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Topics - fundj&e
Pages: 1 ... 5 6 [7] 8 9 ... 11
91
« on: October 09, 2011, 12:21:31 am »
can you find a mans face in 30 sec
92
« on: October 03, 2011, 01:11:01 pm »
i only do 2 recipes always the same, the rest of the time its like mum, remember when you made that curry last week it was awesome can you make it again.................................... Who the hell remembers how i made that curry 
93
« on: October 02, 2011, 11:11:53 am »
I have been trying to make an edible roast dinner for 30 years now  . Tomorrow i am going to try the slow cooker if it fails, that will be the straw that broke the camel's back and i will be sing to DH Hit the road frank and don't you ask no more, no more, no more, no more.). Any tips What is your thing that you can’t get right?
94
« on: October 02, 2011, 05:34:07 am »
Name of Recipe: sexy legs
Number of People:
Ingredients:
8 chicken legs (drumsticks)
1 ½ to 2 cups breadcrumb from the EDC
Any herb and spices that you like, the more the merrier
I used
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of curry powder
1 teaspoon of paprika
1 teaspoon of turmeric
1 teaspoon of mixed herbs
½ teaspoon of chilli
½ teaspoon of Chinese spicy
¼ teaspoon of pepper
½ teaspoon of thyme
Preparation:
Combine all of the herbs and spices with the breadcrumbs in the TM or in a big bowl
Steam chicken for in the varoma 20 mins speed 4 (i used boiling kettle water)
I cooked carrots and rice in the basket while steaming the chicken
Let cool and remove the skin (optional) ........cool i mean when you can handle it.
In the clear lid add the cool chicken and drizzle it with olive oil ,and give it a bit of a rub
Crumb 1 leg at times, Drizzle with olive oil again and bake @ 180 uncovered until a nice golden colour.
Photos:
Tips/Hints:
If you have crumbs remaining, add a little egg and milk to the breadcrumbs and makes some fritters.
When kids were young, I only made them with breadcrumbs, every couple of weeks or so I would add 1 new herb or spice.
Please let me know if there is a recipe like this one and I shall remove it.
ciao
uni
members' comments
CP - they all loved it, so we'll be making it again. I used all the spices as per the recipe. In the steaming basket we had carrots and potatoes, on the top tray in Varoma was broccolini. They raved about the roasted beetroot too so thanks for suggestion.
Here's what I did:
2 x largish beetroot wrapped in foil and put in pre-heated 200oC oven for 45 mins.
Unwrap and peel skin and take off stalk. Cut into quarters.
Sprinkle sea-salt, lemon juice and chopped parsley over and serve.
95
« on: October 01, 2011, 11:13:50 am »
I so badly want to open the SALTED CARAMEL MAPLE ICE CREAM thread
96
« on: September 30, 2011, 11:47:41 pm »
Boys will be boys
No matter what age DS 28
i am laughing my head off, the little S**T super glued my scissors
97
« on: September 29, 2011, 03:22:57 am »
98
« on: September 29, 2011, 01:37:03 am »
99
« on: September 27, 2011, 10:06:36 pm »
i like to stock my freezer with bits and pieces a few times a year.
Lasagna
Veal and chicken schnitzel (chicken, DH thinks its pork)
Veal and chicken involtini (chicken, he is not that stupid)
Meat loaf and meat balls
Stews
Veg stock
Cream cheese Dips
Olive tapenade
Hummus
baba ganoush
½ cooked tortellini, pasta and rice
Pesto
Parsley
Garlic and onion confit
Eggplants
Béchamel
Soups and sauces
Panna cotta, carrot cake, slices, fruit loaf
I don’t eat lamb or pork and DH is not a fan of chicken and the only seafood he will eat is prawns (must be peeled and cleaned) and basa fish
I am going away for a few weeks i need a few ideas on what else i could freeze for DH.
What is in your freezer that makes your life a little easier?
100
« on: September 25, 2011, 06:23:07 am »
Thanks to CC for pointing this out to me (not sure where to put this one) Will not be buying, oil spray again. This stuff is fantastic. I have use it for cakes, bread, crepes, pies, cheese cake ¼ cup of veg oil to bowl set time 3 mins varoma speed 1 Add ¼ cup of chopped copha a little at a time (the pkt will have markings) Add ¼ cup of flour, slowly increase speed 3 to 4 for about 15 sec store it in a glass jar. No need to put it in the fridge. you can make it with any amount,just make sure it is equal parts Original recipe http://morganscakes.blogspot.com/2008/12/home-made-cake-releasebest-thing-ever.htmlciao
101
« on: September 23, 2011, 04:49:23 am »
from Thermomix australia
sound very easy.no baking
Name of Recipe:Creme Brulee
Number of People: Makes 6 – 8 half cup ramekins.
Ingredients:
400 g whipping cream
70 g granulated sugar
1 tsp real vanilla extract or seeds from 1 vanilla pod
250-300 g eggs (approx. 5 eggs)
Brown sugar for topping
Preparation:
250-300 g eggs (approx. 5 eggs)
Brown sugar for topping
1. Place all ingredients except brown sugar in mixing bowl. Mix 1 min/speed 3.
2. Cook 15 min/90°C/speed 3. If cold eggs or cream are used, you may need to cook a little longer to thicken the mixture if necessary, as it will thicken more when cooling.
3. Check that crème looks perfectly smooth and is not grainy at all. Rescue tip: If crème has gone grainy or become scrambled, it is easy to rescue. Add 30g cold milk or cream and blend 30 sec/speed 8. Repeat if necessary.
4. Pour out immediately into individual ramekins or a large dish. Leave to cool to room temperature, and then chill in fridge. Dredge thickly with brown sugar then caramelise the sugar by heating it under a hot grill or with a kitchen blowtorch.
Variations
Chocolate Crème Brûlée’s
Add 100g chocolate (broken into pieces) after cooking for 15 minutes and blend on speed 3 until combined and melted.
Cinnamon/Chai Crème Brûlée’s
Add 1-2 tsp ground cinnamon or Chai Powder at the beginning with all other ingredients.
Coffee Crème Brûlée’s
Add 1-2 tsp ground coffee or 1 espresso shot at the beginning with all other ingredients.
Irish Crème Brûlée’s
Add 50g liqueur of choice (e.g.; Bailey’s, Kahlua, Grand Marnier or Frangelico) at the beginning with all other ingredients
Members' comments
Uni - After 24 hours still not set, will cook longer next time.
JulieO - I actually made these about 2 or 3 weeks ago, I must have saved the recipe from either one of the email newsletters or copied it from the other website, I really can't remember as it was a while ago, but I had a note next to the egg amounts, to use 275g worth of eggs. I used 6 eggs and scooped out some of the whites until what was left weighed the 275g, whether this helped I don't know but my brulee's set like apparently they should, ie a set top with the underneath luscious, smooth and thick (not runny). I did make them the day before wanting them and left them overnight to set.
I'd always thought that they should set firm like creme caramels do, but I was informed that's not the case. Regardless these were the nicest little custards I've ever eaten.
Rogizoja - I've found you definitely need to use more yolks in the mix (preferably all yolks) to get the perfect "set". The UK EDC book calls for 4 large eggs or 8 large yolks - I have used 2 eggs and 4 yolks successfully but still say all yolks gives the best results.
This is definitely a "wow" desert when having guests around - get them to help make it. An added twist is to put some frozen blueberries/blackberries/any-other-berries into the bottom of your ramekins then pour the hot creme over them, then sugar and flame. Delicious.
Nikkit - My daughter and I made this yesterday for dessert as the kids gave me a "blow torch" (creme brulee set) for Christmas. It set, it was yummy and my blow torch was loads of fun to use! (although the dogs weren't impressed with the noise it made. Will make it again, trying the variations listed.
102
« on: September 23, 2011, 02:37:32 am »
Can we add recipes that we receive in an email from Thermomix HQ
thanks
103
« on: September 22, 2011, 08:13:19 am »
I have just cooked ravioli in the TM which i was a bit worried, but all good. My question is anyone ever cook gnocchi in the TM . Having gnocchi and ravioli for dinner 
104
« on: September 21, 2011, 11:13:26 am »
105
« on: September 19, 2011, 10:09:55 pm »
And why
balsamic vinegar reduction and napolitana sauce
takes way too long to cook the way i like it
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