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Topics - Nay-nay
31
« on: February 15, 2010, 08:14:30 am »
This used to take me 1 1/2 hrs on the stove!!
Name of Recipe:Boiled Bunya Nuts
Ingredients:
Bunya Nuts
hand full Salt
1L water
Preparation:
Put basket in TMX and fill with Bunya Nuts. Put water and SALT in put on 100oC for 30-40mins speed 2. Boil until pointed end splits. Allow to cool in the boiled water.
Tips/Hints:Just like boiled peanuts you can add flavour to these in cooking process eg. curry.
Once cooked these can be eaten on their own (don't stand down wind!  ) or can be used to make pesto or tossed through salads or quiches ect.
Photos:
32
« on: February 10, 2010, 08:20:05 am »
This is an old fashion dessert that has been lost in time but with TMX having the preset blood heat temp (37oC) it's easy peasy and super fast! Dessert can be made just as you're serving tea and chilled while your eatting and ready for after!
Junket
Number of People:4
Ingredients:
1L Milk
4 tsp sugar
1/4tsp of Junket Powder
Flavour of choice - some suggestions include:
- Vanilla
3 tsp coffee
50g grated chocolate
peel of 1 orange
lemon peel
Toppings:
- roasted coconut
cinnamon or nutmeg
grated chocolate
peel
fruit
Preparation:
Bring milk, flavour and sugar to blood heat temp 37oC speed 1
Have dessert glasses ready - this has to be done quick - mix junket with a little water (1tbsp) tip through TMX lid while on speed 2 for 2 seconds - QUICK pour milk into glasses and don't move glasses until set. Any big movement with these and the mix splits. Top with choice of Topping - Enjoy! 
Tips/Hints: Any flavour works even coffee syrups and liquors
What's your favourite flavour?? Photos:members' commentsbellesy - We're having this tonight and I've flavoured it with 1.5 tablespoons of strawberry Nesquik (as I miss those flavoured junket tablets). It tastes just the way I remembered it! Using (full fat) flavoured milk instead of plain milk might also be a way to have a range of flavours. JD - I like the sound of coffee junket andie. Made the plain version today but it was pretty tasteless so next time will use some of Chookies iced-coffee syrup and see how that goes. andiesenji - My dad always loved coffee-flavored junket. I didn't have a specific recipe, used espresso brewed in a moka pot, and mixed with full-cream milk to make a pint of liquid, sugar substitute (Splenda) because my dad was also diabetic - just to taste, perhaps a teaspoon full, heat the liquid just till it's warm. I dissolve one Junket Rennet tablet in a tablespoon of cold water, stir it into the milk/espresso mixture and pour it into custard cups. It sets rapidly and my dad always wanted to eat it as soon as it was set but the rest went into the fridge and when he would get up during the night, he always had one for a snack. I've made a mocha junket and piled foamed milk on the top - I am not a big fan of sweetened whipped cream - and the foamed or frothed milk is light and airy with a milky taste that complements the mocha. Again, I don't have a recipe for it, just make the mocha to taste with espresso and milk to which I add cocoa mix until it tastes right and then I add the rennet dissolved in a tablespoon of cold water - one tablet to one pint of liquid which would be a little less than half a litre for you. ILB - Well made this for dessert tonight as I've had the junket powder in the cupboard for nearly a year and hadn't tried it yet. So thanks Nay Nay. We added some cocoa (next time I'd dissolve it properly) and DD loved it and told me a couple of times how delicious it was. I made 1 Lt which is too much for us really, so will try a smaller qty next time. Nay-nay - 500ml is plenty for 2 dessert glasses and only need 1/8 tsp of powder.
33
« on: February 05, 2010, 01:20:50 am »
After spending 3 days out of this week in the Emergency room with my mother-in-law and finding 'emergency surgery' takes a week to happen, I decided to do some research on Gallstones and share with you the recipes I have been able to prepare in good ol' Thermie.
BEET RECIPETreatment for Gallbladder PainTake 1 large organic raw beetroot washed (not peeled unless not organic) and finely grated by whizzing in TMX for 5 secs on speed 6-7 add juice of 1/2 lemon by squeezing on the lid with MC in place and then 2 Tbsp flax oil(Flax oil is by far the superior choice here as it is an omega 3 essential fatty acid, but if you only have extra-virgin cold-pressed olive oil in the house, you can substitute it temporarily.) Take one teaspoon of mixture every hour throughout the day. On day two and three make a fresh batch using ¼ of a large beet. Take one teaspoon of mixture 3 to 4 times a day or more. Make this mixture to add to your salads frequently or eat alone as above 2 or 3 times a week. This will keep the bile thin and moving. Note: If you cannot get organic beets, be sure to peel them. Otherwise, use the peel as well.Beets in any form are an excellent food for both the liver and the gallbladder. Green Soup Recipe for Relief of Gallbladder PainOne bunch parsley 3 medium zucchini ½ lb. Green beans 5 stalks celery Steam together for 8-10 minutes in varoma. Puree in TMX for 20-30 sec on speed 6-7. NOTE: THIS SOUP IS NOT FOR A GALLBLADDER ATTACK! Use the Flax Seed Tea. Liquids are best during an attack. You could try the Beet Recipe. Many find it helps, but others do better with just liquids. It is wonderful for relief from all sorts of gastric disturbances such as stomach pain, gas, and indigestion. I do not add any fat or salt to this recipe. It can be used anytime but is particularly useful as a three day fast with nothing else but water. It is both nourishing and easy to digest. You can alter the amounts to taste. More beans add more sweetness. Flax Seed Tea RecipeUseful during a gallbladder attack. Add 1 Tbsp of organic flax seeds to 2 1/2 cups of water and put on 100 oC for 5 minutes  . Steep 10 minutes. Strain and sip slowly. These recipes and other helpful information can be found at : http://www.gallbladderattack.com/gallbladderdiet.shtml
34
« on: January 11, 2010, 09:10:31 am »
Some info I received today from HO. This info is for Australia.
Some good news for the New Year – the Indian Cookbook has finally arrived and is now available. Please note that no back orders have been kept so all orders must be resent to Head Office.
Customer Price - $35.00
ThermoMat – Out of Stock
Unfortunately the ThermoMat is still out of stock. No back orders have been kept for the ThermoMat and once these are available again, Consultants will be notified.
35
« on: January 03, 2010, 09:08:32 am »
So - do you get left over bread and rolls and wonder 'just what else can i do with this?' (other than bread pudding and bread crumbs for the freezer) I got this recipe a couple years ago off the 'Food Safari' (if I remember correctly) on SBS. It is Maltese and is a fruit cake but very moist. I'm not happy about using custard powder anymore and don't have it even in the house, so does anyone know how they would have originally made it - not with custard powder? Ingredients1 loaf day-old bread 375g sugar 2 tbsp custard powder 2 tbsp cornflour 4 tbsp cocoa 2 eggs, beaten 500g mixed dried fruit 250g almonds 250g glace cherries, halved Vanilla to taste 4 tbsp whisky, brandy or sherry Preparation1. Preheat oven to 200 oC 2. Tear bread into small pieces and soak in cold water for 15 minutes until soft. 3. Place bread in a colander and mash, draining liquid. 4. Transfer to a large bowl and add sugar, custard powder, cornflour and cocoa. 5. Stir in beaten eggs and mix well. 6. Add dried fruit and half of the almonds and glace cherries. Add vanilla and whisky. 7. Pour into a baking dish and decorate with remaining cherries and almonds. 8. Bake for 45 minutes to 1 hour (check puddina by piercing - should be dry when you take it out). Can be served warm or cold. members' commentsfaffa - Maybe cornflour and vanilla essence Nay. Otherwise someone pointed me in the direction of Orgran Custard Powder which has no nasty in it. cookie - Nay-Nay, I've made that and loved it. (We're fans of Food Safari) Trudy - I downloaded this recipe for my daughter as her in-laws are from Malta. She has made it a few times and her Mother-in-law said it was just like she used to make. It makes a lot and freezes very well. I feel it's more like a very moist pudding than a cakem DD serves it with custard as a pudding.
36
« on: January 01, 2010, 08:58:35 am »
My cousin had this bottle of Curry Ketchup she said she can only buy from a Dutch Deli that she added to whole egg mayo to make the yummiest potato salad. Just wondering if anyone knows of it and knows how to make it. It obviously has curry in it but it was creamy looking. Anyone???
37
« on: December 09, 2009, 01:48:18 am »
Gardein "Chicken" Scaloppini
Recipe from The Conscious Cook by Tal Ronnen
"This is a mash-up of my French and Japanese influences, with a very American meat-and-pasta sensibility. "Scaloppini" refers, of course, to a thin cut of meat, which here is Gardein, a vegan substitute that's a great transitional food for meat-eaters. Instead of European wine, this sauce calls for sake, and shiitakes are swapped in for traditional button mushrooms. The udon noodle cakes and pea shoots are another Asian touch, but the overall complexity and lushness of the dish give it a French feel."
- Tal Ronnen
Ingredients:Serves 4
Udon Noodle Cakes:
4 packs (7-ounce single-servings) precooked udon noodles , still in their packages
Sea salt
2 Tbsp. extra-virgin olive oil
Freshly ground black pepper
Pea Shoots:
Pinch sea salt
1 Tbsp. sesame oil
2 cloves garlic , minced
1/2 cup faux chicken stock
2 cups packed pea shoots
"Chicken":
4 Gardein breasts
Sea salt
Freshly ground black pepper
1/4 cup unbleached all-purpose flour
4 Tbsp. extra-virgin olive oil
1 pound shiitake mushrooms , stemmed and cut into 1/4-inch slices
1 cup dry sake
1/2 cup faux chicken stock
1/2 cup Earth Balance (butter substitute)
1 Tbsp. minced fresh chives
Microgreens to garnish
To make the udon noodle cakes: Preheat the oven to 200°. Remove the plastic from the noodles, keeping the noodles tightly packed. Using a 3-inch round cutter or ring mold, cut one round of noodles from each pack.
Place a large sauté pan over high heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.
Add the noodle cakes and fry until browned and crisp on both sides, seasoning with salt and pepper as they cook, about 3 minutes per side. Remove to a paper-towel-lined baking sheet and put in the oven to keep warm.
To make the "chicken": Flatten the Gardein breasts with your hand to 1/2 inch thick, then cut each into 3 pieces. Season with salt and pepper, then dredge in the flour.
Wipe out the pan you used for the noodle cakes, and add 2 tablespoons of the oil. Heat over medium heat, then add the Gardein pieces and cook until browned, about 3 minutes on each side. Remove to a plate and set aside.
Add the remaining 2 tablespoons oil, heat over medium heat, then add the mushrooms and cook for 3 to 4 minutes, stirring often, until softened. Deglaze the pan with the sake and cook until reduced by half, 2 to 3 minutes. Add the stock and cook for 2 more minutes.
Remove from the heat and whisk in the Earth Balance 1 tablespoon at a time, whisking constantly so that the sauce doesn't separate. Stir in the chives. Return the Gardein to the pan and toss to coat it with the sauce. Cover to keep warm while you make the pea shoots.
To make the pea shoots: Place a medium sauté pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke.
Add the garlic and sauté for 30 seconds. Add the stock and pea shoots and sauté for 3 to 5 minutes, until wilted. Drain the excess liquid.
To assemble the dish: Place a noodle cake in the center of each plate. Top each cake with a spoonful of pea shoots, then top the pea shoots with 3 pieces of the Gardein. Spoon a little of the sake and mushroom sauce over the Gardein and drizzle it around the plate. Garnish with microgreens and serve immediately.
38
« on: December 09, 2009, 01:46:18 am »
Recipe from The Conscious Cook by Tal Ronnen
Dots of Chive Oil, featured in Chef Tal's book The Conscious Cook, give dishes like Celery Root Soup a sleek, dramatic finish.
Ingredients:Makes 1/2 cup
1 small bunch chives
1/2 cup canola oil
Pinch sea salt
Freshly ground pepper
Blanch the chives for 30 seconds in boiling water, then drain and chill in an ice bath. Drain, wrap the chives in a towel, and squeeze the moisture out. Place in a blender with the remaining ingredients and blend for 2 minutes. Strain through a fine-mesh sieve. Put the chive oil in a plastic squeeze bottle with a small opening or use a spoon for drizzling it on the soup.
39
« on: December 09, 2009, 01:45:14 am »
Celery Root Soup with Granny Smith Apples
Recipe from The Conscious Cook by Tal Ronnen
"This is the most popular soup I make—people go crazy for it. I first made it for a supper club I started at my friend Ko's jazz place in L.A. Throwing in some diced apple at the end adds a surprise tartness, and dots of chive oil give it a sleek, dramatic finish." - Tal Ronnen
Ingredients:Serves 6
Sea salt
3 Tbsp. extra-virgin olive oil
2 medium celery roots , peeled and cut into 1-inch cubes
2 stalks celery , chopped
1 large onion , chopped
2 quarts faux chicken or vegetable broth (try Better than Bouillon brand)
1 bay leaf
1 cup thick Cashew Cream
Freshly ground black pepper
1 unpeeled Granny Smith apple , very finely diced
Chive oil
Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.
Add the celery root, celery, and onion and sauté for 6 to 10 minutes, stirring often, until soft but not brown. Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes. Add the Cashew Cream and simmer for an additional 10 minutes.
Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high. Season with salt and pepper to taste. Ladle into bowls. Place a spoonful of the diced apple in the center of each serving, drizzle the Chive Oil around the apple, and serve.
40
« on: December 09, 2009, 01:43:24 am »
Cashew Cream
Recipe from The Conscious Cook by Tal Ronnen
Cashew cream is a vegan-chef staple that stands in for dairy in a variety of ways.
In the raw-food world, where it originated, it's used in lots of desserts. When you cook with it, though, it can be so much more—from cheese filling in ravioli to heavy cream in soups. It can be stored 2 to 3 days in the refrigerator and can be frozen for up to 6 months (although after it's defrosted it can be a bit lumpy, so it's good to give it a spin in the blender to smooth it out before using it).
The trick when making cashew cream is to use raw cashews. They have no flavor of their own; they're just a vessel for fat and creaminess. (It's the roasting that brings out the familiar sweetness in cashews.) Because it has a nice fat content, cashew cream reduces in a pan even faster than heavy cream. (Soy milk, which some people use in vegan cooking, has no fat, so it doesn't reduce into a thick sauce—it's really not an alternative.)
Ingredients:Makes about 2 1/4 cups thick cream or 3 1/2 cups regular cream
2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water
Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you're not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)
To make thick cashew cream, which some of the recipes in this book call for, simply reduce the amount of water in the blender, so that the water just covers the cashews.
Tebasile: I love Cashew Cream and soak/mix raw cashews depending on the dish in/with water, fresh pressed orange juice or
lemon juice. Too bad, he doesn't know about the Thermomix yet. So easy and creamy at speed 8-10
I cup dried cashews = 130 g
2 cups soaked cashews = 350 g
MJ: I made a cashew cream for the Cashew Chicken Curry from Fast and Easy Indian Cooking and it called for 150g cashews and 150g water. It was a beautiful creamy sauce.
Jabba: I just made a kind-of chocolate pudding based on cashew nut cream. I used 1 MC of cashews, 1/2 MC of water and blitzed them on 9 for a few seconds. Then scraped down and blitzed again on 9 for about 10 seconds and repeated again (probably wouldn't have to keep scraping if I'd used a larger amount of ingredients).
Then added 2 teaspoons each of cocoa and sugar. Another 5 seconds on speed 9.
Nay-nay: recipe from Vegetarian Cookbook:
130g cashews
80g honey
150g water
Looks like too much water???
Thermomixer: makes the vegetarian recipe above.
OK - did as the recipe said - but just started by adding 50g water to begin and even with that it appeared to be a fairly watery mix.
So, then put the heat on and cooked it for 4 minutes and it thickened up. So then added the remaining 100g water and cooked for another 5 minutes and it was a very thick mix at that point.
42
« on: December 01, 2009, 02:29:11 am »
Here is the link to talk back radio that Cyndi has just finished. Thermomix got a good plug. "Deb King chat's with Cyndi O'Meara - a lively and inspiring health expert and lifestyle coach, who educates people on how to overcome health problems and live a happy, healthy, high-energy lifestyle." http://inspireyourday.com.au/inspire_radio_107.html
43
« on: November 28, 2009, 08:04:04 am »
Just received a message from head office about a recipe amendment as follows:Please note that there has been a recipe amendment to the Strawberry Cooler recipe in the Festive Flavour Booklet. We apologise for the inconvenience, the recipe states that a 12cm piece if ginger is required, this should be 1-2cm instead.  OMG - can you imagine the flavour??
44
« on: November 23, 2009, 08:47:37 am »
Pumpkin and Prune Cheesecake
Number of People: 12
Ingredients:
1 x 20cm sweet pastry base/or just whizz up some bickies and butter as a base
150g brandy soaked prunes, chopped in TMX
250ml milk
150g vanilla caster sugar or sugar whizzed for 3 seconds on speed 9 adding vanilla
1 egg
20g cornflour
1 tablespoon dissolved gelatin
85g butter
650g quark cheese or cream cheese
250g pumpkin puree done in TMX
85g egg whites & 50g caster sugar- whipped to peaks - (use butterfly,3-5min at 50oC speed 4)
Preparation:
1. Scatter chopped prunes into pastry shell.
2. Put milk, sugar, flour and egg together on 90oC for 6 min speed 4, until thick.
3. Add gelatin and butter while stirring at speed 2.
4. Add cheese and pumpkin mixing at speed 4 until smooth.
5. Fold eggs white mix into custard mixture.
6. Pour into base and place in hot oven at 225oC until top is golden brown.
7. Remove and chill completely before serving with whipped cream.
members' comments
Nay-nay - Ok - I've 'bitten the bullet' and given it ago! Well I think it's very gourmet. Now, not sure if this one was a bit out of my league, I personally like fridge set cheese cakes, but maybe someone can help me. The cracks mean it was too hot too quick?? I'm not terribly worried about the cracks - because it tastes divine! Now I had far too much mixture for the pie plate I had so I made a quick bickie base to see how it went uncooked and set in the fridge - Yep that worked too. I've been thinking how to serve it up and was thinking along the lines of cream and some stewed prunes that have got cold in fridge. So you put a dollop of cream then a couple prunes and a swirl of prune juice around the plate - sound ok? I'll see how everyone likes it at mum and dad's anniversary dinner tomorrow. Definitely worthwhile and wasn't really that much messing around seeing it was all done in TMX!
bron - Way too hot! I bake all my cheesecakes slowly, max 160º. Then leave them in the oven to cool down slowly before chilling. And wait till its cool before decorating with gelatin/jam/cream topping etc. This stops the cracking!
Nay-nay - Thanks Bron - the recipe I converted it from said for it to be that hot but I think i will turn it down next time. Well it was a hit at Mum and Dad's Anniversary Dinner!! No one even made a face when they found out it was Pumpkin and Prune. Topped it with Honey Cream and sugar stewed prunes.
snoozie - Finally got a chance to do this. I think it's going to be a disaster.
After 2 tries at getting stiff peaks and ending up with liquid egg I gave up and folded that through and then I used a bought flan which I found out was too small .... as I was tipping the stuff in!! So I have one prune and pumpkin cheesecake and one sorta cheesecake without the base and without the prunes cooking in the oven.
O. M. G!!!! I haven't tried the actual pumpkin and prune cheesecake (guests coming tomorrow) but DH & I are hoeing into the pumpkin cheesecake!!!! It is DIVINE!!!!
I didn't put a base on that one and it's worked out great... only thing is I couldn't watch properly at the end as DD2 was demanding attention so it got a little browner than necessary but I baked it just over 300 degrees and it didn't crack and is great!
Can't wait to try the pumpkin & prune one tomorrow!!!
heheh yes 300 deg F . I have an old side by side oven complete with Dear Mrs Homemaker manual.
The "proper" cheesecake was sublime. Absolutely incredible. It is involved and very rich so definitely for special occasions. Our guests seem to appreciate it. I know DH did!
Were we meant to cook the pumpkin? heehee I just pureed it... figured it'd cook enough in the oven!!
Was very pleased and will definitely make this for special guests! Even for no guests!
alioop - Thanks Nay-Nay for this recipe it was YUM!
It was a bit of a marathon though, as I cooked the pumpkin first and did the puree, put this aside. Then I put the prunes in port in snap-lock bag to soak (only had tinned prunes and they went ok). Then I made the pastry and put this in the spring form tin in the fridge. Then I whizzed up the cream cheese as it was straight out of the fridge and a bit hard, and then put this aside. Then I did the rest of the recipe, put it all together and baked it! phew! Had to watch it in the oven a bit to make sure the centre was "set", but not too dark on the top. It was still a bit "soft" when I took it out, but firmed up in the fridge and was perfect texture when cold. This is the first baked cheesecake I have ever done and it was worth the effort! Thanks.
45
« on: November 19, 2009, 08:48:20 am »
Thought this was of interest - Congrats Thermomix!!
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