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Messages - Amy :-)

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11371
Cakes / Re: Microwave cake in a cup
« on: April 23, 2012, 01:02:11 pm »
Did everyone grease their cups? Or does the cake come out quite easily by itself?

11372
Cakes / Re: Tequila cookies
« on: April 14, 2012, 07:12:17 am »
Gotta love it  ;)

You are a genius my friend  ;D

11373
Bread / Re: Mauricettes (soft bread rolls)
« on: April 04, 2012, 04:49:44 am »
Can anyone tell me if these would work with a grain bread flour?

11374
Drinks / Re: Amy's Super Yummy Berry Smoothie
« on: March 17, 2012, 05:51:02 am »
Thanks for the feedback mcmich! I'm glad it wasn't watery with the frozen berries. I'm beginning to wonder whether my frozen berries just had too much ice stuck to them...   :-\

11375
Cakes / Re: Rocky Road Brownies and Variations
« on: March 13, 2012, 11:37:36 am »
Thanks for the feedback dede. I might make a note about the sweetness in the recipe. The people I usually make them for have very sweet tastes, which is why I use that much sugar. Glad you still liked them though :-)

11376
Recipe Book Recipe Reviews / Re: A Seafood Bounty - link to reviews
« on: March 05, 2012, 09:15:46 am »
We bought this book when I was working in a fish factory. With the perk of my staff discount, we were hoping we could save money as well as have yummy TM food! But I was in much the same boat as Chelsea. There weren't many inspiring recipes. My Steamed Thai Fish Cakes came out spongy and tasteless, despite the fact that I followed the recipe exactly. I made the Lemon Delicious Sauce (from the recipe for Steamed Trout with Lemon Delicious Sauce), but it was very bitter and not delicious at all. My Bouillabaisse tasted like hot water with a bit of tomato and my seafood came out overcooked, tasteless and chewy.

After these disasters, which have probably been the most unfortunate TM dishes I have cooked in the past couple of years, I am not inspired to get the book out again.

Sorry to give such a gloomy review  :-[

11377
Cakes / Rocky Road Brownies and Variations
« on: March 03, 2012, 07:35:00 am »
Rocky Road Brownies

Brownie Ingredients:
200g butter
50g cocoa
250-350g brown sugar, depending on taste
170g plain flour
2 eggs
50g red glace cherries, halved
50g slivered almonds
1 Fry's Turkish Delight chocolate bar, chopped into small chunks
100g marshmallows, chopped

Icing Ingredients:
200g icing sugar
2 tbsp cocoa
3 tbsp evaporated milk

Method:
1. Preheat oven to 180 degrees Celcius. Grease and line a 28cm x 18cm slice pan or similar.
2. Melt butter in TM for 3 minutes/60 degrees/speed 1. Add cocoa and mix for 10 seconds/speed 3. Scrape down bowl with spatula and mix for another 10 seconds/speed 3.
3. Add brown sugar and mix for 20 seconds/speed 4.
4. Add flour and mix for 30 seconds/speed 3. Scrape down bowl with spatula.
5. Add eggs and mix for 30 seconds/speed 4.
6. Add cherries, almonds and Turkish delight. Mix for 1 minute/reverse + speed 2.
7. Spread mixture into prepared pan. When you have scraped out as much as you can, put lid on TM and hold turbo button for 10 seconds. This will fling mixture from around the blades to the inside of the bowl. (You may be surprised how much gets stuck there.)
8. Bake brownies for 25-30 minutes. Wash TM.
9. When brownies are completely cold, combine icing ingredients in TM on speed 3 until smooth. Spread icing over brownies and sprinkle with chopped marshmallows. Cut into squares and serve.


Notes
The brownie mixture is quite thick, so you may need to use the spatula to incorporate the cherries, almonds and Turkish delight.

I use almonds because I have a friend who can't eat any other type of nut. You could use peanuts or macadamias if you want to.

This brownie is quite sweet and rich; best eaten in small quantities!

Photo 1: Rocky Road Brownies
Photo 2: Fudgy Walnut Brownies (simply omit choc chips from Basic Choc Nut Brownies and add more walnuts).
Photo 3: Triple Choc Fudge Brownies (use milk, dark and white choc chips and omit walnuts from Basic Choc Nut Brownies).

Variations

The first five ingredients of this recipe are my base for almost all brownies I make. Using these, and basically the same method, here are some of my other favourite flavours (omit cherries, almonds and Turkish delight for all these variations):

Basic Choc Nut
Add 1 tsp vanilla extract with eggs. Add 1/2 cup mixed choc chips and 1/2 cup chopped walnuts. When cold, dust with icing sugar or spread with icing.

Peppermint 1
Add 1/2 tsp peppermint essence with eggs. Add one (or two!) crushed peppermint chocolate bars (such as Peppermint Crisp or Aero). Add 1/4 tsp peppermint essence to icing and spread over brownies when cold. Decorate with another crushed peppermint chocolate bar.

Peppermint 2
Add 1/2 tsp peppermint essence with eggs. Take a 250g block of Cadbury's peppermint filled chocolate and break into individual squares. When you have the brownie mixture spread in pan, press two thirds of the squares of peppermint filled chocolate into the brownie mixture. Make sure the mixture covers the squares of chocolate, or the filling will burst out and burn!!! Add 1/4 tsp peppermint essence to icing and spread over brownies when cold. Crush the remaining squares of chocolate and spread them across the brownie (this can be a bit messy).

Choc Honeycomb
Add two crushed chocolate honeycomb bars (such as Violet Crumble or Crunchie). When cold, spread with icing and another crushed chocolate honeycomb bar.

Caramel
Break a 250g block of Cadbury's caramel filled chocolate into individual sqaures. When you have the brownie mixture spread in pan, press two thirds of the squares of caramel filled chocolate into the brownie mixture. Make sure the mixture covers the squares of chocolate, or the filling will burst out and burn!!! When brownies are cold, spread with icing. Crush the remaining squares of chocolate and spread them across the brownie (this can be a bit messy).

Turkish Delight
Same as for Caramel, but use a block of Turkish Delight chocolate.

members' comments

dede - My DD made these and they smelt really good when they come out of the oven. Yum yum they are delicious, although next time I would cut down the brown sugar a little as they are really sweet but a great recipe thanks Amy.
Just made another batch of these brownies but with violet crumble bars instead and I have cut down the brown sugar by half.

deedub - I made the triple choc version of these for father's day - triple yum! I can see I will have to try the other variations now, great recipe Amy!

VieveMS - I  did a choc chip variation (using only dark and milk choc chips cause that is all I had).  Unfortunately I think I may have overcooked them as I got distracted when they were in the oven.  I have had one (OK, two) straight out of the oven and they are delicious but more of a cake consistency and not very fudgy.  Regardless, they will be eaten and are much better than my last lot of brownies which were completely undercooked.  Occasionally I get it right. Thanks for the recipe Amy.






11378
Cakes / Re: Nutty Orange Slice
« on: March 01, 2012, 11:29:33 pm »
Oh dear, yes judydawn, they are 1/2 cup each. I will change that now. Thank you! :-)

Sorry andie, I did wonder how many people would be familiar with Nuttelex, but I left it in the recipe because it is a really worthwhile product if you can get it. Otherwise you can just use butter. Or you may have a product in the U.S. that is similar to Nuttelex?


11379
Seafood and Fish / Re: Here it is: My Salmon and Spinach Pasta
« on: March 01, 2012, 11:22:02 pm »
That's awesome SuzieG! Thanks so much for the feedback :-)

11380
Cakes / Nutty Orange Slice
« on: March 01, 2012, 12:19:17 pm »
Nutty Orange Slice

Slice Ingredients:
150g Nuttelex
3 tbsp orange juice
3 tsp orange rind
6 Weetbix
1 1/2 cups plain flour
1/2 cup brown sugar
1/2 cup LSA
1/2 cup slivered almonds

Method:
1. Preheat oven to 180 degrees Celcius. Line a lightly greased, shallow 18cm x 28cm tin with baking paper, making sure the paper comes above each side. This will allow you to remove the slice from the pan more easily.
2. Break the Weetbix in half and put in TM. Crumble the Weetbix for 5 seconds on speed 4, or until desired consistency.
3. Add orange rind, flour, sugar, LSA and almonds. Mix for 15 seconds on speed 4. Remove from TM and set aside.
4. Add Nuttelex and orange juice to TM and mix for 2-3 minutes at 60 degrees on speed 1, or until Nuttelex has melted. Add Weetbix mixture back to TM and use spatula to roughly incorporate wet and dry mixtures, before replacing TM lid and mixing on speed 3 for 1 minute or until well combined.
5. Press mixture firmly and evenly into prepared tin, and then use a fork to roughen the surface. Put slice aside and wash TM.

Glaze Ingredients:    
1 egg white
2 tsp grated orange rind
1 cup icing sugar

Method:
1. Put all ingredients in TM and mix for 20 seconds on speed 4 or until smooth.
2. Pour glaze evenly over slice and then bake for 30 minutes or until golden.
3. Allow slice to cool completely before cutting, otherwise the glaze will crack and break.


Notes

The slice will keep for about one week in an airtight container.

I use Nuttelex because it is healthier and adds a little more nutty flavour. You can replace it with butter if you want to.

Variations

You can replace the plain Weetbix with Multigrain Weetbix or Oatbrits for something a little different. My mum likes me to make this with Oatbrits because the flavour of oats goes nicely with the nuts.

You could use desiccated coconut instead of LSA.

You could replace the almonds with macadamias, or any other nut you think would go nicely with orange.

11381
Drinks / Amy's Super Yummy Berry Smoothie
« on: February 29, 2012, 01:29:36 pm »
Amy's Super Yummy Berry Smoothie

Ingredients:
30g oats
1 tbsp LSA
1 tsp cinnamon
120g mix of strawberries and blueberries
150g strawberry, blueberry, mixed berry, or vanilla yoghurt
250g skim milk

Method:
1. Put oats, LSA and cinnamon in TM bowl. Grind for 10 seconds on speed 8, or until desired consistency.
2. Add berries and blend for 20 seconds on speed 6.
3. Add yoghurt and milk and blend for 30 seconds on speed 8.
4. Serve.

Notes
I like to leave my oats a bit chunky, because the milk will soak into them after a couple of minutes.

I always use low fat/skim products because they froth more, and I love a frothy smoothie :-)

If you use frozen berries, make sure there aren't too many icy bits stuck to them. They may make the smoothie taste watery.

I never add sugar to my drinks, so, to me, this smoothie is sweet enough. However, some people who are used to more sweetness may like to add a dash of agave nectar or honey.

Variations
Replace the berries with a large ripe banana, and the berry yoghurt for banana or honey yoghurt. Honey is a good addition to this, if you like the extra sweetness.

11382
Seafood and Fish / Salmon and Spinach Pasta
« on: February 29, 2012, 01:07:38 pm »
Salmon and Spinach Pasta
Serves 4

Ingredients:
2-3 large fresh tomatoes, halved
2 garlic cloves
1 onion, halved
2 tbsp olive oil
1 salt-reduced stock cube (chicken or vegetable)
550g water
Pepper, to taste
250g large pasta
210g tin pink salmon, drained and roughly flaked
Generous handful (or 2) chopped spinach or baby spinach leaves, fresh or defrosted
Grated parmesan cheese, to serve, if desired
 
Method:
1. Process tomatoes, garlic and onion for 3-5 seconds/speed 7, depending how chunky you would like it.
2. Add oil and cook for 2 minutes/100C/speed 1.
3. Add stock cube, water and pepper. Cook for 10 minutes/100C/speed 1.
4. Add pasta. Cook for length of cooking time required for pasta + 1 minute/100C/reverse + speed soft. Add salmon in the last 1-2 minutes of cooking time, stirring through gently with spatula.
5. Pour into thermoserver, add spinach and stir through. Allow to stand for 5 minutes to thicken up.
6. Serve with steamed vegetables.

Notes:
I had cold for lunch the next day, and it was REALLY yummy like that too :-)

I would have added fresh button mushrooms with the spinchach in the last few minutes of cooking, but unfortunately I didn't have any. Perhaps someone could try this and let me know how it goes? Mushrooms have a high water content, so it might make the dish more saucy (which isn't necessarily a bad thing!)

You can substitute tuna for salmon.


Members' comments
SuzieG - I made this last night and added mushrooms it very, very nice. Re reading the recipe right now I forgot to add Parmesan and I think that would have been perfect. I've got left overs today so I will add it on. Great recipe thank you!

CP - Lovely easy tasty recipe Amy. Sliced up some mushies as per your suggestion and yes, would do this again. Only chopped the tomatoes at the beginning for 2 secs / speed 6, as I like things fairly chunky and  it broke down just a bit further over the course of cooking.  Great meal when you can't be bothered going to a lot of trouble, yet want something healthy. We served it with salad, and next time will have some garlic bread. Thx Amy  


11383
Introduce Yourself / Re: Hi from Amy :-) the new kid on the block!
« on: February 29, 2012, 12:46:16 pm »
@dede: I'm a West Aussie, born and bred :-)

@judydawn: We sold our first TM to a friend who couldn't afford a brand new one. It was hard to sell it, because we had so many fun times in the kitchen when we were first learning how to use it, but it was lovely to be able to share the joy of it with someone who otherwise wouldn't have experienced it.

@Bonsai: my mum and I could never get bored of the TM! I'm fairly certain that it will be something we will continue to enjoy, and hopefully share with many others, for the rest of our lives :-)

Wow, I feel a bit intimidated! Sometimes I forget that not everyone has a TM, and there aren't many people I know who have had one for as long as us, so sometimes I also assume that everyone knows the same techniques and tricks as I do. On average, I probably use the TM three times a day, and having done so for many years, it feels very normal for me.

I really hope this does not make me sound like I know it all, because I certainly don't, and I'm sure there is much more I can learn, but I do hope I can provide some useful tips to new TM owners.

Best wishes to you all :-)

11384
I was planning to do mashed pumpkin tomorrow night. I was thinking I could just cook it like mashed potato, but not for as long since it has a shorter cooking time, and with less milk since it has a higher water content than potato. Has anyone tried this way? It worked in my head... but after reading your post, Breezy, I'm not sure if it will work?

11385
Introduce Yourself / Hi from Amy :-) the new kid on the block!
« on: February 29, 2012, 05:48:13 am »
My mum and I have been keen thermomixers for the past seven years. We started off with the TM21 model and then upgraded to the TM31. I have always been amazed at the variety of meals you can cook in this fabulous machine, and it makes it so easy to prepare healthy, wholesome AND yummy food. My favourite Thermomix meals include mushroom risotto, chicken curry, apricot chicken risotto, pasta fagioli, seafood marinara, tuna mornay, and the recipe I recently created for Salmon and Spinach Pasta, which I am hoping to type up and post on this forum soon!

I am SO excited to have finally registered on forumthermomix.com. I have been meaning to do so for ages! I can't wait to start trying out these great recipes and making up more of my own. It will also be fantastic to have people I can ask for advice when some of my recipes don't come out exactly how I thought they should!

Warm regards to you all,
Amy :-)

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