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Topics - cecilia
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31
« on: June 12, 2013, 02:27:32 pm »
Ideal for a winter warmer. Easy, cheap, tasty and hearty.
I used fresh chicken stock as well as vegetable stock concentrate.
Who;d have thought such a simple set of ingredients could make a soup that tasted so good?
5/5
32
« on: June 12, 2013, 04:34:00 am »
This is still setting and I'm impatient to try it.
It appeared in the British chapter of TwT and was a simple concoction, a good deal cheaper than the Chocolate Walnut Fudge I generally make (from Devil of a Cookbook).
I didn't really think the recipe guided you to mill such a large amount if sugar for sufficient time so I lengthened processing time but once fudge was cooked and I poured it into pan, I was disappointed with crystals of sugar still visible.
Then I realized I had missed the last step requiring a last whizz up before pouring. So I don't blame the recipe entirely - I have to learn to concentrate and not get ahead of myself.
Look forward to tasting and judging later.
PS Still setting. Maybe it's the weather. I tried some in a spoon and it's very grainy, as I feared. Patience, patience. colour looks good.
Two days later - admitting defeat. Not set. Just tastes like buttery sugar. Fudge Icing coming up. Might go nicely on a buttercake.
33
« on: June 12, 2013, 03:50:00 am »
This is part of the new veloute demonstration and always goes over well. You do need a lot of veges to ensure each person gets a satisfying serve - I think more than is indicated. It takes a while to get into the swing of peeling the veges but I enjoy preparing this dish now. I'd say it's a 4/5 and worth a try.
34
« on: June 08, 2013, 11:52:52 pm »
35
« on: May 22, 2013, 12:01:03 am »
Has anyone else tried to make these?
They jumped out at me as an interesting bread-type challenge and all went well until the twisting stage but then floppo - I give myself D- for twisting. How on earth do you do it and not have the dough break?
Another question - do you agree that while extra salt added with the sesame seeds looks pretty enough, it is just too much?
I don't blame the recipe as twisting of bread sticks is probably a basic skill in Poland, but I would have liked a little more support re instructional method so that my breadsticks looked *something* like the picture in the book.
Sigh!
36
« on: May 21, 2013, 09:49:55 am »
I couldn't make these delicate enough, but the pullapart my effort created instead smells lovely while it's steaming:
37
« on: May 18, 2013, 11:57:21 pm »
I've had some fennel set aside for a week or more, waiting for me to try this recipe. It is very simple and straightforward.
I didn't quite have the proportions of fennel to tomato as per recipe, but I was happy with the texture and taste.
Liked the fact that it used up old bread. Found it surprising that so much olive oil was called for, but I put in what recipe said.
Loved the smell of the fresh oregano.
It is not meant to be enough for a main meal, but it was fine for just two, served with steamed veges.
38
« on: May 08, 2013, 08:52:58 am »
First Vegetables - Six months
Carrot Puree
Sweet Potato Puree
Roasted Parsnip and Pumpkin Puree
Sweet Potato and Broccoli Puree
First Fruits - Six months
Apple Puree
Strawberry and Apple Puree
Pear Puree
Peach Puree
Apple, Blueberry and Cinnamon Puree
No-Cook Fruit Purees - Six months
Papaya Puree
Mango Puree
Mixing Things Up - Six months
First Chicken Puree
Fish, Potato and Broccoli Puree
Beef and Three-Vegetable Puree
Avocado and Sweet Potato Puree
Carrot and Pear Puree
Banana and Strawberry Quinoa
Baby Rice Cereal
More Tastes and Textures - Six to nine months
Vanilla Fruit Compote
Three-Grain Baby Porridge
Carrot, Pumpkin and Giner
Egg and Avocado
Creamy Chicken Bolognese with Pasta Stars
Sweetcorn and Chicken Risotto
Chicken and Broccoli in Cheese Sauce
Coconut Fish and Vegetables
Springtime Navarin
Lamb and Prune Couscous
Red Lentils and Vegetables
Roasted Beetroot and Sweet Potato with Yoghurt
A well-rounded diet - Ten to twelve months
Frozen Berry Puree
Quick Super Porridge
Wholemeal Crepes
Mini Crustless Quiches
Broccoli Nuggets
Chicken Liver Pate
Salmon Cakes
Carrot, Potato and Zucchini Frittata Fingers
Chicken and Pumpkin Couscous
Beef, Eggplant and Mushroom Ragu
Tuna Mornay Pasta Bake
Cheesy Bechamel Sauce
Apple, ALmond and Maple Muffins
Toddlers
Breakfast Time
Fruit Smoothie
Bircher Muesli
Coconut and Raspberry Porridge
Berry and Peach Quinoa Porridge
Apple and Cinnamon Porridge
LSA Mix
Hazelnut Raspberry Pikelets
Ricotta Pancakes
Multicoloured Hash Borwns
Homemade Baked Beans
Egg Foo Yung
Eggs in Ramekins
Lunchboxes and Picnics
Mized Nut Butter Sandwich
Cannellini Bean and Tuna Puree
Hummus
Toasted Sesame Tahini
Asian Chicken Bites
Tomato and Zucchini Bake
Sausage Rolls
Beef and Zucchini Meatballs
Crunchy Fish Fingers
Falafel with Tzatziki
Banana, Hazelnut and Honey Bread
Fruit Muesli Squares
Apple, Banana and Macadamia Nut Cookies
Apricot and Coconut Balls
Apple Cinnamon Turnovers
In the Kitchen with your Toddler
Drink Your Greens Frappe
Pesto
Wholemeal Pesto Pikelets
Tuna and Carrot Pinwheels
Cheesy Vegetable Muffins
Homemade Pasta Dough
Prawn and Fish Wontons
Ricotta and Spinach Ravioli
Prosciutto and Mushroom Pizza
Carrot cupcakes with lemon cream cheese icing
Blueberry Eton Mess
Berry Swirly Iceblocks
Watermelon Strawberry Sorbet
Blueberry Sauce
Playdough
Family Meals for all ages
Chicken Stock
Vegetable Stock
Sneaky Macaroni Cheese
Roast Capsicum and Tomato Soup
Cream of Corn and Cauliflower Soup with Prawns
Pumpkin and Pea Risotto
Vegetable Pasta Sauce
Chilli Con Carne
Red lentil, Pumpkin and Coconut Dal
Pesce Puttanesca
Chicken Schnitzel with Bean Salad
Fish and Risoni Stew
Beef and Sweet Potato Cottage Pie
Parmesan-crumber Lamb Cutlets with Three Vegetable Mash
Creamy Corn and Leek Puree
Mushy Peas
Apple and Berry Crumble
Banana Ice cream
Creamy Couscous Pudding
Mango Coconut Tapioca Puddings
Vanilla Risotto Pudding
Above are all of the recipes but there is a lot more in this book than just the recipes.
39
« on: April 29, 2013, 01:50:54 pm »
A simple and elegant recipe, that depends on the quality of the stock, the wine and the saffron threads.
I made it for the first time for a shared meal tonight. I enjoyed using the Meat Paste (from My Way of Cooking app, or if you have the book but not app, it's in the notes section on the Chicken Stock Concentrate page) as a change from th Vege Stock Concentrate.
It was also interesting using this recipe rather than the well-known EDC one, as there were very slight differences in cooking steps, to keep me awake.
The flavour was strong and with grated parmesan sprinkled on top rather than stirred through there was sufficient contrast of flavour and texture to give a balance that I found pleasing.
The Risotto with Saffron is pictured (front, centre) in the photograph below:
40
« on: April 28, 2013, 08:26:18 am »
This is one of those recipes that requires prep to start the day before. I didn't have the night before available, so I can't really properly review the original as I had to adapt to make up for the lack of soaking time.
I am not very experienced in raw style dishes, so was a bit nervous that the "cake" was still wet after a few hours in the frig.
Guests enjoyed it with reservations. I think I need another go at the recipe. Would love to hear others' comments.
41
« on: April 21, 2013, 06:13:37 pm »
I love soups and since I had some steak to use up today, I decided to try this recipe, even though I didn't get to the supermarket to pick up the bok choy ad lettuce, as was Plan A.
I was a little flummoxed by the second ingredient on the list - "1.5 kg beef stock" - but nevertheless I made some Beef Stock.
The only Thermomix meat stock recipe I could find easily was on the My Way of Cooking app. (See separate review.)
That recipe called for 300g meat, so I used 300g rather than 1.5 kg and I assumed that what Alyce meant was 1500 ml water.
I was a good girl for most of the recipe, but as already mentioned I didn't have enough greens on hand, so I substitued celery and carrot.
I was also thrown a bit by the instruction to fry the garlic the old way. I did hnestly intend to follow that instruction but I got excited and distracted with the lovely taste of the soup as is was coming along and served it straight away, without all the different garnishes.
The photograph in Alyce's book is just wonderful, so I hesitate to share my simplified version, but I do want to encourage you to try this recipe, as the taste was excellent.
Besides the fresh beef stock, the aroma came from fish sauce, lime juice, palm sugar, star anise, coriander and of course the extra meat that is added to the broth right at the end.
Mmmm.
5/5
42
« on: April 21, 2013, 02:34:20 pm »
Has anyone else made this?
I was following the recipe from my phone but unfortunately ran out of charge, so I got the book out and found the Meat Paste Concentrate wasn't published in it.
But I'd already gathered the ingredients and just followed the method from the Chicken Stock Concentrate recipe in the book while the phone recharged, and I thik all was well.
I used full amount of salt (150g) so I have to control myself and ensure I stick to the proportion 1teaspoon of stock concentrate to 500 ml of water.
It's a bit hard to "review" a stock as you don't taste it separately. All I can say is I thoroughly enjoyed making it at long last and I'm pleased to have a different stock on hand. I just hope I can use it all up. For its contribution to tea tonight, I was very happy.
(We had the Vietnamese Beef Broth from Alyce Alexandra's Low Carb book.)
43
« on: April 14, 2013, 05:19:08 pm »
Review of Apple Polenta Cake
I had never heard if this but I was searching for an interesting cake to make from pantry ingredients and this was super easy and quick. Only half an hour in oven. Looked great, tasted really good but what I liked the most was the fact that it felt foolproof.
The fact that there was no flour made it an extra special hit for my gluten free friends.
One litre of milk - such a surprising amount - but the polenta thickened it all up beautifully.
A perfect recipe calling on the particular abilities of the Thermomix.
Highly recommended.
44
« on: April 14, 2013, 11:44:21 am »
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45
« on: April 06, 2013, 03:01:43 am »
Hi. I made this fruit bread today. I found the recipe confusing though. In paragraph 3, we are told to add the soaked fruit into the mixture. I thought it was unusual at the time that we were still in forward gear, but I followed along.
Then in paragraph 5 and 6 reference is made to fruit again as if it should have been separate, but it has already been mixed in??
It smells lovely, and when it is out of the oven, I'll comment on the taste, but I just wondered if anyone else had made this.
Next time, I will not put the fruit in until right at the end, as I think it would be nicer having the contrasting colour and texture.
There isn't a picture in the recipe book, so I don't know exactly the intention.
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