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Topics - Katiej

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This is the first recipe I've made from this book.

It was easy to make and tastes really nice. It's quite sweet, so I'd reduced the sugar a little next time. I made 2 smaller loaves instead if the 1 bigger loaf as per the recipe, so I baked them for 10 minutes less.

Nice with butter and a cup of tea.

Linked JD

Non Thermomix Recipes / Root vegetable cake
« on: July 06, 2014, 06:00:30 am »
This is the recipe for the cake I made last weekend.
Sorry for the delay, but end of financial year has been keeping me really busy at work!

Root Vegetable Cake

This recipe has been adapted from here:

It makes 2 medium size cakes.  

Itís not completely made in the TMX, but Iím sure it could be reduced to half the size (one cake) and mixed in the TMX.

The cake remained really moist for days.  Iíve frozen the second cake for another day.

2 cups white self raising flour
1 cup wholemeal spelt flour
1 Ĺ cups sugar (I used half white, half brown sugar).  I reduced the quantity from 2 cups, but it was still quite sweet, so you could reduce it further if you wished.
1 Tablespoon baking powder
2 teaspoons mixed spice (or cinnamon)
1 teaspoon dried ginger
Pinch of salt
1 cup canola or vegetable oil
4 large eggs
2 teaspoons vanilla extract
1 cup applesauce
2 packed cups coarsely grated carrots, beetroot and sweet potatoes Ė any combination, as long as it equals 2 cups in total (I used 2 medium beetroots, a large carrot and some sweet potato, grated in the Thermomix)
Ĺ cup sultanas and Ĺ cup dried cranberries (or a combination of dried fruit and nuts equalling 1 cup)


Preheat the oven to 170įC.

Line 2 medium size loaf pans.

In a large bowl, stir together the sifted flour, sugar, baking powder, mixed spice, ginger and salt.

In TMX, whisk together the oil, eggs and vanilla.

Add the oil mixture, grated vegetables and applesauce to the dry ingredients and stir by hand until almost combined. Add the dried fruit and stir just until the batter is blended.

Pour the batter into the prepared pans. Bake for 45 minutes to an hour or until cooked (insert a skewer into the middle of the cake and see if it comes out clean).

Desserts / Beetroot Pancakes
« on: June 27, 2014, 05:56:13 am »
Today I made pink pancakes and had a couple with maple syrup for lunch.

I used the apple & cinnamon pancake recipe from Quick Fix in the Thermomix, substituting the apple and cinnamon with beetroot and mixed spice. I also added a bit of sugar.

They were quite nice. Judy called in and tried one as well.

These are 2 more recipes that were demonstrated at Nico's recent cooking class.

It was delicious when we tasted it at the class and delicious when I made it at home.
It was even better the next day as the flavours had developed.

The gnudi was easy to make.  Nico's tip for this one was to get the ricotto that isn't completely smooth (the more textured the better).  I was glad I saw it made, otherwise I wouldn't have placed my gnudi as tightly together in the varoma tray like the recipe says.  

The tomato sauce is easy to make as well, just let it cook away and do its thing.  Nico said that whenever he sautťs onions he always does it for 10 minutes with the measuring cup off (a couple of minutes or so  isn't long enough).   I did reduce the amount of oil though as he uses a lot!  Also he said when you blitz your tomatoes don't overdo it, as your sauce may turn orange.

It makes a lot, so we still have a couple of serves in the freezer.

Great recipes, thanks Nico!

Linked JD

I've made this cake a couple of times now and everyone loves it.  My DH who doesn't like coconut loves this cake.
It's easy to make, moist and delicious.  Served with the passionfruit syrup (recipe included) and cream it makes a lovely dessert.

I'll definitely make it again and again.

This is on page 129 of my copy of the book, but the book has since been reprinted and may be on a different page in newer copies.

(sorry I didn't take a photo)

Linked JD

We sampled this focaccia at Nicoís cooking class, served with garlic aioli and it was delicious.

I love making focaccia and have tried many.  This recipe is as good or better than others Iíve tried.  The dough is very sticky, but focaccia needs lots of water (don't be tempted to add any more flour).  The recipe has a topping made from salt, fennel seeds, sesame seeds and chilli flakes.  I didnít use the salt or fennel seeds (because of my DHís tastes), but I think it tasted better with the topping.

One of Nicoís tips was to use a small deep pan, so you got height in your focaccia.  I didnít have a pan the same size and shape as they used in the cooking class, so mine isnít as high.

Great recipe.

Linked JD

I made this on Friday and served it with turmeric and chilli roast lamb (from KIS) and a Greek salad.

I followed the recipe except I used pine nuts instead of pistachios (my DH can't eat pistachios).  I also roasted the butternuts to almost done and made the quinoa stuffing earlier in the day. I finished them off just before I wanted to serve dinner.

The recipe was easy to follow and it tasted great.  I seemed to have half the stuffing over after stuffing my 4 butternut halves though? (maybe I'll only make half a quantity of the stuffing recipe next time).

Half a butternut each was too big of a serving size, but it did look nice on the plate!  My DH did manage to eat all of his though  :D

Linked JD

On made this on Friday when we were having guests over for a BBQ.

Easy to make and tasted delicious.  The flavours were lovely - garlic, cumin, lemon.
A nice change to traditional hummus.
Definitely a winner and I'll make it again for sure.

Linked JD

I made this a few days ago and served it when my family was over on Xmas Eve.

It was really easy to make and I like how you make it in advance and it's ready in the freezer for when you want it.

I thought it was way too sweet, as did a few others who tried it. My DH on the other hand thought it was lovely. He had a piece this afternoon and said it tasted nicer today.

If I make it again, I wouldn't put the coconut in the base and I'd use a lot less sugar in the strawberry meringue.

The photo is before it went into the freezer.

Linked JD

We had this for dinner tonight, served with duck fat tortillas and salad.

My DH loves chipotle chillies in adobo sauce so I knew he would love this recipe. It was easy to make and the flavours were lovely. I cooked it for 5 minutes longer as my potatoes weren't quite cooked after the 30 minutes. It made plenty and we have a lot left over. I think when we have the  leftovers I'll serve it with rice.  Will definitely make again.

Sorry about the bad photo, my DH took it.

Linked JD

I made these on Saturday to serve as the starter for an Asian dinner party we had with friends over.
I made them early in the day and left them to firm up in the fridge until I was ready to steam them.

They were easy to make. I didn't really like the texture of the mixture as it seemed a little mushy and it was hard to shape into balls. Next time I'd reduce the mixing time a little to keep the mixture slightly less blitzed. The recipe called for 200 grams of rice noodles but I think I probably only needed 1/4 of this, as I had heaps left over. I used baby cos lettuce for the lettuce cups instead of iceberg.

They were very flavoursome and everyone enjoyed them.  I even enjoyed them and I don't like fish!

Linked JD

Sorry about the bad photo

Sciacciata is described in the book as the Tuscan version of focaccia.

The bread was really easy to make. It has a really soft texture, slightly different to normal focaccia. I did sprinkle some dried chilli flakes on top, along with the rosemary. My DH said it was delicious and looked just like the picture in the book. I'll definitely make it again.

I did think steaming 120 grams of potato was a waste (of time, energy etc), so next time I make it I'll steam more potatoes and make something else as well (Judy suggested potato salad, which is a great idea).

Bread / Crusty Cheese & Chilli Bread
« on: October 26, 2013, 08:34:22 am »
Crusty Cheese & Chilli Bread

I got the idea for this bread from several recipes Iíve seen for jalapeno cheese bread.  I didnít really use a recipe, but made it up using the quantities/methods of other bread recipes on the forum.

It was delicious and crusty, as I cooked it in a very hot cast iron pot. Whilst I could taste the chilli flavour there wasnít any chilli heat , so Iíll have to make it again adding more chillies next time!  The cheese flavour definitely came through.

300g white bakerís flour
100g wholegrain spelt flour
100g grated cheddar cheese
1 small teaspoon salt
1 small teaspoon sugar
2 Ĺ teaspoons dry yeast
Fresh red chillies (to taste), chopped finely Ė I used 3 chillies, but next time Iíll use more
300g warm water (or more, if needed)


1. Place all ingredients (except water) into bowl and mix 5 seconds, speed 6.

2. Add water and knead  :: for 4 minutes.

3. Leave in bowl, place in a warm spot until it doubles in size (about an hour).

4. Tip dough onto a floured surface and knead slightly, shape into a ball and then roll lightly in semolina.

5. Place the ball of dough onto a large piece of baking paper and leave to rise again (I put mine into a mixing bowl about the same size as my cast iron pot, so it when it rose it was the shape I wanted).

6. Place your cast iron pot (lid on) into the oven and preheat to 220 degrees.

7. After 30 minutes, sprinkle the top of the dough with some extra flour and slash the top with a knife, carefully using oven gloves pick up the dough using the baking paper and place it into the pot, put the lid on and bake at 220 degrees for 30 minutes.

8. After 30 minutes take the lid of the pot and bake for another 15 minutes or so, until the bread is cooked.

Be careful the pot and lid will be very hot

I made these on Saturday for lunch on Sunday (as the recipe suggested making them a day before to let the flavours develop).  I mostly followed the recipe, but I did reduce the amount of garlic and ginger (as I was serving it to my in-laws and they don't really like a lot of garlic).  I also reduced the amount of ginger in the dipping sauce.

Both the meatballs and sauce were enjoyed by everyone.  Delicious!  Another great easy recipe from Alyce.

Linked - JD

I made half quantity of this yesterday as part of a platter for lunch.  I chopped everything smaller than the picture suggested, as I served it in individual portions on Asian spoons (there at the back of the photo).

It was really fresh tasting and everyone enjoyed it.  Very quick and easy to make.  I'll definitely make it again soon, to serve as a side salad with some chicken or seafood.

Linked - JD

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