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 - Lucyluu

Pages: [1] 2 3
Babies and Kids / Carrot and parsnip crumbs
« on: June 11, 2016, 07:24:11 am »
This is quick and easy can be used for the kids or as a side for any meal.

1 Parsnip and 2 large carrots all peeled and roughly chopped.
Turn Tmix on speed 6, toss parsnip onto running blades.
When you can't hear the parsnip being chopped anymore switch off and scrape down sides.
Place chopped carrot in jug and chop on speed 5 for 5 seconds.
Scrape down side of jug, set Tmix to 100 for 6 minutes reverse speed 2. 

You don't need any water to cook this.
This does leave an orange stain on the bottom of the jug but it comes off easily when washed.

Vegetarian / Vegetable bean bolognese with photo
« on: February 20, 2015, 05:57:35 am »
Vegetable Bean Bolognese
   From ‘Cook Italian’  A Leggo’s recipe book

Serves 4 with a side salad

1 clove garlic peeled and crushed
20 grams  EVVO
½ onion peeled and quartered
1 small carrot peeled and chopped
½ stick celery chopped
125 grams of tomato paste
¼ cup red wine or port
½ tspn of fresh rosemary (I didn’t use this )
1 bay leaf
1 dessertspoon vegetable stock paste
1 cup of water
420 gram can of four bean mix drained and rinsed
200 grams of cooked pasta/ pearl couscous
1 tablespoon chopped fresh parsley or torn basil leaves

Turn TMX to speed 7 and toss crushed garlic onto spinning blades.
Add onion, carrot and celery and chop on speed 5 for 5 seconds. Add oil and sauté on 100, speed 1.5 for 4 minutes.
Add in tomato paste, wine rosemary if using , bay leaf, stock paste and water.
Then set TMX for 10 mins at 100 reverse speed 1.
Add drained four bean mix and cook a further 3 mins at 100 reverse speed 2.
Serve with pasta or couscous then sprinkled parsley or basil leaves.

This is really nice and not a heavy meal at all. Most of these ingredients would probably be in your pantry.

Starters and Snacks / Pan Pizzas
« on: October 14, 2014, 02:23:20 am »
This is a quick pizza for those of us who don't have room for a pizza machine, or they can be a sort of last minute idea as there is no waiting for dough to rise. Sorry no photos as camera is out of action :(
Pan Pizzas
Serves 2 to four.

230 gr Self raising flour
½ teaspoon salt
1 teaspoon dried oregano
2 tablespoons of EVOO
150 – 200 mls water


Caramelised onions or tomato paste, I've even used pasta sauce at times
Sliced tomatoes
½ cup Grated cheese
Basil or Spinach or Rocket

Place flour salt and Oregano into a clean TMX jug
And mix on speed 6 for 6 seconds.
Set the dial to speed 4 and add the olive oil through the lid then add water slowly until a dough has formed.
Set the dial to knead for approx. 30 seconds
Put dough onto silicone mat or floured board and bring all together by hand.
Divide in half and roll each piece out to 20 to 22 cm or to fit your frying pan.

Heat 1 tablespoon of EVOO in frying pan on low heat, make sure oil covers the pan. Place 1 pizza base in pan and cook for 5 minutes or until pizza is golden.
Remove pizza and add 1 tablespoon of EVOO to pan turn over and cook the other side until golden.

Top pizza with caramelised onion and ¼ cup grated cheese, place under grill until cheese is melted 2 – 3 minutes. Top with sliced tomato and a sprinkle of chopped black olives. Season with salt and pepper, scatter with basil/rocket/spinach and a little EVOO.
Can be placed in a warm oven while making the next.

These go really well with any sort of tomato soup or can be made just for lunch with salad.
My favourite is topped with torn basil leaves.

Vegetarian / Dhal Soup
« on: March 15, 2014, 11:48:04 pm »
Dhal Soup
Recipe adapted from Ian Parmenters Consuming Passions series five.

Serves 4 to 6

1 large onion ¼ rd
2 tabs peanut oil
1 teaspoon sesame oil
1 teaspoon minced ginger
2 teaspoons ground coriander
2 teaspoons turmeric
3 teaspoons garam masala
1 tablespoon chilli sauce
375 grams red lentils, rinsed.
1200 grams of water
2 tablespoons stock paste
chopped coriander leaves to serve if liked

Chop onion on speed 6 for 5 seconds
Add oils and saute on 100 for 3 minutes speed 2
Add ginger, ground coriander, turmeric, garam masala and chilli sauce. Cook for a further 2 minutes on 100 speed 2.
Add lentils and cook for 2 minutes 100 reverse speed 2.
Add stockpaste and water then cook for 35 to 40 minutes 100’, speed 2 with steamer basket on top.
Best served in a deep dish with rice.
Although called soup this is not the sort of soup you have as part of two or three course meal as it is quite substantial. It’s best on it’s own with rice with a few samosas on the side.
And the flavour is even better the next day. Enjoy.

Vegetarian / Vegetable Curry
« on: March 15, 2014, 11:44:23 pm »
Vegetable Curry

Serves 4

1 onion ¼ rd
30 grams of EVOO
1 tablespoon Curry powder (home made of course)
1½ tablespoons flour
1 ½ cups water
2 tablespoons stock paste
1 carrot diced
1 zucchini diced
handful of fresh green beans cut into about 2.5cm pieces
2 medium potatoes diced
and 1 tomato diced

Chop onion on speed 5 for 5 seconds add EVOO and curry powder.
Cook on 100 for 4 minutes speed 1 to 1 ½ .
Add flour and cook a further 1 minute on 100 speed 1.
Add water and stock paste, place butterfly in jug and add vegetables.
Cook on 100 for 16 to 18 minutes speed 1 reverse.
Serve with couscous or rice.
Adapted from Cookery the Australian Way.

Non Thermomix Recipes / Bread and butter cucumbers
« on: October 20, 2013, 02:59:19 am »
Bread and Butter Cucumbers
Recipe by Beverley Sutherland-Smith from her book of “Gourmet Gifts”

1 Kg (2 lb) green cucumbers
250 grams (8oz) onions
2 Tabs cooking salt
1 ½ cups white vinegar
250 gm (8oz) sugar
1 teaspoon tumeric
1 tab mustard seeds
1 teasp celery seeds
generous pinch cayenne pepper

       Wash and dry cucumbers well then cut into wafer thin slices, and place into a glass dish. Cut the onions thinly then cut in half, place in dish with cucumbers. Sprinkle salt over all then add enough water to just barely cover. After two hours drain well while you prepare the vinegar solution.
Place vinegar, sugar, tumeric, cayenne, mustard and celery seeds into a large saucepan, bring to the boil and simmer gently for about 5 minutes until all the sugar is dissolved.
Add the cucumbers and onions. It doesn’t look like there is a lot of liquid but don’t worry that will increase slightly as the cucumbers cook.
       Cook gently for about 10 minutes stirring only occasionally so the top and bottom cucumbers are cooked evenly. The cucumbers should look transparent.
Pour into hot sterilised jars then seal.
This makes about 6 cups, and they are ready to eat within 24 hours. They will keep for about 9 months but once the jar is opened it should be stored in the fridge.
    These are really nice with a salad or on a sandwich or with a barbeque

Great to add to a Christmas hamper and even better if you grow your own cucumbers.

Recipe Requests / Honey Pickled Onions
« on: September 08, 2013, 03:21:48 am »
I used to have this recipe some years ago but can't remember where I got it from,(those little grey cells are on holidays). :-))
 I'd like to do some for Christmas Hampers, anyone got a recipe. :)

Chit Chat / Cakeriffic
« on: August 03, 2013, 12:09:06 am »
Cake decorating and displays on at Caulfield Race Track  this weekend. Interesting for those in Melbourne that are into cakes and cupcakes. Thermomix are there making fondant and icing and CADA. Went yesterday, not a really big show but a few new products for decorators.
Just thought someone might be interested to drop in.
Here's the link to their website..

Non Thermomix Recipes / Lemon Sugar Hand Scrub
« on: July 07, 2013, 05:00:04 am »
Lemon Sugar Hand Scrub

Begin my mixing 2 1/2 Cups of Sugar with 1 Cup of Extra Virgin Olive Oil. Add in 4 Tablespoons of Lemon Juice {or scented essential oils to your liking}.
This mixture will make enough to fill a 12oz. Mason Jar {and you’ll have just enough left over to clean your hands afterwards too}
Mix really well until a gritty paste forms and spoon into a glass container. {make sure your container has a lid that seals}
 After sitting for awhile you may need to mix prior to using as the sugar may settle. A tiny bit is all you need and it leaves your skin extra soft and smooth.
{plus not to mention it scrubs away all craft evidence}
 Thought this might be good for Christmas hampers
Haven't tried it yet. Stephanies website has a lot of other interesting stuff on it.
Have only just discovered it so I'm still exploring

Non Thermomix Recipes / Fruit Liqueurs
« on: February 21, 2013, 05:32:31 am »
Going through some old recipe books and came across these. Judging by the interest in strawberry liqueur and the lemincello I thought someone might be interested in giving these a go.
These recipes are from “Margaret Fulton’s book of Preserves and Pickles.”

Apricot liqueur
1kg or 2lb apricots, pips removed
2 ½ cups of white wine
1 cup of white sugar
1 teaspoon of allspice berries
2 ½ cups of brandy

Put the apricots and wine into a saucepan and bring to the boil. Simmer until the apricots are soft then mash.
Add the sugar and allspice berries and stir until sugar is dissolved. Pour into a bottle or jar, cover and leave in a warm place for 4 to 5 days.
Strain and squeezing out all the juice. Add the brandy, pour into sterilized bottles and cork tightly.
Makes about 7 cups.

Note. To improve flavour, crack the apricot stones, blanch the kernels and add to the liquid as it infuses.

Blackcurrant Liqueur (Cassis)

500 grams or 1lb of blackcurrants (topped and tailed)
1 x 3.5cm(1 ½ inch) cinnamon stick
2 to 3 cloves
6 fresh blackcurrant leaves (optional)
2 ½ cups of brandy
1 ½ cups sugar

Put the blackcurrants in a basin and mash with a potato masher. Put in a bottle with the spices and leaves. Add the brandy and sugar, cover and leave in a warm place for 1 to 2 months.
Strain, squeezing out as much juice as possible, pour into sterilized bottles and cork tightly.
Orange liqueur

36 sugar cubes
3 large oranges (seville if possible)
2 ½ cups white rum

Rub the sugar cubes against the oranges until they are deep orange in colour, this shows that they have absorbed the essential oil from the rind.
Remove the white pith from the oranges and cut up the flesh, discarding the pips. Put the sugar, orange flesh and rum in a jar or bottle cover tightly and leave in a warm place for 3 to 5 days. Strain, pour into sterilized bottles and cork tightly.
 Makes about 3 ½ cups

Plum Liqueur

500 grams of plums
2 cups of sugar
2 ½ cups of gin

Prick the plums all over (with a skewer or toothpick)
And put into a jar or bottle with the sugar. Cover tightly and leave to stand for 2 to 3 days or until the juice runs freely. Pour in the gin and cover tightly. Leave in a warm place for about 2 months.
Strain, squeezing out as much juice as possible,  pour into sterilized bottles and cork tightly.
Makes about 3 ½ cups

Coffee bean liqueur

9 mocha coffee beans
2 ½ cups of white rum
1 cup sugar

Put the coffee beans in a bottle or jar and pour in the rum. Cover and leave in a warm place for about 2 months
Add the sugar, shake well and leave until dissolved. Strain, pour into sterilized bottles and cork tightly.
Makes about 3 ½ cups.

The coffee bean Liqueur souds interesting.

News about Thermomix / Thermomix in the Sunday Papers
« on: November 04, 2012, 12:17:34 am »
Just a heads up.
Looking in the Sunday Magazine in the Herald Sun today and found an add for Thermomix next to Donna Hay recipes. It has the interest free offer circled in red. Haven't seen them advertise like that before.

Soups / Cranky Curried cream of parsnip soup
« on: August 06, 2012, 02:17:58 am »
Another recipe from the Cranky Restaurant cookbook.
Cranky Curried cream of Parsnip soup
30 gr of EVOO
1 onion quartered
1 inch piece of fresh ginger
2 garlic cloves crushed

2-3 teaspoons curry powder
1 medium floury potato quartered
2 medium parsnips

1 tablespoon stock paste
750 g of water
300 g of milk

yoghurt or double cream
a few chives for decoration

Chop onion garlic and ginger for 5 seconds on speed 6.
Add EVOO and cook @ 100º for 3 minutes speed 2.
Add potatoes and parsnips and chop for 5 seconds on speed 6.
Next add the curry powder and cook for 3 minutes @ 100º on speed 2.
Pour water and stockpaste into TM and cook for 30 minutes @100º on speed 1.5 to 2 (as long as everything is moving).
Add milk then puree @ speed 6 for 20 seconds.
Reheat to 100º for 1 minute speed 2.
Serve with a dollop of yoghurt and a sprinkle of chopped chives.

The ginger gives this soup that burn in the back of the throat so you may want to reduce the quantity of ginger as well as curry if your making it for the children. It’s really a nice soup and you wouldn’t know it was made with parsnips.

Chit Chat / Cranky Pot Pies
« on: June 30, 2012, 07:35:04 am »
Just posted the recipe in Vegetarian section. Sorry Amy for teasing you with just the name and not the recipe just wanted to see if anyone would ask what they were.  ??? Guess that worked. ;D

Vegetarian / Cranky Pot Pies (Mushroom and Leek Pot Pies)
« on: June 30, 2012, 07:30:43 am »
Mushroom and Leek pot pies (Cranky Pies)
serves 6 generously
This is a recipe from a book called “Entertaining with Cranks”.
Cranks is/was a small chain of vegetarian shops/restaurants in the U.K. and one restaurant in Copenhagen. All but one has closed now, (according to Wikipedia).

100 grams of low fat tasty cheese,cubed
30 grams of parsley
30 grams of EVOO
4 Leeks, sliced
2 cloves of garlic, crushed
450 grams of sliced mushrooms,(we use a mixture of baby king oyster, fresh shitake and field mushrooms). The original recipe says open cap mushrooms.
½ tablespoon stock paste
2 eggs
20 grams of wholemeal plain flour
 frozen ready roll puffed pastry

6 large/ish ramekins
Preheat oven to 200˚.

Place tasty cheese and parsley into TM and chop/grate on speed 6 for 4 seconds. Don't over do this as you will end up with green sauce. Set aside and clean and dry TM.
Add garlic to bowl and chop on speed 6 for 5 seconds, add EVOO and sliced leeks. Saute on Varoma for 8 minutes reverse speed 1.5. Drain through a sieve, set leeks aside and return liquid to TM.
Put mushrooms into TM and cook on varoma for 8 minutes speed 1.5 reverse. Drain mushrooms and set aside with the leeks,
weigh liquid back into TM and add enough water to bring volume up to 200 grams. Add stockpaste, flour and eggs, blend together on speed 5 for 5 seconds. Then set temp to 100˚for 5 minutes on speed 3. Add cheese and parsley and stir on speed 2 for 1 minute. Add sauce to mushrooms and leeks.
Grease the ramekins (make sure you grease the rims as well), then fill with the mushroom and leek mixture. Cut circles of pastry to fit on top, cut a small hole in the middle, about fingernail size, of each to allow the steam to escape then place on top of ramekins. Bake for 30 to 40 minutes until the pastry is nice and golden.
Serve with a side salad or with some vegetables.

The original recipe was one large pie with a pastry base and top but I opted for individual pot pies with a pastry top only.
These are really yummy and worth the fiddling about, I hope you enjoy them.
They could be made gluten free by using gluten free cornflour to thicken the sauce and mashed potatoes on top instead of pastry.

Please Note Ihave adjusted the cooking time and speed as I thought they were chopped too small.

Soups / Indian and Chickpea soup with photo
« on: June 10, 2012, 09:26:00 am »
Indian Tomato and Chickpea soup
This recipe from Age Epicure magazine June 5 2012
Serves 4


20 grams of EVOO
1 onion chopped
3 garlic cloves crushed
2 cm piece of ginger
1 teaspoon ground fenugreek
1 tablespoon of ground coriander
1 tablespoon of ground cumin
½ teaspoon cayenne pepper
2 teaspoons of turmeric
400gram can of chopped tomatoes
2 tablespoons of tomato paste
400gram can of chickpeas drained and rinsed
1 teaspoon of sugar
700 mls of water
2 tablespoons of stock paste
100 grams plain Yoghurt
1 tomato finely diced
2 tablespoons of fresh coriander sprigs
Cumin seeds


Place chopped onion, crushed garlic and ginger into TM .
Chop on speed 8 for 20 seconds scraping down the sides of bowl.
The onion needs to be grated almost.
Add EVOO and saute at temp 90’ for 5 minutes on speed 2.
Add next 5 ingredients and cook on 100 for 2 minutes on speed 2.
Pour tomatoes and chickpeas into TM together with the tomato paste, sugar,
Water and stockpaste.
Simmer at 100’ for 30minutes speed 2 .
 Serve with a dollop of yoghurt on the top then carefully add the diced tomato and coriander sprigs then a sprinkle of cumin seeds.

This is not pureed but has some texture to it  
If you would like a chunkier soup set TM to reverse speed when cooking.
Original recipe says the grated onion thickens the soup without the need for cream or coconut milk.

Serve with Pappadams or toasted cheesy bread.

Pages: [1] 2 3