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Topics - dede

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Cakes / Rock Cakes (reduced fat & sugar)
« on: May 19, 2012, 04:21:00 am »
Rock Cakes (reduced fat & sugar)

125g Butter
125g Apple puree
140g brown sugar
170g Sultanas
2 Eggs
1 tsp vanilla essence
500g Self Raising Flour

Place butter , apple purée and brown sugar in TM. Mix 20 sec speed 3.
Add remaining ingredients except sultanas, mix 5 sec speed 6.
Set TM to locked lid position and knead 30 sec
Add sultanas and knead further 30 seconds
Place spoon full of mixture onto prepared trays
Bake 180 degrees for 15-17 minutes or until golden.

Chit Chat / Forum Thermomix?
« on: May 15, 2012, 10:27:25 am »
Omg if this forum was only about TM's it would become boring ;D
Don't get me wrong I love my TM, but I love reading all these other topics as well. So may hints and tips, ideas and knowledge, friendship and fun :)
Lots and lots of laughs, success and failures.
In good times and bad this forum is brilliant. :D

Chit Chat / Cutting calories down in recipes
« on: May 12, 2012, 10:00:30 am »
I was looking at ways of cutting down on calories (especially fats and sugars) for most of my recipes I make.
I'm going to add apple sauce to cakes muffins etc to replace half the fat (butter, oil etc) and cut the sugar by 1/4 to 1/2 and butter in half on everything else.
And replace half the white flour with whole wheat flour.

I will report on the successes and failures as I make a recipe so others know what works and what doesn't

10 Ways to Cut Calories in Baking Recipes

Here are 10 tried-and-true tips to help make baking recipes healthier.

1. Whole-Wheat Flour Takes the Cake

In most bakery-type recipes (muffins, cakes, cookies, coffee cakes, brownies, nut breads, etc.) you can usually substitute whole-wheat flour for half of the white flour. Compared with 1/4 cup of white flour, each 1/4 cup of whole-wheat flour adds 3.5 grams of fiber, various phytochemicals, and double the amount of magnesium and selenium. The extra fiber helps slow digestion and increase fullness.

2. Cut the Sugar

In most baking recipes, you can replace half the sugar with Splenda (or a similar product). If you'd rather not use a sugar alternative, you can sometimes just cut the sugar by 1/4 and the recipe will still work out. For each tablespoon of sugar you cut out, you'll save 48 calories. So cutting 1/4 cup of sugar would save you a total of 192 calories.

3. Use an Egg Substitute

You can replace half of the eggs in your bakery recipes with egg substitute. Some cake recipes call for three or four eggs; some muffin recipes call for one or two. For each large egg that you replace with 1/4 cup of egg substitute, you'll shave 45 calories, 5 grams of fat, 1.6 grams saturated fat, and 213 mg cholesterol.

4. Cut the Fat

In most baking recipes, you can cut the fatty ingredient (butter, margarine, shortening, or oil) by half. So if a cake recipe calls for 1 cup of butter or margarine, you can usually use 1/2 cup instead. Remember to replace that 1/2 cup with a moist but healthful ingredient, and choose an ingredient that complements the flavors of your recipe. My arsenal of secret weapons includes fat-free sour cream, low-fat buttermilk, orange juice, low-fat yogurt, applesauce and other fruit purees, strong coffee, and light cream cheese. Cutting fat cuts lots of calories, as each gram of fat translates into 9 calories (a gram of carbohydrate or protein, by comparison, has 4).

5. Use Light Products

Try substituting lower-fat and lower-sugar ingredients in your baking recipes when possible. For example, if you're making a cake that calls for sour cream, use the fat-free version. Also try reduced-fat cheese, light cream cheese, less-sugar jams, light pancake syrup, light Cool Whip, light yogurt, light margarine or whipped butter, and fat-free half-and-half. Most of these products will help you cut calories and saturated fat along with the total grams of fat.

6. Cut Down on High-Calorie Extras

Recipe add-ins and embellishments can sometimes be left out or cut in half. If a recipe calls for chocolate chips, for example, you can reduce the amount. If a recipe calls for dotting your pie with butter, you can safely skip this step. In a cake recipe, you can often get by with half the original amount of frosting (In a double-layer cake, just frost the top and middle and forget the sides). And in some cakes, bars, and cookies, you can eliminate frosting and substitute a light sprinkling of powdered sugar. Using 2 tablespoons of frosting instead of 4 will shave about 130 calories, 4.5 grams of fat, and 2 grams of saturated fat. Each tablespoon of chocolate chips omitted cuts about 50 calories, 3 grams of fat, and 2 grams of saturated fat.

7. Keep a Carton of Fat-Free Sour Cream in Your Fridge

Fat-free sour cream is the bomb in light recipes for three reasons. It's an easy replacement for real sour cream in recipes like pound cake or coffee cake. You can use it as a substitute for part of the fat in recipes for things like cookies (it works especially well for brownies), cake, or muffins. Further, manufacturers often add soluble fiber-like ingredients (such as gelatin, agar gum, xanthan gum, and locust bean gum) to keep fat-free sour cream stable. These ingredients also help keep it from separating when you whip it into your batter or heat it while baking. If your eight-serving recipe calls for 1 cup of butter or oil, and you use 1/2 cup of fat-free sour cream in place of half the butter or oil, you'll save about 110 calories and 13 grams of fat per serving.

8. Go Cuckoo for Cocoa

Cocoa is a great way to add the chocolate flavor to bakery recipes without getting the saturated fat (and calories) found in chocolate chips or chocolate squares. Cocoa has the healthy flavonol antioxidants found in the cocoa bean, too. Look for recipes that call for cocoa instead of chocolate chips or bars, or use 6 tablespoons of cocoa plus 1 tablespoon of canola oil plus 1 tablespoon of fat-free sour-cream instead of 2 squares of unsweetened baking chocolate. For every 2 squares of baking chocolate you replace, you'll shave almost 90 calories and 14 grams of fat (most of which is saturated fat).

9.   Add Zest to Your Batter With Citrus

The zest, or outermost layer, of a citrus fruit is full of aromatic oils and flavor. Adding citrus zest is an easy, zero-calorie way to boost the flavor of low-fat dough and batters. I use zest in all sorts of recipes, from muffins, cookies, cakes, and bars to frosting, pies, and pancakes.

10. Use Cooking Spray and Nonstick Pans

Using nonstick pans and dishes and a spritz of canola cooking spray means you'll need less fat in the batter or crust to keep food from sticking. All sorts of nonstick bakeware are available, from springform pans, to cake and muffin pans, to cookie sheets and deep-dish pie plates. When you use one of these pans, your lighter cakes, muffins and tarts will come out nicely brown and won't stick.

Chit Chat / May TM newsletter
« on: May 09, 2012, 09:51:56 am »
Here's the new newsletter for those who don't receive it. :)

Chit Chat / TMX World app
« on: May 08, 2012, 05:20:23 am »
Found this on the app store for $0.99 for a short time as a mothers day special. I have downloaded it and having a bit of a play. Seems pretty good at this stage. Will have to play with it a bit more before I decide if it's any good or not. You can share your own recipes and download others who have shared their recipes.
That's as much as I know at the moment. :)

Chit Chat / Humming TM question
« on: May 04, 2012, 05:12:21 am »
Does anyone else find that there TM makes a humming sound when not in use but power still on?
I have heard mine quiet a few times and just turn it off at the wall. My sister and mother have said theirs does the same thing so I haven't worried about it to much. :)
Maybe it's just calling out to me to use it? ;D

Chit Chat / Pumpkin soup help
« on: May 02, 2012, 01:24:31 am »
Just whipped up a pumpkin soup, but its a bit bland. I think the pumpkin is to blame.
Just wondering what others would suggest I add to it?
I was thinking maybe a tin of creamed corn.
I made the recipe from the EDC.

Chit Chat / Winter bugs are here already :(
« on: May 01, 2012, 01:01:01 pm »
My lot are going down like flies her at the moment. First DS 16 had 3 days off work last week with a flu bug. today I had a call from the school to pick up DS 14 as he was sick. Then DD 8 come home with a sore throat and temp after school. then would you believe it DD 12 is now sick.
DS 5 is ok but he is playing on the fact that he dosnt want to go to school tomorrow if everyone else is going to be home.

I am definitely not feeling 100% either but I'm ok.

Oh the fun of germs flying about everywhere. Joy :)

Chit Chat / Thinking of getting a second job
« on: April 27, 2012, 08:57:33 am »
I'm seriously considering taking a second job. As you may know I work from home as a picture framer which is great but I will never retire on what I bring in. So I'm considering taking a second job doing shift work on a weekend, probably only one shift a week (maybe two)
I just don't know if I should or not.
There is a position coming up at a place I used to work for several years ago in group homes working with adults with intellectual disabilities.
What do ya think?
I don't know. ?

Cakes / Pumpkin Loaf
« on: April 22, 2012, 05:22:06 am »
Made this today, converted from a recipe on 'Bread recipe' App.
Quick and easy to make.

DH gave it the thumbs up, very nice. :)

Pumpkin Loaf

220 g Sugar (can reduce to 150g)
70 g vegetable oil
2 eggs
1 Cup Cooked & Mashed pumpkin
30 g Water
230 g Plain flour
1 tsp Baking soda
1/4 tsp salt
1/2 tsp Baking Powder
1/4 tsp Cinnamon
1/4 tsp nutmeg
1/4 tsp All spice
1/4 tsp ground cloves

Pre cook pumpkin if not already done and mash, set aside to cool slightly

Pre-heat oven 180
Add sugar to TM, whizz 10 seconds speed 9. Scrap down sides
Add oil and eggs, mix 10 seconds speed 4.
Add remaining ingredients, mix 5 sec speed 3. Until just combined. If needs further mixing then mix with spatula.
Pour into greased and lined loaf tin, bake 50 min.

Made another Pumpkin Loaf today, cut the sugar and oil down a bit and added 1/2 whole meal flour as well.

members' comments

Denzelmum - Yum, next time will cut down sugar.  A moist loaf.

Bread / Homemade Kaiser Rolls
« on: April 17, 2012, 04:37:37 am »
I have been playing around with a few different bread roll recipes to give my family a bit of variety as rolls get eaten where bread loaves don't.
Will let you know what the family think of these. I tried one and they are nice and soft in the centre (and the crust was chewy not crunchy)

Homemade Kaiser Rolls

3 tsp dry Yeast (1Tbs US)
200 g warm water
1 Tbs Olive Oil
1 1/2 tsp sugar
1 tsp Salt
250g + 250g bread flour
2 Egg whites
1 Egg white beaten with cold milk (egg wash)
Poppy seeds or sesame seed (optional)

Insert butterfly into Clean dry TM bowl
Add 2 egg whites, set TM to 37 degrees, mix 2 minutes speed 3. Set aside. Remove butterfly.
Add yeast, sugar and warm water to TM. Mix 20 sec, speed 4. Let sit for 10 minutes.
Add 250g flour, salt and oil. Mix 30 sec, speed 4.
Add egg whites back into bowl, gently mix in with spatula. Then set TM to close lid position and Knead 10 seconds.
Add remainder 250g flour. Knead 2 minutes. Add extra water through MC hole if needed to bring dough together.
Leave to rise until doubled in size.
Knead further 1 minutes.
Turn out onto floured board and knead some more until smooth and pliable.
Divide dough into 8 equal pieces
Using rolling pin to flatten each piece into a 16 cm circles
Fold one side to centre to form a flap
Fold next side into centre
Repeat all 4 sides to make overlapping flaps
Lift the first flap to ease the last flap underneath
Press center to seal dough
Place rolls upside down on a well greased baking sheet (keeping them away from each other to allow rising )
Let rise 30 minutes or more, turn right way up, let rise another 15 min more while preheating oven to 200 degrees
Lightly brush rolls with egg wash (egg white and milk) And sprinkle with seeds (if using)
Bake 15 to 20 minutes until golden brown. (mine took 16 minutes)

Chit Chat / Win a The best of our Recipe Communities book
« on: April 16, 2012, 12:51:11 pm »
Check out this link to see how to go in the draw to win this book.
Oh and some great recipes on this site as well.

Jams and Chutneys / Tomato Relish
« on: April 15, 2012, 02:00:02 am »
Tomato relish

I got this recipe from
But have changed slightly to suit us.

1kg tomatoes
2 Large onion peeled and quartered
150 g sugar
2 tsp mustard
2 tsp curry powder
pinch of cayenne pepper
1 Tbsp salt
2 Tblsp ezy sauce
2 tbs plain flour (or more to make thicker)

Place tomatoes into TM bowl and chop for 2 seconds on speed 4-5.
Place onions in TM bowl. Chop for 2 seconds on speed 4-5. Do not over chop.
Add remainder of ingredients ( except flour) and mix for 10 seconds on reverse speed 3.
Cook for 30 mins, temp 100, reverse speed 1. MC off and steaming basket over hole.
Mix flour with a little water to make a paste and pour into TM bowl.
Cook further 5 minutes, 100 degrees reverse speed 1.
You may need to add extra flour and cook longer if it is not thick enough.
Pour into hot sterilised jars.

Cakes / Tequila cookies
« on: April 13, 2012, 11:46:06 pm »
1 cup of dark brown sugar
1 cup butter
1 cup of granulated sugar
4 large eggs
2 cups of dried fruit, such as dried cranberries or raisins
1 tsp baking soda
1 tsp salt
1 tsp fresh lemon juice
1 cup coarsely chopped walnuts or pecans
2 cups all-purpose flour
1 bottle Tequila

Mixing Instructions:

- Sample the Tequila

Take a large bowl, check the Tequila again, to be sure it is of the highest quality, pour one level cup and drink.

Turn on the electric mixer...Beat one cup of butter in a large fluffy bowl.

Add one teaspoon of sugar...Beat again.

At this point it's best to make sure the Tequila is still OK, try another cup .... just in case.

Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit,

Pick the frigging fruit off floor... Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver.

- Sample the Tequila to check for tonsisticity.

Next, sift two cups of salt, or something.

Check the Tequila.

Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find.

Grease the oven. Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner.

Finally, throw the bowl out the window,

FINISH the Tequila and make sure to put the stove in the dishwasher.

Cakes / Hedgehog slice (Warthog slice as DS5 calls it)
« on: April 10, 2012, 06:32:22 am »
These are so nice, my DS 5 couldn't remember the name and called them Warthog slice, so that's what we call them now :)

250 g Scotch finger biscuits
1/2 Cup desiccated coconut
1/2 Cup castor sugar
1/2 Cup Cocoa powder
100 g Dark chocolate, chopped
100 g Butter
1 Tbs golden syrup
1 eggs, beaten
200 g Dark chocolate, chopped
50 g butter, chopped

Lightly grease an 18cm x 23cm slice pan, line base and sides with baking paper, extending paper 2cm above pan edge.
Place biscuits in a bag and lightly break them up with a rolling pin ( not to fine, you want chunks still)
In TM place chocolate, butter and syrup. Heat 3 minutes 60c speed 3, until all melted and smooth.
Whisk in egg, add crushed biscuits, coconut, sugar and cocoa.
Mix 10 sec reverse speed 3. If not completely mixed then mix remainder with spatula.
Press mixture into prepared pan and chill 30 min until firm
Combine chocolate and butter in heat proof bowl and heat in microwave until melted
Pour chocolate over slice and chill until set but not to firm before slicing into squares.

members' comments

JuliaC83 - Made this with dark chocolate and took some to share at a picnic. I only had 100g choc left for the icing so added 1 cup icing sugar and a little hot water to increase to the desired amount.

Suzanne - omitted the egg altogether, works well without it.

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