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Topics - Amy :-)
31
« on: February 09, 2013, 09:48:20 am »
This is so simple and delicious. Peel and chop 1 fresh mango (mine weighed about 330g). Puree on speed 6 until smooth. Add ingredients for EDC custard, but reduce sugar and omit vanilla: 500ml milk (I used skim) 2 eggs
40-50g sugar
50g cornflourCook 7 minutes/90 degrees/speed 4. Pour into a glass dish and refrigerate until cold. (I put baking paper on top to stop a skin forming.) Serve cold  Members' commentsGreyhoundmum - well it was a bit ordinary with canned mangoes!! i think it needs fresh mango, will try that and compare.
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« on: February 09, 2013, 05:23:30 am »
Hey everyone, As the thread title says, I'm looking for a recipe for pickles that are similar to Rosella's. If anyone can help out I'd be really grateful  Thanks!
33
« on: February 06, 2013, 10:19:05 am »
Another of our favourites from the TM21. We used to make this on special occasions and it always disappeared in a flash!  I will make it again soon so I can post a photo and make any necessay changes to the recipe Hazelnut and Apple Custard CakeCaramel Custard:40g polenta 150g - 200g brown sugar 250ml milk 30g butter 1 egg Blitz polenta for 10-20 seconds/speed 8. Insert butterfly. Place all ingredients in bowl. Mix for a few seconds of speed 4 until ingredients are roughly combined. Cook for 7 minutes/100 degrees/speed 2, or until custard is nice and thick. Set aside to cool. Clean bowl. Preheat oven to 180 degrees. Grease and line and 23cm square slab cake pan, extending baking paper over the sides. Or a 22-24cm sprinform pan.Cake125g butter 150g caster sugar 2 eggs 300g SR flour 160g milk 3 Granny Smith apples, peeled, cored and sliced ( I think I only used half of my apple slices.) 100g hazelnuts (walnuts or pecans can be substituted) 1. Cream butter and sugar for 50 seconds/speed 2. I did 20 seconds/speed 4, scraped bowl and then a further 20 seconds/speed 4. Loosen from blades with spatula. 2. With machine running on speed 3, add one egg through hole in lid and beat for 10-20 seconds. Add second egg and beat for a further 30 seconds. 3. Add flour and milk in two batches, mixing each batch for 10 seconds/speed 6 or until combined. 4. Spread 2/3 of cake mixture into the prepared tin. Layer with sliced apples, pour over caramel custard and finish with remaining cake mixture. 5. Without cleaning TM bowl, place nuts inside and whizz for 15 seconds/turbo speed. 6. Sprinkle the nut crumble over top of cake and bake in oven for 1.5 hours or until cake is cooked. Leave in pan to cool. Photos: 1. First layer of cake batter. 2. Layered with apple. 3. Layered with custard. 4. Remaining batter.
34
« on: February 06, 2013, 10:01:52 am »
This is another recipe from the TM21. I think there is a recipe with the same name in the MOTM cookbook, and it could be similar but I'm not sure. We used to have this almost every week because we loved it so much, but after I found the forum, there were too many new recipes to try! I have changed the method slightly to how I found it to work best. Dutch Curry and Rice SoupIngredients:1 small onion 20g olive oil 100g rindless bacon 1000ml beef stock 100g baby peas 100g Arborio rice 1 tsp curry powder, or to taste ( I only ever used 1/2 tsp) S&P Method:1. Chop onion and bacon for 3 seconds/speed 5. 2. Add oil and curry powder and saute for 3 minutes/100 degrees/speed 4 (make sure the ingredients are finely processed). 3. Insert butterfly and add remaining ingredients. Cook for 17 minutes/100 degrees/speed 1, or until rice is cooked to your liking. I will try to make it soon so I can post a photo Just wanted to post that I made this again tonight, I added 2 carrots and 1/2 a large zucchini with the onion and bacon, reduced the stock to 850ml and it was really yummy. The carrot added a little hint of sweetness. I'm going to make it like this from now on Cheesy Members' commentsJD, Hally & McMich all enjoyed this soup. The rice will take up the liquid once cooled so you will need to add more beef stock when reheating.
36
« on: February 06, 2013, 06:48:39 am »
This is a very light brownie, and not very sweet. It is rich only in the chocolate flavour and I thought it was a nice change from most other brownies which are heavy and sweet. The recipe does not make a large mixture, so be careful not to use a pan too big. Chocolate BrownieIngredients:25g cocoa 35ml boiling water 100g butter 55g honey 1 tsp vanilla 3 eggs 150g SR flour Icing sugar, to dust Method:1. Preheat over to 180 degrees. Grease and line a suitable pan. 2. Mix cocoa and boiling water for 10 seconds/speed 3. 3. Add butter and mix for 2 minutes/80 degrees/speed 3. 4. Add honey and vanilla, and then turning the motor to speed 3, add eggs through hole in lid. Increase speed to 4 and mix for 20 seconds after last egg. 5. Add flour and mix for 10 seconds/speed 4. Scrape bowl and mix for a further 10 seconds/speed 4. 6. Spread mixture into pan and bake for 15 minutes. 7. Cool in pan, then slice and dust with icing sugar. ETA - Mum just came home and tried a piece of this. She loved it!
37
« on: February 03, 2013, 11:00:29 pm »
Coffee and Almond SliceConverted from a Family Circle Cookbook called Superb Slices. Ingredients:125g butter 185g sugar 1 tsp vanilla 2 eggs 1 tbsp instant coffee 1 tbsp boiling water 185g plain flour 185g almond meal, firmly packed 45g desiccated coconut Method:1. Preheat oven to 180 degrees. Grease and line a shallow cake/lamington/slice pan. 2. Beat butter, sugar and vanilla for 30 seconds/speed 4. Scrape bowl and beat again on speed 4 until light and fluffy. 3. With the motor running on speed 3, break eggs through hole in lid. Allow the first egg to mix for a few seconds before adding the second. Turn motor off and scrape sides of bowl. 4. Dissolve instant coffee in boiling water. Pour through lid with motor once again running on speed 3. 5. Add flour, almond meal and coconut. Mix for 30 seconds/speed 4, scrape sides of bowl and mix again until well combined. 6. Spread mixture into pan and bake for 25-30 minutes or until a skewer inserted into the slice comes out clean. Cool completely in pan. I didn't ice my slice, but there is a recipe for Coffee Butter Icing that I will put here in case anyone wants to try it 60g butter 125g icing sugar 2 tsp instant coffee, dissolved in a tiny bit of boiling water 60g flaked almonds. Beat butter until light and creamy. Add icing sugar gradually, followed by coffee. Beat well. Spread over slice and top with flaked almonds. Cut and serve NotesI used LSA instead of almond meal. The slice in my photo is a bit undercooked. Please don't let that put you off, it still tasted delicious 
38
« on: January 18, 2013, 09:08:34 am »
I thought I had the online shopping thing figured out. In the fruit and veg section, the little boxes all say "each". So I assumed you type how many of the item you want. So... I asked for 12 bananas, I got 12 bananas. I asked for 2 pineapples, I got 2 pineapples. I asked for 8 apples, I got 8 apples. I asked for 12 potatoes, I got... 12 KILOGRAMS of potatoes   Has anyone else had this problem? Why does it have to be so hard? Uhhh, so not in the mood for this!!! Sorry, rant over. Now I just need to figure out what to do with 12 kilos of potatoes!!!!
39
« on: January 18, 2013, 05:49:11 am »
White Chocolate and Apricot Muffins
Ingredients:
210g SR flour
100g custard powder
75g sugar
60g white choc bits
60g chopped dried apricots
100g butter, melted
250ml milk
1 tsp vanilla
Method:
1. Preheat oven to 180 degrees and grease or line muffin pans.
2. Mix flour, powder, sugar, choc bits and apricots for 15 seconds/reverse + speed 3.
3. Add butter, milk and vanilla. Knead for 30 seconds/reverse + interval speed.
4. Bake for 20-25 minutes and then cool on wire racks.
I made 21 medium sized muffins from this mixture.
members' comments
KarenH - Made these with the boys today, and they are very easy and very tasty. Thanks for the recipe! My muffin pans must be larger than yours though Amy, because I only got 12 muffins out of the recipe - and I thought it was a normal muffin tin, not a texas muffin tin or anything.
Amy - I think my muffin pan is a bit smaller than most. I only used a small amount of mixture in each patty case, probably a heaped teaspoon, so mine did end up more like little cupcakes than muffins.
40
« on: January 17, 2013, 04:56:21 am »
Since we had so much fun last year, we're doing it again this year!! On the list so far: 1. Judydawn 2. Wonder 3. snappy 4. goldfish 5. Cornish Cream 6. Frozzie 7. 8. Droverjess 9. rainbow 10. SoBlessed 11. Aussie Brenda 12. deedub 13. Katiej 14. obbie 15. jeninwa 16. Yvette 17. mcmich 18. johnro 19. Kimmyh 20. Cuilidh 21. chrissa 22. sue_purrb 23. KarenH 24. astarra 25. fruity 26. achookwoman 27. Halex 28. CreamPuff63 29. mab19 30. DizzyGirl * 31. djinni373 32. cookie1 33. dede 34. thermo18 35. fundj&e 36. maddy 37. Emme 38. kezza 39. Greyhoundmum 40. Bonsai 41. trudy 42. nazar 43. EmeraldSue 44. MEP * 45. jo_nz 46. dragongirly 47. Jamberie * 48. Brumington 49. Gertbysea If there is a * next to your name, it means I don't have your name and address, so please PM as soon as convenient. Thanks! RULES1. To register interest, please PM the organiser (Amy) with a real and full name, and the address to which the present is to be sent. Forum names will not be accepted. 2. Members must have made a minimum of 100 posts to be eligible to play. Exceptions will only be made for members who have attended a forum event (eg. WA Retreat Weekend). 3. By participating, members accept the responsibility to acknowledge receipt of their gift when it arrives. Photos would also be appreciated if possible. 4. The cut-off date for expressions of interest is the 16th October (10 weeks before Christmas). There will be no exceptions to the cut-off date this year. 5. The name draw will be held and participants notified of their recipient on the weekend of the 19th and 20th of October. 6. The latest date by which presents should be posted is the 27th November (4 weeks before Christmas). 7. If a member does not answer 3 PM's from the organiser, their name will be removed from the list. Removal from the list can be at the discretion of the organiser.
41
« on: January 16, 2013, 10:11:57 am »
Sesame Seed SlicePreheat oven to 150 degrees and line a slice pan with baking paper. Into the TMX bowl goes....250g sesame seeds (I substituted 50g with chia seeds) 1 1/2 cups coconut (I used a little bit of coconut but mainly almond meal, so we got good fats ) 50g crunchy peanut butter 25g sugar 75g honey 1 tsp vanilla Mix on reverse + speed 3 until well combined. The mixture looks loose but it will stick together when you press it into the pan. Bake 30 - 40 minutes or until cooked through. Slice in pan while warm but leave in pan to cool completely. This is converted from a Women's Weekly Cookbook. YUM members' commentsKimmyh - it's delicious. And healthy. Very happy thanks Amy for sharing. Uni - no luck for me with this recipe. I added 100g of melted butter and re baked it but that didn't help. Kimmyh - Mine is fine. It does crumble a little when cut but not like your Uni. I did mix it for a good minute to make sure it was combined. I also did Amy's tweaks with almond meal and chia inclusions. DS3 loves it and DS5 (the princess) thinks it is bird seed and it scratched his throat on way down. Uni - I added a little condensed milk and made Sesame Seed Balls - yum.
42
« on: January 16, 2013, 04:00:11 am »
Hi all I have been asked to do some baking for a charity bake sale on the weekend before Australia day. They've asked for a few Aussie themed goodies, but all I've come up with are lamingtons, ANZAC biscuits, and cheese and vegemite scrolls. Any other ideas please? TIA 
43
« on: January 15, 2013, 11:30:03 pm »
Peach Cobblerhttp://www.foodnetwork.com/recipes/paula-deen/peach-cobbler-recipe/index.htmlI've posted this in desserts rather than Non Thermomix Recipes because it is really easy to do in the TMX. In saying that, I've never stewed fruit in the TMX, but if you have then I'm sure you could do this. The batter is also really simple in TMX, just throw everything in and whizz until smooth This was delicious with custard
44
« on: January 15, 2013, 06:37:19 am »
I'm a huge tennis fan Anyone else watching any matches?
45
« on: January 03, 2013, 10:02:13 am »
Do I use them just the same as green ones? My nana gave them to us. Never seen them before, let alone cooked with them!
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