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Messages - TM Essentials
46
« on: November 06, 2014, 09:54:26 am »
All gluten free cakes should be this good. A deliciously light and moist lemon cake drizzled with lemon syrup.
230 g almonds
320 g potatoes, peeled and quartered
25 g lemon zest, grated (2-3 lemons)
260 g butter
200 g white sugar
60 g brown sugar
3 large eggs
2 tsp baking powder
For the lemon syrup:
100 g lemon juice (2-3 lemons)
100 g white sugar
For the Cake:
Lightly grease a 10 cup Bundt tin. Preheat the oven to 180C.
Chop the almonds at Speed 8 for 7 seconds. Set aside.
Without cleaning the bowl, chop the potatoes and lemon zest at Speed 8 for 30 seconds. Set aside with the ground almonds.
Mix the butter and white and brown sugars at Speed 4 for 20 seconds.
While the blades are running at Speed 3, add the eggs one at a time over 30 seconds.
Add the baking powder, ground almonds and potato puree and mix at Speed 5 for 15 seconds.
Scrape down the sides and mix for a further 10 seconds at Speed 5.
Pour into the Bundt tin and bake for 40-45 minutes until a skewer inserted into the centre comes out clean.
Let the cake cool in the tin for 15-20 minutes before inverting onto a serving plate.
For the lemon syrup:
Cook the lemon juice and sugar at Varoma temp, Speed 2 for 5 minutes.
Pour the syrup over the cake.
Serves 8-10. Keeps for 2-3 days.
47
« on: November 02, 2014, 12:39:47 am »
Have you tried making a paste of water and bicarb of soda and rubbing that on the offensive parts?
48
« on: November 02, 2014, 12:34:27 am »
Name of Recipe:
Number of People:
Ingredients:
Preparation:
Photos:
Tips/Hints:
This is the easiest Lemon meringue recipe. it can be made into individual tarts or a large pie.
INGREDIENTS:
BASE
125g plain biscuits
80g butter
LEMON FILLING
1 tin condensed milk
80g lemon juice
3 egg yolks (you will use the whites for meringue)
MERINGUE
3 egg whites
300g caster sugar
Pinch salt
Preheat oven to 180 degrees.
In large muffin tin grease and line each cavity large patty pans.
BASE
Crush biscuits at Speed 8 for 10 secs. Check all biscuits have been crushed. Set aside.
Melt butter at 80 degrees for 3 mins at Speed 3.
Add crumbed biscuits and mix at Speed 4 for 20 secs.
Press base mixture into muffin tray.
Bake for 10 minutes at 180C.
LEMON FILLING
Mix together condensed milk, lemon juice and egg yolks at Speed 4 for 20 secs.
Pour over base mixture.
Wash and dry the TM bowl.
MERINGUE
Blitz sugar Speed 10 for 10 secs.
Insert butterfly.
Add egg whites and pinch of salt.
Mix 37 degrees at speed 2 for 7 mins.
Let it cool for about 10mins with the lid off.
Mix 7 mins / speed 2
Put mixture in pastry bag and pipe on top of lemon filling or spoon on top.
Place in oven for approx 10 mins or until top is golden.
49
« on: November 02, 2014, 12:23:22 am »
Polenta adds delicious crunchy texture to this pie and is delicious hot or cold. Feta can be used in place of the goats cheese.
INGREDIENTS
POLENTA PASTRY
300 gr plain flour
140 gr polenta
240 gr chilled butter, cubed
½ tsp apple cider vinegar
FILLING
4 large tomatoes, thinly sliced
2 tbsp olive oil
1 tbsp thyme
125 gr goats cheese
200 gr cream
200 gr milk
4 eggs
10 rashers streaky bacon
Mix all pastry ingredients at Speed 4 for 25 seconds. Tip onto cling wrap, shape into a cylinder and rest in the fridge for at least an hour.
Meanwhile, preheat the oven to 150C. Place tomatoes in a single layer on a baking tray lined with baking paper, drizzled with oil and thyme. Season with salt and pepper and roast until almost dried out (50 mins to an hour). Set aside to cool.
Line a 25 x 4 cm flan tin by slicing off thin 5mm slivers of pastry. Place slivers on the bottom and the sides of the tin until all sides are covered. Gently press the pieces together to join them and level them out, finishing with the sides. Allow the pie to rest for a further hour in the freezer.
Blind bake the pie shell by cooking it in a preheated oven at 180C directly from the freezer for 20-25 minutes until golden.
Cool briefly, then line the base with tomatoes.
Mix the cheese, cream, milk and eggs at Speed 5 for 15 seconds. Pour over the tomatoes.
Interlace bacon on a sheet of baking paper to form a lattice pattern, transfer to top of pie.
Bake until golden for 55-60 minutes. Cool slightly before serving.
Serves 8.
This recipe has been adapted from the November 2014 issue of Australian Gourmet Traveller.
50
« on: October 23, 2014, 07:28:26 am »
Lots of cooking but not much posting - I made it my to do job for today.
51
« on: October 23, 2014, 07:27:05 am »
We eat beef cheeks quite regularly. They are so rich and tasty and also a cheap cut of meat.
52
« on: October 23, 2014, 07:19:31 am »
Ingredients:
200g cooked chicken breast (roughly chopped)
150g ham
1 clove garlic
3 spring onions
2 tablespoons fresh coriander
1 piece fresh ginger (approximately 3cm square)
1 teaspoon fish sauce
1 egg
3 sheets frozen puff pastry
1 egg yolk
2 tablespoons sesame seeds
Sweet chilli sauce to serve
Preheat oven to 180C
If you are using the frozen puff pastry get three sheets out of the freezer put aside
Separate egg yolk and white and keep yolk aside in a small dish
Put garlic, spring onions, coriander, and ginger into TM bowl 3secs / speed 7. Scrape down sides of bowl (no need to wash out) and set aside.
Put chicken and ham into TM bowl mince 30secs / speed 4
Add rest of ingredients to TM bowl fish sauce, egg and the ingredients that were set aside.
Mix 30secs / speed 4
I used the square puff pastry sheets so I cut them in half and put some of the mixture on one side and brush the edge with water.
Fold over and make into a sausage shape and press the edge down to seal.
Repeat with the other pieces of pastry until mixture is gone
With a sharp knife cut into small sausage rolls on the diagonal discard end pieces.
Brush with egg yolk and sprinkle with sesame seeds.
Bake for 15mins until golden.
Serve with sweet chilli sauce.
53
« on: October 23, 2014, 07:16:21 am »
Yes, a very nostalgic family favourite.
54
« on: October 23, 2014, 07:05:48 am »
Ingredients:
100g millet or buckwheat
400g bakers flour
1 sachet dried yeast or 2 tsp dried instant yeast
20g olive oil
300g warm water
200g bacon, cooked and chopped
200 g cheddar cheese (grated in the TM)
1 tsp salt
Method:
Preheat oven to 190degrees
Put cheddar cheese in TM grate 10 secs / sp 7 (rinse and dry TM bowl)
Mill millet 10secs / sp 10
Add flour, yeast, oil, salt and water and mix on sp 5 / 10 secs
Knead dough for 2 mins
Leave to rise in TM or in TM Essentials silicone mat
Roll out the dough in a rectangle approx 50cm x 30cm (easy to roll on the mat as it has measurements on the side)
Sprinkle the bacon and cheese all over the dough and rollup starting with the long side
Cut into 2cm scrolls and place on baking tray
Leave to rise again for about 30mins
Put into oven and cook for about 15-20 mins until golden brown.
55
« on: October 23, 2014, 06:53:22 am »
Ingredients - makes 450g tomato paste concentrate
Garlic, 2 cloves
Onion, medium quartered
50 g olive oil
4 x 400g tinned tomatoes, or 800 g fresh tomatoes
Salt and Pepper
Chop onion and garlic at Speed 7 for 10 seconds. Scrape down the sides and add the olive oil. Saute for 5 min, Varoma temp, Speed 2.
Add the tomatoes and seasoning and cook for 75 min, Varoma temp, Speed 2.
Store in the fridge or freezer.
56
« on: October 23, 2014, 06:51:50 am »
This recipe makes a lovely slow-cooked dark beef cheeks. Dont be afraid of the amount of sherry and wine used the alcohol is cooked off. Beef cheeks are a tough, lean cut of meat when braised or cooked slowly produces a tender and delicious result.
INGREDIENTS
1.8kg beef cheeks, trimmed of sinew and quartered
120g olive oil
400g carrots, quartered
20g garlic
300g onions, quartered
700ml sweet sherry
700ml red wine
3 bay leaves
1 head cauliflower, broken into florets
180g cream
40g butter
Chop the carrot, garlic and onion at Speed 5 for 15 seconds. Add 60 g olive oil and cook at 100C for 20 min.
While the veges are sautιing, heat the remaining olive oil in a large roasting pan and brown beef cheeks and set aside. Stir in the sherry, red wine, bay leaves, 500ml water and season with salt and pepper.
Add the sautιed vegetables and return the beef cheeks to the roasting dish. Seal the roasting pan with foil and bake at 150C for 3 4 hours.
Steam the cauliflower in the Varoma for 20-25 minutes at Varoma temp, Speed Soft. To make the cauliflower cream puree the cooked cauliflower, cream and butter at 80C, Speed 8 for 1 minute.
Serves 6 - 8.
57
« on: October 23, 2014, 06:47:29 am »
These Japanese pancakes are a real favourite in our house and super quick when prepared in the Thermomix.
280 g self-raising flour
350 g milk
1 carrot, quartered
2 eggs
80 g cheese, cubed
250 g cabbage roughly chopped
120 g green prawns
240 g fish fillets
To serve:
Okonomi sauce
Kewpie mayonnaise
Dried bonito flakes
Chop the carrot at Speed 4 for 4 seconds
Place all remaining ingredients in the TM bowl and mix at Speed 6 for 15 seconds.
Heat oil in a frying pan and cook pancakes.
To serve, drizzle with Okonomi sauce, Kewpie Mayonnaise and sprinkle with Bonito flakes.
Serves 4.
58
« on: October 23, 2014, 06:35:07 am »
Chicken Pies
Ingredients:
500g chicken thigh/breast (minced meat can be used if a meat pie is your choice)
2 cloves garlic
1 brown onion, halved
2 tbsp olive oil
1 tbsp cornflour
1 tbsp TM vegetable stock concentrate
150g water
2 tbsp (20g) Worcestershire sauce
1 tbsp barbeque sauce
1 tbsp tomato sauce
1 tbsp vegemite
Salt & pepper
2 sheets ready-rolled shortcrust pastry
2 sheets frozen puff pastry
1 egg, beaten
Method:
Grease a large 6 hole muffin tray (I lined with baking paper to make it easy to pull out pies at the end)
If you are mincing your chicken / beef mince for 30secs / sp 4, set aside
Place garlic and onion in TM bowl chop 3secs / sp 7, scrape down sides of bowl
Add oil and sautι 3min / varoma / sp 1
Add all remaining ingredients (except beaten egg) and cook 10 min / 100 degrees / sp 1 / reverse
Preheat oven to 200degrees
Line tin with short crust pastry
When mixture cool fill pastry in pan.
Cut puff pastry into 6 round pieces to form the top of the pies. Seal each pie by pressing around the edges. Prick with a fork each top to allow steam to escape when cooking.
Brush with egg
Place pies in oven and cook for 25mins or until golden
59
« on: October 23, 2014, 06:32:04 am »
Ingredients:
250g butter
70g raw sugar
70g brown sugar
Ύ can condensed milk
2tsp vanilla essence
350g SR flour
80g plain flour
250g choc bits
Method:
Line biscuit tray with baking paper
Preheat oven to 180 degrees
Cream butter and sugars 30 secs / sp 5
Add condensed milk and vanilla essence mix 15 secs / sp 5
Add flours mix 30 secs / sp5
Scrape sides
Add choc bits combine reverse / 15 secs / sp 4
Roll dessert spoons into a ball place on tray and flatten slightly
Allow room for biscuits to spread
Cook for 12-15 mins and remove when golden.
60
« on: October 23, 2014, 06:30:22 am »
There are occasions when youre cooking that nothing can surpass rendered pork fat. Youll be amazed at how much more flavourful your meals are when cooked in pork fat. I use pork fatback which is firm and white, and readily available from your butcher I phone ahead first.
Start by cutting 1- 1.5 kgs of fat into 3cm squares. Cook at 100C, Reverse Speed Soft for 4 to 5 hours until the last bits of oil have come from the fat. As the fat renders, amber-colored crispy cracklings will form.
Pour the liquid lard very carefully into a Reusable Pouch or jars using a section of cheesecloth to strain. Set aside the pork crackling crumbs to use in salads.
When properly rendered, lard will store at room temperature just like olive oil; however, you can also store it in the refrigerator with no change to flavour or texture. One kg of raw fat should yield 500 ml of lard.
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