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Topics - hopefulcook
1
« on: March 28, 2013, 09:36:42 am »
Got my in-laws visiting from Scotland and MIL wants to make a bread and butter pudding, but she normally uses Selkirk Banjock (a sultana bread), wonder if anyone has converted a recipe? Thanks!!
2
« on: December 17, 2012, 05:26:23 pm »
Just wondering about traditional Christmas lunch menu plans - what are you doing in your Thermomix?
I always make the white sauce and custard for pudding, but that's it. Thinking this year I should try gravy? Maybe steaming veggies and I need a nice simple breakfast / brunch pastry too.
Any tips?
3
« on: July 29, 2012, 09:15:55 am »
I made this dip over the weekend. The recipe is quite unclear as to what type of Beetroot to use, fresh or tinned? I bought fresh, so I did a bit of a combo of this recipe, but first baked the peeled Beetroot wrapped in foil with the garlic, cumin and oil for 40 min at 180 degrees. I let it cool and then poured into TMX with the yogurt.
The result was pretty good according to Beetroot fans who I served it to.
4
« on: June 03, 2012, 09:30:52 am »
Has anyone successfully dried and ground their own garlic and onion powder (from fresh)?
Would love any hints / tips. Ta.
5
« on: May 11, 2012, 06:52:10 am »
I just wondered if anyone has any experience in selling food to local cafes, deli's or even butchers? Do you know what the legalities are (licence, liability etc)? I am thinking of home-made (TM obviously!) soups and take-away main meals etc. Thanks!
6
« on: October 11, 2011, 09:24:49 am »
I have started making mash potatoes the way described in another thread (steamed in basket and then decanted and mashed). But right now I have 7 of us in the house (in-laws staying for 7 weeks) and that amount just isn't enough. If I cook them on the stove, does anyone know what is the maximum amount that can be mashed in the TMX? DH did it the old fashioned way tonight and I miss my thermie mash!! Thanks...
7
« on: September 05, 2011, 07:51:04 am »
We have just discovered that our DS7 (and probably DD2) are fructose and sucrose intolerant. I saw the Dietitian today and we have a list of "OK" and "not OK" foods and will be on a strict diet for a couple of weeks, followed by some time "challenging" individual foods. This is all new to me and quite daunting!
Does anyone have any good recipes / links / experiences to share about these intolerances? Good news is wheat and dairy are OK!
Thanks heaps...
8
« on: August 18, 2011, 02:23:03 am »
I am planning to make pate this weekend, wondered which is the best recipe to follow?
Also I noticed EDC uses brandy, can I substitute with sherry? Seems a waste to buy a bottle of brandy just for this. Thanks heaps!!
9
« on: July 06, 2011, 01:44:41 pm »
Hello clever people,
We are off to friends on Sat night and I'd like to know what you think is the most impressive TM dessert? This friend makes most things from scratch but 'doesn't like gadgets'... Really want to wow them... Was thinking of sticky date pudding (always a winner) or tiramasu (my fave but have had mixed results). We are going there so needs to be 'transportable'.
Thank you!!!
10
« on: July 05, 2011, 02:32:36 pm »
Following on from Brazen's post I thought I would put the question out there... what other TM cook books would we want? Personally I would like to see every TMX sold with a folder with sections so you can add more recipes later (of your own, or purchased from consultant).
But if they are developing more books, I would like to buy:
- Thai
- Middle Eastern
- A more comprehensive kids/babies/lunch box - and maybe a "kids can cook" booklet?
- Breads
- Baking / desserts
- Entertaining (as someone suggested on the other thread, dinner party for 10 or nibbles for 30 etc...)
- A version of the WW style book with 'midweek meals' aka anything quick and easy
11
« on: July 03, 2011, 12:51:02 pm »
Lahmucan is a kind of Turkish pizza with minced lamb. I have found a few recipes on-line I could convert but wondered if Farfallina or anyone else has made it already?
12
« on: June 29, 2011, 11:34:33 am »
Hello Bakers!
I love baking but am not very good (no natural talent) but with a good recipe I can get good results. I am getting frustrated because I see recipes I like the look of but don't have the right kit. So here is my question, what would you recommend is a must-have for an amateur baker? To kick the list off:
- bread loaf tin
- shortbread/slice tin - is this OK for brownies? what size?
- big cake tin (but what size???)
- ring tin?
I don't want to keep buying more stuff everytime I see a good recipe, so want a good solid list I can work towards... help please!
13
« on: June 23, 2011, 05:26:31 am »
Hi folks, Even before TMX entered our lives 18 months ago I always preferred to cook from scratch, you will never find a packet or bottle of pasta sauce in our house. But one thing I cannot seem to recreate is the Shin Ramyun Instant Noodle soup. I think it is Korean, made by Nong Shim. DH and I both love it and for nights when I can't be bothered cooking this plus some bok choy and runny eggs is often on the menu. But surely there is a way without the MSG?  ? After Googling all I could turn up was a heap of bloggers telling me how to cook instant noodles (really, who would want to read that?), so I turn back here to the forum to see if anyone else has been able to recreate those spicy dry spices to add to instant noodles.... thanks!!!
14
« on: June 21, 2011, 01:06:11 pm »
Ingredients
2-6 small red chillies
2 cloves garlic
125g shallots / spring onions / brown onions
20g lemongrass
25g ginger
¼ cup coriander root and stems
¼ tsp turmeric
1 tbs peanut oil
4 x fish fillets (I used Basa)
400g jasmine rice (washed in basket)
800g water
Veggies of choice (I used bok choy for us, carrots and broccoli for kids)
400ml coconut milk
2tbs fish sauce
4 kaffir lime leaves
1tbs lime juice
Coriander leaves for garnish
Method
1. Put chillies, garlic, shallots, lemongrass, ginger, coriander root, turmeric and oil in TMX and blend for 10 seconds on speed 7.
2. Spread a little bit of the paste on each fish fillet and set the rest aside (I leave off the kids fish altogether)
3. Put water in TMX bowl, rice in basket, veggies in bottom of Varoma and fish in foil on top tray in Varoma, cook for 14 mins / speed 4 / Varoma temp.
4. Put rice in thermoserver, check fish and veggies and continue cooking as required, set them aside when finished.
5. Empty out water of TMX bowl, put reserved paste back into TMX and sauté for 1 min / 100 degrees / speed 1.
6. Add coconut milk, fish sauce, kaffir leaves, lime juice and cook for 4 min / reverse / 90 degrees, speed 2 – 4 (depending on if you want kaffir in tact or chopped up a bit)
7. Serve rice, fish and veggies and top with curry sauce – OR put sauce in a bowl with fish and veggies and serve rice on the side, serve with fresh coriander.
Tips/Hints
This recipe is based on the EDC Asian-style fish fillets, combined with a Women’s Weekly (my fave!) recipe from their New Asian cookbook. It looks like a lot of ingredients but it is really worth it. You could also use prawns, chicken, pork or beef. If cooking for a crowd you could make the paste and cook the curry and fish in a saucepan while thermie is cooking rice and more veggies.
CP: I used Ling and cooked for approx 7 mins more cos in some parts the fish was thicker.
15
« on: March 31, 2011, 12:11:40 pm »
Hi guys,
My Mum bought herself a TMX recently after seeing how much I love and use mine (with our family of 5). She is recently separated and not used to cooking for only herself.
Question... Any singles out there got any advice/tips on how I can get Mum using thermie more? She only uses for dips/dukkah when she has visitors and I really want her to love it as much as I do!! Thanks...
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