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Topics - meganjane

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16
Chit Chat / New Opportunity
« on: September 20, 2014, 12:46:08 pm »
Now that a new TM has been released, I reckon there's a new opportunity out there for people like us who know the TM31 like the back of our hands to undertake cooking classes. Think of all those who have purchased a TM31 second hand. Once HO stop doing classes there will be a void.

I'd love to become the new Tenina!
It's my passion to educate people about cooking from scratch, using healthy ingredients and, of course, using the TM31 to make it so much easier.
I've applied to become a Health Coach with Cyndi O'Meara. Classes start next Feb.

Fingers crossed I'm accepted in the first intake.

17
Bread / Megan's Rough Puff Pastry
« on: September 03, 2014, 04:48:49 am »
This is my favourite pastry for pasties. It's divine to work with. I'm not good at pastry, normally as I have hot hands!

Megan's Rough Puff Pastry

250g cold chopped butter
250g plain flour (can use bread flour)
juice half a lemon
110ml cold water - I put 100ml water in a jug and add 2 small ice cubes.

Process butter and flour on speed 6 for 4 seconds.
Add liquids and process on speed 5 until it comes together. If ice is still whole, blitz on speed 8 for a second or two.

Tip out on to silpat mat.
Bring together using the mat to press the sides to make a rectangle shape.
Wrap in plastic wrap and refrigerate for 15 minutes or more.
Place onto floured silpat mat. I have a small container of flour ready to spread over the mat, rolling pin and top of pastry. (A shaker would work better)
Roll into a rectangle, 10cm x 20 and do a book fold. Bring the top ⅓ of the pastry down to the middle and the bottom third up to the middle. Fold the top fold over the bottom fold.
Wrap and refrigerate for 15 minutes.
Repeat this process another four or five times, but rolling out to 20cm x 30 cm each time. Press the ends in to keep the small rectangle shape.
On the last fold, place in the fridge for an hour, or ideally overnight. It can also be frozen at this stage.
When ready to use, roll out, turning, relaxing sheet of pastry regularly to prevent shrinkage when baking (lifting it up from mat or bench and letting it take a loose shape when placed back down) and cut to size. Brush with beaten egg and bake at 190C until golden brown and puffed up.
Scraps can be pressed together, wrapped and refrigerated. Roll out and cut what you can with these.

I make two lots at a time, so I have a decent amount of pastry. Here's my pasties. I cut these with the cutter that comes with the electric pie maker - the larger cutter, 12Cm diameter.


18
Chit Chat / TM Silicone Fibreglass Mats
« on: September 03, 2014, 03:39:55 am »
Just found these on eBay. TM Essentials is the brand. If you go to the shop, there's also a 'Thermo Server'.


19
Cakes / Helene's Whole Orange Cake
« on: August 27, 2014, 02:08:19 pm »
Has anyone made this? I made it today and was very disappointed. 6 eggs, and it was heavy and dry. I followed directions exactly. I made 8 small cakes and 1 round cake.

They looked like they rose and then deflated. I've never had that happen with a cake before. It even tastes 'floury', yet has no flour in it. I was concerned that there's no fat other than that from the almond meal and egg yolks.

Won't be trying again using that many eggs!

20
Chit Chat / Missing my Thermie...
« on: August 19, 2014, 12:36:19 pm »
I had to send my machine to Perth for repairs. I've been getting error 31 and 52 for quite a while and just ignoring it and turning off at the wall. But, recently, it's been slowing down, so had to give it up for a while.. :'(
I didn't realise how much I used it. I've had to change plans so many times with my cooking! My DD has offered hers while it's away and I said, no, it's fine, I'll cope. But I'm not!! ;D

21
Bread / Dinner Rolls et al
« on: July 25, 2014, 02:33:24 pm »
I've played around for years looking for a dinner roll that's soft, fluffy and delicious. I think these ones have finally hit the mark. They lend themselves to a lot of variations. You can use half the sugar if preferred.

If you want rolls for lunch the next day, make dough the night before and place in a greased bowl. Cover with greased plastic wrap and leave in the fridge overnight to prove.

Next morning, remove and allow to come to room temperature before shaping and leaving to rise a second time.

Master Dinner Roll Recipe
The Bush Gourmand

225g warm water
45g instant milk powder (or use 250g warm milk to replace water and milk powder)
1 Tbsp dried yeast
2 Tbsp Rapadura sugar + 2 (or more) extra for sweet buns
1 tsp salt
60g soft butter
380g strong unbleached bread flour (spelt flour works fine)

1. Place water, milk powder, yeast, sugar and salt into Thermomix bowl and mix on speed 2 for 10 seconds. Leave for one minute.
2. Add remaining ingredients and mix on dough setting for 4 minutes.
3. Leave to rise in bowl until MC starts to pop out.
4. Add any remaining ingredients for the type of roll or bun you're making and shape as required. Use a silpat mat if necessary.
5. Place in baking tin and cover with a clean tea towel.
6. Leave to prove in a warm place until doubled in size. This can take 2 to 2 ½ hours in winter.
7. Bake for 20 minutes in a preheated 200C oven.

Dinner Rolls

Shape dough into 9 small balls and place into 20cm square tin. Continue as per Master Recipe and bake for 20 minutes in a preheated 200C oven.
Cool on a wire rack, keeping the rolls together. Or, place into a basket that's lined with a clean tea towel to keep warm for the dinner table.


Hot Cross Buns
Add with flour:
2 Tbsp mixed spice (I blend 2 tsp cinnamon, 2 tsp mixed spice, ¼ tsp nutmeg and ¼ tsp ground cloves)
Once proven in bowl, add 1 cup mixed fruit and knead for a further 20 seconds or so to incorporate.
Cut into 9 even pieces and shape into a ball. To do this, cup hands around a piece of dough and continue pushing dough to the underside until the top is smooth and round.
Place into a 20cm square cake pan and allow to rise. When nearly ready to bake, heat oven to 200C and make piping mixture.

Piping Mixture
1 Tbsp plain flour
1 Tbsp water
1 tsp macadamia oil

Mix together in a small bowl. Place into a small ziplock bag and cut a tiny piece from one corner. Pipe horizontal then vertical lines on the rolls to make the crosses.
Bake for 20 minutes or until they are nicely golden brown. Remove to a wire rack to cool. Try to keep in one piece.
Glaze if desired.

Glaze
2 Tbsp Rapadura
2 Tbsp water

Place in a small saucepan and stir to dissolve sugar. Bring to the boil and allow to boil for 20 seconds. Use a pastry brush to brush over warm rolls.

Flat Hamburger Rolls

Make the master recipe.
Divide dough into 6 and shape each into a ball. Place into a large shallow sided (about 2 cm, enough for rolls to rise) baking tray and press down, making sure there’s plenty to space between each bun. Cover with a silpat mat or well greased foil.  
Place another tray on top of the mat and prove as per instructions. Use 2 tea towels to cover completely.
Bake with tray still on top.

Finger Buns

Make the master recipe, adding the extra sugar.
Divide dough into 6 even pieces. Roll each into a ball, then flatten and roll up to make a sausage shape. Place into a medium sized oven dish or tray, so they have a little room between them, to prove.
Bake as per master recipe.
Allow to cool completely on a wire rack.
Place icing ingredients into Thermomix with butterfly attached.
Blend on speed 2, then increase to speed 4 until creamy.
Ice buns and then sprinkle with coconut.

Icing
1 ½ cups icing sugar
100g soft butter
1 Tbsp milk
Natural pink food colouring, optional
Desiccated coconut, optional

Sweet Scrolls

Make master recipe.
Shape dough into a rectangle on a silpat mat.
Brush dough with melted butter and sprinkle with cinnamon and sugar
Roll dough up from long end into a log. Cut into 9 pieces and place into small square baking dish.
Continue as per master recipe.
Mix icing ingredients together. Leave scrolls for 10 minutes to cool a little, then pour over.


Spice Mixture
60g butter, melted
100g rapadura or coconut sugar
1 Tbsp cinnamon

Icing
1 cup icing sugar
1 Tbsp butter
1 Tbsp hot water
1 tsp vanilla

Savoury Scrolls

Make as for sweet scrolls, using only 1 Tbsp sugar. Use fillings such as grated parmesan and herbs, bacon and cheese, pizza sauce, cheese and salami or wherever your imagine leads you.

22
Bread / Soaked Wholewheat Bread
« on: July 12, 2014, 11:47:43 am »
I love my sourdough, but find that you have to be hanging around for a couple of days in order to produce it. So, I have another healthy option for home baked bread. This is particularly suitable for those who don't tolerate grains well. The flour is soaked overnight to make it more easily digestible.

Rather than repeat the whole recipe and photos, I'll link to the recipe on my blog: Soaked Whole Wheat Bread

23
Recipe Book Recipe Reviews / Huevos Rancheros QC page 52
« on: June 27, 2014, 12:05:21 am »
I halved the recipe and didn't tweak at all other than adding the kidney beans with the tomato paste and herbs and spices, which I wasn't supposed to do! Didn't matter, they didn't break up too much.

I used one heavy based frying pan and two eggs.

Delicious breakfast that's pretty quick, really. It did take me longer because I made the corn tostadas as well. Served with sliced avocado, forgot the sour cream.

5/5 from me.

Linked JD

24
Recipe Book Recipe Reviews / Citrus Marmalade - New EDC Pge 46
« on: June 04, 2014, 08:48:51 am »
The preparation for this recipe is fairly time consuming. You have to use a peeler to take off all the peel and then blitz it, cook it, drain it.
Then remove pith and chop fruit.
I had little limes, so it took ages. I had to use another 200g sugar (recipe calls for 300 total) as it was very sour because I used mostly  limes with 2 lemons.
I think the recipe in the original EDC is better (unless fruit is extremely 'pithy'). It also uses a lot more sugar.

2/5

Linked JD

25
I made this one today for something different as I normally make my own almond and cashew milk.

It separated immediately and was a nasty light grey colour. I didn't like the taste at all. I also found it difficult to strain as it became quite thick. I wouldn't cook this one if I made it again. I prefer almond and cashew.

Just realised that I had cooked this for 4 ½ minutes instead of the 4 minutes stated in the recipe. This could be why it separated and was thicker. Jo's recipes are usually spot on, so I'll have to try it again.

Linked JD

26
Chit Chat / I'm a Grandma!
« on: April 14, 2014, 11:45:49 am »
My DD has had a very big baby boy - 9lb 1 oz, born last Tuesday morning. I'm to be called Mimi after my French grandmother. and DH is Grumpy.
She was 9 days overdue and we had to be in Albany near the hospital four days before the due date, so I've been away for some time!

She and her DH are lovely parents, very relaxed and doting. It's lovely to see. I only get to see him for another 10 days before I head off overseas for three weeks. I'll be skyping every couple of days so I don't miss out on all those changes that happen in the first few weeks.

27
Recipe Book Recipe Reviews / Chicken Cashew Nut, Page 111 New EDC
« on: April 14, 2014, 11:39:06 am »
There were a few steps in this dish and I had to really concentrate when reading the recipe.

It is very tasty, but the chicken (recipe calls for 400g and I had two chicken breasts which came to 450g) was cooked when the rice was, so I had to put it into another dish. There's also way too much rice, I'd reduce it to 300g next time.
I would also chop up all the garlic and ginger at the same time and just remove a spoonful for the sauce. Adding a chilli here would be nice.

My tweaks:
1. I added 2 Tbsp soy sauce to the chicken when it was mixed in with the garlic and ginger. Would definitely do this again. A tsp of sesame oil would also be nice.
2. I added the brine from the Bamboo Shoots to the liquid when steaming vegies.
3. I used all the steaming liquid to make the sauce and used 1 Tbsp cornflour.

4/5
Linked CC

28
Chit Chat / Free e-book
« on: March 16, 2014, 01:13:37 pm »
Here's an e-book I've downloaded which is a Free Varoma Cookbook: My My My Myyy Varoma Cookbook

I like Peta Lee's blog and Facebook page. She has some great recipes and ideas and quite a big following. Enjoy!

29
Starters and Snacks / Spiced Pear Paste
« on: January 01, 2014, 04:54:28 am »
Name of Recipe:
Spiced Pear Paste

3 pears, cored and chopped (don't bother peeling)
Juice 2 lemons
50ml water
½ tsp mixed spice
380g rapadura or raw sugar.

Blitz until smooth and scrape down. Cook on Varoma/40 minutes/Speed 2. Pour into small tubs to set. Serve with soft cheeses.
This made 3 tubs the size of the little green demonstrator bowls.

30
Recipe Book Recipe Reviews / Raw Energy Beetroot Salad. KIS
« on: December 30, 2013, 03:50:46 pm »
I made this for Xmas lunch. I found speed 4 wasn't enough to chop either carrot or Beetroot and used speed 5. It was missing something, IMO. I can't put my finger on it, perhaps less OJ and more balsamic.  I'm not a huge fan of raw beetroot, so perhaps that's why I didn't like it that much.
Linked CC

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