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Messages - snag

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1
Desserts / Re: Real Chocolate mousse
« on: August 29, 2014, 07:39:53 am »
Coconut cream

2
Desserts / Real Chocolate mousse
« on: July 08, 2014, 06:06:09 am »

Real Chocolate mousse
Ingredients:
4 Avocados
2 heaped TSPS of Cacao
2 TBS Honey
250 mil of Cream
150 g of philly Cheese
1 C Palm Sugar

I have not got the ratios right.
You will have to work out the right ratio of ingredients as you make it, taste it.

Melt the cheese down.
beat the avocados in the TM with Cacao, and palm sugar. HONEY.

Whip the cream and set aside


Combine all well. Depending on how much cream you use depends  on the colour.
When there is no sweetener this tastes bad.

Spin it all together on 4 for 3 minutres it get smooth and combines real wekll.
The consistency gets real good.

My first try was disgusting, second ok, thrid is best yet.

IMPORTANT to beat the AVS up.

Chill before serving.
This is nice! It does take a bit to get right but is nicer than the fake sugar Mousse restaurants brag over!

3
Main Dishes / Re: Jamies Mash
« on: April 26, 2014, 11:14:11 pm »
It is!
Its easy tto do in the TM.
The only thing you can not do in the TM is the sausages.
You can steam the spud and carrots in TM, drain it and do the mash in the tm.

I just put the spud carrot, milk, butter and cheese in TM bowl
Spin at speed 6 7 till you get your mash.

The gravy you also do in TM, reverse spin at 80 for 15 min, saute onion with oil.
Go to 100 and add Red Vinegar

when thick turn down add a little water or stock.

Done

4
Bread / Re: How to make real bread
« on: April 26, 2014, 11:10:19 pm »
Thank you so much for informing me! I will do!

5
Bread / Re: How to make real bread
« on: April 26, 2014, 11:05:49 am »
I do not think I would add fruiit not yet, well maybe I dunno cause I am using whole wheat and it is thick.
I also used rye.

I dunno if there is flour made up north.
We do not get wheat fields up here.
I buy beautiful wheat from Natures works.

Adding fruit would mean spices, cinnamon I might get into this one day haha, let me know if you succeed!

6
Starters and Snacks / Re: Mexican Omelette.
« on: April 26, 2014, 11:01:59 am »
I used the TM

7
Main Dishes / Jamies Mash
« on: April 26, 2014, 10:59:48 am »


Hey all I wanna post another recipe from Jamie Oliver because A it taste amazing and B it add to good health.
So these are traditional recipes and thermo mix is not used by Jamie but you can use it none the less!
I did for steaming and the Gravy!

I did the meat in the Oven but you could steam that! The cooking of meat and herbs tho is not like steaming.

So here this is awesome, this is the best bangers and mash I ever have had.
It looks maybe a little hard but its not it is easy as, it takes time teaming up the the styles of food but thats ok, you can get it done in half an hour.

It is worth every second.

This is for one serve so use appropriate ratios on appropriate consumers.
x2 x3 and so forth.
----------------

There is boring bangers and mash and then there is this.

Ingredients:
Meat:
2 Sausages
a bunch of Rosemary and Sage
1 clove of Garlic

Mashed Spud:
1 spuds of choice and carrot
1 cup of milk
2 table spoons of butter
Cheese
Salt and pepper for seasoning

Gravy
½ onion
Olive oil
Red wine vinegar
½ cup of stock and 1/2 water

In a baking tray put your snags and mash em up.
I used pork snags or you can use any kind of Sausage you want. Here in my town there are a plethora of Snags.
Mexican
Herb n Garlic
Beef
Lamb
pork and pinapple

Sprinkle Sage, Garlic and Rosemary on top.
I used Sage and Corriander.
Sprinkle with a generous amount of olive oil, Salt and Cracked Pepper.
Start cooking.

Mashed spud.
Cut your spud and carrot and to bite chunks.
Steam that.

Watch your Sausage and turn it down. Depending on how cooked it is.

When your Carrot and spud is cooked put it in a bowl with your milk, cheese, butter and seasoning of herbs. Mash it smooth, I blended it and it came up real good.
Sit it a side on low heat.

Gravy:
In a pot throw your onion in, finely cut and throw in your oil.
Saute it, Cook it for 15 mins till onion is soft n gold.

Crank the heat up and throw in 3 table spoons of Red wine vinegar
when that vinegar evaporates knock the heat down low.
Add water, stock and butter (1 table spoon)
 (I did not use stock)

Now spoon your mashed spud into your bowl and sit the meat on the side, the Herbs like sage should go crisp and Ashy, yes that might be bad for you but it tastes good!
Now drizzle the gravy on top!

8
Starters and Snacks / Mexican Omelette.
« on: April 23, 2014, 07:37:52 am »
There was your boring well known omelette and then there is your Mexican omelette.

Ingredients:
4 eggs
olive oil
Avocado
quarter of a cabbage
1/2 a carrot
1/2 onion
1 chilli
3 spoons of natural Greek Yoghurt
1 lime
seasoning
15 grams of corriander
Cheese

Method.
Peel the Avocado and put that in your blender.
Add the juice of one lime, add your 15 grams of corriander, add your three heaps of natural Yoghurt
and blend till smooth.

---
Cut up your carrot with a knife fine, cut up your onion fine, cut up your cabbage fine and your chilli fine.
Add this to your Avocado, mix well.

-----
put 4 eggs in a bowl and whisk.
On a skillet add some butter or oil.
Pour the egg out like a pancake and cook it on a low medium heat.
Grate some cheese onto the omelette and let the cheese melt, don't flip it.
Get a Spatula. pick the egg pancake up and onto a plate.

Now spoon a line of Avocado mix onto your eggs.
Season with salt and pepper, fold the omelette over.

Eat.

9
Bread / Re: How to make real bread
« on: April 23, 2014, 07:19:52 am »
Hehe I did exaggerate but I did make a lot of loaves and I did have a lot of failures.
Throw some Garlic butter on this bad boy, mix in some herbs to the dough.
Melt some cheese last, as you cook it.
Have this with your soup.
This bread is that diverse it is the last bread you need! You can even make it into a loaf and slice it up for sandwiches but of course you want it more fluffy so I would add more refined flour, I know this goes against all my beliefs but sometimes you got to bust it to get it haha

or for an idea, more yeast!
There techniques, let it sit wrapped up in glad wrap in the fridge over nite, it will expland like a ballon and if you not care ful, but the wrap and come out lot a sausage.
You can sit it in the oven at 50 degrees for half an hour and it will rise.


I should of written that in the methods I can not recall if I did.

10
Bread / How to make real bread
« on: April 09, 2014, 01:42:32 am »
Hey all I wanna share with you my bread recipe.
My house mate told me that the bread I make is as good as authentic Italian bread. The real deal, fresh cooked.
So you can call this recipe what ever you want, Italian bread or what ever title you want for it.
I am going to call it Tasmanian bread because I live in Tasmania and thats where I made this.
So this took me a great deal of pain to get right.
I am pretty sure I have made 200 to 300 loaves and I have had to thrown them all away as they did not cook right.
Of course I did not use bread mix and I did not use a bread machine. I also do not use bread improver and the plethora of other things you can do to make bread work.

They dont work.

So after many tried I cut it all down to 4 simple ingredients.

Water 50g
yeast 20g
flour 150 to 200 g (Whole meal, Rye and a bag of refined flour.) buy it from a health shop.
oil

Thats all you need, its to simple right?

So the first thing to do is ad 80 grans if water to your mix and get the heat up as low as you can for 2 mins. 37 I think.
Noe add 1 table spoon of yeast.
Let it sit for a not long, add your oil 20 grams and add your flour. When you add the flour, go half wholemeal and half refined.
Refined flour makes it less dense.

Now set the mix to need, watch it.
If it is to sticky add more flour a bit of whole meal and a bit of refined.
After a while the mix should turn into a sold dough but not to tough and not to sticky.
Watch the sides of the bowl.
The dough should start cleaning the inside of the bowl.
It will coagulate and pick up the dough and create a clean environment in the bowl.
The dough will becom one.

Slap the dough right out onto a tray laid with baking paper if need be but I do not even use that.

See what I mean when I try an cut back on everything.
Doing this will make it simple, easy fast and tasty!

Set the oven to 50 and let tge bread sit in the oven for half ohur or so rising in the timid heat.
Once your happy with the size pump up the heat to 200.
Watch your bread and start cooking what ever you wanna cook and tiem it in with this bread cause you have to eat this fresh.

I do leave bread in the oven to sit till the next day, I heat the bread up again and eat the rest of it.

It is nice, it is tasty and it will make your day very happy!

11
Spice Mixes / Re: How to make dried Ginger.
« on: April 09, 2014, 01:24:37 am »
I never peel ginger :)

12
Recipe Book Recipe Reviews / Re: Rice milk recipe for TM
« on: April 07, 2014, 10:32:59 am »
Hello I use fltered water and I used a 1 liter bottle.

Just make sure you use the right amount of ingredients that will pour and fit in the bottle.
It can be hard to judge.

13
Drinks / Re: Re: Apple, Orange, Banana and ginger fruit juice
« on: April 07, 2014, 10:31:12 am »
Yes and use them in other ways

http://thesproutingseed.com/30-ways-to-use-orange-peels/

Always make and never waste

14
Drinks / Re: Re: Apple, Orange, Banana and ginger fruit juice
« on: April 07, 2014, 10:27:31 am »
Do you remove the orange skin? Sounds amazing!

Yeah take the skins off but you can use orange skins else where!

Never waste always make :)

http://thesproutingseed.com/30-ways-to-use-orange-peels/


15
Spice Mixes / Re: How to make dried Ginger.
« on: April 07, 2014, 10:26:06 am »
Thanks Gert & Brenda will both ways a try.  We used to be able to buy powdered ginger from Queensland down here but can't get it anymore.  The pungency of what I can get in the supermarkets just isn't as good.

Make that recipe I gace ya, easy and so nice, I use it in tea.

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