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Topics - squirrel
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« on: May 27, 2019, 04:04:25 am »
Hi Guys, I have had my TM 31 about 12 years or so. I am noticing that when I go to speed 5 now.. it seems to sound like it is speeding up and slowing down a little.. going back and forth, rather than smooth sounding. yet it seems to work fine. Just wondering if anyone has any experience with how the motor slowly dies, or how long they last etc. It is still working fine.. but not sure if it is slowly dying after 12 years of a good pummelling  Any experiences/advice appreciated Cheers
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« on: July 03, 2014, 06:02:21 am »
Has anyone had an issue with the buttons wearing through on their Thmx. I have had my Thmx about 7 years now. It doesn't miss a beat, however I noticed the rubber + and - buttons are gradually perishing, wearing through the rubber. They still work fine.
Any one other there had a similar issue?
Thanks
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« on: December 27, 2012, 11:47:42 pm »
Vegetarian Pate:
This is a fantastic tasting mock pate. Great on crackers or toast.
Ingredients:
3 cloves garlic
1 onion
Tamari or Soy Sauce
Tahini (can be made ahead in Thermomx)
1 cup Tarula Yeast
Dried Herbs: oregano, basil, mixed herbs
Preparation:
Chop garlic on speed 7, 7 secs approx
Chop Onion speed 4-5, 5-7 secs approx
Add 4tblsp Olive Oil
Add 1 TBLSP Oregano
1 TBLSP Basil
1 Tsp Mixed herbs
Cook on Veroma, speed 1 for 3 mins (MC off)
Add 2 TBLSP tamari or soy sauce
Add 6 TBLSP tahini
Blend on speed 3 for 10 secs
Alternatively mix in 1 cup of Terula Yeast and 1 cup of cold water, blending on speed 3 till well mixed.
Spoon into a container for refridgeration
Refridegerate before eating
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« on: October 24, 2012, 12:30:29 am »
This is a lovely thick, creamy ice-cream which is incredibly easy to make, healthy & delish to eat.
Ingredients
1 cup raw cashews (optionally soak in some water for 1/2hr before and rinse off, for a creamier ice-cream)
I cup water
1/2 banana
1/4 cup of maple syrup or raw honey or agave syrup (your preferred sweetener)
pinch sea salt
1 tsp vanilla extract
Optional mixers - eg 1/4 cup chopped dark chocolate, nuts etc
Optional: to make as a chocolate ice-cream add 1/4 cup raw cacao or cocoa powder and a good dash of cinnamon
Directions
Blend all ingredients (except mixers) in the Thrmx - Speed 9, 1 min
* If you don't have an ice-cream maker - transfer to a covered stainless steel or tupperware type bowl and freeze for 30 mins. Then add and mix through any optional mixers (eg chopped dark choc) and place back in freezer and continue freezing for 6-8 hrs
* If using and ice-cream maker - churn for about 25-30 mins. Add any optional mixers and mix for another 5 mins. Transfer to covered bowl and freeze for 6-8hrs
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« on: June 18, 2012, 06:38:35 am »
Quick, easy, economical way to make popcorn. No chemicals, additives or pots or pans.  Put 1/4 cup popping corn in a brown paper bag Fold over top twice (to hold it in) Microwave on high for 2mins 10 secs Add any topping you might like - salt, chocolate, cheese etc Enjoy!
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« on: May 18, 2012, 07:08:09 am »
For all you tomato sauce lovers, make your own tomato sauce at home, that tastes just like the one Heinz one. I have tried hard with other sauces, but DH is addicted to the bottled stuff.. so I searched out a recipe that tastes exactly the same and I have adapted for other addicts. There could probably be healthier variations to this recipe, but have left as is for the hard core lovers of the bottle stuff  Ingredients:170 gr Tomato Paste 1/3 cup honey 1/2 cup white vinegar 1/4 water 4 TBLsp sugar 1 tsp salt 1/4 tsp onion powder 1/8 tsp garlic powder Method:Place all ingredients in the thermomix and blend on speed 4 for 20 secs. Cook on 100 degrees for 10 mins, speed 1 Reduce temperature to 80 degrees and cook another 10 mins, speed 1Leave to cool in thermomix with lid on When cool, pour into jars/containers and refridgerate. Makes about 1.5 cups.
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« on: May 14, 2012, 07:41:15 am »
This is a recipe I have developed from the vegie quiche recipe. Now a fav in our house. Potato Bake (vegan)
Ingredients:4-5 large potatoes, scrubbed - can leave skins on 1 clove garlic 1 large Onion 1 Tblsp of olive oil or coconut oil 100g cashews 150 g water 2 tsp sea salt 40g tapioca flour (or arrowroot flour) 1 x 300 gr packet silken tofu 2 Tblsp vegetarian yeast flakes (optional. Gives a slight cheesy flavour & boosts B vitamins if you are a vegan) fresh rosemary & breadcrumbs (optional) PreparationCut potatoes into thick slices (approx 1cm) with skins on. Steam potatoes in Varoma for approx 12mins/Speed 4 Set aside Preheat oven to 160 degrees C Process garlic in TM bowl for 5 secs/Speed 7Add onion and chop for 5 secs/Speed 4. Scrape down. Add oil and saute for 4 minutes on speed 1Set aside Place cashew nuts in TM bowl and mill for 20 secs on speed 9Add water and blend for 1 minute on speed 9 (Don't shortcut this process) Add salt, tapioca flour, vegetarian yeast flakes and tofu and pulverise for 30 secs on speed 9 Add sauteed onions/garlic and mix on  for 15 secs on speed 3 - just to blend in. Using 1/2 the steamed potatoes, place a layer of potatoes in the bottom of a dish (I usually use a square pyrex dish) Pour blended tofu/onion filling over potatoes. Place remaining potatoes carefully on the top of the mixture. Some may slightly sink. That's OK Once assembled, sprinkle a little salt, fresh rosemary and some breadcrumbs on the top layer of potatoes Bake for 45 mins. Potatoes should brown nicely on top.
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« on: January 06, 2012, 12:09:10 am »
Name of Recipe: Choc Chip Ice cream (DF)
Number of People: about 4-6
Ingredients:
3 1/2 cups of coconut milk (about 2 x 400ml cans)
3/4 cup raw honey or agave or maple syrup
1/4 tsp celtic sea salr
2 1/2 TBLSP tapioca flour (otherwise called arrowroot)
1 tsp vanilla extract
about 40 grams dark chocolate (I use 70% Dark, DF)
Preparation:
1. Stir the arrowroot into 1/2 cup of coconut milk and set aside.
2. In the thermomix, add the rest of the coconut milk, honey, and salt. Blend on speed 3, 90 degrees for approx 3 mins.
3. Add the arrowroot slurry and mix for 3 mins on 80 degrees on speed 2. It should thicken slightly, but will thicken more once chilled.
4. Add the vanilla extract and blend for 10 secs on speed 3.
5. Transfer to a bowl, cool slightly and chill in fridge overnight
6. Process in you icecream maker according to the manufacturers instructions.
7. Roughly chop the dark chocolate into fine chips, and add in last 5 mins of processing
8. Place in freezer a few hours to solidify.
If you don't have an ice cream machine - pour mixture (sans choc chips) into ice cubes and place in freezer. When frozen and you are ready to eat some, mash up in Thermomix with a little DF milk. Then mix through choc chips.
Photos:
Tips/Hints:
Ice-cream made on coconut milk has better results if chilled thoroughly (overnight if possible)
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« on: January 05, 2012, 11:46:15 pm »
Pina Colada Icecream (DF) Number of People: Depends if you like to share with anyone  Ingredients:1 can coconut milk (400ml) 1/4 cup raw honey or agave syrup or maple syrup 1 cup fresh pineapple, roughly chopped in chunks Preparation:1. Place coconut milk, honey and 1/2 cup of pineapple in Thermomix. Blitz for about 20 secs on speed 8or 9 until smooth & well combined 2. Pour into container and let sit in fridge to chill. (I usually leave overnight in fridge) 3. Process according to your ice cream makers instructions. 4. Chop the remaining 1/2 cup of pineapple in the Thermomix - 10 secs on speed 4-5. Add this pineapple to ice cream maker in the last 5 mins of processing. 5. Put in freezer for a few hours to set. Photos:Tips/Hints:
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« on: April 16, 2010, 05:50:07 am »
Black Bean Brownies
These brownies are dense and fudgy with a healthy twist.
Ingredients:
1 cup of cooked black beans (canned or pre-cooked in Thmx)
2 whole bananas
1/3 cup Agave syrup
1/4 cup unsweetened cocoa
1 Tbsp cinnamon
1 tsp vanilla extract
1/4 cup rolled oats
Instructions:
Preheat oven to 150 degrees C.
Place the rolled oats in the Thmx and process for 10 sec on speed 8
Add all the other ingredients to the Thmx and blend until smooth, scrapping sides as needed.
Pour batter into a square cooking pan.
Bake approx 30 mins or until toothpick inserted in centre comes out clean.
Allow to cool before slicing.
Notes: Add another 1/4 cup oats or flour if you find the brownies too soft or fudgy.
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« on: October 05, 2009, 12:05:39 am »
This is a nice little recipe I have adapted from Swell Vegan that incorporates chia seeds. The seeds swell to set the pudding. It is reminiscent of tapioca pudding. Name of Recipe: Chia Pudding Number of People: 1-2 Ingredients:1/4 cup whole Chia Seeds 1 cup almond milk (or non-dairy milk). I use Jo's almond & rice milk from quirky cooking 1 banana (frozen is nice) 2-3 dates (if milk is unsweetened) few dashes of cinnamon pinch of celtic sea salt Preparation:Blend the frozen banana, almond milk,dates, cinnamon & celtic sea salt for 20 secs on speed 9. Add the chia seeds and gently blend on speed 3 for 10 secs. Pour into ramekins or bowl and leave to set in refridgerator for at least 20 mins. The pudding will set. Leave the chia pudding overnight for an even more solid setting. Photos: Photo from Swell Vegan Members' commentsLauraTO - Very simple but really great recipe! I didn't plan ahead so used a fresh banana instead for frozen, and my sea salt wasn't Celtic (gasp!) but it still turned out really well. Loved the interesting texture of the seeds.
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« on: August 25, 2009, 11:25:04 am »
This recipe for ice cream has a texture just like dairy ice cream. Even my dairy eating friends love it!!  Choc Tofu Ice Cream:Serves 2-3 servings:Ingredients:2 x packets of silken tofu 4 tblsp Agave Syrup (or honey) 1/2 tsp Cinnamon scan 1/2 tsp Sea Salt 3 tblsp Unsweetened Cocoa Powder Preparation:Mix 1 1/ 2 packets of tofu, agave syrup, cinnamon, sea salt and cocoa powder in the Thmx on speed 7 for 10-15 secs. Place in a tightly covered container and freeze. Once frozen, remove from freezer, let sit at room temperature for 5 mins and chop into chunks. Place the remaining silken tofu ( 1/ 2 packet) and the frozen chunks and blend for 10secs on speed 7. Serve immediately Tips/Hints:Some ideas for optional add-ins for blending in on the final stage: peanut butter nuts choc chips
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« on: August 15, 2009, 03:51:43 am »
A very adaptable recipe for yummy biscuits!! Ingredients1 cup of flour (Either Spelt, Cyndi's multi-purpose mix, wheat etc) 1 1/2 cups rolled oats or rolled spelt oats 1/2 cup rapadura sugar 1 tsp baking soda 1/2 cup unsweetened applesauce 1/4 cup agave syrup (or honey) 1 tsp vanilla extract 1/2 cup organic sultanas MethodPreheat oven to 175 degrees Make applesauce in Thmx (pg 60 in EDC). Set aside to cool. Combine in the  the flour, rolled oats, sugar and baking soda. Process for 7 secs on speed 3. Be careful not to over process. Add the applesauce, agave syrup, vanilla extract and sultanas. Process for 15 secs on speed 2 until well mixed. Drop rounded teaspoonful of dough onto a lined baking tray. Slightly flatten each biscuit with tip of spoon or fork. Bake for about 9 mins or until golden brown. Cool for 1 min on baking tray before transferring to wire racks and cool completely. members' commentsChelsea - they are VERY yummy (not at all what I was expecting). I forgot about them baking in the oven and just caught them before they burnt. I would never have normally baked them to such a dark golden colour but I will definitely do it again!!! I froze two extra 140g portions of the apple sauce in ziplock bags ready for our next batch of cookies - which may be tomorrow. Here are the conversions for people who use the scales: 125g flour 180g rolled oats 80g rapadura 140g apple sauce 70g honey (not sure about agave syrup weight) 85g sultanas fruity - These biscuits (and the raw mix) is soooo yumm! Amy - They are definitely more like little cakes than biscuits. Quite soft, but not in a bad way at all. Mum said that they taste as though you could pour milk over them and eat them like porridge. Must be the oats. Very good though, I'll definitely be making them often as a healthy snack for mum and SD. Fruity - Mine were a lot darker than that though I used brown sugar and cooked them a tad longer than suggested and they were very much like a softer ANZAC. Very, very moreish.
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« on: August 09, 2009, 07:47:37 am »
This recipe has been adapted for the Thmx from Fatfreevegan.com Makes 12 muffins approx.
LEMON & POPPY SEED MUFFINS
Ingredients:
2 cups of flour of your choice (I prefer 1 cup white spelt & 1 cup of Cyndi's multipurpose flour - just to mix it up)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 cup of rapadura or organic raw sugar.
1/4 cup poppy seeds
1 packet silken tofu
1/4 cup plain soy milk
1 tblsp fresh-squeezed lemon juice
1 tsp lemon extract
3/4 cup unsweetened apple sauce
METHOD:
Preheat oven to 160 degrees C.
Make applesauce in Thmx (pg 60 in EDC) and set aside to cool.
Mix tofu, soy milk, lemon juice & lemon extract for 10 secs on speed 7.
Add the flour, baking powder, baking soda, salt, sugar, poppy seeds & apple sauce. Mix for 30 secs on Speed 4-5 or until well combined.
Spoon batter into prepared muffin tins.
Bake 25 mins, or until lightly browned on top.
Remove from muffin tin & cool on rack for 15 mins before eating.
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« on: July 21, 2009, 08:35:17 am »
Hi all Thmx addicts, Does anyone have a healthy recipe version of spelt bread that doesn't use bakers flour. Thanks in advance Squirrel
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