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Topics - cookie1

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Cakes / Almond and Chocolate Chip Slice
« on: January 22, 2009, 03:43:03 am »
With the ankle biters going back to school soon I thought this may be useful for lunches.

Almond and Chocolate Chip Slice

150g butter, chopped and at room temperature
1/2 cup brown sugar
1 teaspoon vanilla
2 eggs
3/4 cup dark choclate bits
3/4 cup almond meal (made in the thermomix)
1/2 cup plain flour
1/2 cup self raising flour
1 tablespoon milk
1/2 cup chopped almonds (blitzed in thermomix)

Put all the ingredients into the bowl, except the choc bits and the chopped almonds. Speed 4 for 40-50 seconds or until all the mixture is combined.
Add the choc bits and  :-: for 20 seconds to combine them.
Put into a lined, greased 18 x 28cm slice tray, sprinkle the chopped almonds over and cook for 25-30 minutes in a slow oven. 160 degrees Celsius.

This has been adapted from a recipe I found in a magazine.  (Can't remember which one)
Allow to cool in the pan before cutting into slices.

members' comments

Trudy - It was super quick and my Granddaughter loved it!!!!!!  Will certainly make it again. Thanks.

Rach - Mmmm... not too sure about this recipe... I dunno if I baked it long enough. Is it supposed to be a doughy cakey texture? I think it may not have been sweet enough for the kids 'cos we'd only had a choc slice (that was toooo sweet) a few days before.

cookie1 - Rach, this slice is more cakey (?) than cookie.  Hope that makes sense.

Rach - LOL it does make sense... it is one of those slices that is better with age too... I don't think it would be a favourite around here but it is still nice.

Lauren - Nice and easy to make and yes, cakey and not too sweet- perfect with a hot cuppa. Thank you.

Starters and Snacks / Beetroot, Parmesan and Cashew dip
« on: December 28, 2008, 06:26:27 am »
Beetroot, Parmesan and Cashew Dip:
450g can baby beets
150g packet salted, roasted cashews
1 cup grated parmnesan cheese (done in Thermomix)
1 clove garlic
1 tablespoon lemon juice
salt and pepper to taste
Biscuits and vegetable crudites to serve

Drain the beetroot, reserving 1 tablespoon of juice.
Process cashews until fine by putting into bowl and using turbo until they are done.
Add the drained beetroot,garlic and grated parmesan.  Speed 4 or 5 until it is all blended. (approx 5-10 seconds)
Add lemon juice and reserved beetroot juice, reverse speed for 4 for 5 seconds.

This should be kept in the fridge and is best made the day before so that the flavours can develop. It is suitable to freeze.

Hints/tips from members

Pippa - I made this with roasted fresh beetroot (3 beetroots made a half recipe).  It needed a little bit of oil to make it smoother as I didn't want a chunky dip.  I also used approx. 1/4 tsp citric acid instead of lemon juice as I didn't have any lemons.  It was delicious.

Cornish Cream - As we don't have canned beetroot in the UK I used a Tesco pack (250g) of cooked beetroot in natural juice.

chrissa - Altered to suit what I found in the pantry. Sliced beetroot, Parmesan, walnuts, a little sea salt, lemon juice, garlic.

Greyhoundmum - defrosted and tasted just as nice second time around.

This is probably a really dumb question, but what do the stars signify near our name etc please? It is probably written somewhere and I have missed reading it.

Main Dishes / Chicken and Bacon Macaroni Cheese
« on: December 02, 2008, 05:56:07 am »
Chicken and Bacon Macaroni Cheese:
250g macaroni or other short pasta
60g butter
50g plain flour
750g milk
120g cheddar cheese
80g Parmesan cheese
160g cooked, shredded chicken
2 rashers of bacon, cooked and sliced
90g frozen peas, thawed

1.  Put Parmesan in thermomix and grate on speed 8 for 10 seconds. Set aside.
2.  Place cheddar cheese in bowl and grate for 10 seconds on speed 8.
3.  Make sauce by placing butter, flour and milk into thermomix bowl and cooking at 90 degrees for 12 minutes on speed 4.
4.  Put sauce into a casserole dish and stir in half the grated cheeses, bacon, peas and chicken.
5.  Cook pasta as per instructions in the Everyday Cooking book. Drain and mix with the cheese sauce mixture.
6.  Sprinkle over the rest of the cheeses and bake in a moderate oven for about 15-20 minutes.



You could use any leftover meat or even vegetables to put in this macaroni cheese. The recipe could be prepared, refrigerated and then heated through and the cheese browned when you require it.
This recipe is adapted from a Women's Weekly recipe.

members' comments

GNMI - My mum (and now I) have always mixed in 1/2 tin (approx 220g) of Condensed tomato soup into the white/cheese sauce before pouring it over the pasta.  Great flavour boost!

Chelsea - I made this last night and we thought it was delicious. The flavour from the two cheeses was lovely.  Perfect comfort food after a busy weekend.

Caroline J - I made this tonight, and it was fabulous- the kids loved it!  I cooked the pasta on the stove though, while the sauce was cooking.  It saved time.

Thermaddicted - Great recipe !! We loved it!

Jezza -  so easy and very yummy.

dede - Had this tonight minus the chicken (as we had lamb chops). I give this recipe 5/5. Really yummy.

thermo18 - Really liked this, have done it twice, second time taken the chicken out and had it as a side dish with steak and steamed carrots and beans, only because I didn't have any chicken. I would definitely make again, doing it either way as both was lovely.

Chelsea - We really, really love this. I made it for a casserole night and it went down a treat there also.

Hally - good lunch dish for ds in his flask at school.

runnybabbit - it's delicious! Added some parsley.  Yummm. Love that I can make the bechamel sauce with skinny milk just so it's not QUITE so naughty -- just the full fat cheese to worry about.

maddy -  just added 200g of really smoked cooked bacon and lots of cracked pepper. I might try adding seeded mustard next time with the chicken. Thanks cookie.

Mills - Well I just made this for the 1st time, my 19 month old daughter sat there and fed herself a whole bowl and then kept scraping her empty bowl till she was given more. Thanks so much.

Foxx -I have never been a huge fan of Macaroni Cheese and was a bit skeptical on making this but it blew our socks off here. I added some pepper and sliced spring onions plus for the cheddar I used a smokey flavoured variety. Thank you for a lovely tasting recipe, it will be one added to my favourites.

JD - I had 3 chicken drumsticks leftover from last night and they yielded 200g chicken, they were pretty big ones.
This recipe serves 6 in this house and I have frozen 2 lots of 2 portions.  I decided to go with the option GNMI posted as I was thawing some of my tomato soup out for tea anyway and it sounded interesting. I just replaced 220g of the milk with the tomato soup and the consistency was perfect.  I think it cut the richness of me using full cream milk and full fat cheese which I don't normally buy but I picked up the wrong milk this week and the full fat cheese was so much cheaper for 1kg than low fat cheese.  We both really enjoyed it.

KarenH -  This recipe is so tasty - even cold and straight from the fridge. Must try the tomato soup variation sometime soon too. Thanks for a wonderful, easy recipe.

astarra - Miss 6 has been taking this in her thermos for lunches at school....and it always comes home empty! A great recipe, thanx. Also...yes it can be frozen, tho you might want to add a bit more milk before freezing as it can go gluggy.

CC -  everyone loved it. A big thank you Cookie from all of us.

Greyhoundmum -  The sauce is so simple and delish made in TMX.  To save time I cooked my pasta on the stove top so it was all done at the same time.  I also like my cheesy Mac to be browned on top so I chuck on some TMX herbed breadcrumbs extra Parmesan and sesame seeds then pop under hot grill for 2 mins.

Chris R - Yum, this is now one of our favorite meals.

Jamberie - Thank you for sharing this yummy recipe. I was having a lengthy dinner table discussion tonight with DH and didn't hear a peep from DD2 (I almost forgot she was there) as she was loving her meal so much... until she interrupted us with "more dinner"!
And the was so delicious none of her dinner ended up on the floor! We will certainly be having this one again.

charabelle - Kids loved this tonight, had seconds and there is still heaps left. I grilled the bacon and chicken with some onion and boiled the pasta on the stove. Added some dried breadcrumbs on top for extra crunch also. Yummo!

Wonder -  I cheated and just included the cheese in with the other sauce ingredients to make a cheese sauce, I also added some cayenne and mustard for a bit more flavour, didn't have any chicken so added some onion. I also used up some spreadable mersey valley cheese that DD bought and no one liked and used some other scraps of leftover cheese. It would have been great with some parmesan and parsley crumbs on top but I couldn't be bothered washing and drying the tmx to make them.

Now that I'm writing all the changes down it probably doesn't resemble the original at all!!!   It was very quick, easy and tasty and was great reheated for lunch today. I did find the sauce a little rich when I had it last night but today was fine.

Frogdancer - made this using ham, cooked the pasta on the stove and added some spring onions, parsley and mustard.

kt2 - it was really tasty and easy too. 

Deniser - A nice easy one.  Have ready to pop in the oven when I return from work tomorrow.  Used Chorizo in place of the bacon.  Used cheese and breadcrumbs on top and will place some sliced tomato over that before I pop in the oven.  Think it will be lovely comfort food served with Garlic Bread.

Amy - I've just made this to put in the freezer. I didn't have any cooked chicken so I cooked some in a frying pan with the bacon and then added the peas to thaw them. I was cooking this at the same time as the sauce in the TMX and the pasta in a pot on the stove. Super quick and easy, thanks Cookie.

Kimmyh - We loved it. Great use of last nights leftover roast chicken. Thanks cookie it's a great recipe.
I have also made it using leftover Christmas turkey. Very tasty.

Seafood and Fish / Fish Patties
« on: November 18, 2008, 05:34:19 am »
Fish Patties:

1/2 large onion
1 clove garlic
1/2 tablespoon extra virgin olive oil
150g potato, mashed using butter or margarine
200g white fish (I used Mulloway)
1 tablespoon capers
1 tablespoon dill pickle or gherkin, chopped
small handful parsley
 25g anchovies
approx 1/2 cup fresh breadcrumbs

Prepare breadcrumbs according to Thermomix book and remove.
Chop parsley 5-10 seconds on speed 7 and remove.
Pulse fish using turbo button until it is fairly fine, but not puree, and remove.
Chop onion, garlic and anchovies 5-10 seconds on Speed 7.
Pour in olive oil and cook 1 minute at 100 degrees on Speed 1.
Add the mashed potato, fish, capers, parsley and dill pickles. Mix for 30 seconds on speed 1.
Add enough breadcrumbs to create a texture that will hold together and mix for 5 seconds on speed 1. (You may not need to add any breadcrumbs.)
Shape the mix into flat patties and chill for at least 1 hour.
When ready to cook dust the patties in flour, egg and the remaining fresh breadcrumbs.
Fry these gently in olive oil until cooked through.
Drain on a paper towel.

This has been adapted from a recipe used on the ABC program "The Cook and the Chef"



Take care when frying the fish patties as the fresh breadcrumbs burn easily.

Members' comments
CP -  How good are they? They are simply delish! Doubled the recipe because I didn't know how many we would have for tea, and it then made 12 patties. Could not even taste the anchovies but am sure it added to the wonderful overall taste. Another favourite, thanks heaps.

Lellyj - Thanks for this delicious recipe.  I made a double quantity to use up some  pike my son caught.  I made some mayo and stirred some chopped preserved lemon thtough it to serve with the patties. Very rich, but yummo!  My son wouldn't think he likes anchovies, capers and gherkins, but as was commented above, all the flavours mix together to be just generally delicious, so he happily ate these patties.

Soups / Pumpkin Soup
« on: November 17, 2008, 05:11:18 am »
I just made the Pumpkin Soup from the Thermomix book with a couple of variations so thought I would share them as it was quite tasty and different.
I omitted the carrot and the sugar. I added 1 teaspoon cumin, 1 teaspoon corainder leaves (dried) and a pinch of cinnamon and cooked it for 1 minute, after I sauted  the onion, at speed 1.
I also added about 100ml of low fat evaporated milk to the soup before I served it and partially stirred it through to give it a rippled effect.

CHRISTMAS / Nan's Fruit Mince-fat free
« on: November 16, 2008, 08:10:28 am »
Nan's Fruit Mince

1/2 cup dry cider
140g brown sugar
500g tart apples-peeled and cored
1/2 teaspoon mixed spice
pinch cinnamon
125g raisins
65g sultanas
65g currants
30g glace cherries-halved
40g almonds or hazelnuts
grated rind and juice of half an orange
1 tablespoon brandy or rum

1. Chop the almonds  on turbo, just pulse them as you don't want almond meal. Remove.
2. Peel and core the apples (you can use them with the peel and core)  and cut into chunks. Place in the thermomix on speed 3 for 1-2 seconds. The apple needs to stay in small pieces. Remove.
3. Heat cider and brown sugar for 1 minute on 50 degrees at slow speed.
4. Add all the other ingredients except brandy.
5. Cook on 100 degrees and slow speed, reverse for approximately 20 minutes. You will need to stir the mixture with a spatula a couple of times as the fruit sinks to the bottom. The time may be a little less or more depending on the juice in the apple. You want to cook the mixture until most of the liquid has been absorbed. As suggested by Thermomixer,rehabs put the basket on the lid to help evaporation.
6. Add the brandy and mix for 5 seconds on soft speed.
7. Pour the fruit mince into hot, sterilised jars.
When cool store in the fridge for up to 6 months.

This is delicious in fruit mince pies or over icecream or even stirred through icecream.

Suggestions and Complaints / help for computer illiterate person please
« on: November 04, 2008, 02:43:37 am »
Could some clever person help me please? I love this site as I am getting lots of very helpful hints etc, but it is driving me MAD as it is all so slow to load. At least 50% of the time I am on here is waiting.  I have nothing else running while I am on here.
Thanks in anticipation. :'(

I'm not sure if I am asking in the correct place or not, so please forgive me if I have made a mistake.  I've been looking through some of the recipes here and while most amounts are given in grams, spoon sizes are mentioned. (I can't imagine weighing out 1 teaspoon salt). Coould someone tell me are these Australian metric sizes or American please? Thanks in anticipation. (only 3 sleeps now!)

Introduce Yourself / another lot of greetings from Perth
« on: October 22, 2008, 07:57:39 am »
Hi everyone. I have only just ordered my TM but I am very excited about it. I'm looking forward to using it and reading all the information you have here. I just hope I can find my way round the forum as I am not very computer literate at all.

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