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Topics - snappy
16
« on: June 09, 2012, 07:18:15 am »
I can't believe i have looked at this book several times and only just seen this recipe tucked away at the back. It is absolutely delicious! I love that it doesnt contain any processed ingredients - not even flour - which makes it a perfect snack for the kids. I added some chia seeds to the slice as well to boost the nutritional content even more. The slice uses only 40g of sugar but it is very sweet (i have a sweet tooth so i like it) but if you are using all honey i would probably eliminate the sugar all together. I also added a tsp of nutmeg with the cinnamon, and i pressed a couple of choc chips into the top to trick the kids into thinking it was a treat. Fantastic recipe, we will be having it quite a lot i think  
17
« on: May 20, 2012, 11:31:10 am »
I got this idea from the kitchn. Flavored instant porridge that you just add some boiling water to and hey presto breakfast. This is my standard weekday breakfast, I make up 5 quantities on Sunday night and put them in their own Tupperware container. In the morning I just add hot water and any fruit or flavorings. I am often eating this whilst driving the kids to school!
For 2 servings.
Ingredients:
120 grams rolled oats
20 grams Powdered skim milk
1 tbsp Sugar or rapdura to taste
Method:
Add rolled oats to the TMX bowl and pulse the turbo function two or three times to chop them up.
Add sugar, milk powder and mix reverse + speed 2 / 5 secs.
Add any dried fruit, nuts, seeds or spices (eg cinnamon) and mix through with the spatula
Flavorings:
I always include cinnamon in my mix because I love it. If I have time, I chop up a banana over the top of the porridge. You could add some of dede's apple puree and have an apple cinnamon porridge! Another favorite for me is walnuts and cinnamon.
You can add dried fruit like cranberries, blueberries, mango etc. Or a serve of berries on top. Whatever you can think of!
18
« on: May 11, 2012, 11:05:01 am »
This is a free recipe on Alyce's website if you are registered on her mailing list. It came into my inbox and I thought I want to try that sometime soon. This week I have a horrible cough and cold and seeing as this tea has both honey and lemon I thought I would give it a try instead of a regular honey and lemon drink. I followed the recipe exactly, the only exception being that I used green apples rather than red apples because that was what was in the fruit basket. The Verdict: this tea is very simple to make and tastes absolutely delicious. It is going to be my regular cold and flu drink from now on! It makes quite a lot (maybe 1.5 liters) so I'm going to refrigerate some and try it cold over the weekend. Highly recommended. And a big thank you to Alyce for making these available free of charge! I've just ordered my copy of QFITT as my mothers dY present and I am looking forward to receiving it. 
19
« on: April 15, 2012, 12:43:05 pm »
This cake came about because I had some semolina flour to use up. It is a delicious cake, so light and crumbly. You could use orange instead of lemon if you prefer. Ingredients: 220g caster sugar Zest 1 lemon 200g butter softened 3 eggs 220g semolina flour 75g plain flour 2 tsp baking powder 200g yoghurt Method: Preheat oven to 180C Make caster sugar if needed. Add zest and sugar and blend speed 9 / 10 secs. Insert the butterfly, add the butter and eggs and whisk speed 4 / 3 mins. Add the semolina, flour, baking powder and yoghurt and mix speed 4 / 10 secs. Pour into greased and lined pan and bake for 40-50 mins. You can pour a lemon syrup (caster sugar and lemon juice) over the cake whilst still warm, do a normal icing or just eat it plain.  members' commentsKulsha - I made this lovely cake today with the rind of 2 mandarins, I love these citrussy tangy type of cakes! I was also glad to use some semolina with the use by date approaching as I only make semolina pudding occasionally. I was expecting the cake to be grainy with the semolina but the texture is fluffy yet it falls apart in your mouth different to other cakes made with fine flour. I will definitely make this again but with the suggested syrup topping next time. I used white sugar and didn't do the first step of creating castor sugar as the next step with the rind turned it powdery anyway. My other shortcut of not lining the cake tin wasn't so successful however. I thought I could get away with using silicone cake tin without lining it, but the bottom stuck and came away. I was impatient and didn't wait for it to cool so that probably didn't help either. Not to matter, i just placed the broken bit back on top. Thanks snappy, I've copied this one to my favourites on Paprika app.
20
« on: April 09, 2012, 10:50:24 am »
This is my sons favourite cake for his lunchbox. It's also a great cake to take along to morning teas. Ingredients: 150g sugar 60g butter 1 egg 1 tsp vanilla extract 150g plain flour 2 tsp baking powder 80 ml milk Topping Melted butter Tsp cinnamon Tbs caster sugar Method: Preheat oven to 180C. Add sugar to the TMX bowl and if needed grind it to caster sugar. Insert the butterfly. Add butter, egg and vanilla extract and cream for 5 mins / speed 4. Add flour, baking powder and milk and mix for 10-15 secs / speed 5 (speed 4 if the butterfly is still in place) until it is all just combined (do not over mix). Pour into a greased and lined round cake tin. Bake for 30 mins. Remove from oven and allow to cool in tin for about 5 mins. Turn out onto cake rack. Brush the top of the cake with melted butter and sprinkle with the cinnamon sugar.   members' commentsdede - instead of a round tin I put it into a loaf tin to get a bit higher cake. I think the recipe could be doubled to fill a round cake tin nicely. Smells great and the uncooked mixture tasted great. Thanks Tasty for the recipe. Wonder - Made this in a loaf tin.I was a little worried because it didn't seem to rise that much but the texture was the best of any cake I've made in the TMX, it was very light and fluffy. Only a relatively small cake and after one piece ended up on the floor (accidently) and the kids had two pieces each it was all gone before it even had time to cool. I was worried about beating the sugar, butter and egg for 5 mins so stopped at about 4 and it was perfect.
21
« on: March 31, 2012, 10:38:37 am »
I know there are quite a few cinnamon scroll recipes on the forum but I thought I would also add my favorite from the Pioneer Woman! I have finally converted it for the Thermomix and made it metric.
This is actually half of PWs recipe as the full quantity is a little bit too big for the thermomix to handle.
Ingredients
475ml milk
1/2 cup vegetable oil
100g castor sugar
7g yeast (2-3 tsp)
620g plain flour
1/2 tsp bicarbonate soda
1/2 tsp baking powder
1/2 tsp salt
Additional 1/2 cup plain flour
Topping:
100g melted butter
1 cup brown sugar
2 -3 tsp ground cinnamon
Icing:
3 tbl butter
400g icing sugar
15 - 20 ml of espresso (or pre-made instant coffee)
2 tbl of maple syrup or golden syrup
Method:
Place milk, oil and sugar into the TMX bowl and mix 2 mins / 90C / speed 2.
Add yeast and allow to rest in the bowl for 1 minute.
Add the 620g of flour and mix on Interval speed / 1 minute.
Let it prove in the bowl for approx 1 hour. My dough rose out of the bowl through the measuring cup hole, if this happens to you, before adding the next ingredients, interval speed / 30 secs will knock it down again.
Add bicarbonate soda, baking powder, salt and the additional flour and mix on interval speed / 1 min. You can either use the dough now or refrigerate for up to 3 days. PW does suggest that as this is a fairly sticky dough it is easier to handle if it has had some time in the fridge.
Roll the dough out into a large rectangle on your thermomat or other floured board. It should be rolled quite thin.
Pour the melted butter over the entire rectangle and then top with the brown sugar and cinnamon.
Starting at one of the long ends, roll up the dough tightly until it is all rolled up, pinch the end into the roll so it is secured and flip it over so the seam is face down.
Using a dough cutter, cut the roll into 2-3 cm wide slices. Place the slices into some greased oven pans. Set the dough aside to rise again for at least another 20 mins.
Preheat oven to 180c. Bake the rolls for about 15-18 mins, don't let them become too brown!
To make the icing, combine all the ingredients in the thermomix and mix 40 sec / speed 7. The icing should be of a thick but pourable consistency.
Pour the icing over the scrolls whilst they are still warm. Now try not to eat them all in one sitting!
NOTE : PW uses maple flavoring in her icing but I haven't come across it before in Australia (unless it's that horrid maple flavored syrup) so I just use maple syrup or golden syrup and both come out delicious. Do not omit this or the coffee, they really are essential to the most delicious icing!
This recipe normally makes about 20 scrolls.
members' comments
Nighteyes fitz - Ok...so don't add more butter, sugar, cinnamon to the dough before rolling up...doesn't work so well! but they still taste delicious...sticky..but delicious! Going to make some more tomorrow but not be so greedy!
JuliaC83 - Sooooooooo good. A little bit time consuming but very easy to put together! I got 22 scrolls ... and have eaten 3.
alfacchino - These are so good! Everytime I go somewhere and offer to bring something, I get a request for them.
22
« on: February 25, 2012, 09:10:17 am »
Ingredients 50g walnuts (roughly chopped) 3 tbs instant coffee (dissolved in hot water) or about 20ml of espresso 125g butter 200g brown sugar ( I used palm sugar) 3/4 cup buttermilk 2 eggs 250g plain flour 11/2 tsp baking powder Icing: 200g icing sugar 2 tbls Golden Syrup 3 tbls espresso or instant coffee 25g butter chopped Method: Preheat oven to 180C and grease a ring or bundt tin. Add coffee, butter and sugar to the TMX bowl and melt 70C / speed 1 / 4 mins until butter is melted. Add buttermilk, eggs, flour and baking powder and mix speed 5 / 10 secs. Scrape down sides and make sure it is all incorporated but don't over mix. Pour half the batter into the tin. Sprinkle the walnuts over the batter and then top with the remaining cake batter. Bake for approximately 35 mins. To make icing, add icing sugar, coffee, golden syrup and butter to the bowl and mix sped 5 / 10 secs. Spread over cake and top with extra walnuts. This is a delicious and light cake, the coffee taste is very mild. Perfect for a morning tea! Inspired, simplified and converted from Australian Good Taste Magazine   members' commentsObbie - Made this, yum. Great cake, thankyou. dede - Just made this as well. I don't like coffee but DH is eyeing it off. Got to ice it shortly. Nice and easy one to make. maddy - Completely yummy thanks snappy. I increased the espresso shot to 30 ml for the cake and reduced the espresso in the icing to 20 ml. CC - Made this and it was very successful. Thanks Snappy for sharing the recipe with us.
23
« on: February 07, 2012, 02:28:32 am »
 This is one of our favourite dinner recipes that I have converted for the Thermomix. It’s a chicken curry, which is very mild and based on a coconut cream sauce – even my 2 and 5 year old eat this. Even better the sauce is made in under 2 mins so it is super quick and uses ingredients that we have in our pantry Ingredients 500g chicken breast, cubes 1 onion, peeled and quartered 3 cloves garlic, peeled 1 small green capsicum Small can of tomato paste 140g 1/2 can of coconut milk Pinch of salt 2 tsp of mild curry powder 2 tsp of Garam Masala 1/2 tsp cinnamon Method Place the onion, garlic and green capsicum in the Thermomix bowl. Blend speed 8 / 10 secs. Scrape down the sides of the Thermomix bowl and add the tomato paste, coconut milk, salt and spices and blend speed 7 / 10 secs. Scrape down the sides of the bowl again and add the chicken cubes. Cook for 20 mins / 100C / Reverse + speed 1. Serve with Basmati rice and coriander. It’s not my recipe, I found it somewhere on the internet sometime ago but unfortunately I didn’t record the source. We’ve been using it for so long now, and it is so easy that I had to share. Hope you enjoy it as much as we do!
24
« on: January 29, 2012, 09:23:15 am »
Tastes (and looks) just like the sauce from the shops,
Ingredients
1 tbs olive or rice bran oil
1 onion, peeled and quartered
4 cloves garlic, peeled
1kg ripe tomatoes, quartered
3/4 cup firmly packed brown sugar
1/2 cup apple cider vinegar
1/3 cup worcestershire sauce (use Thermoconverts recipe)
1 tsp salt
Method
Put onion and garlic in TMX bowl and cut finely speed 7 / 3 secs
Add oil and Sauté on Varoma temp / speed 1 / 2-3 mins
Add all the remaining ingredients and blitz speed 9 / 3 secs
Cook with MC off Varoma temp / 30 mins / speed 1
Put MC back on and blitz speed 9 / 30 secs - be careful it's hot!
Strain the sauce through a fine sieve into a heatproof bowl. You will end up with about 750 - 800 mls of liquid and lots of tomato pulp in the sieve. If you prefer a chunkier sauce add a couple of tablespoons of the pulp back into the liquid.
Return the liquid to the bowl, if it needs thickening add about 3 tbls of cornflour and cook 3 mins / 80C / speed 2
Bottle.
This recipe is converted from the Women's Weekly Preserves cookbook
25
« on: January 26, 2012, 09:26:15 am »
I've read that people have had all sorts of problems making pavlova in the Thermomix but it was Australia Day and I was responsible for taking dessert to lunch so it just had to be pavlova!!! I did make it the night before so if it didn't work out I could just go to the supermarket this morning and grab a pre made one.  Dani's recipe says to leave the egg whites in a bowl, uncovered, at room temp for about 24 hours. I didn't have time for that but as my eggs were straight from the fridge, I put them in a bowl of warm water whilst I did the clean. Dani gives some great instructions on how to clean the bowl so there is no traces of fats/grease which would stop the eggs from beating up. The only thing I found was after cleaning my bowl was quite hot (about 80c according to the temp scale) and I was worried if I put the egg whites straight in they might scramble. So I had to but the bowl in the fridge for about 5 mins to cool down before I could start. I think the thorough clean is the success to getting the eggs to beat up so I would recommend not skipping this step, otherwise you might end up wasting a lot of egg whites. I followed the instructions and ended up with a beatutiful marshmallow pavlova with a crusty meringue exterior. I was quite concerned because the exterior was so crisp, what it would be like underneath but it was absolutely perfect and everyone was telling me how fantastic it was. I will definitely be making this pavlova recipe again! If you haven't had success with making a pav in the thermomix in the past I recommend you give this recipe a go(the cleaning is the secret). I wish I had photos to show just how perfect it was but alas it was gone in a snap!
26
« on: January 15, 2012, 01:54:44 am »
We have a whole mud crab ( cut up into quarters ) for dinner tonight. I've searched these forums and even dr google hasn't come up with information on how to cook a whole crab in the TMX?
Surely it can be steamed in the varoma?
I thought some of the more experienced members on here might have done it before and be able to give me a bit of guidance in this matter? How long should I steam it for and are there any special tricks I should know?
Thanks!
27
« on: December 08, 2011, 08:06:08 am »
Calling all experienced TMX mums, dads and grandparents!
I've got my 5 year olds birthday party on next weekend and unfortunately very little time to prepare. I have a huge week at work, pre-school graduation and a family friends Xmas party and will be working late and then cooking food for the party late at night - so I really have limited time and wanted to use my thermie to help me through.
I'm thinking honey joys, LTM's but in patty cases and some marshmallow ice cream cones which can all be made pretty easily.
Does anyone have any other suggestions for fantastic kids party food?
28
« on: December 05, 2011, 11:00:03 pm »
My thermomix is getting delivered TONIGHT!!!  I'm excited I really wanted to make chocolate custard with my consultant tonight which she has Ok'd! I was thinking the EDC custard recipe with some grated chocolate - but I don't have the EDC cookbook yet (will get it tonight with my machine). I need to shop for the ingredients today - Is there someone out there who can confirm for me if it is similar to regular custard - eggs, cornflour, milk and sugar? And if anyone has a better recipe for chocolate custard I'd love to hear it - my two boys just love chocolate yogo so I know this will be a well used recipe in our house.
29
« on: November 24, 2011, 09:46:10 pm »
Hi,
A bit about me to start - I'm Snappy and I'm from Sydney. I've got two little boys and I work so things can get pretty hectic around here.
I purchased my thermomix on Tuesday and I am now eagerly awaiting its arrival. I've been lurking around the forums for a while so I've picked up plenty of tips and recipes. I'm baking addict (not great for the weight) and I've been thinking about all the wonderful recipes that I want to convert - Pioneer Woman's Cinnamon Scrolls are first on my list - they are little bites of heaven.
I've also managed to get In the Mix recipe book so I'm going to have a thorough look over that tonight because I'm trying to decide what will be the first things cooking in my new little friend! Tenina's Umami paste is probably #1, some blueberry jam maybe? And once I get a little bit of experience I am jumping straight into cultured butter - so delicious and having a thermomix means I am going to be able to make my own! And of course lots of snacks for the boys - rock cakes, oatmeal cookies etc.
And in my forum lurking I understand there was a recipe for Pretzels in last year's Festive Flair booklet - I have found the review but not the recipe - would anyone be able to point me in the direction of this recipe?
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