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Topics - brazen20au

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Tips and Tricks / uh oh!
« on: October 27, 2008, 10:58:58 pm »
make sure you have your seal back in your lid before making things, particularly those with liquid


Desserts / Passionfruit Slice
« on: October 16, 2008, 02:28:07 am »

Name of Recipe: Passionfruit Slice
Number of People: lots! (and you'll need to share so you dont eat it all yourself! lol)
125g butter, cut into chunks
170g self-raising flour
100g castor sugar
pinch salt
85g coconut

1 400g tin condensed milk ( or skim sweetened condensed milk - tastes the same, but fewer calories!)
1 small lemon, skin, pith and seeds removed, cut into pieces
Pulp of 2 passionfruit

Melt butter for 1:30 mins 80'c speed 3
add other ingredients and mix 3-4 times for 2-4 seconds at a time speed 4, scraping down in between
place in a greased, lined baking tray
Bake in moderate oven 10-15 minutes. Cool.

place condensed milk and lemon into TMX. chop lemon on speed 7 for 5 seconds
add passionfruit and mix Reverse speed 2 for 5 seconds
pour over the base, even out with a spatula if needed.
Cook in moderate oven a further 8 to 10 minutes


this is perfect for times when you need to 'take a plate'

Suggestions and Complaints / advertising?
« on: October 14, 2008, 04:43:15 pm »
hello mm :)

just wondering if you had given any thought to what level of advertising you would be happy to see on this forum and what you consider advertising?  thought it might be worth thinking about given the way the us thread is heading lol

Name of Recipe: Potato & Sweet Potato Gnocchi

Number of People: 4-6


350g Sweet potato, peeled and cubed
650g desiree potatoes, peeled and cubed
1 egg
2+ cups flour
salt & pepper

steam the potatoes & sweet potatoes. i did mine in the microwave but of course you could do it in the varoma if you wanted and didn't have your mind on when the noise was going to stop...
(you would probably use about 500g water, 12-15 mins (??) varoma temp, speed 2
they need to be really soft but not falling apart.

drain them well and let them cool as much as you can (last time i kept them in the fridge overnight and this worked well).

put about 500g in the tmx and chop til they're fine - but be careful! you don't want to make glue out of them! (have done that before with a food processor, NOT pretty!) i did speed 6 for about 30-40 seconds i think.
remove to another bowl and repeat. add the first batch back in and add the other ingredients.

mix on speed 6 until well mixed, again keep an eye out for gluey tendencies! i was very distracted by the 5yo at this stage and mine was done for 2 minutes and was OK thank goodness, so glue must be less likely at this stage ;p

put a large pot of water on to boil.

remove from tmx and place on a floured surface. knead until smooth, adding extra flour until the dough is no longer sticky. my dough was very sticky at this stage (i think the sweet potatoes have more water than regular potatoes) so i had to add a LOT of extra flour, but it was fine in the end.

cut the dough into 4-6 pieces and then take one. roll out on the floured surface until you have a sausage that is about 2cm thick. cut into 1cm pieces with a knife (i used a bread knife so i didn't cut my silicone mat). i actually just cook them like that because we don't care what they look like!

but if you want them to look pretty like "real" gnocchi just roll them a little into a ball then press into shape with a fork.

to cook them you need boiling water - just drop one sausage worth of gnocchi in at a time (i found it took the exact time to make the next sausage-worth as it did to cook each batch of gnocchi). they are cooked when they float on the surface - use a large flat slotted spoon to remove & drain them. you can serve them straight into a bowl.

top with sauce and cheese as desired.

of course you can swap the sweet potato for pumpkin, or use more potato and a little black olives etc etc - the options are endless!


converted from this recipe

Name of Recipe: Very Quick and Easy Creamy Sun-dried Tomato Sauce for Gnocchi
Number of People: 4-6
4-5 sundried tomatoes
one jar pasta sauce
a little cream

chop sundried tomatoes for 3-5 seconds on speed 4

add in pasta sauce (we use aldi organic usually but this time i used the aldi olive one) and a little cream if you have some that needs to be used up, or leave out if you don't want it.

cook for 8 minutes on 80'c speed 2

pour over gnocchi, top with parmesan if desired.


members' comments

Tasty - I tried this recipe the other day and ended up making the recipe over a few days as my little one needed me. The results were pretty good with light and fluffy gnocchi and a tasty sauce. These are the things I did differently:
Steaming potatoes and sweet potatoes in TMX
I didn't do the boiling stage after chopping up potatoes, it wasn't necessary I felt
It is a time consuming process.

Breakfast / Cranberry Maple Breakfast Scones
« on: October 11, 2008, 03:32:25 am »
this recipe was heavily inspired by two recipes from Crepes of Wrath - Whole Wheat Maple Oatmeal Scones and Cranberry Almond Multigrain Scones  :-*

Name of Recipe: Cranberry Maple Breakfast Scones
Number of People: 4-8
85g oats
140g wholemeal flour
100g plain flour
70g ground almonds *
1 tab baking powder
1 tspn cinnamon
1 tspn cardamom
100g unsalted butter, cut into cubes
65g milk (low fat)
140g yoghurt (low fat, i just used the yoghurt i had left, so if you have more or less in a tub just adjust the milk accordingly, you could also use flavoured) **
25g maple syrup ***
50g cranberries
for the glaze:
1-2 tspns each of maple syrup and milk

place oats in tmx, closed lid position *: and pulse using the turbo button x3
add in the rest of the dry ingredients and mix for 3 seconds on speed 7
add butter, closed lid position *: and pulse using the turbo button x2-3
add wet ingredients and cranberries. remove the measuring cup from the lid. set on closed lid position, reverse  :-: and knead  :: until the dough is well mixed (i forgot to pay attention to how long but probably just 3-4 'kneads')
line a baking tray (i used my silicone baking mat) and sprinkle with flour - probably about 1/8-1/4 cup. gently knead the dough a little more and shape into a circle. flatten until it's about 4cm thick. with a butter knife cut into 6-8 wedges.
in the measuring cup mix the extra syrup and milk and brush over the top of the scones. i think it would be nice with a few oats and some raw sugar sprinkled over too (ooops i just noticed this is actually in the whole wheat scones recipe!)
bake in a 160' oven for about 20-25 minutes


** my dough was a little wet so perhaps i will adjust the amount of yoghurt next time
*** this was the perfect (not very) sweetness for me but if you like sweet breakfast dishes you might like to add a little brown sugar too - or you could serve with a brown sugar / butter blend

dh just got home from the Botanic Gardens native plant sale and had a scone - he's not a fan of any fruit except blueberries - but he loved them!

what are the 'rules' (ie: legally) about posting recipes from the TMX recipe books online? i haven't posted any yet, but sometimes i want to, knowing that people in other countries won't have those recipes in their own books.

does anyone know?

Special Diets / any coeliacs around?
« on: September 26, 2008, 06:43:05 am »
my baby (2.5y) is about to have the gastroscopy to test for coeliac - her blood test came back positive. i may have to be the queen of gluten free baking soon....

Tips and Tricks / How do you clean under the blade?
« on: September 13, 2008, 11:48:10 pm »
we don't tend to pull our tmx apart everytime we clean it / wash it up and i'm disgusted at the grime that is under the blade  :-\ i've tried using all the scrubbing brushes we have plus an old toothbrush but nothing gets under there  :'( YUK!

so what do you use to keep that bit clean?

Main Dishes / Chicken & Ricotta Crepe Bake
« on: September 13, 2008, 11:17:03 am »
Name of Recipe: Chicken & Ricotta Crepe Bake
Number of People: 4-6
crepe ingredients as per the TMX book
1 sml onion
2 garlic gloves,
1 tbs olive oil
1-2 chicken breasts, cut into 2-3cm dice
1 large container low-fat ricotta
shredded spinach (frozen, defrosted and well drained, or fresh)
any other vegies desired, finely chopped in tmx before starting to cook
good pinch nutmeg
salt & freshly ground black pepper
700g bottle italian tomato sauce - sugo or passata (or 2 tins of pureed tomatoes)
1/2 cup low fat grated cheese

prepare and cook crepes as per TMX book
chop onion and garlic on speed 4 until finely chopped. add oil and cook 2 mins on 100' speed 1
add chicken and mince (check directions in book, suggest speed 6-7 for 10 seconds at a time, stirring in between)
cook 8 minutes 100' reverse speed 2
add remaining ingredients and mix for 2 mins reverse speed 2 until well mixed
Spread half tomato sauce evenly over the base of 1 large baking dish.
fill each crepe with several spoonfuls of mix, roll and place in dish
Spoon over remaining sauce and sprinkle with cheese.

Bake for 25 minutes until cheese is melted and lightly browned. Serve with salad leaves

Variations: for vegetarians replace chicken with 500g diced pumpkin.


originally posted on my blog, based on a recipe from a friend.

members' comments{/b]

JD -  was pretty pleased with it.  Only did half the recipe for the 2 of us and still enough to take around to Mum. I used some chicken mince I had this time but next time (because DH asked is there any meat in here) I will use chicken thighs and keep them chunky. Nice one Karen, will certainly have these on the menu again in summer - they were nice with a tossed salad.

Babymaker -  DH gave them 5/5 requested again, next time I think I will keep the chicken a bit more chunky too JudyDawn. I only did a half batch of the EDC crepe mix, only made 6 but was plenty for the amount of mixture I had.

Introduce Yourself / Hi, I'm Karen!
« on: September 10, 2008, 10:44:58 pm »
I live in Canberra, Australia.

I've had my thermomix for about a year now and we all love it! my partner uses it to cook meals in (mostly from the cookbook unless i give him a printed conversion) and i use it for prep work, converting favourite recipes, and experimenting!

i have set up 2 blogs, my own and a group blog (all welcome to join us :)) - both links are in my sig :)

great to have another place set up to share the tmx joy!
 :: :-: *: ^^

Cakes / Basic Butter Cake (recipe conversion)
« on: September 04, 2008, 03:41:44 pm »
Basic Butter Cake
320g white sugar
250g soft butter, cut into pieces
2 tspn vanilla essence
4 eggs
3 cups self raising flour
1 cup milk

mill into caster sugar by using speed 6 for approx 5-10 seconds
add the butterfly into the bowl
add butter & vanilla and mix at speed 4 for 40-50 seconds until the mix is light in colour and a little fluffy looking

turn speed down to 2 and add
the eggs - one at a time
after each egg turn speed up to 4 for 5 seconds

add 1 cup SR flour with lid off,
turn speed up to 4, mix 5 seconds

turn speed back to 2 and add
1/2 cup milk through lid, mix 3 seconds

add 1 cup SR flour with lid off,
turn speed up to 4, mix 5 seconds

turn speed back to 2 and add
1/2 cup milk through lid, mix 3 seconds

add final 1 cup SR flour with lid off,
turn speed up to 4 and mix 5 seconds

mix for a further 10 seconds until the mix seems light and fluffy.

pour into a greased, lined cake tin. cooking times will vary according to your oven and size of tin but start with 40 mins at around 160-180'c, test with a skewer and cook further as required.

Original Link with picture

this makes a large cake (it's the original recipe doubled) so feel free to halve it :)

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