Show Posts

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 - the annoyed thyroid

Pages: 1 [2] 3
Cakes / Donna Hay's Orange Yoghurt Cake
« on: February 01, 2013, 07:44:28 am »
Donna Hay's Orange Yoghurt Cake
Serves 10-12

I converted  Donna Hay’s recipe,  Lemon Yoghurt Cake and managed to make it in the Thermomix. It’s certainly quicker in the thermie, but equally as delicious. This cake is lovely with lemon, but just as awesome with orange!

180g vegetable oil
2 eggs
Zest of 1 orange
20g orange juice
280g thick natural yoghurt
280g raw sugar
300g self-raising  flour

120g raw sugar
60ml orange juice
How to
1. Preheat oven to 180°C (350°F).
2. Place sugar and orange zest in the TM bowl and mill for 10 seconds on speed 9.
3. Add remaining ingredients and mix on speed 4 for 10 seconds.
4. Pour mixture into a bundt tin and bake for 35 minutes.

1. Place sugar and orange juice in TM  bowl and cook for 3 minutes at 80C on   ^^.
2. Spoon syrup over the cake and serve warm.

Other info

TIP! For a beautiful bundt – make sure the bundt tin is really well-greased and lightly flour the tin before pouring the mixture in.

Converted from: Fast, Fresh, Simple Donna Hay

Members' comments
Nikkit  - yum! This cake is easy, light, moist and gotta be good for you with orange in it! Must admit I just threw in the orange whole (quartered it first) as I didn't have time to de-rind and juice it and I cut the sugar back to 140g and I used grape seed oil and it worked a treat. I didn't do the syrup, ran out of time. 3 of us ate half of it at the beach this morning and even my spotty horse was eyeing off a piece, but I don't share cake with him, he's a pig and eats the whole lot.
This one is a keeper, thank you.

Denzelmum - I swap lemon for orange, plenty of lemons in the backyard. Blitz quartered lemon with sugar then follow the recipe. DH had three pieces within 15 min.
We love this cake. I cut down the syrup to 100g sugar and 50g lemon juice and it's plenty!
I have also used lemon from the backyard, homemade yoghurt and coconut sugar.  The color is caramel, and soooo tasty!

maddy - I made this cake into cupcakes, and I didn't ice them for 2 days, and they were still  incredibly moist!
I did brush the tops of cakes with a reduced amount of syrup, then piped orange buttercream on.
I found the cake didn't have a strong orange flavour, so I added the zest of 1 orange into the icing....think I may add more orange zest into the cake next time as I really liked its texture.

CC - Made this today. Cooked it for 50 minutes in my oven. Just had a piece,tastes delicious,thanks TAT for the recipe.

Kimmyh - Baked today. Very quick and yummy. Can't wait to try with lemon next. Thanks again TAT.

Thermesa - Made with 1.5 whole limes. I can't get over how light and fluffy this cake is.

Cakes / Sugar and Spice Shortbread
« on: January 26, 2013, 11:03:04 pm »
Makes 20 (depending on size of your cutters)

Quick, simple, egg free – and they keep in the cookie jar for up to a week! Go crazy with your favourite cookie cutters! These are so simple and so delicious, full of sugar and spice and all things nice. These is my go-to cookie recipe so I was thrilled to be able to convert it to the Thermomix.


125g unsalted  butter, softened
1/3 cup (75g) caster sugar
2 tablespoons brown sugar
1 cup (150g) plain flour
1/3 cup (50g) rice flour (mill your own in the thermie)
½ teaspoon ground cinnamon
¼ teaspoon mixed spice

How to

1. Preheat oven to 180C or 160C fan-forced. Line 2 baking trays with baking paper.
2. Put all the ingredients into the TM bowl and blitz for 10 seconds on speed 10.
3. Set the dial to  *: and knead on  :: for 20 seconds.
4.Tip the mixture onto a sheet of baking paper. Don’t worry if it’s a bit crumbly, just bring it together into a ball with  lightly floured hands. If the weather is really warm, you can wrap the dough in plastic wrap and pop it into the fridge for about 30 minutes so that it’s easier to work with.
5. Roll dough between two sheets of baking paper until about 5mm thick. Cut out biscuits with your preferred cutter. (The bigger the cutter, the less biscuits you will have!)
6. Place cookies on prepared trays. Bake for 15-20 minutes, or until lightly golden. Keep an eye on the biscuits while baking, because they brown really quickly.
7. Cool on trays. Serve dusted with icing sugar, if you like.

Preparation Time: 3 minutes  Cooking time: 15-20 minutes

Converted from: Australian BBC Good Food Magazine May 2012

Cakes / Gooey Chocolate and Cranberry Cookies
« on: January 20, 2013, 07:08:07 am »
Makes 20 large cookies

Preparation  Time: 5 minutes  Cooking time:  10-14 minutes

Everyone will these pale, chewy delights! Fast, fabulous and freezer friendly!

200g unsalted butter , at room temperature
85g brown sugar
85g  caster sugar
1 egg
225g self-raising flour
½ teaspoon salt
50g plain chocolate , 50-70% cocoa
50g white chocolate
85g cranberries

How to

1. Heat oven to 190C/fan 170C. Line two baking trays with baking paper.
2. Put white and dark chocolate in TM bowl and blitz for a couple of seconds until roughly chopped. Set aside.
3. Add the butter, sugars and egg to TM bowl and mix on speed 6  for  1 minute. Scrape bowl and lid.
4. Add the flour. Set the dial to  *:  and mix for 30 seconds  on i ::.
5. Add the chocolate cranberries and salt. Mix for 20 seconds on  :-: and  ^^.
6. Spoon onto non-stick baking sheets in large rough blobs (about the size of a dessertspoon) - you'll get about 20 out of this mix.
7. Make sure they are really well spaced as the cookies spread as they bake. The raw dough can be frozen.
8. Bake for 10-14 minutes until just golden, but still quite pale and soft in the middle. If baking from frozen, give them a few minutes more.
9. Cool on the baking trays for 5 minutes, then lift onto racks and leave to cool completely.
Other info

TIP! Try swapping the cranberries for nuts or even more chocolate.

To freeze the dough, place blobs of the mixture into a tupperware or onto a baking tray and place in the freezer. When the mixture has firmed up, put the frozen blobs into a ziploc bag. Now you’ll never be without a cookie when you need one!

Converted from


Main Dishes / Healthy Chicken Katsuu
« on: January 10, 2013, 03:23:49 am »
Healthy Chicken Katsu:
Katsu is a Japanese curry where the chicken is breadcrumbed before cooking. I like this version because it’s relatively low fat, and low calorie because the chicken is baked and not fried!  Making the sauce in the Thermomix is just too easy!
Serves 4:
4 skinless  chicken breasts
1 large  egg , beaten
 8 tablespoons finely crushed cornflakes or panko crumbs
2 garlic cloves, crushed
1-2 tablespoons Korma paste
1 tablespoons soy sauce
4 tablespoons ketchup
2 tablespoons honey
2 tablespoons cornflour
450ml water
200-240g rice
1 litre water
1 teaspoon sea salt
Snow peas and green beans, to serve


1.Preheat oven to 200 C / 180C fan-forced / gas mark 6. Line a baking tray with baking paper.
2.Peel the garlic and chop on 3 seconds  on  speed 7.
3.Add all the other sauce ingredients in the TM bowl. Blitz for  3 seconds on speed 5 to combine. Check that all the ingredients are mixed.
4.Cook for 10 minutes at 100C on speed 4 with the MC off. Put the rice basket over the hole in the lid to prevent any spitting. When the sauce is ready, transfer to the thermoserver to keep warm.
5.Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 minutes or until cooked through.
6.Rinse out the TM bowl and fill with a litre of water. Insert rice basket. Weigh rice into the basket allowing 50-70g per person, then add the salt. Put the lid on TM bowl, leaving the MC off. Rinse the rice for 10 seconds  on speed 5.
7.If you want to cook any veggies, place the Varoma on top of the lid and put the veggies inside. Cover with the Varoma lid.
8.Steam rice (and veggies,) for 20 minutes  at Varoma temperature on speed 3. If you are not using the Varoma, you will need to insert the MC.
9.Serve the chicken breasts with rice (and vegetables, if desired.)  Drizzle with sauce.

Prep time: 10 minutes   Cooking time: 25-30 minutes
Converted from : BBC Good Food Magazine April 2012

Thanks to achookwoman for helping me sort out the sauce  ;D

members' comments

JD - it was a real hit.
I didn't have any Korma paste but I did have a jar of Korma cooking sauce which has been in the pantry for so long that I needed to use it.  I therefore used 3 tblspns of that as it wouldn't have been as concentrated as the paste and have frozen the rest rather than waste it. Instead of the fresh garlic I used a heaped tsp Tenina's garlic paste.  The sauce was rather thin so I added 2 more tspns of cornflour (mine is wheaten flour) and served the meal with a jacket baked potato and stir fried cabbage & carrot. 
Thanks for sharing the recipe, it was a lovely meal and one I would most certainly serve up to visitors - the sauce really finished the meal off nicely.  I have 3 little tubs of this sauce in the freezer now.

johnro - this was a great meal quick and easy - served with steamed carrots and snow peas - great conversion thank you so much .

Amy - it was delicious! Thanks Sam. The chicken was beautiful and tender, it was great! The sauce certainly has kick and I only used 1 tbsp of curry paste.


Recipe Requests / Chicken Katsu
« on: January 08, 2013, 12:06:45 pm »
I have a recipe for Chicken Katsu and I really want to make the sauce in the thermie rather than stirring over a hot stove. The sauce has some chopped garlic, ketchup, soy sauce, honey, korma paste and cornflour. Does anyone have any ideas how to go about it? I'm not really au fait with sauces in the thermomix! Any tips greatly appreciated! :)

CHRISTMAS / Chocolate Shortbread Stars
« on: December 19, 2012, 10:43:35 am »
These cookies looks so festive and taste so fabulous! Now it's twice as fun, and twice as fast now I have converted the recipe to make them in my Thermomix.


250g unsalted  butter, softened

160g  raw sugar

185g plain flour

100g rice flour

25g cocoa powder

125g dark choc bits

2 tablespoons icing sugar, extra


How to

1. Mill sugar for 15 seconds on speed 9.
2. Add butter to sugar in TM bowl and chop for 5 seconds  on speed 6.
3. Add half the plain flour, rice flour and cocoa powder and mix for 5 seconds on speed 6.
4. Add the remaining plain flour, rice flour and cocoa and mix for 5 - 8 seconds on speed 6.
5. Remove the mixture from the TM bowl and knead on a floured surface  until smooth. Roll the dough between sheets of baking paper until 1cm thick; refrigerate 30 minutes.
6. Preheat oven to 160 C (140 C fan-forced) .   Line two oven trays with baking paper.
7. Cut 25 x 6.5cm stars from dough. Place 4cm apart on baking trays. Decorate with Choc Bits; 1 Choc Bit in each point of the star.
8. Bake stars 20 minutes; cool on trays. Dust stars with extra sifted icing sugar.

Converted from: The Australian Women’s Weekly Christmas and Holiday Entertaining 2010/11

Tips and Tricks / Weighing sugar
« on: December 19, 2012, 08:56:24 am »
I know this might be a really dumb question or maybe I'm just having a blonde moment but... is there a special rule for converting the weight of raw sugar milled into caster/icing sugar or is the raw sugar weight and the milled weight the same? I'm really confused! ???

Recipe Book Recipe Reviews / Festive Flavour - Wicked Chocolate Fudge
« on: December 13, 2012, 11:47:20 am »
Wicked Chocolate Fudge
p 37

It wasn't until after I made this that I realised it wasn't really fudge, but more like a hedgehog slice! It was pretty tasty but with all the nuts and dried fruit quite pricey to put together. I also think I'd try and use eating chocolate next time, it just tastes better than the cooking version.

The chopping times and speeds didn't really work either, my nuts and fruit were still whole! I had to do a little extra!

That said, the "fudge" set really quickly and looked really pretty when cut. It tasted pretty good too!


Recipe Book Recipe Reviews / Chocolate Pralines - Brigadeiro
« on: December 13, 2012, 11:12:43 am »
Chocolate Pralines - Brigadeiro
Travelling with Thermomix
p 167

These bite sized treats are super yummy. I have been itching to make them ever since one of my Brazilian students made some for our international food day, and was so excited when I saw the recipe in the book.

The recipe is super easy and spot on. I didn't however use cocoa, as I only had Cadbury's Drinking Chocolate, although Bruna the Brazilian says Milo is best! I also used skinny condensed milk to make them a bit healthier and they still tasted awesome! They got the seal of approval from the board of Brigadeiro fans at work! Thumbs up from us.

5/5 all the way (oh and the adapted recipe is on the blog!)

Drinks / The Refreshinator
« on: December 02, 2012, 07:03:20 am »
My friend Belinda got me onto this magic juice as I tried to create her favourite flavours from her local juice bar. It's the perfect juice for Summer! Refreshalicious!


Flesh of 2 mangoes

200-300g watermelon

1 - 2 tablespoon fresh mint leaves (or to taste)

1 tray ice cubes (10-12)

200g – 500g cold water (I usually use about 300g)

How to

Place everything except the water into TM bowl and chop for 30 seconds on speed 8 .
Add water and mix for 2 minutes on speed 8.

Suggestions and Complaints / Cookbooks for Christmas?
« on: November 23, 2012, 11:03:04 am »
Christmas wouldn't be Christmas if I didn't include a book of Thermomix recipes. I can only have one, so if you could choose any cookbook which one would you choose?

I already have Travelling with Thermomix and the Indian Cookbook. I'm looking for a good all-rounder with some everyday meals, dishes for entertaining and delicious desserts.

Any ideas?

Recipe Book Recipe Reviews / Indian Flat Bread
« on: November 18, 2012, 10:23:33 am »
Travelling with Thermomix
p 202

We loved this Indian Flat Bread (roti) recipe from the Travelling with Thermomix Cookbook. It uses store cupboard ingredients and regular flour. I have really bad dough karma, so I loved this recipe, so simple, and I didn't have to worry about the "rise." Cooking the bread was easy, just used a dry frying pan. The rotis were really authentic. It was like eating out at home. My husband still prefers the naan bread recipe from the forum, but this recipe is a quick and light alternative. This recipe is a keeper.

Indian Flat Bread
Travelling with Thermomix
The recipe makes 16 pieces, but is easily halved.
Score 5/5

Soups / Weight Watching Pumpkin Soup
« on: November 17, 2012, 12:10:53 am »
Serves 4

1 onion, peeled and quartered

1 tablespoon olive oil

550g pumpkin, peeled and roughly cubed (if using soft skin pumpkin, there is no need to peel)

2 carrots, washed and roughly chopped

500g chicken stock (or water with 1 tablespoon Thermomix Vegetable Stock Concentrate)

1 teaspoon ground ginger

½ teaspoon chilli powder

Salt and freshly ground pepper

Place onion into TM bowl and chop for 5 seconds on speed 7.
Add oil and sauté for 2 minutes  at 100C on speed 1.
Add spices to bowl and cook for 1 minute at 100C on speed 1 to release the flavours.
Add pumpkin and carrot. Chop for 15 seconds  on speed 7.
Add stock and salt and cook for 20 minutes at 100C on speed 1.
Blend for 15-20 seconds by slowly going from speed 1 to speed 9.

This is my favourite weight watchers recipe which I adapted to use in my thermie. It's only 1 propoint a serve! You can adjust the amount of water to your preferred consistency.

Members' comments

JD - I cut the chilli powder down to 1/4 tsp and added 100mls cream at the end as it was still a bit hot for me.  Lovely soup and next time I will only add 1/8th tspn chilli powder - I'm a wimp, I know.

I can't wait to try these out. Has anyone had a go? The recipe calls for flour but it doesn't say if it's bakers flour or regular plain flour? I'm thinking it must be plain flour. Anyone have any ideas?  :)

Tips and Tricks / Cooking split peas
« on: November 01, 2012, 10:44:05 am »
I have a delicious soup recipe I want to convert to my Thermomix that calls for split peas. Basically, the split peas are boiled and then seasoned with garlic and spices. I have only cooked red lentils in my thermie, and wondered if anyone had any ideas about the time it would need to cook green/yellow split peas?

Pages: 1 [2] 3