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Topics - Cuilidh
136
« on: November 12, 2011, 12:59:32 am »
Can anyone tell me the trick to successfully grating cheddar type cheese? Whenever I try doing it I end up with a gluggy lump smeared all around my bowl. Possibly a speed problem?
137
« on: November 08, 2011, 07:48:39 pm »
This tastes great hot, but is even better served cold either in a sandwich or as part of a snack meal.
500 g firm tofu
1/2 cup hulled tahini
1 tbs wholegrain mustard
3 tbs lemon juice
Finely grated zest of one lemon
2 tbs finely chopped flat leaf parsley
1 tbs brown rice syrup
2 tbs brown rice vinegar
1 tbs shoyu
3 tbs roasted sesame seeds
Preheat oven to 170 c.
Cut the tofu into eight rectangular slices, about 1 cm thick. Pat dry with paper towel to remove any excess moisture.
Place the remaining ingredients in a bowl and mix to a pourable consistency, adding a little water if it's too thick.
Lightly oil a shallow baking dish and place the tofu in the base. Pour over the lemon and sesame mixture making sure the tofu is completely coated in the sauce.
Bake for 10 minutes or until the sauce has firmed up and is golden.
Carefully remove and eat immediately or refrigerate for tomorrow's lunch.
This recipe is taken from Tony Chiodo's wonderful book, Feel Good Food - Wholefood recipes for happy, healthy living.
I usually cut the tofu steaks into six or eight as opposed to having the whole steak because this makes the recipe go further - with the steaks you tend to eat one whole one each time, whereas if they are in smaller chunks you don't eat so much at each sitting. One of the things I like most about this recipe is its 'crunchiness' from the sesame seeds and mustard grains - I find their texture really appealing.
138
« on: November 02, 2011, 07:28:52 am »
I have just received a newsletter from one of the most dangerous shops in our neighbourhood - Books for Cooks. They are a superb specialist book shop which I am usually too scared to enter, in case I never get out again! They have just launched their ebook store - probably nothing TMX related at this stage, but perhaps that will come. You can find them here - and don't blame me if you never surface from your visit.
139
« on: October 18, 2011, 02:29:49 am »
I was just fossicking around on the internet earlier today and saw this link - looks like a fun idea. Perhaps a good idea for Xmas gifts?
140
« on: September 29, 2011, 07:39:42 pm »
.... is there anyone out there? It looks like I'm the only one 'on board' just now.
I've been awake since 2.00 am and finally gave up trying to sleep so decided to catch up with my forum family - sure there would be someone else up and about just now, but it's now 4.30 am and I'm all alone!!!!! Everyone in the UK and Europe must be at work.
141
« on: September 23, 2011, 04:13:32 am »
Is there such a thing as lactose free lemon butter or curd? I've been given a bag of lemons and thought I might make some this weekend but with DH having developed a lactose intolerance I'm not sure what my options might be. Any ideas anyone?
I will try to get onto QuirkyJo's blog later today to see if she's got anything there, but I'm open to any help / inspiration.
Thanks
142
« on: August 22, 2011, 09:22:31 pm »
Name of Recipe: Chocolate Pudding Cake Number of People: 6 - 8 Ingredients:1 c white sugar ½ c unsweetened cocoa powder 1 c white flour 2 t baking powder ½ t baking soda ¼ t salt ½ c milk or soy milk ¼ c vegetable oil 1 t vanilla ½ c brown sugar (packed) 1½ c boiling water Preparation:Preheat oven to 350 F / 180 C and oil a baking dish (9”x 13” / 23cm x 33 cm). Place ¾ c sugar, ¼ c cocoa, flour, baking powder, baking soda, and salt into jug and pulse once to combine. Gradually beat in milk, oil, and vanilla,then spread batter into baking dish. In a separate bowl, combine brown sugar, ¼ cup white sugar and ¼ cup cocoa powder. Sprinkle on top of the batter, and carefully pour boiling water over the top. Bake for 20-25 minutes, until pudding is set around the outside and the top is a little bubbly. Let cool for 15 minutes to allow the pudding to thicken, then serve warm. Tips/Hints:I haven't had a chance to try this yet, but adapted the recipe from www.theveggietable.com yesterday and it looked so easy and delicious that I thought I would share it with everyone before making it this weekend (then if anyone makes it and it's a flop, I'll know not to attempt it myself). Members' commentsAmy - I don't know if you ever got around to making this Marina, but I made it tonight. To be honest, I don't think it was my day. I made three errors while making this recipe. Somehow it still turned out really good though! You definitely don't need as much topping or boiling water as is stated in the recipe, I probably used 2/3 of the topping mix and only 1 cup of water. I also undercooked it, but I didn't hear any complaints from anyone. I served my very sloppy pudding cake with vanilla custard. Marina - From looking at the recipe now, it looks like the only tweak I would make would be to make the topping part first and set it aside before making the rest of the mix.
143
« on: August 22, 2011, 09:08:50 pm »
I'm sure this is not an innovative idea to many of you, but this just occurred to me yesterday and it was a type of "EUREKA!!" moment for me (I'm perhaps a bit slow on the uptake at times!)
Anyway, whenever I save a recipe I try to always make a note at the bottom referring to who / where it is from - yesterday's bright idea was to also add the URL after the name so that I can go directly back to the recipe. It means instead of saying on this forum, in a vague kind of way "This is .....'s" recipe, I can now say go to ______ and there is the recipe.
144
« on: July 31, 2011, 05:32:49 am »
Can anyone tell me what, if any, difference there is between a whoppee pie tin and a muffin top tin?
To be honest I haven't seen a muffin top tin, but saw a whoppee pie tin yesterday and I would imagine that they are inter-changeable, is that correct?
145
« on: July 30, 2011, 02:49:44 am »
I just popped into the supermarket down the street for some milk and noticed a free tasting available at the check out with signs saying “Try Some”, “It’s Free”, You’ll love it”, etc. It was a lovely, dark, moist looking mud cake. I used to love the mud cake from this supermarket many years ago so decided to treat myself to a free sample. Talk about disillusioned!!! Now that I use the TMX for my baking and am used to good fresh products and quality chocolate, etc. this old favourite tasted really unpleasant to me – I would guess perhaps a mix of chemicals and artificial additives possibly didn’t help. It has certainly cured me of any temptation to buy one of these cakes “for old time’s sake”.
146
« on: July 20, 2011, 10:22:16 pm »
Has anyone ever taken the time to look at the Forum Statics (hidden away in the small print at the bottom of the "Forum Thermomix" page)? They make really interesting reading and are a real eye opener - it's no surprise to see who the members are that are the mainstay of the forum - thank you and well done everyone for devoting your time, energy and knowledge to everyone else.
147
« on: July 12, 2011, 12:07:23 am »
Is anyone going to Cyndi's presentation in South Caulfield on the morning of Tuesday, 2 August?
148
« on: June 30, 2011, 08:48:31 pm »
For those vegetarians and vegans out there who get frustrated when they see a really nice recipe they would like to make but it asks for chicken or beef stock - there is an alternative available (in Australia, at least). Massell stock cubes have never seen any part of any animal - according to their ingredients list, anyway.
I have only just discovered this and haven't used any yet. Their vegetable stock is good and I have used this, but the "meat" versions won't get a testing until this weekend.
If anyone has tried these let us know what you think.
149
« on: June 20, 2011, 09:49:14 pm »
Has anyone ever tried using lupin flour? My DH heard a report on the radio about it at the weekend and it sounds like it has a great many beneficial uses - lowers blood pressure, good for heart health, siginificant reduction in blood pressure .... It can be used in place of or added to foods using normal flour and you can also sprout the seeds. That's the sum total of my knowledge at this stage. Does anyone else have any knowledge of uses / benefits / disadvantages, etc. of lupin flour. I have since found this web site. I hope my first attempt at inserting a url link has worked.
150
« on: May 11, 2011, 04:39:28 am »
I have just received a copy of a book called Rainbow Recipes published by NSW TMX consultant, Aileen Sforcina. I'm pretty sure it has only been released fairly recently.
It has just arrived and I’m at work now so can’t sneak too quick a peek at it, but from glancing through it it looks great and well presented. The recipes are vegan / raw food, so possibly won’t appeal to everyone, but for those interested in these diets I think it could well be a valuable source of recipes. When I first emailed her she sent me some sample recipes to browse through. All recipes are presented using the TMX as well as conventional cooking methods, so a very versatile book.
Unfortunately we go away in a couple of days so I won’t be able to try any recipes out for several weeks, but if you want to follow up on the book you can email Aileen at aileen4health@bigpond.com and she will send you a copy for a modest fee ($35.00 plus P&P).
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