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Topics - Trissalicious

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1
Jams and Chutneys / Coconut Custard (Kaya Jam)
« on: November 16, 2010, 08:36:47 pm »
Dear All,

I made some really lovely coconut custard (kaya jam) on the thermomix.  This is a traditional Malaysian/Singaporean/Filipino jam.  In Malaysia and Singapore they serve this with toast and a thick slab of butter.  So easy to make on the thermomix!
See my blog post for the recipe and more pictures:

http://trissalicious.com/2010/11/16/coconut-custard-kaya-jam/

Coconut Custard Jam
Recipe Adapted from Amy Beh

3 eggs
2 egg yolks
150 grams caster sugar
270 ml coconut milk (at least 80% coconut content
3 pandan (screwpine) leaves, tied in a knot

In a saucepan, bring the coconut milk to a boil and set aside. In a separate sauce pan heat the sugar (keep stirring) until it caramelizes into a rich brown colour. Once this happens immediately remove from the heat and pour the heated coconut milk onto the sugar. Be careful as there will be a lot of steam created.
Allow the sugar/coconut milk to cool to 45c. Place this along with the eggs and egg yolks in the thermomix bowl and mix on speed 4 for 15 seconds.
Add the pandan leaves and then attach the butterfly. Cook on reverse, stir speed at 80c for 65 minutes.

2
Desserts / Guinness Chocolate Cake on the Thermomix with picture
« on: October 07, 2010, 12:28:45 pm »


Hello all!  A new post for Guinness Chocolate Cake...
http://trissalicious.com/2010/10/07/may-you-never-steal-lie-or-cheat-and-the-guinness-chocolate-cake/
Everything was a breeze with the thermomix... a super moist cake and rich cake - I could only have a little slice but got lots of raves for it.


Guinness Chocolate Cake
250 grams unsalted butter
250 ml Guinness
75 grams Dutch process cocoa
275 grams flour
2 tsp baking soda
400 grams sugar
2 medium eggs
150 ml sour cream
1 vanilla bean, scrapped
Frosting

300 grams cream cheese
150 grams icing sugar, sifted
150 ml cream, whipped

Place the butter, Guinness and cocoa in the TM bowl and heat for 3 minutes at 80c on speed 3 to melt. Allow to cool for around 5 minutes.
Add the flour, baking soda, and sugar and mix on speed 5 for 10 seconds.
Add the eggs, sour cream and vanilla beans and mix on speed 6 for 20 seconds until very well combined.
Pour into pans (see above) and bake in a pre-heated oven at 180c (fan forced) until done.
Frosting

Insert the butterfly. Place the cream in the TM bowl and beat on speed 4 around 30 seconds. (Check every 15 seconds – you want the cream to be semi-stiff peaks, not butter!
Remove the cream from the TM bowl and place in a regular bowl. Now add the cream cheese and icing sugar (without the butterfly attachment) and mix on speed 7 for 10 seconds until very smooth.
Fold the cream cheese/icing sugar mixture on to the whipped cream.

3
Seafood and Fish / Basmati Risotto with Grilled Prawns (with Photo)
« on: October 04, 2010, 06:06:34 am »
I had dinner the other night at Tomislav restaurant in Sydney and had the most amazing basmati risotto.  I adapted the recipe for the thermomix.   Here is the post and the recipe. 

http://trissalicious.com/2010/10/04/dare-me-tomislavs-basmati-risotto-with-prawns/

Tomislav’s Basmati Risotto with Prawns
250 grams good quality Basmati Rice
1000 to 1500 ml good quality hot chicken stock (homemade is best)
125 grams unsalted butter
10 ml soy sauce
40 grams acidulated butter (see below)
2 tablespoons mascarpone
Lemon Juice
Chopped Nori roll (1 sheet)
1 tablespoon chopped chives
200 grams prawns, chopped

Using the Thermomix
FYI: I halved the recipe on the Thermomix so just half all the ingredients above.  This serves around 3 to 4 people.

Heat the butter at 100c on speed 3 for 2 minutes.
Add the rice and heat for 5 minutes using the butterfly attachment on reverse and speed soft.
Add the stock (I added 500 ml for 125 grams rice but feel free to add more stock if necessary towards the end of the cooking time) and continue to cook (butterfly attachment, reverse, speed soft) for 15 minutes.
Add the soy, acidulated butter, mascarpone, lemon juice, nori and chives and give it another stir for 5 or so seconds on reverse, speed soft.
Top with grilled prawns and lemon zest and serve immediately.

Acidulated Butter

100 grams unsalted butter
50 grams basmati rice
In a pan, melt the butter and add the rice and cook until nutty brown flavour is released. Pass this through a sieve. Set aside.

90 ml white wine
90 ml white wine vinegar
1/2 finely chopped onion
100 grams butter
Combine the onion, white wine and white wine vinegar and heat in a pan and reduce until the pan is almost dry. Take this off the heat and whisk in the butter until the butter is emulsified. Pass through a sieve.

Mix both butters and leave to set in the fridge for around 8 hours. You will have enough for several batches and this lasts a few days in the fridge.

4
Desserts / Mango Natilla (cross between creme brulee and tiramisu) - with photo
« on: October 01, 2010, 12:01:06 am »
Mango infused natilla is a Spanish/Filipino dessert that is a breeze to make with the thermomix.  Here is the post

http://trissalicious.com/2010/09/19/mango-natilla-for-kulinarya-cooking-club/

Recipe as follows:
350 ml cream
2 large ripe mangoes, peeled, sliced
40 grams sugar
5 egg yolks
10 sponge fingers
1 tablespoon good quality rum
10 grams sugar for the rum
Sugar for topping

Put the cream and mangoes in a saucepan over high heat and bring to a boil. Once the mixture boils, remove this from the heat and allow to cool. Tranfer to another container and allow the flavours to infuse overnight.  To make the mango custard in the Thermomix,  remove the mangoes from the cream and then place the sugar, egg yolks and infused cream in the thermomix at temperature 80c for 9 minutes of speed three with the butterfly attachment.  Lay the sponge fingers in the cazuelas. Mix the rum, 10 grams of sugar and 30 ml of water in a container and use a brush to spread over the sponge fingers.  Pour the mango infused custard over the sponge fingers and allow to cool. Place in the refrigerator and allow to set for one to two hours.
Top with more sugar and use a blow torch to caramelize the top.

5
Breakfast / Slow Poached Eggs and Hollandaise Sauce - with pictures
« on: September 30, 2010, 11:52:52 pm »
Hi All,

The thermomix makes lovely slow poached eggs.  The eggs are poached in their shells for around 40 minutes and then cracked - you get the perfect consistency - restaurant quality ALL the time!

The hollandaise is pretty fantastic too!

Here is the link to the recipe
http://trissalicious.com/2010/09/30/slow-poached-eggs-and-hollandaise-on-the-thermomix-is-it-cheating/




6
Recipe Requests / How to Make Fresh Pasta
« on: August 27, 2010, 09:40:31 am »
Hi Guys!

I am trying to make fresh pasta on the TM - the recipe book says interval speed for 2 minutes  - but the resulting dough is more crumbly and doesn't come together - I have to tip out the dough and knead it myself for a few minutes - does anyone else have this problem?

Thanks!

7
Desserts / Zucchini and Marmalade Tea Cake with Pine Nuts (with Photo)
« on: August 09, 2010, 02:04:38 pm »

Zucchini and Marmalade Tea Cake with Pine Nuts
Serves 8 to 10
Ingredients:
Adapted from Tartine Cookbook

270 grams flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
2 large eggs
155 ml vegetable oil
150 grams sugar
115 grams orange marmalade
285 grams zucchini, grated (if not using thermomix)
1/2 teaspoon salt
115 grams toasted pine nuts
30 grams brown sugar for topping

Preparation:
Place the zucchini into the TM bowl and set to speed 6 for 4 seconds.
Add the eggs, vegetable oil, sugar and orange marmalade. Using the butterfly attachment (from steps 2 to 4), mix on speed FOUR for 15 seconds.
Add the flour, baking soda, baking powder, cinnamon and salt and mix on speed FOUR for another 15 seconds.
Add the toasted pine nuts (leaving some to top the loaf) and mix on speed FOUR for 10 seconds.
Pour the batter into the loaf pan and smooth the surface with an offset spatula. Sprinkle with the brown sugar and a handful of pine nuts.
Bake for 50 to 60 minutes or until a cake tester inserted in the center comes out clean.
Remove from oven, and let cool for about 20 minutes on a wire rack then remove from the loaf pan and invert onto the rack. Turn this right side up and let cool completely.
Photos:

Tips/Hints:
You can read my blog to see the recipe without using the TM31.
http://trissalicious.com/2010/08/07/zucchini-and-orange-marmalade-tea-cake-with-pine-nuts/

8
Desserts / Macarons - French Style (With Photo)
« on: August 01, 2010, 01:52:04 pm »
Name of Recipe: Macarons

Ingredients:
125 grams almond meal
150 grams icing sugar (not icing mixture)
100 grams caster sugar
100 grams egg whites (from around 3 eggs)

Preparation:
1.  Grind the almonds and the icing sugar (I am sure you can use caster instead) on speed 10 for 10 seconds.  
2.  Clean out TM bowl and attach the butterfly attachment.  Place the egg whites and whip on speed 4 for 4 minutes.  Add the caster sugar after 2 minutes.  Whip the whites until stiff peaks.
3.  Add the almond/icing sugar into the TM bowl with the egg whites.  And mix on reverse + soft speed for 10 seconds.  (add the colouring if using any - I used green gel)
4. Place the mixture in a piping bag and pipe on baking paper or a silicon mat
5. Dry the macarons for around 30 to 45 minutes.  
6. Bake at 150 c (fan forced) for 13 minutes.
7. Remove from oven, cool and fill with piping.

Photos:

Tips/Hints:
For the pistachio buttercream (did not use the thermomix for this) - check here
http://trissalicious.com/2010/07/18/macaron-tower-for-baby-james/

Members' comments
cookie1 - Well, despite Trissa's wonderful instruction I made a lousy lot of macarons. It was a wet day so I had trouble drying them and also I didn't read Trissa's recipe on here (only the one we got from class) and I ground the icing sugar/almond meal/cocoa for 45 seconds instead of about 10 and it started to melt together. The TMX was just too powerful. I pressed on and have ended up with dull macarons with no foot, but they still taste yummy. They have all the lumpy, melted mix through them that makes them look like Cookies and Cream. I wasn't going to waste the mixture. I ended up putting the heater on to try and dry them. Hopefully the next try will be a big improvement.

W...e..l..l. I had another go at the macarons. I'm getting worse not better. But again they taste absolutely divine.
These ones aren't shiny and they have no heel which is disappointing. They also cracked a bit when I was cooking them, but I lowered the oven temperature for the second tray and that was better. But I will persevere, as soon as this lot are eaten.

DD decided she could do better than me so she made some on Sunday. Not a great success either. They can be very hard to get exactly right. Even the weather can effect them.
We really love them so will keep trying.
I made pink and filled them with buttercream flavoured with a few defrosted raspberries. The tang with the sweetness is lovely.

passionflower - Ok so I have had about 80% rate of success with this recipe today, COULDN'T whip my egg whites in the Thermie though at least I think speed4 is too high ended up doing them by hand Shocked.
They didn't turn out perfect but they were very nice crunchy on the outside and nice and soft in the centre. They are very temperamental and I have learned lots from this experience, will deffo do them again with some more adventurous flavours, I kept them simple this time in the name of practise.
I only have one piping bag and I was to lazy to wash and dry it after piping the macarons so my filling is a bit messy.

Sarah - Brisbane - Well, after tasting a macaron for the first time just last week, I started looking for recipes as its disgusting what thy charge for them. Now, they taste wonderful, but they are a lil flat. I am wondering if the extra liquid from the food colouring made the mix a little wet and if i perhaps increased the dry ingredients a little it might be better next time. I am hoping t master them so I can do a Macaron tower/tree for Christmas eve dinner.

cookie1 - When I attended Trissa's class in Sydney that was one thing she said to be wary of. I've actually just bought some oil based powders to use for macaron colouring.I hope it all works out for you.

kathleenm - my macs don't come out right. They're flat and cracked. The mix is thin and won't fluff up no matter what I do the eggs are fresh. I tried it 4 times now and only once did it work (the second time) HELP PLEASE!!!!!!!!!!!!!!!!

Sarahm - Well they worked great, rose and got little feet and then when I rotated them they went FLAT! NOOOOOO!!!!
They had a perfect crispy dome and were lovely and chewy and quite hollow in the centre. I'm not quite sure what went wrong??
They were a bit big, quite big actually, so maybe they got too heavy? They also seemed to take too long to cook, so I turned the temp up from 120ish to 135ish... Maybe that did it??? Definitely trying them again, they were so much easier than I thought they'd be... The piping SUCKED though, so I might buy one of those syringe pipers.
Sarah used the recipe from superkitchenmachine.






9
Questions? Technical Issues? The Survival Guide / Question on Scales
« on: August 01, 2010, 12:52:41 pm »
Hi Guys!

It's Trissa from Trissalicious - got a question on the scales, my TM scale is off - not by much, but around 5 to 10 grams... I know this because I've got a scale and I weighed somethings on the regular scale and the TM and found that the TM was off by around that much.... sometimes by 15 grams. 

THen I got my Chinese scales which were exactly 200 grams (just to make sure my regular scale wasnt off) - and I noticed the same thing.  TM was off.


Also, my scale on measures in increments of 10 grams after the first 100...

Is this normal? 

Thank you!
Trissa

10
Introduce Yourself / Hi from Trissalicious
« on: July 31, 2010, 02:20:34 pm »
Hi All!

My name is Trissa and I am tickled pink to discover there is a thermomix forum.  I can't wait to check out new recipe ideas and meet fellow thermomixers!

I've also got a blog called http://trissalicious.com/ where I plan to add a special section devoted to thermomix recipes.

Cheers!
Trissa

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