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Topics - zebraa
16
« on: August 02, 2011, 01:28:13 pm »
a loaf can the TMX handle?
I did a 750g flour and 450g water ine today - so 1200g all up and it seemed to cope fine. But I know there is a limit - anyone know?
17
« on: April 07, 2011, 01:05:12 pm »
I got a newsletter where it offers 30 people from the goldcoast a 22 day weight loss program - including 6 hours with Cindi throughout program as a mentor. $197 all inclusive. If you are interested, check out her site.
18
« on: March 19, 2011, 08:37:16 am »
Mix of apples - chopped in small cubes
juice half and orange or so over them
add a handful of dried fruit mix - the one with citrus peel etc in it for Xmas puds
place in a casserole dish
preheat oven to 180 deg
In a TMX pop in
100g rolled oats
125g plain flour or mix of whatever flours you like
115g butter
50g sugar - rapadura if possible or vanilla sugar
50g almonds
pinch salt
process till like breadcrumbs - in TMX S5 for a few secs
add some coconut flakes and various seeds if you want. Cinnamon is nice too.
pop topping on fruit and bake for half hour or so till the top is golden brown
Serve with cream, custard or icecream - or creme anglaise if you are really treating yourself
19
« on: January 23, 2011, 11:11:34 am »
This is from the creamy zucchini pasta sauce recipe posted on this forum. That is brilliant but I had to modify as I didn't have enough zucchini's. Kids love both these recipes. And easy, quick and full of vegies.
50g cheese or to taste
3-5 garlic cloves
30-40 g olive oil
cup or so sliced mushrooms
1 medium zucchini
fresh corn off two cobs
120 g milk
fresh basil if you have some
pasta - cooking as you make this
grate cheese - Speed 8/3-5 secs. remove for later
pop 3-5 cloves of organic garlic in and chop - Speed 5/ 7 secs
add 30g cold pressed olive oil 2 mins 100 deg/speed 1
Add roughly chopped zucchini and blend - Speed 8/10 secs
Add sliced mushrooms - 1 cup or so and cook 3 mins/100 deg/reverse/speed 1
add 120g organic unhomogonised milk and fresh sweetcorn from 2 cobs - 9 mins/Reverse/ speed 1/90 deg
Pour over cooked pasta and sprinkle cheese over. If you have fresh basil tear some over.
members comments
Denzelmum - Both kids enjoy this.
20
« on: January 17, 2011, 12:21:37 pm »
1.5 c (175g) spelt or wholemeal flour - I grind mine before I use it
2 tsp baking powder
1/2 c (175g) runny raw honey (in summer OK as is, in winter warm in TMX S1, 1 min, 50 deg and see if that does the job)
1/2 c (115g or ml) walnut oil (I used half walnut, half almond)
1/2 c (60g) ground walnuts (TMX S6 5 secs - you don't want a paste)
dark choc, wanut 1/4's or almonds to decorate
preheat oven to 180 FF
In summer I grind what needs grinding, then in a mixing bowl with a wooden spoon I simply mix all ingred. In winter I would grind, remove, warm honey then add everything TMX S4 10 secs till mixed)
Roll into small balls (about 15), press with a fork, decorate if you want too and bake for 8 mins. Cool on a wire rack. Store for a week in an airtight container. Easy to double batch.
Really nice texture. Very easy. A real winner. Walnuts are a good immunity booster and this is a great way of getting the good stuff!
21
« on: December 27, 2010, 09:27:02 am »
This is a yum, fresh salad that is best done the day before to let the flavours develop - so good to take to BBQ's. I have not put in amounts for the dressing - it is to your taste. Be generous - you want some yummy juices to mop up!
Soak beans overnight in water and vinegar.
Rinse and cook in TMX - 40 mins S4 90 in basket - add a strip of kombu to soften. Toss that when they are done. Check after 40 mins and cook for longer if needed.
Drain and while hot dress with olive oil, lemon juice, fresh crushed garlic clove, sea salt, organic raw caster sugar (made in TMX), white whine vinegar to taste and added coarsly chopped parsley and popped in fridge for 6 hours.
DH would prefer the parsley be more like a pesto - he don't like rustic the fussy bugger. In that case add all salad ing to TMX bowl and whizz up - S6 or 7 till you get a nice pesto consistancy.
Have added chopped tomatoes and kalamata olives and they are marinating overnight and will have with a soft fried egg on top for a yum breakky tomorrow.
Could also have on a bed of greek yogurt and with crusty bread as a lunch. A bit of crisp pancetta would work on top.
Would be nice with lime and coriander and roasted capsicum and fresh, raw sweetcorn as an alternative too I reckon.
I like. Easy, cheap, fresh and best to do the day before.
22
« on: November 07, 2010, 01:09:57 pm »
This is a nice, light, easy peasy, cheap cake. I did two heart shaped ones and stuck them together and also 6 mini muffin sized ones that were bery successful. I also did the icing but I think the ganache out of the EDC would be just as good. Maybe better, not SO rich. Also, if you don't have sour cream I am sure you could sub cream or yogurt - I will be to make it more economical.
Serves 10-12. Could easily halve it if you just want one layer.
Preheat oven to 180 deg. All ing need to be at room temp.
1.5c (225g) pl flour
1 tsp baking powder
1/2 ysp bicarb
1/3 c (35g) dutch cocoa
1 c (220g) caster sugar
165g unsalted butter chopped
3 eggs, beaten
2tsp vanilla (could leave out frankly)
3/4 ( 180g) c sour cream
Grease 2 20 cm cake tins and line with baking paper
sift dry ing (except sugar). add rest of ing and process 10 secs S6 TMX till a smooth thick batter forms * WARNING THIS IS UTTERLY DELICIOUS. YOU WILL PROB EAT IT ALL, NOT COOK ANY AND FEEL REALLY SICK. DON'T BLAME ME. I WARNED YOU*
Divide batter evenly between pans, use a spatula to smooth the top and bake 25-30 mins till skewer comes out clean.
Let sit in pans for 10 mins. the pop out and let cool on wire rack.
Icing (which was good but I wouldn't bother with again tbh - just do a ganache)
180g dark choc
75g unsalted butter
1 tbs golden syrup
1 c (160g) pure icing sugar
1/2 c (120g) sour cream
1 tsp vanilla - can leave out really
Break chocolate and put in bowl. chop on S5 for 4 secs or so. Add butter. Heat 2 min, S 2 , 50 degrees. May need to use spatula to make sure it is all being melted. Add golden syrup and mix S4 3 secs. Let sit for a few mins. Add icing sugar and process S6 10 secs. Add rest of ingrediants and process till smooth S5, 5 secs or so. Pop in fridge to cool - about 30 mins.
Cut top of cakes so they are level. Pop some icing on one cake, place other cake over, ice top and sides. Very lush.
23
« on: October 27, 2010, 02:27:56 pm »
well they look fancy but they are not
750ml -1 L can of pineapple juice
270ml can of pure coconut cream
handful or frozen rasberries
S6 1 min
goes nice and frothy (this is important) and then pour into icypole moulds. Made 24 Tupparware sized ones. Freeze.
When you pull them out the top is a clear red and the bottom is a milky pink (from it going frothy and then settling). Looks great and kids and adults love them.
I am going to do guava instead of raspberries next and a banana /maple syrup one after that.
24
« on: October 19, 2010, 01:12:49 pm »
Ingrediants - 2 apples, 1 brown onion, 500g red cabbage (you could try with green - less strong), juice 2 oranges, 1 tbsp apple cider vinegar, 1 tbsp sherry (optional) , 30 g dates, 1 tbsp rapadura, crumbled walnuts, 50 g butter plus extra to serve.
Instructions -
Quarter two apples - Sp 6 2 secs. Set aside
Quarter an onion - Sp 6 2 secs. add 50 g butter and saute 100 deg, speed 1
Add 500g red cabbage, roughly chopped. S5 4 secs or how you like it. Saute 100deg 2 mins.
Add juice of 2 oranges, 1 tbsp apple cider vin, 1 tbsp sherry, handful chopped dates, 1 tbsp rapadura or organic raw sugar and bay leaf. 35 mins, Rev, speed soft, 100degrees.
Add grated apple and cook 3 mins, Rev Speed soft, 100 degrees
Serve with crumbled walnuts mixed through and some butter on top if you want. Season with salt and pepper.
Makes a huge amount. Might want to halve recipe.
25
« on: October 10, 2010, 12:30:56 pm »
I love this - so easy, so tasty, makes a huge batch and freezes well. YUM. I have added a few ingrdiants to make it even tastier. Put an * next to them.
2 c brown lentils (washed really well – soak a bit if you can – to make really digestible soak overnight with a dash of apple cider vinegar or lemon juice – the acid makes the enzymes more easily digestible)
2 tins crushed tomatoes
1 large brown onion halved
1 small chilli deseeded*
2cm fresh ginger*
1 tablespoon garam masala*
500ml filtered water
1 tablespoon vege stock*
2 tablespoons cold pressed olive oil
Shredded baby spin or kale – 150 – 300 grams.
Directions: Put onion, chilli, ginger in bowl and chop for 5 Secs on speed 7. Scrape down sides. Add oil and garam masala and saute for 2 mins on 100 speed soft.
Add drained lentils and tomatoes, stock, water and cook for 25 mins at 100 deg on Reverse and speed soft.
Check lentils and when ready add the chopped spinach, push under mix with spatula and cook for another 2 mins (if using baby spin you may not need to do this step.)
Serve with yogurt or sour cream.
Could also make it with 1 can of coconut cream instead of tomatoes . I am going to make it next week and add some diced beef. YUM
26
« on: September 26, 2010, 02:36:16 pm »
what are your favourites?
A friend passed on this recipe that I made yesterday - it was very very good.
Follow the recipe amount and method from EDC:
300g fresh pineapple
100g sugar (pineapple is so sweet that the normal amount is too sweet)
tray of frozed coconut cream
about 4 icecube trays to bring the total up to 700g icecubes
egg white
if making for adults a bit of rum would be a great addition.
27
« on: September 25, 2010, 02:48:54 pm »
From Cyndi O'Mearas newsletter this month
Chia Milk
Ingredients
30g Macadamia nuts (or use almonds/walnuts or other nuts of your choice)
30g chia seeds (available in most health food stores)
1250g filtered water
10g raw tahini or sesame seeds
30g unfiltered, unheated honey (Organic if possible)
Pinch seaweed salt or sea salt
Method
In a glass jar, soak the nuts and chia seeds in 750g of the water overnight.
No Thermomix Method
The next day, pour mix into good quality blender and blend on high for 1 minute. Add the remaining ingredients including the last 500g water and blend on medium speed for approximately 20 seconds.
Thermomix Method
The next day, pour mix into TM bowl and blend on speed 8 for 1 minute. Add the remaining ingredients including the last 500g water and blend on speed 5 for 10 seconds.
Refrigerate and use in place of other milks or for a protein rich drink. The antioxidants in the chia seeds will ensure it keeps, refrigerated, for up to a week.
Notes: For a delicious smoothie blend 500g homemade chia milk, a splash of pure maple syrup to taste and 1 banana peeled, (or fruit of your choice) for 20 seconds on high speed
Recipe contributed by Fiona Hoskin, Tasmania
I made it and liked it. Good in smoothies.
28
« on: September 22, 2010, 06:05:20 am »
Can someone - in very simple terms! - give me a recipe for a slow rise or soaked grain (are these the same things?!) bread please. I do make the no-knead bread and love it but want one that is more 'bready' in texture and that I can just bake in a bread tin.
Thanking you
29
« on: September 14, 2010, 05:45:44 am »
Can tmx be used as a slow cooker?
I have this recipe I want to try - Red Date Kongi
1 c wholegrain rice, washed and soaked overnight
1 tsp salt
1/2 c dries chinese dates, finely chopped
1 tsp freshly grated ginger 10 c filtered water
(would havy to do 2/3 amount for thermie)
place all ing in a double boiler ,bring to a boil and simmer for 12 hours on a slow heat.
How would you do it? S4 5 mins 100 and then reverse, soft, 50 deg for 12 hours? Can Thermie even do 12 hours?
30
« on: September 09, 2010, 03:21:30 pm »
How do you store it?
We have a Tupparware container but it is dark coloured and I always forget and it goes mouldy. So then I put it in a cake tin instead and same thing happens. I am wondering if I am letting too much or not enough air circulate and that might be encouraging mould.
Also, how long can you keep bread dough in the fridge before using it? I have been haling my dough - as we don't eat much bread and the longest I kept it in the fridge before cooking was 2 days and that was fine. I know people keep sourdough for up to 5 days in the fridge - does that work for baisc yeast recipes too?
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