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Topics - nola276
1
« on: January 07, 2012, 05:18:46 am »
How many of you reading this have a Thermo Chef. Well I have had mine for close to 2 months now, and I love it. But I think all Thermo Chef owners would agree with me, that the recipe book that comes with the machine is so small as to be almost non existent. I don't know how many times over the last two months, I have silently thanked my lucky stars that I found this site. In fact so many times I have been rescued, pointed in the right direction, salvaged a fun but rather disastrous cooking session etc that I think it timely to stop being silent on this matter. I would like to say a very hearty and heartfelt THANK YOU to all of the wonderful people on this site. I appreciate very much your acceptance of we Thermo Chef owners and your willingness to share your knowledge of all things "Thermie". I would also like to encourage other Thermo Chef owners to acknowledge their appreciation of this gift of knowledge and friendship. 
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« on: December 30, 2011, 11:47:12 pm »
I was doing a bit on net surfing today and came across this site. It is full of historical cookbooks, some dating back to 1400 and a lot dating back to the 1800's. It's all free for anyone to view. I haven't had time to check into most of them yet, but I have bookmarked the page and will pop in from time to time. Here is the link. http://www.digitalbookindex.com/_search/search010cookingfoodhistoricala.asp
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« on: December 23, 2011, 11:43:56 pm »
Does anyone know where in Perth I can buy Orange Blossom and Rose Water. I haven't seem them anywhere. 
4
« on: December 21, 2011, 08:05:18 am »
I have 6 egg yolks left over from making a Pavlova. I don't have any recipes for using them up. I generally throw them out. I am sure there must be something I can do with them, perhaps a custard or something. Any suggestions.
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« on: December 16, 2011, 12:09:38 am »
One of my friends on another forum just posted this. It was an email from an old friend. CHRISTMAS CAKE RECIPE Ingredients: 2 cups flour 115 grams of butter 1 cup of water 1 tsp baking soda* 1 cup of sugar 1 tsp salt* 1 cup of brown sugar Lemon juice* 4 large eggs Nuts 2 bottles wine 2 cups of dried fruit Sample the wine to check quality. Take a large bowl, check the wine again. To be sure it is of the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar. Beat again. At this point it's best to make sure the wine is still OK. Try another cup... Just in case. Turn off the mixerer thingy. Break 2 eggs and add to the bowl and chuck in the cup of dried fruit. Pick the ****** fruit up off floor. Mix on the turner.. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver. Sample the wine to check for tonsisticity. Next, sift two cups of salt. Or something. Check the wine. Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. Turn the cake tin 360 degrees and try not to fall over. Check the wine. Don't forget to beat off the turner. Finally, throw the bowl through the window. Finish the wine. Wipe worktop with cat. 
6
« on: December 14, 2011, 02:11:57 am »
I really think you might have to start a new thread for HELP! Just for me  I am having terrible trouble dipping RaRa's Cherry Bites into chocolate. I have so far wasted 500 grams of chocolate over 2 days, and my Cherry Bites look more like disasters - they certainly are not cheery cherry bites. Yesterday I melted the chocolate in the Thermie. Put said bites onto small fork. Warm in kitchen so Bite fell off fork into chocolate. Chocolate warm so Bite went out of shape even more. Dug around in Chocolate and lifted blessed Bite into small coloured pattie pan paper. Fork stuck under darn bite. Removed fork from rotten Bite, taking half of *##** bite with it. Result not pretty. Went and had a wine. Tried again this morning. melted chocolate in microwave. Lowered very firm (fridge overnight) Bite into melted chocolate. Chocolate firming on darn bite as it is very cold. Turning wretched Bite around in bowl a few times, trying to get it out. Tennis ball size *##** bite out of bowl. Phone rings. Minor emergency dealt with, back to Hell. Not enough melted chocolate left in bowl to coat any more Calamity Bites. I have 6 balls left to do. The others look like they have lost a fight with a hedgehog. Will have to turn out the lights when I serve them. Please, Please, Please ladies, is there any simple way to coat these things. 
7
« on: December 13, 2011, 12:43:46 am »
Have a look at these, aren't they great. Don't know if you have seen them before but here is the link.
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« on: December 12, 2011, 01:28:28 am »
Went to my fridge this morning to get out the bread flour. Standing next to it was a brand new bottle of Sundried Tomatoes in oil, which just happened to jump off the shelf and onto the floor all by itself. What a mess, glass, tomatoes and lots of goopy oil spread everywhere. Where to start . Goose walked out to the laundry and removed my very oily Crocs, straight into a sink of hot water. Then back into the house via the back door, to go into the bedroom, to get another pair of clean Crocs, so that I could start cleaning floors. Used a 1/2 roll paper towels, very carefully, so as not to get glass shards in the hand. Picked up all the bits I could find, and the tomatoes, and put them into a supermarket plastic bag, and continued wiping. Yep, there had to be a hole in the bag, Murphy's Law. So cleaned the worst of that up again. Thank heavens I have a container of rather toxic but very effective on grease, cleaner and sprayed it on as the floor was really slippery. Finally got my bread made (don't know how it will turn out) and made breakfast for myself. Poured milk over my toasted muesli, picked up the bowl and managed to throw half of that on the kitchen floor as well. I think I should go back to bed.
9
« on: December 10, 2011, 02:42:20 am »
I found this recipe on a wonderful perpetual calendar which I have hanging in my toilet. (I know I am a bit strange having recipes on my toilet wall, but I like to read while I contemplate ) I believe the recipe originated at Flutes Cafe - Brookland Vally Vineyard. I have cut the recipe by half, as it would have fed an army the way it was. SUGAR CURED FISH WITH ASIAN HERBS.Ingredients.1 x 1.2kg fish fillet such as groper, dhufish or other firm fleshed fish. 75g cooking salt. 75g rock salt. 230g caster sugar. 100g palm sugar. 10g cracked white peppercorns Juice & zest of 1/2 lime. 40g ginger, finely chopped. 15g red chilli, finely chopped. 12g Basil, finely chopped. 30g coriander leaves, finely chopped 5g kafir lime leaves, finely chopped 50g lemon grass finely chopped. Method.Mix salt and sugar in a bowl. Mix all herbs and lime juice and zest together in another bowl. Remove any small bones from fillets. Cover the bottom of a food pan with 1/4 salt-sugar mix and 1/4 herb mix. Place fillets on top and cover with 1/4 salt-sugar mix and 1/4 herbs mix. Once fillets have been prepared, cover with plastic wrap, place in a flat tray with a heavy weight on top, and marinate in the fridge for 48 hours. Remove plastic wrap, and discard accumulated juices. Re-wrap and refrigerate for a further 48 hours. Scrape off the marinade, and slice paper-thin. Serve with Asian type light mayonnaise. Would be great for an entree. no cooking involved. All herbs etc could be whizzed in the Thermie.
10
« on: December 06, 2011, 03:35:14 am »
Basically, the heading is my question. I wish to bake some biscuits for Christmas, and I want to do it early, so as not to be too busy at the last minute. Are all biscuits freezable, or only some. If only some, which ingredients would cause a problem to freezing. Thanks all you very helpful people on this forum.
11
« on: December 04, 2011, 04:09:34 am »
I have inserted a hyperlink into my posts successfully, but I can't seem to do it the way a lot of members do. They are able to write a word such as here and when you click on the word you are taken to the relevant site or thread. Can anyone shed a bit of light on this area for me. Thanks.
12
« on: November 28, 2011, 10:05:49 am »
BROCCOLI RING PIQUANT. By KayPainter. (Kay is American, so all the ingredient measurements would be U.S.)
This is a recipe posted on the Wet Canvas forum, for a dish that she makes every Thanksgiving. It is served hot.I haven't yet made it, but I intend to. The White Sauce could be made in the Thermie. It looks so festive. (I will post a picture)
Ingredients:
2 cups chopped cooked broccoli
1/2 cup thick white sauce (made with 1 1/2 tablespoons fat - use vegetable shortening, 1 1/2 tablespoons flour and 1/2 cup milk)
1/2 cup mayonnaise
1 tablespoon onion juice or onion powder
3 eggs well beaten
salt and pepper to taste
Combine all ingredients in order given. Pour into well greased ring mold, set in a pan of hot water and bake in a moderate oven (350F) for about 45 minutes or until firm (or do the old knife in, and if it comes out clean it's done).
Unmold on a round platter. Center can be filled with creamed chicken or creamed potatoes with small white pearl onions. Sprinkle top with paprika.
As you can see it's very low calorie, low fat
13
« on: November 18, 2011, 05:36:01 am »
Does anyone have a nice recipe for Cheesy-Rice-Broccoli casserole done in the Thermie please. 
14
« on: November 14, 2011, 02:33:06 am »
Name of Recipe:FISH CHOWDER
Number of People:4
Ingredients:
40 gms melted butter or oil.
4 rashers bacon chopped.
1 brown onion.
2 garlic cloves.
2 tablespoons plain flour.
1 liter salt reduced chicken stock.
2 dried bay leaves.
2 large Desiree potatoes - peeled and cut into 1cm cubes.
2 cans corn kernels, drained and rinsed.
1/2 kg fish fillets cut into 3cm chunks (check for bones)
1/3rd cup pure cream
1/4 cup chopped fresh chives.
1 dessertspoon curry paste (or to taste)
Preparation:
Add garlic & onion to bowl and pulse on Turbo until chopped.
Add butter or oil, bacon pieces and flour. Saute 3 minutes 90 degrees, speed 3.
Add Butterfly.
While stirring speed 3, gradually add the chicken stock and water. Stir until well combined.
Add Bay Leaves, potato, corn and curry paste and simmer 20 minutes 90 degrees, speed 1 MC in.
Add fish and simmer 6 minutes, 90 degrees, speed 1 MC in.
Add chives and cream and stir 30 sec, speed 1 to combine.
Photos:
Tips/Hints:
This is a recipe I have made on and off for quite some time. I have converted it for my Thermo Chef, so where it says add butterfly, just use your reverse function and maybe boost the temp by 10 degrees. It is the most delicious, non fishy smelling soup with a gentle taste of fish. You could also add prawns if you wish.
15
« on: November 11, 2011, 02:16:01 am »
I suggested a topic in the problems/suggestions forum and then thought it would possibly be better here. Our kids have left to start their own lives and homes so it's just the TWO of us for dinner most of the time. I love the recipes here, but end up with so much left over. Jean answered that we all have a lot left over and our "Freezers Eat Well" I know I could halve the recipes, but I am not sure if the cooking time/temps would have to be changed. Does anyone have any recipes already converted to Two People. That would be really great. Or even possibly a section in the recipe forum for Meals for Two. What does everyone else think?
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