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Topics - maddy
106
« on: April 12, 2010, 02:10:44 am »
 ......I know, sounds weird but lovely. This isn't a recipe, just a suggestion for the next time you make cheese sauce - with a twist. I chopped and blitzed 100g "Mersey Valley" pickled onion cheese, and set aside. Make the EDC bechamel sauce using the 500g milk/50g cornflour/50g butter/1/2tsp. salt quantities. Add the grated pickled onion cheese, and mix 10 seconds - speed 7. Was a lovely flavour, and I made it for a broccoli bake topped with panko breadcrumbs, a little more p/o cheese sprinked on top and baked for 15 mins.   I will now experiment with different flavoured cheeses 
107
« on: April 08, 2010, 01:56:14 pm »
Name of Recipe: Tortellini Soup  Number of People: 4-6 Ingredients:1 onion 3 cloves garlic 1/4 tsp dried chilli flakes olive oil 2 celery stalks, chopped 2 carrots, chopped 2 zucchini, chopped 2 x cans diced tomatoes 2tsp sugar 2 cups boiling water 2tsp TM stock 2tsp dried Italian herbs fresh cracked pepper 1 packet tortellini (veal or cheese). Grated parmesan for serving. Preparation:*Add onion that has been quartered, garlic cloves and chilli flakes into  and chop 6 seconds - speed 7. Scrape and add 20g olive oil. Saute 5 minutes - varoma temp. - speed 1. * Add the carrots, celery and zucchini, and add another 20g olive oil. Saute 5 minutes - varoma temp. -  speed 1. *Add the tinned tomatoes, TM stock, Boiling water, Italian herbs, cracked pepper and sugar. Set for 15 minutes - 1ooc - speed 1, or until the vegetables are cooked. *Whilst the soup is cooking, fill a large pot with hot salted water, and bring to the boil. Add the tortellini, and once at boiling point, cook for 5 minutes and drain. Spoon some tortellini into the soup bowl, and then ladle the soup over the top. Top with grated parmesan cheese. Try the soup once mixed with tortellini first, before adding any extra salt to it. Tips/Hints: Try the soup once mixed with tortellini first, before adding any extra salt to it. Recipe adapted from April good food magazine.
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« on: April 05, 2010, 06:34:54 am »
I thought it may be a good idea to start a thread specifically for just bread and roll techniques & shaping. We can post photo instructions or links, and help each other get creative with our dough So for your next batch of bread/rolls/etc. you make, maybe take some photo's of the shaping process.
109
« on: April 04, 2010, 09:29:10 am »
I made these for lunch today, and they were lovely. A sweeter bread, and I liked the taste from using the buttermilk. Recipe from Tenina's blog, at http://tenina.com/2009/11/the-best-rolls-ever-just-ask-my-niece/Tenina’s bread rollsNEED:2tsp dry yeast 55g water 70g sugar 55g butter 1tsp salt 220g buttermilk or milk 1 egg 680g bakers flour Melted butter to brush rolls DO:Place yeast, water, sugar, butter, salt and milk into Thermomix bowl and warm for 2 minutes at 37ºC on speed 2. Add egg and flour and mix for 10 seconds on speed 6. With dial set to closed lid position, knead for 2 minutes on Interval speed. Turn out onto floured ThermoMat and bring dough together into tight ball. Wrap and prove until doubled. Form into rolls and place on paper lined tray. Brush with melted butter and allow to double again before baking in 200ºC oven for 12-15 minutes or until lightly golden. (I baked mine for 18 minutes, as I made them larger). Serve warm.  Thanks Tenina
110
« on: April 04, 2010, 02:29:14 am »
Dukkah Crusted ChickenI made dukkah crusted chicken, with a capsicum & semi-dried tomato sauce (recipe in condiments & sauces) So simple.  Pre heat oven to 180 oC fan forced. Sprinkle around 2/3 cup dukkah onto a tray, press chicken both sides to coat. (I prefer dukkah with an equal mix of pistachios and hazlenuts). Using the EDC dukkah recipe first. Melt 20g butter in fry pan, and cook chicken breasts about 3 minutes per side. Once both sides cooked, transfer to a tray, and bake in oven for 10 mins. Turn oven off, top chicken with foil, and let rest for 5 minutes. Tasted fabulous, and the chicken was so juicy too. Was lovely with char grilled eggplant and zucchini. members' comments[b/]
Amy - This is DE-LI-CIOUS. You're right Maddy, the chicken breast was so tender and juicy. Not dry at all. I cooked mine for an extra five minutes because they were so big. My dukkah fell off so I had to sprinkle it over afterwards. But oh-so-yummy.
cookie - I used the dukkah that Michele gave us at the retreat to make this.
pumpkin pie - Made this with the capsicum topping also, very nice. I used the dukkah as a breadcrumb, so dipped the breasts in egg wash first, then in the dukkah, cooked as per the recipe and the whole meal was great.
111
« on: April 03, 2010, 12:01:24 pm »
This was great topped on top of dukkah crusted chicken I made tonight. Would also be lovely on fish or steak really.  CAPSICUM & SEMI-DRIED TOMATO SAUCE* 300g red capsicum 1/4 & de-seeded (I used 1 red & 1 yellow) * 2 cloves garlic * Olive oil * 100g semi dried tomatoes chopped * 1 tsp. TM stock * 1/4 cup water Chop garlic cloves 5 secs. - speed 7. Add capsicums, chop 5 secs - speed 5. Scrape down and add 20g olive oil. Cook 7 mins. - varoma temp - speed speed 1. Add chopped semi-dried tomatoes, 30g olive oil, 1 tsp. TM stock & 1/4 cup water (55g). Cook 5 minutes - 100c - speed speed 1. Blitz for 4 seconds - speed 4. (should still be a little chunky in texture).
112
« on: March 09, 2010, 03:18:21 am »
Name of Recipe: Ferreros Number of People:makes approx 20 Ingredients:250g milk chocolate (I used cadbury) 25g copha 70g hazlenuts 1/2 cup rice bubbles nutella 2 x ice-cube trays Preparation:Place hazlenuts in and chop 10 secs/speed 6. Set aside. Place chocolate and copha in and grate 10 secs/speed 8. Scrape down and set for 2 mins/ 50c/ speed 3.. Scrape down jug, and reset for 1 min/ 50c/ speed 3.. Add chopped nuts, and rice bubbles and mix for 20 secs/speed 1.. Scrape down, and set again for 10 secs/speed 1. Transfer this mixture to another bowl, and cover the blades with hot soapy water, and give a quick turbo clean (saves a headache later ) Place 1 teaspoon of chocolate mix in each ice-cube tray. Then spoon a 1/4 teaspoon of nutella in centres, and push a hazlenut on top of the nutella. Spoon some more chocolate mixture over the top. Freeze for 30-40 minutes. Tap out gently on bench, then keep stored in the fridge. Photos: 
113
« on: March 09, 2010, 12:09:27 am »
Name of Recipe: Cavatini (a recipe my Dad created years ago) Number of People: easily 5 Ingredients:2 cloves garlic 2 onions quartered 1 large red capsicum (deseeded) or 2 smaller ones - quartered 200g chopped bacon 1/2 mc olive oil 1 tin mushroom in butter sauce 1 tin diced tomato 2 tsp smoked paprika 1 lebanese cucumber-or use a continental ( leave skin on) 2tsp sugar 1/3 cup tomato sauce 50g parmesan cheese Preparation:Grate parmesan first, then set aside. Place garlic & onions into chop 5 secs/speed 7Add capsicum and chop 3 secs/speed4S crape down and add oil & chopped bacon, and saute 5 minutes/ varoma temp./ speed 1Meanwhile, thinly slice the cucumber (using a v-slicer makes it quick), and set aside. Once bacon mix has finished cooking, add the tinned tomato, mushroom in butter sauce, paprika, and sugar. Cook 5 min/ 100c/ speed 1.When finished, add the sliced cucumber, and tomato sauce. Cook 12 mins/ 100c/ speed 1. check the cucumber has softened. * Use the spatula in the beginning to mix in the cucumber *I then mixed in the parmesan cheese, once sauce finished cooking, mixing for 1 minute/ speed 1I usually cook penne pasta (500g) for this sauce. Once I drain the pasta, I put back in pot and stir this sauce into the same pot Photos: Tips/Hints:This makes a full jug of sauce. If you were wanting to freeze some sauce....I would leave out the cucumber, and simmer it in the sauce when you needed it.
114
« on: March 08, 2010, 05:09:55 am »
I have noticed the last few times when making bread, that the activates, when jug is locked and on  kneading bread. Doesn't happen instantly, but after about 10-20 seconds. Has anyone else noticed this before? As I am standing there watching the machine in the process, I quickly de-activate the button. I don't know why it does it, and was concerned it may cause some damage?
115
« on: March 06, 2010, 02:12:16 am »
This morning I converted and made orange/poppy seed cupcakes (in the shape of a hearts too) for my Mum's Birthday today. Was just about to drizzle some orange icing over them, when my eye caught a glimpse of something sticking out one of them. It was a a fine piece of metal, not unlike a staple  Of course I have to abandon them now, and throw out the container of sugar, flour, and poppy seeds.....as I don't know where it came from  This is how they looked pre-icing.  Will try again when I get more ingredients.
116
« on: March 01, 2010, 02:05:26 am »
CHEESE & BACON ROLLS7g sachet dry yeast (I used a defiance 8g sachet) - or 2 teaspoons worth. 2 tsp caster sugar 280g warm water 480g bread flour (I used wallaby baker's flour) 1 tsp sea salt 1 tblsp good olive oil 200g rindless bacon finely chopped 1 1/3 cups grated tasty cheese 1 egg lightly beaten .......................................................................................... Place yeast, sugar and warm water into TM jug, mix 20 secs - speed 4. Stand in jug for 10 mins, or until frothy. Add salt, flour and oil, and mix 5 secs - speed 7 to combine. Set dial to closed lid position, and set for 1 minute 30 secs on interval speed. Wrap in TM bread mat, or place in a large, lightly greased bowl. Cover and set aside in a warm place for 1 hour, or until doubled in size. (I placed it in my warm car, and it was ready in 30 minutes). Using your fist, punch dough down. Knead until smooth. Grease two large baking trays (I used olive oil spray - made the bases nice and crunchy). Divide dough into 8 even portions. Roll each portion into a 10cm x 12cm oval shape. Place ovals, 5cm apart on a prepared trays. (You can shape them into 10 or 12 dinner rolls if you like, if you were wanting to stretch them further.......or roll out and place in two roll tins, shown here)
Cover with lightly greased cling wrap (used olive spray again). Set aside in a warm place for 30-40 minutes or until dough has almost doubled in size. Pre-heat oven 200c normal, or 180c fan force (preferred). Once ovals have risen, brush with whisked egg, and sprinkle with the cheese then bacon pieces. Bake for 18-20 minutes. ...  TIP: Best eaten straight from the oven, or freeze once they have cooled (usually they are gone by then ) Recipe altered and converted from a SFI recipe.
117
« on: March 01, 2010, 01:58:10 am »
Name of Recipe: Vegetable soup with bacon & pasta Number of People: 4 Ingredients:1 onion 1 clove garlic 20g olive oil 4tsp vegetta gourmet vegetable stock (I had run out of TM stock)...or 2 Tbsb. TM veg. stock Concentrate 4 cups boiling water 500g chopped vegetables (I use a mix of carrot, celery, mushroom, zucchini)...but use what you like. 60-100g chopped bacon 1 small tub leggos pizza sauce (garlic, onion, herb - 140g) 80g small spiral pasta cracked black pepper Preparation:Place the chopped veggies into jug, and chop 5 secs - speed 4. Set aside* I like to chop the carrots a little first, before adding the rest of the veg.* Place in quartered onion and garlic clove, chop 5 secs - speed 5. Add oil and bacon to onion mix, and cook 5 mins - 100c - reverse speed 1, MC off. Mix vegetta stock with boiling water, then add into jug. Add the veggies, pizza sauce, black pepper, and pasta. Cook 20 mins - 100c - reverse speed 1. Once cooked, mix in some freshly grated parmesan, and serve with some chopped herbs on top if you wish Photos:  Made a crusty cob loaf to go with.....great for dunking in soup members' comments Everyone loves this recipe. Shazzy - I added risoni instead of pasta spirals & tomato paste and some mixed herbs instead of the pizza paste. ahoney - Made this with 220g tomato paste, 1 tsp mixed Italian herbs, corn and 2 veg stock cubes (massel). JD - I added some of Tenina's flavour boosters - caramelized garlic paste and a cube of umami paste. Dizzygirl - Added some curry powder for kick. Kazza14 - I too added my own pizza sauce (Thermomix of course) and I also added an extra rasher of bacon which I had chopped and quickly crisped up in the microwave. I also added Risoni instead of pasta shells and added a leek with the veggies. foodgroupie - Followed the recipe to a T except for adding another 60 grams of bacon. knittercook - I used carrots, cabbage and frozen corn as that is all I had and macaroni pasta, 1 tbs of vegetable stock, 2 rashers of bacon. MangoJam - left out the pasta. We just love it with parmesan cheese liberally applied!!
118
« on: March 01, 2010, 01:11:53 am »
I found this very easy and I liked the texture too. I used the larger ingredient amount as suggested: 600g ricotta & 300g bakers flour. It was enough for 2 adults and 2 children.  
119
« on: February 28, 2010, 10:17:55 am »
120
« on: October 18, 2009, 05:09:16 am »
Hi all, Well this is my first post on this forum, but I have been stalking your pages for a little while now A few lovely ladies from another food forum I frequent, are responsible for educating and directing me towards the tmx, and your very dedicated site. I am expecting mine to arrive this coming Thursday, and am very excited. I will be frequenting your fabulous site, and no doubt will pick the brains of some of you I hope you don't mind? Cheers, Maddy. x.o.
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