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Topics - Amy :-)
91
« on: June 22, 2012, 01:00:39 pm »
I was minding my own business in the shower this morning (singing Bohemian Rhapsody, in case you're wondering  ) and I looked down at my feet. I thought I'd better wash them. But has anyone else ever realised how far away they are? I mean, they're all the way down on the ground. And you're up above them. And you have to get down with the flannel and scrub them... it pretty much feels like a gym workout some days. Does anyone else get what I mean?
92
« on: June 22, 2012, 09:08:49 am »
Zucchini, Cheese and Bacon Mini QuichesIngredients:80-100g low fat cheddar cheese 125g lean bacon, roughly chopped 375g zucchini, roughly chopped 1 large onion, peeled and quartered 150g SR flour 5 eggs 90ml oil Salt and pepper, to taste Preparation:1. Preheat oven to 180 degrees. Grease some muffin pans. 2. Place cheese in TM bowl and grate on speed 8 until desired consistency is achieved. Set aside. 3. Place bacon in TM bowl and chop on speed 5-6 until fine. Set aside with cheese. 4. Place onion in TM bowl and chop on speed 5-6 until fine but not too mushy. Set aside with cheese and bacon. 5. Place zucchini in TM bowl. Turn TM dial up to speed 8 and back down again. Scrape around sides of bowl and repeat process until zucchini is finely grated but not mushy. 6. Add flour, eggs, oil, salt and pepper to TM bowl. Mix for 20 seconds/reverse + speed 4 until mixture is briefly combined, and then add cheese, bacon and onion back to TM. Mix on reverse + speed 4 until well combined. 7. Spoon mixture into greased muffin pans and bake for approximately 20-25 minutes or until light golden brown. 8. Leave to cool in pans for about 10 minutes. You may need to run a knife around the outside of the quiches to get them out nicely. Notes:I used a 1/4 cup measure to put an even amount of mixture into each muffin pan. If you want to double the recipe, 8 eggs is enough rather than 10. A double quantity is too much for TM. Trust me, I found out the hard way!  You would be best to grate/chop everything in the TM, mix the flour/egg/oil mixture in the TM, but then mix it all in a large mixing bowl. I was very nervous when I took my quiches out of the oven and turned them out onto a wire rack because I thought they were undercooked. But since I was told by three different people that they were "perfect", I think I cooked them just right These little quiches are yummy warm or cold, so they are great for lunchboxes, picnics, etc. Or straight out of the oven with some homemade chips! These photos are of the double batch I made, and it made about 30. I converted this recipe from a Women's Weekly Cookbook 
93
« on: June 18, 2012, 03:27:58 am »
Easy Chunky Choc Nut Cookies
Ingredients:
115g butter
115g brown sugar
1 egg
1 tsp vanilla
150g SR flour
75g rolled oats
230g combination any choc chips and chopped nuts (I used walnuts and milk, dark and white choc chips. Decadent, I know.)
Preparation:
1. Preheat oven to 190 degrees. Line two baking trays with baking paper.
2. Place butter and sugar in TM bowl and beat for 30-40 seconds/speed 4-5.
3. Add egg and vanilla. Mix for 10 seconds/speed 4-5, scrape down sides of TM bowl, and mix for a further 10 seconds/speed 4-5.
4. Add flour, oats, choc chips and nuts. Knead for 1 minute/interval speed, assisting with spatula if necessary.
5. Put blobs of mixture onto trays, leaving room for spreading. Bake for 15-20 minutes.
members' comments
thermo18 - Amy made this today and they are so good. I added chopped cashews with choc bits yum will make again thank you.
94
« on: June 15, 2012, 11:41:28 am »
Okay, so I was dishing up the steamed vegies tonight, and a piece of cauliflower rolled onto one of the plates and it had a slug on it. Yes, a slug  I always wash my vegies. How on earth did I miss a fat grey slug on white cauliflower?! It gets worse though. I was so shocked that I just flicked it and it went flying into the dining room, where the carpet is grey. So now there is a steamed slug on our dining room carpet, and I can't find the bloody thing anywhere  I know I can count on you guys to support me and not laugh at this dreadful situation I am in... 
95
« on: June 12, 2012, 01:29:45 pm »
Hi everyone  My work is holding a Teddy Bear's Picnic this Friday, and I have volunteered to make mini quiches. The funny thing is, I have only made mini quiches once before, and that was a couple of years ago. So you can imagine the experience is not fresh in my mind... Why did I volunteer to do mini quiches? I have no idea But since I have, I am looking for a quick and easy recipe that the children will enjoy. I think the children are all quite young, maybe between 2-6 years old. Since I don't have kiddies of my own, I am a bit clueless about how to appeal to their eyes and tastebuds. Any advice or recipe suggestions would be greatly appreciated! Thanks! Amy :-)
96
« on: June 10, 2012, 10:42:53 am »
Bite-Sized Choc Almond Butter BiscuitsIngredients:125g raw almonds 125g butter, at room temperature 110g caster sugar 1 egg 340g SR flour 2 tbsp water 1 tbsp cocoa powder Preparation:1. Place almonds in a bowl and cover with cold water. Soak for 30 minutes. Drain and pat dry with paper towels. 2. Place butter and sugar in TM bowl and cream for 25 seconds/speed 4-5. 3. Add egg and beat for 15 seconds/speed 4-5. Scrape down sides of TM bowl and beat for a further 20 seconds/speed 4-5. 4. Add flour and knead for 1 minute/interval speed. 5. Add 1 tbsp water and continue kneading on interval speed until a soft dough is formed, adding a little more water is necessary. 6. Remove half of dough from TM and set aside. Add cocoa to TM bowl and knead for 1 minute/interval speed or until combined. 7. Leave chocolate dough in TM while you prepare plain butter dough: fold in half the almonds and shape into a long sausage. Do the same with chocolate dough. (See photo 1). 8. Cut each length of dough in half and carefully roll out each half into thinner sausage shapes. (See photo 2). 9. Take one length of each flavour dough and twist around each other, so you have two two-tone sausages. (See photo 3). 10. Wrap each two-tone dough sausage in baking paper. Carefully transfer to the fridge for 1 hour, or until they are firm. 11. Preheat oven to 180 degrees. Line baking trays with paper. 12. Use a sharp knife to cut rounds of dough. Place on baking trays and bake for 10-12 minutes. (See photo 4. You can space them closer together than I did because they don't spread much.) 13. Transfer to a wire rack to cool. Enjoy as a delicate treat with a cuppa. NotesThis dough can be kept tightly wrapped in the fridge for up to a fortnight, and sliced and baked as needed. Very handy members' commentsJD - Amy, you are not going to believe this but today I made biscuits using this same method. Mine are called chocolate swirl biscuits and are very similar to your recipe but without the almonds and with the addition of coconut. Half the batch has cocoa in it and the other half has white chocolate. I didn't get the swirly thing happening as well as you but they are very tasty. I've frozen half the dough as it makes so many. Yours look great, thanks for posting it.
97
« on: June 10, 2012, 09:12:08 am »
Fruit LoafIngredients:720g baker's flour 4 tsp instant dried yeast 2 tsp sugar, plus 1 tbsp extra 2 cups lukewarm water 1 tsp salt 60g butter, melted 50g mixed peel 40g raisins, roughly chopped 100g sultanas 2 tsp mixed spice Preparation:1. Place 480g flour into TM bowl and warm for 3 minutes/37 degrees/speed 3. In the meantime, measure yeast and 2 tsp sugar into a small bowl and mix together. 2. Add yeast and sugar to TM bowl. Set TM to speed 2 and slowly pour in lukewarm water. When all the water is poured in, increase speed to 3 and mix until well combined. Leave dough to double in size. (Mine took about 1 hour, but it is very cold here.) 3. When dough has doubled, stab it with the spatula or other utensil. Give it a few good stirs to release any air pockets. It will be quite sticky and stringy. 4. Add salt and remaining 240g flour. Knead for 2 minutes/interval speed. 5. Add melted butter, dried fruits and mixed spice. Incorporate briefly with spatula so some of the butter and fruit gets down to the blades. Knead for 6 minutes/interval speed. (IMPORTANT NOTE: I didn't set TM to reverse. I was going to, but I forgot. As you can see in the photos, my fruit got pretty chopped up. So its up to you whether you want chunky fruit or not.) 6. Divide dough between two well-greased loaf tins and leave to double in size. Preheat oven to 225 degrees. 7. When loaves have doubled, bake for 20 minutes at 225 degrees and then reduce temperature to 175 degrees for 15 minutes.8. Turn loaves out onto wire racks to cool before slicing and serving with butter. Or not if you're on a diet NotesThis was my first successful conversion of a fruit loaf. If anyone else trys it, I hope it works just as well for you!
98
« on: June 04, 2012, 07:08:19 am »
Amy's Pantry SliceSlice Ingredients:15g each pepitas, sunflower seeds and sesame seeds 75g butter 75g Nuttelex 15g golden syrup 50g brown sugar 75g untoasted muesli 60g sultanas 45g crumbled walnuts 150g plain flour 1 tsp baking powder 1 tbsp cocoa Icing Ingredients:70g lemon butter 40g icing sugar 1 tsp coconut essence Preparation:1. Preheat oven to 180 degrees. Grease and line a slice pan. 2. Grind seeds for 15 seconds/speed 7. Remove from TM bowl and set aside. 3. Melt butter, nuttelex, golden syrup and sugar for 4 minutes/60 degrees/speed 1. 4. Add all remaining slice ingredients (including ground seeds) and mix for 10 seconds/reverse + speed 3. 5. Scrape down any flour from sides of TM bowl and mix for a further 10 seconds/reverse + speed 3. 6. Bake for 15 minutes. Wash and dry TM bowl. 7. Remove slice from oven and allow to cool for 20-30 minutes. In the meantime, make icing: add all icing ingredients to TM bowl and mix on speed 3 until combined. Drizzle as desired over warm slice. Enjoy NotesI use a special Antioxidant blend muesli from a health food shop. I'm not sure what exactly is in it, but its really yummy and the flavour comes through nicely in this slice. I always end up cutting the slice while it is still warm ( ) so the pieces are always a bit crumbly.
99
« on: June 04, 2012, 01:49:28 am »
Barely and Buckwheat Porridge with BananaServes 1-2Ingredients:20g pearled barley 20g raw buckwheat 10g walnuts 10g pepitas 20g rolled grain, such as spelt, rye or oats 300g milk 200-250g water 1 large banana, roughly chopped Any desired toppings, such as LSA, chopped nuts, yoghurt, extra milk, etc. Preparation:1. Place barley, buckwheat, walnuts and pepitas in TM and mill for at least 1 minute/speed 9. (I ususually do mine for 1.5 minutes). 2. Add rolled grain, milk and water. Cook for 9 minutes/100 degrees/speed 3-4. Add banana in last 2 minutes. 3. Pour into serving bowls and add toppings. Serve. NotesThis method is very similar to the one I use in Amy-Style Porridge, but I came across this combination of ingredients and it is so good I had to post it! I always put a handful of frozen blueberries in the bottom of my bowl and pour the steaming hot porridge over them. This defrosts the berries and cools the porridge down slightly when you mix them through. I got distracted halfway through my breakfast this morning and when I got back to it the remainder of my porridge had gone cold and gone a bit jelly-ish I just poured some cold milk over the wobbling lump of porridge and mushed it around a bit. I know it sounds gross, but it was really yummy! Sort of like a cold, custard-type pudding
100
« on: June 01, 2012, 11:19:19 pm »
Hi everyone  I am doing another baking marathon next weekend. This one is not specifically for charity, but I'm sure I will end up donating some of the money I make to somewhere because that's just what I'm like Anyway, since the last one I did was all for charity, I didn't bother working out any costs or anything. I just baked, sold and donated, but this time I want to be sure I'm making a profit. I have chosen five recipes (possibly six) which I am going to bake in bulk. Brownies, a slice, and three different types of biscuits. I have to pre-packaged them all, and list the ingredients. I think I can do this on one big poster though, and display it at my stall. I have never actually baked to sell at a market/sale, so I was really hoping for some advice on what I need to consider, and maybe some strategies that have worked well for others Thanks and love to you all  Amy :-)
101
« on: May 28, 2012, 12:08:20 pm »
Hi all, I just wanted to get a few opinions on how long is a good length of time to wait between main course and dessert? Thanks in advance for responses
102
« on: May 26, 2012, 07:18:12 am »
Hi everyone! I'd like to introduce you to Jo Blo Bubbles, the Siamese Fighting Fish I bought today. He sits on my desk next to my computer, so he will be offering his input on topics on Forum Thermomix. He is very lively and talkative, and we have already had some very deep and meaningful conversations. He is disappointed that he can't be more active in contributing to Thermomix cooking, but I have assured him that his opinions will be highly valued, so he shouldn't worry. I hope you will all make him feel welcome Thanks! Amy and JBB.
103
« on: May 17, 2012, 08:25:10 am »
Hello Forumers I have recently volunteered to do some baking for a cancer fundraising event. I'm going to do a big batch of my brownies, and I also would like to do some biscuits/cookies. I have had experiences in the past when I have doubled or tripled recipes and they haven't turned out as good as when I have baked a single batch. I was wondering whether anyone has a yummy biscuit/cookie recipe (preferably involving chocolate but no nuts) which they have successfully made in bulk? Thanks in advance for responses
104
« on: May 15, 2012, 01:44:53 pm »
Is it just me, or is there so much delicious fresh fruit around right now? We have apples, bananas, pears, mandarins, grapes.... yummo!! I can't get enough of it So what's your favourite fruit? And whats your favourite fruit dish? I am looking for ideas for some yummy, healthy desserts using some of this wonderful fresh fruit. Robyn, please don't mention lemons or you will make me jealous
105
« on: May 14, 2012, 07:48:56 am »
Hello Wonderful Forumers I have just made a big pot of soup in my slow cooker and would like to puree it in TM. I have two questions: How long should I let it cool down for before pureeing? How much should I puree at a time?
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