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Topics - stacelee

Pages: [1] 2
1
Main Dishes / Mediterranean chicken salad - low carb friendly
« on: November 17, 2014, 09:38:48 am »
Name of Recipe:
Mediterranean chicken salad - low carb friendly
Number of People:
4
Ingredients:
1½ cups (375ml) chicken stock
½ cup (125ml) white wine
4 (680g) single chicken breast fillets
2 medium (400g) yellow capsicums
200g baby rocket leaves
250g teardrop tomatoes, halved
1/3 cup (50g) black olives
Anchovy dressing
½ cup firmly packed basil leaves
½ cup (125ml) extra virgin olive oil
2 tablespoons finely grated parmesan cheese
2 drained anchovy fillets
1 tablespoon lemon juice
Preparation:
Combine stock and wine in a medium shallow pan, bring to the boil. Add chicken and simmer, loosely covered, for about 8 minutes, turning once, until chicken is cooked through. Remove chicken from pan, stand 10 minutes before slicing.

Meanwhile, quarter capsicums, remove and discard seeds and membranes. Roast in a very hot oven or under grill, skin side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes; peel away skin, slice capsicum thinly.

For the anchovy dressing, blend all ingredients until smooth.

Arrange the rocket, tomatoes, olives, chicken and capsicum on serving platter. Just before serving, drizzle with the anchovy dressing.


Thermomix:
Combine basil leaves, oil, parmesan cheese, anchovy fillets and lemon juice in TM bowl, blend 30 seconds, speed 9.
Pour into another jug.
Without cleaning bowl, pour 1 litre of water into bowl
Arrange chicken breasts in Varoma, season with salt and pepper (garlic salt if desired).
Steam on Varoma, speed 3, 25 to 30 minutes or until chicken breasts are cooked through.
Arrange rocket, tomatoes, olives, chicken and capsicum on a platter or in a bowl. (Roast capsicums as above if desired, although they are also nice left crispy)
Drizzle with dressing.

8.7g carb, 541 calories

Source: 501 Low-Carb Recipes - The Australian Women's Weekly

2
Soups / Curry and Lime Lentil Soup
« on: September 01, 2014, 04:49:31 am »
Name of Recipe:Curry and Lime Lentil Soup
Number of People:4
Ingredients:
2 teaspoon vegetable oil
1 tablespoon hot curry paste
1 medium brown onion, chopped finely
2 cloves garlic, crushed
2cm piece fresh ginger, grated
1 teaspoon cumin seeds
1 cup red lentils
2 cups vegetable stock
2 1/2 cups water
400g can diced tomatoes
1 teaspoon finely grated lime rind
1/4 cup lime juice
1/3 cup chopped flat leaf parsley



Preparation:1.Heat oil in a large saucepan.

2.Cook curry paste, stirring, until fragrant.

3.Add onion, garlic, ginger and cumin; cook, stirring, until onion softens.

4.Add lentils, stock, water and tomatoes; bring to the boil. Reduce heat; simmer, uncovered for about 20 minutes or until lentils are soft.

5.Stir in rind and juice; return to the boil.

6.Remove from heat; stir in parsley. Season to taste with salt and pepper.

(if freezing, omit parsley until serving).

Thermomix Instructions
1.  Place garlic and halved onion and ginger in bowl and chop sp 5, 3 sec
2. Add cumin and curry paste and saute 5 min, 100C, sp 2
3. Add lentils, stock, 2 cups water, diced tomatoes, lime rind and lime juice and cook 25 min, 100C, sp 1 with basket sitting on top of lid.
4. Blend 30 seconds, sp 8 and serve with chopped parsley



Photos:

Tips/Hints:Originally from The Complete Book of Modern Asian - Women's Weekly


3
Cakes / Banana Caramel Cake
« on: August 16, 2014, 08:16:02 am »
Converted from a Women's Weekly Facebook Post - Original recipe in Women's Weekly Cakes and Slices

Banana Caramel Cake

Ingredients:

125g butter
170g brown sugar, firmly packed
2 eggs
3 bananas
225g self-raising flour
1 teaspoon bicarbonate of soda
¾ cup sour cream
1 tablespoon milk
CARAMEL ICING
60g butter
110g brown sugar
2 tablespoons sour cream
190g icing sugar


Directions:

Grease a 14cm x 21cm loaf pan.
Mix butter and sugar, sp4, 1 minute
Add eggs and sour cream, mix sp4, 30 seconds
Add bananas, broken into pieces, mix sp4, 20 seconds
Add flour and bicarb, mix sp4, 20 seconds or until flour is well combined.
Pour mixture into prepared pan. Bake in moderate oven for about 1 hour, stand 5 minutes before turning on to wire rack to cool. When cold, spread with icing.

Caramel Icing:
Mix butter and brown sugar, sp2, 60C, 2 minutes
Add sour cream, mix sp2, 100c, 4 minutes
Add icing sugar, mix sp4, 30 seconds.

Keeping time: 4 days.

TIP: The bananas used for these cakes must be over-ripe—the sweeter and softer the better!

4
Chit Chat / New App from New Wave
« on: July 31, 2014, 02:50:42 am »
Hi Guys, not sure if anyone is aware but New Wave have released a new app with recipes for their appliances including the pizza maker, six way cooker, the Thermochef, induction cooker, air fryer and yoghurt maker.  I've had a quick look at it and it has a fair bit in it.  It is available for android and iphone.

5
I'm not sure if anyone can help me.  I'm sure I found a recipe on here a while ago for a pasta/tomato/passata/marinara sauce that you cooked overnight in a slow cooker.  I made it and bottled quite a few jars...we have now run out and I've been able to score a large shopping bag of tomatoes from Woolies for $3 and I want to make some more and of course I now can't find the recipe.  I thought it might have been one that Uni posted about but I'm not sure.  Thanks for any help

6
Chit Chat / New recipe/cookbook website.
« on: January 28, 2014, 05:24:59 am »
I tripped over a website today that I didn't even know existed. Cooked.com.au  I'm not sure if anyone else knows of it? They are setting themselves up as the go to place for recipes and cookbooks.  You can do a trial membership on it and it looks fairly legitimate.  They have books by people like Billy Law and Margaret Fulton that you can browse through and look at the full recipes.  I also discovered that if you are using paprika app on the ipad/iphone, you can save recipes easily.  I'm seriously considering a membership when my trial expires as they have a few books that I actually do use fairly regularly.

7
Due to life (anyone want two teenagers) I haven't been posting but lurking but if anyone is looking for catering equipment or related items,  our business is Commercial Food Equipment.  We are located on the south side of Brisbane and are a family owned company specialising in everything from Teaspoons to Coldrooms and everything in between. We have been in operation since 1970 in the same location under the same ownership.  Our website is continually being added to and our range is much larger than what is currently on the site. We are able to track down items for people so feel free to ask if you are looking for something in particular. We are happy to sell to the general public and welcome anyone into our showroom.

www.commercialfoodequipment.com.au

Have  a great day
Stacey

8
Cakes / Raspberry and Coconut Muffins
« on: June 20, 2012, 11:04:10 pm »
Raspberry and coconut muffins


Prep Time: 10 mins | Cook Time: 20 mins | Makes: 12 muffins | Difficulty: Easy

Ingredients:

375g self raising flour
90g butter, chopped
220g caster sugar
310ml buttermilk
1 egg, beaten lightly
30g desiccated coconut
150g raspberries
2 tbs shredded coconut
Directions:

Preheat oven to 200c/180c fan forced. Grease 12 hole muffin pan.

Sift flour into large bowl, rub in butter with fingers. Add sugar, buttermilk, egg, desiccated coconut and raspberries, mix until just combined. Spoon mixture into pan holes, sprinkle with shredded coconut.

Bake about 20 minutes. Stand muffins in pan 5 minutes. Turn topside up onto wire rack to cool.

286 calories per muffin

Thermomix instructions

Mix butter and flour speed 4, 1 minute

Add rest of ingredients excluding raspberries and mix 20 sec speed 3 or until just combined

Add raspberries and use spatula to incorporate into mix.

Bake 180c, 20 minutes

Source: Woman's Weekly Kitchen


Members' comments

jo nz - I love this recipe! 

9
Chit Chat / Recipes to import into Living Cookbook etc
« on: May 23, 2012, 04:13:33 am »
Hiya,

I'm not sure if anyone is interested, but I have been gradually importing the recipes from here into Living Cookbook.  I have just finished getting all the "Starter & Snacks" recipes in.  I have exported them to a file in Mastercook format as a mx2 file.  If anyone would like the file to import it into whatever software they are using please let me know.  I can also export it as a couple of other formats.

Cya
Stacey

10
Chit Chat / Disgusted with a salesperson
« on: May 19, 2012, 05:23:46 am »
I just need to vent for a moment.  This morning I went into a homewares shop that I go into at least once a week.  There was a salesman in there who I have never seen before showing a group of three women the thermochef.  It was sitting laid out on a table but was not actually in use.  The salesman was explaining that all the parts could go in the dishwasher and that the motor was the same as the thermomix.  He was stating that he had had a thermomix for years and was giving the impression that the thermochef was identical.  Now either he does not know his product or he was blatantly lying.  I have both the machines, and while the thermochef is adequate, it definately does NOT have a motor as good as the thermomix...and the jug is NOT able to go through the dishwasher (stated in their instruction manual....it can't even be submerged).

I was so annoyed with him that I wanted to front him about it....but didn't because I do frequent the shop and my husband was only a couple of shops down waiting for me.  I HATE when people don't know their product or are liars.

11
Main Dishes / Pork Larb
« on: May 02, 2012, 11:28:50 am »
I couldn't see a recipe for Larb here so I thought I'd convert a fairly basic one that I found on Taste.com.au.  I've added coriander and garlic because I like the taste of them in a larb but they weren't in the original recipe.  I've posted the original instructions as well as my modifications...I left the peanuts out because I'm not a big fan of cooked nuts, but you would probably want to chop them before step one if you wish to add them.

Pork larb

Ingredients:

350g pork mince
1 stalk lemongrass, trimmed, white part only, finely sliced
1 long red chilli, seeded and finely sliced
1/2 cup chopped mint
2 green onions, thinly sliced
50g (1/3 cup) chopped peanuts
1 tablespoon fish sauce
2 teaspoons brown sugar
2 teaspoons lime juice
1 baby cos, whole lettuce leaves, washed, dried
1 clove garlic
1/2 bunch coriander leaves

Directions:

1. Heat a little oil in a wok or large non-stick frying pan over high heat. Add the pork and cook for 3-4 minutes or until sealed. Add the lemongrass and cook, stirring, for another 2 minutes.

2. Add the chilli, mint, green onions and peanuts and cook, stirring, for 3-4 minutes.

3. Meanwhile, combine the fish sauce, brown sugar and lime juice in a small bowl and stir until sugar has dissolved.

4. Pour the fish sauce mixture into the wok or saucepan and cook for 2-3 minutes. Remove from the heat and set aside to cool for a few minutes.

5. To serve, arrange lettuce leaves on serving platter. Spoon pork mixture into the lettuce leaves and serve immediately.

Modified for thermomix
1. Chop coriander leaves and mint, 3 seconds sp. 7.  Scrape into bowl
2. Add lime juice, sugar and fish sauce to jug, cook 3 minutes, sp. 2 80 deg.  Set aside.
3. Chop chilli, garlic, green onions, lemon grass 10 sec, sp. 9.
4. Add pork mince, cook reverse, sp. 1, varoma, 8 minutes
5. Add coriander, mint and fish sauce mixture, cook reverse, sp. 1, varoma, 7 minutes.
Serve with lettuce leaves

Source: http://www.taste.com.au/recipes/22679/pork+larb

members' comments

bickie - I made it tonight and agree - delicious. I wanted to try it in thermomix and was very happy with results. Great conversion thanks! I think the wok might give you quite a different dish but as I'm not familiar with the dish I was happy with the thermomix result. Had no peanuts and was a bit unsure of the toasted rice approach and so (Gert cover your eyes) used cashews. Sacrilege I am sure!!! But yummy.




12
Cakes / Basic Butter Cake - Lady Flo Bjelke-Peterson
« on: March 15, 2012, 10:38:32 am »
This one turned out beautifully as well.  I've iced it with the buttercream icing recipe that was posted here.

Basic Butter Cake - Lady Flo Bjelke-Peterson

Prep Time: 4 min | Cook Time: 30 min | Servings: 1 | Difficulty: Easy

Ingredients:

2 eggs
125g butter
185g sugar
250g self raising flour
1/2 cup milk
pinch salt
1/4 tsp Vanille essence

Directions:

Beat all ingredients in a bowl for 4 minutes.  Pour into a well-greased 18cm cake tin and bake in a moderate oven (180-200C) for 30 minutes.

Thermomix instructions
1. Mill sugar for 10 sec, speed 9
2 Add the rest of the ingredients and mix 2 min, speed 4
3. Scrap jug then mix again another 2 min, speed 4

Iced with Buttercream Icing from Forumthermomix

members' comments

@HomeMum - thanks for this great recipe. I just used a double batch in my Wilton decorative tin and it worked perfectly. A huge relief after 3 failed attempts using a mudcake recipe which kept sticking.
Being a large tin I think in the end it was baking for about 60 mins in total. I let it cool down for 10 mins. Trimmed off the excess and then flipped onto a large rack.




13
Cakes / Basic Biscuit Mixture - Lady Flo Bjelke-Petersons
« on: March 15, 2012, 10:26:04 am »
I converted this recipe today and was really happy with the way it turned out.  I thought others might be interested.


Basic Biscuit Mixture

Prep Time: 2 min | Cook Time: 10 min | Servings: 24 | Difficulty: Easy

Ingredients:

125g butter
90g castor sugar
1 egg
250g self raising flour

Directions:

Cream butter and sugar.  Add egg and beat well.  Add sifted flour to mixture and turn onto floored board.  Knead lightly.  Roll out and cut, or alternatively roll into balls, or place in dessertspoonfuls onto greased tray.  Bake in moderate oven (180C - 200C) for 10-12 minutes.

Thermomix instructions
1. Mill sugar 10 sec, speed 9
2. Add butter, mix 1 min, speed 4
3. Add egg, mix 30 sec, speed 4
4. Add flour, mix 1 min, speed 2.  Scrape down, mix again 30 sec, speed 2.

Refrigerate dough until firm.

Variations:
* 2 level tablespoons desiccated coconut
* 90g sultanas, currants, chopped cherries or chopped peel
* 2 level tablespoons grated lemon or orange rind
* 90g chopped nuts
* 2 level tablespoons cocoa as a substitute for the 2 level tablespoons of flour
* Before cooking, biscuits can be rolled i sugar, rolled into balls and topped with jam or rolled in cereal flakes.  After cooking, they may be joined together with mock cream or iced with chocolate or lemon icing.

Members' comments

ES - Thanks for converting this recipe. It is my all time favourite biscuit recipe. It is so versatile. I sometimes sprinkle coloured sugar on it before baking, and it is also a great recipe to decorate with royal icing.

I have made this once in my Thermo Chef, but I did it a little differently:
I milled the sugar first too.
I then mixed the butter on speed 5/2 minutes.
I added the eggs and mixed Speed 4/10 seconds;
I added the flour through the hole in the lid on the knead (interval) setting for 45 seconds (or until mixed);and
I then tipped it out on the bench, formed it into a ball and rolled it out
Oh, and I never bother refrigerating it before rolling it out.

snappy -  they are delicious, very much like shortbread. I just sit a freckle on top of the biscuit before baking - don't press it in.  When the biscuits are cooking the chocolate bottom of the freckle just melts into the biscuit.

Missymoo76 - Also nice for kids. Brush with milk & sprinkle 100's & 1000's on them. I've made these for years & just did it naturally in my tm.

Denzelmum - Kids had fun making this. So many possibilities!








14
Chit Chat / Travelling to Italy and Germany
« on: January 31, 2012, 10:49:26 pm »
Hi,

It looks like I will probably be going to Italy (Venice) and Germany (Munich) within the next few months for a couple of weeks.  Any suggestions on purchases/sightseeing?  I was wondering if since the Thermomix (Bimby) is so popular in Europe, if any bookshops would carry recipe books etc or if Vorwerk actually has a storefront anywhere?

Thanks for any advice
Stacey

15
Chit Chat / Ipads in the Kitchen
« on: December 20, 2011, 02:23:13 am »
I know there are a few other people who use their Ipads in the kitchen.  I thought I would let you know that I just tripped over a new Belkin Ipad dock/holder at Dick Smith that is designed for use in the kitchen.  I thought it was a brilliant design....I'm constantly propping my Ipad up on things.  Its available on their website (DSE)...I'm not sure if anyone else is carrying it yet.

Take care
Stacey

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