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Topics - judydawn

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31
Chit Chat / Happy birthday Bedlam
« 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.



32
Chit Chat / Happy Birthday Obbie
« on: October 29, 2016, 11:04:31 pm »
Best wishes for a lovely birthday Robyn, enjoy your day with family and friends.


33
Chit Chat / Happy birthday Astarra
« on: September 30, 2016, 12:05:04 am »
Sending many happy returns your way, I hope you have a lovely day Astarra.


34
Recipe Book Recipe Reviews / Vegetarian Kitchen for TM31 & TM5
« 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.

35
Cookbook Contents / Vegetarian Kitchen contents list
« on: July 28, 2016, 02:07:23 pm »
Index from this book, tap to enlarge

36
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!

37
Breakfast / Sour Cream Pancakes
« 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/


38
Condiments and Sauces / Chookie's basic curry sauce
« on: February 19, 2016, 11:10:54 pm »

39
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


40
Vegetarian / Roasted Tomato, Garlic, Chilli & Basil Sauce
« 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

41
Drinks / Dairy Free Banana Smoothie
« 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.

42
Main Dishes / Marsala Chicken
« 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.







43
Drinks / Fruity Thickshake
« on: January 05, 2016, 06:44:24 am »
Makes 3 - 4 Hi-ball glasses

200 g frozen pieces of mango
1 large frozen banana, sliced.  (260 g)
300 - 500 mls skim milk
60g condensed milk

Blitz 1 minute/speed 10

300 g milk makes for a very thick smoothie and makes 3 large glasses
500 g milk will be slightly less thick and make 4 serves.


44
Recipe Book Recipe Reviews / Quick Dinners in the TMX by Alyce Alexandra
« on: December 10, 2015, 04:49:12 am »
This book will be available from Monday 14/12/15, see the contents list here.

Listings will be added to this topic by one of the Moderators by way of a link to your review.

Fresh Lemon and Pea Risotto page 80
Mexican Beef Stew Page 83
Peanut Chicken Noodles Pge 101
Pumpkin Prawn Laksa Pg 85
Spicy Beef Salad Page 32

45
Festive Seasons / MOVED: Carrot and Yogurt Labne Dip
« on: December 06, 2015, 10:29:22 am »

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