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Topics - judydawn
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31
« on: March 05, 2017, 06:57:21 am »
It's been a bit quiet with competitions of late but here we go again with Monika giving us 2 books and 2 recipe chips, Entertaining with Dani Lavent. Thanks once again Monika and H.O. for these offerings. As there are TM31 and TM5 owners, this time we'll be having separate competitions for these gifts. A chip is of no use if you have a TM31 so we will offer the book for those owners and the chip will be for the TM5 owners. You will have to put your thinking caps on though as we are going to ask you to do something to earn your chance to win one of these items. Details appear in the competition itself, the links are below. If you need help posting a photo please pm one of the moderators to see if we can help you. Any questions may be asked on this thread, not on the competition thread please. Competition No. 1 for the book http://www.forumthermomix.com/index.php?topic=17311.msg419357#msg419357Competition No. 2 for the chip http://www.forumthermomix.com/index.php?topic=17312.0
32
« on: February 23, 2017, 03:36:48 am »
Just in case you aren't aware of it, Nico is returning to Adelaide for more cooking classes. Those of you who have attended his classes would be aware of how good they are and to our new members these are something not to be missed. Back by popular demand! One of Australia's favourite Thermomix experts is coming back to South Australia! Nico Moretti's sought after cooking classes are always a sell out and we're thrilled to offer this experience to see Nico live in action. Tickets to the classes are now available and can be purchased via the links below. 7 March 2017 7:00pm Cowandilla 8 March 2017 7:00pm St Marys 9 March 2017 7:00pm Mawson Lakes Tickets are limited, so be quick! This class is both suitable for both TM31 and TM5 customers and will run for two hours. Nico's been travelling the world with his culinary tours and cooking school, bringing back his favourite recipes for you to love, learn and enjoy. Let Nico show you how to impress your friends and family with minimal effort, in a fun and friendly environment. Enjoy Nico's signature dishes including; Nico's butter chicken Cheese Gougeres Frozen "Virgin" mojito White chocolate pannacotta and more! Share this special event with your friends and family. Bookings can be made here https://www.thermomix.com.au/cooking-classes/sa/
33
« on: February 04, 2017, 12:04:09 am »
Happy Birthday dear Denise, enjoy your special day and thanks for everything you do for our forum xx 
34
« on: November 13, 2016, 09:50:36 pm »
Sending many happy returns to you Denise, I hope you enjoy your special day and let the family spoil you. 
35
« on: October 29, 2016, 11:04:31 pm »
Best wishes for a lovely birthday Robyn, enjoy your day with family and friends. 
36
« on: September 30, 2016, 12:05:04 am »
Sending many happy returns your way, I hope you have a lovely day Astarra. 
37
« on: July 28, 2016, 02:15:48 pm »
This is a new book released from H.O. In Australia. Contents of this book can be found here http://www.forumthermomix.com/index.php?topic=17164.0. Once reviews start coming in we will list the recipes you have tried below with links to reviews.
38
« on: July 28, 2016, 02:07:23 pm »
Index from this book, tap to enlarge
39
« on: May 05, 2016, 07:21:47 am »
I have just received a phone call from Monika Pawlisz, Regional Manager regarding these pastry cooking classes in Adelaide suburbs next week. As a result, we have 3 tickets to the following classes (worth $70 each) to give away to the first people who want them. Pastry with Maria Stuart Western Youth Centre - 2 tickets available these tickets have been taken 79 Marion Road, Cowandilla Thursday 12th May at 7 pm. Jubilee Community Centre - 1 ticket available Main Hall, 7 Jubilee Way Wynn Vale Friday 13th May at 7 pm If you are interested, just post below - first in first served. I'll let Monika know your names and she'll add you to the list. When you arrive you only need to mention this competition and they will find your name on the list. Samples for tasting and recipes of most items will be given. Not suitable for GF If you don't want to go alone, perhaps you could ask a friend and split the $70 cost of the second person's ticket. Tickets can be purchased via the above link. Be quick, next week is not that far away!
40
« on: March 01, 2016, 12:58:20 pm »
This is a Pioneer Woman recipe which works well in the Thermomix. 2 eggs 250g sour cream 90g g plain flour 1 tbspn sugar 1 tsp baking soda (bicarbonate of soda) 1/2 tsp vanilla extract 1/2 tsp salt 2-3 tbspns butter Maple syrup to serve Place eggs into TM bowl. Whisk 5 sec/speed 5. Add sour cream, flour, sugar, baking soda, vanilla & salt. Turn dial to locked lid position  and knead  for 10 seconds. Check mixture, you want to have some texture, not a smooth batter. If there's any flour not mixed in, mix it in with a spatula. Heat a heavy based frying pan on medium heat, add 1 tbspn butter for each batch, don't overcrowd the pan. Pour desired amount into the pan, wait until bubbles appear, about a minute or so depending on the size of your pancake, then flip and cook the underside for 45-60 seconds. I made half quantity of the recipe and served mine with maple syrup and cream. See the original recipe here - http://thepioneerwoman.com/cooking/edna-maes-sour-cream-pancakes/
41
« on: February 19, 2016, 11:10:54 pm »
42
« on: February 13, 2016, 09:16:37 am »
I recently bought bulk packs of quinoa and chia seeds from Costco and I must confess to liking chia better than quinoa unless it's in a soup. I have never tried salads with them but I will do so.
This porridge makes 2 cups for 6 month old children and it freezes well too. I didn't blitz it as the recipe stated, I couldn't see the point for an adult. I did add a touch of sugar as it wasn't sweet enough for me and it did need some milk added at the end of cooking as well because it was too thick. Maybe it did need to be blitzed, I'll try that when I have another serve.
Having said and done all that, I didn't really enjoy it.
Linked JD
43
« on: January 31, 2016, 09:43:22 am »
This recipe was in my latest edition of Weight Watchers magazine but I made it with minor changes including replacing the Jalapenos with long red chillis. It makes 2 cups of sauce and serves 4
1 kg tomatoes - I used a mixture of romas & black Russian
1/2 head garlic
3 tbspn balsamic vinegar
1 large red onion, cut into thick wedges
1 long red chilli, cut in half and deseeded
1 cup basil leaves
Preheat oven to 170 degrees fan forced. Line a large oven tray with baking paper.
Cut the tomatoes in halves (or in the case of very large tomatoes, cut into 3 thick slices) and place onto the lined tray. Sprinkle the balsamic vinegar over them.
Wrap the garlic in alfoil and place that on the tray as well.
Place the onion and chilli pieces in and around the tomato pieces.
Spray with oil and season with S & P. Bake for 1 hour, checking occasional to make sure the onion and chilli are not browning too much. If they are, remove them from the tray and finish cooking the tomatoes for the full time. Allow everything to cool slightly.
Squeeze the garlic from the skin, place in the TMX bowl along with the other ingredients, including the fresh basil leaves. Make sure the leaves are under the surface to ensure even chopping.
Select closed lid, then press the turbo button twice for about 1 second each time. You don't want a puree, you just need everything to be chopped as per the photo. Check after the first press.
Serve over pasta, as a pizza base or anything that a passata type sauce is used. It is rich and delicious and a little goes a long way. I'll be freezing my leftovers in 1/2 cup portions.
I
44
« on: January 11, 2016, 04:57:58 am »
Makes 1 serve
50g raw cashews (cover in warm water and soak for at least 6 hours, drain before use)
150g ice
1 small banana
1 tbspn pure maple syrup
Blend all ingredients until smooth - 1.5 - 2 minutes/speed 10.
45
« on: January 06, 2016, 09:24:48 am »
This makes enough for 2 - 3 serves.
1 tbspn garlic oil
4 chicken thighs - defatted and cut into at least 5cm sized pieces
120g water
60g marsala
1.5 tsp dijon mustard
2 cloves confit garlic, chopped
50g cream
3 tsp cornflour
S & P to taste
Heat oil 2 mins/varoma temp/ soft speed
Place the thigh meat around the blades evenly and cook 5 mins/varoma/reverse/speed 1/MC off. Stir to evenly distribute again after 2 mins.
Add the water, marsala, mustard and confit garlic and cook 20 mins/100 degrees/reverse/speed 1
At the 10 minute mark remove the MC and place the steaming basket over the hole.
Mix the cornflour with the cream and add through the hole in the lid to thicken the sauce whilst the blades are running for 1 minute/speed 1/reverse.
Note - If using raw garlic, add it with the chicken fillets.
Serve with rice, pasta or mashed potato and veggies.
Flavour develops more if made in advance and reheated.
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