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Topics - Thermomixer

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1
Introduce Yourself / So proud of what you have done !!
« on: January 28, 2016, 12:14:31 pm »
Old enough to remember the days when there were less than 100 members & I was the main contributor. User 27 - that is along time ago !

Oh how I loved to see my name up there as the most "posted" person in the Forum.

So great to see that you guys really provided a way for TMX users to interact & enable discussion when TMX HQ & consultants did nothing for the average owner.

Thx Cookie, Judydawn & Cornish Cream

PS So bloody long that I almost forgot how to hyperlink ;)

2
Introduce Yourself / Prodigal Son
« on: April 16, 2013, 12:49:21 am »
Hi All

Good to see the forum doing so well.  I remember when Master Moderator contacted me to join, there were only a handful of members.

How good to see it was worth the hours to help get it going.

Keep it up.

xxx

3
Bread / jegman4's Dark Pumpernickel bread
« on: April 29, 2011, 11:05:47 am »
A recipe from jegman4 hidden away in another section.  Click on the quote section to go to the original post

Well,  Here iswhat I came up with ladies.
 It is one I make about twice a year. It is delicious and well worth the trouble.
My 86 year mother-in-law adores it and my wife and I do too. The rest of the family doesnt get it too often...theres a whole lot of them.....they lke it too much....
I  make it into a long loaf rather than a round one as the slices are easier to handle.

I like to cool it, slice it, put the slices on a cookie sheet separated by wax paper then freeze them.
After freezing I puthem into ziplock bags. The slices keep apart and we take them out as needed. I have kept tis bread frozen for 3 months and it is just as good each time I use it.

 Dark Pumpernickel bread
Ingredients
2 ¼ cups of boiling water
¼ cup of plain cocoa (not the sweet stuff)
½ cup of Balsamic vinegar
½ cup of dark molasses
2 TBS of Caraway seeds
2 tsp of instant coffee granules
2 ¼ TBS of dry yeast             (I use regular yeast, not fast rising)
½ cup of warm water      (about 110 degrees F)
1 TBS sugar
1 TBS salt
4 cups of dark rye flour
1 cup of unprocessed wheat bran
2 ½ cups of whole-wheat flour
1½ cups of all -purpose white flour
Some cornmeal for the tray


 Method
   Combine boiling water, cocoa, vinegar, molasses, caraway seeds and coffee in a large bowl;
                 cool to 105-110 degrees F.
   In a small bowl, dissolve sugar and yeast in the warm water; let stand 10 minutes.
   Add the yeast mixture to the cocoa mixture (be sure that the cocoa mixture has cooled enough)
   Add the rye flour, bran and salt, and mix well.
   Add in the whole-wheat flour and then the white flour a little at a time. If you have a dough hook, use it.
                If not you may have to get your hands in here. The dough must be fairly firm and pull from bowl.
                Do not add too much flour or it will be too stiff to rise and will crumble.  You want it to feel sticky but not
                 enough to have any dough stick to your fingers when you pull them away.
   Pull the dough from the bowl onto a floured board and knead for approx. 5-6 minutes (if you used a dough
                hook previously),  if you did not, then knead for 9-10 minutes
               It should not however, be kneaded to the point where it begins to tear, but it should be smooth.
   Lightly oil a large bowl, put the dough in and turn it over so that it has a light coating of the oil. Cover the bowl with  a cloth or plastic wrap and let rise in a warm place until completely doubled, about 2½ hours.
   Punch it down, and turn out onto the board again.  Roll it to press the air out, and then form into a long, or round  loaf.       Sprinkle the cornmeal over a good cookie tray. Place the loaf on the tray, cover with a cloth again let rise again              about           hour at least until doubled in size.
   Bake at 350 degrees for 45-55 minutes (The bottom will sound hollow when tapped)
              Let cool down before slicing (tastes better that way)

4
Non Thermomix Recipes / meganjane's Thai Fish Cakes
« on: October 28, 2010, 04:05:44 am »
I didn't ever make the one in the Seafood Bounty book, but use my own recipe, as yet, not converted to TMX. I'll post the recipe below,should be relatively easy in the TMX

2 large pieces good fish (I use Red Snapper)
3 - 4 Kentucky Blue or Ruby Lou potatoes
3 Kaffir lime leaves
2 tsp Red Curry Paste
1 diced red chilli, seeds removed for less heat
2 tsp fish stock powder (or 2 Tbsp fish sauce)
1/2 can water chestnuts, fine dice (or use celery)
2 Tbsp chopped lemongrass
2 Tbsp chopped coriander
grated lime rind

Boil and mash potatoes.
Poach fish in a little water with lime leaves. Turn off when nearly cooked and allow to cool in liquid.
Reserve lime leaves and chop finely (remove centre stalk)
Crumble fish into potato and mix with all other ingredients including lime leaves.
Refrigerate a few hours.
Roll into small patties and coat in cornflake or rice crumbs and fry gently in oil on both sides until browned.

Serve with sweet chilli sauce.



5
Cakes / johnro's Vanilla Slice
« on: October 17, 2010, 03:47:02 am »

What else does one do at 1am when sleep evades!  Get up and use the thermie of course, (with DH away for weekend, there was just me and the, oh so quiet kitchen miracle! but I know I am in understanding company!!!!!!)
The possibility of anyone needing another wonderful vanilla slice recipe is nought - however I will post the one I usually make which is very similar to Julie0's recipe but uses lattice biscuits. I used to make the vanilla pud.recipe all the time but prefer this one - given that thermie does all the work!!!!!!!!! Original recipe was from www.bestrecipes.com.au
Vanilla Slice
Ingredients
2 pkts lattice biscuits
2/3 cup custard powder
1/2 cup castor sugar
600ml light cream but full cream works  :-X
3 cups milk
2 tsps vanilla
2 tabsp gelatine
1/2 cup hot water
Method
Line base of papered lamington tray with 1pkt lattice biscuits.
Place all ingredients except gelatin and water in TMX cook 14mins, 100 speed 4.
Pour gelatin dissolved in hot water through lid of TMX and stir 1 min
Allow to cool pour over biscuit base and top with remaining lattice biscuits.
Set slightly before icing - I used 2 cups icing sugar, 2 tabsp butter mixed 40sec speed 6 and added hot water until the right consistency, while I used pink colouring last night as I didn't have passionfruit.

members' comments

Zan - Did a half batch and substituted the custard powder for corn flour and a little extra vanilla.  The kids had to have some for dessert and everyone loved it.
I've also made this as a vanilla pudding using the same substitute as above and without the biscuits. Made one big dish full as well as leftovers in a few small dishes. Really yummy dessert and so quick and easy - think this will become a regular here.

dede - they are delicious. Definitely will be making these again. Very easy to make although with a family of 7 they don't last long. Thanks heaps for a great recipe.

Johnro - I'm with you Zan - since you suggested the pudding alternative I have made it 3 times as that - served with peaches set in jelly when we had a few children to feed.  I have also used it as a pavlova filling putting bananas, kiwi fruit and passionfruit on top - (BTW that was pre thermie - thermie and I disagree on the whole meringue issue so I still beat egg whites the old method, consequently pavlova does not feature as regularly on the dessert menu here!)

sabimby - I make vanilla slice by making a double quantity of custard from the EDC, and sandwiching it between two layers of SAO biscuits. I then ice with chocolate icing and sprinkle with coconut.




 

6
Cakes / Depome's Muesli Bars/Slice
« on: October 15, 2010, 01:45:24 pm »

Meganjane, it's a from memory one :-S

2 cups oats
1 cup flour
1 cup coconut

Combine 150g butter and 1/4 cup golden syrup and melt. Then add to the dry ingredients.

You can add fruit and nuts of course, but you may need more flour and/or fluid to help it bind.

Press it into a slice pan and bake at moderate temp for about 20-30 mins. Score it with a knife before letting it cool in the pan. Then you can slice it properly.

Members' comments]/b]

AussieMum2Boys - Yum! Loved this simple basic slice/bar recipe. Have just made this but added 1/2 cup cranberries and 1/2 cup white chocolate buds.  I used the TMX to melt the butter and combine the golden syrup for 1 min. Then mixed everything speed 2 for 1 min. Didn't need extra stuff to bind the extra ingredients. Thanks for sharing.

7
Desserts / earth mumma's Strawberry / Watermelon Sorbet
« on: October 15, 2010, 06:55:55 am »

This is our favourite summer version

Strawberry / Watermelon Sorbet

Ingredients:


80-90gm sugar (tm speed 9/10 secs - do this first)
300gm fresh strawberries (or 250)
300gm iceblocks (I find if I use smaller ice blocks it creates a smoother sorbet) - to make it all fruit you can replace the ice with 300g frozen strawberries, making sure that you cut them into before freezing
1 egg white
300gm frozen watermelon
100gm chocolate (you choose what you like best) - optional
1 glass of water


Method:


Mill sugar sp9, 10secs
Add fresh strawberries and frozen strawberries/ice blocks and egg white.
Using spatula vigorously, incorporate together on sp 10, for about 10 -15secs.
Add frozen watermelon through hole in lid, incorporate for another 40-50sec, speed 10, keep and eye on it here, the time may need to be less, do it too long here and you will end up with a slushy.
If using - add chocolate in the last 5- 10 secs of incorporation.

* If your sorbet stops moving and seems stuck at any stage it is very important to add water and use your spatula to keep it moving this will help with the longevity of your blades.

Eat immediately or re-freeze in a shallow tray, when required chop into chunks and re emulsify by TM at sp10 until at desired consistency.

Cheers



8
Raw Recipes / Jabba's Chocolate Cashew Cream
« on: October 15, 2010, 06:08:00 am »


I just made a kind-of chocolate pudding based on cashew nut cream.  I used 1 MC of cashews, 1/2 MC of water and blitzed them on 9 for a few seconds.  Then scraped down and blitzed again on 9 for about 10 seconds and repeated again (probably wouldn't have to keep scraping if I'd used a larger amount of ingredients).

Then added 2 teaspoons each of cocoa and sugar.  Another 5 seconds on speed 9. 

Yum!

9
Desserts / Jabba's Chocolate Cashew Cream / Pudding
« on: October 15, 2010, 06:06:50 am »
An interesting nut cream which can become a pudding !



I just made a kind-of chocolate pudding based on cashew nut cream.  I used 1 MC of cashews, 1/2 MC of water and blitzed them on 9 for a few seconds.  Then scraped down and blitzed again on 9 for about 10 seconds and repeated again (probably wouldn't have to keep scraping if I'd used a larger amount of ingredients).

Then added 2 teaspoons each of cocoa and sugar.  Another 5 seconds on speed 9. 

Yum!

10
Bread / Tenina's Gozleme - via CP63
« on: September 27, 2010, 06:16:42 am »

Nadine, I don't want to breach copyright so I will point you in the direction of this website:

http://tenina.com/2008/09/gozlemegerz-lem-ay/

Some of the ingredient measurements are different than in the book, and I have posted only the differences all others remain the same:

Dough:

200g milk
150g Greek style plain yoghurt
600g bakers flour


Filling:
150g mixed cheeses
250g beef, chicken or lamb cubed
1 tablespoon plain flour
juice of one lemon
250g feta crumbled
(no ground paprika or cummin)

Everything is done in the TM

11
Starters and Snacks / berringamababe's Pumpkin Hummus
« on: September 27, 2010, 04:47:34 am »
Thought this deserved its own thread so others will see it


Pumpkin Hummus
2 tablespoons tahini
2 tablespoons fresh-squeezed lemon juice
1 teaspoon Thai Curry paste or Cumin seeds
1 teaspoon olive oil
3/4 teaspoon salt
1 1/2 cups mashed pumpkin (very yummy with left over roast pumpkin)
1 garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon pumpkin seed kernels (pepitas), dry roasted in TM (optional to sprinkle on top)

Place all ingredients, except pepitas, in TM for about 30 seconds  speed 4

Serve with toasted pita bread.


12
Recipe Book Recipe Reviews / Curry - Vegetarian cookbook reviewed by cook
« on: September 27, 2010, 04:36:18 am »
Hi all just made the curry powder, wow !! I can recommend this one  ;)

which one,  Cook?

a taste of vegetarian page 18. it has no salt in it  :)

Thanks,  I made one from the Indian Book,  it was also very good.

13
Cakes / berringamababe's Easy Apple Slice
« on: September 24, 2010, 10:46:11 am »

Easy Apple Slice

1 packet vanilla cake mix
100g coconut
125g butter

Place in TM bowl and mix for 20 seconds on speed 6 or until resembles bread crumbs.
Press firmly into slice tray.  Bake in a moderate oven for 20 min.

Apple Cream Filling

425 g can pie apple
( I peel 6 - 8 cored and sliced apples in the TM with 1Tbls water and 2 Tbls sugar.  Cook  :-: ^^ 100o for 8 minutes )
200ml sour cream
( I use approx 1 1/2 cup of home made yogurt strained for 30 mins )
cinnamon
Spread cake base with apple, pour over sour cream, sprinkle with cinnamon.
Bake a further 10 minutes.

original recipe checkout reader recipes II submitted by Rosemary Miller - Horsham


My family love this recipe and you can't stop at just one piece. Enjoy!!

14
Chit Chat / Sorry, verbal diarrhoea today
« on: September 16, 2010, 10:03:13 am »
Sorry, haven't been on in over a week and have just done about 150 posts.

Good to see that all functions brilliantly in my absence.

Thanks to all for keeping it sailing smoothly  :-* :-* :-* :-* :-*

15
Special Diets / berringamababe's Soy Yoghurt
« on: September 16, 2010, 08:58:15 am »

My daughter is lactose intolerant and loves yogurt so I make her this great yogurt
I buy my culture from cheeselink
Soy Yogurt:

1 Litre of "Soy" milk (Isometimes use Vanilla flavour)
30 grams of Soy protein powder.
30 grams of Glucodin powder.
5 grain Yogurt Culture
(cheese link) or I dose of starter (greenlivingaustralia.com.au):




Mix the Soy protein powder and Glucodin to smooth paste with a little soy milk  Place  remaining Soy milk and paste in TM heat to 37 C.  Add your starter culture and mix well to ensure the culture is evenly distributed. 
Pour your mixture into the yoghurt maker ($55 from cheeselink) Maintain the milk mixture at 40 C for 8-12 hours..:



You can place jars in your slowcooker on low if you don't have a yogurt maker


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