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Topics - matmob
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« on: February 17, 2014, 09:12:00 am »
This tastes fantastic! I felt a full batch of scone dough made too many dumplings - would try half quantity next time. The stew was a little thick, but I think that was because I cooked it longer as I wanted to steam some kale on top after the dumplings were cooked.
Linked CC
2
« on: February 16, 2014, 07:27:51 am »
Made a batch of this to make the Pizza Scone Scrolls. Very easy. Look forward to making again just as scones - it will have to be good to beat Nay Nay's Scone Recipe!
Linked JD
3
« on: February 16, 2014, 07:25:26 am »
Made this to use as a base on the Pizza Scone Rolls - very nice.
Linked JD
4
« on: February 13, 2014, 03:00:50 am »
I have to improvise as we don't have access to a lot of different products. So here's what I did:-
Used Tommy Toe tomatoes out of our garden.
Didn't have enough walnuts so made up the amount with almonds.
No Dulse flakes so googled it and found out it was a type of seaweed - had some Kelp flakes we had got in NZ so used them.
So I have probably broken all the rules, but I have to say it still tastes good! Whether or not it is the right taste I guess doesn't really matter!
Linked CC
5
« on: February 06, 2014, 02:14:49 am »
These took me quite a while to make, especially as I made my own Tortillas and the Pumpkin Seed Salsa, but they tasted fantastic. I cooked them in a large electric frypan, and as I expected, they were very difficult to turn over without losing a lot of the filling. I had doubled the size of some of the Tortillas, and the smaller ones easier to turn so perhaps that's the answer.
Linked JD
6
« on: February 06, 2014, 02:09:43 am »
I found I had enough meat mixture for 24 muffin moulds, but ran out of batter. Next time I would try 1 1/2 quantities of batter. I didn't have duck fat so substituted ghee. Very yummy.
Linked JD
7
« on: February 06, 2014, 02:01:08 am »
This is absolutely delicious - a little bit of mucking around toasting the seeds and chargrilling the tomatoes but soooooo worth it. I always keep chillies in the freezer so used that rather than dried - was fine. I didn't need to add any oil. Used for the Chorizo Quesadilla recipe, and leftovers now going on sandwiches. Yum  Linked JD
8
« on: May 24, 2013, 07:42:31 am »
We tried making the pastry for this recipe from the Entertaining with Nico book. We used gluten free flour, and did not add any water as the bowl was damp, and the mixture looked to be the right consistency without adding any more . After the required time blind baking in the oven, the pastry was a bubbling liquid.  We tried adding more flour, and even tried cooking it on the BBQ to see if we could get a 'pancake' type result  No luck, it still remained liquid. The ratio of butter to flour seems rather strange - 210 g butter to 280g flour. Is this a misprint? Was the problem from not adding water? Or from using gluten free flour? Has anyone made this successfully? Linked JD
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« on: October 30, 2012, 04:15:18 am »
Name of Recipe:
LENTIL, SESAME AND SUNFLOWER BURGERS
Ingredients:
1 brown onion, peeled and quartered
1 clove garlic
200g red lentils
440g water
1 heaped teaspoon TM vege stock paste
1 teaspoon curry powder
1 Tablespoon Miso
45g sunflower seeds
45g sesame seeds
85g rolled oats
1 Teaspoon dried oregano or marjoram
1 Tablespoon honey
2 Tablespoons Tamari
4 Tablespoons wholemeal flour
1 large carrot
1 large potato
1 egg
Preparation:
Add onion and garlic to bowl through MC hole with blades running at speed 5 for 10 seconds. Add lentils, water, stock paste, curry powder and miso and cook for 35mins 100C Reverse Speed 1. Make sure there is no excess fluid remaining. Tip out into a large bowl, add seeds, oats, oregano, honey, flour and tamari and let cool.
Place carrot and potato in TM bowl and grate on Speed 5 until fine. Add to main mixture. When cool, add egg and pepper to taste. Mix then form into patties with well floured hands.
Fry spoonfuls in a little EVOO in frypan.
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« on: July 31, 2012, 06:15:35 am »
I read an old thread in which people were lamenting the fact that their TM made icing sugar was grainy. I have also experienced this, so had given up making it. However, I happened to glance at the ingredients of bought icing sugar and noticed it had Tapioca Starch in it. So I am going to try it with some of that added. Will post further after I have tried it.
11
« on: July 27, 2012, 10:39:27 am »
Not sure if I have this in the right forum. Read some info on how to cook dried chickpeas here http://www.forumthermomix.com/index.php?topic=3495.0It was helpful, but just wondering if anyone can advise the weight of dried chickpeas compared to the cooked tinned ones. What I mean is, if you wanted to cook the equivalent of say a 400g tin, how many dried ones would you use? Hope this makes sense! Also, could you then freeze them after they've been cooked?
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« on: July 27, 2012, 10:33:43 am »
I wonder if we could have a section for Slices in the recipe forum I often want to look up a slice, and have to wade through the cakes, biscuits and sometimes they are even in the dessert sections.
Thanks
13
« on: November 16, 2011, 12:37:09 am »
Name of Recipe: Cocoa, Chia and Coconut Balls
Ingredients:
75g Linseeds
40g Sunflower Kernels
40g Sesame Seeds
2 Tblspns Cocoa Powder
2 Tblspns Desiccated Coconut
2 Tblspns Chia Seeds
3 Tblspns Honey or Rice Malt
pinch of salt
Preparation:
1. Place linseeds, sunflower kernels and sesame seeds in TM bowl - 5 secs Speed 9.
2. Keep aside 1 Tblspn of coconut and 1 Tblspn of chia seeds.
3. Put all other ingredients into the bowl and mix for approx 30 secs on speed 3.
4. Form into balls and roll them in the reserved coconut and chia seeds to coat.
5. Refrigerate before serving.
This recipe is my conversion from one which was printed in a Go Vita Health News Magazine. I reckon it's a pretty guilt free chocolate snack!
members' comments
Denzelmum - Just made this, dry and crumbly. I added 5g oil, but still too dry. Decided to put it on the tray and press it with spoon, just like chocolate alternative from Vegetarian cooking book. Resting in the fridge now.
Mine still dry and crumbly, using it up to sprinkle on cereal and smoothie. This is pretty similar to home made MILO, I mixed this with frozen banana, ice cube, soy milk - really yummy smoothie.
matmob - I found the mixture quite dry too but when pressed into balls tightly in my hands they stayed together well.
KerrynN - I made these direct from the magazine too. They were really yummy, even though I used pepitas instead of sunflower kernels and shredded coconut instead of desiccated. My favourite thing about them though was the popping of the chia seeds as I ate them.
JuliaC83 - Made a double batch today (made 34 balls). I love them but my kids aren't keen - I think the sesame taste isn't for them. Means more for me.
14
« on: November 15, 2011, 01:30:03 am »
I would like to post my first recipe, but not sure how to do it. Do I just start a new topic and type it in or is there a template somewhere? Also, how do I post a photo.
Thanks.
15
« on: October 25, 2010, 10:58:30 am »
Hi everyone, this is my first post on the forum so I hope I have put it into the correct section. I made the Lemon Meringue Pie from the EDC for the first time on the weekend, and was a little worried that the meringue wouldn't turn out, as I had heard a few people say they had not had success with meringue. I found that after following the instructions in the book, my whites were not stiff, so I increased the speed to 4 and continued to beat them for about a further 2 mins. This seemed to do the trick, although I think you would get a better result using hand beaters. Would be interested to hear of others experience with beating egg whites. The rest of the pie was delicious.
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