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Topics - judydawn

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811
Bread / Cheese & onion filling for french sticks
« on: April 27, 2009, 06:49:38 am »
1 medium onion, 120g, peeled and cut into quarters
250g jar Kraft cream cheese spread (I use the light version, as in less calories)
100-125g margarine or butter
2 french sticks

Place onion in TM bowl, chop 6 seconds on speed 6.  Add the cheese spread and margarine & mix for 15 seconds on speed 5.
Remove the filling to a soup bowl for easier handling.
Cut the french sticks into 2 cm slices (all the way through, unlike some garlic breads)
Take a piece of alfoil, place a piece of baking paper on top of it, place the sliced bread stick into the middle and place quite a large amount of the cheese filling on each slice. Reshape the bread stick and wrap tightly in the wrapping.
Bake 180oC for 30 minutes.

Can be prepared in advance and kept in the fridge or frozen uncooked, until required.

812
Soups / Potato & Corn Soup
« on: April 27, 2009, 05:09:29 am »
Name of Recipe: Potato & Corn soup
Number of People:4 serves
Ingredients:

10g butter
150g onion, quartered (1 medium)
600 - 700g small potatoes, peeled and cut into quarters
500g chicken stock
1.5 cups corn kernels, fresh, frozen or canned
1/2 cup light cooking cream (you can use evaporated skim milk in place of the cream & the skim milk)
1/2 cup skim milk
S & P to taste
1 heaped tablespoon chopped chives or parsley (opt)

Preparation:
Place onion and margarine in TMX bowl, chop 2 seconds/ speed 5.
Cook 5 minutes 100o/speed 1.
Add potatoes and stock & cook 25 minutes/100o/speed 1/reverse.
Add corn, cream, milk, S & P and chives.
Cook 5 minutes/90o/speed 1/reverse.

Leave as is if you don't want a smooth soup. For a pureed soup, slowly bring speed up to 5 and blitz the soup for 10 seconds.  It will thicken slightly more once cold.  If too thick, add some more chicken stock.

813
Questions? Technical Issues? The Survival Guide / Printing recipes
« on: April 25, 2009, 12:07:48 pm »
I have just printed Cookie1's Caramelized apple risotto pudding recipe and notice that the pictures of the TMX bowl, reverse and soft speed don't get printed. All I have are symbols, not pictures.  I have checked my other recipe print outs and found some have the pictures and some haven't.

814
Vegetarian / Swiss Rosti Cake
« on: April 23, 2009, 12:27:44 pm »
Name of Recipe: Swiss Rosti

Number of People: 2-4

Ingredients:

12 small sized potatoes (about 700g in total but each one to weigh around 60g)
2T oil
30g butter
S & P to taste

Preparation:

Peel the potatoes and place in the TM basket whole - make sure they are all around the same size.
Pour enough boiling water over the top to cover the potatoes.
Cook 12 minutes, 100o speed 1.  They will be only partially cooked.
Remove basket from the water and leave potatoes to cool completely (or overnight)
Return the whole potatoes to the TM bowl.
Grate the potato on speed 5 for 3 seconds, no longer.  If there are any large pieces left, cut them up by hand. Season with S & P.

Heat 1/2 the oil and butter in a medium sized heavy duty pan (22cm) Add all the potato to the pan pressing out evenly with a spatula or potato masher. Cook, uncovered, over medium heat 8-10 minutes until underside is lightly browned. Invert onto a flat plate, add remaining oil and butter.  When hot, slide the rosti back into the pan.  Cook 8-10 minutes more.
Cut into wedges to serve.   Serves 2 as a light lunch or 4 as an accompaniment.

Note - potatoes can be cooked with skin on and peeled once they are cold but I find it easier to peel a raw potato than a cooked one.

815
Questions? Technical Issues? The Survival Guide / Cauliflower soup
« on: April 21, 2009, 01:58:32 pm »
Has anyone tried the cauliflower soup, everyday cookbook page 72? I am tossing up whether to do this one or the one Joy tweaked by substututing the 30g parmesan for 400g feta.  The difference in fat content is scary!  Hope someone is out there that can advise re taste difference as I want to cook this tomorrow.

816
Suggestions and Complaints / Read the recipe!!!!
« on: March 28, 2009, 09:28:17 am »
Just a word of warning for newcomers as I am still making mistakes in this regard.  Tonight I thought I'd try the Asian style fish fillets pge 104 everyday cooking book.  Did the first bit with the spices then sauteed them as per a suggestion from Joy.  You were then supposed to coat the fish with the spices, place on varoma tray and add water to the TM bowl.  No, stupid me, didn't read it again and I poured the water straight on top of the sauteed spices.  Buggar!! So we had steam infused flathead instead, no way was I starting the process again. Obviously it didn't taste the same as it should have - a simple error but one I could kick myself for.

Another error I frequently made in the beginning was when the timer went off, I checked the food and decided to give it more time, I used to forget to push the temperature button again (just presumed it would continue as previously set but no, it doesn't).  So be careful here too.

817
Desserts / Pumpkin Pie
« on: March 20, 2009, 04:39:47 am »
Name of Recipe:Pumpkin Pie

Number of People:1 pie serves 4 but this qty probably fills 3 x 18cm pastry flans in a loose bottomed quiche tin.

Ingredients:

2 cups cooked pumpkin (460g) from a 1.8kg piece of raw pumpkin
fresh grinding of nutmeg
1/2 teaspn mixed spice
3 eggs
150g castor sugar
tin evaporated light milk
85mls maple syrup

Prepared TMX shortcrust pastry bases - baked blind (3 x 18cm base flans)

handful flaked almonds (optional) to sprinkle over

Preparation:

Preheat oven to 180°C

Blend the first seven ingredients in the TMX for 20 seconds on speed 6.

Pour into pastry cases, sprinkle with some almonds (optional), and bake 30 minutes. The mixture should have a light wobble, not be too hard as it will firm up when it goes cold.

Can be eaten whilst still warm though.

Serve with a dusting of icing sugar and a dob of cream.

Tips/Hints:

I had 1 pastry case in the freezer which I made from my leftover pasties recently so I used this and poured the rest of the filling into an oval shaped casserole dish as it is nice to eat on its own even without the pastry (not so many calories either!) The mixture was twice as thick in the casserole dish as it was in the pie so I left it to cook an extra 10 minutes.

Members' comments
Denzelmum - I used brown sugar and omit the maple syrup.  Made two baby one with puff pastry and loving it.  I think I enjoy this without pastry more.

Kimmyh - Made this today with carrots instead of pumpkin. I also added some cinnamon too. Delicious and easy to make.




818
Breakfast / Breakfast 'hash'
« on: March 20, 2009, 04:04:12 am »
Name of Recipe: Breakfast Hash
Number of People: 2-4 on its own or as an accompaniment
Ingredients:
1 large onion, quartered
6 pieces bacon - the eye part only, cut into 3cm pieces
200-230g potatoes, peeled and cut into 2cm cubes
1 tblespn oil
400g very ripe tomatoes, chopped roughly plus 1 tbspn tomato paste  (OR 400g can of chopped tomatoes,1 tblspn tomato paste & 1/4 can of water OR 65g cashew, tomato and capsicum dip instead)

Preparation:

Chop onion for 2 seconds on speed 5. Scrape down sides, add oil, diced bacon and potatoes then saute for 5 minutes on 100oC/ speed 1/reverse.
Add the tomatoes & tomato paste OR the dip OR the can of tomatoes & water if using. Cook 5 mins/100oC/reverse/speed 1 then reset to 30 mins/90o/softspeed/reverse/MC lid off.
Add S & P to taste and change temperature to varoma/8.5 mins/reverse/speed 1/MC off to thicken the sauce. Place the steaming basket over the hole to prevent splattering. Check that the potatoes are cooked and either leave in the bowl or place in the thermosaver until cool as this will help the potatoes soften even more.

Serve with eggs for breakfast, alone on a slice of toast or with BBQ'd meats. It doesn't really look like hash but that is what we have called it for years and the name has stuck.

Photos:

Tips/Hints:
Tastes so much better the following day.

I have amended this recipe from when I first did it as I felt it could be done in a better way and it was one of my earliest postings.  This looks and tastes exactly as it used to be done when I did it on the stove top. I used the dip instead of tomato paste as I had a few tubs in the freezer and wanted to get rid of some.  It improved the taste IMO.

Vegetarian version has been added further down the page

819
Main Dishes / Pork & Potatoes
« on: March 19, 2009, 04:08:46 am »
Name of Recipe: Pork & Potatoes

Number of People:serves 4

Ingredients:

600g pork fillet
2 tblspn soy sauce
l teaspn grated fresh ginger
1 teaspn sambal oelek or fresh chillies or 2 tsp sweet chilli sauce for a milder version
500g potatoes
1 tbsn oil
2 onions cut into quarters
2 rashers proscuitto or bacon
1.5 - 2 cups water
100 g finely sliced spinach leaves or whole baby spinach (optional)
2 tspn soy sauce, extra
2 tblspns cornflour
l chicken stock cube or 1 tsp chicken stock powder
Pepper to taste


Preparation:

This is a chunky recipe so cut the pork into 4 cm cubes & the potatoes and bacon into 3 cm cubes by hand.
Marinate the pork pieces in the soy and ginger for 20 minutes.
Chop the onions 3 sec/speed 5.
Saute the onion and sambal oelek in the oil for 5 minutes/100o/speed 1, add bacon or proscuitto and continue for another 2 minutes.
Add marinated pork, potato, stock cube and water.  Cook 15-20 minutes/100o/reverse/soft speed or speed 1.
Check to see if the potato is cooked, add the spinach if using and the cornflour mixed with a little water and the extra soy sauce to the TM and cook 1 minute/100o/reverse/soft speed or speed 1 or until thickened.

Serve with steamed rice with a handful of parsley added.



members' comments

Chelsea - we quite enjoyed it. There was a bit more prep work than I am used to now (chopping and grating) but I agree with JD that it is required for the texture of the dish. The flavour was reasonably subtle and I think I probably should have used a red chilli instead of green for a bit more bite.
We had left-overs of this dish with garlic rice and the flavour was much stronger tonight (as is often the case).  I will try it again with a bit more chilli.

rubyslippers - It was good.  I loved how tender the meat was. Thanks JD.

JulieC83 - Made this for dinner tonight, minus the chilli (2 young children). Had 490g free range pork leg steaks and wasn't sure what to make. Served it with couscous and steamed veg and it's delicious.

Amy - I made this using sweet potato instead of potato and I also added three heaped teaspoons of apple sauce. It was absolutely delicious, thanks for the recipe Judy.

teagg - This was the first - the VERY first - dish that my mother and I made in her brand new thermomix... and it was just delicious... and all the visitors (there were lots... we don't get back to the UK that often, so we'd invited them all to lunch at my mother's not long after we arrived) loved this dish. Tasty, unusual (to me!), easy to make, just a brilliant dish. Thank you.



820
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

Ingredients:

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

Preparation:

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 100°C 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 100°C 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.


821
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
Ingredients:
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                                                               

Preparation:

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.

Photos:

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.
Variations:
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.







822
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.

823
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.

824
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.

825
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.

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