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Topics - kezza

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Chit Chat / Free 1 hour sessions at Perth City Library, WA
« on: April 24, 2012, 11:09:09 am »
Perth City Library has  some interesting guest speakers and demos in May all for free.  Sophie Budd (taught by Jamie Oliver's mentor Gennaro Contaldo) is cooking 2 dishes.  Bookings are essential for 3 May 12.30-1.30pm.  Vince Garreffa 10th May 12.30-1.30 tomato and meat based sauces, Paul Werndly, Naturopath, showing grinding, storing and cooking with spices and the health benefits 17th May 12.30-1.30pm and lastly Emmanuel Mollois Thursday 24th May 12.30-1.3opm talking about his life, career and his food.  Given my current obsession with making macarons, I think I need time off from work for Emmauel,, even though I would love to go to all of them.

Desserts / Cheesecake Slice
« on: November 18, 2011, 11:53:11 am »
Cheesecake Slice
(adapted from recipe in West Australian May 26, 2011)
Makes 12 bars
250g Granita biscuits (i used Milk Arrowroot)
60g melted butter
1/2 cup lemon curd (I used EDC lemon butter with extra yolk)
250g cream cheese
395g plain thick yoghurt
2 eggs
1/4 cup caster sugar
1 lemon zested and juiced

Break the biscuits and blitz in bowl until crumbs form.  I put 1/3rd of biscuits in, then added another 1/3rd on top of them and then final 1/3rd.
Drizzle in melted butter and blitz until combined.  Press into a lined 26x16cm tin and chill. Spread the lemon curd/butter over the chilled biscuit base - it you try to do it before the base is cold, the crumb will tear away from the bottom.
Place cream cheese, yoghurt, sugar and lemon juice and zest in clean bowl and blend 30-40secs speed 4 - 5. Add eggs one at a time onto the rotating blades and blend until combined for another 10 secs on speed 7.  Check if mixture is smooth, and if not blend for a few more seconds. Pour over the lemon curd.
Place in a 160c preheated oven and bake for 40 minutes.  Cool in the tin, then place in the fridge for a couple of hours or overnight. 

I took this to work today and everyone said it was really nice.  I don't eat cheesecake, but I like to make it!  I thought maybe everyone would find the biscuit base too thick, but the feedback I got was that everyone liked the base.

Has anyone steamed veges such as broccoli and cauliflower in the varoma while making mashed potato?  I am wondering if there is enough steam to cook them.  I am trying to make more use of the varoma.

Soups / Jamie Oliver's store-cupboard soup
« on: May 26, 2011, 10:26:26 am »
Store-cupboard soup
Fresh ingredients
6 rashers smoked streaky bacon, chopped
2 red onions, chopped
2 carrots, chopped
3 celery stalks, chopped
2 garlic cloves, chopped
A few flat-leaf parsley sprigs, chopped
Bread, to serve
Store cupboard ingredients
Olive oil
1/2 tsp dried thyme
1/2 tsp dried chilli, crumbled or 1/2 tsp dried chilli flakes
1 cup (200g) red lentils ( a mxture of red and green is nice)
1 vegetable stock cube (replace with vege stock concentrate from TMX)
400g can cannellini beans, drained
Place a large saucepan over medium heat.  Add a glug of oil, then bacon. Slowly fry for 6 minutes, until the bacon has started to release its tasty fat.
Chop carrot in TMX (I chop the carrot on its own first), followed by onion, celery stalks, garlic cloves in together.  
Add thyme, chilli, onion, carrot, celery and garlic to bacon. Cover and gently cook for about 15 minutes until softened.  Add lentils and 1 litre (4 cups) water and 1 tbsp vege stock concentrate.  Bring to the boil and simmer, uncovered, for about 30 minutes until softened.
Add beans and if the soup is a little thick add some more water.  Bring back to the boil and simmer for another 10 minutes, then taste and season if necessary.
Ladle into bowls and finish with a drizzle of EVOO and the parsley.  Serve with the bread.


Can add some dried porcini mushrooms.  Also, if  using the dried chilli flakes just be aware that this gives the soup a real kick and children might find it a little spicy. This is really quick and easy, and a great starter for a dinner party in the cold weather.

Cookie1 has written Thermomix directions for this soup - thanks cookie.

I made this last night Kezza and we enjoyed it immensely.I altered the method quite a bit, I hope you don't mind. I'll put my method below in case anyone wants to use their TMX more.

1. Chop vegies in TMX and set aside.
2.Cut up bacon, add to bowl, cook with oil 3 minutes, speed 1 100 degrees.
3. Add vegies and all other ingredients except the beans. Cook 30 minutes on 100 degrees, speed 2 or 3.
4. Add beans in the last 10 minutes and use reverse.

Members' comments
JulieO - Really enjoyed it Kezza, thanks so much for posting.

Bread / How far in advance can you make bread dough before cooking it?
« on: January 13, 2011, 12:06:29 pm »
I hope this is not a dumb question ??? ???  I want to make some flatbread for dips etc when I have friends over next weekend, and I am into preparing as much as possible before guests arrive, but with bread dough such as flatbread, which is best served just cooked, can I prepare dough in advance and have it in fridge, or do I have to knead and after 30 minutes cook it straight away without resting time.  Gosh, I hope this makes sense.  In other words, can I make the dough well in advance and keep in fridge, and then just before guests arrive, roll dough out and have it ready to go for the bbq?

Chit Chat / Does anyone have an iPad?
« on: December 28, 2010, 01:05:16 am »
I bought an iPad to store recipes in and to have it in my kit hen for quick and easy reference. However I cannot work out how to transfer them on to the iPad.  Has anyone done this?

Chit Chat / New oven confusing the hell out of me!!
« on: November 12, 2010, 10:35:40 am »
I have just had major renovations to my home, including a new kitchen and Smeg oven which I was so excited to start using.  I had less trouble working out the Thermomix than I have had with this oven. I'm just cooking some meatballs which I mixed together in Thermomix and popped them in the oven, but it keeps turning off.  I know it's me, but I am so confused.  Will have to take myself off to a class to get it all sorted out. 

Cakes / Easy Muesli Slice
« on: May 26, 2010, 01:14:50 pm »
[Muesli slice]
Number of People:
125g butter
75g brown sugar
2 tblsps honey
120g rolled oats
40g shredded coconut
75g self-raising flour
65g dried cranberries
80g chopped dried pineapple
70g slivered almonds
2 tblsps pepitas

Preheat oven to 180c/160c fanforced.
Grease 19cm x 30cm lamington pan, line base and long sides with baking paper, extending paper 5cm over sides.
Heat butter, sugar and honey in TMX bowl 2 miniutes, 60 degrees, speed 2.
Check sugar has dissolved.  Add remaining ingredients 30-35 seconds, closed lid position, on interval speed.
Press mixture firmly into pan, bake about 20 minutes.  Cool in pan before cutting.



I didn't have dried pineapple, so used dried pears instead.  I think you could use whatever fruit you prefer.

members' comments

cookie - we really loved it. I blitzed the almonds first into smallish pieces (I used whole almonds) and ran out of pineapple so made up the weight with dried mango. DH mentioned after his first slice that it was nice.  Usually I have to ask. I'll definitely be making this again and again.

ruth - everyone loves it. I will be making it again, the mango sounds like a good idea.

DizzyGirl - I used mango slices diced in the thermie. However I had no almonds, so I used pine nuts instead. It hope that is OK.

Introduce Yourself / So nervous posting first message!!!!!
« on: May 22, 2010, 11:40:25 am »
Hi all, have just decided I needed to join in after reading your great suggestions, recipes etc over the last month. I bought my TMX in January and have used it constantly, but am over the recipe book.  So thank you for all the info and I will continue to log in now, and hopefully I will have some recipes I could share with you.  I am from Perth, have two adult sets of twins and work fulltime, so the TMX is a godsend!

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