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Topics - Cuilidh

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Chit Chat / Freezing fruit, veges, etc.
« on: March 17, 2020, 06:58:52 am »
Does anyone recall a thread, I think started by Uni, many years ago where we were posting how long various foods lasted in the freezer?  I may even be remembering this incorrectly and I haven't been able to find it, but it could be an excellent resource just now for us all to refer to.

Chit Chat / Nutribullet?
« on: October 06, 2019, 01:04:04 am »
I'm thinking of buying a nutribullet, or something similar, mainly for smoothies but also for grinding small quantities of nuts (my good old TMX just can't 'do' nuts).

Does anyone have any thoughts or opinions on these types of machines?

Chit Chat / Frozen Cakes and Cookies
« on: September 10, 2019, 12:21:11 am »
As you know, our renovation / extension project is in its final stages.  Our builders have asked if they could have an open day a couple of days before handover for prospective clients, sub contractors, staff, etc. and dropped a very HEAVY hint about my home cooked cakes and cookies.  I do all my baking at the weekends and the open day is scheduled for a Friday so, the question is, can anyone suggest cakes / cookies that can be baked then frozen for a week or two then thawed out successfully on the open day?  Perhaps all cakes and cookies can be frozen, I don't know because the ones I bake never seem to last long enough to see the inside of my freezer!

At this stage, I am not sure that I will do much baking, etc., we may just go with buying dips and Turkish bread, pizza, sushi, etc., but just in case the whim takes me to go on a baking spree in the week or two prior to the 'event' I would welcome your ideas and thoughts.

Thanks in advance!

Tips and Tricks / Preserving Garlic
« on: August 08, 2019, 07:34:28 am »
I just came across this link in the Organic Gardening magazine - a very timely article as the garlic is driving me nuts at the moment it is all soft and / or sprouting.

Cakes / Courtney's Cookies
« on: August 08, 2019, 04:23:11 am »
This is a recipe I picked up off somewhere on the internet but I haven't got a note of the origin so cannot attribute it to anyone.  If you recognise the recipe, let me know and please accept my apologies.

The recipe is named after my neighbour whose mum is a professional cook / caterer.  I gave one to Courtney and she said it was better than anything her mum made, so I decided that was a good enough name to use.

Very quick and easy, but be organised … pre-measure everything, grind the oats and chocolate first.

95g butter
160g rapadura sugar
1 egg
½ tsp vanilla extract
100g rolled oats, processed to a fine powder (8 seconds, speed 8)
150g white flour
Pinch salt
½ tsp baking powder
½ tsp bicarbonate of soda
100g chocolate bits, grated finely
60g nuts, chopped (optional)
80g chocolate bits

Preheat oven to 180˚ / 165 FF and grease or line baking trays.

Cream rapadura and butter.

Add egg and vanilla and mix in.

Add flour, oatmeal, salt, baking powder, bicarb soda and mix.

Add the choc chips, grated chocolate and nuts and combine well.

Use an icecream scoop or roll into balls (no need to flatten) and place 5 cm apart on tray.  Bake for 10 - 12 minutes.

These are really addictive so I don't know the storage time, they never seem to last more than a day or two.

Questions? Technical Issues? The Survival Guide / Nutrition Tables
« on: June 01, 2019, 04:29:28 am »
Not exactly TMX related, but does anyone have a link to a good nutrition table where I can list the items in a dish and the chart will break down the various components, i.e fat, calories, protein, etc.

Non Thermomix Recipes / Summer Berry Pudding
« on: January 02, 2019, 05:10:41 am »
All kinds of summer fruit can be used, but I used:

2 punnets strawberries.  Wash them before you take the tops off and slice them
1 punnet blueberries
1 punnet raspberries
1 Punnet blackberries
You can also use blackcurrants, redcurrants, nectarines, peaches, etc.

150 ml fresh orange juice
4 tablespoons lemon juice
175 g caster sugar
1 day old white loaf of bread

Put the orange and lemon juices with the sugar in a medium saucepan and stir over a medium heat until the sugar has dissolved.  Bring to the boil then add all fruits - except the raspberries.  Cover and cook over a low heat for 8 – 10 minutes until the juices have run and the fruit is soft.  Stir in the raspberries and remove from the heat.

Line a 1.2 litre pudding basin or mould with plastic wrap.  Cut off and discard the crusts from the bread.  Cut one slice of bread into a shape to fit the bottom of the basin.  Then line the sides with overlapping slices of bread, cut to shape if necessary so that you leave no gaps.  Fill with the fruit and juice mixture, then cover the top with more layers of bread.  Keep any remaining juices.  Cover a saucer or small plate with plastic wrap and put this on top of the pudding bowl and weight it down.  Chill for several hours or overnight.

To serve, turn it out onto a serving plate, pour over the reserved fruit juices so that none of the white bread shows and arrange some fresh fruit on top.

Vegan / Using EVOO as a butter substitution in baking
« on: September 06, 2018, 09:26:48 am »
I have just picked this up off the Good Food site (I am posting it here so that I don't lose it) - question and answer:

I want to eliminate dairy from my diet but I still want to bake cakes. Is there any one rule for substituting butter for olive oil?

Did you know that vegans love olive oil because the trees are wind-pollinated and do not require bees? I was speaking to Rita Bikins from Red Rock Olives in Pomonal in Victoria. She has done a lot of experimentation and has perfected just about every cake recipe substituting extra virgin olive oil for butter. "I can do everything except scones," she says. Rita suggests beating the eggs until they become creamy and drizzling in the olive oil as if one were making mayonnaise. Then add the sugar, beat until dissolved, then add the other ingredients. From her experience Rita recommends using three-quarters the volume or weight of oil to the amount of butter the recipe calls for. Because butter is around 15 per cent water you may need to add a splash of extra liquid to help hydrate the flour.

Starters and Snacks / Hazelnut Mocha Energy Bites
« on: August 11, 2018, 11:12:07 am »
I have just made these, based on the recipe from the blog From My Bowl.  I didn't have any coffee concentrate, so used some of the Iced Coffee Syrup which I had left over from Xmas and some of the nutella I made earlier this month.

235 gm toasted hazelnuts
15 g golden linseed
15 g cacao powder (I used raw)
3 tbs coffee concentrate
2 tbs maple syrup
2 tbs any nut butter (I used nutella)
1 tsp vanilla
pinch of salt
Dessicated coconut to coat

Grind hazelnuts and linseed 8 - 10 sec / sp 9 - 10 (watch that you don' t end up with butter!)

Add remaining ingredients to TMX jug and mix to combine - less than 10 seconds, sp 4

Transfer into a bowl then roll into balls and coat in coconut.

Put into fridge to firm up.

Will keep for 7 days or up to one month in the freezer.

Bread / Advice for preparation method for Soft Pretzel Bites
« on: July 05, 2018, 12:14:07 am »
I am not sure whether it is ethical to present this request in this way, i.e. showing the partial ingredient list and method (of the original recipe that is, but not the author’s attribution), so please feel free to delete this post if it is not appropriate.

I am sorely tempted by this recipe but would like to ask our baking experts their advice on the best way to tackle this in my TMX.

The ingredients are:
1 1/2 cups water, warm
1 Tablespoon coconut sugar
2 teaspoons active dry yeast, or 1 package
1 1/2 teaspoons pink salt
3 Tablespoons coconut oil, melted
3½ to 4 cups organic all purpose flour

And the method:
Start by warming your water. You want it to be warm to the touch, but not hot.

Pour the warm water into a large bowl and mix in the sugar. Then sprinkle the yeast on top. Cover and let sit for 10 min to activate the yeast.

Once the yeast is foamy, mix in the salt and coconut oil.

Now, slowly mix in the flour. Add 2 cups to start, then mix in a cup at a time until all 4 cups are incorporated.

On a clean lightly floured surface, knead your dough for 3-5 min and shape into a ball.

Many thanks for any help, tips, thoughts.

Vegan / Garlic Alfredo Sauce or Cheese Sauce for Pasta
« on: May 14, 2018, 08:44:05 pm »
Of all the dozen or so attempts I have tried to make, this is the closest I have come to a "conventional" (i.e. sauce made with dairy products) cheese sauce.

340 gm any pasta
Vegetables of choice
2 tsp vegan butter or olive oil
1/2 red onion, chopped
1 cup cashews, soaked overnight or 1-2 hours in boiling water
1/4 cup pasta water
1 ½ cups unsweetened almond milk
4 cloves roasted garlic
2 tablespoons nutritional yeast
½ teaspoon sea salt
Mustard – the type and quantity to your taste
2 tbs vegan parmesan cheese + extra for topping
1 tablespoon lime juice
chopped parsley, for garnish

Roast the garlic - Cut a bit of the tops off of a whole head of garlic, put it in foil, drizzle olive oil on it, wrap the foil around it and cook it at 200 – 220 C for 45 minutes until the cloves are soft and velvety! Allow it to cool, then push the cloves out.

Cook pasta and add vegetables so that they are ready when the pasta is ready.  When the pasta is cooked, drain, reserve ¼ cup of the pasta water then pour the pasta back into the pan and keep warm.

While the pasta is cooking, heat the butter or olive oil in TMX 3 min / 100 / sp 1-2. Add the onion and cook 5 minutes / varoma / sp 1 / MC off.

Add the soaked and rinsed cashews, pasta water, almond milk, roasted garlic, nutritional yeast, sea salt, parmesan cheese, mustard and the lime juice. Blend it all together in TMX until completely creamy. This will take about 1 - 2 minutes – or just keep blending until completely smooth and creamy. Taste and add more salt or vegan parmesan cheese if necessary.

Pour the sauce over the pasta and stir to combine completely.

When serving, top with parsley to garnish and more vegan parmesan cheese. Enjoy!

You can reheat this! Just reheat it in a stove top over medium high heat with a bit more almond milk to thin it out again until hot.

This recipe is heavily based, with thanks, on a sauce from jessicainthekitchen

Desserts / Mango Custards in the Varoma
« on: December 30, 2017, 01:26:07 am »
I made this again today (2nd time in one week!) and they are so good I just had to share them with you.  The recipe is from thermomixer's blog and as he was a very active member of this forum in the past I hope he doesn't mind me sharing his recipe here.

Vegan / Zoodles with Creamy Avocado Sauce
« on: October 28, 2017, 09:28:23 pm »
Zoodles with Creamy Avocado Sauce

1 ½ cups corn, thawed
1 tsp EVOO
1 ripe avocado
1 clove of garlic, minced
2 tbs fresh coriander
I lime, juiced
2 zucchini, spiralised
6 cherry tomatoes, halved
Scant paprika or chilli

Put EVOO into frying pan and, when shimmering, toss in corn until browned, stirring occasionally.

Put avocado, garlic, coriander and lime juice into TMX and zap to thick sauce.

Toss avocado sauce with raw zoodles (or cook zoodles 3- 5 minutes in hot pan first, tossing with tongs).

Place zoodle mix onto plate, top with cherry tomatoes, corn and a sprinkling of paprika.

*Make sure the avocado is ripe otherwise it won't give you a smooth sauce.  Mine wasn't quite ripe enough so I had to scrape down the TMX a couple of times and it was still not as smooth as I would have liked.  You can have the zoodles raw but I cooked them for a few minutes in the corn pan after they had finished cooking.

This quantity served three of us as a side dish with a little left over.

The recipe came from Inspiralised on YouTube at this URL:

Bread / Naan bread question
« on: August 17, 2017, 09:54:39 am »
Because I am a bread learner, I am about to have a go at a vegan naan, but I have a query.

If the recipe says:

In a large mixing bowl, pour warm water and stir in the sugar. Sprinkle yeast on the water and let sit for 10 minutes or until frothy.

In another bowl, combine, the flour with salt, baking powder and baking soda.

Add 3.5 cups of the flour mixture, 3 Tbsp oil and ¾ cup yogurt to the yeast bowl. Mix well to combine. Add more flour a few Tablespoons at a time to make a soft smooth dough. Knead in the bowl or on a floured surface for 3 to 4 minutes.

Can I simply put the lot into the TMX at once and knead for the same time as above or do I change the kneading minutes?

Many thanks

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