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Topics - KathD11

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Recipe Book Recipe Reviews / Quinoa and Beetroot Patties - KIS pg 104
« on: December 30, 2013, 04:45:06 am »
These patties made a lovely lunch for me today. I made six large ones and used the confit garlic and garlic oil from the same book, as suggested. I served with poached egg, avocado and tomato. The patty was borderline too salty for me, next time I will reduce the soy sauce, probably to 60g. It would make a delicious burger! I didn't take a photo as it actually ends up looking exactly as the picture in the book.

Linked JD

Recipe Book Recipe Reviews / Fresh Rice Noodles - KIS pg 15
« on: December 29, 2013, 09:54:46 am »
I don't know if I am a little delirious from the festive season, but I had such fun making these! My only issue was that my noodles didn't come apart when I swirled them in the water, perhaps I didn't put enough oil between the layers or I just need more practice. Next time I will probably just steam each layer separately to save fussing around.

If anyone has had success steaming in layers I would love to hear your tips :)

I am going to use my noodles in pad thai for dinner tonight.

Linked CC

Recipe Book Recipe Reviews / Quinoa Pizza Dough - KIS pg 107
« on: December 28, 2013, 10:58:10 am »
I made this dough tonight and it was a delicious change to the usual white bases we have. The dough had a slight crunch and was relatively easy to work with despite the warning in the intro that it is a sticky dough (although having said that, it took some time to get it all out of the bowl...) Given the kids devoured it without a second glance, I will be making this again!
Linked CC

Cakes / Rosemary, Barley & Beer Scones
« on: June 03, 2013, 01:11:40 pm »
Makes 8 scones

1 tbsp rosemary
15g parmesan
260g plain flour, plus extra for dusting
2 tsp cream of tartar
1 tsp bicarbonate of soda
1 tsp salt
30g butter, softened
60g feta, crumbled
1/2 cup cooked barley or white or brown rice
1/2 cup beer
1/2 cup buttermilk, plus extra for brushing
1 tbsp fine semolina, for dusting

Preheat oven to 180 degrees.

Grind rosemary and parmesan on speed 9, for 8 seconds.

Add flour, cream of tartar, bicarbonate of soda, salt and butter into bowl and mix speed 8 for 5 seconds.

Add feta, beer, buttermilk and mix speed 5 for 5 seconds. Add barley and knead  :: for 20 seconds.

Sprinkle Thermomat or workbench with extra flour and press the dough into a round loaf about 6cm high. Cut loaf into 8 wedges and place well apart on a lined baking tray. Brush top of each wedge with extra buttermilk and scatter with semolina. Bake for 20-25 minutes or until scones are golden brown on top and sound hollow when tapped.

It is recommended to serve these scones with vegetable soup, I served with gourmet beef casserole and they were divine!!

This recipe is converted from Stephanie Alexander's Kitchen Garden Companion.

Recipe Requests / Work lunches & snacks
« on: August 30, 2012, 03:07:20 am »
I am just about to return to work from maternity leave and now I have my Thermie I dont want to fall back into my old habits of buying lunch and snacks at work - costing me a lot of money (and putting on a few kilos too!)

Does anyone have favourite snacks or easy lunches for work days (or school lunch boxes - I would probably love to eat that too ;D)? There is soooo much info on this forum, I will start trawling now, but would love ideas from anyone willing to share.


Main Dishes / Chicken & Chorizo Gumbo (with photo)
« on: July 18, 2012, 01:21:22 am »
Chicken & Chorizo Gumbo

Serves 4


30g oil
400g skinless chicken breast, cut into 2cm cubes
4 chorizo sausages, halved, cut into 2cm pieces
Handful parsley
1 small red onion, halved
1 red capsium, cut into quarters
2 celery sticks, cut into chunks
20g plain flour
20g tomato paste
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground fennel
1/4 tsp oregano
400g corn, tinned, frozen or fresh (2 fresh corn cobs)
350g water
1 tbs vege stock paste
Crusty bread, to serve


Add 15g oil to jug, heat for 2 mins, Varoma, speed 1.
Add chorizo to jug, cook for 7 mins, Varoma, speed 1,  :-:. Remove from jug and drain any oil.
Add parsley, celery, capsicum and red onion to the jug. Chop 10 sec, speed 4.
Add chicken and 15g oil. Cook 100c, 5 mins, speed 1,  :-:.
Add flour, tomato paste and spices. Cook at 100c, 1 min, speed 1,  :-:.
Add water, stock paste, corn and chorizo to jug. Cook 100c, 6 mins, speed 1,  :-:. MC cap off.
Season with pepper. Serve with crusty bread.


Trying to attach...hope it works


The gumbo turns out quite soupy, if you prefer a thicker sauce reduce the water and stock paste. If you like it spicy add some chilli powder with the other spices, I thought it needed a kick but left out chilli for DD.

I adapted this recipe from one on and some of the method is stolen from maddy's Chorizo & Capsicum Risotto

Recipe Requests / Lemons, limes, oranges, mandarins overflowing!
« on: June 11, 2012, 12:03:00 pm »

I have a huge abundance of lemons, limes, oranges and mandarins coming off my trees and only limited ideas on what to do with them. I dont particularly want to make marmalade since it wont get eaten in my house unfortunately. Can anyone pass on some ideas, or point me to a thread that will help me make good use of the fruit?

Many thanks!!!


Introduce Yourself / New to Thermomix & Forums!!
« on: April 19, 2012, 06:24:50 am »
Hi everyone,

My husband bought me my Thermomix for our third wedding anniversary in March and I am totally in love with it! I have a 23 month old daughter and a 6 week old son and my priority at the moment is losing the baby weight - which isnt easy with all the delicious dessert and baking recipes I am finding  :-\ Everything in moderation right?

Oh and I am also new to forums (first post ever) so I hope I dont stuff this up too badly :P

I am looking forward to having a good search of the recipes and advice on here, my daughter doesnt like to eat meat but Im hoping I can find a few temptations on here!!

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