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Messages - pammo
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« on: March 11, 2009, 10:51:09 am »
Or maybe maize flour (ie. true corn flour) if you are trying to avoid wheat?
cheers
2
« on: January 15, 2009, 02:10:33 am »
In Oz, corn flour isn't actually made from corn (it's a fine wheat flour/wheat starch) - yes, it is odd!. maize flour is needed if you wish to avoid gluten, and is the replacement option for "cornstarch". otherwise, they're generally interchangeable.
cheers
3
« on: December 13, 2008, 10:13:26 am »
I've made my first batch of young-berry jam (they're kinda like blackberries or boysenberries...we have a patch of them with thousands of berries on this year, and we've already had a berry smoothie in the TM today). It's fabulous, and I'll post the recipe with pic shortly. Just like Karen I've found that other jams I've made in TM to be runny too....I don't think the recipes were originally tested! I've found one needs to cook for a lot longer, or on varoma with the basket over the lid opening (to stop the splashes).
For dinner, we're gonna make artichoke and feta risotto.
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« on: November 10, 2008, 01:53:22 am »
hello all
does anyone have any experience or tips when trying to melt/temper or otherwise "make" chocolates in the TM please?
thanks
pam
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« on: November 04, 2008, 09:59:32 am »
Pflaumenkuchen (Plumcake): Great for the late summer glut of Blood Plums (Satsumas) or Prune Plums...or if you've frozen some from last year's glut!!!Number of People: 8 to 10Ingredients:Dough: 400g plain flour 2 tsp baking powder 125g sugar - white 125g butter 2 eggs 5 Tbspns milk Fruit: 1.5kg plums, seeded & quartered (traditionally prune-plums, but it is actually just as good with blood plums such as satsumas) 120g sugar 1/2 teaspoon ground cinnamon Preparation:First, preheat oven to 200 oC, and grease a large deep baking tray or ceramic dish (eg., like one you'd use for a big lasagna). Then make the dough by placing flour, baking powder and sugar into the TM bowl. Blend on speed 4 for 20 seconds. Add the butter, eggs and milk and mix speed 6 for 30 seconds. "Knead" on  for 1 minute. You should have a thick pastry-like dough, which you now need to roll or spread onto the baking tray/dish. Place the quartered plums, skin side down, on the dough then place the dish in hot oven and cook for 30 minutes. Remove, allow to cool a little, then sprinkle with sugar & cinnamon. Enjoy as is or with yoghurt or cream. Photos:Sorry, I didn't get to photograph before the hungry hoards descended! Tips/Hints:You can 'go the extra mile' and top the plums with a 'struesel', which comprises 150g flour, 125g sugar, 125g butter and a pinch of cinnamon. Whiz in TM for 20 seconds, speed 4, then sprinkle this over the fruit before baking. Adds another dimension (and a few extra kJs) but the plain variety is very tasty. Adapted from a recipe given to me by Stefi from Germany. members' commentsTrudy - I just wanted to let you know how much we enjoyed this cake. It makes a huge amount so I cooked half with plums and half with peaches. Both nice. Thanks for the recipe.
6
« on: November 04, 2008, 08:37:23 am »
Hi Cookie
I usually use Mozilla Firefox as my browser and don't have any problems with the site. However, I just tried using Internet Explorer, and that was woeful....gave up waiting for it to load. So perhaps (if you don't already) try using Firefox (if you don't have it, google it, it's free to download and reportedly safer to use than IE anyway). Hope this helps.
Pam
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« on: November 03, 2008, 07:19:43 am »
This is also very good with a shot of espresso coffee in it, to replace the cocoa. High octane fuel for a busy day!
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« on: October 29, 2008, 07:18:47 am »
Sorry, it's not all that clear is it? If you go to the winosandfoodies page ( http://www.winosandfoodies.com/2008/10/butter-by-thermomix.html) at the point where (second last photo) you add the salt and/or herbs, ensure you have the butterfly inserted, then turn machine on to speed 4, with the MC in place, drizzle the oil onto the top of the lid, until it's all in and all blended together. Should take less than a minute. Hope that all makes good, clear sense now. 
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« on: October 29, 2008, 03:10:30 am »
Great job on the butter pics! Another step, for those wanting to a) have a easier spreading "butter" and b) have a tastier and possibly healthier "butter" is to add 1/4 cup of extra virgin olive oil (preferably local, organic stuff) SLOWLY at the final stage. The "butter" will seem quite runny, but once refrigerated, it firms up - but not to the brittle, hard to spread consistency as butter without EVOO. Problem is, it's so delicious that it's hard to stop eating it! 
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« on: October 07, 2008, 02:37:26 pm »
Hi Karen
The Thermomix GF & Wheat-free cookbook is quite a good cookbook in its own right, with not too many repetitions from the Everyday cookbook. The ingredients are now in order of use, which makes it better than the original version, plus there's lots more recipes.
Cheers
Pam
11
« on: October 07, 2008, 04:31:35 am »
hello karen
sorry to hear that your bub isn't well. with any luck, the blood test is what they call a "false positive" - it does happen, which is why the gastroscopy is necessary. if you do end up having to go gluten free,then the TM31 will be a boon. not sure if you're aware, but TM HQ have produced a gluten free mini-cookbook, which has contributions by a dietitian who specialises in coeliac disease (i think she has CD herself).
cheers
pam
12
« on: October 07, 2008, 04:22:53 am »
Ciao Bellas (can't remember the plural in Italiano!)
I'm in Albany, on the pristine south coast...lots of wonderful foods & wines, frolicking whales and sensational wildflowers (no, I don't work for the Tourist Bureau!).
Karen, yes....thankyou...I have visited your great site, but sorry I was a little time-poor and didn't respond. I was on it again last night, checking out your review of TM31 - which was very well done, I have to say. It truly is a marvelous piece of German technology, so much so that we call it the "Vundermachine". We recently had some young Germans staying with us, who told their parents (in Germany) about it. They, in turn, were so impressed that they went & bought one, sight unseen!
I've posted a recipe in the mains section, sans photo. But I'll do better next time!
Ciao Ciao
13
« on: October 06, 2008, 01:19:12 pm »
Name of Recipe:
Number of People:
Ingredients:
Preparation:
Photos:
Tips/Hints:
Pammo's Super Lasagna:
Feeds 6 very hungry ones:
Ingredients:
100g Parmesan Cheese
1 quantity of tomato mince sauce (see A below)
500g fresh mushrooms, wiped & sliced thickly
2 or 3 sprigs of fresh thyme, ground pepper
2 Tablespoons liquid stock or water & a stock cube
1 large bunch of English spinach, washed well & roughly chopped
1 quantity of Bechamel sauce (see B below)
2 x 250g packets of large lasagne sheets (or you can go the whole hog and make your own fresh pasta sheets!)
100g grated mozzarella
A: Tomato mince sauce ingredients
1/2 onion & 1 clove garlic, peeled
30g olive oil
500g lean mince
1 Tablespoon TM stock or 2 stock cubes
400g can of crushed tomatoes (or equivalent fresh if in season)
100g red wine
splash of balsamic vinegar
1/4 teaspoon each of ground cinnamon, cloves & cayenne pepper
B: Bechamel sauce ingredients
1000g Milk
100g plain flour
60g butter
1/2 to 1 teaspoon salt
pinch of nutmeg
Preparation:
Heat oven to 160 oC
1. Grate parmesan in TM bowl, 20 seconds, speed 9 and set aside
2. Make tomato mince sauce in TM - see below
3. Meanwhile, fry sliced mushrooms in a splash of olive oil in a frying pan until slightly cooked, then add thyme leaves and season with cracked pepper. Remove & set aside
4. Place washed & chopped spinach leaves into pan with a tablespoon or two of water & stock cube, or stock until wilted. Set aside.
5. Make Bechamel sauce (use double the recipe from TM31 "Everyday cooking") see below
6. Assemble lasagne by placing tomato mince sauce in the bottom of a large lasagne dish (deepish ceramic baking dish). Top with one layer of lasagne sheets. Spread mushrooms over lasagne sheets and top with another layer of sheets. Place the wilted spinach over this layer of lasagne sheets, and top with another layer of sheets. Spread the bechamel sauce on top, then sprinkle with the parmesan cheese and the grated mozzarella.
7. Place in oven and cook for 1 hour.
Instructions for mince sauce
* chop garlic & onion in TM bowl 5 seconds speed 5
* add oil and saute 3 minutes 100o C speed 1
* add mince, tomatoes, stock, wine, vinegar & spices and cook 10 minutes 100o C on reverse, speed 1 or soft.
Instructions for Bechamel sauce
* place all ingredients into TM bowl and cook 10 minutes at 90o C on speed 4.
Photos:
Sorry, this stunning looking lasgna was gobbled by salivating family & friends before I could get the camera out! Maybe next time!
Tips/Hints:
This may look a bit complicated, but it's actually easy (thanks to TM31) and is soooo worth it, according to my appreciative audience. The layers are beautifully separated, and the flavours combine superbly. Serve with a simple green salad.
members' comments
jworth - Great lasagna!! Finally a recipe that I can make without it going all sloppy, the family just loved it! Thanks for posting the recipe.
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« on: October 06, 2008, 12:24:53 pm »
Hello, I'm Pam from the home of the Oranje Tractor (see www.oranjetractor.com) on the south coast of Western Australia. I've had my TM31 for almost a year, and I'm still in the honeymoon phase ie. I still adore it, and love it daily!!! I'm so happy to see this forum established because a) I'd love to share some of my Thermo cooking successes and b) I'd love to hear - and see - others! Viva la Bimby. Ciao Ciao 
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