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Topics - zebraa

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1
Chit Chat / Could I get a bit of love?
« on: March 21, 2014, 12:55:51 am »
If admin allows I would love to get share a FB page. I am trying to get Jamie Olivers Ministry of Food Kitchen to Albury/Wodonga where I live. I am one of the 8 finalists Australia wide and we find out on Sunday ;D

We do need to keep the enthusiasm going so if you could like us and even share the love on your FB I would really appreciate it. It will make a difference to our cmapiagn! (I am the only 'person' in the finals - everyone else is a corporate/council so I need all the support I can generate!)

https://www.facebook.com/jamieoliverpopupkitchenalburywodonga

2
Chit Chat / I know I shouldn't say this but I am going to anyway....
« on: December 06, 2013, 12:36:58 am »
A FB group suggestion came up on my page to join 'Bellini Addicts' so I thought I would to get some recipes. Had to stop reading as I was smirking too much. Every post was about how to avoid the motor burning out (when making sorbets!!!!!!!), how to fix things or how long to blend things (5 mins for something that takes my TMX 20 secs!).

And the dig at the fact that only people who have a TMX are rich (we are low income, have a HCC and thank goodness for the TMX otherwise we wouldn't be able to afford to eat decent food).

Anyway, I am going to get off the group, but I would recommend anyone deciding which one to buy to go an check it out.........

3
Tips and Tricks / Perfect yogurt
« on: November 23, 2013, 12:10:19 pm »
I have discovered that the way to make perfect yogurt is to use unhomogonised milk :)

I follow the EDC instructions except I make 2L at a time - use organic unhomogonised milk and some yogurt from my last batch and that is all. Nothing else added and beautiful and creamy.

The first batch wasn't creamy so I made labneh with it but still used that as a starter and from then on they have been perfect. I still make 500ml-1L or labneh a week b/c I make sweet and savoury and use it instead of fetta and goats cheese (or icing if using sweet) and I use the whey in cooking or to soak beans. It is brilliant stuff.

2L costs me $6 so I am getting cheaper and better quality yogurt.

4
Special Diets / Orange and Chia cake - GF, DF, NF
« on: October 07, 2013, 04:38:05 am »
Making this for school lunchboxes to freese. Similar to the modified EDC choc cake one I posted earlier. Looks like an orange poppyseed cake.

120g ricebran oil (or oil of choice)
4 eggs
100g orange juice and zest of one orange
1 tsp vanilla essence
90g rapadura
80g coconut flour

mix till combined S5

add 20 g black chia seeds, 1 tsp baking, 1 tsp bicarb and mix S3 till combined

bake in preheated 180d oven for about 30 mins.

Doesn't rise hugely but I bake in a square pan and then if you wanted you could ice with the caramel iceing recipe already posted. I don't think it needs it for a lunchbox though.

5
Special Diets / A lovely icing recipe
« on: October 03, 2013, 01:30:54 am »
from http://www.wholefoodsimply.com/caramel-mud-cake-wholefood-simply-style/

I didn't enjoy the cake but the icing is to die for. And would be good on any number of cakes including Magic Bean Cake - could add cocoa/cocao to make choccy.

Quote
Caramel Frosting

3 heaped tablespoons hulled tahini

3 heaped tablespoons honey

3 heaped tablespoons coconut oil

1 teaspoon vanilla

Blend all ingredients until smooth. Pour the mixture directly over the cooled cake for a runny icing or refrigerate the mixture and allow it to set slightly for a thicker frosting consistency.

Isn’t it heavenly? Enjoy!!
Just do tahini to taste - maybe start at 1-2 TB if you are not used to it?

6
Special Diets / "Too Easy Chocolate Cake" from EDC modified GF
« on: October 02, 2013, 12:50:41 pm »
I made this today as I wanted a quick chocolate cake the kids would eat and wouldn't know was GF etc. It worked well so have written the recipe down. Texture is moist like the Magic Bean Cake. If you want to make it 'darker' in taste double the cocoa.

120g butter (or use macaedamia or olive oil if too lazy to melt butter ;D)
4 eggs
100g milk
100g rapadura sugar
40g coconut flour
15g cocoa
1 tsp baking powder
1 tsp bicarb


180deg oven pre-heated, grease a 20cm cake tin.

Butter in TMX and melt 2 mins 60 deg S3
Add everything else except baking powder and bicarb and mix 30 secs S4-5
Add baking and bicarb and mix to combine - S3 for a few secs
Bake 25-35 mins till done. Mine was perfect at 30 mins.

To make this into a brownie: grease a brownie tin,  leave out the bicarb, replace the sugar with dried dates that you grind first (S9-10 10 secs or so) and double the cocoa. Then mix some pecans/walnuts/hazlenuts etc into the batter as you pour it.

7
I have misplaced my EDC. Sigh.

Tonight I want to make the steamed chicken balls rolled in rice - we call them cloud balls - I have no idea what the name is but they are in the EDC!

I am thinking I'll just mic mince, herbs, vegies and an egg and roll them in rice. So that is all good - but how long do I cook them in the Varoma? I am thinking S2 Varoma temp 20 mins - or is it 40? Can someone help please :-*

8
Soups / Carrot, Coriander and Coconut soup
« on: May 11, 2013, 07:31:17 am »
I love the carrot soup in the EDC but I can't find the book so had to make it up. And then tweaked it. And OMG it is good. If you like coconut which I do. This would also be great as carrot and pumpkin or carrot, pumpkin. sweet potato.

1 red onion in TMX
20 ml Avocado oil (any suitable cold pressed oil)

Chop in TMX till done to yoru preference then S1 100 deg 5 mins

Once it is hot add 1/2 tsp dried coriander, 1 tsp turmeric, the washed roots from a couple of stems of coriander. Cook for a few minutes.

Add 500g-1kg of carrots (or mix of vegies) and half a bunch of coriander. Blitz - S6 for a few secs till grated
Add 400g chicken (or pork) bone broth, 400g water, 2 Tb vegie stock concentrate.

Cook 15-20 mins S1 100 deg, then blitz S9 1 min. Add can of ayam coconut cream (or less depending on taste) and cook for 5 mins.

Serve with fresh coriander and some toasted almonds or toasted fresh sweetcorn or even bacon.

Could leave out the dried spices at the start and add some fresh ginger and orange zest for a different awesome flavour combo.


9
Special Diets / Dairy Free - Coconut Tapioca Pudding
« on: May 03, 2013, 12:27:43 pm »
I made this up tonight and it is quite yummy. We are doing dairy elimination for my eldest atm and the poor kid is feeling left out so I made this low sugar and will serve it with a raw caramel sauce for brekky tomorrow with banana and some chia seeds. That should see her happy again!

3 c coconut milk (I use 1 270ml can Ayam cocnut cream and 2 cans of water to make 750-800ml)
1/2 c tapioca
2 T rapadura sugar or other sweetner of choice. Ricemalt syrup would work nicely
pinch salt flakes
slurp of vanilla (real vanilla pod would be nicer - if using blitz in TMX first)
2 eggs beaten

Put butterfly in
add all ingrediants except eggs
cook for 5 mins 100 deg S1 until it comes to the boil - you will hear it. Then lower heat to 70 deg and cook 5 mins S1.
In a separate bowl whisk 1 T lots of the mix into the egg until you have done 4-6 then pour this mix back into the TMX. 90 deg for 4 mins S1 or until it coats the back of a spoon.

This can be served warm or cold (90 deg is perfect for eating straight away!)

Raw caramel sauce from here - http://clevercook.net.au/2013/05/01/...caramel-sauce/

10
Desserts / Margaret Fultons Chocolate Sauce Pudding
« on: March 30, 2013, 02:15:50 am »
Awesome. Could play with flavours a bit but the texture and ease etc is fantabulous. I was going to give up on self-saucing puddings as I just don't think the baked version gives the best texture but ohhhh la la - this is perfection itself. Actually, I will tweak it with Steph Alexanders Chock Hazlenut one - that is divine flavourwise - very intense.

Serves 4-6

Pud
30g butter
1/2 c caster sugar - 115g
1/2 tsp vanilla essence
1 egg
1 c sr flour - 150g
2 tsp cocoa powder
1/s tsp salt
1/2 c milk - 125g

Sauce
1/2 c sugar - 110g
2 ts cocoa powder
1 1/2 c hot water - 375ml

In TMX

sugar S8 5 secs to make caster
add butter and vanilla S5 till creamed
add egg - S5 till creamy - may need to scrape down sides
add salt and cocoa and mix on s4
still on S4 add flour and milk alternately

Pop into a greased pudding dish. Sprinkle sugar and cocoa over and then hot water

Fill TMX to about 500-700ml (take care it doesn't bubble over or run dry) with boiling water then pop the varoma on. I can't fit the pudding basin lid on so I just put baking paper on it and it works fine. Varoma temp 1 hour S2-4

Serve with cream. You could do individual ones - prob 30 mins to cook?

I usually bake self-saucing puddings but I have found that steaming them improves them out-of-site. The end result is to die for!

Members' comments
JGray - The pudding was good, not sure about the taste - bit bland, will definitely try ground choc instead of cocoa powder next time and maybe a bit of coffee.

zebra - Yes I use a lot more cocoa then the recipe says now. I have added cinnamon and nutmeg but the family prefer chocolate.


11
Babies and Kids / Pikelets
« on: March 17, 2013, 10:38:22 am »
Name of Recipe: Sandra's Perfect Pikelets. I have no idea who 'Sandra' is. And they are not true pikelets - they are in between that and a fluffy pancake. And I have tweaked the recipe a lot. But......
Number of People: 4.
Ingredients:

1 cup self raising flour
1/4 cup sugar or less - can be left out if adding fruit like bananas
pinch bicarb
1 egg in a cup and fill with milk
is the original recipe. Which is all good.

I do 3/4 cup wholemeal spelt
1/4 cup Amaranth (buckwheat would work too)
1 Tbs chia
1 banana
1 egg in a cup and fill with milk
pinch bicarb
2 tsp baking
pinch salt
*can add cinnamon or nutmeg or a bit of honey or molassess etc

Preparation:

Pop ingredients in TMX and whizz up - Speed 4 till combined. 10 or 20 secs.

Cook. Ghee or coconut oil is luffly.


Tips/Hints:
Easy to double.
Can do the night before, leave out the baking powder and add 1 Tbs of natural yogurt to 'soak' the grains. Makes it easy to cook for brekky. Fine to serve the day after with butter/whipped cream and jam/honey/nut butter. Good to heat fresh and plain too.


12
Tips and Tricks / The most fabulous funnel for the TMX
« on: December 14, 2012, 12:29:15 pm »
http://www.exclusivelyfoodkitchenware.com.au/jam-funnel-stainless-steel-wide-mouth.html#ecwid:category=0&mode=product&product=7293152

I got one of these from Essential Ingrediant the other day as I am making a lot of jams etc atm. They are great because they fit in jars so nothing spills when you are pouring from the TMX. And the lip is exactly where you want to stop filling the jar too so that is useful. The other best part is the lip fits exactly into the lid of the TMX so it is a great funnel on the top when I am pouring things in - like the mounds of lemon zest I was doing today - quick, clean, no mess on the lid.

13
Questions? Technical Issues? The Survival Guide / Christmas Sorbet Recipes
« on: December 14, 2012, 03:04:21 am »
Either Sorbet or Fruity dream method is fine.

I am doing sorbets for Xmas Eve and Xmas dinner - does anyone have any fabulous recipes please?

14
Cakes / Magic Bean Cake
« on: July 10, 2012, 02:54:39 pm »
Has anyone been making this? It is absolutely and utterly fabulous. Can't recommend it highly enough. Does need to be cooked for longer then 30 mins though I find.

http://clevercook.net.au/2012/01/28/thermomix-recipe-of-the-year/

Quote
420 g kidney beans  canned drained
 
1 tablespoon water or coffee
 
1 tablespoon vanilla extract
 
70 g unsweetened cocoa powder
 
1 teaspoon GF baking powder
 
1/2 teaspoon bicarbonate of soda
 
1/4 teaspoon salt
 
125 g Butter OR oil
 
5  eggs
 
180 g sugar
 

Kidney beans in my cake
 
In your TM puree the beans, water/coffee, I egg and vanilla until smooth. SP 7. Set aside.
 
Beat the butter and sugar SP 5 30 seconds
 
Add the remaining eggs & beat for 20 seconds SP 4.
 
Add bean mixture SP 4 5 seconds.
 
Add the cocoa powder, baking powder, baking soda, and salt and blend SP 4 10 seconds.
 
Pour batter into greased ring tin pan and bake MOD oven for 30 minutes or until a toothpick inserted in the middle comes out clean.
 
Enjoy!

Members' comments

Nikkit - Oh yes this one is awesome!
I made it for the kids on a Scout camp and it was the first cake to go. Also made it for Miss 10's group of Cubs for after their 10km hike and there was none left either. They all came back for seconds (and that was after they had all had 2 sausage in buns!) All the Mum's wanted the recipe as they loved it too - even one said "I hate kidney beans, but this is fantastic".
I tend to blend the kidney beans a bit then chuck everything else in and blend and scrape it down a couple of times. Is even quicker.

zebraa - it is easy to double too to make two cakes. You can do it with other beans - and one person I know has removed cocoa and done lemon and coconut instead with borlotti beans - that worked out well too apparently. I seriously love this no fail cake!
re: vanilla - sometimes I put it all in, sometimes 1/2, sometimes none. All good.
I make this all the time now (well in cooler months). I use olive oil and I blitz up the beans with the sugar at the start then just whizz everything together till smooth. I often do a double batch (it just fits) as in winter I find the cake keeps for 3 days.
For my husbands 40th I made 3 of these - halved them and put jam and cream in them, piled them on top of each other and covered with ganache. It was rather over the top!

Merlin - This cake is always in my repertoire of GF cakes- I have made it lots of times now and it always comes out amazingly well- so moist. In fact I'll often take it to parties and it gets gobbled up very quickly.

CC - Made this today. It's a very moist cake, DH didn't even realize what the "secret" ingredient was and said it was very nice.

Uni - I didn't have unsweetened cocoa powder so used drinking hot chocolate powder, added 1 tspn coffee, used 4 bean mix.
I beat the butter and sugar first then the beans. Frank said, this is nice love, I think so too  ;D  When you eat this cake it doesn't feel like youre eating a cake, it's hard to explain but it doesn't make you feel fat  :-)) I've had 3  pieces.
I made this again using lima beans and my DD said it was the best chocolate ever, she doesn't like it when I make it with chick peas or kidney beans.

GF - Also used 1/2 and 1/2 drinking choc and dark cocoa - used instant coffee in water . . . Had 1 tin of kidney beans in the cupboard . . how lucky was that!  Used a friand pan and will have them for dessert . . Must admit I wasn't interested in trying this until all the rave reviews came in . . . it is an awesome recipe and one that will be repeated in this house!! Many thanks for this one!!
It made 9 friands - they seem to rise quite a bit and I thought I'd just trim them to give them an even base to sit on . .  but when I took them out of the oven and they cooled a little (in the pan) they sank and levelled out on their own . . It was interesting though that just one didn't seem to cook right through and had a really gooey (lovely though!) centre. . . but the others were fine.

GF - This really is an amazing recipe.  Took mini cupcakes to a meeting tonight and all gone and people asking for the recipe!!

Cuilidh - very easy.  I used 3/4 tbs of vanilla and that was fine, I was a bit wary of using the full tbs.  Unfortunately I didn't have coffee so used water - I think coffee would have given it a bit more depth of taste, but it tasted good just with the water.

Deniser - Awesome!  Told my DH and visiting male friend afterwards that they had just eaten cake made with kidney beans and they said they would never have believed it.  My (pregnant)  DIL is gluten free and I wanted to try it out before taking one to her on the next visit.  Found a little dish that just fitted in the hole in the middle - filled it with berries (thawed) and dusted with icing sugar.  

Emme - Made this cake yesterday and my visitors would not believe it had beans in it.  Will be certainly making this again.  Thanks for the recipe.  I used coffee essence in it because I wanted to empty the bottle. A great cake.

cooking-good-looking - Would this work in a springform tin?

Uni -  have made it in a springform tin, just a tiny bit of leaking , place it on a biscuits tray and in a well heated oven.

Kimmyh - cant believe how moist, easy and yummy this is. I too was put off by the beans but thanks to all your great reviews I am glad I gave it a try. Definitely a keeper thanks.

KarenH - Friends (and fellow TMX owners) came over today and brought this cake with them.  It was absolutely delicious!  Although I have not cooked it myself yet, I can vouch for the delicious taste and velvety-smooth texture.  Will definitely be trying this one myself!

matmob - I love making this then telling people afterwards what was in it. Got rave comments from my Coeliac friend.

Amy - I made the mixture for this today and cooked it as cupcakes. Unfortunately they sunk in the middle, but mum and SD really liked them because they were fudgy and moist (probably because they were undercooked) I'll definitely be making these again.

KerrynN - made this recipe as cupcakes. Cooked for 25 mins, used water, cacao instead of cocoa and only half tbsp of vanilla. Made 12 cupcakes and a small star cake. Very moist. Family loves them but I found them a tiny bit too rich, which could be the cacao and reduced vanilla. Will definitely make again though and tweak those two things. Thanks for the recipe.

Aussie Brenda - made using three bean mix.  It is fantastic, we couldn't believe the flavour and texture.  Thanks.   After doing step one I just put all the ingredients in the bowl and processed for 30 sec up to speed 7. Turned out great. One ring tin and a very small loaf tin.

faffa 70 - I have made this twice this week. Once as is in the recipe and the second time I made it with white beans, macadamia oil and replaced the cocoa with coconut - divine. The cake came out quite brown still as I used rapadura sugar. Also cooked it in a loaf tin took 55 mins in my oven. This will be a regular in my house I think. I think you would be able to use grape seed oil (or other mild oils) if you didn't have macadamia oil.

ahoney - I make this cake all the time but use coconut oil so it's dairy free and rapadura (a bit less than the recipes asks for in sugar), sometimes I add frozen berries too and make an icing out dates cocoa and coconut cream with a little rice malt syrup. It's always a hit!  Only wind repercussions I've noticed or heard of were from a friend who was breast feeding and her baby got very windy.

Prinny - I made this with quite a few changes as I was baking for someone that has many food intolerances.
I substituted the cocoa for coconut, the butter for nutlex and the sugar for a sweetener.
It turned out light and fluffy and I am very happy with the result. I am making another one now as I taste tested the original cake to many times........oops  

chrissa - OMG.  I've just made this for the first time.  Why did I wait so long. It's so light and so much like a naughty chocolate cake.
It made a small ring tin and three large rectangle friands.

medusa - I made this on weekend and didn't have enough cocoa powder so I added Nutella and made the into brownies. Very delish.

JuliaC83 - I make this cake once a week and it's always gone before I have a chance to ice it. House of boys = entire cake gone in 10 minutes whilst still warm.

Bedlam - This cake is amazing. I have bought the ebook because of it. My 3 year old FC is so fussy but loves his sweets. Comforting to know he is getting protein and fibre with every mouthful. Will definitely make again. Thanks to everyone one for reviewing because I wouldn't have tried it without them.
Update - My family won't eat this. Makes me annoyed because you really wouldn't know. They are suspicious anytime I make a choc cake now. My 4 yr old loves it though.

Denzelmum - made this for the crowd with many positive reactions. I didn't grease very well so some part stuck on the tin. Apart from that everyone enjoyed it.

GF - I've made this cake quite often and it's always extremely popular!  Denzelmum, the last one I made I had the same problem but just cut up the cake into single serve portions and put them on a plate - no-one was any the wiser!

Thermesa - Made this today with Borlotti beans, all the vanilla, lemon juice and Memoc seeds (instead of coconut/cocoa). Yummmm.
Had to freeze it so I didn't eat it all today. DS5 loved it too. Don't want to ice it because its too yum on its own.

zebra - Freezes beautifully - I make cupcakes and keep them in the freezer for school lunchboxes. Lasts for 5 days in the fridge too. A good icing for it DF I got from 'wholefood Simply' is 2 TB Coconut oil, 2 TB Tahini, 2 Tb honey and whizz up. Delish. DF, Nut F, GF

Katiej - I've made this cake twice now and it's really delicious. It makes a nice moist cake, which is not overly rich. It's been enjoyed by people who eat gluten free and those who don't. Will definitely make again.

Jamberie - I love this one too. I regularly make it as cupcakes to rave reviews.

arcadia - I made this as cupcakes with choc icing and it is the first gone in my bake up.  I made everyone try and guess the secret ingredient, no one did and where totally shocked when I told them, but all will happily have it again even the fussy choc loving 5 yr old.

MJ - I make this regularly. I don't use macadamia oil, is that in the recipe? I use butter. I reduced the sugar, too.
I've made a caramel one with butter beans, rapadura and coconut flour which is also divine. It's an amazing cake.
MJ's caramel magic bean cake recipe http://www.forumthermomix.com/index.php?topic=14494.0

kmw - The cake was a success with no one picking it had beans in it ... Definitely will make it again & good to have a GF option









  




 


 

15
Cakes / No-bake Lime Cheescake
« on: June 10, 2012, 03:00:09 pm »
Such an easy, simple recipe. Easy to make GF with GF biscuits and with buying the right cream cheese and biscuits, easy to make it non-preservative and non-additive.

110g unsalted butter
200g plain biscuits
375g sweetened condensed milk
400g cream cheese
80ml (1/3c) lime juice
10 ml (2 tsp) vanilla essence

TMX butter at 80 deg, S2 for a few minutes till melted
add biscuits and slowly go up to S5 till the right consistancy. Just keep an eye on it.

remove from TMX and pop into greased 20cm tart tin. Press down.

Clean TMX with paper towl and pop in the s.c.milk and cream cheese. S5 till smooth. Add lime juice and vanilla essence and do S5 till smooth again.

Pop onto base and put in fridge for 4 hours or overnight.

So quick and easy! And good.

members' comments

astarra - Made these minus the lime juice and adding lemon curd.....what can I say but YUM!!  I found the base quite crumbly, even after adding extra butter. I doubled it all to get enough for 24 individuals....well....I got 45 individuals!! We don't mind tho, they are so yum! 
Made 24 of these in muffin tins today using 2x250gm blocks of cream cheese, 1 tin condensed milk, 150gm lemon curd, (and the vanilla too of course) for the filling, but had to triple the base to get enough.




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