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Messages - CarolineW
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1141
« on: November 30, 2008, 09:50:42 pm »
We had welsh rarebit for breakfast (quite nice actually - I've only ever had it for lunch before). I made quick puff pastry for a batch of eccles cakes (my favourites!). Ran off a batch of yogurt last night, and saw this morning that it had worked (hurray!). That was with the UK recipe. Haven't tried the Ozzie one yet.
Made butter chicken and Tenina's Naan bread for dinner. Delicious. My daughter loved everything just as it was, we added a bit of Cyndi's sweet chilli sauce to spice it up a bit.
Oh yes, and made another loaf of bread.
I'm just sitting here trying to inspire myself to go and make some fruit cake. Anyone got a good recipe?
1142
« on: November 30, 2008, 09:43:50 pm »
Yeehaa! I did the yogurt again and it worked this time (used the UK recipe I posted earlier in this thread). 2 things were different to last time: a) husband didn't pick up thermos flask and ask what it was (had florescent DO NOT TOUCH sign on it this time) and b) the live yogurt culture used was more reliable. Not sure which it was that made the difference, but one or both of them did.  It was slightly thinner than I prefer, so I made some of it slightly runnier still, mixed it with bramble jelly and turned it into drinking yogurt. The rest I've strained to become Greek yogurt. Next time I'll add 3 tblsp milk powder rather than 2, and see if that gives me the texture I like.
1143
« on: November 28, 2008, 12:49:22 pm »
This morning we made Roti dough in the thermomix, and had them wrapped around bacon and eggs for breakfast. We're going to have TM root curry soup for lunch. But I'm completely uninspired for dinner. I always am on a Friday. I'm always tired, and we have a hectic rush to get out to our 6.30 church service on a Friday night.
1144
« on: November 26, 2008, 03:40:57 pm »
We're having chicken legs stuffed with something - probably breadcrumbs/cheese/corn - steamed in Varoma. I have seen a couple of variations from Beverley Sutherland Smith and somebody whose name escapes me - too old. Will post in time.
Made dukkah and cooked chicken livers the other day - they are a great combination - if you like chicken livers 
I've never really steamed anything other than veg and fish (and not that much of those). So I really want to make an effort to get to grips with this kind of cooking. Which would mean that my varoma will actually get used, rather than sitting under the workbench! Could you tell me how you go about making your steamed, stuffed chicken legs, please, Thermomixer? That sounds like something I should try (I could use the stuffing I made today  ) Also, do you add the cooked chicken livers when making the dukkah, or do you dip them in / use it as a sauce over them ... ?? I'd never heard of dukkah before. I found it in the Oz recipe book, and thought that perhaps it's a dip?? Not sure though. I love chicken livers, and trying new things. So I thought that would be a good one to try too (once I know what it is )
1145
« on: November 26, 2008, 03:10:00 pm »
Ooh, I'm ashamed - it was me that started the thread, but didn't even think to check if anyone had responded until today!!!  Oh well. My husband made 'Rosti' and apple sauce for breakfast - although, they were potato pancakes rather than rosti as it turned out. Very nice, but not what my husband expected. I've just looked up the recipe (it's in the Oz recipe book, not the UK one - so if any UK-ers would like the recipe just let me know and I'll post it), and can see that they aren't rosti, they're 'Kartoffel puffer' (if I've spelled that correctly? Used to eat them when lived in Germany) rather than rosti. But they're shallow fried like rosti, which my husband didn't do - he griddled them. In fairness, the recipe is called Potato Cakes (Rosti-Style), it isn't actually called rosti. I just made some sage and leek stuffing with stale bread, adapting freely from a recipe found at http://www.recipezaar.com/Stuffing-72158. I was going to post it here, but couldn't find where side dishes were to be posted. Could someone let me know where I'm supposed to put them - I'm clearly being a bit dim (not unusual) I'm going to stick that in the freezer, ready for the next roast I do. Now I'm going to put some fresh bread on (our breadmaker has been relegated to the attic! I didn't think for one minute that I'd end up using the TM rather than my breadmaker for our bread!) Tonight I'm going cook lamb steaks, so I think I'll whizz up a red wine sauce in the TM. And do the mashed potato, of course :-) And steam some of the broccoli from the garden in the varoma. Maybe I'll try steaming some leeks, too. I've never eaten steamed leeks before...
1146
« on: November 26, 2008, 10:02:27 am »
Um, yes ... very valid question. What did I do?  ? I think I probably did about 10 seconds on speed 7. Not sure though. It would be helpful to remember that sort of thing, wouldn't it, if I want to learn how to do it!  )
1147
« on: November 25, 2008, 06:15:01 pm »
Does anyone know how to chip up a bar of chocolate in the TM to use for choc chip cookies? I had a go the other night and ended up milling it instead 
1148
« on: November 25, 2008, 01:09:39 am »
I fixed the yogurt recipe! It was so great! I can't remember the exact stuff right here and now, but I will be posting it on the TM blog...or here, when I get to work! (Remind me if it doesn't show up!! I have the mind of a 2 year old at present!)
Looking forward to you posting the yogurt recipe, Tenina. Great to hear that you've fixed it.
1149
« on: November 20, 2008, 12:26:33 pm »
I've seen this forum topic in a few places, including the German thermomix forum, and think it would be a great idea here. It tends to be quite inspiring. I also agree with the person who suggested having a Varoma category. I have quite a few recipes I could contribute to that, and would like to see those from other people too. Thanks for this forum - I'm so happy to have found one in English!
1150
« on: November 20, 2008, 10:51:31 am »
It did actually occur to me after I'd posted about killing the bacteria, and that's why it's 10 minutes, that everything we're using is pasteurised anyway, so presumably that isn't an issue? I mean, that will be why it states 10 minutes, but surely it isn't necessary unless you're using your own home-grown milk?
The UK TM yogurt recipe is very different to the Oz one. Here it is:
1 litre longlife milk
2 Tbsp powdered milk
2 tbsp live yogurt
Put milk and powdered milk into TM bowl and heat 4 minutes / 50 degrees C / Speed 2
Add the live yogurt and mix 3 seconds / speed 8
pour into a thermos flask to keep warm for 8 hours OR leave in the TM bowl on the machine for 8 hours.
Store in the fridge. Remember to save 2 Tbsp for the next batch.
I've had a try at this, and failed. I think one (or more) of 3 things may have happened: 1) left it for too long - it incubated for longer than 8 hours 2) the culture wasn't properly live (a mass produced supermarket organic one, which used the word live, but may have meant something different!) 3) It was disturbed (by husband picking up and asking what it was!) during incubation period, which it hates.
I'll be giving it another go, and let you know what happens.
1151
« on: November 20, 2008, 10:44:56 am »
Hmmm, well my first attempt at TM yogurt has failed miserably. Anyone have any ideas as to how I can use up the yogurty milk rather than throw it away and waste it?
Meanwhile, I'm off to the health food shop to buy a tub of live yogurt from them. Perhaps the yogurt culture I used from the supermarket wasn't 'alive' enough??
1152
« on: November 20, 2008, 10:39:13 am »
Name of Recipe: ShortbreadNumber of People: 12Ingredients:
300g flour
100g sugar
200g butter (cold)
pinch saltPreparation: Put flour into TM bowl first, add everything else on top, including any extra flavourings you want to use, eg lemon rind, pecans, etc. Blitz for 20 seconds on speed 6. Turn out crumbs and either press into a cake tin (loose bottomed or lined so can get it out again or wrap in cling film and leave to rest in fridge for 30 minutes, after which you can cautiously roll it out and cut simple shapes.
Bake for 20 mins at 170 degrees C, until pale gold colour. DO NOT TRY TO TAKE OUT OF TIN until it's cooled for at least 10 mins. I say this from bitter experience! After that you can carefully transfer it to a cooling rack.
I got this recipe from Lobstersquad http://lobstersquad.blogspot.com/2007/12/preparing-for-christmas-shortbread.html, so thanks very much for that, Lobstersquad!
It is so quick and easy to make, and utterly delicious. My favourite is the lemon one. I add lemon rind and a tsp of pure lemon oilPhotos:Tips/Hints:
1153
« on: November 19, 2008, 03:43:49 pm »
I've followed your advice, and it's worked well. Still slightly hotter than I'd usually make it, but not too hot to eat - and it tastes nice to. I don't think my daughter could cope with it, but at least my husband and I will enjoy it - and I can add extra sugar to Esther's. I re-did the recipe using capsicum, and added one quarter of the chilli sauce at the end. Then I added a bit more sugar and vinegar. Of course, now I've got tons of sweet chilli sauce!! Anyone know if I can freeze it?
1154
« on: November 18, 2008, 10:56:49 am »
Hi, I just saw this posting by Tenina on another thread, regarding problems with cleaning the mixer bowl after cooking eggs. It was really helpful advice, hence I've coped and pasted it here: "Eggs will always stick unless the pan is hot when they hit it (no matter what the pan is made of) so my recommendation is to heat the TM bowl until it has reached temp, and then put your egg(s) in. However...if the eggs are in with other ingredients, it should not matter. Usually sticking occurs if there has been a recipe malfunction...you have added time to the recipe for example, or used a higher temp than recommended, or the speed was incorrect...however if you do have a catch, a non-stick scourer is fine to use as already explained in this forum." My husband said that the clean up after his scrambled egg recipe was difficult in thermomix terms, but not in absolute terms He immediately rinsed it, then did the self-clean with washing up liquid, then finished off the job by dismantling the machine and giving it a quick swish with a smooth wire cleaning pad. I'll suggest that he tries the above method next time, and see if that brings it back to being easy to clean.
1155
« on: November 18, 2008, 10:46:24 am »
I don't see why you should need to cook it for that long.
Just thought I'd answer this one as discussed on another forum regarding making yogurt and also on canning(nothing to do with a thermomix). Apparently some of the bacteria can survive 100 degrees for several minutes, so 10 is the minimum to be sure of having killed them.
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