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Topics - Alexis

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I made the Pecan, Apple and Carrot Pudding last night and it was truly awful. The carrot didn't cook and was really crunchy. It may have been my reading of the recipe, but it could probably do with a lot more cooking. :P

Linked JD

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Chit Chat / Possums in the roof
« on: April 16, 2013, 03:11:23 am »
Hi, after another night of being woken repeatedly I have decided it is time to take action! Does anyone know of a humane way of getting possums out of the roof? PLEASE?

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Vegetarian / Takoyaki
« on: March 05, 2013, 12:06:10 pm »

I've just bought one of Scanpans Puff Dumpling Pans and spent far too long on the internet looking for recipes. I came across a You Tube series called Cooking with Dog, from Japan, and no, they don't cook dog, the dog tells you how to cook! It's a very clever dog.
Takoyaki actually means octopus, but you can put any filling in. You do have to have a puff dumpling pan though. This recipe is loosely based on the video.

Name of Recipe: Takoyaki
Number of People: 2
Ingredients:

Batter
100g plain flour
1 egg
20 soy sauce
350g water
1 tsp salt

Filling:
1/2 cup mushrooms
1/4 onion
1 TB tomato paste
ginger
garlic
basically anything that you have on hand.


Preparation:

Put the filling ingredients into   *: and chop at speed 5 for a few seconds.
Remove from the bowl and set aside.
Put the batter ingredients into  *: and whiz for about 30 seconds on Speed 6.

Spray oil the puff dumpling pan and heat on the stove top. When hot, drop a little bit of batter in and see if it sets quickly.
Now you are ready to pour batter into the depressions. Fill each one to about 80%.
Then carefully add a ninth of the filling mixture into each hole.
Let it cook for a while and you will see the sides beginning to set.
Very carefully, with a satay stick or chopstick, nudge the dumpling so that it is now on its side.

Fill up the hole with more batter and cook until it starts to set.
Nudge again so that there is a gap in the hole.
Fill it with batter.
Keep nudging and filling until it is too hard to fill anymore.
Nudge the dumpling so that the seam is on the bottom.
Let them cook until nicely browned.


I know this sounds difficult, but it is actually fun. If you watch the You Tube video it will make much more sense.



Tips/Hints:

I made this filling because it was what I had on hand. You could substitute anything you liked.
You can even make sweet versions.

I've tried adding photos but can't work it out yet!!

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Recipe Requests / Puff Pan recipes
« on: February 22, 2013, 01:51:26 am »
I've finally bought a puff pan after reading the Baked Dutch Apple Pancake recipe. I found one online for $85 less than the nearest store. I like to support local retailers, but $130 was a bit expensive for a frying pan. Now I need some recipe ideas! Sweet or savoury - I'd like to use my new toy.

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Promote your non-Thermomix business here / New shop on Etsy
« on: February 10, 2013, 10:35:44 am »
Hi, I've just summoned up all my courage and started a shop on Etsy. After teaching for nearly forty years, I've resigned and am following my passions. Apart from my affair with my Thermie I love making things. Mostly silver jewellery and glass beads, but also felting and crochet.

http://www.etsy.com/shop/BagsofSilverScarves?ref=ss_profile

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Recipe Book Recipe Reviews / Spinach Slice - Thermolicious App
« on: February 05, 2013, 11:59:01 am »
I bought this app a few days ago and have finally made one of the recipes. I chose the Spinach Slice as I had the ingredients. It was YUMMY! It would almost be worthwhile buying the App just to cook this recipe.

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Recipe Book Recipe Reviews / Bubble Tea review - A Taste of Asia page 25
« on: January 28, 2013, 08:29:36 am »
I just tried making the Bubble Tea recipe from A Taste of Asia and regretted it a lot. In fact, I seem to have found a recipe for super glue. It didn't work at all and created a large gooey mess that took about an hour to clean. Has anyone else made it successfully? I'd love to make it properly, but dare not try this recipe again.

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Suggestions and Complaints / Varoma see-through lid
« on: December 17, 2012, 04:42:16 am »
Hi, I've noticed on some sites photographs of the aroma with a see through lid. Is that a standard thing nowadays or is it an extra that you can buy? Is it better than the old black lid?

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Introduce Yourself / Better late than never
« on: December 12, 2012, 02:05:52 am »
Hi, I've finally got around to introducing myself and attempting to post a message. I've been a member for about 18 months and have had my Thermie for about six years, but not used it to its full potential. This site is fantastic and is really exciting me and getting me to use my machine a lot more. I've also discovered Tenina, who is a great inspirer! I cook vegetarian food and try not to cook too much sweet food as I really enjoy eating it! Thanks for being so encouraging to new members.

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