Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Topics - Denzelmum

Pages: [1] 2 3
Vegetarian / Almost Egg Spread
« on: April 17, 2015, 11:23:42 pm »
This is from The Revive Cafe Cookbook 3, simple and easy.  Can make a vegan one with tofu mayo.

Makes 3 cups

400g can chickpeas
1 cup mayo (or tofu mayo for vegan)
2 celery, cut in pieces
3 spring onion, slice
1 tsp lemon juice
1/2 tsp salt

Put all in *:, mix speed 6 for 8 second.

Make a sandwich with some bread, salad vegetable and "almost egg" spread.

* This will keep in the fridge around 2 days

Vegetarian / Vegetarian Pot Pie - under an hour
« on: April 16, 2015, 10:51:17 am »
Adapted from Wishful Chef -

1-2 garlic cloves
1 onion (or leek)
1 carrot
1 celery stalk
 olive oil

1 cup diced potatoes
2 cups diced mushrooms

2 heaping tablespoons flour

1 1/2 cups water
1 tbsp vegetable stock
1 tbsp sour cream
2 teaspoons fresh or dried thyme
2 teaspoons fresh or dried parsley
1/2 cup frozen peas
1/2 cup frozen corn
salt and pepper, to taste
2 sheet of store-bought puff pastry, defrosted if frozen

Preheat oven.

Put in the bowl garlic, onion, carrot, and celery - speed 6, 5 second.  Add olive oil, 100oC, speed 1,  2 minutes.

Add potatoes and mushrooms, cook  :-: 100oC, speed 1,  5 minutes.

Sprinkle flour over vegetables, continue to cook for 2 minutes.

Stir in water, vegetable stock and sour cream and  cook for about 6 minutes, 100oC,  :-:.   

Stir in herbs and frozen peas and corns.  Season with salt and pepper, if needed.

Now the pastry - use an 20cm square baking dish or pie pan for one whole serving of pot pie. Cut puff pastry dough to fit over baking dish. Pour the warm filing and cover with the pastry.  You can also cut into individual remakin.

Bake for 20 minutes, 200oC.  Enjoy.

Drinks / Our Green Smoothie
« on: August 25, 2013, 09:44:46 pm »
Had leftover half of this and that. Inspired with juice from juice bar near work I made this and surprisingly my 3yo DS enjoyed it and asked for more.

1/2 green apple
1/2 pear
1/4 lemon with skin
a handful of baby spinach (or kale)
1 frozen banana
1/4 frozen avocado
1 date
250g water

Put all except water in the bowl, whiz s8 for 20seconds.  
Add water and whiz for a,minute s10. Enjoy.

Note: if using fresh banana and avocado, add some ice cube.  Any leftover can be kept on the fridge overnight and still nice and not seperating the next morning.

Chit Chat / goodies from Singapore
« on: August 04, 2013, 02:12:24 am »
I had a week business trip to Singapore. Had one night cooking class which was lots of fun and here are goodies from supermarket and baking shop. There are a number of items from Asian cooking book I found here.

Recipe Book Recipe Reviews / Egg Sambal - A Taste of Asia
« on: March 20, 2013, 11:53:52 am »
in Indonesia this is every day dish with lots of variation - instead of egg could be fried tofu or fried tempe or fried fish or fried dice potato or fried eggplant.  I made eggplant (kind neighbour sent heaps of asian eggplant).  I add red capsicum and only use two small onions. Turn out beautiful. Next time will reduce tumeric and cooking time a bit.

Chit Chat / Baking for RedKite - rememberance for Denzel
« on: October 15, 2012, 11:13:38 am »
It's Denzel 5th anniversary today.  Thanks to TMX, managed to made Isi's Cinnamon cookies, Fruit and Date Ball (variation from Vegetarian book), DD golden syrup cake, American brownies and apple slice.  Plus colleague made cupcake. Sell them at work to fund raise for RedKite, organization that help out family with sick kids (cancer).  I raise $264.- Yay!

Chit Chat / Asian Red Rice - similar to brow rice?
« on: March 16, 2012, 01:37:41 am »
Just wondering if Asian red rice is the same or can substitute brown rice?   Thank you.

Recipe Book Recipe Reviews / Boost-Style Juice - EDC p.25
« on: March 05, 2012, 11:57:43 pm »
I used 160g sugar and it's more than enough and  used two oranges instead of pink grapefruit.  Really yum!  Can't wait to experiment with other fruits.

My tweak is using steal cut oats, less than 1 cup.  Very quiick and easy.  Taste wise is pretty nice too,  sweet.  Good option for lunch box if school allow to have walnut.

Tips and Tricks / Freezing Muffin
« on: January 18, 2012, 11:47:58 pm »
Lots of interesting little tips on Vegan with A Vengeance book by Isa Chandra Moskowitz.  I tried her tips - to make sure you always have fresh muffins, freeze half a batch.  Pour the batter into paper cupake liners, then put them in the freezer.  Once frozen, store in tightly sealed plastic containers and bake one in a muffin tin, adding an extra 8-10 minutes, whenever you want a muffin, no need to thaw.

I experiment with my yughurt banana muffin and it works!

Below is photo before and after baking.

Breakfast / Cherry Breakfast Smoothies
« on: December 25, 2011, 09:07:15 pm »
Adapted from Coles Christmas Magazine 2009 - perfect for Christmas breakfast.  I only make half recipe, enough for our little family of four.

Serves 6

2 cups cherries, pitted
1 cup vanilla yoghurt
8 ice cube
1 litre freshly squeezed orange juice

Place all except orange juice, speed 8 for 20 second, add orange juice and continue to blitz at speed 8 another 40-50 .  Enjoy!

To make dairy free version, change vanilla yoghurt with frozen banana.

Desserts / Vegan Mango Mousse with Cashew Cream
« on: December 24, 2011, 11:53:45 pm »
Name of Recipe: Vegan Mango Mousse with Cashew Cream
Number of People:6-8

I love Aine McAteer book, Recipes to Nurture - healthy but not boring approach.  The recipe is very versatile, you can change around with what's available or serve it differently - as mousse or just slice it as jelly, very adaptable with fruit in season and sweeten naturally.  This is one of our family favourites, and we have it for our Christmas dessert.  Of course with Thermomix, it's super easy.

4 cups apple juice (or pear juice, apricot or mango nectar)
pinch of sea salt
5 TBSP agar-agar (I used a sachet of powder agar-agar)
5 ripe mangos (try peaches, pear, apricot, strawberry, blueberries or mixture - any fruit but not citrus), peel and cut
toasted flaked almonds, to garnish

1-2 cups apple juice
1 1/2 cups unsalted cashews
2 TBSP maple syrup
1 tsp vanilla extract
2 TBSP maple syrup
pinch of sea salt

Put all mousse ingredients except mango and flake almond into  *:, speed 3, 100oC for 10 min, then 7 minutes, speed 3 at 80oC.  While cooking, peel and dice mango, put them in the bowl.  Pour the agar-agar into the bowl to cover mago.  Cool it then put it in the fridge at least for 1 hour.

In the mean time, prepare the cream.  Place 1 cup of apple juice and remaining sauce ingredients in the  *:.  Blitz at speed 8 for 40-60 seconds, check consistency and add apple juice to desired consistency.

Before serving break up the jelly and put them in the  *:, blitz speed 6 for 10 second, use spatula to help mixing another 5-10 seconds to desired consistency.

Spoon the mousse into individual serving glass and chill before serving.  Top each with a dollop of cashew cream and sprinkle over some tasted flaked almonds.


Can easily half the recipe.

Recipe Book Recipe Reviews / Citrus Dressing - Rainbow Recipes p. 101
« on: October 30, 2011, 03:48:49 am »
Only used 100g cashew, 1.5 oranges and a little tsp of honey.  Turn out like flavoured peanut butter.  Really lovelly with Greek Salad.  Next time I will make it thinner, maybe mayonnaise consistency.  We gobled up the big bowl of salad with this dressing and still have some left over.  Will make this again.

Love this!  It's not dry, but not soupy.  Can double easily or maybe combine TMX and slow cooker.
Will make this again.

Chit Chat / Sydney International Food Festival 2011
« on: October 10, 2011, 01:14:03 pm »
We went to Night Noodle Markets in Hyde Park and had a lovely time.  DS, DD and myself enjoyed vegetarian dumplings.  We got th full program and there are lots of bread classes and saw there is macaroon madness class by Trissa Lopez. Wonder if this is  Triissaliscious in our forum?  Check out the website

Pages: [1] 2 3