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Messages - Rogizoja

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Diet / Re: Eat, fast and live longer - the 5:2 lifestyle
« on: May 13, 2013, 01:19:43 pm »
Hope you've fully bounced back from your hospital stay ElleG. Great to have your Thermomix to mix up lots of healthy food to get you back on top - a couple of green smoothies will soon have you firing on all cylinders. Keep well.

Diet / Re: Eat, fast and live longer - the 5:2 lifestyle
« on: May 13, 2013, 08:03:35 am »
I think ideally the fasting days should be consecutive (more of a "shock" to the system) but it's not essential. DW and I started consecutive but then after a couple of months went to Mondays and Thursdays. Just do what suits you best.

Well done on getting your BP down ElleG, but a pulse rate of 15 beats a minute :o ? - I'd be moving soooo sloooooow at that rate! Good on the systolic but really it's the diastolic (resting) pressure you really want to watch. I started off at about 140/92 (I know, too high) but am now down to about 120/85 so heading in the right direction.

Regarding the memory benefits, I must admit I do still sometimes go upstairs and then can't remember what I went upstairs for only to then remember why when I go back downstairs again - and so the loop continues!! I should have done a before/after count of such episodes I guess!!

Happy fasting.

Diet / Re: Eat, fast and live longer - the 5:2 lifestyle
« on: May 12, 2013, 07:47:08 am »
Wahay! Great to see the 5:2 is slowly attracting more proponents (especially JD - if she's doing it then it's a no-brainer  ;D) and well done to all of you who are seeing the outward benefits. DW and I have now stabilised at our target weights - I'm down 5kg and DW is down 6kg and so we're now only doing 1 day "maintenance" fast per week as we still want to enjoy the health benefits as well as the weights shift. Both of us have lower blood pressure and my cholesterol is heading in the right direction - all good.

One downside of all this weight loss is that DW has now informed me that none of her clothes fit her any more, so I can see the credit card is going to take a hammering shortly  :o.

I find if I'm feeling really peckish on a fast day, I make a cup of miso soup and that keeps the hunger pangs at bay - must be something to do with the umami taste satisfying the inner wolf.

Keep up the good work everyone and... Happy Fasting!

Chit Chat / Re: £435 for a kid's Thermomix!!
« on: April 17, 2013, 12:00:11 pm »
They must have thought so to bid so high Cookie. Caveat emptor and read the sales blurb - I don't know of any "real" Thermomix that can run on 4 x 1.5v batteries! ???

Chit Chat / £435 for a kid's Thermomix!!
« on: April 17, 2013, 10:41:26 am »
Just saw this on UK eBay - someone got ripped off to the tune of £435 for a kid's Thermomix  :o ( - beggars belief. Just shows you need to check the description to make sure what it is you're bidding for. If it seems too good to be true, it probably is  :-))

Cakes / Re: Melktert - a South African classic
« on: March 10, 2013, 01:26:47 pm »
Yes JD, it is essentially a custard tart (literal translation from Afrikaans is "Milk Tart"). However I believe the characteristics that make is quite special in the classic recipe is that some/all of the egg whites are whipped and folded in before baking in the oven giving a very light texture and the liberal dusting of cinnamon on the finished tart. Whatever name it goes by, it's still delicious  ;D

Hope your SA pals enjoy it Goldfish; but be prepared for "tasty, but no-one could beat my Mom's/Ouma's recipe".

Cakes / Melktert - a South African classic
« on: March 10, 2013, 11:58:45 am »
This is my version of a classic South African tart, which has many variations and jealously guarded recipes. It is usually a baked tart with a baked pastry case (short/puff/sable) but my version uses a biscuit base and Thermomix’s cooking capabilities to avoid using the oven; quicker and easier to make and a bit more economical too.


Biscuit base
200 gm Digestive biscuits (or similar – e.g. Tennis biscuits are great)
80 gm butter (or margarine)
20 gm light brown sugar
¼ teaspoon ground nutmeg

750 ml milk
100 gm sugar
20 gm corn flour
20 gm plain flour
10 gm custard powder
20 gm butter
4 eggs
Ground cinnamon


1. For the base, add the butter and nutmeg to the bowl and heat about 1 minutes/50°C/speed 2.

2. Add the biscuits roughly broken and crush on Turbo in 2 second bursts until fine.

3. Tip into a 24 to 28 cm loose-bottomed spring form cake tin and press down firmly to form the crust. Chill in the fridge.

4. For the filling, add all of the ingredients (except the cinnamon) and cook for 12 minutes/90°C/speed 4.

5. Let the mixture cool for 10 minutes then pour into the prepared tin and smooth. Dust liberally with ground cinnamon and cool completely before turning out.

6. To make a lighter/fluffier version, separate two of the eggs, whip the whites to soft peaks and then fold thoroughly through the cooked mixture before pouring into the prepared tin.


Members' comments

snappy - I used 150g of sugar and found that the tart was still not very sweet, I noticed a lot of recipes on the internet use 200g of sugar and I would probably up to this next time - but I do like my desserts sweet!  Secondly, as rozygoya pointed out, a lot of recipes call for baking this tart - seeing as I was cooking a roast and had the oven on I thought I would try baking it.  At the end of rozygoya's instructions, I baked it for 20 mins at 150 c.

It was a lovely tart, very, very similar to a custard tart that we get in Australia.  DH was actually convinced that it is a custard tart and not a SA traditional dessert!  He went back for thirds anyway, so it was a definite winner.  I will say that baking it did make the tart hold it shape when it cut, it really was like cutting a traditional custard tart.

My research on the internet indicated that if you whip the egg whites separately and then fold through and bake, you will end up with a slightly more cheesecake style texture, whereas all in like this recipe is more custard tart type texture.

Beautiful recipe and will be baking again.  So easy and quick to make.

Augusta - I recently made this tart from a recipe on the recipe community, it was made with a tin of condensed milk added and tasted delicious. It was made with the biscuit base and set like a custard tart. I used Arnotts Scots biscuits. My DH gave it a 10/10.

Recipe Requests / Re: Almond butter
« on: March 10, 2013, 11:49:51 am »
Cold-pressed rape seed oil - magic stuff.

Recipe Book Recipe Reviews / Re: Helene's Ricotta from her blog
« on: January 29, 2013, 03:02:08 pm »
I use whey in the same way as I use buttermilk left over from making butter : making smoothies, replaces water in bread making, great for making scones and rusks, as the liquid content in soup, replaces water when making rice in the basket or just use it as a fertilizer in the garden  :)

Questions? Technical Issues? The Survival Guide / Re: Stain on TM Lid
« on: January 29, 2013, 02:53:00 pm »
I often use Achiote (also called Annatto) to colour/flavour rice when making yellow rice with raisins (a classic South African dish that accompanies Bobotie) instead of using turmeric. The seeds are VERY hard and notoriously difficult to grind to a fine powder. For those who might be interested, I copied the following from

Traditional Uses for Achiote/Annatto:

Annatto was, and still is, used as a culinary spice, food colorant, commercial dye, and for medicinal purposes. Caribbean natives were adding achiote to their dishes for flavour and colour long before Europeans arrived. However, they also used it as cosmetics, fabric dye, body paint, sunscreen, insect repellent, and as medicine. Some historians theorize that the term "red-skins" comes from the use of achiote as body paint, because it is a natural dye and turns the skin a reddish colour. (Wolfe, 1985) Also, the “Aztecs used annatto seeds to intensify the colour of their chocolate drink.” (Raghavan, 2006)

Culinary Uses:

Commercially, annatto is used to add yellow colour to chorizo, butter and margarine, cheese, and smoked fish. On the Spanish speaking Caribbean islands it’s used to make yellow rice and sometimes added to sofrito. In the French Caribbean it’s used to make blaff recipes. (Houston, 2005).
Achiote powder mixed with other spices and herbs can be turned into a paste to marinate and give a smoky flavour to meats, fish and poultry. A popular product made with ground achiote is sázon, available in small foil packets ready to use in your recipe. Most sázon brands contain MSG, but Badia does not.

Achiote seeds are steeped in cooking oil (achiote oil) or lard (achiotina), infusing them with colour and flavour. Sautéing in or cooking with the oil or lard colours the rice, paella, meats, soups, stews, fish, and sometimes yuca dishes.

Taste and Aroma:

When used in small amounts primarily as a food colorant, annatto has no discernible flavour. However, when used in larger amounts to add flavour, it imparts an earthy, peppery flavour with a hint of bitterness. Achiote seeds give off a slightly floral or peppermint scent.

Condiments and Sauces / Re: Hollandaise Sauce
« on: January 29, 2013, 10:03:36 am »
I have often made the recipe from the UK's Fast and Easy Cooking book and have always had success. Tips from there: if your sauce does split, remove the butterfly then add an ice cube and bland 30 seconds at speed 8 to re-emulsify. Another tip is that Hollandaise sauce can be held for up to one hour at 60° C speed 2 until you're ready to serve it.

Questions? Technical Issues? The Survival Guide / Re: Stain on TM Lid
« on: January 29, 2013, 09:46:53 am »
I recently did a demo for a lady who asked whether TMX would be able to grind Achiote as she had difficulty grinding it in a pestle and mortar. So we tried it out. The TMX ground the Achiote perfectly but I did notice that the lid and especially the gasket were quite stained. The stain was particularly difficult to shift and so I eventually resorted to using bleach which got rid of 90% of the stain. Hopefully the rest will fade with use  :-\.

A tip I heard about also is to stretch a sheet of clingfilm over the bowl before putting the lid on - that stops powder caking on the underside of the lid and could also help to prevent staining. Will have to try that next time.

Introduce Yourself / Re: Peanut butter
« on: January 28, 2013, 09:24:40 am »
Thanks for the tip Meagan. I checked my cookbook and you're right, maximum mass of peanuts should be 300 g. I'll make sure that I don't overload my "baby" in future! Thanks again.

Jams and Chutneys / Re: Making jam without jamsetter or jam sugar
« on: January 16, 2013, 06:29:38 pm »
Going to have to try your tip Emmae. It's almost Seville orange season so perfect timing.

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