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Topics - Sim
16
« on: February 16, 2010, 11:22:32 am »
I thought a few of you would be interested in this recipe. Apologies, but I forgot to convert it to grams as I was making it--I was too hungry! I slightly adjusted this recipe to suit the TM and to omit the dairy milk, it originally came from www.bookofyum.com. This source tells me that the crepes are GF, but to be honest, I know nothing about what foods are actually GF. Either way, they're rather nice! GF Crepes1/2 cup white rice 3 tablespoons almonds 3/4 cup of water 1/2 teaspoon salt 3 eggs 1/8 cup mirin (or brandy or sherry)2 tabllespoons oil eg. grapeseed oil (choose one without an overpowering flavour) - or - butter Mill rice in TM bowl. Speed 10 for 1 minute, or until fine. Add almonds and salt. Mill at speed 10 for 1 minute, or until fine. Add water. Blend at speed 10 for 30 seconds, until a smooth milky consistency is achieved. Add eggs, mirin and oil. Combine well at speed 6 for 10 seconds. Allow batter to rest for 30 minutes. Now go forth and make your crepes!
17
« on: October 06, 2009, 02:18:24 am »
My bf is feeling the first symptoms of a cold. I thought I would make him some chicken soup. Does anyone have a recipe for 2-4 servings in the TM?
I am a vego and I don't usually make meat dishes in the TM.
I would like to use real chicken, not stock cubes/powder.
Help?
18
« on: October 02, 2009, 04:04:17 am »
One of our favourite news dishes is the steamed snapper from EDC, however for the next few months I will not be able to eat that sauce due to diet restrictions.
What could I make in place of this sauce? (To go with either Salmon or Snapper)
It can't have the following ingredients:
Alcohol, sugar (of any kind, natural or artificial), tomato paste, vinegar, fruit. There are probably more things to list, but I can't remember right now.
Any ideas? Stock and water is a little bland. Help!
19
« on: September 30, 2009, 06:47:59 am »
My sister has Cyndi's cookbook and I thought she said there was a recipe in it for 'all-purpose' flour that could be used as a substitute for plain flour. It combined several different types of non-wheat flour.
I can't get hold of her at the moment, so I thought I would ask if anyone on here has this recipe?
Does this recipe exist? I could be imagining things.
20
« on: September 28, 2009, 06:39:42 am »
I thought it might be nice to share what cookbooks everyone has on there 'to buy' list? I head straight to the cooking section as soon as I enter a book store and starting picking out books I want!
Mine are:
> Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine by Bryant Terry
> reFresh: Contemporary Vegan Recipes From the Award Winning Fresh Restaurants by Ruth Tal & Jennifer Houston
> Super Natural Cooking: Five Delicious Ways to Incorporate Whole and Natural Foods into Your Cooking by Heidi Swanson
> Lola's icecreams and sundaes
> Indian TM cookbook
> ChefMD's Big Book of Culinary Medicine: A Food Lover's Road Map to Losing Weight, Preventing Disease, and Getting Really Healthy
and a few more...
I am also looking for a good cook book that just has all the basics, my mum has one called 'the australian cookbook' that is useful. Does anyone have any suggestions for a nice basic cookbook?
21
« on: September 26, 2009, 12:14:26 am »
Rose cleansing Cream
35g cetomacrogol emulsifying wax
25g copha (hydrogenated coconut oil)
100g sunflower oil
185g purified or distilled water
1 tablespoon rosewater
3ml (60 drops) phenoxitol or grapefruit seed extract (optional preservative)
10 drops palmarosa essential oil
10 drops rose geranium essential oil
> In TM bowl, melt the cetolmacrogol, copha and sunflower oil. Speed 2, 60oC, until translucent and well combined. Attach butterfly and continue to heat and stir.
> Meanwhile, in a small saucepan, heat water, preservative, and rose water to 60oC.
> With TM still stirring, very slowly pour the water mixture through the hole in the TM lid to combine with oil mixture. Remove temperature setting and continue at speed 2 until temperature has lowered to 37oC.
> Add essential oils and continue to cool at speed 2 for about 10 minutes.
> Spoon into jars and keep in a dark cool place.
If you choose not to add the preservative, keep the cream refrigerated.
The resulting cleanser should be a thick luscious cream, and smell Divine!
Original recipe from Handbook of herbs : a recipe for daily living, an A-Z of essential herbs / Nerys Purchon
Let me know if you want to see photos and I will post them.
22
« on: September 25, 2009, 11:51:23 pm »
Super Hydrator
for all skin types
40ml apricot kernel oil
20ml olive oil
1 tablespoon finely grated beeswax
1/4 teaspoon borax*
60ml distilled water (or rose water)
1 tablespoon aloe Vera gel
6 drops rosewood essential oil
4 drops lavender essential oil
4 drops frankincense essential oil
Equipment needed: Double boiler, themomix, thermometer (I used a candy thermometer)
> In the TM using butterfly attachment, heat borax and distilled water to 60oC, speed 2, constantly.
> Meanwhile, gently melt the apricot kernel oil, olive oil and beeswax in the top half of a double boiler, stirring constantly until all ingredients are well combined, translucent, and at 60oC.
> With the TM still at speed 2 and 60oC, very slowly pour the oil mixture through the hole of the TM lid to combine with water mixture. Remove temperature setting, but continue at speed 2 until the temperature has reduced to 37oC.
> Add Aloe Vera gel and essential oils, speed 2, and continue to cool for 10mins.
> Pour into sterilised glass containers and store in a dark cool place.
* Recipes containing borax should not be used on infants and children, pregnant women and those with sensitive skin.
Original recipe from 'Bodyworks - restoring wellbeing with homemade organic lotions, potions and balms' Murdocks books.
The resulting cream should be pale, light and smooth. It is a very light moisturiser. I use it every day in conjuction with a face cleanser and toner that I make. The themomix does such a great job at creating a smooth cream, its truly amazing!
If you would like to see photos, let me know, and I will post some.
23
« on: September 24, 2009, 01:47:23 am »
Does any body else plan on making hampers of homemade goods as Christmas gifts this year?
After seeing the home made vanilla extract thread, I thought they would be nice as part of a hamper.
I was going to try and do most things in the TM. Are there any fellow hamper makers on this forum? If so, what are you making this year?
24
« on: September 23, 2009, 01:26:40 pm »
I made some kidney bean chilli in the slow cooker the other night and it was nice on the night, but overall it was a little dry and I don't feel like heating it up and eating the same old way again...
Does anyone have any ideas on how to use this up? There its lots of it! I would like to add more moisture to it.
I was thinking burritos? Maybe with home-made wraps? Maybe some sort of pie? I don't really want to make lasagna with it because I just made a large batch of that.
There is so much of it, and I don't like wasting food....
25
« on: September 23, 2009, 08:41:56 am »
Recently I was adviced to go on the Candida diet, and I was wondering if anyone else has done this? I was on it for about 3 months.
It is for treating 'Candida Overgrowth' which is very common and can make you very ill. The diet involves eating no fermented foods, no mouldy foods (including mushrooms, as it is a fungi), no dairy except butter and yogurt, sometimes no wheat, no yeast, absolutly NO sugar in any form, including natural (so no fruit!), the only sweetener you can use is stevia. There are a few exceptions here and there, but it is very very strict.
I am going back on it as of Monday because I feel unwell again... I am giving myself a few days to morn at the loss of favourite foods again. So I will be posting Candida Diet friendly food for a while. I would be interested to here if anyone else has done this diet.
26
« on: September 20, 2009, 12:21:19 am »
I have had my TM for about a week, and all of a sudden it is sounding different. I am worried..
I haven't done anything out of the ordinary either. The pitch of the motor has changed, its hard to describe. Has this happened to anyone else?
27
« on: September 18, 2009, 11:08:20 pm »
Chocolate Flourless Cake
Serving Size
Makes 1 cake
1 cinnamon stick (1 tsp ground)
2 whole navel oranges
320g pure maple syrup (1 cup)
6 organic eggs or 12 egg whites
pinch of sea salt
550g almonds (4 cups ground)
320g good quality cocoa powder (1 cup)
1 teaspoon cinnamon
Note: Forgive me, but I am in doubt that these gram measurements are correct as I forgot to take note while I was cooking, so it may be safer to use the cup measurements in brackets, I'm sorry!
1. Place cinnamon in TM bowl. Speed 8 for 1-2 minutes or until finely ground, set aside.
2. Place almonds in TM bowl. Speed 8 for 1-2 minutes or until finely ground, set aside.
3. Pour 1000g (approx) of water into TM bowl, place oranges in Varoma tray. Speed 1, Varoma temperature, 30-40 minutes until soft. Allow to cool then quarter without peeling.
4. Preheat oven to 175ºC.
5. Place oranges, maple syrup and salt in TM bowl. Puree at speed 8, 30-60 seconds until smooth.
6. Add previously ground almonds, eggs, cocoa, and 1 tsp of previously ground cinnamon. Speed 5, 10-20 seconds until well mixed.
7. Pour mixture into a cake pan (round 30cm approx) lined with greaseproof paper and bake for about 50-60 minutes until cooked through. Test with a skewer to check. The cake should be lovely and moist. Remove from the oven and cool completely then remove from the tin. Store for 1 week covered in the fridge.Notes: The conversion is from memory, so please post any adjustments where necessary. I usually half this recipe and bake it in a small loaf pan (and for slightly less time), as I only have 2 people in my household, and the ingredients are pretty pricey. When i am feeling particularly cheap, instead of using just maple syrup, I use half honey and half maple syrup. Generally flourless cakes don't rise much, so if your pan is filled with batter about 2cm from the rim, it shouldn't overflow. This cake is very dense and moist, so when testing, keep in mind that the skewer won't necessarily come out 'clean', instead it will give you an indication of how cooked it is. Original recipe: http://www.teresacutter.com/recipes.asp?recipeid=7&bookid=
28
« on: September 18, 2009, 03:04:21 am »
I was curious.... and I wanted to know what others thought about this.
I have a dehydrator, and i thought that maybe blending semi-dried tomatoes could make a easy tomato paste? Even fully dried tomatoes, reconstituted a little, and cooked a little?
29
« on: September 12, 2009, 11:41:25 am »
Lai Wong Bai 45g rapadura sugar (unrefined cane sugar) or raw sugar
170g cake flour
170g plain flour
1/4 teaspoon sea salt
1 1/2 teaspoons instant dry yeast
160g water (+ a little extra)
10g butter
Thermomix custard (as per the Thermomix Recipe Book), cooled (about 12 teaspoons)
1 litre of water
1 cinnamon stick1. Place sugar in TM bowl and mill into a fine powder. 10–15 seconds on speed 9. 2. Add both flours and salt. 10 seconds on speed 6. 3. Add yeast and water. Knead using closed lid position for 3 minutes on interval speed. The resulting dough should be elastic, soft and smooth, if the dough is not coming together add a little extra water, one teaspoon at a time til the elastic consistency is achieved. 4. Add butter, and knead for another minute. 5. Place the dough in an oiled bowl, cover in oiled cling-wrap. Allow to rise for about 60–90 minutes. 6. After the dough has risen, punch down the dough using your fist and divide into 12 pieces. Place the pieces on a sheet of baking paper and cover with cling wrap and a damp cloth until needed. 7. Roll each piece into a ball. On a floured surface push the ball down with your palm to create a 10cm circle (approx only). Use the shape of your palm to make the outer edges thinner than the center. 8. Place one teaspoon of custard in the center of the dough. Bring the edges into the center to enclose the custard, twisting and squeezing to rejoin the dough. Return to the baking paper face down. Repeat. 9. Allow buns to rise for 15–20 minutes under cling wrap. 10. Heat 1 liter of water and cinnamon stick in the TM to varoma temperature, speed 1. Place baking paper on the 2nd (larger) varoma tray and place 6 buns face down. Steam for 15 minutes. Repeat. 11. Allow to cool slightly, and gobble them up! Makes 12 buns Tip: My buns started to touch the varoma lid, I scrunched up some paper and used it to prop up the lid slightly to make sure the tops of the buns didn't become soggy. —Enjoy
30
« on: September 12, 2009, 12:55:20 am »
Traditional Indian Chai
Fresh ginger, 2cm chunk, peeled
1/2 cinnamon stick
4-6 whole black peppercorns
4-6 whole cloves
2 green cardamon pods
1/4 whole nutmeg
500g Full-cream milk, or soy milk
250g water
2 tsp loose-leaf Indian black tea (I use Assam)
1 blob of honey
1. Place ginger and spices into TM bowl and chop at speed 8 for 5 seconds. Do not grind into powder, as you will want to remove the solids later.
2. Add milk, water, tea and honey. Speed 2, 80ºC for 15 minutes.
3. Using a fine sieve, strain tea into a adequately sized jug and discard solids.
4. Return tea to TM bowl and return temperature to 80ºC on speed 2. At 80ºC, increase speed to 8 for 20 seconds.
5. Serve the delicious frothy chai in tea cups to your grateful guests.
Makes about 3-4 tea cups.
Tips/Notes:
Soy milk: The quality of your soy milk will greatly influence the taste of your chai. If you're in Australia, I HIGHLY recommend Bonsoy by spiral foods. It is incredibly creamy, and only uses natural ingredients. It contains kombu, a type of sea weed, that adds a great flavour and aids in the digestion of soy beans. It costs more, but is so much better than other brands available.
Spices:
Before you head to your local supermarket, check out Asian or Indian grocers for spices. More often than not, whole spices at large supermarkets are ridiculously high-priced. For example, four cinnamon sticks at Coles or Woolworths is around $2-4. I went to my local Asian grocer and bought a huge bag of them for $6.
Shopping in Innernorth, Canberra:
Good Asian grocer, for spices: Swan in Dickson. The people that work here are so friendly and helpful, I love them!
Cheapest Bonsoy: Watson IGA, $4.59 (that's the cheapest I have come across).
Organic spices: ANU co-op. If you haven't discovered this place yet, you should have! It is a bulk-buy heaven. Take your own containers and choose the spices you want. Price per kg. They also sell whole grains and beans, many dry goods.
So there you have it! My first recipe post as a one-day old thermomix owner. LOL!
—Enjoy.
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