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Topics - faffa_70
16
« on: January 11, 2012, 09:04:21 am »
I made this more with the intention of it being a breakfast bread for myself (am looking for alternatives since going wheat free!!) I really liked the flavour and the texture (it was also very moist mmmmm  ) but it was waaaaay to sweet for me. I'm a sweet tooth but not for a breakfast bread. I had the thought when I was adding the sugar that it was going to be sweet with the coconut and the banana - I should have listened to myself and reduced the sugar! I think as a cake it would be ok with a cuppa  As it stands I would give it a 3/5 (purely on personal preference of sweetness) but I intend to make it again later this week and will reduce the sugar. Will report back again on how much I reduce it by and how that goes.
17
« on: January 06, 2012, 11:30:35 am »
This would be the 4th or 5th time I have made this dish tonight as it has been a hit with the WHOLE family I have served it with both brown and basmatti rice and wouldn't bother with anything other than brown rice in the future. It just seems to add something to the dish. I steam chicken and greens while the rice is cooking and with 1kg of chicken (either breast or thigh, depending on what I have on hand) and the greens I can feed all 7 of us easily with this dish. This is a 5/5 for us (as the whole family like it!!)
18
« on: September 12, 2011, 01:47:09 pm »
Coconut Black Eyed Soup
Even though this has chicken stock in it I have put it here as it has the option also for TM Vege stock (which I used)
Ingredients:
260 grams black eyed peas
260 grams red capsicum, roughly chopped
1 onion, peeled and halved
2 Birdseye chillies
2 cloves garlic
2 tablespoons curry powder
20 grams olive oil
600 grams chicken stock or equivalent water with 1tbsp TM stock concentrate
1 tin tomatoes
400 grams tin coconut cream
Seasoning to taste
Fresh coriander to taste
200 grams cooked brown rice to serve
Preparation:
Place black eyed peas into ThermoServer and cover with boiling water. Set aside.
Place capsicum, onion, chillies, garlic and olive oil into TM bowl and chop for 4 seconds on speed 4. Add curry powder and sauté for 8 minutes at Varoma temperature on speed soft.
Add stock and tomatoes. Blend for 5 seconds by bringing speed up slowly to speed 6.
Drain beans and add to soup. Cook for 25 minutes at 100ºC on Reverse + speed 1.
Add coconut cream and heat through for a further 2 minutes at 100ºC on Reverse + speed 2.
Add seasoning and snipped coriander. Serve over cooked brown rice.
Tips/Hints:
Tinned tomatoes can be substituted with 6 medium fresh tomatoes. Cut a cross into the base of each tomato and place cross side up into Varoma dish. Add 1L water to TM bowl and steam for 15 minutes at Varoma temperature on speed 3 and leave to cool. Peel and core tomatoes and add with stock.
Source:
Thermomix HO Customer Newsletter
Members' comments
GiloKez - Just made this for lunch and I just had to pop in and say OMG this is the best soup I have ever tasted thank you so much faffa.
19
« on: September 07, 2011, 09:25:34 am »
For all those that have been waiting here is a link to the overview and below a copy of the email from HO. The new Thermomix Recipe App is nearly here! The App will be available for download from iTunes and the App Store on Monday 12th September for iPhones, iPods and iPads.
The Thermomix Recipe App is full of all the recipes from the popular second cookbook of Vorwerk’s international series, My Way of Cooking. Features include a weekly meal planner, shopping list, search and share functions, videos and so much more!
With this App users can plan, shop and prepare delicious meals easily.
Customers will be able to trial the App by downloading a free Lite version, while a Full version will be available for purchase for $9.99. The free Lite version, and full version will be available from Monday September 12.Sorry to all those Android users 
20
« on: July 25, 2011, 12:58:13 am »
Yes you guessed it - Thermomix have entered a team in the 12km walk for the Perth City to Surf to raise funds for the Big Brother and Big sister foundation and we need your help. We promise to do all the hard work, we just need you to push a couple of buttons We would LOVE to have some support - donations gratefully accepted towards this wonderful charity. If your consultant has entered to walk - please add their name with your payment so it can be added to their tally. If you would like to support me then by all means add my name  (Kathryn Scott). To donate please follow the link below  we only have 5 weeks left ... http://www.everydayhero.com.au/thermomix
21
« on: July 13, 2011, 09:09:58 am »
Name of Recipe: Curried Sausages
Number of People: 4
Ingredients:
200 g Basmati Rice
1 litre water
500 g 500g thick beef sausages
20 g oil
1 clove garlic
1 medium brown onion
1 green apple peeled and sliced
2 carrots sliced
2 sticks celery sliced
1-2 Tbsp curry powder
1 tsp beef stock concentrate
1 cup water
400 g can diced tomatoes
150 g frozen peas
100 g sultanas
Preparation:
1. Place rice into basket and rinse. Add water to TM bowl and insert basket.
2. Place sausages in varoma bowl and tray, Set varoma into position and cook for 10-15 minutes at Varoma Temp on speed 4.
3. Remove varoma and rice basket and place rice into Thermoserver. Set aside sausages to cool slightly (I leave them in the Varoma).
4. Drain water and add garlic and onion to bowl and chop for 5 seconds at speed 5.
5. Add sliced apple, carrots and celery to the bowl, then add oil and curry powder and sauté 100°c for 5 minutes on reverse + speed soft.
7. Remove skins from sausages. Slice into rings or if desired small fingers.
8. Add sausages to the curry mix. Stir 1 minute on reverse at speed 1 to coat sausages in curry mix.
9. Add stock and tomatoes to bowl. Cook with MC out for 5 minutes at 100° on reverse + soft speed until slightly thickened.
10. Add peas and sultanas. Cook a further 10 minutes at 100° on reverse + soft speed until thickened and peas are heated through.
11. Serve with rice or naan bread or mashed potato and steamed veggies.
Servings: 4
Tips/Hints:
This recipe CAN NOT be doubled, it is at capacity.
members' comments
Zan - Really lovely. Thanks. Everyone loved it so will be on the make again list.
CP - it's very flavoursome and definitely one that will go into my favourites.
pumpkin pie - Both DH and I really liked this recipe, DH said the celery was still a bit crunchy, (he doesn't like crunchy veg, but I do) and there was enough to put another meal in the freezer. Has been put in my make again section.
Frozzie - I quite like this..lovely flavour the only problem I had with it was that the carrot and celery were undercooked for my taste, actually quite raw so the next time I would consider putting them in to cook with the sausages in the beginning..otherwise lovely dish!
faffa - Frozzie I guess it would depend on how thinly you slice them. Mine are quite finely sliced if that helps.
DeeCat - This was a huge hit in our house last night, the kids said it was the best dinner they had ever tasted and that's coming from me who is a sausage hater! Thanks for the great recipe!
JuliaC83 - Made this for dinner - delicious.
22
« on: July 03, 2011, 04:46:35 am »
23
« on: June 02, 2011, 05:19:09 am »
Help please!!! I have a customer trying to make the aioli from MWOC pg 184 and it won't thicken. I have talked her through it given all my tips etc yet it wont work... I have just looked at the recipe again and realised that there is only oil, lemon juice, garlic and salt in it. I don't know the sciences behind food but to me it seems to be missing something to emulsify with (eg milk or egg). Has anyone made this and had success. I am going to her place later today to watch and help make it again but thought I would ask my trusted knowledge base for help first!!
24
« on: April 20, 2011, 02:40:10 pm »
Made this for dinner last night and was a hit with all the family (yay another one!!!) Next time I will double the sauce.There was more than enough to feed all 7 of us, just a little dry. If I doubled the sauce then there would have been left overs for DH for lunch today 4.5/5 from us - quick and easy to make as well as all the ingredients are staples in my ktichen
25
« on: February 14, 2011, 01:17:32 pm »
26
« on: November 13, 2010, 12:46:15 pm »
Treat The Team CookiesIngredients100 g butter 75 g golden syrup 50 g brown sugar 60 g water 1/2 tsp bicarbonate of soda 110 g MILO (or home made Milo) 90 g Rolled Oats 80 g plain flour 80 g wholemeal plain flour 90 g desiccated coconut Procedure1. Preheat oven to 180°C. Line 2 oven trays with baking paper. 2. Place the butter, golden syrup, sugar and water into TMX bowl and set to 80° for 3 minutes on speed 1. 3. Stir in the bicarbonate of soda on speed 3 for 10 seconds. 4. Add milo, Rolled Oats, flour and coconut and mix on speed 4 + reverse for approx 30 seconds until combined. 5. Roll mixture into balls 3-4cm in diameter and place on the prepared tray. Flatten gently with a fork. 6. Bake 15-20 minutes until firm. Servings: 24 ]Source[/b] Web Page: http://www.nestle.com.au/nestlerecipe/recipe/Treat-The-Team-Cookies-Recipe.aspxmembers' commentsLady Ricey - Just made these for lunch boxes and the kids love them! Had to substitute maple syrup for golden because that's all that was in the pantry. Still worked.
27
« on: November 13, 2010, 12:44:14 pm »
Treacle BiscuitsIngredients40 butter 210 sugar 60 treacle 1 egg Vanilla 20 milk 90 coconut 300 SR Flour
Procedure1. Preheat oven to 180°C. 2. Mill sugar on speed 9 for 3 seconds 3. Cream butter, sugar and treacle on speed 3 for 1 minute. 4. Add egg, vanilla and milk and beat for 10 seconds on speed 4. Scrape down bowl. 5. Add flour and coconut, mix on speed 4-5 + Reverse until dough forms using spatula to assist. 6. Roll into small balls, place on baking paper lined trays and press flat. 7. Bake for 18-20 minutes. Biscuits from my childhood members' commentsVHJ - Another great biscuit faffa_70. DH really liked them and I think they may have triggered a childhood memory for him as well. Really easy and very tasty biscuits. Thumbs up from here. cookie - we all loved them. I took some over to an 88 year old friend and she loved them too. Thanks Kathryn. An adaption for these yummy biscuits. DD had one at work and naturally it was in the fridge with the rest of her lunch. She had a glass of milk and dunked part of it in and left it too long, so she put the rest in and stirred it up. She said it made a lovely flavoured milk Meagan - I made the biscuits ( put one roll of mix in the freezer) and crushed some up and added them to the 40 sec egg free ice-cream. It made a delish cookies and cream ice-cream. Cool.
28
« on: November 13, 2010, 12:40:57 pm »
Pecan Golden Syrup CookiesIngredients120 g pecan nuts 125 g butter softened 170 g brown sugar 1 egg 50 g golden syrup 150 g Wholemeal SR flour 150 g SR Flour 1 teaspoon Mixed Spice 35 pecan nuts, halved 375 g dark choc melted Procedure1. Preheat oven to 180°C and line baking trays with baking paper 2. Add pecans to TMX bowl and chop using the turbo button a couple of times until desired size (finely chopped but not nut meal!!) set aside 3. Add butter and Sugar to the bowl and mix on speed 3 for 1 minute until light and fluffy. 4. Add egg and golden syrup and mix on speed 4 for 10 seconds 5. Add nuts, sifted flour and spice to the bowl and stir in on speed 4 + reverse for 30 seconds or until combined 6. Roll tablespoons of mixture into balls. Place about 3 cm apart, on oven trays. Press down lightly. Press a pecan half on top of each biscuit. 7. Place into oven for about 12 minutes, or until golden brown. Cool on trays To Decorate1. dip half of each cookie in melted dark chocolate. Return to paper - lined trays. 2. Refrigerate until set. TipsAny nuts can be used in place of pecans in this recipe. Try walnuts, cashews, unsalted macadamia's, almonds ... or a mix of a few types For a change, dip the cookies in melted white chocolate or milk chocolate I have had this recipe for a while, DS4 tore it from a magazine one day at the Doctors so I have no idea where it is from but he made a good choice, they are yummy members' comments@HomeMum - they are really yummy. I didn't dip them in melted chocolate though. Obbie - made them with macadamias, yummy
29
« on: November 13, 2010, 12:35:11 pm »
Hokey Pokey Biscuits
Ingredients100 g raw sugar 125 grams butter, softened 25 g golden syrup 1 Tbs milk 1 tsp bicarbonate of soda 230 g plain flour ProcedurePreheat oven to 180°C. Line 2 large baking trays with baking paper. Add sugar to TMX bowl and mill for 3 seconds on speed 9. Add butter and mix on speed 3 for 1-2 minutes until light and creamy. Place golden syrup and milk into a heat proof microwave-safe jug. Microwave for 20 to 30 seconds on HIGH (100%) power or until hot. Stir in bicarbonate of soda (mixture will bubble up). Add warm milk mixture to butter mixture and mix on speed 3 for 30 seconds. Add flour and mix on speed 4 + Reverse for 30 seconds until well combined. Roll teaspoonfuls of mixture at a time into balls. Place onto prepared baking trays, allowing a little room for spreading. Gently press biscuits down with a floured fork. Bake for 12 to 15 minutes or until golden and firm to the touch. Stand on trays for 3 minutes. Transfer to a wire rack to cool completely. Store in an airtight container at room temperature. Yield: 30 SourceWeb Page: http://www.taste.com.au/recipes/1390/hokey+pokey+biscuitsmembers' commentsVirgo9 - Made these last night for school lunch boxes - I put a choc bit in the middle of each one. So quick to make. Thanks for sharing. Narelle - I made these and froze it in to rolls. Have since sliced and cooked one roll and my girls LOVED them! Very, very easy and a great freezer recipe. Would double easily too I imagine. Thanks for posting! NICKY74 - thanks kathryn, I made a double batch with a choc button on top too. Had visitors with toddlers and everyone loved these. JD - I just filled the bikkie barrel too Kathryn - lovely recipe. 12 minutes was plenty for my oven. Will try the choc button on top next time. CP - made these the other day but didn't get to try them as DS found them. They looked exactly like the picture tho. Denzelmum - I burnt it a bit, DD loves the chocolate button.
30
« on: November 13, 2010, 09:04:47 am »
Cornflake Choc-chip cookies
Ingredients140 g raw sugar 125 g butter, chopped, softened 1 tsp vanilla essence 210 g self-raising flour, sifted 1 tsp vanilla extract 1 Tbs milk 50 g cornflakes 120 g milk choc bits ProcedurePreheat oven to 180°C. Line a large, flat baking tray Add sugar to TMX bowl and mill on speed 9 for 3 seconds. Add butter and vanilla to sugar and cream on speed 3 for 1-2 minutes until pale and creamy. Add flour and mix on speed 3 for 10 seconds. Add milk and mix on speed 3 for 10 seconds. Stir in cornflakes and choc bits using Reverse + speed 1 for 1 minute. Roll tablespoonfuls of mixture into balls. Place on tray, allowing enough room for spreading. Flatten balls slightly with a spatula. Bake cookies for 10 to 12 minutes or until light golden. Stand for 5 minutes. Transfer to a wire rack to cool completely. Repeat with remaining cookie mixture. Yield: 28 TipsI used only 1/3 cup of sugar. Reduced the choc chips to 1/2 cup as posted on taste and mixture was perfect Make them with sultanas instead of choc chips Try chopped Apricots or ginger if to your tastes could replace chocolate with chopped nuts or have half and half
SourceWeb Page: http://www.taste.com.au/recipes/1464/cornflake+choc+chip+cookiesMembers' commentsCP - I reduced the sugar down to 115g (but may try 80g as faffa suggested), the SR flour down to 160g (but may keep it at 210g if the mix is perfect as is). I kept the choc bits at 120g cos I didn't want to be deprived, but think there were so many that will only put in 95g next time. Nice quick biccy, and thanks for posting the recipe faffa. cookie - These are really nice. I only put the 80g of sugar suggested and reduced the choc chips to 90g. Thanks for the suggestions. shan k - so yummy!! ES - I usually make CP's cornflake cookies, but tried these tonight with the reduced sugar and choc chips. They are delicious and I will definitely make them again.
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