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Topics - trudy

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Chit Chat / TM6
« on: May 25, 2019, 08:56:54 am »
What do you all think about the TM6?  Is there anyone on here that has one as was told last night itís been out awhile in Europe!  Canít wait to hear what you all think.

Jams and Chutneys / Corn Relish
« on: July 31, 2018, 10:44:15 am »
Made a batch of corn relish today for my Mum.  The recipe is from the Recipe Community called Sweet Corn Relish (similar to Masterfoods).  If you make it, then please do remember to waterbath as this is a low acid recipe or place in fridge and use quickly.

Cakes / Almond, Cranberry & Apricot Biscotti
« on: February 02, 2016, 04:22:54 am »
I found this recipe on "" where I was attracted by the photo.  I have made several batches and have changed the recipe just slightly.  They are very moorish!


Heat oven to 160C

300g plain flour
1 & a half teaspoons baking powder
100g brown sugar
3 eggs
2 teaspoons vanilla extract
Rind of 1 Orange, grated
50g dried cranberries
50g dried apricots ( just need to slice them into 3 pieces)
120g whole almonds

Place sugar into TM & mill 10 secs, speed 8

Add eggs, vanilla & rind.  Mix 3 secs, speed 4

Add flour, baking powder, mix 40 secs, interim speed (bread)

Add dried fruit & almonds - mix for a few secs REVERSE & interim speed (bread)

It will be quite sticky so place onto a floured sheet.  Using floured hands halve the dough and roll into 2 logs.
Flatten each log slightly.

Place both logs onto a tray lined with baking paper & bake 30 mins or until cooked through.  The top should be
Slightly browned.

Set aside to cool completely.

Heat oven to 180C

Using a serrated knife cut into 3mm thin slices & place on to baking trays.  The middle should be slightly soft.

I baked them for 6 mins then turned them, cooked again for 3 minutes - but do keep an eye on them as they burn quickly.

Chit Chat / King Arthur Flour
« on: October 19, 2015, 11:40:10 am »
You may already know about this site but just incase I thought I would share this info.

King Arthur Flour is an American company who offer and supply advice.  Today they posted part three of the three part series on Artisan Sourdough Bread which is very good.  Has lots of photo's as well as written advice.  Have a look, it's a great article.

Chit Chat / Thermomumma's Blog is closing
« on: October 18, 2015, 11:17:07 am »
Just letting you know that this site is closing soon.  So if there is anything you want then print away!!

Chit Chat / NSW Storms
« on: April 21, 2015, 11:15:43 am »
My thoughts go out to any of you who might have been effected by these terrible storms.  Let's hope things start to improved overnight.

Condiments and Sauces / Coriander / Basil Magic or Green Gunge
« on: February 19, 2015, 11:21:56 pm »
I love to have items in the fridge or cupboard that help make a quick and tasty meal.  I found this recipe by Jan Oldfield in an old book I had called Yesterday, Today and Tomorrow.  In the book she describes the paste as a simplified variation of Thai Green Curry Paste, created with what you have hanging around in the fridge at the time.  What makes it great is that it's a way to make fresh coriander last a few weeks, while it's also a combination of other favourite essentials like ginger, garlic, lemon and Thai fish sauce.

She sometimes adds a fresh chilli or two, sometimes they stay out and it's kept simple and zingy.  You can also make it using fresh basil instead of coriander or a mixture of both.  You can also add a few sprigs of Vietnamese mint and or Thai basil.


1 bunch coriander or basil
thinly peeled zest and juice of 1 lemon
2-4 cloves garlic
2.5 piece fresh ginger
1 small red chilli (seeds optional)
1 stick of lemongrass, white part only
2-3 tablespoons fish sauce


Wash coriander or basil to make sure all grit is removed from coriander roots.  Don't bother to shake of the water.
Remove coriander leaves from stems and reserve the leaves.  Chop the roots roughly and place in the TM.
Remove leaves from the basil and discard the stems as they have very little flavour.

Combine lemon zest, garlic, ginger, chilli and lemongrass in the TM with the coriander roots & stems.
Process about 6 secs at speed 6. Scrape down at around 4 secs.  You want a rough chop.

Add leaves, lemon juice and fish sauce and process around 10-12 secs / speed 9 until it's combined well into a paste.

Store in a scewtop jar in the fridge.


No one flavour should dominate.  Usually you use about equal quantities of juice and fish sauce.  It really depends on how sour and juicy the lemon is, add more or less to taste.

When storing in the fridge you can top the paste with olive oil.  However, it doesn't seem to be essential.


A few teaspoons transform almost any vegetable.  Heaven tossed over chunks of sweet potato or pumpkin, especially when combined with the crunch of lightly steamed snow peas.

Try tossing new potatoes in a mixture of a few tablespoons combined with about 1/2 cup natural yoghurt, sour cream or mayonnaise.

Brushed over fish, chicken, lamb fillet or pork before grilling, frying or roasting, it's an easy and yummy marinade.

Hope you like it!!!!

Chit Chat / Hello from London!
« on: May 17, 2014, 04:38:38 pm »
Well we arrived safe and sound a few hours ago.  Have a week here with the highlight being two days at the Chelsea Flower Show before heading to Ireland.  Will try and pop in if the wifi's good.  We are lucky at this hotel but not sure about any others yet.  Bye, talk soon!!!

Condiments and Sauces / Apricot Chilli Glaze/Sauce
« on: February 09, 2014, 11:14:28 am »
I have been making this wonderful sauce since reading about it in Annabel Langbein's Simple Pleasures Book.  I bottle this, keep it in the fridge and have kept it 12 months without it spoiling.  You can also make this using plums.  It's great with fish (cook fish and then pour over a little sauce bring to the boil and serve), pork (place browned pork chops or sliced pork fillet into casserole dish, pour over a good amount of sauce and cook till tender, 180C) with chicken, I preheat oven 180C.  Place 6-8 chicken thighs into an ovenproof dish.  Add 3/4 cup sauce and 1 thinly sliced red capsicum.  Spread in a single layer and bake until golden and cooked through (about 40 mins).

I usually double the recipe and cook it on the stove, but today decided to make it in the TM.

Apricot Chilli Glaze/Sauce

Place into the TM:-
500g fresh apricots - destoned
1 tablespoon grated fresh ginger
3 cloves garlic, chopped
1-2 long red chillies or more if you like it hot - chop finely
1 teaspoon five-spice powder
2 teaspoons soy sauce
finely grated zest or 1 lime or lemon
1 cup sugar
1 cup water
1/4 cup white vinegar
1/2 teaspoon salt
ground black pepper

Mix together 5 secs, Speed 6.

Cook on Veroma approx 25/30 minutes, Speed 2.  Till mixture has boiled and sugar is dissolved.
Pour into jars, seal and store in fridge.

Desserts / Mango & Passionfruit Light Cheesecake
« on: October 27, 2013, 11:31:19 pm »
Mango & Passionfruit Light Cheesecake  Serves 8

Made this super easy and very light cheesecake on Saturday to serve yesterday.  It's made with a diet jelly & light philadelphia cheese as my Son-in-Law is a diabetic.  I served it with a salad of mango, strawberries & passionfruit.  It isn't very high, so if you like a high cheesecake then double the recipe. 

1 cup boiling water
1 x 10g low joule jelly  (could only get sachets that weighted 9g so used a little less water) I used mango/passionfruit flavour
2 x 250g tubs light philadelphia cream cheese
1/2 cup passionfruit pulp

1.      Pour boiling water over jelly, stir till dissolved.

2.      Place butterfly into TM.

3.      Pour all ingredients into the TM and stir, speed 4 till blended - this only took a few seconds.

4.      Pour into a lightly greased small springform pan ( I used 18cm), chill until set.

5.      You could decorate this but I just served it with sliced fruit.


Cakes / Old English Matrimonials
« on: September 20, 2013, 06:40:19 am »
I found this recipe in an old copy of the New Idea.  It only took seconds to make in the TM.  It's a buttery tasting slice.

Old English Matrimonials

1 & 1/2 cups self raising flour
185g cold butter, chopped
1 cup desiccated coconut
1 cup firmly packed brown sugar
1/2 cup rolled oats
3/4 cup jam

1.  Lightly grease & line a slice tin approx 19x30cm
2.  Place into TM:-
     Flour, butter, coconut, brown sugar & oats
3.  Combine approx 5 secs/speed 6 - till mixture resembles breadcrumbs
4.  Tip half of the mixture into the slice tin and press with the back of a spoon till smooth and firm.  Top with jam
     Place the rest of the mixture on top of jam and press gently with back of spoon to smooth the surface.
5.  Bake approx 30 minutes or till golden brown.  Cool completely in tin before slicing.  You can sprinkle with icing
     sugar before serving if you wish.

Not sure if this is the right place to post this, sorry if it's not.

This is featured on page 227 and as my Mum is staying with us at the moment and she loves rice pudding I had to give this a go.
It was very easy and unlike the one in the EDC does not contain eggs.  I served it with some stewed quinces and we all enjoyed it. Will make this again 5/5

Sorry moderators if I have put this in the wrong place.

I have just made this loaf cake.  It's very easy, but one hint to make it easier to melt the 50g of dark chocolate for stage 3 is to grate it first.  Smells good but will update on the taste later.

« on: August 04, 2013, 11:19:01 am »
I found this recipe on the Thermolicious Site and made it today.  It makes a very rich fudge but it's very nice.


100G Peppermint crisp bars ( softly crushed)
500g dark chocolate
395g can condensed milk
30g butter
20g creme de menthe

Line a 27cm x 18cm slice tin with baking paper.
Place chocolate (dark) into Thermomix and chop for 25 secs/speed 8
Add condensed milk, butter, liqueur and cook 5 mins/90C/Speed2
Add Peppermint crisp and mix for 30-40 secs/Reverse/Speed 1  (I needed to also fold in with spatula after)
Pour into prepared tin (very stiff) while the mixture is still warm and smooth the top.
Allow to cool and cut into  small squares.
Store in an airtight container

Chit Chat / Hello from India
« on: November 20, 2012, 01:20:18 pm »
Hi everyone well I have been here a few days now and slowly getting into the chaotic life of a wedding home in Jaipur, or the pink city as it's sometimes known.  We left Adelaide last Wednesday and flew to KL in Malaysia staying ovrnight before heading on to Delhi the nexxt evening.  We arrived 5 hours later and stayed overnight in a lovely Hotel.  Our friends had organised a car and driver to meet us at the airport, take us to the hotel and then the next day drive the 5 hours to Jaipur.  In Australia it would just take us 2 and a half hours to drive the same distance but with all the traffic, cows, camels, elephants and even some roadworks here it is a much longer journey but great to see the changes ssince wewere last here.
Upon arrival we were greeted with a traditional welcome.  Red dye with grains of rice were placed on our forheads, a piecce of sugar given to us to eat and there were ladies there to sing a greeting to us.
The next few days have been full of the starting ceremonies for the wedding.  As the groom had not undergone the tradional thread ceremony that would usually happen when he was young as he was at boarding school they decided to do it before he got married.  Most of the guests had not seen this performed as it's rare now to be done.
Tomorrow there is to a formal greeting when the brides parents come bringing gifts for the groom and his parents and a formal request for them to be present at the marriage.  Unlike us the grooms Mum is not allowed at the marriage but will attend the dinner in the evening.  This goes back to when the groom and his attendants rode out to another village or town to get married and Rajputs have continued this custom.  Nowsays some women will attend but these are mainly younger ones.  Hopefully I will be able to logon again and tell you a little more as we go.

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