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Topics - Jamberie

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Recipe Book Recipe Reviews / Pumpkin Pannacotta Review - In the Mix 2
« on: June 09, 2014, 12:57:40 pm »
I liked this one and encourage others to try it. I think it is a great recipe from In The Mix as the ingredients are easily accessible, and the methods are easy. But in saying that, it is an unusual dish, so be warned. I'm not sure the guests I served it to were quite ready!

*The pumpkin taste was a little stronger than I (and my guests) was expecting so next time I might use a milder pumpkin like butternut.
*The chocolate cream worked well to cut through the sweetness of the panna cotta and the nuts really added to the flavour combination.
*I don't think there was enough nut butter and I ended up having to add a bit of macadamia oil to the mixture to get it looking remotely like the picture.
*I also processed the nuts for the nut butter at least three times more than suggested.
*There was a lot of Chocolate cream and might make half the amount next time. I'll also make half the amount of nut crumble.

I will make this one again...I think DD might enjoy it as a fun way to serve veggies for dessert :)

Linked JD

Yum, yum, yum. I know this is a favourite of many, but couldn't find a review so started this one.
DH made this for dinner tonight and it was delicious, DD (age 3) loved it too.
He followed the recipe precisely. Next time I'll probably add more vegetables, not that they are necessary, it's just always handy to throw some in!
For those without the book, the original recipe is on Jo's blog...there is at least one tweak though (using coconut oil instead of olive oil/butter, definitely a good tweak, I think the coconut oil adds something).
Happy cooking!
Linked CC

The recipe can be also found on the forum: Creamy Chicken & Brown Rice Soup. CC

Recipe Book Recipe Reviews / Honey Mustard Dressing - Keeping it Simple
« on: January 14, 2014, 09:58:31 am »
This. Is. So. Yum.
I think everyone should make it.

I forgot to read the recipe and just put all the ingredients in the  *: before realising that there were steps. I just cooked everything for three minutes 100oC, checked if the sugar had dissolved and gave it another minute or so. I also didn't have seeded mustard so used Dijon mustard instead. I can only imagine how yummy this would be if I followed the directions more closely.

Poured it over a salad (baby beetroot, baby spinach, smoked chicken, walnuts, red onion) and went back for more :)

It made enough to warrant the (5 minutes) effort in making it, but it won't last too long here as it is just so yummy. Thank you Tenina! If anyone has any ideas on if/how this could be preserved, it would make a very special gift/food hamper item.

Chit Chat / Some inspiration
« on: January 10, 2014, 03:36:47 am »

I made these last night to serve at the end of today's brunch. I followed the recipe to the letter and chose to use the orange blossom water option. They were very nice and tasted 'healthy'. They were a nice way to end a meal as we didn't feel too full afterwards.

Although they were nice and I will certainly make them again, I was a little disappointed that my puddings didn't look like the ones in the pictures. I think this is because the recipe states to use banana within the ingredients and method, but in the introductory blurb at the top of the recipe Dani suggests to try with different fruits (eg mango).  

So... if you can imagine the colour of quinoa, the colour of mashed banana mixed with the colour of orange juice, you get a not very appealing brown colour...however if you add mango instead of banana you might get a pleasant orange colour.....the picture clearly is an orange colour, but the ingredients clearly state to use banana.

It was a very easy recipe and I can certainly see myself making this again for DD for a healthy dessert. I like the options that you can eat it hot or cold. But next time I will use mango or berries!

Linked JD

Chit Chat / Siphons for "In The Mix: (and other) recipes
« on: December 27, 2013, 03:38:13 am »
I can't believe my DH bought me the two "In the Mix" books for Christmas!

I'd really love to have a go at some of the recipes using a "siphon". Does anyone have one or know a good place to get one? I'll also need some cartridges and have no idea where to start looking, any help greatly appreciated!

Festive Seasons / Chocolate Pistachio Fudge -prepared in three minutes :)
« on: December 27, 2013, 02:03:12 am »
This is a recipe that I've made many many times pre TMX. I finally got around to converting the recipe and it is just so easy, that I think you would be able to make it within three minutes of stepping within the kitchen door! Originally a recipe from "Nigella Express", I've adapted it for Thermomix cooking. As Nigella states in the book, it is not a 'true' fudge in confectioner's terms. But is incredibly yummy all the same :)

160g pistachios (cashews are yummy too, but the green in the pistachios looks pretty, candy canes are also good)
350g dark chocolate, in pieces
400g sweetened condensed milk
30g butter
pinch of salt


1.   Place the pistachios in the bowl and turbo for one second. Check to see if you like the texture, if you do, transfer the nuts to a small bowl. If not, continue to turbo for one second at a time until the nuts are how you like them.

2.   Put the condensed milk, chocolate, salt and butter in the bowl and cook 2mins/70oC/Sp3

3.   While cooking, roughly line a slice tray with baking paper (unless if you are using silicone, you probably don't need to)

3.   In the final 10-20 seconds of coking time, pour in all but a tablespoon of the nuts into the bowl.

4.   Transfer the mixture into the lined tray, sprinkle with reserved nuts and gently press them onto the chocolate goodness :)

5.   Chill until the 'fudge' has set...ok so not technically 3 minutes here, but at least the preparation is done!

6.   Slice into small pieces.

Nigella suggests that this can be stored in the freezer and is equally delicious when served frozen.


Chit Chat / What to pack for daycare?
« on: December 06, 2013, 06:53:32 am »
My little DD age 3 is about to start at a new daycare/preschool in the new year and I will need to provide morning tea, lunch, and afternoon tea (I'm a little bit excited about it)...
But I am not a morning person so will not be organised enough to make things in the morning... I was wondering if people could please share their ideas of things I could make and freeze in correct portions in advance and then just pop them in her bag the morning/before she goes....there's a no nut policy so no almond meal etc. I've got acfew ideas but love to hear from others :)

Chit Chat / Free Recipe Books from CSR sugar
« on: November 14, 2013, 11:36:47 pm »
I was just reading Better Homes and Gardens magazine and found that CSR Sugar are offering free Recipe books (both hard copy and ebooks) there are two books available, one of which is gluten free. Here's the link if you are interested:

I don't know if it is only for Auatralian residents. I guess you could check :)

I have only ever made yoghurt once was only ok.

This time I used the method from SuperKitchenMachine and my Aldi Yoghurt maker (basically keeps it warm).

The only problem is that I made the yoghurt last night at about 8-9pm, put it in the yoghurt maker, went to bed, got up, went to work and I just came home (2.30pm) to find the yoghurt still in the yoghurt maker.

It looks like it has set really well but, do you think it is still ok to use?

We ran out of porridge this morning so made this :)
I rinsed my quinoa before cooking to avoid bitterness (although not specified to do so in the recipe). Mistakenly I added the same amount of water as per the recipe, therefore there was too much liquid in the finished product, this was not problem as I just strained it out. Next time I'll still rinse the quinoa but add maybe only 300-350g water.
As my DD is over pureed foods, I used  :-: for both cooking times and didn't puree at the end.
It was really yummy and I'll certainly make it again...I think a dollop of yoghurt would be great to finish it off.

This was a really delicious hummus, so good that we ate it all before I could take a photo! Couldn't really taste the broccoli and could barely see it either. You don't need to add the broccoli, it was a suggestion.

I made a couple of tweaks only because of what I had in the fridge. I subbed cream cheese for yoghurt and a little bit of vinegar instead of lemon. Some may prefer to add salt, but we liked it without.

Highly recommended 5/5
I'm sure I'll make it again soon & add a photo.

Linked  - JD

Recipe Book Recipe Reviews / Custard - New EDC
« on: August 30, 2013, 11:31:55 am »
I don't like it :(
My custards used to always work out perfectly and just lately the taste & texture has been "floury" and I've wasted lots of milk and eggs.
Tonight I made it again and was fed up with the results so thought I'd compare the old & new recipes,  just in case.
The old EDC uses 50g plain flour and the new one uses 30g cornflour. The old one also mills the sugar for twice the amount of time... I don't think the sugar would make a huge amount of difference but the flour certainly does. I think it might be in an attempt to have more GF recipes in the book. I prefer to use GF plain flour if required.
Has anyone else noticed this?

Cakes / Sophisticated Banana Cake
« on: August 05, 2013, 04:35:11 am »
I've called it a sophisticated cake because, it is a little bit more than just a cake...Could be used as a cake to serve for tea or a cake for dessert. Or a cake for any time of day. You decide. Oh and I must mention that the smell of the cardamom makes the house smell just divine!

Inspiration for this recipe is from the Kitchen Heals Soul blog (I was inspired by their styling too). I've tweaked it quite a bit and made it super simple using the TMX.

3-4 manky (overripe) bananas
100g butter or marg
170g plain flour
2tsp baking soda (bicarbonate of soda)
1/2 tsp salt
2-3 tsp ground cardamom (I like 3)
1 tsp ground nutmeg
1-2 tsp ground cinnamon
200g brown sugar
2 eggs
1 tsp vanilla extract
1/2 cup natural yoghurt


1)   Preheat the oven to 175oC and grease your preferred pans (I like little bread pans).

2)   If you need to ground your spices, do that now. Then put them aside.

3)   Break your bananas into 3-4cm lengths and put into a microwave safe container. Cook on high for 3 minutes or so until the bananas are visibly mushy (your kitchen should smell very banana-ry right about now).

4)   Put the steaming basket into the TMX. Put the cooked bananas in the steaming basket. Using a silicone spatula or fork, mash the bananas so that the smelly juice strains into the TMX bowl. When you've got most of the juice out of the bananas, put the banana pulp back into your microwaveable container and set it aside.

5)   You should now have banana juice in the bottom of your TMX bowl. Cook the juice for 3min/VaromaTemp/Speed1.5 or until the juice has reduced by about half.

6)   Put the bananas back into the TMX bowl and add all of the other ingredients.

7)   Wizz all the ingredients for 15-20 seconds/Speed5

8)   Pour into your chosen pans and cook for 20-30 minutes (a large loaf may need 35 minutes, small muffins may need 20).

9)   Allow to cool if you can wait that long!

members' comments

Thermesa - Made this - quite delicious. Made it again using baking powder instead of baking soda (bicarbonate of soda) - not so good, a rubbery mess like GiloKez below.

Gert -  I added a bit less sugar, put some mace in, 3 tsp at least of cardamom. DH, who is not fond of banana cake, so he says,   though I have never made one before  declared it delicious. It is a winner. Thanks Jamberie. Yes my house smells great. I put half in the freezer. It came out yesterday and DH ate the lot! Said is was just as nice as fresh.

GiloKez - I just made this and it has turned out to be a huge rubber mess. Sad what did I do wrong I followed it exact.... Dam it smells good though.

I'm always on the lookout for recipes that can be on the table in 20minutes or less. This one fits the bill. Don't be put off by the ingredients. They work well together. If you don't like anchovies, see the note below. If you like the idea, you will find more information in Nigella Lawson's Nigellissima.

Name of Recipe: Sicilian Pasta -Inspired by Nigella

Number of People: 4-6


500g Pasta of choice
1x 400g can tinned tomatoes
30g anchovies (or less/more depending on if you have any anchovy haters)
20g capers
100g almonds
40g sultanas
1-2 cloves garlic
Basil to serve


1)   Have all ingredients ready to go.

2)   Put the dry pasta in a pot of boiling water.

3)   Put all other ingredients (except for the basil) in the TMX bowl, Chop 20sec/Speed 6 or 7.

4)   If you like the sauce uncooked (like Nigella): When the pasta is ready pour the sauce over and serve. You are done.
      If you like the sauce cooked (like me) follow on: Scrape down the sides. Cook for 5mins/100oC/Sp1 MC ON
5)   Put 100mL of pasta cooking water into the TMX, continue to cook at 90oC/Sp1 until your pasta is how you like it.

6)   Strain the pasta and put it back in the pot. Add the sauce and mix. Add chopped basil leaves. Serve.


Blitzing the sauce at speed 6 will result in some crunch from the almonds. If you have little ones, I suggest speed 9 just to make sure all the bits are not choking hazards.

My DH didn't like this as he doesn't like anchovies. Next time I will use parmesan cheese instead of anchovies...then after that I'll add an anchovy or two and see if he notices  :D

I can imagine olives being a nice addition to this one (if you like olives -I don't).

[Post edited to add photo]

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