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Topics - judydawn
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91
« on: March 04, 2015, 08:19:18 am »
92
« on: March 01, 2015, 02:21:40 am »
Converted for the TMX from http://www.culturesforhealth.com/sourdough-apple-butter-muffins-recipe140 g sourdough starter 150 g apple butter130 g skim milk 1 egg 45 g butter, melted 95 g honey 275 g wholemeal plain flour 2 tsp baking powder 1/2 tsp salt 1 tsp cinnamon 1/2 tsp allspice 55g chopped walnuts Preheat oven to 190 oC, fan forced and line 12 muffin holes with paper liners. Spray or coat the liners with oil or cake release as I found they stuck to the paper. Place sourdough starter, apple butter and milk into the TM bowl and mix for 5 sec/speed 4. Add honey, egg and melted butter. Mix 10 sec/speed 4. Add flour, baking powder, salt, cinnamon, allspice and walnuts then mix all ingredients together using a strong spatula. Do not overmix. Divide the mixture evenly between the muffin holes and bake 20 - 30 minutes in the centre of the oven. Mine took 22 minutes but I checked after 20 minutes. Cool on a wire rack for 5 minutes. They're nice served warm with both butter and apple butter. Suitable to freeze.
93
« on: February 28, 2015, 12:05:49 am »
Place sugar, juice and water in TM bowl and cook 5 mins/90o/speed 2. This time is fine if OJ & water are at room temperature, it would need longer if any of these items are from the fridge. Meanwhile, soak the gelatine leaves in cold water for 5 minutes. Squeeze out excess water and add to the heated liquid. Mix 1 min/speed 2If making jelly only, pour into a serving dish or individual ramekins and once they have cooled down a bit, place in fridge to set. If using in a trifle, cool mixture for 15 minutes then pour enough of the liquid to cover the cake layer of your trifle, refrigerate until set before continuing with the next layers of fruit, custard and cream. Pour leftover jelly into other dishes - there will be too much just for the trifle alone unless it is a huge one for a lot of people. Tips/Hints:This is a variation of the orange jelly from http://thermolover.blogspot.com.au/2012/02/jelly-and-trifle.html. I misread the instructions and used both the orange juice and the water (then had to use more gelatine sheets) but it worked out fine, wasn't too sweet and it gave me more jelly. There are other jelly recipes plus a recipe for trifle and even making your own savoiardi biscuits on this link. This is my trifle, using SD banana bread sprinkled with Triple Sec (you could use sweet sherry or another alcohol of your choice), dotted with a small amount of home made blackberry jam then covered in this jelly mixture. Allowed to set then topped with fruit of choice (I used some strawberries I had in the freezer), a batch of EDC egg custard, refrigerated until cold then topped with cream swirls and grated chocolate. Do your own thing with fruit choices, all these different fruit flavours made for a very tasty trifle not laden with sugar.
94
« on: February 27, 2015, 01:59:38 am »
Katie gave me this calzone mold for Christmas, today is the first time I've used it. I highly recommend it, it's so easy and they look good too. This recipe is based on an earlier one I posted - Zucchini & Rice Pie. Name of Recipe: Spinach & Zucchini CalzonesNumber of People: Makes 3 large ones using this calzone mold. Ingredients:45 g cheddar cheese, cubed 120 g cooked spinach, squeezed of all liquid 150 g zucchini cut into 5 cm chunks 50 g red onion halved small handful of parsley, stems removed 1 egg 40 g uncooked long-grain rice 1 tbs olive oil - I used confit of garlic oil plus 1 small confit of garlic, chopped S & P to taste 2 sheets puff pastry, thawed Preparation:Preheat oven to 180 o C, fan forced Grate cheese 4 sec/speed 8. Remove from bowl. No need to clean bowl. Add onion, spinach, zucchini & parsley to TM bowl and chop 2 sec/speed 5. Add grated cheese, egg, rice, S & P and oil. Mix 3 sec/reverse/speed 5If using the mold, follow the manufacturers instructions. You'll be able to make the third calzone from re-rolling the excess pastry from the first 2. Brush the completed calzone with olive oil and sprinkle with parmesan cheese. Bake on a lined tray in the top part of the oven for 30 minutes. Remove from tray, place on a wire rack upside down for a further 10 minutes. These are really nice served with a pot of sweet chilli sauce for dunking. Tips/Hints:If making the calzones by hand use a small side plate as a template. You can obviously make these as big or as small as you want.
95
« on: February 27, 2015, 01:39:14 am »
Sourdough Banana Bread
110 g butter, softened
200 g sugar
1 egg
1 cup sourdough starter (pancake batter consistency)
280 g bananas cut into 2 cm lengths (unpeeled weight, I used 2 very small bananas)
1 tsp vanilla extract
270 g plain flour
1 tsp salt
1/2 tsp bi-carbonate of soda
Preheat oven to 180o fan forced.
Grease and line a 24 x 10 x 9 cm deep bread tin.
Place butter, sugar, egg and vanilla into the TM bowl and cream for 2 minutes/speed 3.
Add the sourdough starter and the chopped bananas. Mix for 10 seconds/speed 5.
Add the flour, salt and bi-carb soda and knead 20 seconds.
Mix with a spatula to ensure all flour is combined then pour into the prepared tin.
Bake 1 hour on a low shelf or until a skewer inserted comes out clean.
Remove from oven and leave the cake in the tin for 5 minutes before turning onto a wire rack to cool.
96
« on: February 20, 2015, 11:13:26 pm »
Sorry folks, I've had to remove this whole topic - it contravenes forum rules, in particular Rule 5.
5. Advertising and commercial information, including competitor products.
5.1.This forum is not a place for free advertising. Messages that contain links to informative sites are allowed and encouraged. Messages with pure commercial content or links (URL’s) to competitor commercial selling sites are not allowed and will be removed. You can post links to generic commercial selling sites that do not compete with Thermomix products and it's accessories.
5.2 The exception to rule 5.1 are OFFICIAL Thermomix related products,; including books, accessories, courses. If you have courses or have written books, then we encourage you to share in this forum. We like to give recognition to hard work that can benefit other members.
5.3 It is forbidden to mention prices of competitor products and accessories in this forum. If people want to know prices of such articles, then please use private messages to each other. We reserve the right to amend this rule at any time, without giving notice. You may however quote prices on food/drink, recipes, and other general domestic products (kitchenware, household goods etc), that do not directly affect Thermomix and it's accessories.
5.3 Nicknames that contain competitor product names will not be approved in the forum. It is seen as advertising.
5.4 Links and posts concerning direct competitor (non Thermomix) product sites, courses, recipes, meet ups etc are not allowed and will be removed.
97
« on: February 20, 2015, 08:08:18 am »
98
« on: February 16, 2015, 02:44:00 am »
This recipe is not in the original booklet.
I decided to halve this recipe for 2 as a meal for 1 using a 240 g butterflied chicken fillet. I'm not one to use much cayenne or chilli flakes but I stuck to the quantities and I'm glad I did - it was so tasty and I really enjoyed this for lunch today. However, the chicken fillet was too large for me so I do have another meal for tomorrow. The maple sauce is really nice, I used it sparingly in this photo but I did end up pouring more over the chicken and the vegies. I cooked the chicken and vegies for 15 minutes and added 1 minute to the last step to reduce the maple glaze a little more. I used varoma temp, speed 3. I thought it needed a bit more thickening up.
I was confused with the adding of the peas & spinach in step 4. Not sure if it means add them to the glaze in the TM bowl or put them in the varoma dish. I worked around it though.
I didn't have either spinach or peas so I added a corn cob in with the chicken fillet and beans & asparagus in the varoma tray right at the beginning of the steaming process. I microwaved a couple of potatoes, cut them in half then pan fried them to crisp them up. I took advantage of having this hot pan and quickly seared the chicken fillet when it had finished steaming. It was so pale, unlike the photo in the book, that I thought it needed a bit of colour.
Loved this meal, really easy for everything to come together at the same time even with my variation of vegies.
Linked JD
99
« on: February 15, 2015, 02:25:04 am »
Thought I'd give this recipe a go as I have never tasted a souffle let alone bake one. I beat the egg whites for 4 minutes, scraping down the sides occasionally. Once the first tbspn castor sugar was added I beat it for 1 minute then another minute after the remaining tbs sugar. Cooked in preheated air fryer 180 o, had to skip the 'heat a baking tray' step as I had nothing that would fit into the a/f basket. It didn't seem to make any difference, I was delighted with the results. I cooked one of them for 16 minutes and left the other in for 20 minutes but I couldn't really see any difference in the finished dish. I did try them both for the purpose of this review plus the fact I don't know what happens to a cold souffle and I didn't want to waste too much  There were a few little bits which fell from the dishes and these were delicious too, nice and crunchy as were the tops of the souffles themselves. The original booklet provides nutritional values and gives a calorie count of 285 for this recipe. They're not overly sweet and as the chocolate custard can be made up to 2 days ahead, this dish is something that you can whip up as a last minute dessert for your special guest or your DH on a special occasion. First photos show souffle at 16 minutes and the rest are all of the 20 minute one. Those who have made souffles before, is this how the inside should look? Linked JD
100
« on: February 14, 2015, 11:21:47 pm »
A hot morning so this seemed the perfect breakfast for me. I halved it for one and it made a very large glassful.
At first taste I thought the cinnamon was overpowering (even though I used a tad less than the recipe stated) but by the time I'd had a few mouthfuls, I did change my mind.
Nowhere near as sweet as fruit smoothies (no added sugar) so probably not to everyone's taste but I enjoyed it.
Linked JD
101
« on: February 13, 2015, 07:42:54 am »
This recipe is also in the original mini book of the same name on Page 35.
This was really nice, it made 3 light meals meals for me. I used a bunch of broccolini and I thought the nutmeg & mustard powder added that little bit extra to the dish. I only made the following change.
At the end of Step 6 I thought the sauce was too thick so I added an additional 40 mls of milk with the cheese in step 7. This worked well.
I made this last night and reheated it in the air fryer for tea tonight.
Linked JD
102
« on: February 11, 2015, 07:05:37 am »
They will be comparing it to other machines, I wonder who instigated this little exercise.
103
« on: February 10, 2015, 09:58:49 am »
104
« on: January 21, 2015, 01:02:56 am »
After making the Orange Squash on page 17 of this book, I used the leftover pulp as suggested. It makes 2 x 250 g jars of fruit spread (using oranges and lemon makes it more like marmalade).
Linked JD
105
« on: January 18, 2015, 10:06:14 am »
Recipe from Super Food Ideas but you will find the recipe here on Taste.com.au Their picture is not indicative of the end product as you can see from my photo, theirs seems to have no sauce when in fact there is a nice, rich tomatoey sauce. The reviews are not good either but mine is very tasty. I used 3 smaller turkey drumsticks and removed the skin before cooking them, used roasted red capsicum I had in the freezer instead of fresh and therefore skipped the step where it is cooked with the onion. I added it to the sauce just before pouring it over the drumsticks. I also added 2 tsps cornflour slurry to the sauce whilst I was removing the meat from the bones.
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