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Topics - containergirl

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1
Raw Recipes / raw poppy seed cake?
« on: September 05, 2010, 05:18:48 am »
Has anyone made a raw poppy seed cake? ....or seen a recipe that looks like it might be good?   

I made a conventional one this morning and then set to wondering if there might be a delicious raw version (particularly because I am obsessed with trotting back to the kitchen to eat the one I made this morning). 

2
Chit Chat / photo test.
« on: July 10, 2010, 10:24:03 am »
photo test

3
Special Diets / Steamed Coconut Rice cakes (Gluten, Egg, Dairy Free)
« on: July 10, 2010, 06:51:47 am »

Steamed Coconut Rice cakes

Ingredients
210g Rice flour
200ml Coconut milk
160ml Boiling water
80 - 100g sugar
1/4 tsp Vanilla essence
1 tbsp dry yeast

Mix flour, water, coconut milk, sugar and vanilla (speed 4ish for a few seconds).  Transfer to a bowl and set aside for an hour or more (overnight would be fine). 
Add yeast.  Leave to rise and bubble.  The yeast will make the mix thicken as it starts to do it’s stuff.  Once it has risen and started to bubble and thicken stir in 1 tsp baking powder.
Pour mix into moulds lined with baking paper.  And place on varoma tray and set aside for 10 mins or so while you heat 1 litre of water to varoma temp on speed 2 (I chopped some pandan leaf and popped it in the water).  Place varoma tray on TM and steam for 10 - 15 mins.  Depending on size of your moulds and how wet your mix was.

They are very soft and cake like.  I've got photos but couldn't upload....or remember where I had seen the advice on how to on the forum....mind you I couldn't find how I'd added recipes before either.  I must need a nap or a little more rice cake to stabilise my blood sugar :D

These are inspired by the ones our neighbour from the Philipines shares with us sometimes.  One of her friends makes them and I haven't been able to get the recipe out of her.  Here is what has pleased us.  I would love it if anyone has other recipes.  There were some when I was looking on the net that used rice that was soaked and fermented overnight and ground.  These seemed appealing however I was in a hurry to get some more of these into my belly and overnight seemed too long.


4
Desserts / Easy (40 second) egg free vanilla icecream
« on: July 04, 2010, 11:36:29 pm »
Easy (40 second) egg free vanilla icecream:
number of servings depends on your glutton factor - this is rich:
Ingredients:
600 mls pure cream
400 mls can condensed milk – what is 5 mls between friends
1 ˝ teaspoons good vanilla
optional a bit extra icing sugar – I added 2 teaspoons


Preparation:
Chill the condensed milk in the fridge for a while
Insert Butterfly
Add cream and condensed milk to TM Bowl
Whip on speed 4 until soft peaks stage (I went a full 40 seconds but checked after 20 seconds)
Freeze
lick bowl  ;D


Photos:

Tips/Hints:
I had a little more than the container I was using and made the kids some little ‘special’ ones in small containers with home made strawberry jam drizzled around.  They looked and sounded in heaven when they were presented with them.

Members' comments
Obbie - I made this last week and again today. Today I added 50g of cocoa powder, and yummy. Thankyou.

mama bel - One of my girls makes this often, she has put berries, choc chips and other additions through it.

Pam H - This is an excellent recipe, I add Tim Tams or choc with mint in or anything that tastes good. Chopped up small and then line a lamington tray with alfoil, put a layer of malt biscuits in pour the ice-cream over and flatten it, put another layer of malt biscuits on top and freeze. Cut so that you can hold a biscuit and eat like the old giant sandwich ice-cream, yum a great favourite at our house.

Gert - I added 1tsp vanilla essence , 40 gms of Vittoria Dark Chocochino and no sugar. Absolutely delicious. It was all I could do to actually put it into the freezer for much later and I don't even like chocolate.
Made this again today for my vegan son who is visiting. I chopped some dark chocolate and added it at the end. Heaven.
My GD made this last week adding crunched up oreo cookies. Instant Cookies and Cream ice Cream.  They loved it.

in the wilds of Tassie - I have made 2 versions - making 1/2 batches -
Strawberry - blitz 100g of dried strawberries on 7 for a  seconds first and then whisk as normal.
Ferero Rocher - 1 tbsp cocoa and 6 or 7 ferero on 4 for a few seconds, then follow the recipe. Both very, very nice. I am planning to try Apricot  and a praline mix later in the week.

Cookie asked - Does this icecream set hard?

Gert replied - Not rock hard but you could scoop it into cones hard.

JD - I made this today but only had a can of Nestle's 'top & fill' caramel so just whipped that and the cream and it was sweet enough for me - delicious and the easiest ice-cream I've made.  Thanks containergirl.

Cookie - I made this the other day and only used 300ml cream and 300ml of milk. I put some ferrero rocher chocolates in. Last night DH actually said yummy ice-cream last night. It was a bit icy but I guess that was the milk. Very nice.
I have made this a few times now.
The last batch I made as mango ice-cream. I added 2/3 tin of mango blended, to the mix and 1/3 diced very finely. I also added 2 tablespoons of mango flavoured vodka. It is so moorish.  I used all cream this time as I had some in the fridge I was going to make into butter. It is a smoother ice-cream.
We're eating so much of this that I have put in an order for a compressor ice-cream maker for Christmas.
I made this recipe again today - I used 30g of cocoa and 1 tablespoon of kahlua for a chocolate taste this time.
Maltesers version - I blitzed them to a fine powder and just folded them through this ice-cream.

I use this ice-cream recipe so much. It is one of DH's favourites. I made the vanilla ice-cream for my ice-cream cake for Christmas. I made this ice-cream with a slurp of vanilla and then churned it. I put it into a bowl and quickly mixed in toasted pistachios, chopped marshmallows, and chopped glacé fruit, and about 300g frozen, slightly thawed raspberries squashed.
I put it into the tin and froze it. After freezing you could decorate it with cream and put back into the freezer. I didn't as it was just for us. Put some raspberries and pistachios on to decorate it. 
I lined the base of the tin with baking paper. Then when it was time to in mould it I put it in a sink of hot water for a tiny bit. Then ran a knife around the edges to loosen it. I put a plate over the top and turned it upside down onto the plate. If it doesn't work the first time do it again.


LeeJ - I made this one twice this week, it is very yummy! I've been adding chopped up chic ripple bickies for the 'cookies and cream' effect, and it is simply divine!



Spinderella - Well the cherry ripe ice-cream was a hit!  I used the recipe in this thread as the basis for it but here's my version...

100gm block chocolate (I used Black & Gold organic Maya Gold)
400ml coconut cream
200ml cream
395gm sweetened condensed milk
250gm frozen cherries

Chop chocolate 4 seconds speed 6.  Remove from tmx.

Butterfly in.  Whip coconut cream, cream & condensed milk (I did this for 1min20sec on speed 4 waiting for it to form peaks but it doesn't, so I guess 30 seconds on speed 4 would probably do)

Add 175gm frozen cherries. 15 seconds on speed 5
Add 100gm chunked up chocolate. 6 seconds speed 3
Add the rest of the cherries & mix 5 seconds speed 1

Pour into freezer container & freeze.  After a couple of hours give it a stir.  I didn't stir mine (I fell asleep!) so all the chocolate & cherries settled on the bottom.  But it was still AWESOME!
Enjoy!

Rubyslippers - For Christmas I made:

*  The caramel version (with top & fill), I reserved a little caramel to dob on the top of each individual serve cup.
*  Strawberry and marshmellow with 100s & 1000s on top.  I used the dried strawberries as previously suggested and added in some chopped up giant marshmellows.
*  Coffee with some sugar coated almonds on top.

I was very happy with them all, as was everyone else.

jkmt - I just made this for the first time. I found it set very solid - I did forget to give it another stir at 3 hours though, so that probably didn't help. It's quite sweet - next time I won't add any extra icing sugar.

charabelle - I've just made this using 300g condensed milk and 100g Tenina's salted caramel sauce, tastes great! Hope the kids like it for sweets tonight!

Amy - Made this to have at Christmas lunch today. An absolute winner, thanks so much for the recipe! So easy and delicious.
This is the recipe I used to make my rhubarb ice cream Smiley Just add about 200g of stewed rhubarb in the last 10 seconds of mixing.

deedub - I made this today with vanilla paste and it is incredibly easy! Haven't tried it myself yet (apart from licking the bowl, but I was only following instructions in the recipe 😉), but kids have and loved it. I'll try some of the variations - maybe I don't need an icecream maker after all.

Erica Rawlings - Thanks for this fantasticly easy recipe. I have made it twice and just love the flavour, but wish it didn't go so rock hard , any suggestions please??

Amy replied - to solve the problem I just get it out of the freezer while I'm cooking the main course. By dessert time it is usually soft enough to scoop.

Some suggested a glug of alcohol.

Erica Rawlings - As you may gather, I am rather new to this forum, so thanks to all who have so promptly helped me with their suggestions, another idea I found on the net was to add about half teaspoon of guar gum to mixture, so I did to the ice-cream I made last night and some 10 hours later, it is far from rock hard, can't wait for the grandchildren to try it, thanks again folks.

Brumington - This was a hit today made with top and fill, cream, a pinch of salt and a tsp of gelatine dissolved in a tbsp of water (hoping that'll stop the rock hard effect). It's in the freezer for now but first taste out of the ice-cream machine was yummy. 
Just to let you know the gelatine has certainly helped in keeping the ice cream softer. I can easily scrape some out with a spoon straight from the freezer. A little too easily perhaps!

deedub - I tried the gelatine trick yesterday, afraid it didn't work for me the ice-cream is still hard. Take it out of the freezer about 15 mins before you need it, should be soft enough to scoop then. Haven't tried the alcohol option, since the kids are the ones who eat ice-cream around here!

BZB - Good texture. Creamy, not too hard after churning in the ice-cream maker. But too sweet, even without the extra sugar.
Will reduce the condensed milk next time.

Mab19 - I made this today for the first time.  OMG how delicious. 
I made Pam H's version using the malt biscuits and with crumbled chocolate flake bars in it.  I'm sure the GCs will love it.




























5
Recipe Requests / rice with pandan
« on: July 02, 2010, 05:54:25 am »
Hi All.  We have been watching Poh's kitchen a lot recently and have got ourselves some Pandan leaves to cook with rice.  Anyone used pandan leaves when cooking their rice in the thermomix?   

Ms 6 and myself have been debating the merit of either putting the leaves in the water or on top of the rice?  What sort of rice did you use if you have done it?

Cheers from the Senior Princess and the primary princess


6
Chit Chat / Heston Feasts used a thermomix
« on: April 02, 2010, 02:34:04 am »
I love a sighting of a thermomix - use 6001 for a thermomix......making a blood and creame custard (from eels).  I think it involved cooking for a long time (being constantly stirred)...the perfect job for a thermomix.

In our house Spanner puts ours to use grinding chook food for our baby chicks when they appear.

7
Recipe Requests / ricotta cheese
« on: March 21, 2010, 11:46:47 am »
Howdy doody,

Spanner here using the SWMBO login.

Bwaaa hahahaha!     :D

Ok ... nuff with the fun and frivolities.

Firstly I would like to say a big hello to all the Ilui survivours. Hope you are faring well.

Secondly I have been 'asked' to find a ricotta recipie on this here forum.

I have done a search but can not seem to find what it I ahve been tasked to find.

Can anyone tell me so I can appease SWMBO and show her my efforts in searching for a ricotta recipe.

Cheers all.

8
Recipe Requests / Marshmallow
« on: November 13, 2009, 03:23:05 am »
Has anyone tried to make marshmallow in their thermomix.  I saw it being made on River Cottage on the ABC the other night which prompted me to look up the recipe.....and it looked like it would convert okay?  Any tips?  I've never made marshmallow the traditional way.

PS:  has anyone else notice the thermomix on 'River Cottage'.  I didn't but our 5 year old did....'look mummy they've got a thermomix'.

Cheers  Containergirl

9
Drinks / Orange, carrot, rosewater and cinamon
« on: October 26, 2009, 12:59:00 am »
Now it is heating up here in the North we are making lots of our version of this drink which we originally saw on Food Safari.  We have adapted it and I can't even remember the country of origin.  The rosewater and cinamon seem to cool the blood and soothe the mind.

Ingredients
4 oranges (skin peeled/chopped off and sliced in half)
2 carrots (peeled if you wish, chopped into chunks)
300mls water
handful Ice
Splodge of rosewater
pinch of cinamon.

Place all ingredients into bowl and slowly turn up to speed 9 for a minute (probably doesn't need a full minute)

10
Desserts / Chocolate Icecream (egg free)
« on: October 14, 2009, 05:40:36 am »
Name of Recipe:  Chocolate Icecream (egg free)
Number of People:  depends on decadance capacity.  About six to eight people
Ingredients:

600ml cream
395g can condensed milk
200 g Plasistowe Dark Cooking Chocolate



Preparation:

Break chocolate into pieces into TM bowl.  
Grate 5 – 10 secs on speed 7.  
Melt 2 – 3 mins at 50 degrees on speed 3.  (I do 2 mins and then scrape down sides and about 30 seconds more)
Insert Butterfly.  Add condensed milk and cream.  
Beat on speed 4 for 20 – 30 seconds.
Put into a container and freeze.

You will not need to reblitz.  It keeps soft and creamy for a couple of weeks (ours only gets that old if Spanner forgets about the emergency supply in the store freezer).
I would be keen for the evaporated milk recipe too.  I haven't had much time to explore forum but I am glad to know there are a few egg free people around to swap tips with.  

I never used to notice egg in food but a child with an allergy changed that.  Since I cook most things without egg these days some cakes and biscuits etc taste odd with egg in them.


Photos:

Tips/Hints:  This is a recipe that I got from a major brand condensed milk can.  The original recipe has powdered ginger and choc chips.  I have never added these as it has always been so perfect.  Before the Thermomix our kitchen was always covered in chocolate and cream - I am not the neatest of cooks and anything requiring whipping spelt disaster zone.  The first day I made it with the Thermomix Mr Containergirl (Spanner) didn't even know I had made it.....previously there would be evidence for some time.

members' comments
VHJ - Waiting for this to freeze but it was finger licking good out of the TMX bowl.  I halved the recipe and used Skim Condensed milk and a 250g tin of Reduced fat Cream that I made up to 300ml with milk. Thanks Containergirl.

Meagan -  made this recipe twice this weekend. Once with the dark chocolate - I found that the melted chocolate went a bit bitty when I added the cream and condensed milk - the blades weren't moving when I added it. Also I had to whizz it for longer than suggested as the chocolate seemed to take ages to mix into it. As a result the end product was like a whipped cream consistency. The second batch I did was white chocolate and it more smooth but slightly thicker. I added the cream and condensed milk through the hole as it was on speed 4 with the butterfly in and ended up with a much smoother ice-cream. It is really rich but yummo Smiley
Thanks for the recipe.
Made another couple of batches of this one last night  Grin I did a little experiment with the white chocolate one and blitzed some strawberries and stirred them by hand into the mix. Very yummy although the strawberry is a little icy, I am thinking you could probably blitz the strawberry so it is more of a coulis and add a little alcohol and then swirl it into the mix.
Also I was thinking it would be cool to make a swirled dark choc and white choc combo.

cathy79 - The mixture is fantastic!  I think it would make a great "chocolate mousse".  It's in the freezer, and I've checked on it a few times.  Absolutely delicious.

Alina0210 - I made this last night.... taste tested this morning (7:30am HAHA)..... and wow yumm, so chocolatey and smooth.... i can feel my waist getting larger and its not just me being pregnant LOL...  Will definitely make it again, and so easy.

Sundari - Made this again the other day and it is so good
I did one batch with some TMX chopped nuts like pistachios and maca's swirled through.



11
Introduce Yourself / Mrs Spanner joins the fun
« on: October 13, 2009, 04:59:08 am »
We have had our thermomix for a couple of months.  I love it - Mr Containergirl (otherwise known on this forum as Spanner) has been a little tardy in his sharing of titbits from the forum which finally provided me with the motivation to join myself.  Cant wait to be part of the sharing of recipes. 

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