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Topics - Kimmyh

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1
Cakes / Gingersnaps
« on: December 14, 2015, 09:05:09 am »
Gingersnaps
Original recipe from www.chef-in-training.com which I have converted to thermomix. The originals are flat but mine didn't flatten but still taste really nice and don't break your teeth. If you like ginger, it's hard to stop at one.

Ingredients
125g butter
180g sugar
100g golden syrup
1 egg
1 teaspoon ground ginger
1 teaspoon ground cinnamon
teaspoon ground cloves
teaspoon salt
1 teaspoons bicarb soda
340g plain flour
cup sugar extra for rolling

Method
1. Preheat oven to 175 C.

2. Cream butter and sugar 2 minutes speed 4, scraping down when required.  Add egg and syrup and mix 30 seconds speed 4.  Add ginger, cinnamon, cloves, salt, baking soda and flour and knead 30 seconds until just combined.

3. Roll into tablespoon sized balls and roll each ball in extra sugar. Repeat for all the dough.

4. Place on baking sheet lined with baking paper and bake for 13-15 minutes.



2
The butter chicken is a real favourite in our house. Lots of sauce leftover which I freeze for another time. Well worth the effort to make.

3
Cakes / Anzac Biscuits
« on: April 26, 2015, 12:01:11 pm »
Ingredients:
125g butter
50g golden syrup
100g castor sugar
65g brown sugar
1/2 teas bicarbonate soda
1 1/2 tabs boiling water
150g plain flour
90g rolled oats
80g desiccated coconut

Method:
Preheat oven to 180C (160C fan forced).
Add butter and golden syrup to TMX and melt 2-3mins / 80C / speed 2.
Put the bicarb soda In the MC and combine with the boiling water until dissolved.  Add to tmx along with flour, oats and coconut.  Mix Reverse / speed 4 / 10 secs.
Place tablespoons of the mixture onto lined baking trays and bake for 12 - 15 mins.  Allow to cool on tray.

Notes: The original recipe is in this months Coles Magazine which I have  converted to tmx using Snappy's method from her CWA Anzac biscuit recipe.

4
Jams and Chutneys / Plum Chutney
« on: January 18, 2015, 10:56:03 am »
2 cloves garlic
250g carrot
250g raisins
125g dates
500g plums, stones removed
1 cup vinegar
180g sugar
1 tabs salt
1 tabs grd ginger
⅛ teas chilli powder

Chop garlic, carrots and dates 5 seconds speed 5.
Add raisons and plums chop 5 seconds speed 5.
Add vinegar and cook 10mins 100c reverese speed 2.
Add remaining ingredients and cook 30 minutes 100c reverse speed 2.
Bottle and seal.  

Another recipe from the PWMU cookbook. I hope you enjoy it.

5
Jams and Chutneys / PWMU Plum Sauce
« on: January 18, 2015, 10:42:50 am »
10g ginger
1kg plums, stones removed and kept
360g sugar
240g vinegar
2 teas salt
teas white pepper
teas cayenne pepper
teas cinnamon
3g whole cloves (⅓ tabs)

Blitz ginger 5 secs speed 5.
Add plums and blitz 5 seconds speed 5.
Scrape down and blitz again 5 seconds speed 5 if needed. Should be roughly chopped into small pieces.
Add stones.
Add remaining ingredients.
Cook 60 mins, 100 c, speed 2.
Strain stones through tmx basket into a jug.
Return to tmx and blitz speed 9 until smooth.
Pour into sterilized jars.

This recipe is from the PWMU cookbook.  It makes a nice plum sauce with a little kick. I hope you enjoy it and am looking forward to reading any suggestions or tweaks others may have.  It makes three medium size bottles as shown.

6
Cakes / Lemon Tea Cake
« on: September 10, 2014, 12:02:42 pm »
A readers recipe found in super food ideas magazine that I made today for our current forum challenge. A moist cake that is perfect if you have an abundance of lemons.

Ingredients:
Rind from 2 lemons (approx 20g)
150g butter
3 eggs
100g milk
100g lemon juice
280g castor sugar
200g plain flour
150g self raising flour

Preparation:
Preheat oven to 180C.
Grease a bundt tin or kugglehoff tin.
Use a peeler to remove rind from lemons and blitz in TM bowl 10 seconds, speed 9.
Scrape down, add butter and melt 2 minutes, 80C, speed 2.
Add eggs, milk and lemon juice mix 5 seconds, speed 4.
Add sugar and both flours mix 10 seconds, speed 5.
Scrape down sides and mix again 5 seconds, speed 5.
Pour into prepared tin and bake 40-45 minutes.

7
I served this over normal icecream and boy it's delicious. Very handy and quick recipe. The hardest part is waiting for it to cool in the fridge!

Linked JD

8
Made this dough for the monkey bread recipe. I used cows milk as dairy is not an issue in our house. The dough is easy to handle and the first rise in the oven with a bowl of boiled water, is my favourite way to rise bread dough (especially as the house is so cold at the moment). I enjoyed the monkey bread and I think this dough would make nice scrolls too.

Linked JD

9
Recipe Book Recipe Reviews / Quirky Cooking - Monkey Bread page 163
« on: July 26, 2014, 11:04:57 am »
I made this today for tonight's dessert. It is very moorish, and not too sweet. Love the cinnamon taste and smell. Probably not sweet enough for my two boys, but they happily ate it anyway.  The spelt brioche dough is easy to work with. I used a standard ring tin and put the leftover balls into my kugglehoff tin. It makes heaps. Sadly the bread collapsed when I tipped it upside down.  That's just a Kim thing, happens regularly with me! Still tasted great. I didn't get much oven rise, so make sure your balls have risen well before you bake them. Mum makes something similar with walnuts and grated apple, and I think these would be a lovely addition to make this more of a dessert dish. Great recipe and will be making again.


Linked JD

10
Main Dishes / Mexican Beef Slice
« on: March 14, 2014, 12:05:29 pm »
Name of Recipe: Mexican Beef Slice

Ingredients:

1 onion, peeled and cut into quarters
2 cloves garlic
1 carrot, cut into chunks
1 zucchini, cut into chunks
1 capsicum, cut into quarters
400g beef mince (I used 500g)
3 tablespoons taco seasoning (I made my own, but this is equivalent to 1 packet of store bought) http://www.forumthermomix.com/index.php?topic=5620.0
1 teaspoon cumin
1 egg
2 egg whites
350g milk
150g self raising flour
1 tomato, cut into slices
1/2 cup light grated cheese (I used a bit more)

Preparation:

Grease 24cm flan dish and line bottom with baking paper if needed. I use a ceramic dish which doesn't stick, so I don't line with paper.
Preheat oven 200 degrees celcius fan forced.
Place onion, garlic, carrot, zucchini and capsicum in tmx bowl and chop 3 seconds, speed 5.
Heat 1 tabs oil in a medium frypan and fry mince until brown.
Add veggies and cook 2 minutes.
Stir in taco seasoning and cumin. Cook 1 minute then remove from heat and set aside.
Add eggs, milk and flour to tmx bowl (no need to clean) and mix 10 seconds, speed 5. Scrape down and mix again 10 seconds, speed 5.
Pour batter into flan dish, top with mince mixture, then tomato slices and finally cheese.
Bake 35-40 minutes or until brown.

Tips/Hints:

I use a ceramic flan dish that is almost an inch deep and much deeper than my 24cm quiche tin which has the removable base. 

Can add 1/2 cup corn kernels to beef mixture. I don't as not everyone eats corn in our house.

Original recipe from Symply Too Good To Be True by Annette Sym.


members] comments

INAID - Very yummy. A little caramelised. I had enough mince left over that I made another half batter mix. It made 12 bars and 6 muffins. the mince sort of sinks into the batter but still on top. They are very yummy and I did use the full egg. However next time I think I will use an extra egg and cook on a lower temp perhaps as I just found it took a while to cook through. The top was browning before the batter was cooked.

thermo 18 - we really enjoyed, we had it with salad and will make again. Next time might try individual ones for lunch box.

Katiej - I blitzed my vegies a little too much and they were quite mushy, next time I'll be sure to be more careful. It was very tasty, my DH went back for seconds. Thanks for the recipe Kimmy.

CC - we all loved it. Thanks Kim, it's a delicious recipe.

KarenH - this was delicious.Thanks so much KimmyH.  Another firm family favourite.

JD - I made this for DD the other day but on the way home I realised I had only put in 3 tsps taco seasoning instead of 3 tbspns.  As the whole family loves Mexican food, they were expecting a certain taste and of course it didn't deliver - when I told her what I'd done and asked her how it tasted, she said it was like a shepherds pie but a bit bland. I will have to do it again and put the correct amount of seasoning in it this time.

mcmich - Lovely recipe. I doubled the mixture as I had kids and a friend coming at short notice. Served with salad and mixed some taco seasoning through butter to spread on a French stick to make Mexican bread. Everyone thoroughly enjoyed it.

Delightful Den -  I really enjoyed it but there way too much mixture for my flan tin and it got a bit messy. The 'dough' mixture was very runny.

Kimmyh - Yes it is Den. Bit like a crepe batter.

Bedlam - made this and the taco seasoning.  DH  loved it.

11
Recipe Book Recipe Reviews / Recipe Review - Lamingtons new EDC
« on: January 26, 2014, 09:28:15 am »
This is a great recipe. Sponge cake was easy to make and when cooked was nice and flat. I didn't trim the cake, seems wasteful, just cut into 12 pieces with a sharp knife when cool. Didn't bother freezing it and it didn't crumble much either. The icing makes a lot. I poured it into my 2 cup Pyrex jug and dunked the cakes into it with my fingers (I think it's tradition to get gooey and messy when making lamingtons). There was at least a cup of icing leftover. Looking for ideas on what to do with it? Love the taste of these lamingtons. Very easy and I will be making them again 5/5.

Linked JD


12
Recipe Book Recipe Reviews / Sticky Pork Noodle Salad - KIS
« on: January 19, 2014, 10:02:12 am »
This is a very interesting salad. Bit different to anything I've made before. I enjoyed it but the rest of the family didn't. I used bought rice noodles and used the whole packet. I also tossed all the ingredients together rather than layers as per the recipe and added carrot for an extra veg. The dressing is delicious and tasted even better the next day.  Using it as a marinade for the mince, gave a lovely taste to the pork. I didn't like cooking the mince in the tmx with the butterfly. Mince got stuck on the butterfly and some stayed in large chunks. It also burnt a little on the bottom of the bowl. Probably the marinade that burnt.  If I cook this again, I would cook the mince in a frypan. But that's just me. Worth a try if you are after something different.

Linked CC

13
Recipe Book Recipe Reviews / Honey Oat Dinner Rolls - KIS
« on: December 29, 2013, 09:48:25 am »
We really enjoyed these. Taste a bit like a brioche, but better. Delicious served straight from oven. I found the dough really easy to work with. I used an old smallish 20cm cake tin and my rolls were really squished and rose up making them very tall. This resulted in a pull apart type of loaf, rather than dinner rolls. Next time I will use my springform tin as it seems a bit bigger than my cake tin and has taller sides. I needed to cover the rolls with foil hallway through cooking as the browned really quickly.  Delicious simple rolls that I will make again. I am really loving this book.

Linked CC

14
Recipe Book Recipe Reviews / Lemon Garlic Prawns - KIS
« on: December 24, 2013, 11:10:32 am »
These are really, really good. Loved the sauce. Only had half the amount of prawns but accidentally made a full quantity of the sauce using 6 garlic cloves. Glad I did, the extra sauce was great poured over the Lemon Summer Risotto (from the book), and licked from the bowl. Quick, simple and delicious.

Linked JD



15
Recipe Book Recipe Reviews / Lemon Summer Risotto - KIS
« on: December 24, 2013, 11:03:32 am »
Great risotto. Was sceptical as have never made a risotto without the butterfly. All turned out well, although mine is darker in color. Maybe that's the Unami paste? I added some frozen peas for the last 2 mins of cooking. Gotta sneak in a veg for the children. Was very tasty, especially with the Lemon Garlic Prawns (from the book) on top. Slightly strong lemon peel taste. Will reduce to one lemon next time.....and there will definitely be a next time.

Linked JD
 

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