Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: CreamPuff63 on September 25, 2009, 12:13:54 pm
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To make amendments to your book, amend to read as follows:
Introduction: New page created on Steaming
p 9. Beating Egg Whites:
to be incorporated. Beat for 3-5 minutes on 50 degrees, Speed 3 until
p15 Vegetable Stock Concentrate Ingredients: delete handful fresh mushrooms, and amend to 150g Rock Salt
p17 Yoghurt Thick & Creamy Ingredients: amend 800g Full Cream Milk, 50g Milk Powder
Method: Place milk in to TM bowl and blend for 10 seconds, Speed 7 then 30 minutes at 90 degrees on Speed 1
8 hours at room temperature to set and then refrigerate . Do not disturb yoghurt during this time.
p36 Porridge 1st Method Place oats into TM bowl and pulverise for 5 seconds on Speed 8.
Add the liquid and salt and cook for 8-9 minutes at 90 degrees on :-: and ^^.
2nd Method Cook for 10 minutes at 90 degrees on Reverse + Speed Soft.
p.49 Hommos 40g lemon Juice (use fresh lemon)
p50 Tuna Dip 30g walnuts
p54 Beetroot Dip replaces Almond Style Pate Dip
p59 Hollandaise Sauce Hollandaise is still an art, even in the very easy to use method we have here, so bear in mind that the time may vary slightly depending on the freshness of your yolks and the coldness of your butter. If you like a mousse consistency then you may add a minute or so to the cooking time if necessary.
p65 Marinara (Seafood Sauce) Ingredients: add 100g white wine Method: Add tomato puree, wine and seasoning
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p66 Red Onion Relish, Coconut Chutney replaces Apple, Peach & Apricot Chutney and also Chilli Chutney Sauce
p73 Minestrone Soup revised recipe on forum
p75 Tomato Soup Ingredients 50g tomato paste replaces 1 tbsp Tomato Concentrate, delete Worcestershire sauce and pinch ground cloves
p77 Beetroot Soup (Borsch): Ingredients amend to Ό onion, Ό carrot
p79 Tomato & Lentil Dahl Ingredients amend to 2tsp ground turmeric
p85 Mushroom Risotto recipe amended see forum
p86 Apricot Chicken (Risotto Style) Ingredients amend 500 400g Chicken thighs, boneless and cubed, 480g can Apricot Nectar
p88 Pasta with Tuna Ingredients zest of 1 lemon , 50g Parmesan Cheese (optional),
250 300g Penne Pasta, 400g can Tuna (spring water or oil)
Method: Place lemon zest and Parmesan cheese in TM bowl and grate for 10-15 secs.
.Serve with grated Parmesan mix and lemon wedges.
p90 Gnocchi Ingredients 2 tspn butter, 600g water for cooking and steaming
p97 Beef Rendang Ingredients amend to 150g Coconut Milk
Method delete water can be added if the mixture becomes too dry or if you prefer more sauce.
p99 Hungarian Goulash Ingredients amend to 1 tbspn Flour
p101 Meatloaf with Red Sauce or Mushroom Sauce
Mushroom Sauce Ingredients amend 1 shallot / spring onion
p105 Snapper/Trout Di Josie Ingredients 2 tbspn Cornflour (delete Plain Flour)
p114 Five Seed Bread replaces Cape Seed Bread see recipe on forum
p116 Brioche Dough (Basic) Ingredients amend to 1 tsp Salt
p117 Hot Cross Buns - Ingredients amend to 1 tsp Salt
p119 Choux Pastry (Profiteroles) Method Spoon mixture into heaped tablespoon balls onto a tray lined with baking paper.
and cook for 20 mins. Once cooked, put a slit in the sides to allow steam to escape & leave in oven with door open for a few mins.
p122 Buttermilk Scones Ingredients amend to 220 250g Buttermilk
p128 Choc Chip Cookies Ingredients amend to 100g Nuts of choice
p129 Too Easy Chocolate Cake Ingredients 120g butter, 1 tsp vanilla essence, 120g sugar, 120g Self Raising Flour, add 1 tsp Baking Powder
p130 Marble Cake Ingredients amend to 1 tsp cocoa powder
p134 Caribbean Carrot Cake recipe revisions to follow
p136 Boiled Orange & Almond Cake (GF & FF) Ingredients add 800g water,
Method Place water into TM bowl. Insert basket with whole oranges (skin on) or place oranges in the basket with 800g of water
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p141 Hazelnut Torte Method Refrigerate the cake for 4-5 hours before serving. For GF option replace 40g plain flour with cornflour.
p142 Torte Caprese (Flourless Almond Cake) - Ingredients amend to 150g sugar (white, brown or caster), 200g butter.
Method Place chocolate into the TM bowl and grate for 5-19 seconds on speed 8. Set aside.
Place almonds into TM bowl and mill for 4-6 seconds on Speed 6. Add to chocolate.
Place remaining ingredients into TM bowl and mix for 20 seconds on Speed 7.
Add chocolate and almonds and continue to mix for 30 seconds on Speed 6.
p145 Strawberry Jam Ingredients add zest of 1 lemon
p146 Citrus Marmalade replaces Orange/Cumquat Marmelade Jam
p152 Passionfruit, Berry Dacquoise (Nut Meringue) replaces Pavlova
p153 Lemon Meringue Pie Ingredients amend to 100g icing sugar (delete caster)
Method Insert Butterfly and place egg whites into clean TM bowl. Beat egg whites with MC off for 3 5 minutes on Speed 4 until stiff @ 50 degrees.
Pour in remaining icing sugar and 1 tspn at a time of cream of tartar through hole in lid and continue beating for 2 minutes until sugar is completely dissolved and meringue stands in firm peaks. Speed 2 -3 for approx 2 minutes.
Spread meringue over
p154 Easy Chocolate Mousse replaces Chocolate Mousse recipe to follow
p155 Custard/Crθme Patissere Ingredients 40g Corn flour
p155 Crθme Anglaise revised recipe see forum topic Cream for recipe
p156 Crθme Brulee revised recipe see forum for recipe
(Didnt look at any revisions for Babies & Toddlers as I dont have any)
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Thank you so much CP63 - you are a doll :-* :-*
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Thanks a heap! ;D
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Any queries, would be delighted to answer. Hope the format is easy to understand.
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Thank you very. very much - I had started the list, but been out all week so fell off the list.
One big difference was that anywhere in the old book that had stock cubes - they have gone and it now just says TM stock concentrate.
Thanks again CP63 :-* :-* :-*
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A big job well done, thanks CP63. :-*
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Sounds like you have had a big task with recording the changes while appearing to be working on the business at hand,
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My personal project is working on a "How to..summary"....this involves helping people in any way with the TM. If you have any tips that you pass on, tell me, as I am gleaning tips off this website to try and help people convert recipes, gain confidence, and learn something, and consolidating into one topic for easy reference.
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... It must be noted that during this process full accreditation is not necessarily going to be given as we try to find the best answers, questions, and theories. Its also to be noted that during this process that any information forwarded will be used by our forum members only for their personal use (and any other use outside thereof to profit more than $0.50 website to gain the permission for use of information from the authorised provider of the recipe or o Moderator). Its not a profit making exercise, its a simple reference guide from simple people...
Not sure I follow your drift ?
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Hmmn, me neither now! so I have edited it out :D hic ;)
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Are these changes in my EDC book already? I hav eonly had mine this week.
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They should be - does your book have a hard or soft cover?
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Anaise, I've had my book for about 3 months and went through it and it has all the updates listed here. So you should be safe!
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They should be - does your book have a hard or soft cover?
have never seen a soft cover Thermomixer...are you in privileged circles again??!!
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They should be - does your book have a hard or soft cover?
have never seen a soft cover Thermomixer...are you in privileged circles again??!!
No, I think UNDERprivileged circles. Brazen probably also has a softcover - that's what they used to be like, when TMX first came off the Ark. :(
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ROFL - I must have just missed out then as I only got the new varoma by weeks apparently
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To make amendments to your book, amend to read as follows:
p153 Lemon Meringue Pie Ingredients amend to 100g icing sugar (delete caster)
Method Insert Butterfly and place egg whites into clean TM bowl. Beat egg whites with MC off for 3 5 minutes on Speed 4 until stiff @ 50 degrees.
Pour in remaining icing sugar and 1 tspn at a time of cream of tartar through hole in lid and continue beating for 2 minutes until sugar is completely dissolved and meringue stands in firm peaks. Speed 2 -3 for approx 2 minutes.
Spread meringue over
I have had a request for a lemon meringue pie and am just wanting to correct my EDC before starting it. I am finding this amendment a little confusing though. Is it correct to "pour in remaining icing sugar and 1 tsp at a time of cream of tartar"?? Should it be add cream of tartar (1/4 tsp?) and then add icing sugar 1 tsp at a time? ???
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Chelsea, you and I are working on very similar things at the moment. I have just beaten 4 egg whites with 1/2 tspn cream of tartar with butterfly in on speed 3 @ 37o then added the sugar over a 2 minute period, 1 tspn at a time. I am working on the almond bread in the GF book (adding some tweaks) and I was very pleased with my egg white mixture. It is in the oven now and in 2 days time I can slice it and crisp it up. More to follow after I have finished that process. So this info should answer your question.
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I'm glad the egg whites worked Judy. I need to find some chooks that will lay eggs with only the white in. :-)) :-)) :-)) :-))
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thought you just liked the yolks cookie?
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yep, my book has a soft cover and i was nowhere near getting the new varoma! lol
in fact i have the new EDC in my spare room and hadn't even occurred to me to get it out and use it lol
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You're right CP63. I want egg whites for my macarons and now Judy's almond..........
Fortunately I found a cherry icecream that uses 5 or 6 yolks. I'll give this a try when I do the first lot of macarons.
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Cookie if you have the my way of cooking make the portugese cream tartlets they use 5 yolks and are yummo ;)
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Cookie if you have the my way of cooking make the portugese cream tartlets they use 5 yolks and are yummo ;)
If not Cookie, here it is. Just scroll down http://thermorecipes.blogspot.com/2009/11/portugese-adventure.html (http://thermorecipes.blogspot.com/2009/11/portugese-adventure.html)
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Thanks Meagan. I don't have the book so thanks Judy. I hadn't printed that recipe as I thought I would never have that many egg yolks spare.
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Chelsea, you and I are working on very similar things at the moment. I have just beaten 4 egg whites with 1/2 tspn cream of tartar with butterfly in on speed 3 @ 37o then added the sugar over a 2 minute period, 1 tspn at a time. I am working on the almond bread in the GF book (adding some tweaks) and I was very pleased with my egg white mixture. It is in the oven now and in 2 days time I can slice it and crisp it up. More to follow after I have finished that process. So this info should answer your question.
Thanks JD. I followed this and my meringue was perfect. Sadly the lemon part wasn't set firm when I plated it for our guests though :-)) :P. They still thought it was yummy though and really appreciate any home cooking efforts. Next time I am going to bump up the cornflour a little and make the pie the day before so it's sits in the fridge overnight. Three hours wasn't enough. :)
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So glad to hear the top was successful Chelsea, now to amend the filling ;) ;) It probably would have been much better to have sat it overnight to set completely rather than adding too much more cornflour which could make it go too firm.
Anyone else done this recipe and had to tweak the filling?
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A few recent EDC changes to check here:
http://www.forumthermomix.com/index.php?topic=7519.msg104532#msg104532
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Wow, considering what I sent Tenina that I gathered from everyone on the forum, that's not many changes at all!