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 - ElleG
16
« on: October 01, 2012, 09:48:59 am »
Name of Recipe: Raw Cucumber Mint Soup,
my adaption from the Naked Foods cookbook, by Margaret Floyd and James Barry.
Number of People:Serves 2
]Ingredients:
2 cucumbers, peeled and coarsely chopped
1/2 small avocado
Juice of 1 lemon
Handful of mint
100g red onion
Sea salt to taste
Red chilli or pinch of chilli powder to taste
Preparation: place all ingredients in the TM Bowl and blitz on speed 9 for 25 secs or until smooth.
I didn't peel my cucumber and it wasn't a pretty colour! Served with a teas of yogurt, tomato and red onion salsa. I am over counting calories, but did work out it was about 70 cals each, based on the weight of the veggies used. If you are really strict with the calories, great idea to recheck. It wasnt a big bowl of soup, but it was tasty and I will make it again.
17
« on: September 26, 2012, 06:37:23 am »
Chicken and Salsa,
Serves 2 + salsa leftovers.
100g chicken thigh for each serve
Salsa - 50 g red onion
2 small tomatoes
100g cucumber
100g celery
Chop the 4 veggies into small cubes. Add 1 teas macadamia oil and a good squeeze of lemon juice, and fresh herbs (eg,mint, parsley) as desired. Stir gently, and place aside.
The salsa makes a very generous amount (100g total cals) Grill the chicken, serve with 50g cos lettuce leaves each person.
Chicken = 119 cal each plus salsa and lettuce = or 50 cals for each person with left overs.
Hot weather here, time to get into the salads. We used the lettuce as a wrap for the chicken and salsa.
18
« on: September 25, 2012, 05:12:27 am »
Name of Recipe: Indian Lamb Curry This recipe was developed after reading quite a few Indian recipes. It is HOT. Cut down on the chilli or spices if you don't enjoy spicy food. Also I did start in the TM, but after burning the bowl cooking the spice mix, I changed to the stove top. Should have been a photo in the oops section  I haven't counted calories for the spices, add them in if you are worried. Serves 2. Approx 183 calories each Ingredients: 100g lamb mince. (140cals) 460g mushrooms. (101cals) 2 small onions (145g). (46cals) 1 zucchini (180g). (40cals) 2 tomatoes (200g). (40cals) 1 knob peeled ginger (15g) S &P to taste 3 garlic peeled garlic cloves 1 green chilli 1/2 teas corriander 1/4 teas red chilli powder garam masala to taste. Preparation: Heat fry pan on stovetop. Add to the TM bowl peeled onions, chopped in two, garlic, roughly sliced ginger and green chill cut into two. Blitz on speed 7 for 3 secs. Add To frypan and cook until softened. Add water as needed to stop sticking. Add mince and stir until just cooked. Add chopped tomatoes and stir until mixed well. Add a small amount of water if needed. Add spices, S & P, and fry for 2 mins. Add chopped zucchini and thickly sliced mushrooms. Stir well to combine, cover and cook for 10mins on low. Remove lid and simmer until mushrooms are cooked. Serve sprinkled with garam masala. Tips/Hints This recipe could easily be converted to all TM. As I wanted thick chunky pieces of veggies, I did not use the TM for all the prep. The zucchini, mushrooms and tomatoes could be chopped in the TM to cut down on prep.
19
« on: August 12, 2012, 10:39:38 am »
Chef John's Asparagus Souflees Adapted from allrecipes.com and Chef John Makes 4 Ingredients 1 bunch asparagus, trimmed and cut in half 2 tablespoons unsalted butter 2 tablespoons all-purpose flour (or potato flour or cornflour) 1 cup cold milk 1 teaspoon sea salt 1 pinch cayenne pepper, or to taste 1/2 clove garlic, minced 4 eggs, separated 1/2 cup grated sharp white Cheddar cheese Suitable for other veggies that can be puréed. Preparation: Preheat oven to 375 degrees F (190 degrees C). Generously butter 4 (6-ounce) ramekins. Fill a large bowl with ice water, set aside. Cover blades of the TM with water. Set on varoma for 10 mins, speed 3. When steam comes out of the TM add washed asparagus spears to the varoma dish. Time for 2 mins, varoma, speed 3. Remove and place in cold water. Drain and set aside. Empty thermomix bowl. Add butter, potato flour (or plain flour or cornflour), and milk to the TM. Cook for 7 mins. 90°, speed 4. When finished add asparagus, cayene pepper, salt, pepper and garlic. Whizz until blended well, speed 8 for 30 secs. Add egg yolks and grated cheese. Blend together speed 4 for 8 secs or until gently combined. Beat egg whites in a large glass or metal mixing bowl until soft peaks form, using hand held beater. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture. Fill prepared ramekins about 3/4 full and place on a baking sheet; bake in the preheated oven until edges are golden brown, about 20 to 25 minutes. Next time I will take the eggs out of the fridge earlier. I wasn't happy with the soft peaks, but the souflees still rose beautifully. Also Will clean bowl and whip whites in TM next time. ( perhaps, whatever is the easiest!) DH and I both really enjoyed this -2 souflees tonight and 2 flat cakes tomorrow 
20
« on: July 05, 2012, 12:11:38 pm »
My DH requested corn meat fritters, as I had smoked some corn beef and had left overs. I ended up making waffles as it is so much easier! DH loved them  This recipe is based on Quirky Jo's fermented waffles. I did a half quantity. Sorry I can't do a link to them. Makes 4 and a bit large waffles - 4 serves. Add 180g uncooked brown rice and 50g dried chick peas (total 230g of grains of choice), 1 tabs of olive oil, 230mls milk (or milk of choice), and 1/2 teas apple cider vinegar to the TM bowl. Blend on speed 9 for 2 mins. Scrape and blend again for another 2 mins. Let stand until ready to cook. I left them for about 4 hours, as only thought to make them at lunchtime, so I added an extra minute of blending time to the original recipe. Add 1 egg, tumeric (about 1/2 teas), 1 red chilli, 1/2 red onion, salt and pepper, 2 cloves of garlic and blend for 1 minute on speed 9. Add 1 teas baking powder, 1/2 teas bicarbonate of soda and blend for 4 secs speed 4. I added diced corn beef, marinated capsicums, corn kernels and shallots to bowl. (no measurements, what looked right!). Fold gently in on reverse, approx 5 secs. Cook in waffle iron, or could be cooked as fritters. Left overs reheat successfully on gentle heat in a frypan. Thanks Jo for an amazing recipe.
21
« on: March 30, 2012, 02:38:57 am »
Hello everyone. I made sauerkraut by hand, shredding the cabbage then pounding it. Unfortunately, I have neck and arm problems and found it very difficult and I was very sore afterwards.  So, that brings me to my question, has anyone tried making saukrauet in the thermomix? Thanks in anticipation!
22
« on: March 07, 2012, 02:29:52 am »
This is an adaption of a low carb cake in a cup from Jorge as on Dr Oz. Original recipe had ground flax seeds.I have been making this at my husbands request nearly every night.
Blend 1/4 cup of oats in the Thermomix for 10 secs on speed 10.
Place in a large mug.
Add 1 tsp of baking powder,
1 tsp sugar (optional, I leave it out)
1 tsp coconut oil
1 egg
1 large handful of berries
1 to 2 tbs of yogurt, depending on amount of berries.
You can also add 1 teas vanilla, or 2 teas cinnamon or 2 teas cocoa.
Stir well until mixed.
Cook in microwave for 2 and a half minutes.
We divide it for 2 serves. Usually have it with yogurt.
Aussie Brenda - Just made this for my afternoon snack. I didn't have any yogurt, so I soured some milk, used raspberries and ate it with cream. Well only half of it. It is so easy and nice, what a quick dessert, I probably would use extra sugar for visitors if making with raspberries again. Thanks Elle forgot to mention I didn't have coconut oil and used Macadamia.
Chookie - Thanks for this little treasure ElleG. Made it tonight for DH pud. Ground oats, added everything else. Used 1 heaped dessertspoon of berry jam and no sugar. Did the lot in TMX and tipped into oiled Pyrex 1 cup jug. What a life saver.
23
« on: March 04, 2012, 10:50:12 pm »
I made this for dinner last night. The recipe states serves 6, but I found it only made 4 normal serves. Also had no chilli in the recipe, so I added one with the garlic, onion and red capsicum. Not that keen on cayene pepper, so cut the amount in half. Ingredients are simple, a good pantry recipe.
I also served it with sour cream, as I had some that I wanted to use, and did have the fresh herbs and lemon juice.
This is a great recipe, very easy and we really enjoyed the flavour.
24
« on: February 26, 2012, 11:56:04 pm »
Hello, could some please move this if it is the wrong thread. This is my friend's cake and it is very forgiving. You can change the flours, use either bananas, prunes, dates or other fruits, and change the sugars, and different oils. I always cut the sugar amount, just for health reasons. It is not crumbly, is delicious and is great with butter This recipe has a coconut taste - if you dont like a cocnut flavour use oats instead of coconut and macadamia or grapeseed oil instead of coconut oil. I have made it a few times and it is a great basic recipe. glendas banana bread 1 1/2 cups plain flour OR 1 cup (95gms) oats and 1/2 cup (95gms) dried chickpeas 1/2 cup sugar - i use 1/4 cup (50 gms) raw sugar 2 tsp baking powder 1 tsp bicarb 1/2 cup rolled oats OR combination of oats and coconut I used 1/2 cup of coconut (30gms) 3 medium ripe bananas (about 1 cup mashed) or 1 cup dates, prunes etc 1/4 cup yoghurt I used more due to the flours 160 gms 1/4 cup oil - used coconut oil 50 gms 2 eggs mixed spice - i used 1 teas each of ginger and cinnamon Grind 1 cup of oats (95gms) in the TM Bowl on 10 for 15 secs. Add 1/2 cup chick peas (95gms) to the TM Bowl and grind on 9-10 for 15 secs then added prunes (or fruits) and whizz for 4 secs on 7. Add remainder of ingredients to the TM Bowl, and mix speed 4 for 15 secs. Bake 180 degrees for about 45 mins in a bar tin.
25
« on: February 11, 2012, 12:26:11 am »
We had the eggs and hollandaise with asparagus, no prosciutto in the shops, so used bacon for breakfast. Also added smoked salmon.
It is not a dish to do if you are hungry, or pushed for time. It is easy, but sll the steps take time. The posched eggs were really nice. Might use a little bit less vinegar in the sauce next time.
Its delicious! My camera is flat, so sorry no photo. 5/5 from us. Great weekend dish.
Elle
26
« on: January 31, 2012, 07:21:29 am »
Hello, I bought 2 litres of jersey cream to make butter, cream fraiche and yogurt.
I made some butter this morning, cream was fresh and seperated after about one minute. No problems. I left 500mls in a container on the bench to culture (sour) then tried to make butter this afternoon. After 14 mins the mixture slightly thickened, no clumping! I've put it in the fridge to chill overnight and I plan to try again tomorrow.
Has anyone else successfully made cultured cream? Any hints I should be aware off? The taste is good, colour is yellowish. I have never made cream before, so was chuffed this morning, deflated tonight! I would appreciate any assistance.
Many thanks
Elle
27
« on: January 26, 2012, 10:13:45 pm »
Hello I am Elle and have owned my TM for two and a half years. After a long time stalking the forum, I thought I would come and introduce myself and thank everyone for their wonderful recipes and support of each other. It is so nice to read the supportive comments. My TM is in constant use, I eat gluten free and reduced sugar, no additives, preservatives etc. Due to a few lots of surgery for me my DH has also become very proficient in using the TM. We have been married over 30 years and he very rarely cooked. Now he does a great job. (I have never written on a forum before, so please excuse any mistakes!)
|
|
Show Posts