61
Chit Chat / SO SO HAPPY
« on: January 19, 2012, 09:04:18 am »
I AM GOING TO BE A NONNA
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to. 62
Chit Chat / freezing meals and freezing ingredients« on: January 19, 2012, 04:45:16 am »
what do you freeze ?
Lasagna, pasta bake, cannelloni, stuffed pasta shells Veal /chicken schnitzel Veal /chicken involtini, chicken cacciatore, veal /chicken parmigiana Meat loaf, meat balls, burger patties Stews, soups, pies, will add more later 63
Questions? Technical Issues? The Survival Guide / freezing carrots« on: January 18, 2012, 05:28:08 am »
i have 6 cups of grated carrot anyone ever frozen for later use in a carrot cake
64
Desserts / Frozen Chocolate Parfait« on: January 07, 2012, 10:56:23 am »
Name of Recipe:Frozen Chocolate Parfait
Number of People: Ingredients: 4 whole eggs 2 egg yolks 150 grams of caster sugar 600 mls cream 300 grams dark cooking chocolate Preparation: Add all of the eggs and sugar to bowl speed 2 for 1 min Insert butterfly speed 3 for 4 mins. i wanted to use speed 4 but DH was watching the telly In the mean time melt chocolate in the M/W or stove. In a lager bowl add the sugar and egg mixture, and then add the melted chocolate Whip cream to a soft peaks fold in into the egg and chocolate mixture Line a tin loaf pan 13 by 22 with glad wrap pour mixture and freeze until frozen this recipe is from my DD ,her chef friend gave it her about 10 years ago Photos: Tips/Hints: No need to wash the bowl after whipping the eggs and sugar, a good scraping will do. Just as nice to serve it in a glass topped with some fresh whipped cream, not frozen just from the fridge. Update -I added the whole 6 eggs and it was fine, saves having 2 egg whites hanging around. Members' comments Tam - Loved it!!! Miss 5yr old's face lit up like a Christmas tree when she got to eat some of this. Grin I served it with some raspberries and it was delicious. I followed your tip and just whipped the cream in the TM without bothering to clean the bowl after whipping eggs and sugar. Thanks for the recipe. I have a stack of broken eggs and guess what I'm making!!!!!!!! My whole family ADORES this ice-cream.......I can't believe no-one else has made it. It keeps really well in the freezer - we've had some in the freezer now for 3 wks and the kids had a slice last night (I'd forgotten about it). It's truly delicious. Really beautiful served with raspberries. BTW, how long do you think it'll go before icing up? I have another tub of cream needing to be used and I'd like to try the dark chocolate version. 65
Chit Chat / New Years Resolutions« on: January 02, 2012, 11:51:23 pm »
These are mine
1. Cut back on smoking 2. Cut back on drinking 3. Cut back on cooking 4. Cut back on computer time 5. Cut back on nap time 6. Increase exercise from 0 to 3 days a week 7. Increase daily intake of fruit from 0 to 1 8. Increase cleaning of the house time, to 2 hours a day 9. Increase outings with friends during the weekdays Number 10. Organize for the last Sunday of every month to have dinner at my place with my brother and sisters what are yours? 66
Non Thermomix Recipes / Chocolate nougat with photos« on: December 23, 2011, 01:17:14 pm »
Chocolate nougat
Recipe from my sister Nancy 21/12/2011 4 sheets of rice paper 20 g of butter 2tlb spoons of milk 375 of dark chocolate (best to use bits) 400 gram of marshmallow 600 gram of roasted almonds Melt butter and milk Add remaining ingredients and stir until all of the marshmallows and chocolate have melted Lay 2 sheets of the rice paper on a chopping broad just over lapping a little , (it took me a while to understand my DSis about this part ) Pour mixture and smooth out with wet hands place the 2 sheets of rice paper on top and smooth it out Place in fridge I could not find the rice paper, i used Tisa wafer sheets, the bottom was fine but the top wafer did not stick I think if this recipe was ½ it could be done in the TM 68
Starters and Snacks / Rissoles« on: December 20, 2011, 03:11:23 am »Name of Recipe: rissoles Number of People: Ingredients: Add to bowl in this order 500 g of cooked potatoes (chopped) 40 g of caramelized onions 70 g of frozen peas Parsley 3 teaspoons of lemon rind (mine was frozen) 50 g of frozen bacon bits 40 g of shaved carrots 100 gram of tuna Parsley Turbo 2 to 3 times for a second at a time See photo 1 Then add 1 egg Salt and pepper 30 grams of parmesan cheese Knead for 35 sec Add 100 g of fresh bread crumbs Knead for 35 sec See photo 2 Preparation: Do a test by frying 1 tablespoon of mixture, if too wet add more bread crumbs and mix it in with a spoon See photo 3 MINE WAS PERFECT TODAY Rub oil on your hands for each one, scoop out some mixture and shape into rissoles i used 2 ice cream scoop Place 1 scoop then the other scoop on top and press together Place them in fridge for at least 1 hour. Fry until golden brown I did try one just for you JD pop them in the oven for 40 mins on 180. JD 40 mins was after i shaped it, not from the fridge See photo 4 Photos: Tips/Hints: 69
Recipe Requests / strawberry pulp« on: December 13, 2011, 07:37:22 am »
i have about 1 1/4 cup of strawberry pulp, any ideas what i could do with it
thanks uni 70
Condiments and Sauces / chocolate ganache« on: December 12, 2011, 06:48:07 am »300g cream 300g of chopped dark chocolate Add cream to bowl, 5 min 100 When there is 1.30mins left on the timer add chopped chocolate, continue for the full 5 mins Stand for 2 mins Mix on speed 3 to 4 for 1 min Makes about 2 cup 71
Starters and Snacks / Feta and pea dip« on: December 11, 2011, 05:38:00 am »This recipe is from a book that i was reading at the dentist. It looks great, but i don’t really like it, maybe it does need the dill. i will play around with a little bit more, maybe some mint and chilli Name of Recipe:Feta and pea dip Number of People: Ingredients: 200g frozen peas 50 grams of feta 2 tablespoons of lemon juice 1 tablespoons EVOO Salt and pepper Dill (i didn’t have any ) Preparation: Place peas in basket Add 1kg of boiling water varoma 3min speed 2 Drain peas, place back in bowl add salt and pepper to taste. Turbo once, do not scrape down the side of bowl Add feta turbo once do not scrape down the side of bowl add 1 tablespoons extra virgin olive oil and about 3 tablespoons of lemon juice Scrape down the sides of bowl, mix with a spatula or soft speed until combined Just b4 serving drizzle a little more of EVOO Photos: Tips/Hints: Just b4 serving drizzle a little more of EVOO I do not add any salt thinking that the feta would be enough, it was not so add salt and plenty of pepper 72
Desserts / Chai Panna Cotta with photo« on: December 04, 2011, 05:56:33 am »
Name of Recipe:Chai Panna cotta
Number of People:8 Ingredients: 600mls cream 3 tbls of chai powder ½ cup of sugar 2 ½ teaspoons of gelatin 1 cup of milk Preparation: Add cream, sugar and chai to bowl Cook on 60 15min speed 1 In the mean time sprinkle the gelatin evenly over the top of the milk Pour the milk mixture into the bowl, 100o/1min/speed 3 Pour into lightly oiled ramekins, cover with cling wrap and refrigerate overnight or until set mine Photos: Tips/Hints: the chai powder that I used has sugar in it, if using powder with out sugar add up to 3/4 cup of sugar it should freeze ok, I will test it out. Members' comments Merlin - I tried this recipe with something called chai elixir which is a liquid chai flavouring which you can add to coffee, hot milk etc. I picked it up in the tea/coffee aisle at the supermarket. I only added half the amount of chai in the recipe as it is quite strong and I didn't want to overwhelm the final taste of the panna cotta. As I love the taste of chai and panna cotta, this recipe is lovely, so well done fundj! I'm pretty sure it was in Coles- it is called chai elixir by Alchemy. It was near all the chai latte packets. I just add about 2 teaspoons worth, or in my cooking language, a glug, to about 250ml hot milk. My DH adds a shot to his latte in the morning as we both love chai lattes. I'm sure the correct ratio is on the bottle but as usual, I have probably ignored it! 73
Recipe Requests / gluten free« on: December 04, 2011, 05:41:59 am »
Anyone have a copy of the gluten free flour recipe from the Thermomix gluten free book
That they can send me pretty please with a cherry on top 74
Drinks / Almond flavoured syrup« on: December 03, 2011, 02:58:01 am »
original recipe from the recipecommunity by d2576
400 gram raw sugar 50grams brown sugar 50 mls of almond essence 500 mls of water Put sugar and water into thermomix. Cook on varoma ^^for 5 minutes. After this use a wet pastry brush to move any sugar crystal that have not disolved from sides of bowl. Leave MC off and cook for 30 minutes on Varoma . Put almond essence in through the top hole in the last 2 minutes. Makes 500 ml. it made 800mls for me i poured some over the cream cheese ice cream cake yum i will have a cuppa soon uni. 75
Drinks / lemon and ginger cordial« on: November 29, 2011, 11:47:26 pm »
original recipe http://allrecipes.com.au/recipe/9505/kas-lemon-cordial.aspx
640 grams sugar 840 grams water 1 tbs citric acid or 20gram (small scales ) 2 teaspoon of ginger or to taste (next time i will use more) 1 tbs tartaric acid or 20gram (small scales ) 270 grams of lemons juice 2 tbl finely grated zest Add water and sugar to bowl 6mins varoma speed 2 Add lemon juice, ginger and the zest. 1min speed 2 Add citric acid and the tartaric acid, mix 1min speed 2 Makes about 1 ½ liters Store in sterilised bottles in the fridge or you can freeze it in zip lock bags |
|