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Topics - Nikkit
16
« on: September 13, 2013, 09:02:15 am »
This is gooooood! I made this today as I have plenty of eggs. Very buttery, creamy, has a little tang (?) from the shallot (I used a couple of spring onions). Would be awesome in sandwiches for a high tea. With the caviar that I had in the fridge - the little salty pearls were really good with the pate. I'll make this again and serve as suggested in small pots with toast. I only had crackers and a beer with mine...  Linked CC
17
« on: September 11, 2013, 06:50:33 am »
I made this today and will have to stay out of the kitchen so I don't keep sampling it.
Too yummy!
I did my version as follows (only because I am hopeless at following a recipe! and it depends on what ingredients I do or do not have in the pantry)
I put in 110g sugar as I always halve the sugar in any recipe
I used lime instead of lemon
I used tinned plums (didn't have any other fruit suitable)
And I forgot the sugar on top - would make it a bit crunchy I think.
I had to cook it for an extra 10 minutes, but that be my oven.
Probably should have pushed the plums in a bit more - but it still tastes good.
Linked - JD
18
« on: September 05, 2013, 11:53:56 pm »
I made the Chicken Linguine last night and everyone loved it. Really good flavours in it. And leftovers for lunch today - always a good thing  I will be making it again. I would tweak it a little though... next time I'll use less pasta and maybe a small pasta (like shells or similar) as I like more sauce less pasta, but that is my preference. I had a 200ml carton of long life cream so tipped in the lot instead of having 50ml hanging in the back of the fridge to go off. And I used 4 chicken thighs (all I had) and steamed them longer as they were still par frozen. And we are cheese lovers, so I'd sprinkle a little grated parmesan on top.
19
« on: September 04, 2013, 04:05:49 am »
The Sticky Sauce was yummy.
I didn't have any orange juice, so added wine. Didn't have any tamari, so used soy sauce. I did have all the other ingredients though and it smelled divine whilst cooking. I poured it over steamed broccoli fresh from the garden - very nice.
Will put the remainder on pork chops tonight.
Will make this one again for sure.
20
« on: September 04, 2013, 04:03:14 am »
Smashed Potatoes - YUM! A big hit here in this house, we loved them. I used the macadamia oil instead of duck fat. (Only because I couldn't go out and knock off a wild duck in the paddock just for its fatty bits  ... just kidding! Boring reason... I didn't have any duck fat.) Use a good smoked paprika too, I have a Spanish tin of "Pimenton Periquin" It smells and tastes divine. I used older spuds - ruby lou's I think they were. I did overcook them a bit and when I put them in to mix at stage 5, I got carried away with the aromas and over did it, so they were a bit more mashed than coated in the good stuff, so I spread it onto a baking tray and cooked it. I'll cut the salt down to 1 teaspoon next time. Definitely going to make them again.
21
« on: March 10, 2013, 08:14:29 am »
I have just bought 2 ridiculously expensive tubs of this ($12/400g ) and must admit it is nice...but after a couple of spoonfuls I am over it, so not too sure what to do with it now. My Mum loves it, so was wondering if anyone had attempted to make it in the TM? I may give it a try tomorrow.
22
« on: February 27, 2013, 07:39:42 am »
Double Choc Fudge Brownies
250g dark chocolate
1 cup caster sugar (or raw)
4 eggs
1 tspn vanilla essence
100g plain flour
45g SR flour
55g cocoa
Extra 125g choc chips or chopped chocolate (optional)
Preheat oven to 160° and line a 20cmx30cm baking tin with baking paper.
Add 1st lot of chocolate to TM and chop for 5 sec speed 8.
Melt for 3 mins 50° speed 4. Or til melted.
Add the rest of the ingredients except the 2nd lot of chocolate and mix for 5 seconds speed 4. Scrape down and mix again, then add chocolate and mix for 10 sec speed 4 on reverse. May need spatula to help with this.
Pour into prepared tin and bake for 45-50 mins or until firm.
Cool for 10 mins in tin and then on wire rack. Dust with icing sugar if desired and cut into pieces.
I converted this one off the packet of Woolies Home Brand cocoa today. Making it in the Thermothingy is so much easier than what it says to do on their packet!
members' comments
cookie - They smell & taste lovely, thanks Nikkit. DD decided that they are perfect with a little ice-cream all over them. I used Lindt Orange Intense chocolate.
23
« on: January 02, 2013, 06:20:14 am »
Has anyone else noticed that Hot Cross Buns are in the shops already? Woolies has them. Is it just me - or is anyone else not overly impressed with them being in the shops now...a mere 3 months out from Easter? I refuse to buy certain shaped chocolate or hot cross buns until the week before Easter.
24
« on: July 12, 2012, 04:19:46 am »
Apologies if this has already been reviewed, but I couldn't find it...
Made this last night, and it was yummo.
The only thing you have to watch out for is there are way too many ingredients to all fit into the TM bowl.
I cut mine back to 3 corn cobs of corn, 1000g water, same everything else, but it was still too full so I had to tip some out liquid when I put the chicken thighs in. So less water would be better.
25
« on: July 10, 2012, 12:17:38 am »
Here's a Tandoori Spice Mix out of an old WW Easy curry cookery book.
1 1/2 Tbsp turmeric
3 tsp paprika
3 tsp garam masala
1 1/2 tsp ground cardamom
1 tsp chilli powder
1/4 tsp saffron
Combine all ingredients in TM for a few seconds. Makes about 1/4 cup.
Mix with 200g natural yoghurt, 2 crushed garlic cloves and 2 tsp fresh ginger grated and coat chicken, then bake til done.
Yum!
You could add more or less chilli to taste.
26
« on: July 10, 2012, 12:09:01 am »
I have made some chilli sauce from chilli's in my garden and it is so hot it could peel paint off the walls. (before and after eating it ) Yesterday I made a grown man cry and beg me for a glass of milk, he is a chilli head and had tried a tiny bit about 1/8 th of a teaspoon. So how can I tone it down? Any ideas? My recipe is: chillis sultanas rice wine vinegar brown sugar water Hubby and I have renamed it ... BYA Chilli Sauce (Burn Your A....... ) Although I'm not too sure if anyone could eat that much to get that far! All and any suggestions appreciated!
27
« on: May 01, 2012, 01:11:45 pm »
Does anyone have a recipe (or point me in the right direction please...) for steamed chocolate puddings that have a gooey centre that oozes out when you cut into it?
Thanks.
Nikki
28
« on: April 01, 2012, 09:18:55 am »
Does anyone have a Sadza or Mielie Pap recipe? And more to the point - can it be done in the TM? Apparently it is a South African staple. I thought a fellow forumite would have the answer! Cheers, Nikki.
29
« on: January 12, 2012, 08:35:48 am »
I have just had a question about making Granulated Garlic. Can it be done in the Thermomix? At this stage I don't know if the garlic is fresh or dried, will update this when I know. I hope there is someone out there in this wonderful forum that will come up with a miraculous answer for me! I also hope I've asked this in the right spot...apologies if I have it wrong. cheers, Nikki.
30
« on: September 07, 2011, 11:38:19 pm »
Hi all, I've been lurking here for a while now, checking out all the fabulous recipes, tips, hints and ideas for the TM. Love it! Decided it was time I joined up and added my 2 bob's worth as well. A bit about me... I have had my TM for 18 months now (and wonder how I cooked without it!) and I've been a Consultant for about 10 months. So I have my days filled with TM 'stuff', my 2 gorgeous daughters, my hubby, the business that my hubby and I run, dogs, chooks and my 'boys' - my 2 horses who keep me on my toes. I compete in spring/summer in cutting events with one horse, the other is happily retired. That's me, so I look forward to more reading and learning from this great forum. Thanks, Nikki.
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