition for anyone who hosts a cooking experience before the end of April. They can go to a draw to win a trip to Lake Como in Italy. See the complete details here

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