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Messages - Thermoconvert
16
« on: November 23, 2009, 04:35:17 am »
I posted this in a similar thread, but in case you didn't see it.
DOG FOOD
Ingredients 400g long grain rice 1200g water 300g pasta 250g vegetable/fruit scraps appropriate for dogs (carrots, broccoli, apple etc. NO onion, potato skins or garlic) 2000g pet mince
Method Weigh rice in basket. Place water into TM bowl. Insert basket with rice and cook for 13 minutes at 100c on speed 1. Remove basket of rice. Add pasta and vegetable/fruit scraps to water and replace rice basket in TM. Cook for 10 minutes on 100c on reverse and speed 1. Place cooked rice, vegetable/fruit scraps and pasta in TM and grind on speed 8 until desired consistency. Allow to cool and mix through the raw pet mince.
General Tips Makes a large amount, which is easily portioned and frozen. Ensure dog food is labeled as such. Feel free to add your dog’s favourite foods (sardines etc) to adjust the flavour.
17
« on: November 23, 2009, 04:14:41 am »
Thanks Judy. Once everything has boiled down it only makes about 1litre. I always fill up our bottle and then fill another little bottle to use as a gift. My husband uses it full strength on his eggs and the older men I have given it to seem to love it.
18
« on: November 23, 2009, 03:55:30 am »
GINGER AND PECAN SLICE
Ingredients 250g butter (or margarine) 210g sugar 1 teaspoon ginger powder 1 packet of pecans (approximately 110g) 1 packet of glazed ginger (approximately 200g) 290g self-raising flour
Method Pulse glazed ginger and pecans 4-5 times on turbo. Remove from bowl and place aside. Melt butter on 100c for 2½ minutes speed 1. Add all other ingredients and mix on reverse, speed 2 for 1 minute. Press into greased or lined tray and bake in moderate oven for 20-25 minutes (until golden in colour).
General Tips This slice is easier to cut once cooled (or even the next day) with a very sharp knife.
members' comments
JD - I used glace ginger from Charlesworth nuts. It is delicious, almost fudge like (is this how is should be TC?) I cooked it for 25 minutes
thermoconvert - It is definitely a soft slice, I am not sure how I would describe it but it can be crumbly if cut too early.
JD - Soft slice, yes that describes it well. Mine was cold before I cut it and it didn't crumble at all. Perfect.
19
« on: November 23, 2009, 03:38:50 am »
Just remember these are a years worth of recipes:) I am a little lazy with converting some of my recipes from cups to grams. Must get onto a few more too.
20
« on: November 23, 2009, 03:32:51 am »
WORCESTERSHIRE SAUCE
Ingredients 680g vinegar (white or brown) 180g treacle (molasses also works fine) 130g plum jam (I use the recipe from Everyday Cooking for this) 15g fresh garlic 10g fresh ginger 5-10g ground cloves (depending on taste required) 5-10g fresh chilli (depending on heat required) 3 teaspoons of black pepper 3 teaspoons of salt
Method Place all ingredients into TM bowl and process on speed 10 for 30 seconds. Cook for 10 minutes on Varoma on speed 2 (MC in half position). Scrape sides and cook for a further 40 minutes on 100c on speed 2 (MC in half position). Process for one minute on speed 8 (be careful of heat).
Pour into sterilized bottles and seal. Lasts for well over a year.
General Tips You can dilute this further, up to ½ syrup ½ water to adjust taste. If you are not scared of making a little mess this recipe can be doubled. Just double all ingredeints and add 680g of vinegar to process and add the remaining 680g before coooking comences. It will spit a little...you have been warned:)
21
« on: November 23, 2009, 03:16:43 am »
I have used white and brown and both have worked out fine. I buy the basic homebrand vinegar and according to the ingredients the only difference between the two is some colouring added. I now only buy white.
22
« on: November 23, 2009, 02:59:55 am »
I have used white and brown vinegar and both have worked out fine. I have had all these recipes in a file for ages. it is lovely to find a place to finally share them.
Thermomixer, you just reminded me to post my Worcestershire Sauce Recipe:) Must look if there is already one on here.
23
« on: November 23, 2009, 02:56:45 am »
MUESLI BARS
Ingredients 40g apricots 45g dates 90g dried fruit 50g oat bran (I mill oats to make this) 20g pumpkin seeds 50g unsalted nuts 40g almonds 90g coconut 25g wheat germ 130g rolled oats 35g sunflower seeds 200g unsalted butter 160g honey 200g sugar
Method Place apricots, dates and dried fruit into TM bowl and process on speed 8 for 8 seconds. Remove and place into bowl. Mill 50g oats to make oat bran. Add pumpkin seeds, nuts and almonds to TM bowl, turn dial to closed lid position and pulse 5 times. Add coconut, wheat germ, rolled oats and sunflower seeds to TM bowl and roast for 8 minutes on 100c on speed 1. Remove and place into same bowl as fruit. Place butter, honey and sugar into TM bowl and cook for 8 minutes on 100c on speed 2. Pour sauce over all other ingredients and mix quickly and thoroughly. Scrape into baking paper covered tray and spread and press firmly with a spatula. Allow to cool and cut with sharp knife.
Note: If you like 'chunky muesli bars, you can get away with processing the fruit less and not pulsing the nuts at all.
If the mixture looks a little 'wet' just add 1/2 - 1 cups more of oats at final stage.
Yoghurt Topping: 3/4 cup icing sugar 1 Tbsp lowfat plain yogurt 1/2 tsp grated orange or lemon rind 1/2 tsp orange or lemon juice (or omit juice and only use 1/2 cup of icing sugar) or 1/4 cup yoghurt little honey and few drops of apple juice
I have used these to ice cakes which are quickly eaten, so am not sure how well icing would store. Would definitely keep them in the fridge though. Let me know how it goes if you ever try it.
members' comments
caquince - Just put these together...am waiting anxiously for them to harden. I was eating the mixture, and it tastes delicious! It is quite sweet - I was not sure if it would be. I also tried rapadura sugar instead of regular sugar to see if it would still taste good. It seems like they will be great! I think I will even try to reduce the amount of sugar next time... I am always trying to reduce the amount of sugar that goes into my toddlers mouth, but he will LOVE them! I definitely would not feel guilty giving him one of these - full of good and tasty things! Thanks so much TC!
containergirl - I made these with quite a bit of 'creative' adaptation for my fussy families tastes. 190g apricots (the only dried fruit to pass DD lips...except for in hot cross buns when she will accept small quantities of sultanas and currants) 50g oat meal 95g cashews (replacing pumpkin seeds, nuts and wheatgerm) 45g almonds oats, sugar, honey, butter, coconut as per real recipe
I wasn't sure on the consistency and probably should have added more oats as thermoconvert advised. It was a bit too sticky to set. Feeling a bit deflated (because one should never try a new recipe while getting dinner and doing the evening rush Cry) I popped it into a container in the fridge. Next day DD and I roll them into small balls or logs and roll in coconut and they were a real hit. We have masses of them on hand now. I look forward to trying them again and if they set that would be great but if they don't they work a treat as balls. Thanks for the great addition to our families snack pile.
24
« on: November 23, 2009, 02:52:30 am »
DOG FOOD
Ingredients 400g long grain rice 1200g water 300g pasta 250g vegetable/fruit scraps appropriate for dogs (carrots, broccoli, apple etc. NO onion, potato skins or garlic) 2000g pet mince
Method Weigh rice in basket. Place water into TM bowl. Insert basket with rice and cook for 13 minutes at 100c on speed 1. Remove basket of rice. Add pasta and vegetable/fruit scraps to water and replace rice basket in TM. Cook for 10 minutes on 100c on reverse and speed 1. Place cooked rice, vegetable/fruit scraps and pasta in TM and proces on speed 8 until desired consistency. Allow to cool and mix through the raw pet mince.
General Tips Makes a large amount, which is easily portioned and frozen. Ensure dog food is labeled as such. Feel free to add your dog’s favourite foods (sardines etc) to adjust the flavour.
25
« on: November 23, 2009, 02:46:27 am »
I'm sure it would be fine frozen. I opened one jar and used half. The rest of the jar lasted for over 4 months in the fridge and was still fine! This realy surprised me, I guess it is a little like a jam.
26
« on: November 23, 2009, 02:44:27 am »
I use the longer chunkier ones. They are not super hot. You could always modify the amount of chilli to required taste. The original recipe given to me had 250g of seeded chilli. I am super lazy and find it easier to process whole, halve the chilli and waste less:)
27
« on: November 23, 2009, 02:41:03 am »
TOMATO SAUCE
Ingredients 1kg tomatoes 2 apples (cored) ½ onion 160g sugar 260g vinegar 1 tablespoon salt 1/6 teaspoon cayne pepper or chili ½ teaspoon ginger ½ teaspoon ground cloves 1 teaspoon allspice
Method Place all ingredients into TM bowl and process on speed 8 for 30 seconds. Cook for 10 minutes on Varoma on speed 2. Scrape sides and cook for a further 40 minutes on 100c on speed 2. Process for one minute on speed 8 (be careful of heat).
Pour into sterilized bottles and seal.
General Tips You can thicken this sauce by increasing the time.
28
« on: November 23, 2009, 02:33:47 am »
This recipe is best used with soft, bruised and/or mushy apricots, which you really wouldn't want to eat fresh.
APRICOT NECTAR
Ingredients 800g apricots (stones removed) 900g water 400g sugar
Method Place apricots and water into TM bowl and cook for 25 minutes at 100c on speed 3. Add sugar and cook for 10 minutes on 100c on speed 3.
Pour into sterilized jars and seal.
General Tips You can thin this puree with water and serve with ice as a drink. Has a shelf life of over 6 months.
29
« on: November 23, 2009, 02:30:09 am »
This is one of the easiest recipes that I have made in the Thermomix. I originally used to make it on the stovetop and have converted the recipe.
SWEET CHILLI SAUCE
Ingredients: 125g whole red fresh chillies (stalks removed) 250g sultanas 4 teaspoons of fresh ginger (cut in small chunks) 8 cloves of garlic 2 teaspoons salt 1 ½ cups white vinegar (360g) 3 cups of raw sugar (610g) 1 cup of water (250g)
Method Place all ingredients into TM bowl and process on speed 8 for 20 seconds. Cook for 10 minutes on Varoma on speed 2. Scrape sides and cook for a further 40 minutes on 100c on speed 3.
Pour into sterilized bottles and seal.
General Tips You can thicken this sauce by increasing the cooking time or make it 'chunkier' looking by decreasing the initial processing time.
I have bottled it and it has always lasted 6 months, but I am sure it would last longer (if i could keep my husband away from it:)
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