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Messages - jeanne
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« on: February 23, 2012, 06:11:20 am »
Salmon mousse
2 small tins of salmon in brine (212g each), drained
20 g powdered gelatin
30ml fresh lemon juice
i small onion
125ml mayonnaise
125 ml boiling water
2.5ml paprika
lots of fresh dill, or 5ml dry
250ml cream
dash of tomato sauce
Method
Soften and dissolve gelatin completely in boiling water
Pour gelatin,lemon juice and onion in thermomix and blend on speed 8 for 8 sec
Add mayonnaise,cream, salmon,paprika,dill and tomato sauce and blend on speed 8 for 25-30 sec.
Season with salt and pepper.
Pour into lightly greased mould and refrigerate for a few hours.
Serve with the following cucumber sauce:
250ml diced cucumber
7.5ml diced onion
125ml mayonnaise
Salt and pepper
Blend on speed 8 for 25-30 sec
Delicious!!!
2
« on: April 03, 2011, 08:21:22 am »
Thanx for your comments and the lovely photo's!
Yes, there are as many versions of bobotie as there are of paella or lasagne!
My recipe is one by mrs Tienie Vorster, wife of a past president of South Africa. She made a study of the Malay cooking culture and I like her recipe best. But my mother again put raisins into the mince mixture which was also nice. The turmeric flavoured rice is very tasty with the dish and is known in SA as "funeral rice" because it was served after funerals as accompaniment to lamb dishes or bobotie!
Anyway, try it out and let me know what you think.
3
« on: March 31, 2011, 03:55:18 pm »
Name of Recipe:Bobotie
Number of People:4
Ingredients:
1 thick slice white bread
250ml milk
1 large onion, chopped
25ml oil
37.5ml lemon juice10ml curry powder
5ml sugar
5ml salt
pinch of pepper
500g lean beef mince
2 eggs
12.5ml chutney
3 fresh lemon leaves or bay leaves
Preparation:
Preheat oven to 180 degrees.
Chop the onion in TMX for 7 sec on speed 7.
Add the oil and saute for 3 min at 100 degrees on reverse soft.
Mix lemon juice,curry powder,sugar, salt and pepper and add to TMX bowl.
Soak bread in milk for a few seconds and squeeze out most of the milk.
Mash the bread and add, together with one egg to the bowl.
Add the mince,chutney and all the milk except 100ml to the mixture.
Mix for 8-10 sec on reverse and speed soft.
Cook for 12 min at 100 degrees on reverse and speed soft.
Pour into greased oven dish and bake at 180 degrees for 5 minutes.
Mix the 2nd egg with the 100ml milk and pour over the mince.
Place lemon leaves upright into mixture and bake for 25 min till set.
Serve with white rice and salad or veggies.
It makes a lovely filling for a sandwich the next day or eat as leftover with a poached egg on top.
Photos:
Tips/Hints:
4
« on: March 26, 2011, 08:21:59 am »
I tried this when our Aussie friends visited last weekend. It was light, fluffy, delicious and a perfect ending to a meal!
Next time I will use about 15ml of cornflour, because the mixture was already very thick after the cooking process. Maybe our cornflour in South Africa is a bit stronger.
But apart from that it is a lovely dessert.
5
« on: March 11, 2011, 08:42:38 am »
Last week I made the plain white rolls, and I used white bread flour. When I finished kneading the mixture was not smooth, but crumbly. I added a little more water and it looked ok, but the end result was not good. Should I rather have used cake flour?
6
« on: February 19, 2011, 07:28:23 am »
Hi all
Tx for the warm welcome! It feels like being part of a family!
Yes, I literally live round the corner from Shayla. She sold my Themomix to me and is always ready to help-like when I whipped cream and ended up with butter! And this was a demo to friends to show them my amazing machine! Ouch!
Anyway, practice makes perfect and things are going well now.
Thermofan
7
« on: February 17, 2011, 06:49:37 am »
Hi everyone!
I am a new member from South Africa-more specifically the Western Cape. I am a passionate cookery enthusiast and enjoy my new Thermomix. I have already made a number of recipes from subscribers to the forum and all of them were very good.
South Africa has very wide variety of traditional dishes, so I am going to try to adapt them for the Thermomix and share them with you!
I am looking forward to exchanging recipes and ideas with you.
Thermofan
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