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Topics - Cornish Cream
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« on: June 30, 2013, 08:18:10 pm »
Many of you are aware I am coming to Australia in August to attend the Forum Fest 2013 Fun. To mark this auspicious occasion there will be a competition to celebrate my visit to your wonderful country.The prize will be a new copy of the UK Thermomix book called "I Love Chocolate,I Love Thermomix" donated by me. The competition is only open to Australian resident forum members (including Tasmania) to say "Thank you" for welcoming me to your country. No comments are to be made on this thread, they will be deleted if postings do not follow the guidelines. There are certain rules for this competition, please read them carefully and then post an entry. 1) Limit of 1 entry per person. 2) Only members with a minimum of 30 postings as of 1/7/13 are eligible to enter and should be a resident of Australia or Tasmania. 3) To post an entry, please tell the forum your favourite dessert recipe and why? Then give yourself a number.(Funny stories greatly appreciated  ) eg 'My favourite dessert is Chocolate Mousse because it's the only thing I can make better than my mother-in-law!' I am number 12. 4) The competition closes on the 15th July 2013 and the winners will be drawn by MM as soon as possible thereafter. 5) The winner must cook a recipe from the book and review it. I will be bringing the book in my luggage and will post it to the winner ASAP when I reach Australian shores. I hope you have fun with this. xx CC.
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« on: June 26, 2013, 07:47:09 pm »
Didn't want this little gem posted by ES to get lost in the postings  BZB, i only had a loose recipe for the chowder. I put a couple of carrots, celery sticks and fennel sticks into my Thermie and whizzed on speed 5 for about 5 seconds. I then added 3 or 4 large potatoes that I had peeled and roughly chopped, 1 L of water, a tablespoon of Tenina's chicken stock powder and some black pepper and cooked (Varoma temp) everything on speed 2 for about 15 -20 minutes, until the potatoes were soft. I then fried a couple of chopped rashers of bacon in my Le Cruset pot on the stove, added the contents of my thermie jug, a tin of light evaporated milk and a tin of sweetcorn. I then simmered it on the stovetop until it was hot and added about 500g of mixed seafood (prawns, calamari, mussels, blue grenidier, salmon and another white fish) and cooked for a couple of minutes more until the seafood was just cooked. I garnished each bowl with a splash of cream and some chopped coriander and served with a warm bread roll. There was enough for 5 of us to eat well, and some leftover for lunch.
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« on: June 12, 2013, 08:22:15 pm »
I Love Chocolate I love Thermomix by Janie Turner
Cakes
Chocolate and Peanut Butter Cupcakes
Chocolate and Blueberry Muffins
Fruit and Nut Tiffin
Dark Truffle Ganache Cake
Chocolate Simnel Cake
Chocolate Muffins
Chocolate and Fruit Soda Loaf
Sacher Torte
Gluten-Free Heavenly Chocolate Cake
Chocolate Chip and Banana Loaf
Chocolate Cupcakes Decorated with a Chocolate Nest and Mini Chocolate Eggs
Chocolate and Coffee Cake
Swiss Forest Gateau
Ginger and Chocolate Cake
White Chocolate Carrot Cake
Royale
Rich Chocolate Fruit Cake
Drunken Chocolate Cake
Almond,Polenta and Chocolate Cakes
Origine
Confectionery
Truffle Men
Milk Chocolate Mint Bars and Dark Chocolate Chilli Bars
Cocoa Nib Gianduja
Sarah Bernhardt
Chocolate Lace Bowls and Spheres
Milk Yorkshire Chocolates
Nero Delight
Manchester Tart Chocolates
Snobinette Chicks
Chocolate Dipped Candied Fruit
Chocolate Truffle
Chocolate Discs with Fruit and Seeds
P.C.P.- Pine Nut,Cranberry and Praline
Desserts
Baileys White Chocolate Mousse
Chestnut Chocolate Torte
Smooth Chocolate Pancakes Served with Chocolate Ice Cream and Warm Cherries Topped with Chocolate Sauce
Milk Chocolate Swirl Filled with Java Origin Chocolate Mousse
Chocolate and Toffee Soufflé
Roulade Griottine
Cup Denmark
Baked Lemon and White Chocolate Cheesecake
Caramel Mousse
Bitter Chocolate Mousse
Double Chocolate Baked Cheesecake
Orange and Ginger Chocolate Steamed Sponge served with Drambuie Chocolate Sauce
Belgian Waffles
Chocolate Sorbet
Chocolate and Pear Bread and Butter Pudding
Java Origin Milk Chocolate and Rum Gateau
Chocolate Nemesis
Charlotte Vanilla Chocolate
Poached Spiced Pear With Vanilla Parfait and Bitter Chocolate Mousse
Raspberry Cardinal
Pastry
Chocolate Tart
Brittany with Chocolate Cream
Chocolate Eclairs
Dark Chocolate Tart Infused With Coffee
Chocolate Pecan Pie
Praline Chocolate Tart
Millefeuille Chocolat
Chocolate Eclairs
Teatime
Hazelnut Brownies
Garden Mint Truffle Hot Chocolate
Millionaires Shortbread
Chewy Chocolate Overload Cookies
Macaroons
Chocolate Spread
Florentines
Chocolate Pecan Brownies
Shortbread Chocolate Biscuits
Lenz Burgerli
Rocky Road
Spicy Hot Chocolate
Chocolate Macaroons with Gold Leaf
Chocolate Fruit Scones
Cold Hot Chilli Chocolate Drink
124
« on: June 11, 2013, 04:56:16 pm »
This recipe was developed by Faffa, got bumped today and I thought it should have it's own post There is this recipe too (my kids love this one) and I have this tweak for it. Chocolate Yogo / Custard 50g Chocolate 40-80g Sugar 35g Arrowroot / corn flour 500ml Milk ¼ tsp Vanilla essence 1 Grate Chocolate 5 seconds on speed 8 2 Add rest of ingredients and cook 10 minutes on speed 4 at 100oc Tips Add orange rind for a jaffa flavour Make with white chocolate Sprinkle nuts on top Fold through crushed chocolate biscuits Members' commentsUni - made some for Eve this morning, she loved it. I cooked it for 13 mins. Added cinnamon sugar + 1/2 teaspoon of cinnamon instead of my home made vanilla. Obbie - DS loves this. Kimmyh - Made this for dessert last night and it was a big hit with the children thanks. TAT - Made this for dessert tonight. Made it ahead and left it in the fridge to set. Filled 4 ramekins nicely. Great recipe - loved by all! It got a bit of a skin on the top (which was yummy but not overly attractive,) and under was set to perfection! I've just made a chocolate orange version with the Lindt - highly addictive! I made a half serve tonight with white chocolate and it was delish. Big thumbs up! Coodie1 - To prevent a skin forming on it, put glad wrap on and press it down so that it contacts the surface all over. I will be making this again. I might try blueberry or orange Lindt next time. JulieO - I wanted to make something for my almost 3 year old grandson that wasn't loaded with sugar that he could have as a treat. Found this recipe and made it this afternoon. As I was using milk chocolate (which is quite sweet anyway), I cut down the sugar to 20g thinking that if it wasn't sweet enough I could add a bit at the end of cooking. I didn't need to add any more. Poured into 6 of these little pots which will be just enough for him and let him try what was left in the bowl. He loved it so that was encouraging.
125
« on: June 03, 2013, 12:23:37 pm »
126
« on: May 20, 2013, 10:11:57 am »
Our forum member berringamababe posted her comments how her TM and slow cooker go hand in hand in her kitchen.Then she posted this recipe.
"I love my slow cooker almost as much as my Thermomix!!!! So was keen to see some new post on this thread.
Just had a lamb roast and vegies in the slowcooker and I am currently stewing quinces in TM and going to serve with TM Custard.
I just came across this recipe and don't usually post something I haven't made but Quinces are abundant in The South West at the moment and sooooooo beautiful I can't wait to to try tomorrrow going to Donnybrook to by a box of them for $10 and will also make some quince paste."
Paula Wolfert's Slow-Baked Quince
(adapted from in The Slow Mediterranean Kitchen)
Serves 4
2 medium quince
⅔ c castor sugar
⅔ c water
1 clove
1½ T lemon juice
1 apple
Preheat oven to 250˚F (120˚C).
Peel and halve the quince. Using a melon baller and a paring knife, carefully core the quince halves. Reserve all the peel and trimmings. Combine the sugar, water, clove and lemon juice in a shallow baking dish, such as a casserole (preferably one with a lid). Stir with a whisk to dissolve the sugar. Add the reserved trimmings and the quince halves, cut side down. Peel the apple and blitz in TM until coarsely chunky. Place the apple over the quince halves. This will prevent the quince from drying out while baking.
Cover and bake for 5 to 7 hours until the fruit softens and turns pink or crimson.
Serve the quince halves with clotted cream and toasted almonds.
Leftover juices make a great spritzer mixed with water or, even better, a great version of a Bellini or Kir Royale mixed with Prosecco or Champagne! Cheers!
I thought I would try freezing to use in sorbet
127
« on: May 20, 2013, 09:46:42 am »
Another slow cooker recipe.
Balsamic Tomato Lamb
1 leg of lamb, well trimmed of any fat
1/2 cup of semi dried tomatoes (97% fat free ones, from the deli)
3-4 cloves of garlic
1-2 tablespoons of balsamic glaze
Whizz up all the stuff except the lamb in the thermy until a rough paste is formed. You could add any fresh herbs like basil or parsley to the mix as well. Cut a few slits all over the lamb and then proceed to give it a good massage with the paste, poking as much paste into the holes as you can. Add about 1/2 cup of water to the bottom of your slow cooker. Add the lamb and all the paste. Cook until the lamb is falling off the bone ~ about 6-8 hours on low. The paste and water will combine with the lamb juices to make a delicious jus. Rest the lamb before carving and eating. Serve on top of some couscous with a spinach salad on the side. It also tastes great the next day with spinach, beetroot and tzatziki in a wrap.
128
« on: May 20, 2013, 09:43:24 am »
Found these recipes and thought if you are on a budget it's very helpful.
"Here are the ingredients I put in the last one. Please bear in mind that it's very flexible, according to what I have to hand. Also, sometimes I forget to chop the onion and garlic first, so they aren't sauteed. To be honest, I can never tell the difference in the final dish. I forgot this time, so I've posted it honestly"
1 onion
2 cloves garlic
1 unpeeled carrot
1 unpeeled courgette (zucchini)
1 unpeeled beetroot
1 large parsnip (peeled as old and tough)
Some sage and rosemary leaves
65g oats
4 seconds / speed 5
Bunch of cabbage leaves
1 pak choi
Added on top of other bits. 3 seconds / speed 5
Put into slow cooker with:
500g mince
1 very heaped tsp veg stock concentrate,
pepper
can chopped tomatoes
slosh red wine (sometimes use a dash of balsamic instead)
1 tbsp tomato puree
c 400 mls hot water
Stir it all through with wooden spoon, and cook.
If I had been planning to do all tomato dishes I would have put in another can of tomatoes, and slightly less water. As it happened, I did - spaghetti bolognaise, chilli, and nachos. But I had planned to do a shepherd's pie originally, so I kept it to a recipe which allowed me to add more tomatoes or gravy in the final dish.
So for the bolognaise I added more chopped tomatoes, thyme and oregano. For the chilli I added more chopped tomatoes, chilli and a little bit of cocoa powder, and kidney beans. For the nachos I added a jar of salsa (sorry, I know I should have made it from scratch!) then baked over nachos, sprinkled with grated cheese (grated in tmx) and served with salad and guacamole (which was made from scratch in the tmx )
Caroline also said
"The veggies and oats basically double to triple the amount of the mince, and I get several meals out of it. After the mixture has cooked I separate it out. Some has gravy and chutney added and is used as shepherds pie or similar. Some has salsa added to it and is used for nachos. Some is turned into Chilli con carne.
So we'll have one of these meals that day, one lot will be put in the fridge for later in the week (because I like the chilli to cook in the slow cooker for a while for the flavours to develop) and the other one goes into the freezer."
129
« on: May 19, 2013, 04:03:36 pm »
I thought I would post Obbie's recipe so it doesn't get lost Sausage casserole. (taste) Ingredients 1kg Desiree potatoes, peeled, roughly chopped 40g butter, chopped 3/4 cup milk 1 tablespoon olive oil 1 brown onion, sliced 750g pork or beef chipolata sausages 1/4 cup tomato sauce 1/4 cup barbecue sauce 1 tablespoon Worcestershire sauce 35g packet French onion soup mix 1 tablespoon plain flour 1/2 cup grated tasty cheese Step 1 Place potatoes in a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 20 to 25 minutes or until tender. Drain. Return to pan. Add butter, milk and salt and pepper. Mash until smooth. Step 2 Preheat oven to 200°C. Heat oil in a deep frying pan over medium heat. Add onion and cook for 3 minutes or until tender. Add sausages and cook, stirring occasionally, for 3 minutes or until browned. Whisk tomato sauce, barbecue sauce, Worcestershire sauce, soupmix, flour and 3/4 cup water in a jug. Stir into sausage mixture and bring to the boil. Step 3 Spoon sausage mixture into an 8-cup capacity casserole. Top with potato. Sprinkle with cheese. Bake for 25 to 30 minutes or until cheese is golden. Serve.
130
« on: May 14, 2013, 06:59:13 pm »
131
« on: May 03, 2013, 12:54:44 pm »
MJ pointed out that this would be lost if not posted here in the Bread section.
Thank you Stacelee for posting the recipe.
My pizza oven tortillas...
330ml warm water
1 tbs salt
125ml vegetable or olive oil
675g plain flour
¼ tsp baking powder
½ tsp sugar
Place all ingredients in thermomix and knead for 3 minutes scraping bowl if necessary.
You'll have a slightly sticky, very elastic dough.
Remove the dough from the bowl and use your hands to knead it for a few seconds on a lightly floured work surface, then
form a smooth ball.
Cover the dough with a kitchen towel or plastic wrap and let it rest for 10 minutes
Divide the dough into about 30 equal-sized pieces, each a little smaller than a Ping Pong ball for small tortillas or 15 to 16 pieces for larger.
Cover the dough pieces again to stop them from drying out while forming the tortillas.
Take a ball and roll with a rolling pin thinly (as thin as you can without making them tear)
Cook on hot griddle or in pizza machine,
On a griddle you will need to flip them twice, the first time when they start to look a little dry around the edges and brown spots begin to form. They should puff a little. Having the two sides of the griddle at slightly different temperatures seems to help.
In the pizza oven, they take between 1 to 2 minutes at approximately heat 2 to 2 ½. They will take longer the more you are doing as the oven loses heat each time it is opened. There is no need to flip them.
Store tortillas in a clean teatowel as you are making them to help keep them warm.
132
« on: April 27, 2013, 10:19:43 am »
I thought I would post Astarra's recipe here I spray the slowcooker, then layer the chops in (usually end up with a double layer or whatever), spray the tops, then sprinkle with either Masterfoods lamb seasoning or lamb herbs, onion flakes and gravy powder. I then pour over about 1.5 - 2C total of liquid (water mixed with coke/wine or just water) then turn onto low for however long. Always so moist and yum - just melts in your mouth. And there is a yummy flavoursome gravy too!!
133
« on: April 19, 2013, 02:16:15 pm »
134
« on: April 13, 2013, 09:48:58 pm »
135
« on: April 09, 2013, 03:15:55 pm »
This was posted by our member Winn.I moved it here for other people to see.
"I use parsley for garlic paste, quite a few of my friends like it as well, they like to remind me when they're getting low on the paste. I wrote the ingredients down, unfortunately I cannot remember from which site or even when, so if anyone recognises it, thankyou for the recipe."
GARLIC PASTE
75g sea salt
75g herbs (40g parsley,25g chives, 10g basil)
300g garlic (yes 300g cloves, peeled)
Process all into a paste, 1 minute at speed 6.
Add to cream cheese (nice on crackers) or butter. Stews or literally anything.
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