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Jams and Chutneys / Re: Tomato Sauce - No Tomato Paste
« on: October 12, 2011, 08:10:49 am »
This is a fabulous recipe!!!  I did a review of 4 tomato sauces on my website recently and my husband chose THIS one in a blind testing. Nice and easy and cheap to make!  Thanks!

Recipe Requests / Re: Tomato Sauce/Ketchup
« on: October 12, 2011, 08:04:54 am »
Glad you liked it, try the others next time to compare perhaps.

Hi Judy, I have done JUST that on my website ( but basically BOTH of these are fantastic recipes.  Quirky Jo's is luscious with lots of flavour and potential.  The one from Thermoconvert is EASY and also delicious.

Starters and Snacks / Re: Healthy (slightly) chocolate spread
« on: July 06, 2011, 08:38:50 am »
.... Must pop over and have another look at your blog.

And you'd be welcome!!  ;D

Thanks Judy!

Starters and Snacks / Healthy (slightly) chocolate spread
« on: July 06, 2011, 06:05:50 am »
Healthy (slightly) chocolate spread

Inspired by my Razzella success - (raspberry version of a Nutella equivalent) I experimented some more - but trying to think of a slightly healthier way to go with the chocolate spread. 

I wanted to include Chia seeds.  What are Chia seeds?  They are amazing really, full of good stuff and they appear to make the food they are eaten with, low GI.  They are also useful because they taste of NOTHING - however, because they swell up, I needed to add another ingredient - I decided on orange zest and orange juice. 

Follow the ingredient list for the Chocolate Hazelnut Spread in the Everyday cookbook - except do not get the hazelnuts, but you will need 2 unwaxed oranges and 40g of chia seeds.

   grind the chia seeds with the sugar.  You don't need to grind the sugar but as the chia seeds are light, grinding them together helps.  Grind on speed 8 for 20 seconds
   Peel the zest off the oranges and add to the bowl.  Grind on speed 8 for 10 seconds.
   you may need to stir the mixture slightly if it has formed a paste at the bottom.
   Scrape down the sides and grind for another 10 seconds on speed 8
   add the chocolate - grind for 6 seconds on 6
   add the milk and butter AND the juice of the 2 oranges
   cook at 50oC for 7 minutes on speed 4 (to better mix the liquid and the sugar)

1.   The mixture will be quite thick still, remember the chia seeds swell up.  If you think it is still too thick add some more orange juice and cook again for another minute on 50oC, speed 4
2.   this spread is a little gritty unless you scrape/grind the chia seeds and zest several times.  I don't mind the gritty texture myself
3.   in case you are doing a larger/double batch OR doing 2 above, REMEMBER not to let the mixture get too gluggy, you don't want to lock the blades in place while the engine is trying to turn them - buying new blades is not fun.  Just keep checking and stirring the paste down the bottom and blending for 5-10 seconds at a time and you'll be fine.
I cut down the sugar to 50g, but because I added the orange juice I didn't feel that it was enough - I suggest you keep to the 90g of sugar stated in the recipe

Starters and Snacks / Razz-ella
« on: July 06, 2011, 06:02:27 am »
Razella Chocolate Spread

I was set a challenge by my Sister-in-law.  Nutella equivalent with no nuts!  I had thought of a couple of different seeds to grind instead of the hazelnuts (chick peas for instance) but I kept coming up against the flavour aspect.  It should taste of something other than chocolate OR taste too healthy!

John saw something about chocolate and raspberries and WHAMO - Razzella was born

Just follow the recipe in the Everyday Cookbook for Chocolate Hazelnut spread, BUT...
  • DON'T put in hazelnuts, put in 80g of Raspberries instead
  • increase to speed 4 (raspberries are wet and that liquid and chocolate need to mix
  • If you have used frozen raspberries (lets face it, the cheapest way of getting them) increase the time by a minute to account for the cold raspberries

It's quite a soft spread, and lets face it, not terribly nutritious.... BUT delicious!  And because it is so soft, it is not only fantastic on toast and bread (and scones!!) it is great as a really flash icing for cakes!

NOTE: because raspberries are fruit, they won't keep as long as the nut version will.  SO - make it, put in small containers and pop in the freezer - take out when needed (or eat it all in a week!)

Condiments and Sauces / Re: Best Cooked Mayonnaise
« on: May 11, 2011, 06:34:46 am »
bet you are sick of the sight of mayonnaise
Actually?  It was SOOOO easy!   nearly 3 hours Thermy time, but only 10 minutes MY time!  it is now the mayo of choice in our house!

Condiments and Sauces / Re: Best Cooked Mayonnaise
« on: May 04, 2011, 04:46:38 am »
2 heaped teaspoons of salt.
Hi there - I have been asked to do salads (including potato and coleslaw) for a good friend's birthday - for 80 people!  Of course I wanted to make my own mayo (ever the opportunity to promote the thermomix!) but the logistics of making "proper" mayo for 10 kilos of salad was daunting - not to mention that I had seriously underestimated the ingredients I would have needed.

THANKS to your recipe I quickly whipped up over 4 litres of mayo - LOVELY!  And... it is delicious and perfect!!

Just a hint - I substituted 40 g of honey for the equivalent weight of sugar and it really was delicious!

Desserts / Re: Golden Syrup Dumplings
« on: April 07, 2011, 12:37:46 am »
In the end it burnt slightly because of the leftover dough in there.
Thanks for all the comments!  Sorry about forgetting the speed.  I used speed 4 actually. 

Don't clean the bowl between courses - just use a higher speed - speed 1 is so slow it allows the syrup time to sit on the bottom, if you use 4 Robert's your relative (er... that's Bob's yr uncle)  I never have any issues with burning  :)

Desserts / Re: Dried cherry bites (inspired by Rara)
« on: March 27, 2011, 10:11:49 pm »
These were delicious!  I'm off to try them with apricots... and one lot with dates...........

Desserts / Re: Dried cherry bites (inspired by Rara)
« on: March 22, 2011, 07:29:41 am »

Desserts / Golden Syrup Dumplings
« on: March 16, 2011, 12:47:22 am »
Golden Syrup Dumplings:
serves 4-6 depending on how hungry they are LOL:

In the Thermomix bowl put...
- 130g of SR flour,
- 1 egg,
- 20g of butter, and
- 20g of milk.
Mix on speed 4 for 10-15 seconds.  It should have formed a nice, slightly sticky dough.  (If very sticky, put a little more flour in and mix again on speed 3 for 10 seconds)

Take out the dough and put onto a board.  There should be some dough left in the bowl, stuck around the blades etc.  If your dough came out smoothly, leaving nothing - put a teaspoon's worth of the dough back in the bowl (to thicken the syrup). Maybe need to give it a whizz first to make sure all left over dough is taken up with the liquid.

Roll the remaining dough out into a rough sausage shape and cut into 4.  Then roll each of those out and cut into 3 pieces.  Roll each of these smaller pieces into a ball and put on the top tray on the Varoma, put aside.

In the Thermomix bowl add
- 500g of water,
- 120g of sugar,
- 30g golden syrup and
- 10g of butter.

Put the lid on the Thermomix and the varoma in place. Cook for 20 minutes on Varoma temperature/speed 4.

(put some hot water in thermoserver to warm it up - remember to tip it out before putting dumplings in LOL)

Place the dumplings into the warmed thermoserver and pour the syrup over the top.  Let it sit at least 5 minutes.  Longer if you like them soggy :-)


Members' comments
Sharon1 - yum!  I didn't have any golden syrup used honey, and brown sugar instead..with a dash of maple syrup for luck!
Only thing I would like to change is to perhaps thicken the syrup a bit more...but a hit with my family - thanks for the recipe!

em - I made this the other night for desert and it was yummy, I actually steamed the dumplings in the steamer basket and they soaked up some of the syrup while they cooked. All I can say is yum yum!

amberdonnelly - They were delicious and the best I have ever made! Definitely one I will cook again!

dede - Made these tonight. I was never a fan of dumplings (of any sort) from a child I didn't like them and never tried them again until tonight. And shock horror I actually enjoyed them (as did the rest of the family) except the two youngest who choose not to try them because they looked like balls of potato mash lol. These were so easy to make and very tasty. 5/5 from us

Bubbles - Made these last night and they were delicious. The sauce was a lot runnier than the version my mum used to make when I was little, would adding a couple of teaspoons of cornflour to the sauce with two minutes to go make it thicker? I  might try that next time.

Spice Mixes / Re: Burning Love Spice Rub
« on: November 19, 2010, 11:38:55 am »
Good one, thanks for that.  Gretchen I think it is meant to be used in the kitchen not the bedroom  :D :D


Spice Mixes / Re: Burning Love Spice Rub
« on: November 17, 2010, 03:13:31 am »
Just the thing for the Christmas hamper. Thanks for posting!

Thanks!!  it did come from a "gifts from the kitchen" book - it had a much larger quantity originally.  I got some really lovely spice jars from Cheap as Chips yesterday (the ones with the clip down lid - rather than screw on) for $1 and larger ones for $1.50!!

Spice Mixes / Burning Love Spice Rub
« on: November 16, 2010, 08:50:51 pm »
This is a delicious spice rub!!  We have used it on all forms of meat pieces, roasts and as a flavour enhancer for sausage rolls or meal loaf!

This is so nice John has asked me to make a batch for him to sell at his gourmet butcher shop!

Time:     2 Minutes    Makes:   approx 1/2 cup

Ingredients: 55g Brown Sugar, 6 teaspoons each of * Dried onion *Dried oregano *Dried garlic *Paprika.  4 teaspoons of peppercorn medley (or plain peppercorns).  2 tsp each of  *Dried chillies *Ground cumin *Salt *Cayenne pepper

Method: Put all ingredients into the Thermomix Blend on 9 for 30 seconds.  Rub on meat or fish before BBQing, roasting or frying.  Great to add a little zest to meatballs or used as a base in casseroles.

Hint: a) To dry garlic easily, mince first in the Thermomix and drain before putting in the oven b) To reduce heat, take out the seeds and pith of the chillies before drying (that is where the Oh-Boy heat is) or use dried capsicum for no heat at all (which would be a shame  :D)

Main Dishes / Re: Morrocan Chicken
« on: November 12, 2010, 03:32:20 am »
Another one for my recipe file - thanks Sandra.  One little thing though, did you mean chicken or lamb ??? ???  It is called chicken but contains lamb - maybe either??

I make it with chicken and it is YUM!!

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