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Topics - djinni373

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31
Chit Chat / What do you store your icecream in?
« on: July 12, 2011, 02:17:10 am »
All this yummy home made icecream has had an unexpected consequence.

Apparently 10 minutes is too long to wait when you need an icecream fix  :-)) and plastic containers are being broken by icecream scoops wielded by starving teens (the latest broken container had a hole surrounded by a very impressive star crack in its side).

So I looking for good quality plastic freezerware that can take some knocks.  ;D I'm thinking maybe Tupperware freezer stuff? Any suggestions or recommendations?

Thanks :)

32
I haven't made much icecream in the thermie cos I found it a bit of a pain to keep stirring. I'm hoping my shiny brand new 2 ltr Cuisinart icecream maker will fix that.  ;D

But looking at tmx recipes, I'm not sure how much they make. I would like to double recipes both for convenience and also so I have enough eggwhites to make those nice raspberry friands I saw somewhere straight after :)

I know some of you have the 2 ltr ice cream maker, so help please. Can you successfully double the tmx recipes and then fit it all in the icecream maker? (Three teens currently on holiday eagerly await your reply  :D)
 
TIA Gayle

33
Seafood and Fish / Jamie Oliver's Fish Pie
« on: June 26, 2011, 05:39:42 am »
Although there are other fish pie recipes on this forum, I thought this one different enough to post. This fish pie is light (no white sauce), and although the recipe looks long, quite easy. Use whatever fish you like. We like salmon, smoked cod and prawns (total cost just under $20 at local fishmonger)
Serves 4-6
Ingredients
• 150g good Cheddar cheese cubed
• 4 sprigs of fresh flat-leaf parsley
• 1 carrot cut into chunks
• 2 sticks of celery cut into chunks
• 1kg potatoes, peeled
• ½ a fresh red chili (I use a “grind” of dried chili flakes)
• 1 lemon
• 300g salmon fillets, skin off and bones removed
• 300g undyed smoked haddock fillets, skin off and bones removed
• 125g king prawns, raw, peeled
• olive oil
• sea salt and freshly ground black pepper
• optional: a handful of spinach, chopped
• optional: a couple of ripe tomatoes, quartered.
Method
1. Preheat the oven to 200°C.
2. Grate cheese 6 seconds/speed 8. Put in to a deep baking tray or earthenware dish.
3. Add the parsley leaves and stalks, carrot and celery to bowl and chop 5 seconds/speed 5. Add to baking tray. (Original recipe has vegies coarsely grated.)
4. Put 500 g water in the TMX bowl. Chop the potatoes into 2cm cubes and fill the rice basket. Put basket in bowl and cook the potatoes 20 minutes/Varoma temperature/speed 1.
5. While the potatoes are cooking, finely chop chili, zest the lemon and add both to baking tray.
6. Cut the fish into bite-size chunks and add to the baking tray with the prawns.
7. Squeeze the juice from the zested lemon (no seeds) over the fish, drizzle with a little olive oil and salt and pepper to taste
8.Add spinach or tomatoes to the baking tray if you are including them.
9. Mix everything well.
10. When the potatoes are cooked, take the basket of potatoes out of TMX and empty water from the bowl. Insert the butterfly. Place the cooked potatoes into the bowl and add 1-2 tablespoons olive oil and salt and pepper to taste. Mash 20 seconds/speed 3-4 or until smooth.
11. Spread mash evenly over the top of the fish mix
12. Bake about 40 minutes, or until potatoes are golden on top.
Serve immediately.
Tips
We like this with a simple crisp salad or steamed vegies. Jaime says to serve this with tomato ketchup, baked beans, steamed veg or a green salad. (Really not sure about the ketchup or baked beans)
If you want extra creaminess, add a few tablespoons of crème fraîche to the fish but IMHO it's not necessary.
We like this in a large dish so the pie is thin and there is lots of golden mashed potato on top.
Sorry the pics are a bit out of focus :)

Recipe from http://www.jamieoliver.com/recipes/fish-recipes/fish-pie


Members' comments
Allez - This was SO quick and and simple ..... and very yummy. A fish pie is normally such an effort - I will definitely do this again for a dinner party. I love Jamie Oliver's recipes - so it was great to see this converted for the thermomix ..... especially for a newbie like me.

wombat - This is a major standout!!! Everyone whinged and complained when they found out what iIwas making as fish pie is something I have never done before. We are a very fussy family with food and always love to tweak recipes but this one received almost a standing ovation and next time there will be no changing the recipe....it is that good. We didn't have anything else with it and it was perfect.



34
Desserts / Cheat's cheesecake
« on: June 26, 2011, 04:28:45 am »
[Name of Recipe: Cheat's cheesecake
Number of People: 4 small serves
Ingredients:
125 g light cream cheese, softened
1/2 cup thick greek style yoghurt
2 tbspns lemon butter, plus extra for garnish
4 plain sweet biscuits
fresh berries to serve
Preparation:
1. Put biscuits in tmx, closed lid and one turbo pulse (May need more depending on the biscuits, but not fine crumbs, some chunky bits are ok)  Set aside.
2. Insert butterfly, add cream cheese and beat 60 seconds, speed 4 or until cheese is light. Scrape down sides.
3. Mix 30 seconds, speed 2 while adding yoghurt through the lid.
4. Add lemon butter and mix 5 seconds speed 4 or until lemon butter is mixed through.
5. Layer mix with biscuits & berries in 4 small dessert glasses.
6. Chill for 30 minutes.
Serve with extra lemon butter.

Photos:

Tips/Hints:
So yummy and so easy. I always double this recipe for the 5 of us as the servings are tiny.
Also very versatile. Nicest with fresh berries, but frozen beries are OK too. Dress it up with nuts and grated chocolate if you like.
I make this whenever I make lemon butter.
My first recipe so I hope I've got it right.
Recipe from recipe+ magazine jan/feb 2007

Members' comments
ES - I made this for dessert tonight as I had picked up a tub of light cream cheese for 99c, and I can't resist a bargain! I'm glad I followed your advice and doubled the recipe as it made 4 serves. I used some of CP's cornflake biscuits for the crumb, and the odd choc chip was really yummy. I only had about a tablespoon of lemon curd left, so I added a tablespoon of lime juice and swirled through some runny strawberry jam that I'd made. I used BD Paris Creek's dessert yoghurt, and I had some fresh blueberries in the fridge, so I added these as well. It was really yummy! Oh, and I made it in my Thermochef without adjusting the recipe.

snappy - I did add 2 tsp of icing sugar to the cream cheese as I have a sweet tooth! This made 3 very small little glasses - I would say it serves 2.  Definitely double the recipe if there are four adults! These were yummy - great idea if there are only two of you but you feel like a cheesecake! Will be making on a regular basis throughout summer.

mab19 - Made this for dessert when my girlfriend came for lunch yesterday and it was a real hit.  I doubled the recipe as suggested and served it with raspberry coulis and a dob of lemon curd.  Will certainly be making it again.




35
Introduce Yourself / A belated “Hello”
« on: May 08, 2011, 07:55:29 am »
After months of lurking in the shadows, I have finally summoned the courage to register. (This is the first forum I’ve joined so please bear with me!) I have had my thermie since December and I love it! And, may I add, this forum is GOLD! It is always my first “go to” for information and inspiration.

Since day one, I have used recipes from this forum to feed the family—DH and 3 very hungry teenagers. We live in the Hills District of Sydney NSW.

My lovely consultant suggested that I make 10 things in the thermie on the first day to get used to it. A friend had told me about this forum, so I had no trouble finding recipes to try. My consultant supervised while I made vegie stock concentrate then left me to spend the rest of the day cooking. Soooo much fun. My thermie has been flat out ever since and my list of recipes to try is growing instead of getting smaller! :)

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