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Topics - judydawn

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781
Just getting things prepared for tomorrow, looked up the pizza dough recipe and noticed you can use either water or milk. I have always used water but because this lot is for visitors, wondered if milk makes it any better.  What do you guys use?

782
Chit Chat / Household hints & tips to save money
« on: August 31, 2009, 03:14:13 am »
Shampoo & conditioner

I am sick of squeezing the shampoo bottle and getting 3 times as much as I need to wash my hair (DH says I am too heavy handed but I'm sure this happens to others) so I decided to decant it into a pump action container to regulate the quantity a lot easier.  Have done it with the conditioner as well.  I'm sure my hair products will now last up to 3 times as long which means money in my pocket and not the manufacturers.

Perhaps we could start a thread of its own for this subject as I'm sure we all have money saving tips up our sleeves and it would be nice to share them around.

783
Seafood and Fish / Tuna Noodle & Corn Casserole
« on: August 24, 2009, 06:56:12 am »
Tuna Noodle & Corn Casserole serves 4 (adapted for the TMX from a recipe provided by Trudy)

165gm thin egg noodles (I used 1/4cm wide fettucine)
30gm butter
1 tspn curry powder

30gm butter, extra
1 onion, peeled and quartered
1 red or green capcisum, quartered (I used roasted red capsicum)
S & P
470g can tuna (drained & flaked)
420gm can creamed corn
200mls water
1 chicken stock cube
1 cup freshly made breadcrumbs mixed with a few tblspns grated cheese of choice

Place 1200gm boiling water in the TM bowl, add the pasta and cook (with MC off) for 10 minutes on 100o, reverse and soft speed.  Drain the pasta and place it in a greased casserole dish. Toss the butter and curry powder through the hot pasta until the butter melts.

Melt the extra butter in the TMX 100o for 1 minute on soft speed.  Add the onion and capsicum,  chop for 6 seconds on speed 5 and cook for 5 minutes 100o on reverse, soft speed. Season with S & P, add the corn, tuna, water and chicken stock cube. Mix for 1 minute on reverse, speed 1.  Pour over noodles.  Mix slightly into the noodles.
Sprinkle with a breadcrumb and cheese mixture and bake 20-25 minutes in a 180o oven.

Note, you can add other vegies - see what some of our members have added below in their review.

Members' comments
Trudy - Good on you Judy for thinking about using the TM for this.  When I gave it to you I never dreamed you could make it in the TM. I have used pasta when I make this, but I prefer to use the thin egg noodles.  San Remo have one as well as Barossa Foods.

CP - Made this yesterday, and it got the thumbs up from the family. Used the fettuccine egg noodles. Fast and flavoursome.

Chelsea - Thank you JD and Trudy.  I made this tonight and got the big thumbs up from the family.  I really don't like tuna, but I managed to eat this meal and I even surprised myself by enjoying it!!!  I used dried egg noodles (the fresh ones were all packed with preservatives) and just cooked them for 4 minutes.  I added half a zucchini and a carrot with the onion and capsicum (just to pack some more veggies in) and it worked perfectly. This is going to be a regular in our house. 
I made this again last night and wasn't keen to use creamed corn from the can because of the additives.  I decided to have a go at making my own creamed corn using my TMX and an old recipe.  It was so quick and tasty that I will be doing it again.  If anyone is interested in making their own here is my recipe. This recipe makes 300g so you will need double quantity for this recipe (only put in the stated 400g though).

Julie) - Judy I made this tonight and we really enjoyed it.  I too was surprised at the flavour.  I also roasted my capsicum and used my own chicken stock. I made the breadcrumbs in the TM and fried them off in a little butter until golden and crunchy and topped the casserole with these.  Was very nice with warm rolls.

Cathy79 - DH is allergic to corn, so made it without.  Was delicious, and would have been even better with the corn to thicken the sauce.  I'll have to thicken it some other way next time, without changing the flavours too much.  When I was boiling the water to cook the pasta, I cooked some cauliflower in the basket, then chopped it up small enough to sneak into the casserole.

KarenH - This is a fabulous recipe. It was so quick and easy, and was made from stuff I had in the pantry and fridge, and didn't rely on me remembering to defrost something beforehand. I added extra vegies (zucchini, celery and carrot) along with the onion and capsicum, to clean out the crisper and get extra veg into the little ones.  This was soooooo tasty - all of us scoffed it down with gusto! Thanks JD for another winning recipe.

pumpkin pie - I must admit was wondering how we (but especially hubby) would like it, with the different flavours vs the traditional tuna mornay.  We LOVED it and I found him tucking into the leftovers that I was hoping to take to work tomorrow for lunch. Thanks.

CC - Another winner Judy. We all enjoyed the dish, thank you. The only change I made was that I used linguine and cooked it for 7 minutes and next time I will use Tuna in Oil, not Brine.

cgonsalv - Thanks Judy and Chelsea.  We had a version of this for dinner tonight with a few variations.  Enjoyed by all even the 12 yo who hates everything.  I could not be bothered making separate creamed corn so merged the recipes. 
Olive oil, onion, garlic - 2 cloves (could not resist), 1 stick celery.  Did the TM thing.  Added the flour and milk according to Chelsea's recipe, then 2 cups frozen corn and TMed as per Chelsea's recipe.  Yummy creamed corn.  Then followed the rest of Judy's recipe. 
Could not bring myself to make the pasta in the TM so made the linguine (about 250g) on the stove and then mixed in with butter and moroccan spice - that was Layer 1.  Layer 2 was steamed broccoli, cauliflower, zucchini and carrots, Layer 3 the tuna sauce and Layer 4 grated tasty cheese (done with the trusty grater ... can the TM grate soft cheese???)  and rye sourdough breadcrumbs made in the TM that still had the sauce remnants ... cleaned it out nicely, and gave the breadcrumbs a nice taste. 
This would feed about 6.  For next time ... need a bit more tuna and more steamed vegies.

Dizzygirl -  It was absolutely delish. Even my DH (who isn't a big creamed corn lover) commented on how nice it is.
Definitely handy when you don't have any meat defrosted. Thanks JD for another wonderful recipe.

johnro - Thanks Judy for another great tuna dish - enjoyed immensely and enough for lunches for the next couple of days.

Frozzie - We had this last night and it was very tasty. I did add a chilli so it was too hot for dd and ds so next time I will leave it out... I used rice noodles and they were yum ...made a large dish so easy to feed 8 in this house no prob but we have no HL kids at this stage so very reasonable sized portions...thumbs up from us JD

thermo18 - Yum yum yum, did I mention  yum

 

784
Main Dishes / Cheese & Cashew Crusted Lamb Cutlets
« on: August 22, 2009, 03:08:16 pm »
Name of Recipe:Cheese & Cashew Crusted Lamb Cutlets (As seen on Alive & Cooking and from the book Cheese Matters)
Number of People: does 12 cutlets
Ingredients:

100g salted, roasted cashew nuts
1 large spring onion, roughly chopped
50g vintage cheese, cut into large cubes
12 Frenched Lamb Cutlets
Olive oil for pan frying
Freshly ground pepper

Preparation:
Chop cashews & spring onions in TMX 8 seconds, speed 7. Add the cheese and blend until well combined 5 seconds, speed 7.
Divide mixture into 12 little piles on a plate then press spoonfuls firmly onto both sides of the cutlet and season with pepper.
Refrigerate until ready to cook.  This step can be done well in advance.
Heat a lightly oiled non-stick frypay and pan fry the cutlets 3-4 minutes on the first side, pressing occasionally with a spatula until a golden crust forms.  Carefully turn over and cook on the second side for a further 2 minutes or until golden. The crust is very delicate so take care with the handling of the cutlets.

Tips/Hints:
It will depend on how thick your cutlets are as to how long you cook them.  Mine were very thin so I only did them for a couple of minutes on each side. I only did 6 cutlets so halved the mixture. Bit messy in the preparation but it does stick and it does stay on too.


members' comments

CP - Got the French cutlets from the local el ripoff butcher (@ $2.90 ea) but this was very tasty and not the normal crumbed chops we have - which are tasty too, but these being more special. Heeded the warning about the mixture sticking and so I put a bit of GladBake paper on the base of the frypan and put the oil over that -- no worries (easy to clean up afterwards as well). Got the thumbs up from the judges again!

cookie - I did this on chicken breast and it was really tasty. I baked them in the oven.

Hally - These were really nice. I put them on foil & oiled the foil. They stuck, but could peel them off quite well. All 3 of us liked the crust, should have done the lot but you can never tell. Thanks JD.


785
Jams and Chutneys / Banana Jam
« on: August 19, 2009, 03:39:08 pm »
Ripe bananas - 430g peeled weight (4 large ones) cut into chunks
280g sugar
Juice of 2 oranges
Juice of 1 lemon

Place all ingredients into TMX bowl and cook for 45 minutes 100oon speed 1.
Stores for up to a month in the fridge.

Tip - mine wasn't thick enough at this stage so I removed the MC and turned the temperature to Varoma and cooked it another 15 minutes.  Perhaps if the MC is left off during the entire cooking, it would thicken up more quickly so I would suggest you try that first then turn it to varoma for a while longer if necessary, checking every now and then until you are happy with the consistency.
It's a nice jam, something different.

786
Chit Chat / Seasonal fruit & veg for September in Australia
« on: August 14, 2009, 03:45:33 am »
Fruit
Apples - royal gala, golden delicious, red delicious, fuji, braeburn, pink lady, granny smith & sundowner
Avocado
Banana
Blueberry
Custard apple
Grapefruit
Honeydew
Kiwifruit
Lemon
Lime
Mandarin
Nashi
Nectarine
Orange - navel, valencia, blood
Passionfruit
Paw paw
Peach
Pear - packham's triumph, beurre bosc
Pineapple
Pomelo
Raspberry
Rockmelon
Strawberry
Tangelo
Watermelon

Vegies

Artichoke
Asian greens
Asparagus
Beans - green, bortolli, broad
Beetroot
Broccoli
Brussel sprouts
Cabbage - chinese, green, red, savoy
Capsicum
Cauliflower
Celery
Chilli
Corn
Cucumber
Eggplant
Fennel
Garlic
Leek
Lettuce
Mushroom
Parsnip
Peas
Pumpkin
Rhubarb
Shallots
Silverbeet
Spinach
Squash
Swede

Seems like almost everything!  List from Australian Healthy Food Guide.  Can do monthly if you would like it.

787
Main Dishes / Thai Pork & corn cakes
« on: August 13, 2009, 11:21:18 am »
Name of Recipe:Thai Pork & Corn Cakes - converted from a W.W. Low Fat Cookbook
Number of People:Makes 16 cakes
Ingredients:
500g pork & veal mince
6 spring onions, cut into 5cm (2") lengths
6 stalks coriander, include stems - cut in half
35g wholemeal breadcrumbs
1 tblspn red curry paste
1 egg, lightly beaten
130g can corn kernels, drained

Preparation:
Mince the meats if you haven't bought ready made mince. Remove from bowl. Place the spring onions, coriander, breadcrumbs, curry paste and egg into the TM bowl and blitz for 5 seconds on speed 7.  Add the corn and mince meat and mix on reverse for 30 seconds on speed 2.
Take approx 1 tblspn mixture and shape it into balls and place onto a lined oven tray.  Press down to make a patty shape. Repeat with remaining mixture and refrigerate until ready to cook them.  
Bake in a hot oven for 20-25 minutes turning halfway through the cooking time.
Serve with a sweet chilli dipping sauce.

Tips/Hints:

The uncooked patties can be frozen.
I made my own mince but it was too lean so next time I will just buy ordinary pork mince as I feel it needs a little fat to keep the cake moist. I can't see any benefit of adding veal mince to it and have never seen pork and veal mince in the shops.

members' comments

mel81q  - Great recipe! I cooked them as recommended and then used the left overs to make burgers and fried them in a pan - yummo.

788
Main Dishes / Apricot Chicken
« on: August 12, 2009, 11:17:48 am »
Name of Recipe:Apricot Chicken (converted from a Family Circle cookbook)
Number of People: 4 - 6 serves

Ingredients:
1kg chicken thigh fillets - trimmed weight (trimmed of fat & cut into 4-5cm pieces)
1tbs oil
120g dried apricots cut in half or three if large
400ml can apricot nectar
110 ml liquid chicken stock
Packet of French Onion Soup mix - reduced salt version or make your own using this forum recipe. Use 3.5 tablespoons in lieu of a packet of French Onion Soup.
S & P to taste
1 tbs chopped parsley

Preparation:
Heat oil for 3 mins/100o/speed 1.  Add chicken pieces and cook 5 mins/100o/reverse/soft speed or speed 1 if things aren't moving enough.
Mix all the liquids together with the soup mix and add to the TM bowl along with the apricots and cook for 25 minutes/100o/Reverse/speed 1.
Add parsley and seasoning to taste. If it not thick enough, use a little cornflour mixed with water.

Nice served with mashed potatoes and steamed vegies.



members' comments

Kulsha - I made this as half the recipe and it was very flavoursome, the dried apricots really make this dish!  A few tweaks to suit my pantry content: I used chicken breast which still turned out very tender.  I didn't have a packet of French onion soup so I used one onion and 2 cloves of garlic (sauteed first in the tmx with a little oil) with a tablespoon of vegetable stock concentrate instead. I will do this next time instead of the packet soup mix.  I also left out the chicken stock altogether but there was still plenty of sauce. In the last couple of minutes I added some frozen peas. It didn't need any more salt due to the stock but I added lots of black pepper. This is going to replace the recipe I had been using for years beforehand, so thanks for this. 

Amy - Another hit, thanks Judy. I halved the recipe and added some peas and corn. Served over a smashed potato.

MF - the kids all loved this one.

Kimmyh - Finally made this and it's worth the wait. I added carrots and capsicum and cooked the chicken breast pieces for the last 10 minutes. Delicious and better than the oven recipe. Thanks Judy will be making this regularly from now on.

LouLouB - This was so good! thank you.

789
Vegetarian / Broccoli Terrine (Timbales)
« on: August 07, 2009, 12:34:29 pm »

Name of Recipe:Broccoli Terrine
Number of People:serves 8
Ingredients:
400g broccoli florets, fresh
1000g water
1-1/2 tsp salt
4 eggs (60g ones)
150g cream, 30% fat
1/2 tsp pepper
pinch nutmeg


Preparation:
Place broccoli florets into varoma. Place 500g water and 1/2 tsp salt into mixing bowl, place varoma into position and steam 15min/varoma/speed 1.  Set varoma aside and empty mixing bowl.
Place steamed broccoli, eggs and cream into mixing bowl.  Season with 1 tsp salt pepper and nutmeg and mix 1 min/speed 5. Pour mixture into 8 small buttered moulds and place them into varoma receptacle and tray.
Pour 500g water into mixing bowl, place varoma into position and steam 22 min/varoma/speed 1
Place broccoli terrines upside down onto a serving place. Remove moulds and serve hot.

Tips/Hints:
These were actually better the next day, reheated in the microwave.  I only did 1/2 the recipe for the 2 of us but for larger families I'd do the whole recipe as they keep well in the fridge.
The moulds must be very well greased or the mixture will stick to the bottom and they won't unmould nicely. I think I will place a piece of baking paper in the bottom of each one next time as well  - this would have to make it easier to unmould.
Don't worry if some from the tray don't appear to be cooked as well as those in the bottom are (unless you want them for that day) as they will finish cooking when you zap them next time. If you need them all then cook them a little longer.
I used 1/2 cup capacity ceramic moulds.

FROM THE FULL STEAM AHEAD COOKBOOK

790
News about Thermomix / Adelaide Cooking Class with Cyndi O'Meara
« on: August 04, 2009, 01:32:04 pm »
They have just announced the above class at Regency Park 15th September 6.30 - 8.30 $20 with Cyndi O'Meara as special guest.  I know she has appeared in other states at your cooking classes - how did you all enjoy it and is it worth going to? Be interested to read your comments.

791
Breakfast / Steamed Eggs
« on: August 03, 2009, 03:21:24 am »
Steamed eggs 'sunnyside up' (another one from Full Steam Ahead)

500g water
2 eggs
salt  & pepper to taste

Place wet and wrung out baking paper into varoma receptacle, pour water into mixing bowl, place empty varoma into position and cook 6 mins/varoma/speed 1.
Break 2 eggs onto baking paper in varoma receptacle, steam 5-6 mins/varoma/speed 1.
Season with S & P and serve immediately.

792
Breakfast / EGGS EN COCOTTE WITH SPINACH
« on: August 03, 2009, 02:01:29 am »
50g gruyere cheese
40g butter
200g spinach, fresh
pinch salt, plus some extra
700g water
4 eggs, at room temperature
pepper, to taste
100g bread, toasted, cut into fingers

Place gruyere cheese into mixing bowl, chop 4 sec/speed 5, transfer into a bowl and set aside.
Place 30g butter, spinach and salt into mixing bowl, cook 10 mins/reverse/speed 1 with inclined measuring cup.  Remove and set aside.
Place water into mixing bowl, heat 6 min/100oc/speed 1.  While cooking, divide spinach into 4 small buttered aluminium moulds and sprinkle gruyere cheese on top.  Break open eggs, place one into each mould and season with salt and pepper to taste.  Place moulds into varoma receptacle.
Place varoma into position, steam 8min/varoma/speed1.
Serve eggs with bread fingers.
Variation - instead of spinach divide half of cheese into 4 buttered moulds.  Break open eggs & place one into each mould and season with a pinch of herb salt.  Place diced ham onto eggs around the egg yolk, sprinkle remaining cheese onto it and place into varoma receptacle.

From Full Steam Ahead cookbook.   I see no reason why you couldn't use ceramic pots instead of aluminium.

793
Soups / Chicken and veg soup
« on: July 27, 2009, 07:36:55 am »
Name of Recipe:Chicken & veg soup
Number of People:4 serves
Ingredients:
1 litre salt reduced chicken stock
1 onion
2 carrots
1 swede
1 turnip
2 sticks celery
2 chicken thighs
pkt low salt chicken noodle soup mix




Preparation:
Roughly chop the vegies.  Place in the TM bowl along with the liquid stock.  Blitz 3 seconds speed 5 then cook 35 minutes 100o reverse, speed 1.  Whilst this is coming to the boil, cut the thigh meat up into 1cm cubes, discarding fat and add this through the MC hole.  After 35 minutes, add the packet chicken noodle soup mixture through the lid and cook a further 5 mins 100o reverse, speed 1.


Tips/Hints:
Having come down with the flu (again!) I needed a fix of chicken soup.  This one came together really quickly and is just what the doctor ordered.  You could vary the vegies or use a chicken fillet instead of the thigh meat and of course use your own chicken stock or water/stock cubes but this is a full flavoured soup with the help of a couple of pantry items.

Members' comments
ILB - This soup is delicious!  Had some spare fresh parsley, so I chopped this up roughly and added it to the soup right at the end which added a freshness to the soup. You could also add some garlic and ginger before cutting up the onion to really help the cold along. However, I used full strength Chicken Noodle Soup mix which was a bit too salty, so next time I'll go with JD's recommendation of the salt reduced version.

Paulinel - I absolutely love this soup.



794
Main Dishes / Rigatoni with Pork Ragout
« on: July 24, 2009, 11:24:00 am »
Name of Recipe:Rigatoni with Pork Ragout from Antonio Carluccio's Passion For Pasta cookbook.
Number of People:Serves 4 - 8
Ingredients:
80g olive oil
400g pork leg or shoulder chop, cut into 2cm pieces
1 onion, cut into 4
150mls dry white wine
2 x 400g cans crushed tomatoes
2 tblspns tomato puree
2 basil leaves, shredded (yes, it says just 2 leaves so that's what I did, picking out the biggest 2 I could find!!)
salt & freshly ground pepper to taste
375g dried rigatoni
75g freshly grated parmesan cheese


Preparation:If you haven't any grated cheese on hand, do this step first and put it aside until later. Chop
the onion for 3 seconds on speed 5.  Add the oil and saute 5 minutes 100o on speed 1.
Add meat and cook on reverse, 100o for 3 minutes on speed 1.
Add wine and saute 100o on reverse with MC off for 3 minutes on speed 1.
Add tomatoes & puree and cook 30 mins 100o reverse, speed 1 with MC on.
Add basil, S & P and cook further 30 mins 100o reverse, speed 1 with MC off. Place basket over hole to prevent splashing.
Keep the sauce warm in the thermosaver, rinse TM bowl and add 1200g boiling water & some salt to the bowl. Pour the pasta in and cook 14 minutes at 100o on reverse, soft speed.

Tips/Hints:

Serve with steamed vegies.  For 2, I only cooked 1/2 the pasta and froze 1/2 the sauce until next time. It was still way too much for us.

Babymaker - was yummy! I used 1/4 cup roughly chopped parsley instead of basil. Didn't have any wine as someone drank it....so I used 150mL of water with 1tbsp VSC (mine is reduced salt). We had garden salad with fetta too.


795
Seafood and Fish / Curried Salmon Patties
« on: July 24, 2009, 03:23:02 am »
CURRIED SALMON PATTIES - Adapted from a Woman's Weekly cookbook.

220g can salmon, drained, bones & skin removed
1 tblspn chopped parsley
2 teaspns lemon juice
2 beaten eggs for glazing
Breadcrumbs, either fresh or dried - I use freshly made with some parmesan added (I always have a supply in the freezer)

Sauce - to which the above ingredients will be added later.

1 sm onion, halved
40g butter or margarine
1 tsp curry powder
60g cornflour
500g milk
S & P


Chop the onion in the TM bowl 2 seconds/speed 5
Add the butter & saute 3 mins/100o/speed 2..
Add curry powder and continue sauteeing 30 seconds.
Add cornflour, milk, S & P and cook 7 mins/90o/speed 4.
Add the flaked salmon, parsley and lemon juice to the sauce & stir to combine on reverse for a few seconds, speed 2.
Pour onto a shallow tray and refrigerate until mixture is firm.
Mould into patties, dip in beaten egg and press into breadcrumbs.
Refrigerate the patties for an hour before shallow frying.

Members' comments
CP - I was a little confused last night as I was making these as I was thinking that the sauce was to pour over the patties. It's very unusual to make a mix like this and then put in the fridge to firm up, and then to roll into patties. The patties were still a bit mushy on the inside when cooked, but that could have been because I doubled the salmon. This didn't really bother anyone because they tasted fantastic! I doubled the salmon because I wasn't sure if this was a recipe for more than 2 people - can you remember JD? Verdict: very economical, really tasty - and will definitely make it again.

CP - We had these for tea tonight. Made the mix up yesterday to cool in a slice tray in the fridge, and then tonight it was nice and firmish so I just cut into about 16 squares, rolled in the egg, breadcrumbs, and then fried. (Didn't worry about reshaping into patty shapes) This would be handy for someone who needs to prepare a meal a day ahead, and serve with a salad. Anyone who's following Weight Watchers, each patty is 2 points.




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