Can somebody (with children !!!!) please help ?  Think we have had similar threads before - but time is limited for me to search properly. 

Oops how dyslexic is that.  I don't know what they call themselves here haven't lived here that long.  I did mean to say Ballaratarians.  Thanks Thermomixer will try with the Consultant.  DH and DC's are loving all the yummy food.  I'm still struggling with main meals though as i want to cook more but have some fussy children who are a bit plain.  Any ideas?

Ciao
Nicole

I tried the sweet cashew cream recipie in the TMX vegetarian cookbook.

It didn't work, just ended up with watery cashewness.

I did salvage it though by blending with ice cubes to make a cashew/honey sorbet is yummo!!!!

But anyone have any ideas as to how I could make this cashew cream work?

ALMOND PASTRY - from EDC

30g sugar
30g blanched almonds
210g plain flour
130g hard butter cut into small chunks
1/2 tspn mixed spice
salt to taste
1 medium egg yolk
3-4 tsp water or orange juice

Place sugar into TM bowl and pulverise for 3 seconds on speed 9.  Set aside.
Put almonds in TM bowl and mill for a few seconds on speed 8.
Add flour, butter, sugar, spice and salt and mix for about 10 seconds on speed 6 until mixture resembles breadcrumbs.
Set dial to closed lid position.
Add egg yolk and water/orange juice and mix on interval speed for 10-20 seconds to form dough.
Turn mixture onto floured board and knead lightly. Put in refrigerator for about 15 minutes before rolling out and baking at 200oC.
This recipe can be used for sweet tarts, fruit mince pies etc.

Ok Here's how I made my Grandma's pumpkin pie;

Made 1 batch of almond pastry but substituted hazelnuts for the almonds.  Chilled and blind baked the pie shell for 15 minutes.

While that was happening I put

500grams chopped pumpkin into the bowl 15 seconds speed 7
added 1/2 a cup of water and cooked for  13 minutes 100 deg speed 2

let it cool completely then add

1/2 tea cinnamon, nutmeg, ground ginger and a pinch of salt

add one can of condensed milk

4 eggs and 1/3 cup raisens.  Mixed it all up 10 secons speed 3 reversed.  Poured into pastry shell and baked for 1 hour at 180 degrees.

Not sure if this is best, but it has dressings already

On yet another scorcher here today, I bought a BBQ chicken, heated up some leftover potato casserole from yesterday and only made things to suit the weather.  Made Chookies coffee syrup for iced-coffee, an alternative to the coffee cream dessert posted by isi (will review that once it is set) and a simple coleslaw with just cabbage, carrot and sweet fresh pineapple and a lovely dressing I found on the internet called 'magic mayonnaise' (will post it)

I'm back - couldn't find where to post mayonnaise recipes so gave up and will post it here.  Perhaps a moderator will point me in the right direction.

Magic Mayonnaise from OZtion Forum

1/4 cup lemon juice
1/4 cup grapeseed oil
2/3 cup sweetened condensed milk
1 egg yolk unbeaten
1 tspn dry mustard
1/2 tsn salt
few  grains cayenne - 1 light shake

Place all ingredients into the TM bowl in the order listed. Blend on speed 3 for 1 minute.

There was a comment on the forum that this mayonnaise used on coleslaw tastes like KFC's which is why I made it as I love KFC coleslaw and haven't had it for years. Don't know if it is but it is very nice.  Just use the amount which suits your taste

Spinach Burghul,   adapted from Stephanies' new book.....Kitchen Garden Companion.
 Good as an accompaniment,  serves 4 - 6

1 cup course burghul
1 cup chicken stock
2 cloves of garlic
100g spinach leaves,  S and P to taste.

Place garlic and chicken stock in T.M bowl, cook on Varoma , speed 2, 5 mins.
Add roughly chopped spinach and cook for 30 seconds on speed 4.
zap on speed 7 for 1 min.
Add burghul and mix 1 min.
Leave in bowl , covered for 15 to 20 mins.

I made this with mixed greens from the vegie garden.   It was a bit strong in flavor,  so next time would add 1/2 lettuce.    I also added a squeeze of lemon.

Original recipe here too http://achookwoman.blogspot.com/2010/01/spinach-burghul.html

Depome posted this great recipe in another thread - but it deserves to be a topic of its own.

Wow, sounds yummy. I only know eggs en cocotte with a tomato sauce, which I really love (for the tabasco I think   ) so I'll share it as another alternative for anyone who loves a cooked breakfast, like us   


Recipe is essentially all from A Commonsense Guide to Healthy Cooking, by Murdoch Books.

1/4 - 1/2 supermarket sized bunch of fresh chives to make 2 tbsp when chopped -DO THIS BY HAND
1 clove garlic
1 tbsp olive oil
3 vine-ripened tomatoes (about 300g) supposedly peeled and seeded - pft! I use one can whole roma tomatoes

1/2 tsp olive oil
4 eggs
Tabasco sauce, to taste
4 slices thick multigrain bread
butter


Place into TM bowl the garlic and chop, before scraping down sides, adding olive oil and sauteeing for 1 minute on 100 degrees and sp 1.  Add chopped chives.
Add tomatoes to the garlic/oil, season with salt and pepper, and cook at 100 degrees for 15 mins on sp 1-2. Sauce needs to thicken so you may need to reduce temp to 90 degrees and remove the MC for the last few minutes.

Grease 4 ramekins with the 1/2 tsp olive oil, then crack an egg in to each one, trying not to break the yolk. Pour sauce around the egg yolk so that it is still visible. Add a little Tabasco to each ramekin, then sprinkle with some of the chopped chives, and season again.

Place the ramekins into the container of Varoma.

Position the Varoma and cook for 10 minutes at Varorna temperature on Speed 1.. Serve with chunky toasted bread spread with butter

I love these really simple tomato sauces that have just one ingredient to turn them around completely, e.g. some Tabasco, or simmering with a whole chilli that has been top and tailed, but is removed prior to serving.

Forgot to point out and praise that it's easy to add Tabasco to taste for the adult portions, but keep the sauce plain and simple for the children, which I'm about to do