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37306
« on: November 30, 2008, 04:01:41 am »
Todays Thermo adventures are/were potato cakes for lunch. They were so nice-we've never had such nice ones before. And of course the inevitable Lemon Butter. This time for daughter to take for an ill friend at work. Then pizza bases for dinner tonight.
We've had stir fried vegies from it the last 2 nights. The first night we used oyster sauce as the flavouring and last night I varied the vegetables a bit and used curry paste. They are really nice. We could easily make a meal out of just the vegetables.
Love my Thermomix.
37307
« on: November 30, 2008, 03:53:34 am »
Greetings Tahlia. This forum is great for ideas and recipes. Welcome. 
37308
« on: November 27, 2008, 05:01:30 am »
Gee I'm glad Thermomixers don't wear out too quickly. We seem to use it at least once or twice a day. When daughter shifts out she will be able to take all the other gadgets with her.
My latest efforts have been lemon butter again, (all the friends call round for their jar of it) the seasoning for the roast chicken we had last night, ( we didn't turn it into puree this time) and the sauce and pasta and cheese grating for Macaroni and Chicken Cheese. Like CarolineW I must use the Varoma more. I'm going to try stir fry vegies in it tonight. We've also had creamed rice and vanilla or lemon custard a few times recently too.
37309
« on: November 27, 2008, 04:54:23 am »
That clinker slice is a winner, congratulations Alina0210. 
37310
« on: November 26, 2008, 06:04:50 am »
I've used turbo pulses VERY CAREFULLY. As said it is so easy to end up with chocolate powder. But then that's great for hot chocolate!
37311
« on: November 26, 2008, 06:01:26 am »
Do the classes make different things? I'm going to the Christmas class but thought I would wait a bit to go to some others. Then I should be really comfortable using my Thermomix.
37312
« on: November 25, 2008, 08:20:20 am »
Karen isn't it hard with a wonderful machine like a thermomix? I have just discovered that it makes lemon butter to die for, and risotto and for any type of white sauce I don't need to stand there and stir, AND as an added bonus I don't get lumps in the white sauce anymore. Very hard to be strong willed when it is so easy to make some of these things.  )
37313
« on: November 24, 2008, 03:37:23 am »
All these recipes sound so delicious. Tell me; does Thermomix have a weight watchers section? (of course I am only kidding!!!!) 
37314
« on: November 24, 2008, 03:33:28 am »
This sounds like our sort of dip, thanks. We now have dip frequently as it's so easy to make using the Thermomix. So much healthier than the bought ones too.
37315
« on: November 24, 2008, 03:30:37 am »
Hi Sue from another Perthite. Isn't it great when husbands love the Thermomix too? Initially mine wouldn't touch it then when I was out one day he had a go and now he's even more adventurous with recipes than I am. Sadly that means he has more failures too-but it's all fun.
37316
« on: November 21, 2008, 10:26:56 am »
Today I have made the pastry for a quiche, chopped the onion and bacon for the quiche and whisked the eggs and milk for the quiche. Yesterday I made a vanilla custard for dessert. This is a great idea, thanks. Oops, nearly forgot I made the Cape Seed Bread yesterday and we loved it. I am going to blame my Thermomix when I look like a blimp!!!
37317
« on: November 20, 2008, 05:37:54 am »
How about putting it into jars and giving it to friends for Christmas? I know I would be honoured to receive a jar of home made chilli sauce. You have tempted me to try the recipe too, thanks.
37318
« on: November 20, 2008, 05:33:46 am »
Can you give us a little hint??? Or will I wait until the Christmas demonstration on the 7th Dec? The icecream we've heard about on this site sounds delicious. 
37319
« on: November 18, 2008, 05:34:19 am »
Fish Patties:
3-4:
Ingredients:
1/2 large onion
1 clove garlic
1/2 tablespoon extra virgin olive oil
150g potato, mashed using butter or margarine
200g white fish (I used Mulloway)
1 tablespoon capers
1 tablespoon dill pickle or gherkin, chopped
small handful parsley
25g anchovies
approx 1/2 cup fresh breadcrumbs
Preparation:
Prepare breadcrumbs according to Thermomix book and remove.
Chop parsley 5-10 seconds on speed 7 and remove.
Pulse fish using turbo button until it is fairly fine, but not puree, and remove.
Chop onion, garlic and anchovies 5-10 seconds on Speed 7.
Pour in olive oil and cook 1 minute at 100 degrees on Speed 1.
Add the mashed potato, fish, capers, parsley and dill pickles. Mix for 30 seconds on speed 1.
Add enough breadcrumbs to create a texture that will hold together and mix for 5 seconds on speed 1. (You may not need to add any breadcrumbs.)
Shape the mix into flat patties and chill for at least 1 hour.
When ready to cook dust the patties in flour, egg and the remaining fresh breadcrumbs.
Fry these gently in olive oil until cooked through.
Drain on a paper towel.
This has been adapted from a recipe used on the ABC program "The Cook and the Chef"
Photos:
Tips/Hints:
Take care when frying the fish patties as the fresh breadcrumbs burn easily.
Members' comments
CP - How good are they? They are simply delish! Doubled the recipe because I didn't know how many we would have for tea, and it then made 12 patties. Could not even taste the anchovies but am sure it added to the wonderful overall taste. Another favourite, thanks heaps.
Lellyj - Thanks for this delicious recipe. I made a double quantity to use up some pike my son caught. I made some mayo and stirred some chopped preserved lemon thtough it to serve with the patties. Very rich, but yummo! My son wouldn't think he likes anchovies, capers and gherkins, but as was commented above, all the flavours mix together to be just generally delicious, so he happily ate these patties.
37320
« on: November 18, 2008, 01:27:52 am »
.....especially 'helpers'. (As I found out to my detriment.) "Why does this stupid machine keep changing it's weight?"said I. 
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