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Topics - AuntAnnie
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« on: July 28, 2009, 01:47:37 am »
Name of Recipe: Russian Tea Cakes
Number of People:12
Ingredients:
1 c. shortening (or butter)
¼ tsp. salt
1 tsp. vanilla
½ c. confectioners sugar
2 ¼ c. gluten free flour mix (see below)
¾ c. nuts (hazelnuts or pecans)
Preparation:
If you want to make your own confectioner’s sugar, do that first and set aside. Remember to make enough for the measured amount and to roll the finished cookies in.
1. Chop nuts: 3 seconds on speed 4. Remove and set aside.
2. Mix butter, sugar and vanilla until pale and creamy. speed 4, 40-60 seconds. You might need to scrape down the bowl half way through.
3. Add dry ingredients to butter mixture. Mix for approximately 60 seconds on the knead setting.
4. Add nuts during last 30 seconds.
Form into small balls about ½ inch in diameter and place on lightly greased baking sheet. Bake at 325°F for 15 to 20 minutes or at 375°F for 10 to 12 minutes. While still warm, roll in confectioners sugar. Cool and roll in sugar again.
Tips/Hints:
This recipe is from an old church cookbook and was submitted by my grandmother, Mrs. John R. McLaren, in 1951. I modified them to use gluten free flour and I do use butter. Sorry, Grandmother.
Here is the mix I usually make up to substitute for regular flour in many cases:
Basic x2 x4
1 c. white rice flour 2 c. 4 c.
1/2 c. potato starch 1 c. 2 c.
1/2 c. cornstarch or arrowroot 1 c. 2 c.
1/2 c. sweet rice flour 1 c. 2 c.
1 c. sorghum flour 2 c. 4 c.
1/2 c. tapioca starch 1 c. 2 c.
1 ½ tsp. xanthan gum 1 Tbs. 2 Tbs.
1 ½ tsp. guar gum 1 Tbs. 2 Tbs.
members' comments
Riv Mum - These are fantastic!!!! Kids absolutely loved them. They were a bit fiddly having to roll them into balls but worth it.
I didn't have all of the gluten free flours and don't have the knowledge of gluten free things to be able to substitute. So I just used bakers flour with 1 1/2 tbs of xanthan gum.
The only other thing I did different was to add about 30g extra of butter as the mixture was too crumbly and I gave the cashews a quick whizz to chop them before starting.
A great recipe. They would make a great gift at Christmas time as they have a festive feel to them.
A dusting of orange and cardamom sugar would give them a bit of a different flavour and something a bit extra if you wanted.
5/5 will be making these again.
brazen20au - you definitely don't need xanthan gum if you're using gluten flour - it's to try to replicate the gluten bakers flour, has extra gluten I believe.
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« on: July 28, 2009, 01:25:33 am »
Vegetable Paté
Number of People: 20
Ingredients:
1 pkg. French style frozen green beans
1 c. lentils
dash of salt
¼ tsp. baking soda
7 to 8 hard-boiled eggs
1 c. walnuts, toasted
½ c. finely minced onion, sautéed until soft in a little oil or butter
1 to 2 Tbsp. dry white wine (optional)
dash of oil
Preparation:
Mince the onion at speed 4 for 6 seconds. Set aside.
Place beans and rinsed lentils into the Thermomix. Add water up to the .5 L mark. Place eggs in basket. Cook 20 minutes on Varoma, speed 2 reverse.
After 20 minutes, remove eggs and place in cold water. (You can remove eggs earlier depending n doneness desired). Check lentils to see if they are cooked enough. If not, continue cooking another 5-10 minutes.
When the lentils are tender, add the baking soda and immediately drain the lentils and beans. You can save the liquid for soup if you want.
Peel the eggs and cut into 4ths.
Place lentils, beans, and all other ingredients into the Thermomix. Process 30 seconds on speed 6. Stir down and repeat if necessary. If the machine “stalls”, add a little more wine or oil.
Tips/Hints:
I use French lentils as I think they get less mushy. For a paté you might like mushy, so use the kind you like. This serves a lot. You can use it as a vegetable dip, on crackers, or as a sandwich spread. It is gluten free by itself. I use it on gluten free crackers or roll it up in Romaine lettuce for a gluten-free "wrap".
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« on: July 28, 2009, 01:13:45 am »
Name of Recipe: Chicken Paté
Number of People: 6
Ingredients:
1½ c Chicken breast,cooked, removed from bone.
226 g (8 oz) Neufchatel cheese, softened, cut in chunks
1/4 small onion
2 tb Dry sherry
2 tb Mayonnaise
2 ts Lemon juice
¼ tsp Hot sauce
1/8 ts Ground nutmeg
1 dash Paprika
Preparation:
Chop chicken breast at speed 4, 10 seconds. Add all other ingredients except paprika. Process speed 5, 20 seconds. If not smooth enough, process a little longer.
Transfer mixture to a 2 cup mold coated with cooking spray (Pam). Cover, and chill overnight. Unmold onto a serving plate. Sprinkle with paprika. Garnish with parsley sprigs, if desired.
Yield: 1 ¾ cups
Tips/Hints:
This can be used as a sandwich spread or with crackers. I usually eat my spreads on Romain lettuce and roll it up like a wrap sandwich (gluten-free and all). The recipe itself is gluten free, and you can improvise what you put it on. As a dip, it will serve way more than 6 people.
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« on: June 21, 2009, 05:31:47 am »
Name of Recipe: Pea and Mint Soup
Number of People: 4
Ingredients:
1 package (10 ounces) frozen peas (284 g)
1 small onion, chunked
1 carrot, chunked
2 Tbs. butter or margarine
2 cups chicken broth (470 ml)
1 tsp. snipped fresh or 1 tsp. dried mint leaves
¼ tsp. dried coriander leaves
¼ tsp. salt
¼ tsp. white pepper
¼ to ½ cup heavy cream (60-120 ml)
Mint sprigs
Preparation:
Cut onion and carrot into 2 or 3 pieces and chop in Thermomix for 5 seconds on speed 6.
Add butter and cook for 2 minutes, 100°C at speed 1.
Add stock and peas, cook 6 minutes, 100°C, speed 1.
Add mint, coriander, salt, and pepper and cook 2 minutes, 100°C, speed 1. Add in cream to make desired consistency.
Puree by slowly bringing speed up to 10 for 1 minute. Taste and adjust seasonings. Garnish with mint sprigs. Makes 4 servings (about 1 cup each).
Photos:
Tips/Hints:
5
« on: June 20, 2009, 07:56:22 pm »
I was looking through my manual (I do occasionally read insructions) and it says that when the speed is set to 2 or 3 the Thermomix heats up more gradually. I get that, but what about when it is on 1 or spoon speed?
I ask because I find speed 3+ a little rough when I want to do something like toast nuts. I don't want them chopped, just stirred and heated, so I choose the lower speeds, but the heat takes forever to get to where they are actually toasting.
(I know I am being lazy... I could just go put it on speed 1 and see how long it takes to get to a certain temperature...)
6
« on: June 18, 2009, 02:37:52 am »
OK. I just finished dinner and wanted to write this down. I found a 6 lb. Chicken of the Woods Sunday and had to experiment... Name of Recipe: Chicken of the Woods Risotto Number of People: 4 Ingredients:100g of Chicken of the Woods Fungus – cut in chunks 200g of risotto rice 2 cloves of garlic 2 tbsp of butter Splash of walnut oil (or toasted sesame oil, or hazelnut oil) 125 ml pear cider (or apple cider or pear or apple juice; wine as a last resort) 2 pints of hot vegetable or chicken stock (425 ml) Salt and Pepper to taste Handful of fresh thyme Lemon slices (optional) Preparation:Add garlic, butter, and oil to Thermomix. Turbo pulse 3 times to chop. Add the Chicken of the Woods. Sauté 4 minutes, 100°C, speed 2, reverse. Add rice. Sauté 2 minutes, 100°C, speed 2, reverse. Add pear cider (or equivalent). Stir 3 minutes, 100°C, reverse. Add remaining stock or water and salt and pepper and cook, 15 minutes, 100°C, reverse, speed 1.5. Stir in thyme and parmesan (1 minute, reverse speed 1). Turn into serving bowl and garnish with some lemon slices if desired. Photos: Tips/Hints:If the Chicken of the Woods is not really young (like a marshmallow chicken), you should use only the outer edges and stew it slowly in some broth or salted water for about an hour (I use a crockpot). Pick out any pieces that seem tough. I have no idea if any of you can get Chicken of the Woods or not. Here is a link to some info: http://en.wikipedia.org/wiki/LaetiporusIf you can't get it, I guess Shitakes would be OK.
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« on: June 17, 2009, 08:09:20 pm »
Name of Recipe: Watermelon Sorbet
Number of People:8
Ingredients:
1000 gm watermelon (without rind or seeds), cut into 1/2” chunks
90 gm sugar
3 Tbs. white wine or a liqueur of you choice (or vodka)
Preparation:
Sprinkle watermelon with sugar. Freeze at least 4 hours.
If you freeze it for an extended period, let it defrost until the pieces can be pulled apart (still lots of iciness, but not a rock).
Puree in thermomix with wine, turning control slowly to 10, holding for 20-30 seconds until smooth. Use spatula if necessary. (I did this in 2 batches.) Spoon into parfait glasses and garnish with mint.
Serve immediately, or store in the freezer in a covered container up to several weeks.
Photos:
Tips/Hints:
The addition of alcohol keeps the sorbet from freezing solidly, even if stored in the freezer. If it gets too hard, you can re-fluff it in the thermomix.
Eat this in a warm place or outside on a very hot day.
I don't know if you folks get the watermelons like we do, but since my household consists of only two people, a whole watermelon goes a LONG way, and this is a way to freeze it and then use it later. And it is very cold and yummy.
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« on: June 17, 2009, 04:00:39 am »
Name of Recipe: Nutty Milk Soup Number of People: 6 Ingredients:115 g. [4 oz. (1 c.)] unsalted raw peanuts without skins 75 g. [½ C. ] sesame seed (75 g) 4 MC water (400 mL) 960 mL [4 C.] water 145 g. [¾ C.] sugar 3 T. cornstarch 3 T. water 120 mL [½ C.] evaporated milk (120 mL) Preparation:Roast the peanuts and sesame seeds in the Thermomix for 12-18 minutes at Varoma on speed 1. (I keep nuts in my freezer, so it takes me around 20 minutes to roast cashew pieces). Add 4 MC of water. Process at speed 7, 40 seconds. (Use the first 5 seconds to go from speed 5 to 7 and the last 5 to go from speed 7 back to speed 5). Add 4 C. (960 mL) water and 145 g sugar. (the level in the thermomix bowl should be around the 1½ liter mark) Cook 9 minutes, 100°C, speed 3. Dissolve the 3 Tbs. corn starch in the 3 Tbs. water. Program Thermomix to cook 1:30 minutes, 100°C, speed 3. While it is running, pour in the cornstarch mix. Pour in evaporated milk and stir 30 seconds, speed 2. Photos:Tips/Hints:You can substitute cashews or almonds for the peanuts. You can use coconut milk to make this dairy free. This recipe is gluten-free. In China, sweetened soups are often served for dessert and usually have a medicinal purpose. I use whole sesame seeds (they are not as white as the decorticated kind) because they are higher in magnesium and calcium. Sesame contains a large amount of antioxidants, phytoestrogens, and phytosterols. The original recipe is from the Wei-Chuan cooking school. My first Thermomix conversion!!! 
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« on: June 10, 2009, 10:46:15 pm »
Hi All! My hubby managed to get me a Thermomix from Canada since they do not sell them in the US. I have had it for a little over a week. He got it for me for my birthday. At first I was a little skeptical that I would like it, but I must say that I am very happy with this machine! It is amazing. Of course, as part of the recovery plan and the move toward so much "change" in the US, I think Pres. Obama should get one for every household here so that we will all convert to the metric system. I did not get the same cookbooks that I see a lot of you referring to, but my husband also got me the gluten free cookbook from Australia as I have celiac disease. It is just the two of us (plus our loveable Westie), but we already use the Thermomix several times a day. He has started drinking smoothies almost daily. My friends are pretty sick of hearing "guess what I made yesterday?". The forum is great and I am happy to be here!
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