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Topics - Meagan

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46
Chit Chat / Raw food links and info help please
« on: March 03, 2010, 07:46:48 am »
Hi there, everyone  :) I have a friend (not that much older than me and with a 3yr old boy) who has just been diagnosed with breast cancer  :'( and is on a strickt raw organic food diet. Does anyone have any great links to blogs or sites or books about raw food cooking - with or without a thermomix ( she has a TM31) but any info would be fantastic thanks :)

47
Condiments and Sauces / Sticky toffee sauce from the UK F&E cooking book
« on: February 17, 2010, 02:20:58 pm »
As promised here is the recipe for toffee/caramel sauce I was talking about. I used a combo of honey and golden syrup as I ran out of GS when I was making this recipe. I halved it and we used it as a base on pizzas. If you use it for a sweet pizza less is more as if it runs off the pizza base it will burn and stick.

This is exactly as it reads from the book

Sticky toffee sauce

This sticky toffee sauce is excellent and much easier to make in a Thermomix than in a saucepan.

Makes about 450g

120g unsalted butter, roughly diced
70g soft brown sugar
50g granulated sugar
150g golden syrup
80g milk
few drops of vanilla extract

1 Weigh butter, sugars and syrup into the TM bowl and cook 5min 80 speed 1 1/2
2 add the milk and vanilla. Cook 3mins 100 speed 2. Pour into a jug and leave to cool completely. It will thicken as it cools

Serving suggestions :
Inspired by a Nigel Slater idea, Sarah WIlliams siggest that you pour this sticky toffee sauce over slices of ginger cake in an oven proof dish. Bake 20mins or so until the sauce is bubbling.

48
Easter / Recipe review - Hot cross buns EDC - with photos :)
« on: February 07, 2010, 06:44:21 am »
I know, I know....... a little early for easter food but I had a desire for a hot cross bun and wanted to make some myself.

 ;D Well  ;D YUMMO is all I can say to these lol

I omitted the peel and ground cloves as DH is not a fan of either and used craisins for the 70g at the end of the recipe

Yeast - I didn't wiegh it on my scales prior ( I used the TM scale) I ended up putting in almost 4 teaspoons of yeast which didn't hit 15g  ??? Seemed a lot to me  :-))

I used 300g organic white bakers flour and 200g organic wholemeal bakers flour

I found the mix to be quite wet and sticky and it didn't seem to knead as well as other dough does in the bowl. I set it for 3min on interval setting

I let it prove longer than the recipe said maybe 2 or 2/12 hours - it was exploding out of the bowl  :o when I went back to it.

I made a bakers dozen (13) hot cross buns I made the piping mixture for the cross and ended up using about half of the mixture so will maybe do 2/3 of the piping mix next time. I made the sugar syrup and used it as instructed and it made them look exactly like shop bought ones  ;D

They were really yummy and soft

Here are the pics as promised  :-*
 ;D

49
News about Thermomix / Did anyone see the TM and Chef Laurent on the Today show on Ch9?
« on: January 20, 2010, 02:24:04 pm »
We were sent an email from HO about Chef Laurent being on Chanel 9's Today show but I forgot to video it  ??? Did anyone see it?

50
Chit Chat / Fresh pasta tips?
« on: January 04, 2010, 03:38:47 pm »
Has anyone cooked fresh homemade pasta in the TMX?

51
Recipe Book Recipe Reviews / My Way of Cooking International Edition 2
« on: December 27, 2009, 02:24:51 pm »
Here is the scanned list of recipes from the new international book as promised  ;D
I have scanned a page to show you the layout but am not sure how to convert it to a photo so may have to add that to this thread later.....

BASIC
Veggiestockpaste ...36
Chickenstockpaste ........38
Fish stockpaste. .....40
Herbsalt .....54
Vegetablesalt.. .....56
Eggs, boiled ...72
Vanillasugar. ......280
Recipe Overview

STARTERS AND SOUPS
Guacamole . . .50
Salmontartare ......52
Rawvegetableandfruitsalad ......54
Whitecabbagesalad .......56
Spicypotatoes(Tapas) ......58
Clams inwhitewinesauce (Tapas) . . . . . . . . 60
Crispshrimpfritters (Tapas) .... ....62
Cheesesouffl6 ......64
Vegetariansausagerolls. ...66
Moroccanauberginesalad . ........ 68
GazpachofromAndalusia... .......70
Cold beetroot soup . . .72
Minestrone . . .74
Riesling wine soup . . .76
Onionsoup. ........78
Potatosoup.. .......80
Pumpkinseafoodsoup. .....82
Lentilsoup ...84
Wintervegetablesoup. .....86
Moroccansoup'Harira .......88
Borscht ......90

MAIN DISHES _ MEAT
Pork loin stuffed with dried plums . . . . 98
Meatballs in caper sauce with potatoes . . . . 100
Stuffed cabbage with tomato sauce . . . . . . . 102
Spaghetticarbonara .......104
Lasagnealforno .....106
Burrito ......109
Chicken with sauce'San Fernando' . . . . . . . 112
Chicken braised with red peppers . . 114
RedThaicurrywithchicken ....... 116
Beefsoup ...118
Japchae .... 120
Goulash Hungarianstyle.. ..122
Couscous with lamb-vegetables ragout . . . . 124
QuicheLorraine ....126
calzone .....128

MAIN DISHES _ FISH
Codfishfilletswithcitrusbutter ..... 130
Galicianhake. .....132
Fishcasserole .....134
Tunaandpotatostew. .....'136
Octopusrice.. .....138
Scallopswithleek ...140
Seafood stew with coconut milk . . . . 142

MAIN DISHES _ VEGETARIAN
lndianvegetablecurry. .....144
Risotto with saffron . . 146
Steamed vegetables and rice with
'sweetandsour'sauce ...'l4B
Potatocakesandapplesauce ..... 150
Spanishpotatoomelette ....152
PizzaMargherita and Pizza Capricciosa . . . 154
Tagliatelle with saut6ed porcini mushroom . . 156
'Pirogi'with sweetbreadcrumbs .. . . . . . . . . 158

SIDE DISHES
Egg pasta ... 162
Breaddumplings ....164
Tomatorice.. ......166
Potatomashltalianstyle.. ..166
Potatoandvegetablepuree ....... 168
Ratatouille ...170
Asparaguswith potatoes .... ..... 172

SAUCES, DIPS AND SPREADS
Bechamel sauce
Hollandaise sauce
Tomato sauce
Pesto alla Genovese
Dressings for salad
Aioli sauce
Egg free mayonnaise with herbs
Ketchup
Tzalziki
Sour cream with herbs
Spicy red mojo .
Green mojo .
Tapenade
Peanutdip...
Hummus
Cream cheese spread
Mango chutney
Raspberry jam
Kiwifruit-banana jam
Plum jam
Hazel nut-chocolate spread
Lemon curd . .
Vanilla sauce

DESSERTS
Zabaglione . . 212
Chocolatecustard ...212
Chocolatemousse ..214
Cremacatalana .....216
Ricepudding.... ...218
Redberrysauce ....218
Pavlova ..... 220
Applecrumble.... ..222
Mangoicecream ...224
Fruiticecream .....226
Lemonsorbet ......226
Chocolate and vanilla ice cream . . . . 228
Plain and coconut yoghurt . . 230

BAKING
Spelt-buckwheat bread
Toast .
Bread variation with Jeta and olives .
Baguette, traditional
Chilli bread
Italian flat bread with onions
Pretzels
Milk bread
Apple-nut bread .
Almond cake from Santiago
Chocolate cake .
Marble cake .
Polish cheesecake
Black Forest gateau
Applestrudel .....
Choux pastry'Prof iteroles
Pastry'Conchas'
Portuguese cream tartlets
Gingerbread with honey
Shortbread biscuits
Cantucci
Almond sweets
Chocolate chip cookies

DRINKS
Lemonade ... 288
Parsleydrink. ......288
Smoothie ....290
Fitnessdrink. ......291
Soybeandrink. ....292
Lassi. ......292
Frothed milk for cappuccino,
lattemacchiato... .......294
Hotchocolate.... ...294
Applepunch .......296
Eggliqueur ..297
Whiskycreamliqueur ......298
Strawberryvodkashot . ....299
TraditionalMargarita .......300
Champagnelemonadeslush . ..... 302
Caipirinha ...303
PifraColada .......304
PunchfromLoirevalley. ....305
Sangria .....306

52
Chit Chat / This morning I had a great idea LOL :)
« on: November 23, 2009, 02:02:11 am »
Wouldn't it be great if the EDC had a couple of pages at the end of each section (so two blank ones equating to 4 actual pages) with half tone pictures (I can't remember the technical word for it) on it so they are not totally blank so that people can add their favourite recipes to the edc? The reason I thought that is I am going through my EDC writing notes on it and testing the recipes so I can be more knowledgeable when I am asked about the recipes at demos and I am adding mine to the ends of pages where there is a bit of space. It would save having them all over the place. The other option would be to have blanks at the end of the book  ;)

53
Chit Chat / Well I am officially a.......
« on: November 11, 2009, 12:29:36 pm »
Thermomix Consultant  ;D  :o  8) LOL

54
Chit Chat / Opinions on making a chocolate icecream !!TONIGHT!! LOL
« on: October 14, 2009, 01:42:28 pm »
Ok so I was wondering.............if I had some cream frozen in cubes and I wanted to make some chocolate icecream tonight - serious cravings happening here!! Could I blitz sugar, melt chocolate wait for it to cool then mix it with the frozen cream? Would that work? Any suggestions and any idea on quantities?
HELP PLEASE  ;D ;D ;D

55
Tips and Tricks / Eggs !!
« on: September 30, 2009, 04:23:30 pm »
Ok so eggs.......I am not a sole egg eater ie I don't do boiled/scrambled/fried eggs etc you get the picture ;) Anyway I do cook with them and most times when I do I crack them into a separate bowl and then add them to my mix ;). Today I was doing just that and for the first time in my life I cracked open a BAD EGG   :o  :-X Blergghhhhh - can't get a vomit emoticon to work on here!

So my tip is always crack your eggs into a bowl before adding to your cooking, not directly into it! ;)

56
Chit Chat / Bread baking - bread tins
« on: September 28, 2009, 03:48:49 pm »
Ok I am perfecting my bread making (bought a bread tin at 'All about bread' last week which I am really pleased with) and have a few questions. Do many of you make more than one loaf at a time? Wondering if it would be more cost effective to buy another tin for bread baking and use the heat of the oven just every couple of days and freeze a loaf rather than baking more often? 

Thoughts? ;D

57
Chit Chat / Flour
« on: September 26, 2009, 05:54:15 am »
I have a few questions about flour  :)

I just bought some organic bakers flour during the week - wholemeal and white
Can you use bakers flour for cakes or is that a no no, ie too strong? I have always had white and wholemeal in both plain and self raising so 4 containers of flour in my cupboard and now I have two 5kg bags of bakers flour along with millet and wheat grain. Just wondering if I can cut down on the amount I have??

What do you have?

58
Chit Chat / What is/was your day job :)
« on: September 20, 2009, 05:44:09 am »
Thought it might be fun  ;D to find out what we all do/did for a job.......anybody keen  ???

I will go first................ :P

I am currently working at home 24/7 as a mum to 2 boys and I work as a Thermomix consultant in Perth WA. I am a high school Art teacher, not currently teaching. My last teaching job was at an all boys school.

59
Chit Chat / Does anyone else find it strange that.......
« on: September 20, 2009, 04:57:47 am »
There  are no 'serves x' or 'makes x' details in the EDC? I know it says with the milk frothing add 100gm for each additional cup. It just seems strange to me...anyone else?

60
Recipe Requests / noicolla?? Hazelnut icecream
« on: September 19, 2009, 04:09:27 pm »
Does anyone have a recipe for noicolla gelato. I love the italian style icecream and would love to have a go at making my own  ;D

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