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Topics - Vivaroo

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Recipe Requests / Arnotts Cheese Shapes
« on: August 02, 2014, 02:58:42 am »
Hello lovely thermomix gurus.  I haven't been here for the longest time I hope you're all good & mixing up some delights.
You know Arnotts Cheese Shapes? Hubby is addicted, and I can't look at them without eating a whole box. I know, terribly unhealthy!  But if someone has a recipe that is somewhat similar I would be so grateful. It might slow down my scoffing if I have to make them first. 

Bread / no flour no knead seed bread
« on: April 13, 2013, 03:40:24 am »
1 cup / 135g sunflower seeds
cup / 90g flax seeds
cup / 65g hazelnuts or almonds
1 cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 cups / 350ml water

Weigh all dry ingredients in TMX and turbo a couple of times to slightly chop the nuts & seeds, but you want them to mostly retain shape.
Add wet ingredients and mix. If not coming together add a touch more water. Might even find it easier to mix in a normal bowl with a spoon, or mix all in the loaf mould.
Press in lined loaf tin or silicon loaf mould. Let sit for at least 2 hours or longer. 
Preheat oven to 175*c
Bake 20 mins, remove from tin and bake upside down for another 40 mins.
Let cool then slice.
Delicious toasted.

Mix and match your seeds but psyllium is essential to expand and hold it all together in place of flour.
Original recipe and beautiful photos here.

Tips and Tricks / Cake tin size conversion calculator
« on: August 24, 2012, 07:56:46 am »
I found this converter while agonising over whether a recipe calling for a 20cm cake tin can be made using a larger loaf tin.  Maybe you are a sufficiently novice baker like me and might find this useful:

Soups / Cabbage miso soup
« on: August 20, 2012, 12:27:42 pm »
Name of Recipe: Cabbage miso soup
1 small green cabbage
1 celery stick
1 onion
1 carrot
2 garlic cloves
2tbsp miso paste  
Few drops sesame oil  

Put roughly cut veggies into the  *: Chop to quite small and fine about sp 5 (but don't pulverise them!), add water with stock concentrate until it fills to 2 litre mark.   Cook 20mins 100degrees reverse sp 2.  At the last minute add finely chopped garlic and the miso paste.  The miso should be incorporated with no lumps, sp 2 worked for me.  Add a few drops of sesame oil if you like.

My cabbage was very small, you probably don't want more than to fill up to 2 litre mark before chopping.I used brown barley miso.  It's a light soothing soup that makes me feel good. So easy in the TMX and just the thing to keep in the fridge for a snack or light meal.

I got the recipe from here:

Recipe Requests / Healthy Sandwich Spread ideas please?
« on: August 12, 2012, 05:38:07 am »
Alternatives to butter or margarine for sandwiches or toast?  Preferably vegan no oil.  I can think of avocado, mustard, tahini, roasted pumpkin... what are your sandwich spread recipes?  Anything unique or obvious that you could share?

Sometimes nothing hits the spot like Vegemite with butter on toast - for the butter/marg avoiders have you found a Vegemite partner?

Thank you

Diet / Guacamole with peas
« on: May 03, 2012, 10:26:04 am »
Mmmm just made a delicious guacamole but instead of using 2 avocados, I only used one and substituted the other with 1 cup of frozen green peas, thawed.  Blitz those peas in your TMX first then add you usual ingredients and mix again.  Look how green it is!  Why have I never thought of this.  Do you need a recipe?

Both good nutritious foods but by substituting half the avo with peas you get the same volume, satisfying taste but a lot less calories.  Calories per 100g:  avocado 160, peas 77

Condiments and Sauces / Lime & Sesame dressing - low oil, low sugar
« on: April 24, 2012, 11:50:21 pm »
I hope you don't mind my tweaks to the original Desert Lime & Sesame Dressing posted by achookwoman.  This is based on a half batch of the original measures.

2 garlic cloves (5g)
5-10g fresh ginger
55g rice wine vinegar
35g soy sauce
12 small dates (45g)
1 tbsp tahini (15g)
1 tsp sesame oil (5g)
50g water
1 tsp chia seeds
juice of 1 lime (20g)

Blitz on high speed for about a minute so all is combined and smooth.  It's a nice thickish dressing and as with everything alter to taste.  I store in a jar in the fridge and give it a good shake each time I use it.  The kids love it on salads for school lunches.

Chit Chat / Non-dairy milk - what do you prefer?
« on: March 11, 2012, 09:29:09 am »
I've been making almond milk for a while and decided to buy some soy beans to try making that.  Although in the past soy milk hasn't been my favourite, I thought homemade might be better.  Yet to try.  Which got me thinking, what milks do you all make, and which ones get the most favourable reactions?   

Drinks / Pineapple blueberry 'green' smoothie
« on: February 22, 2012, 11:51:04 am »
Before I forget I have to write down this good combination daughter & I had for breakfast today:

2 slices frozen fresh pineapple (with core, good source of bromelain)
Handful frozen blueberries
Handful mixed salad greens (red chard, tatsoi, spinach etc)
1 peeled lime
1 tbsp desiccated coconut
1 tbsp my LSA mix (ground linseed, sunflower seed, almond, pumpkin seed)
200 mls water, I didn't bother with ice because there wasn't any, and fruit was frozen anyway.

I think that was it!  Let me know what you think.

I'm looking at a recipe to make mayo which contains oil, silken tofu, milk (I will use almond milk), dijon, lemon, vinegar, spices etc.  The recipe states a fridge life of approx 2 weeks.

Now when I make my almond milk, I only make small quantities because I find it not good after 3 days, it's just soaked nuts & water, no salt added.  I also think once silken tofu is opened it should be used within 3 days. 

Once made into mayo, would the oil, vinegar and added salt be a factor in extending the life?  When making condiments do you consider the life of individual components?

Chit Chat / Empowering kids to eat right
« on: January 28, 2012, 02:20:12 am »
Just spotted these cafeteria lunch trays as an idea to let kids make (and most importantly eat & ENJOY) their own meals - ie fill up each compartment with different foods; various chopped/whole/grated raw veges, some hummus dip, nuts/fruit, a small portion of something baked like a vege lasagna, some steamed veges like peas & beans etc.  My kids took one look at the picture of the tray and got very excited!  They're a little older and are happy to eat all that I make (mostly) but still I notice the enthusiasm when I arrange a variety of ingredients out in bowls for them to create their own - eg sushi, tacos, mini pizzas.  Yeah 1 pot meals are still the best when we're rushing after work etc, but you know, get the maid to cut up a variety of appealing veggies and bit & pieces and see how the kids go with that. 

What are your kids enjoying right now?  My 11yo is very enthusiastic about making school lunches - the night before! (I could never get in that habit).  Makes my life so much easier, and makes her happy and feel grown up.

Starters and Snacks / Not Quite Nigella's Easiest Four Bean Hummus Dip
« on: January 26, 2012, 03:54:32 am »
Name of Recipe: Easiest Four Bean Hummus Dip
Number of People:2 greedy dip lovers

 1x 400g/14 oz tin four bean mix, rinsed & drained
 2 tablespoons lemon juice (half a lemon)
 2-3 tablespoons oil or water (use water if you want it lower in fat)
 1.5 tablespoons tahini
 1-2 garlic cloves, chopped finely, how many depending on size and if you like it garlicky
 1/2 teaspoon ground cumin
 Ground black pepper to season and oil to drizzle on top (optional)

Blitz in TMX and eat


I didn't have tahini or ground cumin - but I did have sesame seeds, cumin seeds and my lovely TMX.  So I ground this up, then added 1 tbsp EVOO, didn't quite make tahini but close enough and the only other thing I added a little sumac and a sprig of coriander & parsley at the end.  Yummo.

Delicious satisfying mildly spiced potatoes cooked in coconut. 
The spice blend is lovely, I will make a larger batch and keep in a jar for a quick fix anytime.
Not really a tweak I made my own coconut milk as I didn't have canned, and I also added sweet potatoes.  Would be lovely to cook many vegetables this way.

News about Thermomix / Win a TMX -
« on: January 15, 2012, 08:04:05 am »
Have your friends/family seen this competition, share an original recipe and could win 2nd prize - a Thermomix  ends 30/01/12

Cakes / Healthy chocolate cake (moist date cake) with nut icing
« on: January 14, 2012, 12:03:46 pm »
Been meaning to try this one for ages since reading 'Eat to Live' by Dr Fuhrman, here goes...

Healthy Chocolate Cake  Source: SERVES: 12

1 2/3 cups whole wheat pastry flour (220g)
1 teaspoon baking powder
3 teaspoons baking soda
3 1/2 cups pitted dates, divided
1 cup pineapple chunks in own juice, drained (160g)
1 banana
1 cup unsweetened applesauce (EDC recipe, 3 apples = 1 cup)
1 cup shredded beets - 1 large peeled (120g)
3/4 cup shredded carrots 1 peeled (90g)
1/2 cup shredded zucchini 1 small (60g)
3 tablespoons natural cocoa powder
1/2 cup currants (70g)
1 cup chopped walnuts (90g)
1 1/2 cups water (270ml)
2 teaspoons vanilla extract

1 cup raw macadamia nuts or raw cashews, unsalted
1 cup vanilla soy milk
2/3 cup pitted dates
1/3 cup brazil nuts or hazelnuts
2 tablespoons cocoa powder
1 teaspoon vanilla extract

Preheat oven 180oC
Mill flour sp 10 1 min.  Add baking powder & soda, mix & reserve in small bowl.
Make applesauce directions EDC p.60

While applesauce is cooking prepare other ingredients: peel beets & carrots and chop into quarters.  Chop walnuts & 1/2 cup of dates by hand, or use TMX before applesauce step.

Add to cooked applesauce 3 cups of the dates, pineapple,banana and puree.  Pour into a large bowl (or grab your 2nd TMX bowl at this point).

Grate beets, carrots, zucchini in TMX sp 5 5 secs.  Add sliced dates, cocoa powder, currants, walnuts, water, vanilla and flour mixture.  Mix sp 2 10 secs.  Combine this with the date/pineapple/apple puree, either in TMX or a large bowl and mix well. Spread in a 24cm x 34 cm nonstick baking pan.  I used 2 loaf pans.

Bake for 1 hour or until a toothpick inserted into the centre comes out clean.  It's a very moist cake, benefits from extra cooking & resting until cool.

Combine all icing ingredients until smooth and creamy. Place a dollop over warm cake and serve. If desired, you may spread on cooled cake instead.  I didn't try the icing so can't comment on this part.

Tips:  I think the name of this cake is misleading, it's more of a fruit/date cake than chocolate.  It's OK if you're not expecting a rich chocolately cake.  I'm going to "sell it" as a moist date cake.  The kids didn't like it even though it was quite sweet.  I kinda like it, next time I will halve the recipe and fill muffin tin instead, it will help the cooking process.  Would benefit with addition of ginger (if you like ginger like I do).  I'm not a big dessert fan, so making a healthy cake seems like wasted effort when I could just as easy cook up a lovely healthier savoury dish... but for people craving dessert if on weight-loss/healthy lifestyle change type diet this might appeal.  I've frozen slices and will put in the kids lunches and see if they like it another time.

 I liked the cake better the next day, cold from the fridge. I used mix of spelt & wheat, the remains of what I had in the cupboard.

Members' comments

JuliaC83 - Sadly this was a big flop in my house. The texture / smell had everyone running lol.  I now have two cakes that may be going to the chickens. Was worth a try.

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