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Topics - Thermomixer

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16
Special Diets / Molly's Failsafe Carob Custard
« on: September 16, 2010, 08:05:59 am »

Name of Recipe:

Carob Custard (Failsafe diet)
Obviously,  from the EDC book pg 155

Number of People:

4-6

Ingredients:
# 20g carob powder
# 2 eggs
# 500g milk
# 1 tsp Vanilla extract
# 40g cornflour
# White chocolate buttons (no flavouring etc)

Preparation:

# Place sugar and carob in TMX bowl and pulverise for 20 seconds  on Speed 9
# Scrape down and add remaining ingredients
# Cook for 7 minutes at 90 deg on Speed 4.
# Once custard has cooked to your desired consistency, serve immediately

Photos:
Nope sorry,  the kids dived straight into it!

Tips/Hints:

Well,  the kids all just loved it.  In fact,  they loved it so much they had seconds....  then it was too rich and they couldn't finish their 2nd lot.  As I was eating I thought the carob was a bit too bitter and so I popped a white chocolate button into it.  It melted and that made it much creamier.  Another button was even better.  The kids loved this addition as well.

From my blog for Failsafe diet meals:  http://realfailsafemeals.blogspot.com/

17
Recipe Book Recipe Reviews / Tomato Sauce EDC book
« on: September 04, 2010, 06:27:31 am »
Not so much of a review as a tip as others may be wondering.

The tomato sauce usually ends up more brown or orange than red - but tastes OK

Check this thread http://www.forumthermomix.com/index.php?topic=2584.0 where Gralke identifies that the onion may be the cause of the strange colour.

18
Raw Recipes / Raw Oatmilk from Tebasile
« on: September 03, 2010, 11:18:11 am »

Oatmilk, unheated

3-4 Tbs fresh rolled oats ( my oats were soaked and dehydrated)
3-4 Tbs water (1)
250 g water (2)

Soak oats for 30 min with water (1) and blend with water (2)

You can add 1/2 Tsp Coconutoil, or 2-3 drops sunflower or almond oil and mix


19
Special Diets / Oatmilk from Tebasile
« on: September 03, 2010, 11:10:45 am »

Oatmilk, unheated

3-4 Tbs fresh rolled oats ( my oats were soaked and dehydrated)
3-4 Tbs water (1)
250 g water (2)

Soak oats for 30 min with water (1) and blend with water (2)

You can add 1/2 Tsp Coconutoil, or 2-3 drops sunflower or almond oil and mix

Oatmilk, heated

50g fresh rolled oats or oat groats
750 g water (1)
2 dates (soaked 2-4 hours)
1 Tbs. cashew or almond butter
1 Tsp agave or rice syrup
300 g water (2)

Blend oats 10 sec/speed 10.
Add water (1) and heat 1-2 min /100 degree C /speed 1-2.
Add dates, blend 10 sec /speed 6 and 10 sec / speed 9
Add water (2), blend and strain
Add nut butter and sweetener if desired

I like the unheated version better  ;)

20
Drinks / Oatmilk from Tebasile
« on: September 03, 2010, 11:06:44 am »

Oatmilk, unheated

3-4 Tbs fresh rolled oats ( my oats were soaked and dehydrated)
3-4 Tbs water (1)
250 g water (2)

Soak oats for 30 min with water (1) and blend with water (2)

You can add 1/2 Tsp Coconutoil, or 2-3 drops sunflower or almond oil and mix

Oatmilk, heated

50g fresh rolled oats or oat groats
750 g water (1)
2 dates (soaked 2-4 hours)
1 Tbs. cashew or almond butter
1 Tsp agave or rice syrup
300 g water (2)

Blend oats 10 sec/speed 10.
Add water (1) and heat 1-2 min /100 degree C /speed 1-2.
Add dates, blend 10 sec /speed 6 and 10 sec / speed 9
Add water (2), blend and strain
Add nut butter and sweetener if desired

I like the unheated version better  ;)

21
Jams and Chutneys / Tenina's Lemon Curd - via Judydawn
« on: September 03, 2010, 09:45:14 am »

Jennamez, I have found Tenina's Lemon Curd recipe amongst my many untried recipes, for some reason this one was hand-written.

100g butter
fine zest of 1 lemon
juice of 2 lemons
2 eggs
1 egg yolk
150g castor sugar

Place everything into the bowl.  Chop 5 seconds, speed 7.
Insert butterfly and cook 8 mins/80o/speed 3.

22
Desserts / Brown Bread Ice-Cream from Cornish Cream
« on: September 03, 2010, 09:30:07 am »



 Brown Bread Ice-Cream


85g brown breadcrumbs
85g soft brown sugar
3 large eggs separated
1/2tsp rum
280g double cream
85g sifted icing sugar.


Mix the breadcrumbs and brown sugar, place on grill tray and grill for 8-10 minutes, stirring frequently until dark and caramelized.

Cool then break up with a fork.

Whisk egg whites until stiff.

Mix the egg yolks with the rum then fold into the egg whites.

Whisk cream and icing sugar until floppy, then fold into the egg mixture, with the breadcrumbs.

Pour into a shallow freezer container and freeze.

This comes from a newspaper article that I took out years ago by a cook called Sue Lawrence.I have found some others recipes by her one of which is called Tomato Summer Pudding, but I will give that a go at conversion so I don't put you all completely off my recipes ;D

I realize that the brown bread one has "raw" egg, so it's a "no no" for some people but someone might like it ;)


23
Desserts / Lemon Curd Ice-cream from Cornish Cream
« on: September 03, 2010, 09:06:59 am »

Lemon Curd Ice-cream

....but is more a frozen yogurt,

Fold 340g of natural yogurt( not the set type) into 340g of homemade lemon curd  then freeze

After 3-4 hours you have the most luscious citrus ice-cream

Members' comments
JD - Just sitting here eating my cone now.  Not too bad at all, if anything a little too lemon curdy so perhaps a little less of that next time instead of equal quantities with the yoghurt.  I had 3 jars of lemon butter in the fridge so I was pleased to be able to use up 2 of them in one hit on this recipe.
I've just checked on mine to see how hard it set overnight.  It is quite firm but I could spoon some out - happy with that.


Lilli31 - I just found this from nigella too...

Nigella’s Lemon Meringue Ice Cream from How To Eat

I saw this recipe of Jane and Elizabeth’s Pelly’s in the Womens chefs of the Great Britain, though I’ve changed it slightly here. The original version specified home made meringues and home made lemon curd, but I brazened it out with the bought stuff and suggest, for ease, that you do too. If you are using shop meringues and curd you may to add more lemon juice and zest or it will be too sweet. Taste to see, it needs an edge to it:

600ml whipping cream
225g greek yogurt
320g lemon curd
juice and zest of 2 lemons
6 meringue nests

Whip the cream until fairly stiff and fold in the yogurt. Add the lemon curd, lemon juice and zest (you will find it easier to stir in the curd if you add the lemon juice to it first) and the meringues, broken up into small pieces, but not so small so that they dissolve into dust.
Put into a container, it should be a shallow rather than tall one and freeze, And that’s all there is to it. Ripen in the fridge for 40 minutes before you want to eat it. You could dribble over it some clear honey or some more lemon curd diluted to runniness with lemon juice.

Lilli33 -
« Reply #7 on: February 18, 2012, 08:10:16 PM »
Reply with quote Modify message Remove message Split Topic 


Ok, so I kind of did a combo... I was happy that there was enough citrus used in the curd, to not need any more in it. I did do a cream/yoghurt combo though. 600gm cream, whipped with a little icing ugar. Then folded that through 400gm Greek yoghurt. Plus 300gm ( roughly) of my curd. Then I put a few dogs of curd on top and swirled it through. I have always liked he taste of ice-cream and yoghurt mixed, creamy and yet not too sweet.

I have had it in for a few hrs and just tested and mixed it a bit. Tastes good, but I think it will be rich, so won't need much. Would go nice on a meringue though, just like a frozen lemon meringue pie!!!

maddy - I have made that ice cream Lilli.......it's glorious!


24
Main Dishes / Jerjill's Satay Chicken Noodles
« on: August 08, 2010, 02:38:46 pm »
Another recipe from jerjill's menu plan


Satay Chicken Noodles

absolutely delicious!!!  I love this recipe!!!

90g chunky peanut butter
60 ml soy sauce
55 g brown sugar
2 tb lemon juice
2tbs water
279g ramen noodles or dried egg noodles
600g thigh fillets or chicken breast
1 baby wombok
250g sugar snap peas
3 shallots
1/3 coriander

Place first 5 ingredients in tm and cook for maybe 5 min on 90o on soft speed (again I'm sorry, I'm not good with exact times). Set aside.

Heat peanut oil in tm then add the chicken, probably for about 10 min then add wombok, sugar snap peas, shallots and coriander in last 2 minutes of cooking. Mix together with sauce and the noodles and serve - its really delicious!!!!!!

members' comments

dyljon - it was very yummy.

joynatalie - Thank you, instant new family favourite.


maddy - Enjoyed this.  Kids loved it because it was mild and not an overpowering satay.

I did up the peanut butter amount to 120g, used 1 tsp dried coriander to the sauce, added a garlic clove in with the shallots, cooked 800g chicken thighs and cooked chicken for total 15 minutes.
I chose to boil some egg noodles in a pot, then dump in thermoserver with 250g microwaved frozen stir fry veg, then mixed through the satay chicken and let stand for a few minutes.
Next time I think I will add in a cornflour paste when chicken is cooking, to thicken the juices up a little bit.

cookie - We  loved it. I cooked the chicken before hand as we're not fond of it chopped up. I put it in the thermoserver. Then did the sauce and added it to the thermoserver. Cooked Ramon noodles and added it and then did the vegies. Stirred it all together in the thermoserver.

Caroline J - Made tonight, yum!!

KerrynN - it was yummy but very sweet. Next time I would use half the amount of sugar.

Amy - A very quick, easy and flavoursome recipe, thanks!







25
Main Dishes / Jerjill's Chicken Tandoori Burgers
« on: August 08, 2010, 02:34:49 pm »
A recipe from Jerjill's Menu Planning:


Chicken Tandoori Burgers

you can either make your own chicken patties or just use chicken breast and marinate i have done both and both are delicious if you want to make your own chicken patties mince thigh fillets with the paste about 500g and only need couple of table spoons of paste and you can make you own paste or buy it your choice :) than add half cup of breadcrumbs with fresh coriander and just shape and cook other wise here is recipe for marinade

foccia bread made in tm of course

100g tandoori paste
2 tbsp greek style yoghurt
1 tb lemon juice
1 lebanese cucumber
80 g baby spinach
3 tomatoes
mint leaves
mango chutney

minted yoghurt
180g greek style yoghurt
2tbs mint

wizz in the tm tandoori paste, yoghurt, lemon juice than pour over chicken breast and marinate and leave sit for at least 10 min longer is best so it can absorb the flavour.

cook chicken on grill meanwhile wizz in the tm the mint sauce

layer the burgers with rest of ingredients and use vegetable peeler to slice the cucumber lengthways into thin ribbons spread with mint sauce and serve with mango chutney

ITS DELICIOUS!!!

members' comments

JulieO - I firstly made a tandoori paste this morning to marinate the chicken. I used a large chicken breast cut in half horizontally between DH and I which was enough, the other breast and 2 tenderloins have been put in the freezer in the marinade for another time. I served on toasted turkish bread just with lettuce leaves and tomato and the yoghurt & mint dressing.  
I have since found out that a tandoori colour is added to give the reddish hue that we associate with tandoori, but I'm not keen to do that, and have read that beetroot dust can be used as a colouring agent also, so will get some and try it next time.  Otherwise the flavour was wonderful and I will make again.  The paste made about 250g, without the yoghurt added - I think that's best added fresh.  So I've enough for another time.

Snoozie -  the burgers themselves were nice but way to spicy for my current indigestion (pregnant).  DH thought they were great.  I think I need to cut back on the pepper in the breadcrumbs (recipe from EDC) as I think there were an awful lot in there probably contributing to the bite in the burgers. So they're all wrapped up in the fridge for DH to eat as they were too spicy for kids too.  Bummed because they looked/smelt really nice!!!






26
Starters and Snacks / Jerjill's Pork Dumplings
« on: August 08, 2010, 02:32:04 pm »
Thought we should give this athread of its own.  You could use the Varoma to steam them


here is the pork dumplings and i have to apologise i dont really have set times for cooking i guess my way through things and hope they turn out :)
250g pork mince
40g chinese cabbage (i used a bit more)
2 shallots
2/3 cloves garlic
10g ginger
2 teaspoons soy sauce
2 teaspoons cornflour
40 wonton wraps

sauce
60ml soy sauce
2 t/sp white vinegar
2 teaspoons brown sugar

chop garlic and ginger add mince and than add rest of ingredients and gently mix together.
place a teablespoon of mixture into wonton wrappers
place dumplings in batches in large bamboo steamer (i dont have one so i used a normal steamer they did stick a little bit but doesnt take away the taste) they only take about 4 or so minutes to cook.
wizz the sauce up in the tm and serve it was a big hit both from kids and husband i also deep fried some i know its not as healthy but still tasted very delicious :)


27
Special Diets / Gluten Free Bread Mix - via terstoo
« on: June 21, 2010, 09:18:32 am »
Something interesting from terstoo for people who need GF products

Hi All,

Just wanted to let those that are gluten free that my sister has told me about a new gluten free bread mix. It is fantastic!! It rises, smells and cooks and even tastes like real bread!! Its called F.G. Roberts Cottage Bread Mix.
Go look at this site: www.glutenfreehealth.com.au/HomeBakers.htm

They sent me 2 x 200g sample bags of the mix. They make a small 400g loaf, but I just made one of the bags into rolls!! YUM!! they taste so good!! You can order straight from them, but you have to add postage to the price!! Apparently it comes in 1kg, 5kg and 12kg bags.
I whizzed my sample bag in the Thermomix and its great! The packet says to do it by hand, but why should we when we have such a fantastic machine to help us!!! My rolls were a bit pale on top, but after talking with my sister she told me to brush them with milk next time and it all browns nicely.
Just thought I'd pass on the great news!!!  ;D

28
Chit Chat / Thermomix on Masterchef again
« on: May 21, 2010, 12:54:47 pm »
George using TMX to make tuiles - pretty basic - but it's there

29
Chit Chat / A couple of good TM21 models for sale.
« on: May 20, 2010, 06:59:43 am »
These are through a chef here in Melbourne.

The TM 21 is a very efficient machine and would be great for people wanting to get into TMX at a lower price.

I am not involved - just passing on a message from Twitter to people who may be interested.

NicPoelaert
 
2 used thermomix for sale, In very good working order. If interested pls call 0433442294. Thanks

30
Babies and Kids / Healthy "Chocolate" Truffles from earth mumma
« on: May 16, 2010, 03:00:05 am »
Hi Cathy

Here it is. Easy peasy and very yummy to boot.  Guilt free healthy chocolate treats.

“Chocolate” Truffles

Ingredients:

80 gm pitted dates
110gm biodynamic/organic sultanas
1tbl boiling water
1tbl unsweetened cocoa powder
45gm organic milk powder
60gm organic desiccated coconut
Extra coconut for rolling the balls in

Method:

Place dates and sultanas in TM bowl, 6-10 sec speed 7 (until finely chopped).
Add boiling water and leave to soak for a few minutes.
Add cocoa powder, milk powder and coconut, 5 secs speed 6. (Add more water if too dry)
Roll/squash into balls and roll in extra coconut.
Store in an air tight container in the fridge for up to 2wks. (Ha ha  :D :D :D)
Makes about 16 walnut sized balls.

For a dairy free option try replacing the milk powder with almond or cashew meal.

Adapted from Julie Maree Wood with Antonia Kidman “Feeding fussy Kids”.

members' comments

cathy79 - You're right about it being sweet! Too sweet for me!  I guess that's the sultanas so next time I'd probably halve the sultanas.  My mix was too moist and sticky to roll so I added some pumpkin seeds which also helped with the sweetness.  Actually, some tahini would help too and a healthy addition.
You're right about it being sweet!   Lips Sealed  Too sweet for me!  I guess that's the sultanas, so next time, I'd probably halve the sultanas.  My mix was too moist and sticky to roll, so I added some pumpkin seeds, which also helped with the sweetness.  Actually, some tahini would help too, and a healthy addition. Very easy and a healthy alternative to chocolate.
There's lots of possibilities with this recipe.  Following suggestions from Quirky Jo's Raw Cacao balls, sunflower seeds are a good substitute for nuts too.  Also a good dairy free option.

Carrie - I only used 80g of sultanas and also added 20g each of hazelnut and almond meals (ground in TMX and set aside before starting with dates and sultanas) and it's quite nice, it has the same texture and almost the exact flavour of rum-less rum balls.
Would be a good recipe to make kid's rumballs for Christmas. DS quite liked his 'special chocolate balls'.

Kimberley -  delicious, thank you. Miss3 has been asking for more 'chocolate balls'!

Brumington -My boys 2 & 4 love these. They have them as a treat if they do well at dinner! I love them too as a quick chocolate fix in the evening.  So good that they contain no fat or sugar.

Monicat -  they are very yummy. Just wanted to suggest that if you want to do a double batch, do it in two separate lots because the TMX struggled to handle a double load of this super sticky mix.

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