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Messages - Amanda
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1141
« on: October 26, 2008, 12:42:14 am »
Thanks for the suggestion, I did leave the MC off so that the steam could escape.
It cooked down on the stove but it was very disappointing.
I have beefed it up with a handful of finely chopped preserved ginger, 3 tsps of dried ginger and about 1/2 cup of brown sugar and it has more flavour to it now.
It is a Greg Malouf recipe so I expected much more flavour from it than I initially got!
1142
« on: October 25, 2008, 05:43:52 am »
I have just tried to make this in the Thermomix, but have given up and put it in a pan. The recipe said to cook for 45 minutes, but after 6o mins there was no sign of the liquid reducing at all and it was very runny.
The recipe has 5 sliced onions sweated in oil, then 250 mls of port and 250 mls of sherry added. Recipe says to cook down for 45 mins. I only put in about 200 mls of each of the fluid, because I thought that it might not evaporate as much, but this is ridiculous!
Obviously there is some hint that I am missing!
Anyone help?
1143
« on: October 25, 2008, 05:14:35 am »
I modified this recipe from 2 others that I found and we had it for dinner last night. We had it chilled and it was delicious, but I tried it hot and it was just as nice!
Chilled Pea and Mint Soup
6 spring onions
20ml olive oil
900ml stock (stock concentrate and water)
500gm fresh or frozen peas
generous handful of fresh chopped mint
Cut spring onions into 2 or 3 pieces and chop in Thermomix for 5 seconds on speed 6.
Add olive oil and cook for 2 minutes, 100 degrees at speed 1.
Add stock and peas, cook 6 minutes, 100 degrees, speed 1.
Add mint, cook 2.3 minutes, 100 degrees, speed 1.
Puree by slowly bringing speed up to 10 for 1 minute.
Chill for 4 hours.
Serve with a swirl of plain yoghurt or sour cream and sprinkle with extra mint.
1144
« on: October 23, 2008, 09:30:05 am »
Name of Recipe: Amanda's Fudge Brownies
This is the recipe that has been keeping my kids happy for years now and it makes a big pan of dense, fudgy brownies.
Ingredients:
1 cup plain flour
1 tsp salt
1 cup brown sugar
1 cup castor sugar
1/2 cup cocoa
2 tsp vanilla
1 cup oil
4 eggs
1/4 cup cold water
Preparation:
Put everything into Thermomix and whizz on 7 for about 40 seconds or until all mixed together.
Pour into greased 13"x9"x2" pan and bake at 160C for 30 minutes - no longer if you like them quite dense.
Cool in pan and then cut into squares.
These will be quite fudgy and moist.
Members' comments
JD - They were delicious and I dressed them up for dessert tonight by sprinkling with icing sugar and serving with a dollop of cream and a fanned strawberry. Looked very impressive and would do for any dinner party dessert with so little effort. They freeze well.
Chelsea - What a yummy recipe this is! My family just love these brownies. Alone they make a very nice treat, but when you dress them up a little (as JD suggested) they are just divine. Tonight I warmed each brownie square up a little, dusted it with icing sugar and then placed it on a large plate with swirls of pure cream and blackberry coulis (recipe on page 158 of EDC). They looked beautiful and tasted divine. This would be a wonderful dessert if you are cooking for a large crowd and want to impress.
CP - Made this up quickly today, but in my haste without thinking I added extra virgin olive oil -- perhaps should have used grapeseed instead. Still nice, and very quick. Sprinkled icing sugar over them to serve. Taste wise they were fine.
Carrie - I made these to take along to a gathering.Couldn't resist a taste while still warm, omg yum! So moist and dense, it's beautiful. I used EVOO too and was a bit concerned with the strong smell when opening the TMX but the taste is only just noticeable warm, and will disappear completely when cool, I imagine. Thanks for the great recipe!
I made this for the 3rd time today, gosh I love this recipe. I realised after starting that I had no brown sugar, so I subbed raw sugar and it still turned out gooey and delicious. I also used coconut oil and cacao. Thanks again for the great recipe!
CC - DH and DS have not left them alone so thumbs up from this household. Thanks Amanda for a great recipe.
maddy - Really like these. I poured the batter into greased heart shape muffin forms. Filled 1/2 way, and cooked for 18 minutes for the smaller hearts and around 25 minutes for the larger hearts. Because they were individuals....they each have a lovely crunchy casing......and the centre is lovely and moist.
ope2kenope - So it was 9.30pm last night when I suddenly remembered I had planned to make something for DS1 to take today for his last day of day care. I had this recipe on my list of things to make and because everything is a pantry staple for me, and it takes less than a minute to whizz up...off I went. How sensational are they?! They are sooooo good. I only had 2 whole eggs left, but a stack of egg whites frozen in the freezer, so I used two of them (just partially thawed in the microwave) in place of 2 whole eggs. I've not made this recipe before so I'm not sure what sort of a difference that made, but as far as I am concerned, the taste and texture is just fine.
astarra - well call me an extremist ... but I've just made my 3rd batch of these brownies (I hate chocolate myself but my DH and DDs 1&2 love the stuff) - big thumbs up from us all, sooooooooooooooo quick and easy - but this batch I've made for a friend who's having a bub and feeling crap(!!) and to make it even more special, this brownie is only the base - once cooled I've made a cheesecake topping and poured it over, waiting for it to set now so I can slice, package and deliver it .
Update - OK, a definite success with the cheesecake topping.
Kimmyh - Made these for dessert tonight and served with raspberry coulis. Very nice and easy recipe. I baked mine at 160c no fan and they were ready spot on to the time in the recipe.
Nighteyes fitz - must have a really slow oven. I cooked mine ( Gluten free and normal) at 160 and they weren't anywhere near cooked at the 30 minute mark. Still very wobbly and under cooked. They have come out perfect though eventually. I made the Raspberry Coulis and everyone loved it.
Yvette - Made these today YUMMO.
Rachael87 - Made these tonight and YUM!! So good but also so naughty.
jeninwa - Made these this morning to take for morning tea, so quick and easy, they were a great hit with everyone, and tasted great even though I forgot to add the water oops.
fruity - this has become my go to recipe when the kids at the last minute say,.... mum we need to bring a plate, and the addition of 1/2 - 1 pack of glace cherries............... droooooool . My daughter thinks it is fantastic as she can have it being dairy free.
astarra - Just made 2 batches of this into muffins for lunchbox treats - I love how quick, easy & adaptable it is and also the fact it is DF. Cooked them for 20min.
1145
« on: October 22, 2008, 06:38:23 am »
I popped over to Melbourne on the weekend to attend a talk and book launch by Ferran Adria of the Spanish restaurant El Bulli. He is generally believed to be the best chef in the world and El Bulli, the best restaurant.
As part of his talk he showed some videos of his techniques and what did I spy in his test kitchen but the TM31!!
I do wonder why Thermomix here in Oz aren't all over things like this. The Hamer Hall had 1,500 foodies and chefs listening to this man and I heard people mention the Thermomix - but only to say they didn't have one or hadn't seen them!
1146
« on: October 16, 2008, 09:50:47 am »
Sounds great, Karen, but what temp and speed does the topping cook on?
1147
« on: October 15, 2008, 11:09:36 am »
I have been thinking about making the yoghurt in the book, but have the same issues - the kids won't eat it without flavourings!
We use the Easiyo yoghurts and flavours too, they are fantastic.
1149
« on: October 14, 2008, 03:48:00 am »
Here is one that I have found on another website (Recipezaar) that looks to be a little healthier than the other one I had in mind. I haven't tried this in the Thermomix, but it should be easy enough to adapt.
Apricot Rolls (or slice)
1/2 cup sultana
1/2 cup dried apricot, diced
1/2 cup water
1/2 cup honey
1 teaspoon lemon juice
1/2 cup coconut
1 cup dried powdered milk
1 cup desiccated coconut, for rolling
Directions
Place apricots and sultanas in saucepan with water and honey, simmer til half liquid evaporated. Do not drain.
Add remaining ingredients except coconut.
mix well.
Divide mixture into 3.
Shape into logs, 15 cm long.
Roll in coconut (easier done on plastic wrap and logs wrapped in plastic wrap).
Chill 2 hours before slicing.
1150
« on: October 14, 2008, 12:47:52 am »
I am sure that I have something buried in the depth of all my cookbooks. The one I am thinking of is very sweet, though. If memory serves me at all it has condensed milk, dried apricot, coconut and sugar - yummy but not healthy!
I will have a hunt and get back to you!
1151
« on: October 13, 2008, 01:51:27 am »
Hi Kathryn, & welcome!
I'm from Adelaide and have had my machine for just over 12 months and am still very passionate about it!
Cheers, Amanda.
1152
« on: October 11, 2008, 05:51:17 am »
Same for me. I'm subscribed but never get the new posts.
What goes on over there?
1153
« on: October 10, 2008, 09:18:51 am »
Thanks for that Thermomixer. I will give it another go.
I was a little concerned about both the water and the cooking temp and time - I reduced the water the second time around, but it didn't help.
This is another example of why we need a uniform, standardly tested recipe book. The existing one is too hit or miss.
1154
« on: October 10, 2008, 08:54:19 am »
I have tried twice to make the Hollandaise recipe in the Australian Thermomix book and each time it has come out a nasty, yellow, watery mess! Has anyone else made it?
Does anyone have any modifications that may make it work?
Help, please?
Amanda.
1155
« on: October 09, 2008, 12:12:45 am »
We made these on the weekend and they were wonderful. I guess we must be greedy too, as we only made 4 and devoured them with luscious thick cream. Mmmm.  Thanks for sharing the recipe.
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