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Topics - mcmich

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1
Chit Chat / Threads
« on: November 14, 2016, 07:55:17 am »
Just wondering if anyone else is a bit frustrated by some of the threads that seem to be stuck on the first page of chit chat?
For example - Forum Announcement, it has been 2 1/2 yrs since that has been active. Forum problems being adressed by MM - 1 year.  Forum suggestions 2016 - march and forum fest 2016 which is locked. Comments re CC's new challenge - March 2016.
Would it be possible to have these threads put down the line a bit or is there still interest?

2
Cakes / Date, Orange and Banana Muffins
« on: December 15, 2015, 10:44:37 pm »
Date, Orange and Banana Muffins

Ingredients

150 g plain flour
80 g wholemeal plain flour
3 tsp baking powder
1/2 tsp bicarb soda
1/2 tsp salt
1/4 tsp nutmeg
160 g pitted dates chopped in TMX for 10 seconds, sp 8
1 medium sized orange
2 eggs
110 g brown sugar
125 mls olive oil
2 medium bananas
125 mls orange juice
1 tsp vanilla bean paste or extract
pitted dates chopped in half for topping

Method

* Preheat oven 200C
* Put both flours, baking powder, bicarb soda, salt and nutmeg in  *:. Sift together, 10 sec - sp 6
* Put aside in a large bowl and stir through the chopped dates
* Roughly chop orange and place in  *: 10 sec - sp 8. Scrape down  *: and repeat until you have a rough textured puree
* Add eggs, brown sugar, oil, bananas, orange juice and vanilla bean paste/extract. Sp 5 - 15 sec or until well combined
* Pour orange mixture into the dry ingredients and mix until just combined. (You could do this in the TMX, I just find I get a better textured muffin doing it by hand)
* The mixture will be quite wet, let it sit for a couple of minutes and it will firm up
* Place batter into greased muffin holes, top with a halved date
* Bake for about 20 minutes or until golden.

Converted from a Belinda Jeffery recipe.
Made 17 medium sized muffins.
 

3
Starters and Snacks / Nutty Potato Bites
« on: October 03, 2015, 07:29:30 am »
Nutty Potato Bites


INGREDIENTS

3-4 Medium potatos
2 onions
2 cloves garlic
1 cup walnuts
1 cup breadcrumbs/quinoa flakes/rice crumbs
2tsp dried Italian herbs
2 tlbsp nutritional yeast flakes or 1/4 cup cheese or umami paste
1 tlbsp of any type of flour
2 tlbsp tomato paste.

METHOD

* Place walnuts in bowl and process until finely chopped - set aside no need to rinse bowl
* Peel potatos and place in bowl - grate sp 6 for 8 - 10 seconds repeat until finely chopped
* Place potato in a colander to drain
* Rinse bowl
* Place onions and garlic in bowl and chop until finely diced and a splash of oil and cook for 5 mins             
   100, sp 1.5
* Allow to cool slightly and then add all the other ingredients - mix together until well combined
* Form into balls using a tablespoon of mixture for each.
* Bake in a preheated 180 degree oven for 30-35 minutes turning once
* Serve with your favourite dipping sauce.

Converted from Lifestyle Medicine Institute Cookbook

This is a very accommodating recipe, you can make it gluten free, use any dried or fresh herbs you like, use any nuts, I have used peanuts and brazil nuts before. I have also used kumara in place of potato.


4
Banana Berry Friands - pg 71 in some books or pge 74 in others.

Lovely recipe.
I found milling the rice, almonds and sugar didn't take as long in TMX5 as the recipe states and I only whipped the egg whites 3 minutes.
I would cut down the sugar to 120 grams next time instead of 200 grams as they were very sweet.
Will definitely make them again.

Linked JD

5
Cakes / Mini Lemon and Pistachio Loaves
« on: June 12, 2015, 08:32:43 am »
Pistachio and Lemon Loaf

 250g unsalted butter, room temperature
 250g golden caster sugar (see note below)
 4 large eggs, whisked
 Zest of one large lemon
 Seeds from one vanilla pod
 120g pistachios, ground
 100g almonds, ground
 40g plain flour

Favourite lemon icing or drizzle recipe and 60g of chopped pistachios for decoration.

Method:

* Preheat the oven to 150 degrees and prepare pan.

* Beat the butter and sugar sp3 for 3-4 minutes until light and creamy.

* Gradually add the eggs into the mixture until combined, then add the vanilla and lemon zest.

* Add in the ground nuts and flour to mixture mix sp 5 for 40 secs.

* Divide mixture and place in oven. For 2  9cm x 18cm pans the time guide was 35 -40 mins. (see note below)

* When baked, remove from the oven and leave in the tins for about five minutes before removing.

* Ice when cooled.

NOTE 1: I couldn't find golden caster sugar, apparently it's very popular in the UK. When I googled, it is a raw caster sugar with a buttery flavour. I used raw sugar and processed in TMX.

NOTE2: My oven is on a go slow today. I set it at 160 degrees and it still took 35 minutes to cook mini loaves.  :-))

This recipe was found on The Little Loaf blog and she used a syrup to drizzle over the loaves.
 

6
Cakes / Vegan Banana Bread
« on: June 03, 2015, 09:36:37 am »
INGREDIENTS

1 tbsp. chia seeds
2 tbsp. water
250g S/R wholemeal four
1 tsp bicarb soda
100g dates, pitted and chopped
100g walnuts or pecans chopped
1tsp cinnamon
50g maple syrup/ rice malt syrup
100g apple sauce
25g rice bran oil or macadamia oil
3 over ripe bananas mashed
105g of dairy free milk
An extra banana to slice on top before cooking if desired

METHOD

* Soak chia seeds in water for 10 mins
* Preheat oven to 180. Lightly grease a 22 x 11 x 6 cm loaf tin
* Mix all ingredients sp 5 for 30 seconds.
* Pour mixture into loaf tin
Bake for 1 hour and 20 mins (depending on oven)

This is my friend Tracey's recipe - you can replace chia gel with egg replacer or an egg if not vegan.

7
Vegetarian / Vegan Vegetable Rissoles
« on: May 13, 2015, 09:31:26 pm »
Vegan Vegetable Rissoles

INGREDIENTS

1/2 cup red lentils
1 1/2 cups water
1 tin of chickpeas rinsed and drained
1 medium leek
1medium carrot
1/2 tsp ground cumin
1/2 tsp ground corriander
1 tbsp fresh mint
2 tbsp lemon juice
1/2 cup breadcrumbs
Olive oil for frying

METHOD

* Place lentils and water in a saucepan bring to the boil then simmer for about 10 minutes or until soft.
I do this step on the stove top to free up the TMX.
* Place drainded chickpeas in  *: and mash sp6 for 8 secs - set aside.
* Place chopped leek and carrot in  *: and chop finely sp 7 for 5 secs. Scrape down sides and repeat.
* Add a splash of oil and saute vegetables 100, 5 minutes,  :-:, sp2.
* Add the cumin and corriander to the vegetable mixture and saute a further 2 minutes.
* To the mixture add the lentils, chickpeas, mint and 1/4 cup of the breadcrumbs.
* Mix together,  :-:, sp5 for approx 15 secs.
* Form into patties and coat in the remaining breadcrumbs.
* Heat oil in a medium pan and cook for approx 5 minutes each side or until golden brown.

This recipe was adapted from weight watchers simply vegetarian cookbook.
It made 13 medium sized rissoles.
My work mates were delighted with them - they have a falafel texture about them.




8
Non Thermomix Recipes / Indian Spiced Roasted Chickpeas
« on: December 28, 2014, 10:23:22 pm »
Indian Spiced Roasted Chickpeas

2 x tins of chickpeas
2tsp curry powder
1/2tsp ground ginger
1/4tsp garam masala
1tbsp olive oil
1tsp salt

Preheat oven to 200
Drain and rinse chickpeas, dry very well, the chickpeas need to be dry
Combine all other ingredients and coat the chickpeas
Place on a tray lined with baking paper and cook for 45 - 50 minutes or until crunchy.

9
Vegetarian / Lentil-Walnut Loaf
« on: November 12, 2014, 07:58:28 am »
Lentil-Walnut Loaf

Ingredients
220gms uncooked brown lentils
105gms walnuts
20gms ground flaxseed (linseed)
5mls EVOO
3 cloves of garlic
1 brown onion
S&P for seasoning
175gms celery
170gms carrot
95gms apple
55gms raisins (I used sultanas)
55gms flour of choice (I used besan)
35gms bread crumbs
1tsp dried thyme
1tsp dried oregano
Pinch chilli flakes (optional) I used them, wouldn't know they were there

Balsamic Glaze
60mls tomato sauce
30mls apple sauce (I microwaved 1 medium apple)
2tlbsp balsamic vinegar
1tlbsp maple syrup

To make the the glaze add all ingredients to the bowl and combine sp4 for 10 secs.

METHOD

Chop the walnuts sp6 for 10 secs - spread the walnuts on a tray and toast them in the oven for about 7-10 mins set aside.
Meanwhile add lentils to the  *: and cover with water, cook 25mins 100c on sp 2 set aside.
Add celery and carrot to  *:, chop sp7 for 20 secs (the veggies need to be chopped fine for the loaf to hold together but you don't want mush).
Add apple to  *: chop sp4 for 5secs.
Add onion and garlic to  *:  and chop until fine, sp7 for 5 secs, scrape down bowl and repeat.
Add the oil to the onion mixture and saute for 5 minutes on 110c or until onions are translucent.
Add celery, carrot, apple and raisins and saute a further 5 mins.
Add the lentils, flaxseed, walnuts, flour, breadcrumbs, thyme, oregano and chilli flakes (if you're using them) stir  :-:, sp3 for about 5 secs.
Press the lentil mixture into a loaf tin lined with baking paper and spread with balsamic glaze.
Bake uncovered for 40-50 mins. Allow loaf to rest in pan for 15mins for easier slicing.

Converted from Oh She Glows Cookbook.
Everyone at work loved it DH said it wasn't for him, not enough meat in the loaf.

10
Cakes / Vegan Carrot Cake Slice
« on: October 27, 2014, 04:26:27 am »
Vegan Carrot Cake Slice

Ingredients

200gm carrot peeled
290gm water
170gm pitted dates (I cut mine in half to ensure no seeds)
125gm raisins/sultanas
1tsp cinnamon
1tsp ground ginger
1/2tsp nutmeg
100gm orange juice
240gm whole wheat flour
1 1/2tsp baking powder
1 1/2tsp baking soda

Method

* Place peeled and roughly chopped carrots in  *: and grate for 10-15 seconds, sp 7. Put aside.
* Add water, dates, sultanas/raisins, cinnamon, ginger and nutmeg to  *:. Temp 110, sp 0.5 for 3 mins or until it comes to the boil.
* Lower the Temp to 45 and gently simmer for 5 mins on sp 0.5.
* Add grated carrot to date mixture and allow to cool completely.
* When mixture is cool add orange juice and mix together, sp 5 for 5-8 secs.
* Add the dry ingredients to the wet ingredients and mix together,  :-:, sp 5 for 25 secs.
* Pour mixture into a tin lined with baking paper. (I used a square 20cm x 20cm tin)
* Bake in a pre heated oven - 180 for 30 mins.

Converted from Lifestyle Medicine Institute Cookbook.

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