Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: brazen20au on August 20, 2009, 12:07:55 pm
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FIRST CHALLENGE: make a variation on the risotto AND / OR rice pudding recipe from the EDC (see below). could be a minor change like chicken for mushrooms, or a major change! bring it on!
please share your recipe or at least outline your modifications, and bonus points for pictures and reviews ;) :D
we'll keep the challenge actively open for around 2 weeks (flexible depending on what we need) but feel free to have a go and post even if it's a month or a year down the track...
go for it!
PS: will sticky each challenge thread to the top of the board, until we move on, at which time i'll unsticky and include the link in the new challenge thread.
Recipes for a starting point:
ILB's risotto for demos http://www.forumthermomix.com/index.php?topic=1575.msg13437#msg13437
Thermomixer's april 2007 EDC version http://www.forumthermomix.com/index.php?topic=1392.msg10743#msg10743
baf's version for demos http://www.forumthermomix.com/index.php?topic=1392.msg10458#msg10458
Pumpkin Risotto http://www.forumthermomix.com/index.php?topic=1078.0
Failsafe chicken risotto http://www.forumthermomix.com/index.php?topic=975.0
Apricot Chicken Risotto http://www.forumthermomix.com/index.php?topic=1580.0
mushroom & chestnut risotto http://www.forumthermomix.com/index.php?topic=144.0
tuna risotto http://www.forumthermomix.com/index.php?topic=665.0
chicken of the woods risotto http://www.forumthermomix.com/index.php?topic=1235.0
Spanish Rice Pudding http://www.forumthermomix.com/index.php?topic=640.0
breakfast risotto http://www.forumthermomix.com/index.php?topic=932.0
caramelised apple risotto pudding http://www.forumthermomix.com/index.php?topic=874.0
white choc risotto http://www.forumthermomix.com/index.php?topic=1554.0
portuguese milk rice http://www.forumthermomix.com/index.php?topic=873.0
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I've done my homework Karen but I just can't get it to print. The ingredients list shows up when I preview it but then there are all these squiggles where the instructions are supposed to be. Anyone else having problems or is it just me.
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what are you trying to print out Judy?
there is a rice pudding recipe in the EDC, but it's not posted on the board yet so i couldn't link to it.
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I was trying to put my rice pudding recipe onto this thread, isn't that what we are supposed to do. I made a few changes to it after it was cooked and am currently doing the tweaked version of my conversion so now have to wait a few more hours until it has cooked and gone cold - it is not a hot rice pudding.
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ahhh i see what you mean, so not printing it, but trying to put it into here. want to email it to me and i'll have a go? brazen20 at hotmail.com
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OK Karen let's see how we go this time. My second batch was far superior to the first one anyway so hopefully, was worth the wait.
Chocolate Rice Pudding - a conversion and alteration of a recipe by Giada De Laurentiis (for the better but don't tell her ;))
1.13 litres milk (I used skim)
150g arborio rice
110g sugar
1.5 tspns orange zest, finely chopped
1 tspn vanilla essence
l lightly beaten egg
1.5 tblspns orange liqueur (I used Triple Sec)
1 cup milk chocolate bits (sorry forgot to weigh them)
Place the milk and rice in the TM bowl and cook 35 mins 90o on Reverse, speed 1.
Add the sugar, zest, vanilla and egg through the lid and continue to mix for a few seconds.
Add liqueur and choc bits and stir on Reverse, 90o Speed 2 for 1 minute.
Allow the mixture to sit for 10 minutes. Stir on reverse every 3 minutes for 20 seconds.
Spoon into serving bowls - glass stemmed ones look nice.
Refrigerate 3 hours.
Can be made up to a day ahead.
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That looks great Judy! :P ;D
How do you think that would go with mandarine zest instead ( I have HEAPS of them at the moment).
Brazen,
Is there a winner at the end of the challenge? Or is it just to get our creative juices flowing? ;D
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Why not ILB - only problem would be the zesting of it, surely would be harder than a nice firm orange to get the zest off. No point buying oranges when you have plenty of mandarines though. :-*
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Thanks Judy. I might just give it a try anyway. I'm a bit of a mandarine freak when they're in season - and Miss 3 is taking after me ;D ;D
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That sounds lovely JD. You have inspired me to get started on the challenge. :)
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Yes, go for it Chelsea - it certainly gets everyone interested having a challenge like this. Was a great idea from Karen to get it going. I've done my bit so I can sit back and watch what everyone else is going to come up with. Mind you there was one other rice pudding recipe that intrigued me so if I get time, I may even have a go at that too. Have to eat this lot first though.
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more to get lots of new recipes ILB but if people want to vote on a "winner" we can ??? not sure we'd get to actually try all the recipes though so it would just be voting off the recipe / picture
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I can send the first couple of winners an oldish (last year?) copy of The Australian Gourmet Traveller Annual cookbook - but then maybe they won't want it :-))
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Can't see any of us knocking back a cook-book Thermomixer - got to keep filling those bookshelves up ;D ;D ;D ;D
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I am no good with photos...here is my recipe from last night. I reckon this recipe would be very forgiving - I just threw things in and weighed as I went. Turned out pretty good.
Cacciatore Chicken Risotto
1 onion
1 or 2 cloves garlic
parsley/herbs of choice
100 - 200g bacon
500g chicken, diced (or "dice" it yourself in the TMX prior to step 1)
300g rice
675g liquid chicken stock (or water with your own homemade stock)
tin crushed tomatoes
splash of wine (red or white) - optional
1 Tablespoon tomato paste (optional)
parmesan cheese to serve
* Blitz garlic, onion and herbs, 5 sec, speed 5.
* Add bacon. 3 sec, speed 4 (or until chopped to liking)
* Cook 3 mins, 100 deg, :-: speed 1.
* Add butterfly.
* Add in all except chicken and cheese. Cook 10 mins, 100 deg, :-: speed 1
* Add chicken. Cook 10-13 mins, 100 deg, :-: speed 1 (check after 10mins - want to see the liquid absorbed)
* Rest in thermoserver 5 mins and serve sprinkled with cheese, salt and pepper if desired.
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oohhh that sounds good. maybe i should make this tonight instead? lol
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If we need prizes, I'm happy to donate a few bottles of wine as well.
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Well, I hope you didn't make it brazen! I wanna see your creativity at work first :P
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no iiddn't make it, i did the sweet potato dish instead (we had a vegetarian at dinner last night so needed a meat free dish)
i will work on something this week :)
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Lamb and Butternut Pumpkin Risotto
Ingredients:
Chopped up left over roast lamb
1/2 butternut pumpkin
1 tbsp butter
1 tbsp oil
1 Spanish (red) onion
clove of garlic
400g arborio rice
300ml dry white wine
2 tbsp vege stock
700ml water
1/2 lemon - juiced
1/3 cup parsley
1/3 cup Parmesan cheese
1-2 tbsp marscarpone cheese or cream
Method:
Chop up pumpkin into small chunks (1-2cm squares) cook in TMX basket for 10min and puree half of the pumpkin and set aside
Chop onion & garlic 5 seconds on speed 5
Add oil and butter - 100oC for 2 minutes on speed 2
Insert butterfly
Add rice and wine saute 3minutes 100o C
Add stock and water cook for 10min 100oC on :-: speed 1
Add pumpkin puree,pumpkin chunks and lamb cook for 5-7 more minutes on :-: speed 1
Stir in cream, parsley, Parmesan and lemon juice on :-: speed 1 for 20 secs
Pour into thermoserver and allow to fully absorb.
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Champagne and Strawberry Risotto
Ingredients:
2 tbsp butter
200-250g of strawberries
400g arborio rice
400ml champagne
600ml water
100-150g sugar
50ml strawberry topping from ECU
Method:
Add butter and halved strawberries saute 1000C for 2 minutes on :-: speed 1
Insert butterfly
Add rice and champagne 3 minutes at 1000C on :-: speed 1
Add sugar and water cook at 1000C on :-: speed 1 for 13 - 15 minutes
Stir through strawberry topping and pour into thermoserver to fully absorb
Tips:
Serve in glass with ECU Custard topped with a sprinkle of crushed nuts and mint leaf. Also can be served over the top of saviordi (lady finger) biscuits.
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You have been busy Nay-nay, well done.
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So sorry I forgot to take a photo! The dessert risotto looked fabulous too but it was all gone before I remembered that I had to take a photo - My family is a bit risottoed out so won't be making it again too soon. I have a wonderful risotto cookbook - 'round the world by Tamara Milstein. It has some lovely recipes but some ingredients are too hard for me to source. I haven't made it but if anyone is interested in a truly Australian Risotto and wants to try Lamb and Rosella, Gingered Barramundi and Mango, Venison,Juniper berries and Red Cabbage, Kangaroo and Kakadu Plum, Buffalo and Asparagus, Chilli-Yabby with Ginger, Trout and Goat's Cheese - just let me know. Also other dessert risottos include Coconut Pistachio, Citrus, Fig and Rhubarb, Mixed Berry, Caramelised Apples and Pears, Nectarine,Basil and Pine Nut. :)
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Mama_bel might do the lamb and rosella ( the fruit, not the bird)
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Mama_bel might do the lamb and rosella ( the fruit, not the bird)
Yes - Rosella - the flowers ;)
Lamb and Rosella Flower Risotto
Ingredients:
2 tbsp macadamia nut oil
2 leeks
6 lamb back strap fillet (700g) cut into slices
250g Rosella flowers
2 tsps cinnamon
1 small red chilli
400g arborio rice
100ml white wine
900ml water
2tbsp of EDC vege or chicken stock
200g baby spinach
100ml sour cream
rind and juice of lemon
1/2cup macadamia nuts, lightly crushed
salt and pepper to taste
Method:
Pulverize lemon rind and set aside.
Chop chilli 5 seconds on speed 5
Add oil and saute - 100oC for 2 minutes on speed 2
Add lamb and cinnamon and cook for further 5min :-: 100oC
Add rice and wine saute 3minutes 100o C :-:
Add rosellas, stock and water cook for 15min 100oC on :-: speed 1
Add cream, salt 'n' pepper, lemon juice and rind stir through for 20 sec :-: speed 1
Pour into thermomserver adding spinach until fully absorbed and serve with sprinkle of nuts.
Have never made this so just guessing this is how I would convert it - not sure if ingredients may be too much for bowl??All the best with that - let us know how it turns out. :)
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I made Bacon, leek and tomato risotto. I only made enough for the 3 of us, although it may feed 4 small eaters. (we're hungry folks).
Bacon, Leek and Tomato Risotto
3 cups water
3 good teaspoons vegie stock
3 rashers of bacon
1 leek
1 clove garlic
200g arborio rice
1/4 cup white wine (I used verjuice)
125g small cherry tomatoes, halved
45g olive
1/4 cup parmesan
Grate the parmesan for 3 seconds on speed 9.
Place garlic clove into TM bowl and chop for 5 seconds on speed 7(added by Thermomixer - may not be right!)
Chop white part of leek and place in the bowl with the garlic and sliced bacon and oil. 2 minutes, 100o speed 1.
Add rice and wine. Cook 2 minutes at 100o reverse speed soft.
Add stock and water, cook for 7 minutes 100oReverse, speed soft.
Add the halved tomatoes and cook a further 10 minutes as above. Place in thermoserver, stir through the parmesan and let sit for 5 minutes.
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loving all these recipes!
i will try to go shopping tomorrow and see if i can get inspired lol
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Yum! Thanks Nay-nay. If any of your dessert risottos are dairy AND egg free, I would love a copy. Please :-*
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Yum! Thanks Nay-nay. If any of your dessert risottos are dairy AND egg free, I would love a copy. Please :-*
SURE ;)
Citrus Risotto
Ingredients:2 tbsp butter or substitute
4 tbsp sugar
Zest and juice of 1 lime
Zest and juice of 1 lemon
Zest of 1 orange
800ml of orange juice
400g Arborio rice
100ml white wine
2 oranges chopped
2 tbsp
*Demerara sugar
50g toasted flaked almonds
Method:
Pulverize zest and then sauté with butter and sugar for 2-3 mins 100oC :-: speed 1
Insert butterfly
Stir in rice, then wine and cook for further 3min 100oC :-: speed 1.
Add orange juice and cook for 15min at 100oC on :-: speed 1.
Stir through chopped orange, lemon and lime juice and *demerara sugar. :-: Speed 1 for 20 secs
Pour into Thermoserver until fully absorbed.
Serve and garnish with toasted almonds
http://www.wisegeek.com/what-is-demerara-sugar.htm
Coconut Pistachio Risotto
Ingredients:
2 tbsp butter or substitute
4 tbsp shredded coconut
4 tbsp palm sugar or brown sugar
400g Arborio rice
800ml coconut milk
200ml water
2 tbsp cream (optional)
1 tbsp golden syrup
Toasted coconut and roasted pistachio
Method:
Sauté butter, sugar, coconut and nuts for 2 mins at 100oC :-: speed 1
Insert butterfly
Add rice and stir for 1 min
Add coconut milk and water and cook for 15-17 min at 100oC :-: speed 1
Stir through cream and syrup and pour into thermomserver until absorbed.
Serve in bowls garnished with toasted coconut and roasted nuts with berry icecream.
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OK time for my contribution. I will warn you that it is a little bit different but very wholesome and tasty. It has the thumbs up from my family - although DS3 eats around the goji berries :).
Goji Berry Brown Rice Pudding
Ingredients:
110g brown rice
900g water
360g milk
150g honey (or 175ml??? agave syrup)
3 eggs (whisked together until frothy)
1 tsp vanilla extract
1/4 tsp ground cinnamon (and a little extra for serving)
75g dried goji berries (found in dried fruit and health food sections of major supermarkets)
75g seedless raisins
Fresh mint leaves for serving
Method:
Weigh rice into basket and wash thoroughly.
Add water into bowl and insert basket.
Cook rice for 35 minutes at Varoma temperature on speed 4.
Remove basket and pour water into a jug.
Add rice, milk, honey and 65g of the rice water into the bowl (discard remaining rice water).
Cook for 40 minutes on 90o reverse, soft speed.
Blend for 5 seconds on speed 6.
Set machine stirring at reverse, speed 2 and add egg mixture, vanilla and cinnamon through hole.
Cook for a further 2 minutes at 90o reverse, soft speed.
Add goji berries and raisins and mix on reverse speed 3 for 10 seconds.
Portion into 6 ramekins or ceramic bowls and chill for at least two hours (or overnight).
Serve garnished with ground cinnamon and fresh mint leaves.
Original recipe by Chef J. Hugh McEnvoy
(published in "101 foods that could save your life" by David Grotto).
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Thanks Chelsea - for those near Chinese delis - check out the goji berries - wolfberries - Chinese lyceum in these stores - they are so much cheaper, and will help your eyesight. If you can't find them - ask ( maybe your eyesight is in need of more goji berries) ;D ;D ;D
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Chicken, Prawn and Mushroom Risotto
1. Wash and quarter 1 leek, and chop on speed 5 for 5 seconds.
2. Add 200g chicken breast, roughly chopped, and 150g peeled prawns; chop speed 5, 5 seconds (or add prawns after chopping chicken if you want them whole).
3. Add 30g EVOO; cook for 8 minutes, 100o :-: speed 1.
4. Add 350g Arborio rice, 70g sun-dried tomato strips, 1 Tblspn vege stock concentrate, freshly ground pepper, and 950g water + 50g white wine (or 1000g water, no wine). (Optional: add 1 T butter.)
5. Cook at 100o, 22 minutes, :-: speed 1.5.
6. Tip into Thermoserver and let sit, covered, for 5 minutes.
7. Top with grated parmesan if desired.
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how is everyone going with this??!
i just did my long anticipated version and well, i can only say :'( what a disaster LOL
everyone is eating it, surprisingly, but only because it's so bland no one cares to complain :D :'( :-))
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well, i can't believe it - though dd1 has barely touched hers, dd2 has headed back for 4ths and there is not enough left for anyone's lunch tomorrow :o i really thought it was a total disaster. imight have to post the recipe after all in case other people like it (though i totally stuffed up the proportions so it will be try at your own risk lol)
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Quirkycooking - What is EVOO????
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Extra Virgin Olive Oil
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Oh...derrrrrrrrrr :-)) Thanks Thermomixer. Crawling back into my little cave of innocence now.....
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Don't worry Marmee, I only just figured it out a few weeks ago! ;)
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Shucks :D....wish you had looked up "What is?" as I had posted it there earlier
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I think that's where I saw it! ;D
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I have also posted it under acronyms link! :)
Shayla
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Mama_bel might do the lamb and rosella ( the fruit, not the bird)
The rosellas I'm okay with (fruit, not birds) but the poor baby lambs, not for me, sorry!
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anyone else had a go at coming up with anything??
the risotto i made was a lamb, pumpkin & sweet potato, pinenut and parsley risotto which i imagined as amazing (though i'd forgotten to buy the feta i planned for it too) and turned out to be virtually tasteless...
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I have a couple - but will post later. We need cgale to post here with her last night's dinner.
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Sits impatiently tapping her fingers on the table...waiting for those extra few inspiring recipes......where are you?????
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Sorry - need to get a secretary. It's on the list !!
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tonight i made a pea and bacon risotto - it's not bad! i wanted to use proscuitto but coldn't find what i thought we had. so just about 5-6 shortcut pieces of bacon, 1 onion. make the recipe as per baf's recipe.
i added about a cup of baby peas before the 16 min cooking stage but it was too long. i think i should have added them about half way through.
i also added a few olives and when it was all cooked 3 sundried tomatoes cut into strips.
i learned that if using bacon / olives you don't need as much stock concentrate ;)
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Hey Cookie
Made this last night and it was delicious! But I think there might be an instruction line missing? I almost ended up with a whole garlic clove in mine. Lucky I realised and was able to fish it out and crush the old fashioned way.
Thanks for the recipe!
Also, can some of these be moved to the normal recipe section so they're easier to find?
I made Bacon, leek and tomato risotto. I only made enough for the 3 of us, although it may feed 4 small eaters. (we're hungry folks).
Bacon, Leek and Tomato Risotto
3 cups water
3 good teaspoons vegie stock
3 rashers of bacon
1 leek
1 clove garlic
200g arborio rice
1/4 cup white wine (I used verjuice)
125g small cherry tomatoes, halved
45g olive
1/4 cup parmesan
Grate the parmesan for 3 seconds on speed 9.
Chop white part of leek and place in the bowl with the garlic and sliced bacon and oil. 2 minutes, 100o speed 1.
Add rice and wine. Cook 2 minutes at 100o reverse speed soft.
Add stock and water, cook for 7 minutes 100oReverse, speed soft.
Add the halved tomatoes and cook a further 10 minutes as above. Place in thermoserver, stir through the parmesan and let sit for 5 minutes.
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sure cathy, you can C&P / quote them just the same as thermomixer does, it doesn't take special mod powers ;)
or alternately, when we're mostly finished with the thread one of us mods can move it to the appropriate recipe board
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Oops, sorry about that. Some things you do automatically and forget to write them down when writing the recipe.
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Oops, sorry about that. Some things you do automatically and forget to write them down when writing the recipe.
No problem, just as a newbie, these things aren't yet instinctual.
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made a delicious new risotto tonight - a thai chicken risotto!
unfortunately quantities were out so still in draft form but anyone wanting to help me fix it can find my first draft here http://brazen20au.blogspot.com/2009/10/thai-chicken-risotto-first-draft-gf-tmx.html