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Topics - judydawn

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Main Dishes / Nico Moretti's Thai Chilli Chicken and Basil
« on: March 16, 2009, 09:58:17 am »

Name of Recipe: Thai Chilli Chicken and Basil

Number of People:Serves 4


600g chicken breasts or thighs (I prefer thighs)
1 onion, peeled and quartered
1 red chilli, deseeded and roughly chopped (I used sambal olek 1tspn)
1-1/2 tblsp oil
1 tblsp fish sauce
1tblsp sweet chilli sauce
1tblsp kecap manis (sweet soy sauce)
1 bunch shredded fresh basil, approx 1 cup
3-4 stalks fresh coriander, leaves and stalks chopped
200g coconut milk or coconut cream (adjusted down after the following comments - original recipe uses 400g which is far too much)
fresh coriander leaves and l red chilli, sliced - for garnish


Cut chicken in half or thirds lengthways, then slice across into thin slices.
Place onion and deseeded chilli into TM bowl and chop for 5 seconds on speed 7
Add oil and saute for 5 minutes at 100C on speed 1.
Add fish sauce, sweet chilli sauce, kecap manis, basil and coriander and cook for 1 minute at Varoma temperature on Reverse + speed 1
Insert Butterfly. Add sliced chicken breasts and coconut milk and cook for 10 minutes at 100C on Reverse + soft speed until chicken is tender and cooked through. (I thicken at this stage with some cornflour mixed with a little water and cook a further minute as above).  If using thighs, cook 30 mins speed 90o
Serve with rice and garnish with coriander leaves and sliced chilli. (I serve it with bron's steamed garlic rice)

Please note different time for cooking thighs to that for breasts.

Modifications by forum members.
Thermomixer cut the coconut milk/cream down by half and cook on 90 degrees, and the sauce doesn't need thickening.
Judydawn did as Thermomixer suggested but still needed to thicken with 2 tablespoons cornflour in a little water.
Terese added sliced green beans and unsalted cashews about halfway through for more texture.
Helsbels added garlic paste and umami to give it a hit.

Main Dishes / Beef and Beer Casserole
« on: March 15, 2009, 05:25:19 am »
This was one of my early recipes. I have revisited it and made some changes.

Name of Recipe: Beef and Beer Casserole
Number of People:Serves 3-4 people
750g oyster blade steak or ordinary blade steak
 1 packet French Onion Soup mix - salt reduced is best (or use the FOSM recipe from the forum
 1 cup beer - any type                                                               


Dice the steak into 3-4 cm pieces.  Place in TM bowl along with soup mix and beer. You can add the butterfly, I find it helps with keeping pieces whole. 

Cook 45 - 60 minutes, 100 o, reverse, soft speed or speed 1 if the meat is not moving, leaving the MC off for the last 10 minutes of cooking time. Check for tenderness of meat and cook longer if required.  If gravy is not thick enough, mix 1 tblespn cornflour with a little water, add to the bowl and continue cooking as above for a further minute.


Tips/Hints: I bought 1kg oyster blade and by the time I cut off all the fat, was left with the 750g required for this recipe.  If you aren't quite as fussy as me, it doesn't matter if you put up to 1kg in the bowl.  Nice with mashed potato and steamed vegies.

Don't worry about the kids and the beer as alcohol evaporates at 70oC and just the flavour is left to enjoy.

Following on from review suggestions, add assorted vegies for the last 30 minutes for a one-pot meal.

members' comments

cookie -  it was lovely. I didn't use low salt soup and it was rather salty so next time I will do as was suggested. It has given me inspiration to try some more of those types of things. A lovely, easy recipe.

Update from cookie whilst caravanning -  because the hot plates in the van are where the TMX lives I had no where to cook the vegies. I put them, cut into pieces in the casserole about 25 minutes before the cooking time was up. It was delicious. Another all in one recipe.

CP - thickened at the end with cornflour. will definitely make it again but will try with the soup mix substitute (if I can ever find celery seeds - I'm always driving the supermarket staff mad looking for offbeat ingredients).

Snoozie - This was really yum and so, so easy.
I was going to see what it was like on cous cous (trying to limit starchy/carb food here atm) but didn't have any so it ended up served on packet pumpkin mash.
I used a whole bottle of beer not just one cup.
I marinated the meat in the beer for a few hours before cooking.
I threw 2 carrots, a zucchini and potato in the tmx and diced them up somewhat finely and then put in the fridge prior to putting beef, beer, French onion soup in. (My kids don't like eating vegies so try to hide them a bit but I wanted dish to have some colour other than brown!) 20 minutes to go I added the diced up vegies.
I had to use cornflour to thicken up further due to extra fluid used. Again, really simple and delicious flavour.

cattro - I made this as my first dish in my new thermomix.  My husband and kids loved it.  I did what other people said and added vegies in at 25 mins before it finishes cooking.  I found that the potato and carrot wasn't cooked so next time I think I will put in about 40 mins into cooking time so half way.  I also made a foccacia to have with it and for my first attempt at bread it was a huge hit turned out perfect was so proud.  My hubby reckons I set the bar high for myself so think he is expecting it to get better.

Chit Chat / Arming yourself with knowledge
« on: March 15, 2009, 03:08:52 am »
Ayla, I see you are doing a lot of reading (and some posting too of course) so that when you receive your TMX you will have aquired a lot of knowledge about this amazing piece of equipment.  Good on you.  I did mine after I had it for around 6 months and had many failures - like you, should have done it sooner. Will be interested to hear from you as soon as you start making things - what you like, what you didn't etc.  Good luck with it.

Recipe Requests / Full Steam Ahead cookbook
« on: March 15, 2009, 02:02:21 am »
Has anyone cooked anything from this book please.  Browsing the cookbook, it is sooo unlike the Australian way of cooking, more European obviously but if there is something in there worth trying, I'm willing to give it a go if others have tried and liked it.

I am referring more to main meals, some of the desserts look pretty good and worth a try.

Chit Chat / Having one of those days!
« on: March 12, 2009, 07:37:33 am »
Couldn't find my MC lid this morning so had to improvise and wonder how much a replacement was going to cost me.  Searched through bags of rubbish looking for it then went outside to see where I had thrown the loads of water I go through daily when cleaning bits and pieces over a bucket in the sink.  Yep, there it was, amongst the parsley. Happy ending.

Then had my disaster with the custard.  Had made Riv-mum's Chicken & Mushroom pot pies for tea and was going to do mashed potato with them but no, forgot I put the lid of the TM in the dishwasher and can't wait for that to finish.  So mashed potato the old fashioned way tonight.

Tomorrow is another day and hopefully, a better one.

Questions? Technical Issues? The Survival Guide / Time differences
« on: March 11, 2009, 11:26:01 am »
I know this has nothing to do with cooking but can anyone tell me why our postings have the weirdest times on them - I know we are forum junkies but do we really post comments in the wee hours of the morning - I think not.  I'd love to know why these times are not correct.

Soups / Quick Asian soup
« on: March 10, 2009, 09:02:44 am »
Name of Recipe:Quick Asian Soup

Number of People:4 serves

Ingredients:4 cups chicken stock
                           1/2 - 1 cup chopped BBQ chicken
                           300g creamed corn
                           12 leftover veroma steamed dim sims (frozen or fresh)  or buy a packet of small dim sims.                     
                           3 shallots, finely sliced
                           soy sauce to taste


Place everything in TM bowl and heat on 90oC for  8-10 mins on reverse, soft speed.

Tips/Hints: This is a thin soup made basically from leftovers.  Packet stock works well.

Main Dishes / Beef & spinach
« on: February 25, 2009, 11:38:19 am »
Name of Recipe:  Beef and spinach

Number of People: 3-4 servings


 400 rump steak (1.5cm dice)
 2 cloves garlic
 2 red onions, chopped roughly                        
 1 stalk celery with leaves, chopped roughly                          
 30g olive oil
 1/4 cup red wine
 leaves from 4 sprigs fresh thyme
 1/4 bunch parsley, chopped roughly
 250g freshly cooked spinach (or use thawed frozen spinach but this is much finer than spinach you
                                                                    would cook and chop yourself)
1 tblspn concentrated vegetable stock
200 ms water
cornflour to thicken


Place garlic, quartered onions and roughly chopped celery in TM bowl. Chop for 5 seconds on speed 7. Add oil, saute 3 minutes 100o on speed 1.  Add the cubed beef, the wine and rest of ingredients except the cornflour and cook for 20 minutes on 100oC on reverse, soft speed.  Thicken to your taste at the end of the cooking time with cornflour mixed with a little water.
Serve with mashed potato & vegies, over rice or place in casserole dish, top with some pastry and bake in the oven.  
The mixture is best left to sit for a while for the flavours to develop.

You could use freshly chopped spinach but I had frozen packs of home grown spinach in the freezer and find it easier to work with than huge amounts of fresh spinach.

members' comments

Thermomixer - if you have lots of fresh spinach then you could place it in the Varoma while doing the initial cook and it will wilt down to more manageable quantities to add to the TMX bowl.

babymaker - Mmm 5/5 from us! we put the uncooked fresh baby spinach in the thermoserver and topped with the cooked meat and sauce so the heat from that cooked it, we then did mash potatoes with steamed veg in the varoma to go with it.  You're right, the meat just got more tender sitting in the saver.

JD - Oct 2011 - I revisited this one today for the first time since I made it way back in 2009.  Changed things slightly.
I used 400g blade steak cut into 3-4cm pieces & 150g water - cooked 50 mins/90o/reverse/speed 1 and used Thermomixer's suggestion of placing chopped fresh spinach in the varoma dish during this time to wilt.  Added it to the bowl and cooked an extra 5 minutes before thickening slightly. Also added a tablespoon of FOSM with the liquid.

Chit Chat / forum marathon
« on: February 22, 2009, 11:37:45 am »
As a newcomer to this forum site I've set myself the task of reading everything on it and now after a total of over 15 hours, I have finally finished.  I have downloaded recipes, tried some and posted my opinions on them but I am disappointed that more people don't do this AFTER they have tried the recipe. All the recipes have plenty of hits but very few comments. It would be so helpful to know that others have given recipes their tick of approval or even thumbs down.  It would save us having disasters and from what I have read, we all seem to have them.  Whether the recipes are the Thermomix ones or conversions by clever cooks, let us in on which ones are a success and which ones are not.  It would save us so much time and money to know this. As Thermomix grows in Australia, let's band together and help each other be the best cooks we can.   Let us know your favourite recipes, how you tweaked them if they needed it.  It is obvious we all have different ideas of what is good or bad - you only have to read about the mashed potato to learn that.  I happen to love it but others do their own thing with it to end up with a taste they prefer.  Come on thermomixers, let us unite!

Introduce Yourself / Hi, I'm Judy from South Australia
« on: February 21, 2009, 09:22:11 am »
Today I posted my first recipe and made some comments on a few that I have tried from this site.  I must say, because they are tried and true, I am more impressed with them than those in theThermomix recipe books I have.  So many recipes are disappointing and need tweaking which is a waste of time and money as far as I am concerned. What we need are more recipes from normal, everyday cooks who are smart enough to convert their favourite recipes (I have trouble doing that unfortunately) or can come up with new ideas.

I have had mine for about 6 months now.  My daughter went to a party and kept saying 'Mum would love this machine" so she had a party and 3 were sold on the night. I find it great for cakes and desserts (although we don't eat a lot of high calorie foods) but am disappointed with main meals. Still, I wouldn't give it back for the world as it is such a clever little machine which just needs tastier recipes to try in it.

There are only the 2 of us in this house so I find I only need to cook 3 or 4 times a week and eat leftovers or go out for meals the rest of the time.  My husband has MS so he doesn't eat a lot at the best of times and most of the desserts I have to eat on my own which is not good for the waistline. Mum doesn't mind me taking bits and pieces around to her to try.

I love this site and spent hours on it before actually committing fingers to keyboard and joining you all.  Looking forward to finding many interesting recipes in the future, thanks everyone.  Regards Judy

Recipe Requests / Asian vermicelli salad dressing
« on: February 21, 2009, 09:03:15 am »
I was given the recipe for this asian salad and the detail for the vegies and noodles was quite clear.  However, for the dressing I was told the following ingredients but not the quantities.  Chilli sauce, soy sauce, rice wine vinegar, S & P.  Can anyone out there give me an idea of quantities please.

Jams and Chutneys / easy beetroot spread
« on: February 21, 2009, 06:42:41 am »
This is an excellent addition to meat sandwiches, especially corned beef ones. It will keep for many months in the fridge if you want to double the recipe.

825 g tin sliced beetroot
3 tablespoons cornflour

Mix the cornflour with a little juice from the beetroot and set aside.
Place the rest of the contents of the can into the TM bowl and chop on speed 5 for 5 seconds.
Insert the butterfly attachment.
Add the cornflour mixture and cook 100oC for 4 minutes on speed 1.
Cool and place in sterilised jars in the fridge. 

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