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 - mel81q

Pages: [1]
1
Condiments and Sauces / Lemon and Herb Sauce for Fish
« on: December 13, 2010, 12:11:56 am »
Ingredients:
1cup fresh coriander
1cup fresh parsley
2 garlic cloves
1/2 cup lemon juice (I use juice from 2 lemons)
Rind from one lemon
1 fresh red chili


Method:
Add everything to the TMX bowl
Set to closed lid position - with MC on
Blitz on turbo three times, until a paste/dressing is formed

Serve this by drizzling on top of cooked fish. Its especially good for families, as you can leave the dressing off the kids food, but enjoy the herbs and chili for yourself.

Source:  taste.com

2
Spice Mixes / Red Curry and Penang Curry Paste
« on: November 14, 2010, 05:31:54 am »
Red Curry & Penang Curry Paste

I received this recipe at a Thai cooking class with an awesome lady named Pum - she has a beautiful restaurant in Phuket - my favourite!!! This is my very first post, so I hope you all enjoy this as much as I do:

Red Curry Paste
Makes a 250ml jar of paste

Ingredients
20 red chillies
2cm of galangal
5cm piece of lemongrass
3 kaffir lime leaves - the centre vein removed
4 cloves garlic
3 Thai shallots
1 tsp of salt
2 Tablespoons chili oil

Turn on to speed 5 and place in garlic, shallots and galangal onto rotating blades for 10seconds.
Turn machine off.
Add the rest of the ingredients except the oil, and turbo blitz about 3 or 4 times.
You will need to continue to scrape down the bowl and repeat the turbo step around 3 times - beware of the chili fumes when you open the lid  ;)
Add the chili oil and stir on speed 4 for 10 seconds until combined
Increase speed to 10 and scrape down again.

Its personal preference as to how liquid you would like it. I just keep scraping down until it looks good. It doesn't matter if you have a more chunky style paste, as it makes no impact on the dish you are cooking.

Penang Curry Paste
To make this into a penang curry paste, you need to add 3 Tablespoons of ground peanuts. To do this, you need to dry roast the raw unsalted peanuts first, and when cool turbo blitz them until it looks like almond meal.

3
Questions? Technical Issues? The Survival Guide / Fresh Yeast in Sydney??
« on: November 12, 2010, 01:11:52 am »
Does anyone know anywhere in the hills district of Sydney where you can get fresh yeast. No Bakers Delights will sell it to me!!

4
Questions? Technical Issues? The Survival Guide / Butter and Yoghurt making - milk & cream use by dates
« on: September 08, 2010, 03:11:30 am »
Can someone tell me if you can keep your butters and yoghurts made in the tmx for longer than the useby dates on the milk and cream that was used to make it?
Thanks
Mel

5
Questions? Technical Issues? The Survival Guide / Freezing Fruit
« on: September 30, 2009, 08:06:12 am »
I am waiting for my thermomix to arrive and have a (probably stupid) question. A lot of recipes here are using frozen fruits - so are you all cutting them up into small pieces or freezing them whole or in large chunks eg. for the strawberry foam?

Thanks

Cant wait to get cooking.

6
Introduce Yourself / Thinking of buying a Thermomix
« on: September 24, 2009, 01:21:32 am »
Hi,

Just joined this forum as I am thinking of buying a Thermomix - and looking for a place with honest feedback and also to find out what people cook in these. IE am i going to get my moneys worth out of this thing???? I am about to book a demonstration to see it in action.

If anyone can share their thoughts on the machine that would be great.

Mel

Pages: [1]