This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Topics - I Love Bimby!
16
« on: January 23, 2010, 06:40:56 am »
Kulfi or Pistachio Ice Cream
Ingredients
80grams pistachios (shelled and unsalted)
300ml cream
1 can condensed milk 400g
1 teaspoon rosewater
1 small can evaporated milk (use 200g)
Ŋ teaspoon cardamom powder
Method
Add pistachios to TM Bowl and pulse 2 to 3 times to roughly chop. Set aside
Add cream to TM Bowl, insert butterfly and whip until soft peaks form.
Add condensed milk, 1 teaspoon rosewater, evaporated milk and cardamom powder. Mix on speed 3 for 4 seconds.
Remove butterfly, add previously ground pistachios and incorporate, reverse, speed 3 for 3 seconds.
Pour into a tray or other moulds and freeze until firm.
General Tips
Decorate with rose petals
members' comments
courton - I made it yesterday and the review from daughter is it is absolutely yummy -very moorish!
Next time, I might just tweak it by adding saffron threads (authentic touch) and reduce the amount of evaporated milk. Overall, great recipe!
17
« on: January 22, 2010, 10:39:35 am »
18
« on: December 15, 2009, 11:30:36 am »
Today for the first time I made Tenina's panforte : http://tenina.com/2008/11/my-forte-panforte-cake-from-siena/Tweaking: Apart from a few ingredients to suit what I had the only major tweak I would recommend to is to chop the glace frut on speed 4 (until desired consistancy is reached) after the initial spices have been ground and set aside. In Tenina's recipe she has these as roughly chopped and doesnt suggest that these be done in the tmx (perhaps this might just be assumed??). However personally I found roughly cutting the glace fruit by hand is a real pain. I'll try this method next time and let you know. I couldn't find the pistachios in the pantry so for the nuts used cashews, hazelnuts, macadamias, pecans and slivered almonds. And for the fruit I used glace apicots, glace red cherries, glace pears and craisons. Also once everything as been added, about 15 seconds at speed 3 was enough to mix everything together. After this time the blades started to struggle moving the mixture and the bottom part of the mixture had been processed a lot more than the rest. Review: I've never had panforte before and me, oh my! I'm addicted!! It's still warm so soft and squishy and deliciousy rich! I put mine into 8 small decorative cardboard square "cups". My only problem was that I have 8 hampers to make..... so I was going to be left without  For quality testing reasons I had to break one open - so will just have to make some more   Rating: 4.5
19
« on: December 15, 2009, 01:57:59 am »
Recipe Name: Berry Cordial Book Name: Everyday Cookbook (Aust) Tweaking details:I trippled the quanity of the recipe to make just under 2L of cordial for hampers. Using this volume I cooked the first stage for 10 minutes and then the second stage for 12 minutes (double the amount of time that is specified for the single volume) and this worked quiet well. I would recommend at least 1 perhaps 2 lemons per standard quantity to balance out the flavours. The EDC doesn't indicate how much to use at all. On the second batch (yes I made nearly 4 litres) I changed the ratio slightly and increased the amount of fruit and decreased the amount of water for a stronger fruitier flavour, which worked well. Review: This passed Miss 3s taste test with a big "Yummy"and quiet impressed that her mother made it When diluting it I found I need to use slightly more than a commercial cordial, but much nicer and healthier! Score: (out of 5*) 5 Can't believe that its taken me this long to find this recipe Won't buy any fruit syrups again!
20
« on: December 06, 2009, 09:27:16 am »
Orinally posted here: http://thermomixinnortheastvictoria.blogspot.com/2009/12/get-into-that-christmas-spirit.htmlImages are on the link will ad them here when I get the image program working  This is a good recipe for decorations as it doesnt rise and loose the detail of the shapes. And is still yummy!
Ingredients :450g Plain Flour 165g Brown Sugar 1 tbsp ground Ginger 1 tsp ground cinnamon 1 tsp ground nutmeg Ŋ tsp ground clove 185g Butter, chopped coursly 200g Golden Syrup 1 Egg Royal Icing1 egg white 200g sugar Stained Glass WindowsBoiled Lollies sorted by colours MethodPre heat oven to 180ēC. Place all ingredients into TM bowl except the egg white and mix for12 seconds on speed 6. Set dial to closed lid position and knead for 50 seconds on Interval setting. Tip gingerbread mixture onto lightly floured Silpat baking mat and knead into a smooth ball. Place the mixture into a covered bowl and put in refrigerator for 30 minutes. Between two pieces of baking paper roll out the gingerbread mixture to approximately 4mm in thickness. Remove top layer of paper and cut the gingerbread into desired shapes, e.g. gingerbread men, stars, hearts etc. Place onto lined baking tray and bake for approximately 10 minutes, depending on size and shape. Place on cooling tray when cooked. Ginger Bread Christmas TreeMake Gingerbread recipe as above. For each tree, you will need 2-3 each of 5 different sized star shapes cut out of ginger bread (3cm, 5cm, 6cm, 7cm and 9cm or there abouts). Bake stars (smaller ones only require 10 minutes, larger ones require 12 minutes). Meanwhile make Royal Icing. To assemble, join the 9cm stars with Royal icing, then the 7cm stars, then the 6 cm stars and so on (refer to picture). Decorate trees by joining cachous to stars with tiny dots of royal icing. Dust with icing sugar. Royal IcingAdd egg white to a clean and dry TMX bowl and beat on speed 4 until stiff peaks form. Add icing mixture, 1 tbsp at a time until all added in. Stained Glass Gingerbread DecorationsCrush each colour of boiled lollies seperatly. Place in Thermomix and crush on speed 9 for 5 seconds. Remove to a smaller bowl. Follow directions as per Gingerbread recipe above. Cut Christmas Tree Shapes using a larger cutter, then using a smaller cutter, cut out small Christmas Tree shape or use small star shapes. Using a skewer or a sharp knife, remove dough from the smaller shape. Using the blunt end of a skewer place a hole in the top of the biscuit to use to thread ribbon later. Bake in oven as per instructions above for 7 minutes. Remove and fill windows with crushed boiled lollies of chosen colour and return to the oven for another 3-4 minutes. Leave on the tray for 10 minutes before transferring.When cooled, thread with ribbon to decorate a Christmas Tree. Other ideas: You could use any Christmas shape for this, such as an angel with a heart cut out and filled with red candy. General Tips If using the gingerbread for decorating your Christmas tree use a drinking straw to punch a hole in an appropriate place before baking so a ribbon can be threaded through for hanging. Reform holes with straw while hot if needed.
21
« on: November 16, 2009, 11:50:34 am »
Ingredients:
200g sugar (feel free to cut this back)
1 desertspoon mustard powder
1 teaspoon salt
2 heaped desertspoons plain flour *
1-3 egg (in Nan's words "your choice!" - I used 2)
2 1/2 cups water
3/4 cup white vinegar
Method:
Place all ingredients into TMX bowl and cook for 8 minutes, 90C on speed 4. Refridgerate once cooked and use a an alternative to mayo or coleslaw dressing.
* Apparently corn flour isn't strong enough to hold in the dressing and will end up going runny. I'm keen to hear if any gluten free cooks out there have a suggested alternative??
22
« on: October 03, 2009, 01:26:17 pm »
TM Carry Bag Promotion - 1st to 31st October
When you Host any type of Demo with a minimum of 3 households between the
1st and 31st October you can qualify to purchase a TM Carry Bag at a reduced price!
Host a Demo
The Host qualifies to purchase TM Carry bag for $90! (normally $120)
1 Guest Purchase
If a guest purchases at the Demo the Host qualifies to purchase the TM Carry Bag for $50!
All normal Host Rewards still apply!
Having a TM Carry Bag is essential when transporting your Thermomix as it protects the scales and ensures your Thermomix is safe anywhere, anytime while travelling.
Being so light and compact, the Thermomix is great to bring to family and friends houses to make snacks and cocktails on the go!
Not only is it good to bring on the weekend, but on your next holiday you can take your Thermomix with you!
With the festive season just around the corner it is a great opportunity to get your
TM Carry Bag now and use it over Christmas while visiting family and friends!
To take advantage of this offer call you consultant now to arrange a demo before their diary fill up!!
23
« on: October 03, 2009, 12:59:32 pm »
Name of Recipe:Corn Patties - ILB's Nans Recipe
Number of People: Feed 6-8
Ingredients:
Nan is one of those "add it as you go" kind of cooks, so precise quantities of ingredients are few. So see how you go:
Sweet Potato
1 brown onion
Olive Oil
440g tin creamed corn
440g tin corn kernals
1 tsp curry powder
A couple of eggs
Self Raising Flour (or Rice Flour for GF version)
Sweet Paprika
Preparation:
Steam Sweet Potato in basket on Varoma temp for 20 mins, with 500ml water in the bowl. When cooked discard water. Set Sweet Potato aside.
Chop onions on speed 5 for 10 seconds. Add a bit of olive oil and saute for 3 mins 100C, speed 2.
Add sweet potato to the bowl and "mash" on speed 4 for about 20 seconds.
Add creamed corn, corn kernals, curry powder and eggs. Mix on Reverse Speed 4 for 30 seconds.
Add Self Raising Flour until you get pancake mix consistancy. Add a touch of Sweet Paprika to taste. Mix Reverse Speed 4 for 20 seconds.
Fry spoonfuls in a little olive oil in the fry pan.
Photos:
Soon.
Tips/Hints:
These freeze well, and is a very forgiving recipe.
24
« on: October 03, 2009, 12:51:33 pm »
WARNING: THIS CONVERSION IS YET TO BE TESTED - FEEDBACK WELCOME!Name of Recipe:Lentil Patties - ILB's Mum's Recipe Number of People: 10 or more as a meat substitute with veggies or salad Ingredients:1 brown onion, peeled and quartered 200g brown or green lentils 500g water 1/4 - 1/2 teaspoon curry powder 1 stock cube 2-4 cups cooked small pasta (Risoni, macaroni) 1-2 tblsp tomato sauce 1-2 eggs salt & pepper flour or breadcrumbs to thicken if mixture is too runny. Preparation:Add onion to bowl through MC hole with blades running at speed 5 for 10 seconds. Add lentils, water, stock cube, curry powder and simmer on 100C for 1 hour, Reverse Speed Slow Stir  . If there is excess fluid remaining after this, remove MC and cook for another 15-20 minute until fluid has evaporated. Tip into a bowl (as I think mixing it in the MC might make it go to mush - but if you could give it a go and let me know  ) and add small pasta. Let cool. When cool, add: tomato sauce, eggs, salt and pepper to taste, and if too runny add a little flour or breadcrumbs to thicken. Mix. Fry spoonfuls in a little olive oil in frypan. (I will try steaming these as an alternative when I make them next). Photos:Photos to come. Tips/Hints:This recipe is quiet forgiving, and if you need to extend the recipe a bit you can easily add more lentils and/or pasta. I've never measured anything in this recipe before. As a guide for lentils Mum rule was pour lentils into saucepan and add water until it was about an inch under water. And what ever amount of small pasta you have cooked up would be fine in the recipe. These are also quiet nice in sandwhiches with salad. Or as an individual snack. If you would like to remove the "gas" from the lentils, soak and rinse a couple of times first.
25
« on: September 29, 2009, 02:28:57 pm »
Tonight as I packed off heaps of left overs for the freezer I wondered if anyone out there had any "freezer favourites" that you either like to pre-prepare to have ready in the freezer or it's a large amount great for freezng left overs (this might proove a bit more difficult for the larger families ). And also - are there any meals you have tried which are not freezer friendly? Here's my list: Freezer FriendlyHoney Soy Chicken Mini Drumsticks (I coat the chicken with marinade and then freeze ready to cook) Beef Strog Spag Bol sauce Spicy Chicken and Sweet Potato Soups Turkish Breads (ready to fill for lunch and then toast in the sandwhich press) Think my two new lamb recipes - the Afghani Lamb and Spinach and the Nepalese Meatballs will be great freezer meals Thermomixers Chicken Nuggets Biscuit mix (roll into balls and layer between bakng paper to grab what you need and bake). Slices Cakes (especially the large ones that can easily be divided into two smaller tins Freezer Foe:Chicken & Cashews
26
« on: September 27, 2009, 11:26:43 am »
Name of Recipe: Nepalese Meatball Curry
Number of People: 6-8
Ingredients:
Meatball Ingredients:
2 tbs vegetable oil
1 small white onion (peeled and quartered)
3 cloves of garlic
5 cm piece of ginger (25g) peeled and sliced
750g lamb mince
1 egg
1 egg yolk
1 fresh long red chilli (we removed the seeds for a milder version)
1 tsp ground cumin
1/2 tsp ground turmeric
1/4 cup fresh coriander
2 tbs breadcrumbs
Curry Sauce:
1 tbs vegetable oil
1 medium white onion, peeled and quartered
1 clove garlic
3 cm piece of ginger (25g) peeled and sliced
1 tbs coriander stems and roots
2 tsp ground cumin
1 tsp ground fenugreek
1 tsp yellow mustard seeds
1 tsp ground turmeric
2x 400g can crushed tomatoes
1 cup of beef stock (or 1 cup water + 1 tsp veggie stock concentrate)
1/4 cup lemon juice
Preparation:
Method:
Put chilli, coriander, garlic, ginger and onion into TMX bowl and cut on speed 7 for 10 seconds. Add oil and saute for 3 mins, speed 1, on Varoma temp. Let cool for 10 mins.
Add all other meatball ingredients and mix on Reverse, Speed 4, using the spatula until all combined. Put aside in another bowl and clean TMX bowl ready for the curry sauce.
Place coriander stems and roots, garlic and onions to the TMX bowl and chop on speed 7 for 10 seconds. Scrape down with spatula and chop again on speed 7 for 5 seconds. Add oil and saute for 3 mins, speed 1, at 100C.
Add spices and saute for 1 min, speed 1, 100C.
Add tomatoes and stock. Cook for 30 mins, speed 1 at 100C, with the MC at an incline position.
Meanwhile roll the meatballs using level tablespoon amounts and place them in the Varoma using both trays. Once the Curry Sauce has finished the initial 30 minutes, put the Varoma in place (with Meatballs) onto the bowl and set the TMX for another 30 mins, Speed 1 on Varoma temp.
When the second 30 minutes has finished, add the lemon juice and stir on speed 2 for 30 seconds.
Place meatballs in a serving bowl and pour Curry Sauce over the top.
Serve with TMX steamed rice and veggies.
Tips/Hints:
This recipe is quiet mild, but could easily be spiced up with some more chilli either in the meatballs or the sauce.
I forgot to add the lemon juice, but it was still quiet nice.
Photos:
27
« on: September 26, 2009, 11:11:39 am »
Name of Recipe: Afghani Lamb and Spinach Curry
Number of People: 6-8 people
Ingredients:
Zest 1 lemon
1 1/2 tablespoon vegetable oil
1kg lamb shoulder, trimmed, diced into 3cm pieces
4 cloves of garlic
1 large brown onion, peeled and quartered
2 teaspoons ground tumeric
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper (or to taste)
400g can chopped tomatoes
2 cups of beef stock (or 2 cups of water with 1 tablespoon of Vegie Stock Concentrate)
350g spinach or kale or combination - chopped
1/3 cup (45g) toasted slivered almonds
Preparation:
Place lemon zest in bowl and grate on speed 9 for 20 seconds (stopping mid way to scrape down). Set aside.
Add garlic to bowl and chop speed 9 for 10 seconds. Reduce speed to speed 5 and drop onion onto moving blades for 5 seconds. Set aside.
Heat 1/2 of the oil in the bowl and heat for 1min 30 seconds on Varoma at speed 1. Add lamb in batches (I did batches of 1/3 at a time) and cook for 3 mins Varoma, Reverse Speed 1 to brown meat. Set aside.
Return garlic and onion mixture to bowl along with spices and cook for 3 mins, 100C on speed 1 1/2.
Add lamb, tin of tomatoes (undrained) and stock. Cook on 100C, speed REVERSE 1 1/2 for 60mins without the MC in place (sit the basket on top to stop splattering). This will help the sauce thicken. About 10 minutes before the end add lemon rind.
Tip into serving bowl (this makes about 3 - 31/2 litres so if using Thermoservers you would need 2) over spinach and stir. Sit until spinach has wilted.
Serve curry on steamed rice with almonds sprinkled over the top.
Photos:
Tips/Hints:
This is an adapted Womans Weekly recipe.
We cut the Cayenne Pepper right back to 2 quick shakes. The curry was quiet mild - and the flavours more even the following day.
The lemon rind certainly lifts the flavours and is lovely in there.
members' comments
JD - We had this with mashed potato, steamed carrot and cauliflower. Only did half the recipe for the 2 of us, still enough leftovers for another meal. I used leg steaks & cooked it for 40 minutes with just a dash of cayenne pepper. Added the sliced spinach to the meat with about 10 minutes to go & then a bit of thickener as well. It was really lovely. Thanks for posting it ILB.
28
« on: September 19, 2009, 01:58:30 pm »
Name of Recipe: Avacado Dip
Number of People: NA
Ingredients:
1/2 onion (red or brown)
1/2-1 small red chilli - de-seeded.
1 block (think they're about 200g) Cream Cheese
1 avacado, peeled and seed removed.
Preparation:
Add Onion and chilli to bowl and chop on speed 6 for 10 seconds. Push onion mixture down and repeat.
Add cream cheese and avacado and mix on speed 7 for 30 seconds.
Photos:
Sorry- it disappeared to quickly!
Tips/Hints:
This is an adapted recipe from the EDC. After previously trying the standard recipe I was disappointed as it looked nothing like the picture. Was also looking for a simplier recipe that 2x Miss 3's were likely to eat. It was gobbled up very quickly but the guests with fantastic reviews.
29
« on: September 03, 2009, 01:18:34 pm »
Drum roll.... sorry for taking so long to post this. I just haven't had much time at the computer of late. These are divine (especially when you can't have dairy) but either way they are lovely! You only need one or two squares unlike those cheap commerical ones. This recipe does use cacao - not cocoa. I haven't yet had the chance (or all the ingredients) to make this smaller size and adjust times accordingly, however it seems the longer the time the better the finish, so you won't really "over process" this."Light" Raw Chocolate Recipe 100g Raw Cacao Butter 35g Raw Cacao Powder 45g dark Agave Syrup 1 pinch good quality salt (ie Himalayan Crystal Salt or Celtic Sea Salt) 1 pinch whole ground Vanilla Bean Your own choice of fillings to add to the chocolate if you desire (ie hazelnuts, cashews, dried fruits, orange rind, crushed peppermint crisp etc). Add Cacao Butter to TMX bowl and melt at 37C for 20 minutes (or longer if required). Through the top of the lid pour in the cacao powder, combine together on a really quick burst of speed 6-8 just to mix it all together. Then continue to stir on speed 1 at 37C for 10mins or more (the longer this is stirred the better "gloss" or "sheen" the chocolate will finish with). When mixture is smooth add agarve syrup, salt , vanilla bean and any additional additives (ie Lucuma powder will make it "milkier" but don't over do it as the flavour can be overpowering and the finish can be more like a fudge, maca powder, Purple Corn extract - only need 1/4 tsp. etc). Remember Less Is More. Adjust flavour accordingly. The bitterness should sit at the back of your mouth - add more agave syrup until this is right for you. Continue to stir until smooth. Fill chocolate moulds with favourite fillings (nuts/dried fruits/cacao nibs...) before pouring chocolate mix into moulds. Refridgerate until chocolate is set - about 30 mins. NOTES - Water and Chocolate don't mix! Make sure the tmx bowl,blades and moulds are all dry. - for a "Dark" recipe add a heaped desert spoon of raw cacao powder (or 2) and balance the bitterness with agave. I would highly recommend if anyone wants to learn more that you join a "Chocolate Party" with www.lovingearth.com.au or check out their website for more info. ENJOY!!!!
30
« on: August 31, 2009, 03:09:17 pm »
Watch this space - I believe there will be a cooking class announced for Shepparton around mid October for the country folk... more details when it's all confirmed!
|
|
Show Posts
LOL). And with the update in technology I've got myself an iphone now so am keen to try Brazens