This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Topics - bron
46
« on: May 05, 2009, 07:19:17 pm »
For new arrivals who haven't tried this one out yet..... This is how I make it, its lovely every morning, I guess there are a few variations if anybody else would like to add below.... how they make it  Fresh Orange Juice Serves 2 large glasses Ingredients 4 juicy oranges peeled (no pips) 50g sugar 4 big ice cubes (or 6-8 lttle ones) 50g water Preparation Place peeled oranges in THX with sugar and ice, blitz progressively 5 to 8 for 30 seconds, add water and program 30 seconds speed 9.
47
« on: May 05, 2009, 07:02:37 pm »
Have also found this recipe which makes the meringue with heat, my book says can also be used to make pavlova. Seems to be the quickest and easiest way to make, worth trying!
Swiss Meringue:
serves 8 to 10:
Ingredients:
4 egg whites
200g sugar
pinch salt
4 drops lemon/ vinegar
Preparation:
Place butterfly over blades, add all ingredients together and program 4mins, 50º, speed 3 and 1/2. Bake in preheated oven 150º, after 15 mins drop to 100º and bake for 1 hour, leave to cool in the oven.
Photos:
Tips/Hints:
Think this one is possibly the best option for speed. If someone fancies testing this one out, please be my guest!
48
« on: May 05, 2009, 06:49:32 pm »
Have not tried this one yet!
French Meringue:
serves 8 to 10:
Ingredients:
20g sugar
4 egg whites
4 drops lemon or vinegar
pinch salt
100g sugar
100g icing sugar
Preparation:
Preheat oven to 100º
Make icing sugar first
Place butterfly over blades, and add 20g sugar, egg whites, lemon or vinegar and salt, program 4 mins speed 3 and 1/2, have to be really stiff, if not program longer. In a big bowl mix the sugar, pour over the meringue and slowly mix together. Place on greaseproof paper and bake for 2 hours. Can be left in oven overnight to fully dry out with oven door ajar.
Photos:
Tips/Hints:
49
« on: May 05, 2009, 06:40:48 pm »
Pavlova:
serves 10:
Ingredients:
5 egg whites
4 drops of lemon or vinegar
pinch salt
2 spoons sugar
1 teaspoon cornflour
150g sugar
150g icing sugar
1/2 teaspoon of mix of 4 spices: clove, cinnamon, nutmeg & ginger
Preparation:
Preheat oven 150º
On greaseproof paper, draw a circle of 25cms.
Make the icing sugar first
Place butterfly over blades, add egg whites, vinegar/lemon, salt and 2 spoons sugar program 5 mins, speed 3 and 1/2.
In a bowl mix cornflour, spices and sugars and gently fold into the meringue. Place half the mixture and fill the circle drawn, and with the other half, spoon around the edge of circle making a volcano type shape. Place quickly in oven and after 10mins at 150º drop temp to 100º and bake for 1 hour. Switch off oven and leave in oven until cool with oven door slightly ajar. The meringue should be crispy outside and softish inside (mine was)
Fill with whipped cream and fresh fruit
Photos:
Tips/Hints:
When you remove from oven peel off the paper and place on dish or tray, as it will crack quite easily
50
« on: May 01, 2009, 07:25:45 pm »
Coquitos in Spanish:
Makes 24:
Ingredients:
Custard Cream
200g milk
70g sugar
1 egg
20g corn flour
some vanilla
Macaroonies
Custard cream as above
100g sugar
1 egg
25g honey
200g dessicated coconut
Preparation:
Place all ingredients for custard cream in THX and program 5 mins 100º speed 4. Leave to cool (I left for 15 mins) Preheat oven to 180º. Add rest of ingredients and mix 10 seconds speed 4.
Place in piping bag, and pipe out on tray with greaseproof paper so about 3 cms high. Make them quite big. Mine turned out smaller than should have done! I got about 30 instead of 24. 15 mins in oven. Crispy outside and soft inside.
Photos:
Tips/Hints:
These are addictive, the whole house smells amazing, you will have the whole neighbourhood knocking on the door to try one!
If any left over, place in tin. I didn't get any left over!
51
« on: April 28, 2009, 04:02:48 pm »
This is definitely one to impress....big time! Fantastic combination without being sickly sweet, went down a treat at work!  Banoffee Pie:8/10:Ingredients:Pastry350g flour 130g cold butter, little pieces 70g water pinch salt 2 tablespoons sugar 1 teaspoon baking powder 2 tablespoons cocoa powder Dulce de lecheyummy caramel  1 litre full fat milk 130g sugar 120g brown sugar 200g fresh cream 1/2 teaspoon bicarb Whipped cream500ml fresh cream 35% fat 2 tablespoons icing sugar 5 bananas (our bananas are tiny) probably 3 would be enough Cadburys Flake to decorate 1 beaten egg to brush pastry Preparation:Place all ingredients of the pastry in THX in order as above in list. Program 15 seconds, speed 6. Place straight into a plastic bag in fridge to chill for at least 15 mins. Make the Dulce de leche by placing all the ingredients in THX and program 50mins, Temp Varoma, Speed 5. Place basket over the hole in lid so that it evaporates. Makes an extremely thick, sticky, toffee caramel. Pre heat oven to 180º, and roll out pastry into quiche/flan/pie dish. (I made 1 big one and 2 small individual ones) Prick with fork, and brush with egg and bake for 15 to 20 minutes, until a bit crispy. Remove from oven and slice the bananas and cover the pastry with the bananas, by this time the Dulce de leche should be finished pour over the bananas and chill. When its chilled, (I waited till next morning) whip the cream in THX by placing butterfly over blades, add chilled cream and program speed 3 and 1/2 until stiff (mine took about 30 seconds) and then sprinkle some icing sugar in and carefully fold in, pipe over the pie and then finally crumble the Flake over the top. Photos:Members' commentsJD - It certainly is delicious. Must admit though I was a bit worried about how I was going to clean my TM bowl with that caramel cooking away at such a high temperature for so long.. No need to worry though, it was easier to clean than mashed potato. I soaked my bananas in lemon juice to prevent them from going brown as it is going to take the 2 of us a while to eat this huge pie - Mum will get a chunk, have to share the calories around! I can see me doing this dessert without the pie crust too. Would cook it a little less time so that it isn't quite as thick and layer it in some nice stemmed glasses with the bananas & cream. I've also made this with a biscuit base instead of pastry, it's a lot quicker. Julie) - I made this today only making biscuit bases instead of pastry. I got a 20cm tart and 2 mini tarts (only 6cm bases) out of this filling. Was so much nicer than other banoffee tarts I've made, they were always too sweet, but we found this to be just right. Biscuit base recipe - this is enough for a 20 cm tart and 4 mini tarts. 250g pkt granita biscuits 125g butter, melted Place the whole biscuits in the TM bowl. Process 4 secs/speed 8. Pour in the melted butter and combine 15 secs/Reverse speed + 3, until fully incorporated. Divide the biscuit mixture among chosen sized tart tins with removable bases. Use your fingers or the back of a metal spoon to firmly press the biscuit mixture over the base and side of each tin. Place in the fridge until required. You may wonder why after adding the butter I mix on reverse speed. It's because I've found in the past that if I blitz the biscuits too much, when the tarts have chilled in the fridge the bases can be quite hard to cut through with a spoon. I've found mixing the butter through on reverse will incorporate it throughout the biscuits without chopping them any more. CC - I found this about biscuit bases that Thermomixer posted ages ago. It cuts out melting the butter. http://www.forumthermomix.com/index.php?topic=3036.msg35510#msg35510Debbiebillg - The banoffee pie was a very huge success. Not one piece left ! There were other deserts left over (there was too much as usual), but none of the banoffee pie !!!! ohhhhh so yummy. Brilliant recipe ! cgonsalv - Finally made this today with a biscuit base ... can't believe that the dulce de leche was so easy to make. Thank you all for the recipe and the hints. It was yum. dede - Just finished making this, my caramel was really thick, should I have cooked it not quiet so long? I let it go for the whole 50min, I noticed the caramel thickened up a lot in the last few minutes of the cooking process. Just a bit rich for me. Update - Ok well I just discovered that the Banoffee pie is heaps better the next day, decided to have a little bit tonight again, this time I really enjoyed it. Thumbs up from me and everyone else. DH agreed that it is much nicer today. Mab19 - I made this for our dessert at the bbq at the weekend. A huge hit with everyone. DD does not like bananas but even she ate some after picking out the banana. chrissa - I've just made this and stopped cooking with 7 minutes to go as it was very dark and very gluggy. I laughed at the instruction to pour it over the bananas because it was more chuck it on spread it out which didn't go well with the biscuit crumb base. I hope it tastes ok for dinner tonight. Update - I'm so happy with the way this turned out. The caramel lightened by the time dinner came around and it was absolutely delish. Even fussy DH liked it. Wonder - I followed the recipe exactly and it was done in no time. We found the pastry a little dry so next time will use a biscuit base as others have but will use chocolate biscuits as I think the subtle chocolate flavour on the bottom adds to the overall taste.
52
« on: April 28, 2009, 01:37:36 am »
Place 500g water in THX. Place eggs in basket and program Temp Varoma, speed 1 and times as follows: (I would say these times are for very large eggs) 11 mins - liquid yolk and creamy white 12 mins - creamy yolk and firm white 13 mins - softish yolk 14 mins - quite firm yolk 15 mins - hard boiled eggs If your eggs are small, reduce time. I think the above is a pretty good guideline, works for me always, I have very large eggs, with double yolks sometimes! 
53
« on: April 28, 2009, 12:52:30 am »
Photos first to make you all really drool....
First class bread, best I have ever tried...ever!
Promise!
54
« on: April 20, 2009, 07:54:01 pm »
Sauteed Potatoes:Side dish (2 or 3):Ingredients:100g Olive oil 100g water 600g Potatoes sliced 0.5 cm thick 100g green pepper cut in strips Salt Preparation:Place butterfly in THX and add oil and water, program 4 mins, Temp Varoma, spoon soft.  Add potatoes, green pepper and salt and program 13 mins, Temp Varoma, reverse and spoon soft. Remove butterfly and pour into basket to drain off fliud. Serve. Photos:Will post soon Tips/Hints:These is perfect potato also for making Spanish Tortilla (without the green pepper) Just beat 6 or 7 eggs in THX and pour into small frying pan with potatoes. Medium heat, keep it moving until the egg is cooked and with the help of a small plate turn omelette over and brown the other side. Any questions please ask! These potatoes can also be made with garlic and onions instead of the green pepper, or you can use a mixture of red, green and yellow pepper to really impress the family! delicious too!
55
« on: April 09, 2009, 10:58:55 am »
BreakfastLoupe de Loupe:1 big juice:Ingredients:1/3 Melon (approx 500g) 2 big ice cubes 30g fructose (optional) I did 100g water Preparation:Place melon, fructose and ice in THX and blitz Speed 5 - 8, 30 seconds. Then add water and blitz 2 mins Speed 10 Photos:Tips/Hints:It makes about 700ml, 2 big glasses, but as this is a detox with no other foods, you must make the full amount. Sit down and slowly drink it. You will!!! This juice helps to prepare your body by digesting last nights dinner, and by eliminating toxins from your kidneys and bladder.
56
« on: April 07, 2009, 06:35:27 pm »
Did you guys see the Instant Banana ice cream in the Veg book? Awesome texture and as long as you have frozen some bananas, INSTANT!
We have an instant recipe here (in Spain) 100g icing sugar 300g frozen fruit (I use half bananas, half strawberries) 200g yoghurt (slightly frozen if possible) First make icing sugar 20 seconds Speed 5 to 10 Add frozen fruit, blitz 30 seconds Speed 5 to 10 Add yoghurt and 1 minute Speed 5. Voila!!! Very nice...instant low fat ice-cream! Members' commentsJD - This is a little beauty Bron - had everything on hand so whipped it up in no time. Found it doesn't set hard like sorbet or most ice-creams either so that is another bonus. I partly froze the yoghurt and did half strawberries and half bananas as you suggested. Chelsea - I made this for dessert last night and it was delicious. I used 150g frozen banana pieces and 150g frozen blueberries. The leftovers have set to a lovely frozen yoghurt/ice-cream consistency and probably won't need to be re-whipped before eating. Next time I will reduce the amount of sugar as it was a little too sweet for us. Jules - We had this for dessert tonight, the rest is in the freezer. But it was wonderful, we just made it with banana as that is all we have, but will definitely be made again. Even hubby liked it, and he does not eat much in the way of sweets. Have made this a few times now. Always a hit. Sprinkled with a touch of nutmeg. rubyslippers - This was yummy. I can't wait till summer to try many variations!
57
« on: April 02, 2009, 06:51:34 pm »
Well, I am having difficulties in making juices for a fab diet, which are delicious in a juice extractor. This glass of juice has 5 carrots 1 apple 2 pears It makes a lovely big juice of maybe 300ml to 350ml. I have tried to make in THX the following and its horrible!!!    1 grated carrot first 1 apple 1 pear 2 big big ice cubes half glass mineral water 1 tablespoon fructose Disgusting!!! It is was really bad, in fact it gave me indigestion for about an hour!!! So I tried it with adding an orange, but still not right! Was thinking of adding a lemon too, what do the experts think  Should I give up, and resort to my extractor 
58
« on: April 02, 2009, 06:41:07 pm »
Well I have just made a Spanish Vegetable Stock and I see it differs from this one. This one is very popular here. Thought I would post it for you to try too! 2 cloves garlic handful flat parsley 2 carrots 1 small turnip 1 parsnip 1 sticks celery including leafy part 2 leeks 1 onion (I weighed all these ingredients and it all weighed 820g) Place them all in THX and blitz 7-10, then add 200g salt and 20g olive oil and program 30 mins, 100º, speed 2 & 1/2. Then blitz 7-10 for 30 seconds and store in fridge in a jar. Will try your one Thermomixer next time and compare
59
« on: March 31, 2009, 11:00:10 pm »
This is the perfect recipe when you are going to have guests for tea, and wish to impress! Or as a dessert for dinner party! Must admit, I spoil my lot and make this quite regularly. You can adapt recipe, and instead of lemon, add vanilla, instead of almonds add some fruit like mandarin segments, or blackberry jam on top after its cooled etc etc the variations are endless. Every time I make this I try something a little different to surprise the family..... Traditional Baked Cheesecake:serves 8Ingredients:Biscuit base125g plain marie biscuits (whatever you have in cupboard, can vary them too!) 75g almonds (any type) 90g butter Cheese filling3 eggs 160g sugar 200g cream 500g mascarpone or similar juice and peel from 1 lemon heaped spoon of corn flour 75g raisins 50g flaked almonds to decorate Preparation:Firstly, make the base. Add almonds to THX and chop few seconds on Speed 5, or you can use ground almonds. Add biscuits 5 seconds, speed 5, then add butter 10 seconds speed 5. Press into a loose bottom greased cake tin with a metal spoon. Preheat oven 200º. Blitz the lemon peel. Keep aside. Then place butterfly in THX and add eggs and sugar. Program 5 mins, Temp 37º, speed 3. Then program further 5 mins, speed 3 (no heat). Add cream, cheese, lemon juice, lemon peel, and corn flour and mix 30 seconds speed 3. Pour half mixture over the biscuit base and scatter over raisins, then pour over rest of mixture. Sprinkle flaked almonds over the top carefully Place in the centre of oven for 40 mins, almonds should be gently toasted on top. Photos: Will post photos next time I make it, should do at the weekend Tips/Hints:DO NOT remove from tin until well chilled and set. Best to make the day before! As I mentioned before there are so many variations, but this is possibly the most traditional one. I have also made the following ones: 1. lots of vanilla, and no nuts or raisins or lemon. Chocolate biscuit base. Very good. 2. with a drained tin of fruit mixed in, no nuts. 3. also with mandarins, chopped in 4. my next one will be with some THX strawberry jam spooned over the top whilst cooling.... One further tip.... not too sure why, but my tin always leaks a bit with this recipe, and not with any other cake or sponge, so I always place some foil on the bottom of the oven, to stop the butter dripping onto the oven and smoking the kitchen out. Could possibly be just my tin...but maybe its the biscuit base :-\It just leaks a little  )
60
« on: March 31, 2009, 02:55:36 am »
Lasagna:Serves 6/8:Ingredients:18 ready to use lasagna sheets- the ones that don't need cooking/soaking (sorry can't think of better word)The tomato sauce50g olive oil 130g carrots 130g onion 180g mushroom (didn't have any) 50g green pepper 50g celery 2 cloves garlic 500g tinned chopped tomatoes The rest500g mince meat (I use mix pork and beef) 1/2 glass red wine (drank the other 1/2!)  salt, pepper, oregano bay leaf Bechamel Sauce10g olive oil 50g butter 60g flour 800g milk nutmeg, salt, pepper Grated cheese to finish off Preparation:Firstly grate the cheese! Speed 7 a few seconds. Keep aside. Place all the ingredients for the tomato sauce in THX and blitz 15 seconds, Speed 5. Scrape down with spatula and program 7 mins, Temp Varoma, Speed 1. Then add the meat, mixing it in well with the spatula, add salt and spices and red wine and program 15 mins, Temp Varoma, reverse (anticlockwise) spoon soft. Place in a bowl. Without washing the THX! add olive oil and butter and program 2 mins, Temp Varoma, Speed 1. Add flour, and further 2 mins, Temp 100º, Speed 1 and 1/2. Add milk and salt, pepper and nutmeg, program 9 mins 100º, Speed 4. In the meantime, preheat oven 200º and grease a deepish tin or dish with some butter and start off with a layer of pasta, place half meat sauce on this, some more pasta, the other half meat sauce, the last layer of pasta, and cover with the bechamel sauce and the grated cheese on top. Straight into the oven for 20 or 25 mins, till its lovely golden brown. Photos:Tips/Hints:I always leave it to stand for 10 mins as its easier to serve and not so hot!! No burnt tongues! There have been no reviews of this recipe to date
|
|
Show Posts