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Messages - AMH

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Bread / Re: Cranberry-orange Bread
« on: November 13, 2011, 02:25:22 am »
I know this is an old thread but I made this bread this week and have to recommend it.

zest 1/2 orange
150g mixed fruit to replace cranberries
long rise (1.5 hours)

Really nice crumb and sliced well.

Chit Chat / Re: What are you cooking today?
« on: May 28, 2011, 10:38:29 am »
Yum!  Love this thread, lots of great ideas.

We had pancakes with maple syrup for breakfast (why have I only just discovered the Salted Caramel Ice Cream recipe???), minestrone soup with bread rolls for lunch and an oven meal for dinner (broiled salmon, roasted red peppers, zucchini and red onion with roast potatoes) while I did a loaf of bread in thermie.  Finished off the evening with a chocolate custard, so no ice cream for me tonight but will have to give that one a try!

Introduce Yourself / Re: In preparation mode
« on: May 24, 2011, 01:02:00 pm »
Hi Alicia, welcome!

JD has given you a great list of posts.  I would say make a Isi's easy rolls or the basic bread, maybe a fruit loaf?  The milk and honey loaf is good!  Not sure where you are but we made loads of sorbets when we first got our machine.  

My favourite recipes from the cookbook you get with the machine are the cauliflower soup and tomato and red lentil soup in addition to the above.

This forum has loads of ideas and hints.  So excited for you to get cooking!

Soups / Re: Moroccan Soup Harira (with photo)
« on: May 24, 2011, 11:11:11 am »
Looks delicious!  I am craving soup at the moment.  Will definitely try this one.  Just love the Moroccan flavours...

Thanks Farfallina!

Chit Chat / Re: Menu Planning
« on: May 22, 2011, 04:31:29 am »
Hally, great job saving $$!

I must confess I don't love menu planning but it is a necessity with working part time and two kids under 3!

Recently I made a list of all our easy meals and sides so I've got a go-to list when inspiration doesn't strike.  I try and have a 'meat and potatoes' night that DH can cook.  So my menu for the week usually looks like this:

Sunday: Roast with vegies
Monday: Quiche with roast leftovers (mix in TM, also great to grate fresh veg eg. courgette (zucchini), onion, carrot to bulk up the veg content).  I use 1/3 c of sour cream per egg and just add it with the veg, pour into a blindbaked shortcrust crust and cook until set.
Tuesday: Steamed salmon, potatoes and veg (TMX)
Wednesday: Beef macaroni (forum TMX) and salad (steamed veg leftovers for the kids)
Thursday: Chicken enchiladas (using JulieO's recipe from forum TMX for inspiration)
Friday: Pizza (TMX)
Saturday: Usually throw something in the crockpot as we're out all day-next week prob lamb shanks with TMX mashed potatoes and steamed veg.

I use a rough template that goes something like:

Sun: Roast
Mon: Leftovers or breakfast-for-dinner
Tues: Fish
Wed: Pasta
Thurs: Mexican
Friday: Easy peasy
Saturday: Crockpot
 in winter.  It isn't fool proof and I usually have one or two meals that can be postponed till next week eg chicken enchiladas will have fresh veg that can go in a salad or on the pizza if I don't get a chance to make them, sauce and tortillas can be frozen if I don't use them becasue we have leftovers etc. 

There are a lot of menu planning websites around-I like a pen and paper approach but has an online planner.

Fun thread!

Chit Chat / Re: What are you cooking today?
« on: May 16, 2011, 07:11:51 am »
Those look yummy TM_Ted!

I've got the thermie going doing the sauce from Riv Mum's cannelloni and some steamed veg.  Didn't have any spinach so have done a modified version of the filling from the pumpkin lasagne I posted a couple of weeks ago (with ricotta) rolled up in fresh lasagne sheets.  DD1 loves cannelloni so such a great way to get extra veg into her.

JudyDawn, that fish sounds yum!  Will have to try that-have some frozen salmon fillets that are begging for something to spice them up!

Vegetarian / Re: Butternut Pumpkin and Hazelnut Lasagne
« on: May 03, 2011, 05:29:04 am »
Thanks Cookie and Judydawn!  Judydawn I like your thoughts on butter  :D

The pumpkin in this is nice and sweet- I was thinking the filling (without the nuts) could be used as filling for fresh pasta too.

With two kids under 2 I was a bit intimidated by this recipe but the thermie makes such a difference!

Vegetarian / Butternut Pumpkin and Hazelnut Lasagne
« on: May 02, 2011, 11:49:49 am »
Butternut Pumpkin and Hazelnut Lasagne:
8-12 serves:

100g Parmesan
250g Mozzarella

For pumpkin filling
1 large onion, quartered
2 cloves garlic, peeled
2 T unsalted butter
1 large butternut pumpkin, peeled, seeded, and cut into 1cm pieces (approx 900g of cut pumpkin)
Salt and pepper to taste
2 tablespoons chopped fresh flat-leaf parsley
2.5 T chopped fresh sage
1 cup hazelnuts (4 oz), toasted , loose skins rubbed off with a kitchen towel, and coarsely chopped

For sauce:

EDC bechamel sauce recipe, modified
750ml milk
75g Flour
75g Butter
Bay leaf

For assembling lasagne

12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb)

Adapted from


Toast hazelnuts in thermomix if not already toasted.  I haven't done this in the TMX yet so would welcome suggestions on how best to do this! I toasted mine for 20 min in the oven under the grill while the pumpkin was cooking.

Grate Parmesan sp 9 5 sec, set aside.  Grate Mozzarella sp 9 5 sec, set aside in same bowl as the Parmesan

Add white sauce ingredients to bowl, cook 11 minutes at 90C on speed 4 or until desired consistency reached.  Pour into bowl (or thermoserver), add bay leaf and stir.

Wash bowl

Chop garlic and onion sp 5 1 sec.  Saute in butter 90C, sp 1 reverse for 5 minutes.

Add pumpkin, sauté 100C, sp 1 reverse for 20 min.  MC on.

Stir in sage, hazelnuts and parsely sp 6 for 4 seconds

Preheat oven to 220C
Spray 3L dish with olive oil spray.
Spread 2/3c of white sauce over base and lay 3 lasagne sheets over this.  Top with layer of pumpkin filling, more white sauce and cheese.  Top with 3 lasagne sheets and then white sauce, filling and cheese.  Repeat once more, then top with white sauce and cheese.  Spray a piece of foil with olive oil and cover lasagne tightly.  Bake in the middle of the over for 30 minutes, remove foil and bake for further 10-15 minutes.  Remove from oven and let stand 15-20 minutes.


The reviews on the website complain about how much time this takes.  The cooking/standing is an hour but I had it done in under 2 hours from ingredients un-prepared (ie pumpkin not cut up) in the fridge to on the table.  It was my first time making this but won't be the last!

Main Dishes / Re: Tuna, Zucchini and Caper Farfalle
« on: April 25, 2011, 11:38:21 am »
Oh I wish I'd seen this before dinner-I was thinking of a lemony/zucchini/pasta thing and this sounds perfect.  Will have to give it a try.

Thanks CateA for posting the tip about breadcrumbs too-I had been wondering if that would work.

Desserts / Re: Ice Magic TM style
« on: April 25, 2011, 11:36:22 am »
Ooh yum, just bought some coconut oil so will have to try this!!  Thanks Meagan!

Bread / Re: Bacon & cheese rolls
« on: April 22, 2011, 10:55:03 am »
No worries-made these again today and here's my variation.  This made enough for a recipe and a half of these rolls so I had some cheese and bacon and some cheese/mushrooms to top the rest!

I make the recipe as described except I make 16 rolls instead of 8 and made them squarish.

Half onion, peeled and halved
1 clove garlic
1T olive oil
140g spinach, washed and spun
90 g fetta (I used Danish)
1 T greek yogurt

Chop onion and garlic speed 5 for 5 seconds.  Add olive oil, cook 100C, sp 1 for 2 min.  Drain (I didn't do this the first time but this time there seemed to be a lot of fluid).

Add spinach, cook 100C, sp 1 for 2.5 min.

Add feta and yogurt, sp 6 to combine for a few seconds.

Egg wash rolls, then add large tablespoon (or 2) of filling.  Be sure to leave about 1.5 cm around border.  Pinch the edges to enclose (see photos).

Bake 200C (180C fanforced) for 20 mins

These freeze well too.

Bread / Re: Bacon & cheese rolls
« on: April 21, 2011, 01:03:49 pm »
These are fantastic-I was actually coming back to get the recipe to make another batch and realised I hadn't said thanks for posting to Maddy!

I second (or third?) the freezing comments-they are fantastic after a quick warm up.  I made up a big batch and pull them out for lunches with some fruit. 

Didn't take a picture (but hopefully will next time)-the local bakery sells spinach and feta parcels so I cooked up some spinach with garlic, added some feta and mixed it together on sp 5 before making the dough.  Then pressed out squares of the dough, dolloped on a big spoonful of the mixture, pinched the corners up to contain it and YUMMO!  DD1 gobbled down 3 before I cut off her supply.  Oh, and they froze well too.

If there is interest I can post more detail next time I make them but I just love this recipe.  Thanks heaps Maddy!

Made this tonight, substitutions as follows:

500g light ricotta for ricotta/quark
15g polenta and 15 g plain flour for semolina

Cooked for 55-60 min in my extremely dogdy ancient gas oven.

It. Was. FAB.

DH had three mates around and they ate the cake.  I am not kidding.  I got a tiny slice of it which was really lovely-light with a crunchy crumb base and crumble.  I drained the morello cherries for an hour before starting making the cake, and other than that, done and dusted in under 15 minutes.  For a cheesecake I'm happy with that!

Thanks Julie O for posting this review initially as I was 50/50 if I'd do this or just make another choccie cake (not that there's anything wrong with that! ;D) and I'm so glad I did.

Bread / Re: Zucchini Bread (with photo)
« on: February 24, 2011, 11:16:40 pm »
Wow, thanks MeganL, great to hear that it works for you-we love it here too!

Thanks for the tip about straining-that is great to know as I didn't do that first time round.

Thanks again!

Questions? Technical Issues? The Survival Guide / Re: Varoma problems?
« on: December 08, 2010, 02:16:28 am »
Thanks!  I'll try steaming again soon-didn't think about using a higher speed.  Cheers all.

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