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Topics - KerrynN

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1
Recipe Requests / Poached chicken for sandwiches
« on: February 09, 2014, 07:37:40 am »
I attended a demo the other day and the consultant mentioned making shredded chicken breasts for sandwiches and salads but not how to do it. Can anyone suggest the best way please?

2
Recipe Requests / Melted cheese dip from lunchbox ideas book
« on: October 15, 2013, 09:10:00 am »
Hi all,

Our school festival is on this Friday and the nachos stall wants to make the Melted Cheese dip for the lunchbox booklet but I can't find the darn thing anywhere. Could someone please post or pm me the recipe please?

Thanks,
Kerry

3
Soups / Curried Carrot and Celery soup
« on: June 22, 2013, 04:33:58 am »
Name of Recipe: Curried Carrot and Celery soup
Number of People: 4
Ingredients:
  • 1 onion, peeled and quartered
  • 300g carrots, chopped roughly
  • 150g celery, chopped roughly
  • 1.5 tbsp curry powder (I used my homemade one, not sure where recipe is from though, can use less if you don't enjoy the lingering curry flavour in your mouth)
  • 500ml turkey or chicken stock, or water and 1 tbs stock concentrate

Preparation:
Chop onion, carrot and celery in bowl at speed 5, approx 5 seconds.
Add curry powder, stock (and/or water). If you prefer a thinner soup, top up with extra water to reach approx 1 litre mark in the bowl.
Cook on temp 90 for 12 minutes, speed 1.
Blitz on speed 9 for 1 minute and serve with warm bread rolls.

Photos: too late

Tips/Hints:
I made this after having made stock concentrate and although I scraped out as much from the bowl as I could, I didn't clean in between recipes. This may have made the soup even more flavourful and is also why I didn't add any extra seasonings (although I do use much less salt in my stock concentrate as I freeze it so am not so worried about the preservation requirements). Even DS11 loved it (although he did have to accompany with a glass of milk to reduce the curry burn on his lips).

This recipe was inspired by the Carrot and Cumin soup posted by Katya (http://www.forumthermomix.com/index.php?topic=5709.0) which I intended to make, only to realise I had no cumin.

4
Chit Chat / No dariole moulds - can I just use silicone cupcake moulds?
« on: December 22, 2012, 01:48:07 am »
Hi all,
I was thinking of making the Christmas steamed puddings from the Festive Flavours cookbook but I don't have dariole moulds. Do you think I could use my silicone cupcake moulds instead?
Kerryn

5
Cakes / Mars bar cheesecake
« on: September 23, 2012, 01:07:05 am »
This recipe is converted from the Women's Weekly "Wicked Sweet Indulgences" pg49. The recipe has a few components which could all be done in TMX but we still used stovetop to reduce waiting time for TMX bowl. We found this very rich! Definitely for those with a sweet tooth, but even then small slices might be best.

Ingredients:
250g plain chocolate ripple biscuits
150g butter, melted
2tbsp brown sugar
20g butter, extra
300ml thickened cream
50g milk chocolate
3tsp gelatine
1/4 cup (60ml) water
500g cream cheese, softened
1/2 cup caster sugar
3x60g Mars bars, sliced thinly

Method:
1. Make caster sugar if needed (raw sugar in TMX bowl, 3 seconds, speed 9) and set aside.
2. Place chocolate in TMX bowl. Grate on speed 8 for approx 10 seconds or until sound changes (we use sound a lot to decide how long). Set aside.
3. Place biscuits into TMX bowl. 5 seconds, speed 6. Melt butter in microwave. Add to TMX bowl and combine speed 3, 5 seconds or until just combined. Rinse TMX bowl.
4. Line the bottom of 20cm springform pan (original recipe did not suggest this but DH is ever cautious). Spread biscuit mix in bottom of pan. Press firmly on bottom and approx 2cm thick on sides. Cover and place in fridge for at least 30 minutes to set.
5. Add cream cheese and caster sugar to TMX bowl. Combine on speed 4 until smooth, approx seconds. Set aside in medium bowl. Rinse TMX and pop in fridge to cool.
6. In small saucepan combine brown sugar, extra butter and 2tbsp of cream. Stir over low heat until sugar dissolves, to make butterscotch sauce.
7. Sprinkle gelatine over the water in small heatproof jug. Stand jug in small saucepan of simmering water, stirring until dissolved. Cool 5 minutes.
8. In another small saucepan combine chocolate and 2tbsp cream. Stir until chocolate melts.
9. Add butterfly to cooled TMX bowl. Add cream (less 4tbsp) to bowl and beat until soft peaks form, speed 4, approx 30 seconds but watch carefully so as not to over beat.
10. Fold slightly warm gelatine and Mars bars into cream cheese mixture. Fold in cream.
11. Pour half cream cheese mixture into prepared pan. Drizzle half the butterscotch and chocolate sauces; pull skewer backwards and forwards through mixture several times to create marbled affect. Repeat process with remaining cheese mixture and sauces. cover cheesecake; refrigerate about 3 hours or until set.

Photos:

6
Recipe Requests / School lunches ... for Mum
« on: May 12, 2012, 12:07:43 am »
Hi everyone,
I am heading into my first 3 weeks of teaching placement on Monday. The freezer is full, the dinner menu is planned for the next three weeks (with one or two holes for DH to fill in), I have a few 'play-lunch' snacks in the freezer too. I am now turning my mind (and my Thermi) to lunches. My kids are mostly happy with sandwiches or wraps but I am quite convinced I may quickly get bored of that! Plus I expect to be a bit exhausted so a good lunch will go a long way to keeping me chipper.

I would like to be able to take salads or similar but am just not that familiar with many. Plus it would be good to be able to make a larger batch and freeze in portions, so that I don't have to think about it at the end of a busy day. Does anyone have any suggestions for school lunches for the teacher?

Kerryn

7
I want to make a carrot cake and in going through all the recipes I see one that uses plain wholemeal flour. I am writing my shopping list but realised that I have whole wheat in the cupboard already - can I just grind my own wheat and use this instead of the bought stuff?

8
Tips and Tricks / What to do with left over veg/bones from stock?
« on: May 08, 2012, 06:02:53 am »
Hi,
I've just made some liquid chicken stock for tonight's chowder but I have the vegies (onion, garlic, celery, bay leaf, pepper and carrots) and chicken carcass and I hate to just throw it out. Does anyone have any suggestions? Could I whizz it all up and give it to the dog or should I just compost the vegies and chuck the bones?
Thanks,
Kerryn

9
Desserts / Low-Fat Fudge Brownies
« on: May 01, 2012, 07:51:36 am »
Name of Recipe: Low-Fat Fudge Brownies - adapted from Tasty Low-Fat Recipes by Family Circle
Number of People: 18 serves
Ingredients:
60g SRFlour
60g Plain flour
1 tsp bicarb soda
90g cocoa powder (I used cacao)
2 eggs
310g caster sugar (I only used 270g)
2 tsp vanilla essence (I used 1tsp as it's all I had)
2 tbsp vegetable oil
200g low-fat vanilla fromage fraiche (Fruche)
140g apple puree
icing sugar, for dusting

Preparation:
1. Preheat oven to 180c. Make caster sugar if you only have raw.
2. add eggs, vanilla, oil, fruche and puree to TMX bowl. Combine sp 4, 6 secs.
3. add sifted flours, bicarb and cocoa (I didn't bother sifting, just added it all - could mix it all together first and then set aside before step 1). Combine 20 secs, sp 5. Wipe down sides, 5 secs, sp 5.
4. Spread mixture into 30 x 20cm, lined pan. Bake for approx 30 minutes, or until skewer comes out clean.
5. Will sink in the middle while cooling. Leave in pan for 5 minutes before removing to a wire rack to cool. Dust with icing sugar and serve (or cut it up and then serve if you are sharing it it I guess...).


This was lovely and moist and I have put the left overs straight into the freezer for school lunches before anyone could go for seconds...

10
Seafood and Fish / Fish Burgers with tartare sauce
« on: May 01, 2012, 07:40:37 am »
Converted from Tasty Low-Fat Recipes by Family Circle, p53.

Fat per serve: 15g
Serves: 4

Ingredients
Burgers:
500g white fish fillets
large handful of parsley (abt 2tbsp when chopped)
large handful of dill (abt 2tbsp when chopped)
2 tbsp lemon juice
1 tbsp capers
2 gherkins
350g potato, cubed
plain flour, for dusting

Tartare sauce:
90g low-fat mayonnaise
1/2 gherkin
2 tsp capers
1/2 tsp malt vinegar
small bunch parsley (abt 2 tsp when chopped)
2 tsp lemon juice

Method
Burgers:
1. place the peeled and chopped potatoes in the steamer basket. Add 600g water to bowl.
2. wet and scrunch up a piece of baking paper big enough to cover the bottom of the Varoma tray. Place fish fillets on baking paper, ensuring they don't overlap (if they do you may need to turn/move them around during cooking). Place varoma in position. Set to varoma, sp1, 15 mins.
3. Remove steamer basket and discard remaining water. Drop herbs, capers and gherkin onto running blades at sp4 until chopped (abt 5 secs? I just listen to when noise changes). Scrape down sides.
4. Add in remaining ingredients (not flour) and combine on sp 6 for 10 seconds or until well combined.
5. Shape mixture into 4 burger patties and dust with flour. Rest in the fridge for approx 1 hour. Make tartare sauce - below.
6. After resting, shallow fry in hot oil for 5-6 minutes or until browned on both sides and well heated through. Serve on buns with tartare sauce, and salad of your choice.

Tartare sauce:
1. Clean TMX bowl.
2. Drop capers, gherkin and parsley onto running blades at sp 4 for 5 seconds or so.
3. Scrape side of bowl and add mayo, lemon juice and vinegar. Combine on sp 4 for 5 seconds. Set aside in fridge until burgers are ready.

My DS7 made this, with assistance, having chosen the recipe himself. We are not big fish fans but all (except DS10) enjoyed this very much, including MIL and FIL who were there for dinner. I think the tartare sauce really made it.

11
Chit Chat / Freeze cottage and ricotta cheese mix?
« on: April 30, 2012, 08:37:46 am »
Hi
I have made a lasagna for dinner tonight but have heaps of the cheese mix left over. It is uncooked and has cottage cheese, ricotta cheese, parmesan, nutmeg and a small amount of milk. Can I freeze this? I can't think what else I would make with it.
Thanks,
Kerryn

12
Recipe Requests / Bread question
« on: April 09, 2012, 09:58:01 am »
Today I made a batch of dough for Cheese and Bacon Rolls but didn't get time to actually make them. I put the dough in the fridge and we went out. Now I am home, I want to finish them off.

I seem to recall reading something about returning the dough to room temp and then shaping and topping them before allowing second rise. Does this sound right? I will probably proceed this way after we have eaten dinner, but I would still like to know if this was the best approach.

Thanks,
Kerryn

 

13
Recipe Requests / Cashew butter
« on: April 09, 2012, 12:59:49 am »
Hi all

I want to make Afghani Quinoa Stew this week for dinner. Last time I made it I used commercial peanut butter but thought to give it a try with homemade cashew butter (which we have wanted to try for a while). I have spent the last half hour trying to find a recipe but the closes I got was to follow the peanut butter (EDC) recipe and just replace the peanuts with cashews. I read another post from QuirkyJo which said that she uses macadamias in place of oil in her nut butters.

So i guess I'm asking if anyone has a specific cashew butter recipe or if I should just follow the EDC with QuikyJo's macadamias in place of the oil?

Thanks,
Kerryn

14
Main Dishes / Baked Pork Chops
« on: March 27, 2012, 10:42:20 am »
Name of Recipe: Baked Pork Chops
Number of People: 6

This recipe is a conversion from the Healthy Heart Cookbook: 37 Recipes for Normalised Blood Pressure available through Barton Publishing. My DH is doing his best to lower his blood pressure without medication and we got this book as part of a package. It was really delicious! A bit spicy for the kids though. I ended up scraping off the coating from DS7's pork and he still had to follow every mouthful with milk.

Ingredients:
6 lean center-cut pork chops, 1/2-inch thick
1 egg white
1 cup evaporated skim milk
80g cornflakes
20g fine dry bread crumbs (made fresh in TMX then toasted in oven)
4 tsp paprika
2 tsp oregano
tsp chili seeds or powder
tsp garlic flakes or powder
tsp black peppercorns
1/8 tsp cayenne pepper
1/8 tsp dry mustard
tsp salt as needed
nonstick cooking spray

Preparation:
1. Preheat oven to 190C.
2. Trim fat from pork chops.
3. Beat egg white with evaporated skim milk. Place chops in milk mixture and let stand
for 5 minutes, turning once.
4. Meanwhile, place all remaining ingredients into TMX bowl, speed 10, 10 seconds or until fine.
5. Use nonstick cooking spray on 13- by 9-inch baking pan.
6. Remove chops from milk mixture and coat thoroughly with crumb mixture.
7. Place chops in pan and bake at 190 C for 15 minutes. Turn chops and bake for
added 15 minutes or until no pink remains.

We served with mashed potatoes in the TMX and steamed vegies.

Modifications made by forum members
Katiej used Panko breadcrumbs and normal milk instead of evaporated.

15
Desserts / Two choc raspberry brownies (with photo)
« on: January 28, 2012, 03:48:13 am »
Name of Recipe: Two choc raspberry brownies

I have created this by combining bits of other recipes - not intentionally at first, I intended to make two separate brownies but forgot to check the number of eggs in the fridge before I started, so had to adapt. The basis was Johnro's Cranberry and Chocolate brownies (http://www.forumthermomix.com/index.php?topic=6237.0), then I added bits of Black and White Raspberry Slice from Simply Heaven volume 2.

Ingredients:
  125g Philadelphia cream cheese, softened
  cup / 55g white choc chips
  cup / 45g caster sugar
  175g butter
  200g dark chocolate
  1 cups / 155g plain flour
  teaspoon baking powder
  1/3 cup / 30g cocoa
  5 eggs
   cup / 165g brown sugar
  200g frozen or fresh raspberries, defrosted if frozen

Preparation:
1. Add cream cheese and caster sugar to TMX bowl. Beat together on sp 4 for 5 seconds. Add 1 egg and combine on sp 4 for 5 seconds, scrape down bowl and mix another 5 secs on sp 4. Add white choc chips, stir in on soft spoon speed in reverse for 5 secs. Set aside and wash bowl.
2. Melt butter and chocolate together in the microwave.
3. Place all remaining ingredients in TM bowl, mix for 10 secs on sp 5.
4. Add melted chocolate and butter mixture to the TMX bowl, mix 20 secs sp 6, until mixed but do not over beat.
5. Place chocolate mixture evenly into greased and lined slice tray or square pan.
6. Spread cream cheese mixture on top and swirl through the top of the chocolate mixture.
7. Add raspeberries on top, pressing into mixture slightly.
8. Bake in 170 degree oven for 35-40 mins. (Johnro's advice was for the brownie this is based on was "when tested, the skewer should be slightly sticky for a fudgey type brownie cook longer for a drier end result, but a crisper edge will be produced with longer cooking time". - this is definitely true for this one too. I think I left it in too long as the edges were quite dry while the middle was yummy and moist)
9. Leave to cool in the pan for 10 minutes before transferring to wire rack to cool. Dust with icing sugar and serve with whipped cream and raspberry coulis.

Fingers crossed as I haven't really done such an adaption before - I have mucked up the number and type of ingredients many times but not created something new(ish).

As above, the edges were too dry (you can see in the picture how it had browned a bit) and not so tasty but the rest was really good. If I had known in advance I would not have served the edge bits, particularly the corners. I will take it out much sooner next time. I  have adjusted the cooking time above accordingly.

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