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Topics - Tasty

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Yum! Yum! Yum! Why has no one ever told me how good these taste??!!

This is my first attempt at meringues. I usually have an aversion to meringues and pavlovas and that kind of stuff and I could never understand why there were so popular......I think I understand now! Must've just had bad experiences.

I followed the instructions exactly. I almost skipped the part about doing a vinegar water clean first but since I had to bring some leftover egg whites to room temperature.....I thought I may as well. The only reason I made this recipe is because I had leftover egg whites and cream from making portugese custard tarts. I had 5 leftover and worked it out that 3 egg whites must equal about 100g. I'm not sure what meringues are meant to look like if they're good or if they've failed but these tasted delicious so I'm assuming they worked out!

I didn't make the blueberry sauce recommended but rather just heated up blueberries and maple syrup quickly in a small frypan.

So all up it takes at least 2.5 hours to make these. Oh and I used caster sugar instead of grinding up raw sugar too.

Definitely worth making. If you serve 6 they make rather large servings and I had two of these so I'm feeling very stuffed and kinda regret having the second now. Anyway, here is a photo:

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I'm thinking of purchasing a Bessmer 28cm frypan that also has a helper handle. It is quite expensive though so wanted to know of anyone who's got one and if it in does it stay nonstick?

I'm sick of brands like Scanpan and Anolon losing their nonstick qualities after 6 months (probably due to hubby using too high heat) so I  am considering Bessemer. I'm particularly interested in pans with helper handles.

I want to make the mulled wine from QFITT book. I don't have early grey tea....would it affect the flavour too much if I used another flavour like english breakfast or regular Dilmah tea?

Also you need dark muscovado sugar.........not sure what that is exactly but I have brown sugar, raw sugar, rapadura sugar....which is the same thing or suitable alternative?

I've been craving lots of chocolate lately and so had to try this version of 'Nutella' too.

Very simple and it's ready in less than 10 minutes (except for the recommended 2 hour refrigeration time) but also quite noisy to make . . . so not the best idea to make it just after putting girls to sleep for the night (not that it bothered them).

I'm getting used to eating real products and therefore tasting more of the hazelnut flavour so I think it's actually pretty good but still can't beat Nutella itself.

When it sets (after 2 hours in fridge) it's is thicker but very spreadable. I'll try and post a photo later. Meanwhile here is what it looks like straight after cooking:

Linked JD

I had never bought quinces before and thought they had a thick peel like grapefruit. Instead, they have a thin skin like an apple however it is harder to peel. It is a simple recipe that uses only 4 ingredients however it does take 3 hours to cook and 2 hours in the fridge to cool and set.

I decided to put mine in oiled muffin tins (like I had seen Maddy do with a spiced pear and apple paste recipe) but it is hard to mould this nicely. It's rather thick and wants to do its own thing. Regardless, it makes about 4 'muffins' and tastes really yummy.

You are supposed to serve it with cheese. Which cheese would you think this goes well with?

Here is a photo:

Linked JD

I want to try a cashew chocolate cake today and for the filling it says to use 1 teaspoon of vanilla paste or 2 teaspoons of vanilla essence. I  have neither so I just wanted to ask if I can use vanilla extract and how much - 1 or 2 teaspoons?

I'm wondering if anyone has a TMX recipe for biscuits that you can freeze. By that I mean, you make the dough . . . wrap in a log/sausage and freeze and then just cut biscuits and bake as needed.

These are the kind of recipes I like - simple, quick and tasty! Prep is only 5  mins and then you let it cook for 1 hour and it's done!

Lovely soup with just the right amount of spice/heat for me.

I had bought both diced lamb and diced beef from the butcher but I didn't know which was which so I picked the lighter one, assuming it was the lamb I needed. Can't be sure it was the right one but it tasted good and it's a great winter recipe.

Here is a photo:

Linked JD

So my scales haven't been working properly for a few weeks now. In fact, they measure almost exactly half the amount. For example, if I put 500g worth of an ingredient in there, it says it's only 250g. Has anyone else had this?

I have cleaned the feet, extended cord out and checked for other obvious faults with no success. Actually it did very temporarily fix itself. I had contacted by consultant and have a form to hand it in for repairs but use it too much and so haven't got around to it yet. Just using regular scales for now. Can anyone shed any light on this?

I tried this this morning as I wanted to make an omelette and have a whole heap of bacon to use up.

It's a simple recipe but there is not much detail eg amount of ingredients. I diced one rasher of shortcut bacon, one cheek of capsicum and used some spinach. I also whisked the 3 eggs with some baking soda to make it fluffy. Used Varoma bowl instead of tray.

The texture was great but unfortunately there was no flavour. I added sour cream when serving to help me get it down.

I much prefer another option I have tried ages ago from a blog that uses butter and cream in the recipe.

Linked JD

Hi everyone. I need a bread recipe that doesn't require bakers flour, eggs or milk.

I do have plain flour, SR flour and coconut flour available to use.

Any recipes that use these instead? Rolls are fine too

Recipe Requests / Dying red eggs
« on: April 12, 2014, 03:12:24 pm »
Just wondering if anyone has dyed (sp?) red eggs in Thermomix?

Recipe Requests / Need to use up 2L milk please
« on: April 07, 2014, 03:52:57 pm »
I have 2L of milk that will expire in the next few days so I was after recipes that use a lot of milk.....any ideas? Preferably with common everyday ingredients.

Vegan / Vegan Choc Chip Tahini Cookies that are good for your bones
« on: March 28, 2014, 01:07:24 pm »
Choc Chip Tahini Cookies (adapted for Thermomix from Peggy K holistic nutritionist's site)

Makes ~20 cookies

15g (2 tablespoons) chia seeds
25g (1/4 cup) cacao nibs
260g (1cup) tahini
1/2 teaspoon cinnamon
60g (1/2 cup) coconut sugar
75g (1 cup) rolled oats
Pinch of sea salt
35g (1/4 cup) raisins (I used sultanas)
65g (1 cup) coconut flakes, unsweetened
45g (1/4 cup) vegan choc chips
1/4 cup walnuts, chopped (I left these out as my daughters are allergic to them)


1. Place chia seeds in TMX bowl and grind for 10 seconds - Speed 9. Set aside in small bowl. Add 1/3 cup water and stir. Leave to gel.
2. This step is optional but I grind coca nibs as I don't like their texture. Place cocoa nibs in TMX bow; and grind for 10 seconds - Speed 9. Set aside.
3. Preheat oven to 180C.
4. Place tahini, chia mixture, cinnamon, coconut sugar and sea salt into TMX bowl and combine for 10 seconds - Speed 2-3.
5. Add remaining ingredients (rolled oats, raisins, coconut flakes, choc chips and walnuts) and mix for 30 seconds - Speed 2, until well combined and coming together. Scrape down and repeat if necessary.
6. Scoop out heaped tablespoons and roll into balls. Place on baking paper-lined baking trays and flatten. Bake for 20 minutes or until golden. Allow to cool before eating.

Here is some additional health information from the website:
Tahini one of highest sources of Calcium (ounce for ounce roughly 5x more calcium than milk!).  Also a great source of magnesium which aids in the absorption of calcium.
cinnamon also super high in calcium!  It adds a natural sweetness helping to regulate blood sugar levels and super alkalizing which contributes to bone health.
cacao nibs are one of the highest plant-based sources of magnesium. Magnesium required to absorb and utilize calcium

Here is a photo:

And here is the website address which includes website address and a video of the recipe. The thermomix makes it all a lot easier and it comes together nicer than demonstated.

I decided to give this recipe a go so we could enjoy it with some soup and to use up some wheat grains I had. I didn't have fresh yeast so used half the amount in dried yeast. When kneading the bread, I realised I had forgotten to put put the flour I milled from the wheat grains and so added it afterwards and kneaded it for longer. I could tell it wasn't looking right at this point but continued anyway hoping that there might be a miracle  :-\. It is quite a long process and I didn't have any more yeast to start again.

Anyway, it didn't rise as much as it should. It says in the book 'Near the end of the rising period, preheat the oven to 240C; place baking tray on the lowest level' and later ' Place baguettes in the oven, carefully pour a cup of water on the hot baking tray on lowest level...' so I did this. Got hubby to pour water in the tray as he was in the kitchen at the time and the baking dish broke to pieces instantly!! This is probably due to the fact I used a ceramic/porcelain baking dish so I would advise on using a metal one. I'm not sure why you wouldn't put the water in at the same time as the baking dish. Anyone have any advice?

So as a result of all these things, the baguettes didn't work out - didn't rise enough so dense. Will give them another go soon now that I have some more yeast.
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