Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Topics - TM Essentials

Pages: 1 2 [3] 4 5
31
Main Dishes / Goat’s Cheese and Bacon Polenta Crust Pie
« on: November 02, 2014, 12:23:22 am »
Polenta adds delicious crunchy texture to this pie and is delicious hot or cold. Feta can be used in place of the goat’s cheese.
INGREDIENTS
POLENTA PASTRY
300 gr plain flour
140 gr polenta
240 gr chilled butter, cubed
½ tsp apple cider vinegar
FILLING
4 large tomatoes, thinly sliced
2 tbsp  olive oil
1 tbsp thyme
125 gr goats cheese
200 gr cream
200 gr milk
4 eggs
10 rashers streaky bacon

Mix all pastry ingredients at Speed 4 for 25 seconds. Tip onto cling wrap, shape into a cylinder and rest in the fridge for at least an hour.

Meanwhile, preheat the oven to 150C. Place tomatoes in a single layer on a baking tray lined with baking paper, drizzled with oil and thyme.  Season with salt and pepper and roast until almost dried out (50 mins to an hour).  Set aside to cool.

Line a 25 x 4 cm flan tin by slicing off thin 5mm slivers of pastry. Place slivers on the bottom and the sides of the tin until all sides are covered.  Gently press the pieces together to join them and level them out, finishing with the sides. Allow the pie to rest for a further hour in the freezer.

Blind bake the pie shell by cooking it in a preheated oven at 180C directly from the freezer for 20-25 minutes until golden.

Cool briefly, then line the base with tomatoes.

Mix the cheese, cream, milk and eggs at Speed 5 for 15 seconds. Pour over the tomatoes.

Interlace bacon on a sheet of baking paper to form a lattice pattern, transfer to top of pie.

Bake until golden for 55-60 minutes. Cool slightly before serving.
Serves 8.

This recipe has been adapted from the November 2014 issue of Australian Gourmet Traveller.

32
Starters and Snacks / Thai Chicken Rolls
« on: October 23, 2014, 07:19:31 am »
Ingredients:

200g chicken breast (roughly chopped)
150g ham
1 clove garlic
3 spring onions
2 tablespoons fresh coriander
1 piece fresh ginger (approximately 3cm square)
1 teaspoon fish sauce
1 egg
3 sheets frozen puff pastry
1 egg yolk
2 tablespoons sesame seeds
Sweet chilli sauce to serve

• Preheat oven to 180C
• If you are using the frozen puff pastry get three sheets out of the freezer put aside
• Separate egg yolk and white and keep yolk aside in a small dish
• Put garlic, spring onions, coriander, and ginger into TM bowl 3secs / speed 7. Scrape down sides of bowl (no need to wash out) and set aside.
• Put chicken and ham into TM bowl mince 30secs / speed 4
• Add rest of ingredients to TM bowl – fish sauce, egg and the ingredients that were set aside.
• Mix 30secs / speed 4
• I used the square puff pastry sheets so I cut them in half and put some of the mixture on one side and brush the edge with water.
• Fold over and make into a sausage shape and press the edge down to seal.
• Repeat with the other pieces of pastry until mixture is gone
• With a sharp knife cut into small sausage rolls on the diagonal discard end pieces.
• Brush with egg yolk and sprinkle with sesame seeds.
• Bake for 15mins until golden.
• Serve with sweet chilli sauce.

33
Babies and Kids / Cheese & Bacon Scrolls
« on: October 23, 2014, 07:05:48 am »
Ingredients:

100g millet or buckwheat
400g baker’s flour
1 sachet dried yeast or 2 tsp dried instant yeast
20g olive oil
300g warm water
200g bacon, cooked and chopped
200 g cheddar cheese (grated in the TM)
1 tsp salt

Method:
• Preheat oven to 190degrees
• Put cheddar cheese in TM grate 10 secs / sp 7 (rinse and dry TM bowl)
• Mill millet 10secs / sp 10
• Add flour, yeast, oil, salt and water and mix on sp 5 / 10 secs
• Knead dough for 2 mins
• Leave to rise in TM or in TM Essentials silicone mat
• Roll out the dough in a rectangle – approx 50cm x 30cm (easy to roll on the mat as it has measurements on the side)
• Sprinkle the bacon and cheese all over the dough and rollup starting with the long side
• Cut into 2cm scrolls and place on baking tray
• Leave to rise again for about 30mins
• Put into oven and cook for about 15-20 mins until golden brown.

34
Condiments and Sauces / Tomato paste concentrate
« on: October 23, 2014, 06:53:22 am »
Ingredients - makes 450g tomato paste concentrate
Garlic, 2 cloves
Onion, medium quartered
50 g olive oil
4 x 400g tinned tomatoes, or 800 g fresh tomatoes
Salt and Pepper
Chop onion and garlic at Speed 7 for 10 seconds. Scrape down the sides and add the olive oil. Saute for 5 min, Varoma temp, Speed 2.
Add the tomatoes and seasoning and cook for 75 min, Varoma temp, Speed 2.
Store in the fridge or freezer.

35
Main Dishes / Slow braised beef cheeks with cauliflower cream
« on: October 23, 2014, 06:51:50 am »
This recipe makes a lovely slow-cooked dark beef cheeks. Don’t be afraid of the amount of sherry and wine used – the alcohol is cooked off. Beef cheeks are a tough, lean cut of meat when braised or cooked slowly produces a tender and delicious result.

INGREDIENTS
1.8kg beef cheeks, trimmed of sinew and quartered
120g olive oil
400g carrots, quartered
20g garlic
300g onions, quartered
700ml sweet sherry
700ml red wine
3 bay leaves
1 head cauliflower, broken into florets
180g cream
40g butter

Chop the carrot, garlic and onion at Speed 5 for 15 seconds. Add 60 g olive oil and cook at 100C for 20 min.
While the veges are sautιing, heat the remaining olive oil in a large roasting pan and brown beef cheeks and set aside. Stir in the sherry, red wine, bay leaves, 500ml water and season with salt and pepper.
Add the sautιed vegetables and return the beef cheeks to the roasting dish. Seal the roasting pan with foil and bake at 150C for 3 – 4 hours.
Steam the cauliflower in the Varoma for 20-25 minutes at Varoma temp, Speed Soft. To make the cauliflower cream puree the cooked cauliflower, cream and butter at 80C, Speed 8 for 1 minute.
Serves 6 - 8.

36
Main Dishes / Okonomyaki - Japanese pancakes
« on: October 23, 2014, 06:47:29 am »
These Japanese pancakes are a real favourite in our house and super quick when prepared in the Thermomix.

280 g self-raising flour
350 g milk
1 carrot, quartered
2 eggs
80 g cheese, cubed
250 g cabbage roughly chopped
120 g green prawns
240 g fish fillets
To serve:
Okonomi sauce
Kewpie mayonnaise
Dried bonito flakes

Chop the carrot at Speed 4 for 4 seconds
Place all remaining ingredients in the TM bowl and mix at Speed 6 for 15 seconds.
Heat oil in a frying pan and cook pancakes.
To serve, drizzle with Okonomi sauce, Kewpie Mayonnaise and sprinkle with Bonito flakes.
Serves 4.

37
Main Dishes / Chicken Pies
« on: October 23, 2014, 06:35:07 am »
Chicken Pies

Ingredients:

500g chicken thigh/breast (minced meat can be used if a meat pie is your choice)
2 cloves garlic
1 brown onion, halved
2 tbsp olive oil
1 tbsp cornflour
1 tbsp TM vegetable stock concentrate
150g water
2 tbsp (20g) Worcestershire sauce
1 tbsp barbeque sauce
1 tbsp tomato sauce
1 tbsp vegemite
Salt & pepper
2 sheets ready-rolled shortcrust pastry
2 sheets frozen puff pastry
1 egg, beaten

Method:

• Grease a large 6 hole muffin tray (I lined with baking paper to make it easy to pull out pies at the end)
• If you are mincing your chicken / beef mince for 30secs / sp 4, set aside
• Place garlic and onion in TM bowl chop 3secs / sp 7, scrape down sides of bowl
• Add oil and sautι 3min / varoma / sp 1
• Add all remaining ingredients (except beaten egg) and cook 10 min / 100 degrees / sp 1 / reverse
• Preheat oven to 200degrees
• Line tin with short crust pastry
• When mixture cool fill pastry in pan.
• Cut puff pastry into 6 round pieces to form the top of the pies. Seal each pie by pressing around the edges. Prick with a fork each top to allow steam to escape when cooking.
• Brush with egg
• Place pies in oven and cook for 25mins or until golden

38
Cakes / Chocolate chip biscuits
« on: October 23, 2014, 06:32:04 am »
Ingredients:
250g butter
70g raw sugar
70g brown sugar
Ύ can condensed milk
2tsp vanilla essence
350g SR flour
80g plain flour
250g choc bits

Method:
• Line biscuit tray with baking paper
• Preheat oven to 180 degrees
• Cream butter and sugars 30 secs / sp 5
• Add condensed milk and vanilla essence mix 15 secs / sp 5
• Add flours mix 30 secs / sp5
• Scrape sides
• Add choc bits combine reverse / 15 secs / sp 4
• Roll dessert spoons into a ball place on tray and flatten slightly
• Allow room for biscuits to spread
• Cook for 12-15 mins and remove when golden.

39
Condiments and Sauces / Rendered Pork Fat
« on: October 23, 2014, 06:30:22 am »
There are occasions when you’re cooking that nothing can surpass rendered pork fat. You’ll be amazed at how much more flavourful your meals are when cooked in pork fat. I use pork fatback which is firm and white, and readily available from your butcher – I phone ahead first.

Start by cutting 1- 1.5 kgs of fat into 3cm squares. Cook at 100C, Reverse Speed Soft for 4 to 5 hours until the last bits of oil have come from the fat. As the fat renders, amber-colored crispy cracklings will form.

Pour the liquid lard very carefully into a Reusable Pouch or jars using a section of cheesecloth to strain. Set aside the pork crackling crumbs to use in salads.

When properly rendered, lard will store at room temperature just like olive oil; however, you can also store it in the refrigerator with no change to flavour or texture. One kg of raw fat should yield 500 ml of lard.

40
Babies and Kids / Potato, Chicken & Corn Fritters
« on: October 23, 2014, 06:23:28 am »
My kids love to take fritters for lunch so I made some for them (of course I saved some for me too).

Ingredients:

1 large potato, peeled and cut into quarters
3 eggs
1 onion, peeled and halved
1 full size cob of corn
½ red capsicum
150 to 200 g cooked chicken, shredded (or you can use ham or any other cooked meat of your choice)
30g buckwheat (or plain) flour
Salt & pepper
1 tbsp butter for frying

Method:

• In Varoma - 1 full size cob fresh sweetcorn
• Fill up TM bowl 500g water
• Place cob in Varoma tray steam 12 mins / Varoma temperature / speed 2
• Remove Varoma with corn still in it and set aside to cool, empty water
• Once cooled remove kernels by chopping off with a knife, set aside
• Put onion, potato and capsicum into TM bowl chop 7 secs / speed 5
• Add eggs and buckwheat (or Plain) flour and mix 15 secs / speed 3 / reverse
• Add salt & pepper, corn & cooked chicken/ham and mix 20 secs / speed 2 / reverse
• Melt Tbsp butter in Frying Pan
• Add large spoonful’s of the mixture
• Once browned on one side turn the fritters over
• Lightly press until flat and continue cooking until the other side is slightly browned
• Keep cooking until all mixture is used
• Eat straight away or let cool and store in airtight container in the fridge.

41
Condiments and Sauces / Blue Cheese Garlic Butter
« on: October 23, 2014, 06:21:13 am »
Great to have with Steak, in Chicken Kiev's or with bread. This delicious flavoured butter has been adapted from one of Tenina's recipes.

60g Blue Cheese, cubed
110g butter, cubed
3 cloves garlic
1 tbsp dry sherry
Ground pepper to taste

Blend all ingredients for 15 seconds at Speed 7. Scrape down the sides of the bowl and repeat if necessary. Keep refrigerated.


42
Main Dishes / Sun Dried Tomato and Almond Crusted Pork Chops
« on: October 23, 2014, 06:19:05 am »
Turn pork loin chops into something special with an easy and tasty topping.
4 pork loin chops
2 cloves garlic
Zest 1 lemon
60g sun-dried tomatoes
50g almonds
Juice 1 lemon

Preheat the oven to 180C. Lay the pork chops in a greased baking pan.
Chop the garlic and lemon zest at Speed 10 for 8 seconds.
Add remaining ingredients and chop at Speed 6 for 6 seconds.
Top the cutlets with the sun-dried tomato mix.
Bake in the oven for 20-25 minutes.

43
Cakes / Choc Nut Crusted Cake
« on: October 23, 2014, 06:17:50 am »
Ingredients:
80 grams chocolate chips
80 grams sugar
80 grams pecans
½ cup boiling water
70g chopped dates
1 Ύ teaspoons bicarb soda
185g softened butter
160 grams sugar
2 eggs
320 grams plain flour
½ teaspoon salt

Method:
• Preheat oven 175 degrees
• Lightly grease round or loaf tin
• Add dates to chop 10 secs / sp 5
• Put in spare bowl and pour boiling water over dates (just to cover them) and stir in 1 teaspoon of bicarb soda, set aside to cool
• Add to TM bowl choc chips, pecans and sugar chop 6 secs / speed 5, set aside
• In TM bowl add butter and sugar cream 30 secs / speed 6
• Add eggs and remaining bicarb soda (Ύ teaspoon) 5 secs / speed 4
• Add flour, salt, mix 30 secs / speed 4
• Scrape sides and mix further if required
• Add date mixture 10 secs / reverse / speed 2
• Pour into prepared tin and sprinkle over choc chips, pecans and sugar mixture
• Bake 40 -45 mins

44
Cakes / Cream Cheese Lattice Slice
« on: October 23, 2014, 06:15:14 am »
A delicious quick and easy no bake slice that always reminds me of my Grandma. Cream cheese sandwiched between 2 layers of sugar-coated lattice biscuits.

1 tbsp gelatine
50 ml hot water
180 g sugar
400 g cream cheese
100 g butter
1 tsp lemon zest (1 lemon)
30 g lemon juice (1 lemon)
1 tsp vanilla essence
2 packets Arnott’s Lattice biscuits

Line a 20x30cm slice tin with cling wrap.
Dissolve the gelatine in hot water in a heat proof glass.
Blitz the sugar at Speed 10 for 10 seconds.
Add the cream cheese and butter and mix at Speed 6 for 30 seconds.
Add the lemon zest, lemon juice, vanilla essence and dissolved gelatine and mix for a further 15 seconds on Speed 5.
Place one layer of lattice biscuits, sugar side down, in the slice tin.
Spread the cream cheese mixture evenly over the biscuits.
Top with lattice biscuits, sugar side up, placing them in line with the biscuits on the bottom layer (this will enable easy cutting).
Press gently down on the top layer of biscuits to help evenly distribute the filling.
Cover and refrigerate until set. Cut into squares, as per the biscuit layout.
Serves 12-14. Keep refrigerated for 3-4 days.

45
Cakes / Banana and White Chocolate Cupcakes
« on: May 07, 2014, 11:26:32 am »
I had a friend at the last minute saying she would be over for coffee! Oh No ....besides a couple of bananas which were well past their use by date, I didn't have anything to offer her to go with her coffee (and she was bringing her little girl), so I thought cupcakes would be ideal. So I am sharing with you this easy Banana Cupcake recipe. Needless to say they are nearly all gone now since my kids got home from school.
 
Banana and White Chocolate Cupcakes

Ingredients
120g butter
140g sugar
1 tsp vanilla essence
1 egg
3 ripe bananas
200g plain flour
1 tsp baking powder
60g milk
250g choc bits (either white or milk/dark chocolate)

1. Either grease muffin tray or line with patty pans.
2. Preheat oven to 180C.
3. Melt butter, sugar in mixing bowl at 100C for 2 mins at Speed 2.
4. Add bananas and blend at Speed 4 for 20 seconds.
5. Add egg and vanilla essence and mix at Speed 2 for 20 seconds.
6. Add flour, baking powder and milk and mix at Speed 2 for 20 seconds.
7. Scrape down the sides of bowl to mix in any flour.
8. Add choc bits and combine at Reverse Speed 4 for 15 seconds.
9. Fill muffin tray to Ύ with mixture and bake at 180C for 18-20 minutes.
10. When cooked place cupcakes on cooling rack.

I put icing on some of mine and dusted the rest with icing sugar.

Members' comments
JulieO - Whipped these up this morning, so quick and easy!  We all really liked them and my only tweak next time would be to halve the amount of choc chips! I also reduced the sugar a little too but I did sprinkle the tops with a pinch of raw sugar for a bit of crunch just before baking. I got 15 normal sized muffins from the mixture.

Cuilidh - I made these yesterday and they turned out really well ... only two left.  Usually DH is a bit reserved with his praise of sweet things, but he was very enthusiastic about these ones.  Definitely have to make them again!!!



 

Pages: 1 2 [3] 4 5