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76
« on: March 25, 2017, 07:53:22 am »
Macadamia Biscuits
Makes about 24
Ingredients
1½ cups raw macadamias
1/3 cup golden caster sugar
1 egg
½ cup dark chocolate chips
Preparation
Line 2 trays with baking paper and turn oven to 180*
Place the macadamias into the bowl and process on speed 7/8 until they are smooth.
Add the sugar and egg and knead until it comes together. Mine was a bit liquid!!
Take small spoonfuls or pinch a piece off and place on tray.
Put a half macadamia on some and 5 choc chips on the others.
Bake until golden, about 10 minutes.
I saw this recipe on Instagram for AusMacadamias and converted it. I didn't read the recipe correctly and the biscuits should be smaller than in my photo. These are delicious as they have mainly macadamias in.
77
« on: March 24, 2017, 11:37:01 am »
I decided I would like some crumpets so decided to try these. Fortunately I had some buttermilk in the fridge. They were easy to make and I let them rise in the thermomix bowl. Next time I will put the mix into a jug to make it easier to pour. The recipe said to fill the crumpet mould 3/4 full, but next time I will only do it half full, otherwise they are quite thick.
They are very nice and lovely toasted with jam or honey. I'll definitely make them again.
Linked JD
78
« on: March 24, 2017, 03:59:55 am »
This book is available through Thermomix Australia and consultants
Contents List for Entertaining with Dani Valent
Brunch
16 Bloody Maria
18 Kale, Chia, pear and orange smoothie
20 Wholemeal crumpets
22 Green fig and lime marmalade
24 Rhubarb and blackberry breakfast tart
26 Spiced carrot porridge
28 Tiraccino
30 Bacon and cinnamon scrolls with salted maple glaze
33 Smoked salmon muffins with steamed eggs and herbed relish
Spanish
40 Sunny gazpacho
42 Peas and jamon
44 Tuna empanadas
47 Herb-salted chicken and chickpea casserole
50 Chorizo and prawn a la sidra
52 Steamed orange puddings with almond milk ice cream
Chinese
58 Prawn wontons
61 Char siu bao pork buns
64 Sichuan pepper and chilli salt squid
66 Master destocks chicken
68 Steamed snapper, black beans and rice
70 Chinese greens with XO sauce
72 Fortune Cookies
Party
78 Cherry margarita
80 Pear mulled wine
82 Rhubarb and vanilla rhumba
84 Romesco dip
86 Rice crackers
88 Spiced nut clusters
90 Mushroom cappuccino
92 Sweet potato blini with cumin and sesame crème fraiche
94 Lamb kibbeh
96 Black and white chocolate tartufo
Ladies Lunch
102 Mimosa float
104 Pea and lettuce soup with scallops
106 Champagne poached chicken terrine
108 Ruby kingfish with citrus yoghurt dressing
110 Steamed asparagus with caper crumbs
112 Spinach salad with crunchy quinoa and green goddess dressing
114 Apple, pear and bayleaf cake
Plan Ahead
120 Shichimi togarashi oysters
122 Pumpkin and Blue cheese arancini with smoky yoghurt dressing
125 Almond thins
126 Sweet potato and grain salad
128 Inside-out chicken parmigiana
131 Peanut butter parfait, chocolate bark and raspberries
134 Mandarin crème brulee
Indian
140 Pappadums with mint and coriander chutney
142 Apple and cucumber relish
144 Goan fish and tamarind curry with coconut rice
146 Tandoori chicken
148 Palak paneer
150 Kashmiri garlic naan
152 Pilaf with fragrant tarka
154 Shrikhand (flavoured hung yoghurt)
A Bit Cheffy
160 Pineapple rum cocktail
162 Cheese puffs with honeyed goat’s cheese
164 Potted baby vegetables
167 Confit salmon, parmesan gnocchi with cauliflower cream
170 Chocolate volcanoes
172 Mango truffles, strawberry spheres and caramelised white chocolate crumble
Mexican
180 Gin and cucumber cooler
182 Guacamole with mango
184 Smoky chicken thighs
186 Chilorio shredded pork with lime-pickled onions
188 Flour tortillas
190 Red rice
192 Family beans
194 Steamed corn with chipotle mayonnaise and coriander salsa
196 Churros
Romantic
202 Spiced apple liqueur
204 Prawns, wasabi panna cotta and yuzu sauce
206 Hearts entwined loaf
208 Parmesan-crusted lamb cutlets, creamed spinach and smashed spuds
210 Chocolate love cake with Turkish delight jelly
Christmas
216 Zesty avocado with crab
218 Asparagus tart with sour cream pastry
220 Prawn salad with horseradish cream
222 Turkey buffe and herby quinoa stuffing
225 Celebration saffron and sage bread with ginger butter
228 Spicy peach and mango chutney
230 Pavlova towers
232 Blackberry vinegar chocolate truffles
Barbecue
238 Baba ghanoush
240 Roasted carrot dip
242 Zhoug
244 Yoghurt soup cups
246 Cevapcici
248 Vadouvan spiced mini rolls
250 Grain salad lettuce cups
Bring the Kids
256 Tomato soup with ham and cheese wands
258 Slow roasted lamb shoulder and fennel with agrodoice
260 Sticky drumettes
262 Cobb salad with buttermilk dressing
264 Mango, coconut and lychee icy poles
266 Chocolate ripple cheesecake towers
79
« on: March 09, 2017, 06:32:17 am »
Sourdough Using a Rye Starter[/For this you need a rye starter.i]
Here is the link I put up to convert Chookie's starter to rye.http://www.forumthermomix.com/index.php?topic=17259.0 You need to do this the afternoon before you need it. You will then have a lovely, bubbly starter to use.
This dough is best left in the fridge overnight (or more if need be). I make it twice (the thermomix wont be able to knead a double batch) and put each into the end of a large bread tin. You can make one mix and use a small tin. You only need one batch of starter to make a double mix.
Ingredients
75g rye starter
250g filtered water
175g wholemeal spelt flour ( I get mine from Woolworths)
175g Bakers' flour ( I use the Laucke bread mix)
50g fine semolina
½teaspoon salt
Preparation
Place starter and water into bowl.
Add the rest of the ingredients.
Knead for 20 seconds, and then leave for about 10 minutes.
Knead for 1 minute.
Place dough into a container with a lid, or cover well with cling wrap and place in the fridge.
When you want to cook it, take out of the fridge and leave to return to room temperature.
Carefully lift one side of the dough, and fold over the top of the dough to the other side. Do this with each side. Turn oven to about 200C, or whatever you like to cook your bread at.
Leave dough to rest for about 20 minutes.
Place into a suitable bread tin and allow to rise to about double.
Bake for 30-40 minutes.
This sounds complicated, but once you have done it it's easy. The bread is not a light bread, its quite heavy but I think has a lovely flavour.
This is how I have adapted a recipe of Yoke's to suit me.
80
« on: February 26, 2017, 05:48:31 am »
Pistachio Shortbread MeltsMakes approx. 36Ingredients130g pistachio nuts 300g plain flour 100g caster sugar 250g unsalted butter, chilled 1 teaspoon vanilla extract PreparationPlace pistachios into bowl and blitz until finely crushed. Add flour and caster sugar, speed 4, 3 seconds. Add butter and vanilla.  for 2-3 minutes. This dough takes quite a while to come together. Remove from bowl and divide into 2. Roll each into a log and refrigerate for at least 2 hours. When ready to bake, turn oven to170 degrees and slice dough about 1 cm thick. Bake for 15-18 minutes. (mine took a little longer) Sprinkle with icing sugar. I took this recipe from our newspaper, The West Australian. They used a blender to make it.
81
« on: February 03, 2017, 06:35:35 am »
Curried Vegetable Fritters
Makes 6-8
Ingredients
3 carrots
EVOO 1-2 tablespoons
1 tablespoon curry powder
400g chick peas
1 cup spinach
1/4 cup Greek yoghurt, plus more to serve with patties.
1 cup soft breadcrumbs
Preparation
If necessary, make the breadcrumbs.
Peel and chop carrots and place in bowl. Blitz until finely grated. Remove from the bowl and squeeze as much liquid out as you can with your hands.
Add oil, and cook on 100C, speed 1-2 until grated carrot is cooked.
Add curry powder and cook a further 30 seconds on speed 2.
Add chick peas and cook a further 2 minutes, 100C, speed 3 as you want the chick peas to be partially smashed. If they aren't squish with the side of a spoon. You don't need them all squashed.
Add spinach, yoghurt and breadcrumbs. Mix well, speed 4, 30 or so seconds.
Remove and press into patties, set aside on a plate. Leave in the fridge to chill for 20-30 minutes.
Fry in a little EVOO for approx. 2 minutes each side.
Drain and serve with extra yoghurt.
I've adapted this from the magazine Recipes.
82
« on: January 27, 2017, 01:32:48 am »
I've spent the last 20 minutes looking through the forum for what I call Chocolate Volcano Puddings. I shouldn't have done this as I now can't remember the name of them.
I'm referring to the chocolate pudding you put in a ramekin and freeze. It is cooked from the freezer and has a soft centre.
I've decided that I will admit my memory has collapsed this morning and ask for your kind help, instead of wasting anymore time.
Thanks in embarrassment. 😌😌😌😌😌
83
« on: January 24, 2017, 06:29:46 am »
Mini Fruit Pies
Makes 12 normal muffin size pies
Ingredients
1 2/3 cups plain flour
2/3 cup almond meal
1/3 cup caster sugar
200g cold butter, diced
6 pieces of fruit..I used plums, apricots, nectarines and apples
Preparation
Place flour, 1/3 cup almond meal and 1/4 cup sugar into the bowl.
Add 170g butter and blitz until its like breadcrumbs.
Add 1-2 tablespoons cold water until the mixture comes together.
Place on glad wrap and refrigerate for 20 minutes.
Preheat oven to 190 C.
Lightly grease a muffin tray.
Halve pieces of fruit.
Roll dough out ( I did a 1/4 at a time) until approx. 4mm thick. Cut out 10cm (approx.) circles.
Place piece of fruit, cut side down, onto the mat and lay a round of pastry over it.
Press well around the sides and then use an egg slice to turn over and place in the muffin tin..
Place remaining almond meal (1/3 cup) into the bowl. No need to wash.
Add the rest of the sugar, (just a little) and the butter (30g) and mix together.
Sprinkle this mix over the pies.
Bake for 25-30 minutes.
I found them very hard to get out as the pastry is so short. I ended up using 2 thermomix spatulas to do it.
This is from Woolworths Fresh magazine. We found them very nice.
84
« on: January 19, 2017, 09:03:10 am »
Delicious Lime Curd
Ingredients
3 eggs
165g caster sugar
80ml lime juice
150g butter
2 teaspoons finely grated lime rind.
Preparation
Place eggs, sugar and lime juice into the bowl. Cook at 80 degrees, speed 2,for about 3 minutes.
If not thickened, add a little more time.
Add in butter, a lump at a time while keeping at 80 degrees, speed 2.
Continue until all the butter has melted, and the mixture is smooth.
Remove from bowl and place in a container, cover with glad wrap, pressing it down onto the surface to prevent a skin forming.
Leave for 6 hours or overnight.
Stir in rind and bottle.
I don't like citrus butters or curds a lot, but I found this delicious.
The recipe is converted from one I found in a cake book.
85
« on: December 30, 2016, 03:41:46 am »
I wanted to try a SD loaf from Yoke Mardewi. However she uses rye starters almost all of the time. I find Chookie's starter and SD loaves so much easier to use than Yoke's but still wanted a try.
I took 1/4 cup of Chookie's SD starter and put it I a separate bowl. I added 75g of rye flour and 150g of filtered water. ( I actually use boiled water that I have allowed to cool). Gave the new starter a good mix, covered it and left it overnight. Hey Presto, this morning I had a lovely bubbly rye SD starter. I have made the bread and popped it into the fridge for a couple of days as I don't have time until Sunday to let it do it's very slow rise.
Yoke has some different ways of doing her SD in the thermomix so I have mixed up a few ideas and hope it will work.
86
« on: December 15, 2016, 04:10:56 am »
Black Sesame and Salt GrissiniIngredientsThose required for Chookie's No Fuss rolls. http://www.forumthermomix.com/index.php?topic=4253.035g black sesame seeds or Nigella seeds. 3½ teaspoons salt PreparationMake Chookie's No Fuss bread and leave it to rise. When risen proceed as follows. Set oven to 200C Roll dough out to a thickness of 5mm. Cut into long strips using a pizza cutter, twist from both ends and lay on a tray. Sprinkle with the salt and sesame seeds. Spray with water and bake for 5 minutes. Spray again and bake for a further 10-15 minutes. Watch they don't burn. Cool on a wire rack and store in an airtight container. You can use anything to sprinkle on them, or you may wish to mix the seeds and salt in with the dough.
87
« on: November 26, 2016, 08:24:11 am »
Bacon and Cheese Impossible Pie
Ingredients
1 cup tasty cheese
3 bacon rashers
2 spring onions, sliced
60g butter
½ cup plain flour
1½ cups milk
4 eggs
Preparation
Place cheese into bowl, in pieces, and grate, speed 7. Set aside.
Pop bacon into the microwave and cook for 2 minutes. Remove and chop. Place into a 23cm pie or quiche dish, with the chopped spring onions.
Place butter into the bowl and melt, 50 degrees, speed 1, until melted.
Add flour, milk, and eggs. Speed 4, 7/8 seconds.
Add most of the cheese.
Pour over the bacon and sprinkle the rest of the cheese over the top. You can also sprinkle chopped parsley over.
Bake at 180C 40-50 minutes, until set.
This quiche makes its own base. You can put whatever you like into it. eg small tomatoes, wilted spinach leftover chicken, corn kernels. I love it as I don't have to make and roll pastry in the hot weather. I based this o n a recipe I saw in Recipe Magazine.
88
« on: November 07, 2016, 05:35:31 am »
Weet-Bix Energy BarsIngredientsServes 201/4 cup wholemeal flour ½ teaspoon baking powder 1/4 cup crushed weetbix 1/4 cup rolled oats 1/4 cup brown sugar 1 1/4 cups of dried fruit and nut 1 egg ½ cup milk 2 tablespoons butter 2 tablespoons honey PreparationPreheat oven to 170 C and line a 20cm x 30cm tin. Place butter in bowl and melt at 50C. on speed 1. Add honey, milk and egg. Speed 4, 6 seconds. Add the rest of the ingredients except fruit and nuts. until the mixture comes together. Add the fruit and nuts and until mixed or stir in by hand. Press into prepared tin and bake for 25-30 minutes. I found this recipe in a Weetbix cookbook.
89
« on: October 25, 2016, 06:54:50 am »
The posts on the forum have dropped dramatically, although we still have a lot of people reading it.
If you are interested in Secret Santa this year could you please reply to this post. At the moment I imagine the rules will be similar to other years, with an added proviso that you will check the forum at least weekly for any SS updates.
If we have people who are interested I will post the rules etc. I am quite happy to do it again as I enjoy it.
Members interested in SS for 2016.
Cookie
Cuilidh
Thermilover
Cornish Cream
Trudy
Mab19
Obbie
Bedlam
Djinni373
DJ
Mich
Kimmy
90
« on: October 03, 2016, 07:54:55 am »
Rosemary Kalamata Olive Bread
Makes 1 loaf
Ingredients
2 teaspoons yeast
310 ml milk
pinch sugar
500g bread flour
1 teaspoon salt - if not using bread mix
60ml EVOO
120g pitted kalamata olives, chopped
1 tablespoon fresh rosemary, chopped
Preparation
Place milk, sugar, EVOO and yeast into bowl. 2 minutes, 30 seconds, 37 degrees, speed 1
Add flour and salt. Knead for 2 minutes.
Add olives and rosemary, knead for another 1 minute.
Place in an oiled bowl and allow to double in size.
Remove and knead briefly by hand.
Shape into a rectangle, or any shape you wish. Allow to rise again until doubled.
Slit the top if you wish and bake at 180C for approximately 45 minutes.,
This recipe is adapted from The Australian Women's Weekly book Food. I have made a couple of changes for Thermomix
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