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Topics - riv_mum
16
« on: January 14, 2010, 02:13:55 am »
Yum. Very easy and quick. I steamed veg in the rice basket at the same time. Will make it again.
5/5
17
« on: January 08, 2010, 06:40:24 am »
Thai chicken and snowpeas
600g chicken breast/thigh cut into stirfry strips or diced. 1 tbsp oil 200g snowpeas cut into stir fry pieces 200g fresh asparagus cut into bite size pieces 1 red onion cut into 8ths small bunch of fresh coriander and mint Juice of 2 limes 2 tbsp fish sauce 2 tbsp white sugar 1 red chilli
Add oil to the TM bowl and heat at varoma temp for 1 min, speed 1. Insert butterfly and add chicken and saute on varoma temp, 3 min, reverse-speed 1. Add snowpeas, asparagus and onion and cook for 10 min, Varoma temp, reverse-speed 1. Break up corinander and mint and stir through chicken and veg for 20 sec, reverse-speed 1. (This can be chopped before hand on speed 5 for 10 sec and set aside) Remove butterfly and tip chicken and veg into a serving bowl.
To make the sauce chop the chilli for 10 sec on speed 6. Add lime juice, fish sauce and sugar and combine on speed 3 for 10 sec. Pour over the chicken and veg and serve.
18
« on: January 08, 2010, 12:54:00 am »
Jambalaya, GF cookbook.
We all loved this recipe. The only thing I did different was use rice as we didnt have Quinoa. This meant having to increase the water/stock by 200ml and reduce the total cooking time to 15min and see how it was going. I added bacon as per the suggestions and it added a nice flavour. It didnt make as much as i expected - just enough to feed our family of 5 (and the kids dont eat a lot!) Would make a good vegetarian dish or a main with added chicken, bacon etc, or a side to a steak etc. Will make this one again.
Score 5/5
19
« on: December 27, 2009, 05:26:59 am »
Just adding this for a customer who is not able to look at the book.
Recipes in GF cookbook. Dips, starters, sides Artichoke dip cashewnut and tomato dip roast capsicum dip tuna spread mixed nut paste Austrian dip savory brandy sauce steamed rice balls stuffed and steamed! japanese pepper seasoning dahl dosa wholefood pancakes falafel gluten free porridge red cabbage tabbouleh
Soups and mains Chicken and corn soup miso soup portuguese chick pea soup quinoa and potato soup red lentil and sweet potato soup spanish green lentil and chorizo sausage soup thai chicken and coconut soup spiniach soup polenta pizza tomato pesto polenta broccoli polenta and croquettes in cheese sauce cheese and olive polenta fingers pork san choy bau jambalaya quinoa pilaf with currants and pine nuts roulade of spinach adzuki stew moussaka deluxe frittata Dorinda's moi-moi mustard brandy chicken Zucchini slice chorizo and chick pea hotpot vienna sausages with red lentil and veg casserole
Breads, biscuits and slices. Gluten free bread chestnut bread blueberry and banana bread savory flat bread potato sweet bread almond bread almond biscuits Brutti e buoni 'ugly and good' biscuits nice rice brownies coconut slice coconut slice alla bounty poppysead and cheese slice sesame slice heavinly macaroons
desserts and cakes choc pots chocolate balls chocolate nougat pear and cashew desert gajar halva - carrot pudding kawyt kway (coconut agar agar jelly) quick desert syrup rote grutze vanilla sauce zabaglione floating islands meringues tropical clafouti lemon ice cream chocolate sorbet sago plum pudding rhubarb mousse black glutinous rice millet, date and pumpkin pudding Pecan mince tarts panna cotta chestnut and orange roulade tasty high fibre muffins jam muffins chocolate panforte banana berry friands sue's famous chocolate cake jubilation layer cake apple polenta cake blueberry teacake swiss carrot cake coconut cake poppy sead and apple cake portyguese orange torta
20
« on: December 27, 2009, 03:26:45 am »
Just wondering if anyone knew any info on whether you can take the TM on airplanes. Are they too big in the carrybag for hand luggage?
21
« on: November 04, 2009, 01:00:37 pm »
I have a customer who has had her TM for a couple of weeks and it is not heating properly. She has found that she has to increase the time in the recipies by half as it is not heating up properly. Her niece bought one at the same time and has also tried helping with the problem but no luck.
Any suggestions?
22
« on: October 26, 2009, 01:57:18 am »
Name of Recipe: Pad thai noodles Number of People: 4-6 Ingredients: 2l boiling water 250g rice stick noodles 1 MC roasted peanuts 2 eggs 1-2 cloves of garlic 1 small red chilli 150g chicken cut into thin strips 20g fish sauce juice of 1 lime 2 tsp rapadura or palm sugar (i use brown) 1 handful of bean shoots 1/2 bunch of chives sprigs of coriander
Preparation: prepare noodles as per packet instructions using boiling water.
Chop peanuts for 6 sec on speed 5. Set aside. Add eggs beat for 3 sec speed 4. set aside.
Rinse and dry TM bowl. Chop chilli and garlic on speed 6 for 6 sec. Add oil and saute for 2 min, temp 100, speed 3. Add chicken and saute for 4 min, temp 100, reverse speed 2. While chicken is cooking place drained, cooked noodles into the thermoserver or insulated bowl. Add fish sauce, sugar and lime juice to the chicken. Mix on reverse speed 3 for 1-2 sec. Add it to the noodles. Pour beaten eggs over the noodles and chicken mixture and quickly toss with servers. Sprinkle with bean shoots, coriander, chives and peanuts and serve.
members' comments
Caroline J - My DH LOVED this but only after adding a little sweet chilli. He has begged me to make it again.
passionflower - it was delicious.
Woerd - It's a winner in our house. It's so quick and easy too.
CP - We have it regularly - always delish! Good to know its only got 9 Weight Watcher points per serve too.
Moo2 - it was a winner all round. Got to love simple, easy meals that everyone loves.
Tam - Really yummy. Made without the chilli for my little ones and then added chilli jam to ours - topped it off with steamed broccoli and cucumber and carrots strips. DH REALLY enjoyed this one so it's a keeper!!!!
KazAndCo - DH and I both loved it! Will definitely make this again!! I added 10 green prawns as well which were SO good! Next time though I might pan fry those separately and add them right at the very end so they don't get broken up!
KerrynN - neither of the kids were impressed. I thought it was light and tasty and DH enjoyed it but thought there wasn't much substance to it. I will enjoy it for lunch tomorrow.
Bubbles - while it tasted delicious, it was only just enough for my husband and I - I don't think it could feed 4-6 people.
23
« on: October 05, 2009, 05:06:31 am »
Im sure there is a similar one to this posted somewhere or in one of the cookbooks but anyway......
250g cabbage (wombok or white), roughly chopped 1/4 red onion OR 3 spring onions 1 carrot roughly chopped 80g beansprouts 100g packet Changs fried noodles
Satay dressing 150g crunchy peanut butter 4 tablespoons soy sauce 2 tablespoon brown sugar 2 garlic cloves, crushed 2 teaspoon sesame oil 1 tablespoon peanut oil
Chop cabbage, onion and carrot for 3-4 seconds on speed 4. Tip into seperate bowl and set aside. Add all dressing ingredients to the TM bowl and cook at temp 100 for 1 1/2 min, speed 2. Return cabbage mixture, noodles and bean sprouts to TM bowl with dressing mix on reverse speed 2 until combined. Serve with chopped coriander and a squeeze of lemon.
Members' comments
JD - I love this salad & I do one similar to this from Symply Too Good To Be True 3 by Annette Sym which has a low fat dressing. As the fried noodles go soft in the salad if not eaten on the day, I keep the dressing, noodles and the cabbage mixture in separate containers and just mix up the quantity I need for a meal. This way your salad stays fresh for days at a time. If anyone wants the low fat dressing, I will post it.
Riv_mum, hope you don't mind me putting this one with yours. Our forum members will have 2 to choose from, especially those looking to cut calories over summer.
LOW FAT DRESSING FOR ASIAN SALAD ABOVE
In a small container combine 1 tblspn soy sauce, 1/2 cup (125g) no oil fat free French dressing (Kraft), 1/3 cup (70g) brown sugar. Place lid on securely and shake until sugar has dissolved. Add to the salad just before serving.
Annette Syms salad recipe is :- Haven't converted it for the TMX, you can use riv_mum's times etc as a guide.
1 chinese cabbage, shredded 1/2 cup chopped shallots 1/3 cup slivered almonds 1/2 cup sliced celery 2 Tblspns toasted sesame seeds. Mix all of the above together along with 1 cup Changs fried noodles and the dressing or do as I do and take out as much salad as you want, a little of the noodles and some of the dressing and keep the rest in separate containers for later. If taking this salad along to a BBQ or party, don't dress it until you are ready to serve it.
24
« on: October 03, 2009, 10:40:01 am »
Name of Recipe: Pork chow mien Number of People: 4 - 6 adults Ingredients:
2 cloves of garlic 1/2 a red onion, quartered 2 carrots roughly chopped 1 red capsicum roughly chopped 2 tbs oil 500g pork mince 300ml water 3 tsp corn flour 1 tsp veg stock concentrate 40g soy sauce 80g oyster sauce 100g peas 1/4 cabbage shredded 500g thin hokkien or Singapore noodles
Preparation: chop onion and garlic on speed 7 for 5 sec. Add carrot and capsicum and chop on speed 5 for 4-5 seconds Add oil and cook for 4 min at varoma temp, reverse speed 2. Add pork mince and cook at varoma temp, 4 min, reverse speed 2.
Mix cornflour and water. Add cornflour and water mixture and remaining ingredients to the pork and veg. Cook at temp 100, 3 min, reverse speed 1.
While pork is cooking prepare noodles as per packet instructions.
Mix together pork and noodles in a bowl and serve.
Photos: to follow soon as i get them uploaded
Tips/Hints: Extra veggies like celery or zucchini could be added with the carrot and capsicum.
Other suggestions. 1. I added half a big zucchini and a stick of celery as well and when the cabbage was added, the bowl for full to the brim. Cooked okay though but it needed an extra 10 mins, and I also increased the speed to 2 in the final 5 mins as speed 1 wasn't turning it enough.
members' comments
VHJ - it was very nice. I will definitely make it again and might try adding some ginger with the onion and garlic. Thank you riv_mum.
JulieO - we thoroughly enjoyed it. I added half a big zucchini and a stick of celery as well and when the cabbage was added, the bowl was full to the brim. Cooked okay though but it needed an extra 10 mins and I also increased the speed to 2 in the final 5 mins as speed 1 wasn't turning it enough. Will be made again. Thanks for a great recipe.
Nay-nay - Made this with the added zucchini - sensational! It really makes a pot full - plenty of leftovers for lunch. I didn't have any oyster sauce and it still tasted good.
Carrie - gosh it was yummy. Thanks for the recipe riv_mum! Last time I made this, I used it as spring rolls filling. It was so tasty.
sue h - We really enjoyed this. I had some roast pork left over and shredded that before adding to the chow mein. It turned out lovely.
katesjoy - Was yummy on the night I cooked it and still yummy the next couple of days (it makes a family sized amount and l am just one person!). My niece and nephew also loved it as a pie filling. This recipe is now going in my "I've made it and loved it" folder.
Hally - I saw 300mls of water & thought that's a lot, added it anyway. Mine is very runny, have put it through a cullander & it's fine. Just way too much juice for me.
25
« on: October 02, 2009, 12:07:25 pm »
The whole fam loved this one!
Lots of ingredients but very easy to make. I didnt have any lemon grass or chilli so left these out. It is a very runny curry but is great with rice.
Could easily be bulked up by adding a carrot and small potato when chopping the capsicum and onion.
Will be making this one again.
5/5
26
« on: September 19, 2009, 11:18:39 am »
Ingredients:
1 onion 1 large clove of garlic 2 tbsp curry paste/powder 1 tbsp oil 700g diced pork 1 can diced pineapple with juice 2 tbsp cornflour 2 bananas sliced lemon to serve
Preparation: Chop onion and garlic for 5 sec speed 7. Add curry paste and oil and saute for 3 min, temp 100, speed 1. Add diced pork and saute on reverse-speed 2, temp 100, 7 min. Add pineapple, juice and cornflour. Cook at temp 100, reverse speed 1 for 2 min. Add banana and stir through for 1 min on reverse speed 1. Serve with a squeeze of lemon juice and rice.
This may need some tweeking as have only made it once. Turned out well and the kids loved it. Would reduce the banana next time or leave it out all together. You could add vegies with the pork.
members' comments
Thermomixer - if using pork fillet I think I would only cook the fillet at 90o for 5 minutes as it will cook faster than regular diced pork.
JD - Another winner, thanks riv_mum. Altered slightly, only used 3/4 of a banana, 1/2 can crushed pineapple and my pork fillet weighed 500g. Followed the rest of the quantities as per your recipe though and it made 3 good servings or 4 smaller served over steamed garlic rice sprinkled with coriander and served with a giant pappadam. Followed Thermomixers advice and used the lower temperature and less cooking time of a pork fillet. So quick and easy and one for visitors too.
27
« on: August 17, 2009, 02:46:24 am »
Just wondering if it would be possible to add a link/whatever so that we could chat live. Would be great to be able to talk via chat rather than trying to have a conversation via posts. Just a suggestion anyway.
28
« on: August 16, 2009, 08:53:16 am »
Number of People: 4 side serves (serve with white choc risotto or ice-cream etc)
Ingredients: 60g butter 2 tbsp brown sugar 2 apples sliced into rounds (I prefer to use grannies and leave the core in, just pick the seeds out) 60ml Amaretto liquor (optional)
Preparation: Place all ingredients into TM bowl and cook for 7 min, varoma temp, reverse speed 1, with TM cap off.
Tips/Hints: I have tried tripling the recipe but didn't have much luck, too much apple with little liquid so it didn't cook evenly. A double recipe may work ok. I don't usually put the Amaretto in as it is nice enough with out it.
I slice the apples .5 to 1cm thick. You could add sultanas, slivered almonds etc, the usual baked apple style ingredients.
members' comments
CP - Made this tonight, peeled, quartered & cored the apples and just sliced very thickly (no amaretto). When I finished cooking it I wasn't that impressed as it didn't really look spectacular and was so easy. Served it with ice-cream and toasted slivered almonds, and my goodness what a cracker of a dessert! Loved it for its simplicity and taste. Thanks RM.
29
« on: August 12, 2009, 08:34:52 am »
Name of Recipe: White choc risotto Number of People: Lots! about 10 small serves Ingredients:1L milk 40g butter 220g arborio rice pinch of nutmeg teaspoon of ground cinnamon 30g sugar (optional) 200g white choc Preparation:Place all ingredients except chocolate into TM bowl. Cook at temp 90, -speed 1 for 40 min. Add chocolate and stir on reverse for 1 min or until chocolate is melted. Serve with caramelised amaretto apples (recipe post to follow) Tips/Hints:This a sweet and rich desert and I find that the sugar is not necessary as there is already enough in the chocolate. A dark/milk choc risotto can be made the same way. You may want to omit the nutmeg and cinnamon. To make a Jaffa risotto add dark choc instead of white and mill orange rind before adding the rest of the ingredients. No reason why you couldn't halve the recipe to make a smaller lot. members' commentsChelsea - It was scrumptious! I followed your recipe exactly, just adding an extra minute to the chocolate stirring stage. I served the risotto with blueberries lightly dusted with icing sugar. Thank you! brazen20au - DH and 2 of the kids didn't like it! DD1 and I loved it though. Bron - This is a fantastic recipe for left over rice pudding. Helado de Arroz con Leche: Makes 1 litre and a bit!: Ingredients: 3 egg whites squeeze of lemon pinch of salt 120g sugar 500g left over cold rice pudding 200g fresh cream (35% fat) Preparation: Place butterfly and add egg whites, lemon juice, salt and sugar. Program 4 mins, 37º, Speed 3 and 1/2. Then program another 4 mins, no temp, Speed 3 and 1/2. Place in a bowl. Remove butterfly and place rice pudding and cream in Thx. Mix 30 seconds Speed 3 and 1/2. (I mixed Speed 7 as wanted it smooth) Gently fold into egg whites until all mixed in. Either line a rectangular with cling film 25 x 12 cm, or I used an aluminium 1 litre tray.Freeze for 2 hours at least. I had a little left over to let DH try some tonight after dinner! Even better with the chocolate!!!!!!!Yum Yum! JD - The choc risotto heats up nicely folks with some more milk added - tastes as good as the day it was freshly made. Have just made the above-mentioned ice-cream, thanks Bron. Tasted great, now I have to wait for it to freeze. Only used 60 g castor sugar with the egg whites and it was sweet enough for me. From that batch of choc risotto I got 6 servings + a litre of ice-cream.
30
« on: July 28, 2009, 03:09:52 pm »
Has anyone got the recipe for the custard George made in the TM on masterchef? I have had customers asking for it. Thanks!!!!
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