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Topics - Amy :-)
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« on: July 27, 2013, 03:43:59 pm »
Hello everyone ![Smiley :)](https://www.forumthermomix.com/Smileys/default/smiley.gif) Sorry I've been very quiet for the last few weeks. I've had personal things that needed sorting out. I'm still working on them but I'm going to try to get on here and contribute more often. It's good therapy ![Grin ;D](https://www.forumthermomix.com/Smileys/default/grin.gif) I'm not up to speed on everyone else's goings on either, so please forgive me if I say or ask anything silly! Love to you all, and I've missed you xxx
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« on: May 11, 2013, 11:58:10 am »
Chicken NibblesThese can be fried, but they are healthier and less fiddly to bake Ingredients:80g cornflakes 1 onion, peeled and quartered 1 carrot, roughly chopped 1 tbsp chicken stock concentrate (I used a salt-reduced stock pot) 1-2 tsp Morrocan seasoning 2-3 tsp salt-reduced soy sauce 1 egg 500g lean chicken mince Method:1. If baking, preheat oven to 200 degrees and line a couple of baking trays with baking paper. 2. Crush cornflakes for 5 seconds/speed 4. Set aside. 3. Chop onion and carrot for 5 seconds/speed 5. 4. Add remaining ingredients including cornflakes and mix for 10 seconds/speed 4. Scrape around sides with bowl with spatula and give mixture a bit of a stir. Then mix for a further 10 seconds/speed 4. 5. This mixture is a bit wet, so use a spoon to scoop blobs onto trays or into a hot oiled frying pan. Bake for 10 minutes or until browning and cooked through, or fry for about the same length of time, turning regularly. These are delicious on their own, but could be served with a yummy dip. Great finger food for a party. I have also served them as part of a main meal. Top photo is the baked version, bottom photo is the fried version
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« on: May 09, 2013, 12:02:03 pm »
Name of Recipe:Chicken BiryaniAdapted from the Diabetes Cookbook ![Smiley :)](https://www.forumthermomix.com/Smileys/default/smiley.gif) Makes a lot! 4 - 6 serves Ingredients:250g basmati rice 1 tsp cardamom powder 1 tsp cinnamon 800ml boiling water 30g olive oil 400-600g chicken, cubed (I used breast but will use defatted thigh next time) 1 large onion, peeled and halved 2 garlic cloves 3-4cm piece ginger, peeled 2 large carrots, peeled and sliced 1 potato, chopped 2 tbsp medium strength curry paste 1 tsp turmeric 1 tsp cinnamon, extra 100g green beans, trimmed and halved 1/2 medium sized cauliflower, chopped 60-80g sultanas (I added some craisins and chopped dried apricot as well) 150g natural yoghurt, plus extra for serving if desired 1 small bunch fresh coriander Method:1. Chop coriander for 3-5 seconds/speed 6. Set aside. 2. Rinse rice in steamer basket and insert into TMX bowl. Sprinkle cardamom and coriander over rice, add water and steam for 10 minutes/varoma temp/speed 4. When cooked, set aside. 3. Empty bowl. Add 10g olive oil and heat for 1 minute/90 degrees/speed 1. Add chicken and cook for 5 minutes/90 degrees/reverse + speed 1 or until browned. Set aside. 4. Chop onion, garlic and ginger for 5 seconds/speed 5. Scrape down bowl and add 10g olive oil, sliced carrots and chopped potato. Saute for 4-5 minutes/100 degrees/reverse + speed 1. 5. Add this point, heat the remaining oil in a large saucepan over medium heat. Empty ingredients from TMX into pan along with beans and cauliflower (I tried to fit in all in TMX but it just didn't work). 6. Continue to saute ingredients on stove for approximately 5 minutes or until all vegetables are slightly softened. 7. Stir chicken, yoghurt, turmeric, cinnamon and dried fruit through the vegetables. (I also added a few splashes of water here, about 1/3 cup.) Spread rice over the top but don't stir. 8. Cover pan with a layer of foil and then replace lid. Reduce heat to low for 10 minutes, then remove from heat and leave to stand for a further 5-7 minutes. 9. Remove lid and foil, add coriander to pot and mix all ingredients together well. Serve, with extra yoghurt if desired. This was so delicious
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« on: May 08, 2013, 12:42:59 am »
Slow Cooked Chicken (or Turkey) Meatballs with Pasta & VegI have put this in Main Dishes of the TMX section because I used to TMX to prepare my meatballs. I hope that's okay moderators Ingredients:250g pasta of choice 250ml chicken stock 2 tbsp tomato paste 2 tbsp Worcestershire sauce 2 carrots, peeled and diced 2 celery sticks, diced 8-10 cup mushrooms, peeled and sliced 1 large onion, peeled and quartered 20ml oil50g breadcrumbs (or make your own) 500g chicken or turkey mince* 1 tbsp sweet paprika 150g (approx.) sundried tomato pesto** Method:1. Spray your slow cooker very well ![Wink ;)](https://www.forumthermomix.com/Smileys/default/wink.gif) 2. Cook pasta for half the cooking time stated on packet. Drain and put in slow cooker with chicken stock, tomato pasta and Worcestershire sauce. Mix well. 3. Layer the carrot, celery and mushrooms over the pasta. 4. Chop onion for 3 seconds/speed 6. Add oil and saute for 3 minutes/100 degrees/reverse + speed 1. Add mince, breadcrumbs and paprika and knead for 1 minute/interval speed. 5. Form mixture into balls, layer over vegetables and dollop pesto over the top. 6. Cook on HIGH for 2 hours Notes:* I used turkey mince for the recipe and it was beautiful. Very moist and delicious. Next time I will try chicken and probably mince my own. ** I used a shop-bought pesto because I needed to use it up, but I would like to try making my own next time. If I find a nice recipe I will link or post it here. Next time I may also add more vegetables ![Smiley :)](https://www.forumthermomix.com/Smileys/default/smiley.gif) This was delicious. I was very pleased with myself ![Grin ;D](https://www.forumthermomix.com/Smileys/default/grin.gif) ETA: oil and saute in step 4 after cottchick's review Suggestions made by forum members.Cottchick added sweet potato Katiej suggested; I followed the tweak suggested by cottchick and sauteed the onions before adding them to the mince. I also added a red chilli into the meatball mix, as we love chilli here. I used "bowtie" shape pasta and it cooked perfectly. I sprinkled cheese over the top just at the end like you suggested Amy and it topped it off. Cornish Cream[/b] thought she may add the pesto to the meatball mix next time.
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« on: May 06, 2013, 10:30:17 am »
I can't believe its nearly here already, and I've hardly thought about what I'm going to cook ![Embarrassed :-[](https://www.forumthermomix.com/Smileys/default/embarrassed.gif) I have an idea for dessert: I'm going to try making chocolate cases with cheesecake mixture in them. I'm hoping to post the recipe if they work. But I have no idea what to cook for a main course ![Sad :(](https://www.forumthermomix.com/Smileys/default/sad.gif) What is everyone else cooking, or having cooked for them?
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« on: May 03, 2013, 11:51:58 am »
Chia, Date & Walnut SliceConverted from this month's Healthy Food Guide magazine Ingredients:150g rolled oats 80g walnuts 40g coconut (shredded or desiccated) 40g chia seeds 1 tsp cinnamon 1-2 tbsp cocoa 2 tsp vanilla 425g pitted dates few tsp cold water icing sugar, to serve, if desired Method:Chuck everything except water and icing sugar in TMX bowl. Whizz on speed 5 until mixture becomes fine, then add little dashes of cold water through lid until it comes together. Press into a greased dish (I used a 23cm pie dish) and refrigerate. When ready to serve, slice and dust with icing sugar. Can be kept, covered, in the fridge for up to 2 weeks
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« on: May 03, 2013, 11:50:30 am »
Chia, Date & Walnut SliceConverted from this month's Healthy Food Guide magazine Ingredients:150g rolled oats 80g walnuts 40g coconut (shredded or desiccated) 40g chia seeds 1 tsp cinnamon 1-2 tbsp cocoa 2 tsp vanilla 425g pitted dates few tsp cold water icing sugar, to serve, if desired Method:Chuck everything except water and icing sugar in TMX bowl. Whizz on speed 5 until mixture becomes fine, then add little dashes of cold water through lid until it comes together. Press into a greased dish (I used a 23cm pie dish) and refrigerate. When ready to serve, slice and dust with icing sugar. Can be kept, covered, in the fridge for up to 2 weeks Members' commentsCookie - I was keen to try this recipe and I really liked it. DH wasn't too keen but he likes things sweeter. I melted a small chocolate and sort of drizzled it over it. A nice healthy slice or truffle. I added milk instead of water to bring it all together. The chia seeds are quite crunchy in it. Very tasty. Tam - Just made this as I had some roasted almonds blitzed that I needed used. I used them instead of the walnuts. I decided to use melt some chocolate to put on top (instead of icing sugar). Will look forward to one after dinner with a cuppa....or 2. I added only 30gms of chia seeds as the taste can be quite strong. I could really taste them in the first 1 or 2 bites but then all I could think of was how yummy it was. kmw - is very tasty. It is very hard to stop at one. Thumbs up from hubby & one for his lunch box when back at work. Thanks for the recipe.
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« on: May 02, 2013, 12:21:08 pm »
Quick Mix Chocolate Cake with Fudge FrostingConverted from AWW ![Smiley :)](https://www.forumthermomix.com/Smileys/default/smiley.gif) The recipe recommends all ingredients be at room temperature, but mine weren't Ingredients:185g butter 185g caster sugar (I used 110g brown sugar) 3 eggs 150g SR flour 75g plain flour 30g cocoa 125ml milk Method:1. Preheat oven to 180 degrees. Grease and line a 16cm x 26cm lamington tin (I used a 20cm round cake tin). 2. Put all ingredients in TMX and mix for 1 minute/speed 4. Scrape sides of bowl and mix for a further 30 seconds/speed 4 or until smooth. 3. Pour into prepared tin and bake for 30 minutes (mine took about 40). Cool for 5 minutes in tin before turning out onto a wire rack to cool completely. Fudge Frosting:60g dark cooking chocolate 15g butter 225g icing sugar 2 tbsp milk, approximately Melt chocolate and butter for 1 minute/60 degrees or until smooth. Add icing sugar, set TMX to speed 2 and add dashes of milk through lid until frosting is smooth and spreadable. Spread over cake and decorate as desired
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« on: May 02, 2013, 12:10:09 pm »
Tuna and Vegetable RagoutMakes a lot and freezes well Ingredients:1 large onion, peeled and quartered 1 medium carrot (100g), peeled and roughly chopped 250g zucchini, roughly chopped 120g capsicum, deseeded and roughly chopped 1-2 garlic cloves 20ml oil 400g tinned tomatoes 1 tsp chicken stock concentrate 1 tsp dried dill 5-10ml Worcestershire sauce 250g cup mushrooms, quartered 450g tinned tuna in springwater, drained and flaked Cornflour slurry, amount depending how thick you want the dish Method:1. Chop onion, carrot, zucchini, capsicum and garlic for 2 seconds/speed 5. Scrape sides of bowl and chop again if you want them finer, otherwise add oil and saute for 6 minutes/100 degrees/reverse + soft speed. 2. Add tomatoes, stock, dill, sauce and mushrooms. Use spatula to roughly stir mushrooms through, then cook for 15 minutes/100 degrees/reverse + soft speed. 3. Add tuna and cornflour slurry. Cook for 5 minutes/100 degrees/reverse + speed 1. 4. Serve with vegetables and rice or pasta.
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« on: April 23, 2013, 12:36:59 am »
Butter Oat SnapsConverted from AWW. Similar to ANZAC biscuits Ingredients:125g butter 30g honey 2 tbsp water 1 tsp bicarb soda 100g brown sugar 100g oats 60g desiccated coconut 150g plain flour (white or wholemeal) Method:1. Preheat oven to 180 degrees. Line two baking trays with baking paper. 2. Heat butter, honey and water for 3 mins/80 degrees/speed 2, adding bicarb through lid in last 30 seconds. 3. Add remaining ingredients and mix for 10 seconds/reverse + speed 3-4. Knead for 45 seconds/interval speed or until combined. 4. Roll mixture into balls, flatten on trays and bake for 10 minutes or until golden brown. Cool on trays.
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« on: April 08, 2013, 11:46:20 am »
Chocolate Fudge Brownie CookiesConverted from AWW Cookies cookbook, with a couple of tweaks Ingredients:250g butter, softened 1 tsp vanilla 120g caster sugar 120g brown sugar 1 egg 300g flour 25g cocoa powder 1 tsp bicarb soda 45g roasted hazelnuts, chopped (I used walnuts) 120g white choc bits 120g milk choc bits 120g dark choc bits Method:1. Preheat oven to 180 degrees or 160 degrees for fan-forced. Line baking trays with baking paper. 2. Cream butter, vanilla, sugars and egg for 15 seconds/speed 5. Scrape sides of bowl and beat for a further 10 seconds/speed 5. 3. Add remaining ingredients and knead for 1 minute/reverse + interval speed. Scrape around sides of bowl and knead for a further 30 seconds or until combined. 4. Roll tbsps of mixture into balls and place 5cm apart on trays. Do not flatten. Bake for 12 minutes and cool on trays. Makes a lot
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« on: April 04, 2013, 11:27:37 am »
Choc Chip Banana Bread
Ingredients: 2 large overripe bananas 2 eggs 50g butter, melted 190ml milk 75g brown sugar 300g SR flour 190g choc chips
Method: 1. Preheat oven to 180 degrees. Grease and line two loaf pans (mine are approximately 10cm x 22cm). 2. Peel the bananas and break them into chunks. Put in TMX along with eggs, butter, milk and sugar. Mix for 20 seconds/speed 4 or until mixture is smooth. 3. Add flour and choc chips. Mix for 10 seconds/reverse + speed 3, scrape down sides of bowl and mix again. 4. Divide mixture between pans and bake for 40-45 minutes or until a skewer comes out clean.
members' comments
astarra - Making this now - as cupcakes instead of loaves (just cuz it is easier for the lunchboxes). Made 3 dozen cupcakes, cooked on 175 oC no fan for 14 min. They are disappearing very quickly so I am guessing they are liked! Thanks for the recipe, think it will become a fave easily!!
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« on: March 31, 2013, 06:14:13 am »
Hot Cross Bun CookiesConverted from the AWW Cookies cookbook which lovely Chrissa sent me Ingredients:125g butter 150g sugar 1 egg 300g SR flour 1 tsp mixed spice 2 tsp milk 40g mixed peel 80g currants 100g marzipan, for crosses 2 tbsp almond meal, for crosses Apricot jam, warmed, to brush over baked cookies Method:1. Preheat oven to 160 degrees, or 140 degrees for fan-forced. Line two baking trays with baking paper. 2. Beat butter, sugar and egg for 20 seconds/speed 4. Scrape down sides of bowl and repeat. 3. Add flour, spice, milk, peel and currants. Knead for 40 seconds/interval speed or until combined. 4. Roll teaspoons of dough into balls and place on baking tray. Flatten only slightly. 5. Pulse the turbo button to get as much dough as possible from around blades, then you won't have to wash the bowl before the next step. 6. Add marzipan and almond meal to bowl. Mix for 30 seconds/speed 4 or until the almond meal is incorporated and the mixture sticks together. 7. Roll the marzipan into sausages 5mm in diameter. Cut into 4cm lengths and arrange in crosses over buns. 8. Bake cookies for 15 minutes or until lightly brown. Brush with jam and cool on trays. Notes:The most time consuming part of this recipe is definitely rolling the marzipan. I'd never worked with it before so it probably took me a bit longer. I learned after I baked the first tray that you really need to be generous with the marzipan. I had rolled it too thin and cut it to short on the first ones. My second lot (in the photo) are much better! ![Wink ;)](https://www.forumthermomix.com/Smileys/default/wink.gif) You can probably see I was very generous with the apricot jam ![Smiley :)](https://www.forumthermomix.com/Smileys/default/smiley.gif) I don't have a cooking brush so I just had to spoon it on and it ended up quite thick. There were no complaints though
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« on: March 23, 2013, 12:22:12 pm »
My mum has lots of little bits of soap and she was wondering if its possible to grate them all up together in the TMX and form one new bar. Has anyone ever done anything like this, or can someone point me in the direction of someone who might know? TIA
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« on: March 23, 2013, 11:44:47 am »
Apple Nut CakeConverted from the The CWA Cookery Book Ingredients:400g warm stewed apple (see note below) 125g butter, softened 200g sugar 300g SR flour 20g cocoa 1/2 tsp nutmeg 1/2 tsp cinnamon 1 tsp bicarb soda 80g chopped nuts (I used macadamias) 90g raisins or sultanas Method:1. Preheat oven to 180 degrees. Grease and line a cake pan (the recipe doesn't specify size so I used a 20cm and it was very full,; if you want a flatter cake use a wider pan). 2. Chop nuts if not already chopped. 3. Cream butter and sugar for 10 seconds/speed 4. Scrape sides of bowl and repeat until light and fluffy. 4. Add all remaining ingredients and mix briefly with spatula. Mix for 20 seconds/reverse + speed 4, give another mix with spatula. Mix for a further 20 seconds/reverse + speed 4 or until combined. 5. Pour mixture into prepare pan and bake for approximately 45 minutes or until a skewer comes out clean (mine took about an hour). Note about appleI stewed my apple first in TMX. I had seven small granny smith apples, which, after being peeled and cored, weighed 700g. I sliced them quite thinly and stewed them with 50ml water and 50g sugar for 20 minutes/80 degrees/reverse + soft speed. I set them aside to drain, washed the TMX and proceeded with the recipe above. I ended up with some apple leftover so next time I will stew less.
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