I attended a demo the other day and the consultant mentioned making shredded chicken breasts for sandwiches and salads but not how to do it. Can anyone suggest the best way please?

Name of Recipe: Curried Carrot and Celery soup
Number of People: 4
Ingredients:

• 1 onion, peeled and quartered
• 300g carrots, chopped roughly
• 150g celery, chopped roughly
• 1.5 tbsp curry powder (I used my homemade one, not sure where recipe is from though, can use less if you don't enjoy the lingering curry flavour in your mouth)
• 500ml turkey or chicken stock, or water and 1 tbs stock concentrate

Preparation:
Chop onion, carrot and celery in bowl at speed 5, approx 5 seconds.
Add curry powder, stock (and/or water). If you prefer a thinner soup, top up with extra water to reach approx 1 litre mark in the bowl.
Cook on temp 90 for 12 minutes, speed 1.
Blitz on speed 9 for 1 minute and serve with warm bread rolls.

Photos: too late

Tips/Hints:
I made this after having made stock concentrate and although I scraped out as much from the bowl as I could, I didn't clean in between recipes. This may have made the soup even more flavourful and is also why I didn't add any extra seasonings (although I do use much less salt in my stock concentrate as I freeze it so am not so worried about the preservation requirements). Even DS11 loved it (although he did have to accompany with a glass of milk to reduce the curry burn on his lips).

This recipe was inspired by the Carrot and Cumin soup posted by Katya (http://www.forumthermomix.com/index.php?topic=5709.0) which I intended to make, only to realise I had no cumin.

This recipe is converted from the Women's Weekly "Wicked Sweet Indulgences" pg49. The recipe has a few components which could all be done in TMX but we still used stovetop to reduce waiting time for TMX bowl. We found this very rich! Definitely for those with a sweet tooth, but even then small slices might be best.

Ingredients:
250g plain chocolate ripple biscuits
150g butter, melted
2tbsp brown sugar
20g butter, extra
300ml thickened cream
50g milk chocolate
3tsp gelatine
1/4 cup (60ml) water
500g cream cheese, softened
1/2 cup caster sugar
3x60g Mars bars, sliced thinly

Method:
1. Make caster sugar if needed (raw sugar in TMX bowl, 3 seconds, speed 9) and set aside.
2. Place chocolate in TMX bowl. Grate on speed 8 for approx 10 seconds or until sound changes (we use sound a lot to decide how long). Set aside.
3. Place biscuits into TMX bowl. 5 seconds, speed 6. Melt butter in microwave. Add to TMX bowl and combine speed 3, 5 seconds or until just combined. Rinse TMX bowl.
4. Line the bottom of 20cm springform pan (original recipe did not suggest this but DH is ever cautious). Spread biscuit mix in bottom of pan. Press firmly on bottom and approx 2cm thick on sides. Cover and place in fridge for at least 30 minutes to set.
5. Add cream cheese and caster sugar to TMX bowl. Combine on speed 4 until smooth, approx seconds. Set aside in medium bowl. Rinse TMX and pop in fridge to cool.
6. In small saucepan combine brown sugar, extra butter and 2tbsp of cream. Stir over low heat until sugar dissolves, to make butterscotch sauce.
7. Sprinkle gelatine over the water in small heatproof jug. Stand jug in small saucepan of simmering water, stirring until dissolved. Cool 5 minutes.
8. In another small saucepan combine chocolate and 2tbsp cream. Stir until chocolate melts.
9. Add butterfly to cooled TMX bowl. Add cream (less 4tbsp) to bowl and beat until soft peaks form, speed 4, approx 30 seconds but watch carefully so as not to over beat.
10. Fold slightly warm gelatine and Mars bars into cream cheese mixture. Fold in cream.
11. Pour half cream cheese mixture into prepared pan. Drizzle half the butterscotch and chocolate sauces; pull skewer backwards and forwards through mixture several times to create marbled affect. Repeat process with remaining cheese mixture and sauces. cover cheesecake; refrigerate about 3 hours or until set.

Photos:

I want to make a carrot cake and in going through all the recipes I see one that uses plain wholemeal flour. I am writing my shopping list but realised that I have whole wheat in the cupboard already - can I just grind my own wheat and use this instead of the bought stuff?

Name of Recipe: Low-Fat Fudge Brownies - adapted from Tasty Low-Fat Recipes by Family Circle
Number of People: 18 serves
Ingredients:
60g SRFlour
60g Plain flour
1 tsp bicarb soda
90g cocoa powder (I used cacao)
2 eggs
310g caster sugar (I only used 270g)
2 tsp vanilla essence (I used 1tsp as it's all I had)
2 tbsp vegetable oil
200g low-fat vanilla fromage fraiche (Fruche)
140g apple puree
icing sugar, for dusting

Preparation:
1. Preheat oven to 180c. Make caster sugar if you only have raw.
2. add eggs, vanilla, oil, fruche and puree to TMX bowl. Combine sp 4, 6 secs.
3. add sifted flours, bicarb and cocoa (I didn't bother sifting, just added it all - could mix it all together first and then set aside before step 1). Combine 20 secs, sp 5. Wipe down sides, 5 secs, sp 5.
4. Spread mixture into 30 x 20cm, lined pan. Bake for approx 30 minutes, or until skewer comes out clean.
5. Will sink in the middle while cooling. Leave in pan for 5 minutes before removing to a wire rack to cool. Dust with icing sugar and serve (or cut it up and then serve if you are sharing it it I guess...).


This was lovely and moist and I have put the left overs straight into the freezer for school lunches before anyone could go for seconds...

Hi
I have made a lasagna for dinner tonight but have heaps of the cheese mix left over. It is uncooked and has cottage cheese, ricotta cheese, parmesan, nutmeg and a small amount of milk. Can I freeze this? I can't think what else I would make with it.
Thanks,
Kerryn

Hi all

I want to make Afghani Quinoa Stew this week for dinner. Last time I made it I used commercial peanut butter but thought to give it a try with homemade cashew butter (which we have wanted to try for a while). I have spent the last half hour trying to find a recipe but the closes I got was to follow the peanut butter (EDC) recipe and just replace the peanuts with cashews. I read another post from QuirkyJo which said that she uses macadamias in place of oil in her nut butters.

So i guess I'm asking if anyone has a specific cashew butter recipe or if I should just follow the EDC with QuikyJo's macadamias in place of the oil?

Thanks,
Kerryn

Name of Recipe: Two choc raspberry brownies

I have created this by combining bits of other recipes - not intentionally at first, I intended to make two separate brownies but forgot to check the number of eggs in the fridge before I started, so had to adapt. The basis was Johnro's Cranberry and Chocolate brownies (http://www.forumthermomix.com/index.php?topic=6237.0), then I added bits of Black and White Raspberry Slice from Simply Heaven volume 2.

Ingredients:
•   125g Philadelphia cream cheese, softened
•   ¼ cup / 55g white choc chips
•   ¼ cup / 45g caster sugar
•   175g butter
•   200g dark chocolate
•   1 ¼ cups / 155g plain flour
•   ½ teaspoon baking powder
•   1/3 cup / 30g cocoa
•   5 eggs
•   ¾  cup / 165g brown sugar
•   200g frozen or fresh raspberries, defrosted if frozen

Preparation:
1. Add cream cheese and caster sugar to TMX bowl. Beat together on sp 4 for 5 seconds. Add 1 egg and combine on sp 4 for 5 seconds, scrape down bowl and mix another 5 secs on sp 4. Add white choc chips, stir in on soft spoon speed in reverse for 5 secs. Set aside and wash bowl.
2. Melt butter and chocolate together in the microwave.
3. Place all remaining ingredients in TM bowl, mix for 10 secs on sp 5.
4. Add melted chocolate and butter mixture to the TMX bowl, mix 20 secs sp 6, until mixed but do not over beat.
5. Place chocolate mixture evenly into greased and lined slice tray or square pan.
6. Spread cream cheese mixture on top and swirl through the top of the chocolate mixture.
7. Add raspeberries on top, pressing into mixture slightly.
8. Bake in 170 degree oven for 35-40 mins. (Johnro's advice was for the brownie this is based on was "when tested, the skewer should be slightly sticky for a fudgey type brownie – cook longer for a drier end result, but a crisper edge will be produced with longer cooking time". - this is definitely true for this one too. I think I left it in too long as the edges were quite dry while the middle was yummy and moist)
9. Leave to cool in the pan for 10 minutes before transferring to wire rack to cool. Dust with icing sugar and serve with whipped cream and raspberry coulis.

Fingers crossed as I haven't really done such an adaption before - I have mucked up the number and type of ingredients many times but not created something new(ish).

As above, the edges were too dry (you can see in the picture how it had browned a bit) and not so tasty but the rest was really good. If I had known in advance I would not have served the edge bits, particularly the corners. I will take it out much sooner next time. I  have adjusted the cooking time above accordingly.