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Topics - kniki

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Recipe Name:  Thai Fish Cakes

Book Name: Seafood Bounty (Australia)

Tweaking details:  I added 2 eggs because the mix didn't look like it would hold together, but then it was too runny so I added a few heaped dessertspoons of buckwheat flour.  I used gluten free flour instead of wheat flour, and pumpkin instead of sweet potato (only because I had lots of pumpkin that needed using up).  I reduced the curry paste to 1 heaped dessertspoon as I was worried it might be too spicy for my kids.

Review:  The flavour of the fishcakes was fantastic.  They were a little dry, probably because I put in too much extra flour.  I wonder if anyone has made them exactly to the recipe and if they were fine?

Score: 4 out of 5*

Tips and Tricks / Spreadable butter
« on: July 17, 2009, 01:43:23 am »
I used to make my own spreadable butter by hand, but now I have the Thermomix it's so much easier, and it's much smoother.  I saved a bunch of Nuttelex containers so I could refill them.

Chop 250g of butter into 1 inch cubes. Put into Thermomix bowl. Add 250g oil, eg. light olive oil, rice bran oil, etc.  (Don't use virgin olive oil unless you like the strong flavour!)  Mix on speed 9 for 30 seconds, or until you have a nice smooth texture.  Transfer to container and refrigerate. 

It spreads very easily and you know exactly what's in it (unlike margarine and other 'butter spreads').

Special Diets / buckwheat pancakes
« on: May 18, 2009, 02:52:10 am »
These are delicious.  The batter may seem quite runny but they make a lovely thin pancake that rolls up really nicely.

Buckwheat Pancakes

75g buckwheat flour
75g cornflour
1 teaspoon baking powder
1 tablespoon sugar (optional)
1 egg
20g oil
250g milk

Add dry ingredients to bowl and mix for 10 seconds on speed 5.  Scrape down sides if necessary.  Add the rest of the ingredients and mix for 30 seconds on speed 5. 

Jams and Chutneys / Plum Jam
« on: May 13, 2009, 02:24:18 pm »
I made the plum jam from the new Everyday cookbook and it turned out great.  I did add half a packet of Jam Setta just to be sure, as it was my first time with making jam.

I would suggest taking the pips out of the plums first, though.  I followed the instructions which said to take the pips out at the end, but they were so crushed up that even though I strained the jam through a colander, there are still tiny bits in there.  I will eat it myself (it's yum!!) but I won't give it to anyone else just in case they break a tooth.

Special Diets / Cyndi's bread from Gluten Free Cookbook
« on: May 13, 2009, 02:23:52 am »
I have just had my second attempt at making Cyndi's bread and both times it has turned out like a heavy brick.  It won't cook through even after an hour in the oven. This morning I let it rise for an hour before putting it in the oven.  Can anyone help me with what I might be doing wrong??  Am I cooking it at the right temperature - 180 degrees? Is the mix supposed to be pretty runny (as opposed to a 'normal' bread dough)?  Is tapioca starch the same as arrowroot flour?

Introduce Yourself / Hi from Brisbane Bayside
« on: May 12, 2009, 11:26:34 am »
Hi Everyone

I'm Niki and I live in Brisbane Bayside, and I am addicted to my "Thermie", or as I also call him, "Thermoman". 

I've had him for nearly a week now; and I have made so many things.  Everything has turned out brilliantly except my gluten free bread which would have killed someone, had I aimed it at their head.

I'm a coeliac, but I'm the only one in my family, so I still cook gluteny things for my husband and kids.  Tonight my husband and I are making pizzas and vegemite scrolls, from one batch of pizza dough.  I am impressed with how easy it was to make the pizza dough. 

I am really into cooking and making things from scratch; I like to avoid preservatives and other additives where possible.  My other passion is being thrifty; so now I am thrilled that I can mill my own gluten free flour as it was costing me a fortune.

Looking forward to chatting with everyone!!

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