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Messages - judydawn

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38701
Chit Chat / Re: What are you cooking today?
« on: March 16, 2009, 01:07:26 pm »
You love your vegetarian meals don't you Karen? I had my vegetarian daughter visit from Melbourne and did all things she liked. After she had gone home, DH requested that next time she comes over, could he please have some meat with his vegetarian meal!!

38702
Main Dishes / Re: Nico Moretti's Thai Chilli Chicken and Basil
« on: March 16, 2009, 12:12:06 pm »
You must be on a diet Karonjulie! When I was dieting (as I should be now) I used to substitute Carnation Milk's low fat coconut milk for the real thing.  It works pretty well but sometimes, on different dishes, it used to curdle but still tasted OK. It is certainly worth a try though.  I only did 1/2 quantity tonight so perhaps you could do this to see how it goes.  Let us know.

38703
Chit Chat / Re: What are you cooking today?
« on: March 16, 2009, 10:09:08 am »
Tonight for tea we had Bron's garlic rice (again!) with Nico Moretti's Thai Chilli Chicken and Basil. He was the guest cooker at a cooking lesson in Adelaide and this recipe is from his book Cooking Passions - food for friends.  Some of his recipes in this book he has converted to the TMX, this being one of them.  I have to say, this is the best meal we have had so far so I have posted the recipe under Mains for you all to try.  Suitable for children as it isn't too spicy.  Why it took me so long to get around to doing this one, I will never know. Let's know what you think of it.

38704
Main Dishes / Nico Moretti's Thai Chilli Chicken and Basil
« on: March 16, 2009, 09:58:17 am »


Name of Recipe: Thai Chilli Chicken and Basil

Number of People:Serves 4

Ingredients:

600g chicken breasts or thighs (I prefer thighs)
1 onion, peeled and quartered
1 red chilli, deseeded and roughly chopped (I used sambal olek 1tspn)
1-1/2 tblsp oil
1 tblsp fish sauce
1tblsp sweet chilli sauce
1tblsp kecap manis (sweet soy sauce)
1 bunch shredded fresh basil, approx 1 cup
3-4 stalks fresh coriander, leaves and stalks chopped
200g coconut milk or coconut cream (adjusted down after the following comments - original recipe uses 400g which is far too much)
fresh coriander leaves and l red chilli, sliced - for garnish

Preparation:

Cut chicken in half or thirds lengthways, then slice across into thin slices.
Place onion and deseeded chilli into TM bowl and chop for 5 seconds on speed 7
Add oil and saute for 5 minutes at 100C on speed 1.
Add fish sauce, sweet chilli sauce, kecap manis, basil and coriander and cook for 1 minute at Varoma temperature on Reverse + speed 1
Insert Butterfly. Add sliced chicken breasts and coconut milk and cook for 10 minutes at 100C on Reverse + soft speed until chicken is tender and cooked through. (I thicken at this stage with some cornflour mixed with a little water and cook a further minute as above).  If using thighs, cook 30 mins speed 90o
Serve with rice and garnish with coriander leaves and sliced chilli. (I serve it with bron's steamed garlic rice)

Please note different time for cooking thighs to that for breasts.

Modifications by forum members.
Thermomixer cut the coconut milk/cream down by half and cook on 90 degrees, and the sauce doesn't need thickening.
Judydawn did as Thermomixer suggested but still needed to thicken with 2 tablespoons cornflour in a little water.
Terese added sliced green beans and unsalted cashews about halfway through for more texture.
Helsbels added garlic paste and umami to give it a hit.


38705
Introduce Yourself / Re: Hi, I'm Judy from South Australia
« on: March 16, 2009, 09:34:02 am »
Trudy, you were right - OMG! Nico's Thai Chilli Chicken was to die for!!! I am going to post it in mains so that everyone can try it.
Mine tasted even better than the sample they gave us during his visit to one of Adelaide's cooking classes - that was afterall, only a spoonful. Why did it take me so long to get around to cooking this one!

38706
Chit Chat / Re: Arming yourself with knowledge
« on: March 16, 2009, 06:19:45 am »
If only every demonstrator was like you Karen but I did get some recipes recently from my lass so perhaps that will be the first of many.  Like you, I'd rather be at my computer than on the phone!

38707
Chit Chat / Re: Arming yourself with knowledge
« on: March 16, 2009, 05:09:00 am »
Demonstrators probably don't have the time to contact all their clients to see how they are going, to pass on tips and recipes etc which they must pick up on their journey but I am sure if we were to contact them they would answer all of our queries. It is easier and much more fun though to talk to fellow owners of the TMX through this site.

38708
Recipe Requests / Re: Egg Whites
« on: March 16, 2009, 12:40:52 am »
There's been more discussion on the apricot slice Bron so check it out before you make it.

38709
Recipe Requests / Re: Full Steam Ahead cookbook
« on: March 15, 2009, 08:36:52 am »
I have done the steamed bread (sultana version) posted on the forum and was chuffed with that.  Wasn't sure if I would like it as normal bread though but seeing as it tastes like crumpets, I will certainly give it a go. It's all in the toasting isn't it with this steamed bread.

Made a note too about the cannelloni - thanks for that. Keep the suggestions coming.

38710
Chit Chat / Re: What are you cooking today?
« on: March 15, 2009, 06:19:05 am »
I think you can Karen.  I just googled gluten free beers and it was interesting reading.  O'Briens make a few which are gluten free - check it out.

38711
Introduce Yourself / Re: Hi, I'm Judy from South Australia
« on: March 15, 2009, 05:40:27 am »
Well, it has been almost a month since I got interested in this site which in turn motivated me to start using my TMX a lot more and to stop being frightened of failures.  I have done 16 new recipes in this time, mostly off the forum which shows just how useful this site is. I have submitted a few recipes too, not over confident here but I think todays beef and beer casserole will be a winner.  This site is now such a big part of my life and sometimes I realise I am the only one on it and everyone else is out enjoying themselves - such a forum tragic I have become but hey, I am just loving it to bits and I promise I will get a life soon!!! I'd just like to thank everyone for their support and comments - I feel as if you are indeed my 'new friends'.

38712
Chit Chat / Re: What are you cooking today?
« on: March 15, 2009, 05:30:14 am »
For lunch today I thought I'd try and oldie but a goldie and was pleasantly surprised it tasted so good! It is so simple to prepare, the cooking takes longer but cheaper cuts need slow, long cooking times and it is worth it. It was a Beef in Beer casserole and I have posted it in the Mains for you to try.  Put it in the thermabowl whilst cooking the mashed potatoes and steaming the vegies above.  A complete meal in my TMX.  Enjoy!

38713
Main Dishes / Beef and Beer Casserole
« on: March 15, 2009, 05:25:19 am »
This was one of my early recipes. I have revisited it and made some changes.

Name of Recipe: Beef and Beer Casserole
Number of People:Serves 3-4 people
Ingredients:
750g oyster blade steak or ordinary blade steak
 1 packet French Onion Soup mix - salt reduced is best (or use the FOSM recipe from the forum
 1 cup beer - any type                                                               

Preparation:

Dice the steak into 3-4 cm pieces.  Place in TM bowl along with soup mix and beer. You can add the butterfly, I find it helps with keeping pieces whole. 

Cook 45 - 60 minutes, 100 o, reverse, soft speed or speed 1 if the meat is not moving, leaving the MC off for the last 10 minutes of cooking time. Check for tenderness of meat and cook longer if required.  If gravy is not thick enough, mix 1 tblespn cornflour with a little water, add to the bowl and continue cooking as above for a further minute.

Photos:

Tips/Hints: I bought 1kg oyster blade and by the time I cut off all the fat, was left with the 750g required for this recipe.  If you aren't quite as fussy as me, it doesn't matter if you put up to 1kg in the bowl.  Nice with mashed potato and steamed vegies.

Don't worry about the kids and the beer as alcohol evaporates at 70oC and just the flavour is left to enjoy.

Following on from review suggestions, add assorted vegies for the last 30 minutes for a one-pot meal.

members' comments

cookie -  it was lovely. I didn't use low salt soup and it was rather salty so next time I will do as was suggested. It has given me inspiration to try some more of those types of things. A lovely, easy recipe.

Update from cookie whilst caravanning -  because the hot plates in the van are where the TMX lives I had no where to cook the vegies. I put them, cut into pieces in the casserole about 25 minutes before the cooking time was up. It was delicious. Another all in one recipe.

CP - thickened at the end with cornflour. will definitely make it again but will try with the soup mix substitute (if I can ever find celery seeds - I'm always driving the supermarket staff mad looking for offbeat ingredients).

Snoozie - This was really yum and so, so easy.
I was going to see what it was like on cous cous (trying to limit starchy/carb food here atm) but didn't have any so it ended up served on packet pumpkin mash.
Variations:
I used a whole bottle of beer not just one cup.
I marinated the meat in the beer for a few hours before cooking.
I threw 2 carrots, a zucchini and potato in the tmx and diced them up somewhat finely and then put in the fridge prior to putting beef, beer, French onion soup in. (My kids don't like eating vegies so try to hide them a bit but I wanted dish to have some colour other than brown!) 20 minutes to go I added the diced up vegies.
I had to use cornflour to thicken up further due to extra fluid used. Again, really simple and delicious flavour.

cattro - I made this as my first dish in my new thermomix.  My husband and kids loved it.  I did what other people said and added vegies in at 25 mins before it finishes cooking.  I found that the potato and carrot wasn't cooked so next time I think I will put in about 40 mins into cooking time so half way.  I also made a foccacia to have with it and for my first attempt at bread it was a huge hit turned out perfect was so proud.  My hubby reckons I set the bar high for myself so think he is expecting it to get better.







38714
Chit Chat / Arming yourself with knowledge
« on: March 15, 2009, 03:08:52 am »
Ayla, I see you are doing a lot of reading (and some posting too of course) so that when you receive your TMX you will have aquired a lot of knowledge about this amazing piece of equipment.  Good on you.  I did mine after I had it for around 6 months and had many failures - like you, should have done it sooner. Will be interested to hear from you as soon as you start making things - what you like, what you didn't etc.  Good luck with it.

38715
Recipe Requests / Full Steam Ahead cookbook
« on: March 15, 2009, 02:02:21 am »
Has anyone cooked anything from this book please.  Browsing the cookbook, it is sooo unlike the Australian way of cooking, more European obviously but if there is something in there worth trying, I'm willing to give it a go if others have tried and liked it.

I am referring more to main meals, some of the desserts look pretty good and worth a try.

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