Search This Blog

Tuesday, December 20, 2011

Rocky Road

Was a friends house a while ago and she served Rocky Road - I was pleasantly surprised to find Raspberries inside it - here is her recipe and I've converted it to a Thermomix method.

500g Milk Chocolate
100g Mini Marshmallows
150g Raspberry Lollies
25g Coconut
30g Rice Bubbles (optional)
100g Pistachios (optional)

Place Raspberries in Thermomix and Turbo 3 times or until roughly chopped - SET ASIDE
Place Chocolate in bowl - Speed 4 - 50 degrees - 4 minutes.   Scrape bowl down and set again for 1 minute. 
Add marshmallows, lollies, coconut, pistachios and rice bubbles - Reverse - Speed 3 - 30 seconds or until combined.
Pour into lined tin and set in fridge





Here is the white chocolate version - didn't do Raspberries but Glace Cherries instead.  Also no rice bubbles.
Very Christmasy I think!

Nougat with Cranberry, Coconut and Almonds + Variation - Donna Hay Recipe

You will need to use your saucepan for this as we need to reach 130 degrees and you'll also need a  candy thermometer - if you don't own one ask around and borrow a friends or splurge and buy yourself one - you won't use it heaps but they do come in handy. 
Also rice paper can be found at cake decorator shops or some specialty stores. 
Anything can be used in place of the last 3 ingredients - get creative.  


2 A4 sheets of confectionery rice paper
550g Sugar 
300g Glucose
115g Honey
1 tsp Vanilla
2 Egg whites (room temperature)
Pinch of cream of tartar
100g softened butter
160g almonds - toasted
75g Shredded coconut
130g sweetened dried cranberries

Trim rice paper to fit a 20cm square cake tin, use one sheet to line the base of the tin, reserving the second sheet for the top of the nougat.
Weight almonds, coconut and cranberries and set aside in bowl.
Weigh sugar into TM Bowl - speed 9 for 5 seconds - transfer into large saucepan.
Using the TM scales weigh into the saucepan the Glucose, honey and vanilla
Egg whites - Brave Jayne daring the upside down bowl trick!  
Over a low heat on your oven stir until sugar begins to dissolve.  Place sugar thermometer in the saucepan and increase heat to high, bring to the boil (without stirring) and cook for 7-8 minutes or until temp reaches 130 degrees.  While the sugar is boiling in saucepan clean and dry TM Bowl thoroughly.
Place butterfly in bowl and add the egg whites and a pinch of cream of tartar - Speed 3-4 for 4 minutes or until soft peaks form.
Once sugar syrup in saucepan has reached 130 degrees with butterfly still in place and blades spinning on Speed 3 gradually add the sugar mixture and beat for 1 minute or until thick and glossy.
Gradually add the butter - again speed 3.
Take lid off TM and remove butterfly - working quickly fold through with spatula almonds, coconut and cranberries.
Poor mixture into tin and cover with remaining rice paper and set aside in a cool dry place for 8 hours or until set.  Once set remove from tin and use a serrated knife to cut into 16 squares.  Place in a sealed airtight container lined with non stick baking paper.  Refrigerate until ready to serve.



CHOC HAZELNUT / CRANBERRY NOUGAT
Chocolate, Hazelnut, Cranberry Nougat

2 A4 sheets of confectionery rice paper 
550g Sugar 
300g Glucose
115g Honey
1 tsp Vanilla
2 Egg whites (room temperature)
Pinch of cream of tartar
100g softened butter
200g dark chocolate melted
210g roasted hazelnuts - skins removed
150g Cranberries 

Follow basic nougat method - add melted chocolate, hazelnuts and cranberries in the final step.  Follow remainder of the recipe.

Sunday, December 11, 2011

Cafe Style Banana Bread

I've been hunting for a banana bread recipe for a while and thought i'd try this one, I found it online and have converted it into a Thermomix recipe.  Hope you enjoy :-)

40g butter
200g brown sugar
4 bananas
120g buttermilk (or milk with juice of one lemon in it - let it sit for 10 min)
90g golden syrup
2 eggs
240g plain flour
160g SR flour
1 tsp bicarb
1 tsp mixed spice
1 tsp cinnamon
1/2 cup walnuts (optional)

Melt butter in Thermomix bowl - 2 minutes - Speed 4 - 60 degrees
Add sugar, banana's, buttermilk, golden syrup and eggs - Mix on Speed 5 for 5 Seconds
Add remaining ingredients and mix on Speed 5 for 10 secondsscrape bowl down, and mix again on Speed 5 for 10 seconds or until combined.
Pour into lined or greased loaf tin and bake in 160 degree oven for 50 minutes or so (or until cooked through) 

Lovely spread with butter while still warm.  Or give toasting it a go in your sandwich press!  


Monday, November 28, 2011

TUESDAY TESTIMONIALS.........


TESTIMONIAL NUMBER 6
A happy customer of mine shares her thoughts on the Thermomix!  

I LOVE my Thermomix.....and I am having fun adapting any non-Thermomix recipes I want to try, to do them in the Thermomix. 

The other day I made the Pasta with Tuna for dinner.....I had all the ingredients in the pantry, so it was really easy just to throw it together and let the Thermomix do the rest! 

Another thing I am really enjoying is the fruit juices.....no more rotten fruit in my fridge! Whenever I go down to Port Elliot with Mum and Dad, I take the Thermomix with me - so Mum can have fun with it too! 

I think the Thermomix is giving me the freedom to be adventurous in my cooking...because I know that 
1) it will be quick - I won't be cooking all day, and 
2) I will only have one thing to wash up!                                                  Heather 41

Saturday, November 26, 2011

3 Cheese & Spinach Scroll

Making this tomorrow afternoon for afternoon tea with friends....I'll post a photo tomorrow here!


60g Fetta Cheese
60g Parmesan Cheese
30g Cheddar Cheese
150g Spinach - Washed and dried lightly
500g Bakers Flour
2tsp Dry Yeast
300g Warm water
20g EVOO
1 tsp salt

Grind cheese on Speed 6 for 10 Seconds - SET ASIDE
Chop Spinach on Speed 6 for 3 Seconds
Add remaining ingredients (not the cheeses yet) - Mix for 5 seconds on Speed 5.  Closed lid position - 1 1/2 minutes on Interval Speed (MC off)
Wrap in Thermomat or place in Thermoserver (To keep warm) and let rise for 30 minutes
Push dough into rough rectangle about 10mm thick and spread with 3 cheeses.
Roll into a long flat log, pinch ends to stop cheeses exiting ends, slash with top of spatula and place in a cold oven set at 180 degrees for 35 minutes, slice and serve warm or cold

Friday, November 25, 2011

Tropical Juice

Mine had Banana, Raspberries, Mango, Pineapple and Orange
20-50g Sugar (personal preference or none at all) 
500g Fruit (mango, pineapple, kiwi, strawberry, banana, raspberries, orange) - any combination you like
200g Ice
500g Water


Add sugar, fruit and ice and mix on speed 10 for 1 minute
Add water through top while on speed 10 for a further minute (with MC in place)


Serve!


YUMMO 

Tuesday, November 22, 2011

Weekly Menu Plan - W/C 21st November 2011


BETTER LATE THAN NEVER.........
Monday 21st November 


Pad Thai
This is the recipe I used Pad Thai - I did it mostly in my thermomix but I'm yet to do my own post with tmx instructions.  I followed a lot of the method from this one actually......Fried Bee Hoon


Tuesday 22nd November


 Creamy Chicken Pasta


Served with steamed veggies in your varoma


Wednesday 23rd November


Home made pizza - See EDC for base recipe 
Topped with Tomato Paste, Grated Cheese and meat of choice (chicken, pepperoni, ham), pineapple and more cheese


Thursday 24th November


Baked Penne and Meatballs

Served with Salad


Friday 25th November


Fried Rice (that isn't actually fried) - thanks Quirky Jo 








Baked Penne and Meatballs

Meatballs
1 onion
2 cloves garlic
500g beef mince (I use lamb sometimes)
100g breadcrumbs
1 egg
salt and pepper

Place onion, garlic into bowl and chop for 3 Seconds on Speed 7
Add remaining ingredients and mix for 10 Seconds on Speed 6 or until evenly combined.  Repeat if necessary.
Roll into meatballs and bake in hot oven - 200 degrees for 25 minutes (or you can steam in the Varoma while sauce below is cooking)

Sauce Ingredients
100g Parmesan 
Handful of Basil
1 Onion halved
2 cloves of garlic
1 red capsicum
1 Tbsp oil
500g fresh tomatoes 
1 tin of tomatoes 
50g tomato paste
1 Tbsp raw sugar
1/2 tsp cinnamon
Salt and pepper
200g cream
400g cooked penne 

Grate parmesan in tmx - 10 seconds - Speed 9 - SET ASIDE
Place herbs inot bowl and chop for 4 seconds on speed 6.
Add onion, garlic, capsicum and oil and chop for 4 seconds on Speed 5.  Saute for 3 minutes - Varoma temp on Speed Soft
Add remaining ingredients (not the Parmesan or the cream) and cook for 15 minutes at Varoma temp on speed 1 with MC off. 
Arrange cooked pasta in baking dish, pour cream over and stir in.  Add meatballs and pour sauce over the top and sprinkle with the milled parmesan.  Bake in hot oven for 20 minutes 

Serve with Salad

Creamy Chicken Bacon Pasta

400g spaghetti 
Cook in Saucepan or Thermomix - see EDC or End of this recipe for instructions.

5 Rashes of Bacon cut into small pieces
1 chicken breast cut into small pieces
Fry in saucepan (I do this because i still like it crispy and golden otherwise you can add below when you saute your garlic)

Sauce
1 clove of garlic
1 Tbsp oil
300 ml cream
3 Tbsp plain flour
2 tsp stock concentrate
150g water
2 Tbsp TM Mayonnaise
50g white wine (optional)

Crush garlic on Speed 7 for 3 seconds
Scrape down sides of bowl
Add oil and saute on 100 degrees - Speed 1 for 3 minutes
Add remaining ingredients and cook at 100 degrees - Speed 3 for 7 minutes (add 3-5 extra minutes if you're cooking your chicken in this mixture)

Combine together in large serving bowl and top with grated cheese and black pepper if you wish.

Tomato Paste Concentrate

I got an amazing deal of a box of tomatoes - 10kgs so I was wondering what I could cook up......thought i'd try tomato paste.......here's the recipe:


1kg tomatoes 
15g sugar
1 Tbsp olive oil

Wash and cut tomatoes in halves, put in bowl and chop on Speed 9 for 15 seconds (go up slowly)
Add sugar and oil and cook for 40 minutes on Varoma on Speed 2
Scrape down sides and puree finer on Speed 5 for 5 seconds.

This didn't make a great deal of tomato paste I must say - I am shocked at how much it reduced to but I think it will taste great - tonight we'll find out, it's going on our pizza's and my husband is the pizza guru - so i'll let you all know what the outcome is.

TUESDAY TESTIMONIALS.........ON A WEDNESDAY...MMMM.....WHOOPS!

TESTIMONIAL NUMBER 5
A happy customer of mine shares her thoughts on the Thermomix!  


Well I was your very first demo hostess.!!

The night was a great success with everyone being amazed at just what the TM could do.

 We are just a family of 2 but it is often 4 people and I have found the thermomix to be really helpful. Like everyone else I guess have had my failures but after ringing Sarah and with her help have managed to work out why.

 I just love making risotto and just last week made aracine balls with the leftovers. They were yummy.
I find the more I use the TM the less I have to refer to the book to see speeds and temperatures etc. The scones are the best I've ever made (and I'd thought I was pretty good before) and if I haven't got buttermilk I just put a dash of vinegar or lemon juice in the milk .

I am 78years old and have just loved experimenting and going on line to the website forum with anything unusual I want to have a go at making.

Once again being able to ring Sarah with any queries I may have has been wonderful .I am sure you won't regret buying a thermomix

Monday, November 14, 2011

Milo Custard

Since I'm in Milo mood, thought I'd do a Milo Custard (a friend at school gave me the idea)  My kids just ate a bowl each for dessert - they loved it.

30g Sugar
40g Milo
30g Cornflour
2 Eggs
700g Milk

Add Sugar, Milo and Cornflour to bowl - Speed 9 for 10 seconds
Add Eggs and Milk - speed 3 or 4 for 8 minutes - 90 degrees

Eat straight away!  
I'm going to try and freeze it in small tubs and see what it's like for lunchbox treats (should defrost by recess time) 

Sunday, November 13, 2011

Weekly Menu Plan - W/C 14th November 2011



Monday 14th November
Lasagne with Steamed Veggies in Varoma 

You will need - Bolognaise Sauce  and  White Sauce, Lasagna Sheets, Grated Cheese and whatever vegies you'd like to steam. 

Using a lasagna dish, put a little Bolognaise sauce down, then pasta sheets on top, then white sauce - repeat same process until lasagna dish is filled - usually can repeat about 3 or 4 times.   Always end with white sauce and lots of grated cheese.  Bake in hot oven (200 degrees) for about an hour - or until golden and cheese is melted.

Fill bowl with 1 litre of hot water and place veggies of choice in your Varoma - steam for 20 minutes or so or until tender.  Remember you can put your faster steaming vegies on the top tray and just slip that tray on top for the last 5 minutes or so.

Tuesday 15th November
Zucchini Slice with Garlic Bread


Zucchini Slice 


Garlic Bread - I just use some sliced Bread  or any bread recipe and top with butter and lots of fresh garlic chopped and a sprinkle of  herbs - bake under grill until butter is golden




Wednesday 16th November
Chicken Schnitzels  with Roast Veggies 


Chicken Breast cut in half (so they're thinner)
Old Bread
2 eggs
1 cup plain flour
Assortment of veggies to roast - Potatoes, Sweet Potatoes, Carrots, Onion etc. 

Using old bread to make breadcrumbs makes GREAT schnitzel crumbing......
Put bread into bowl and set on Closed lid position - Turbo 3 times


Lay veggies in baking dish and drizzle with oil (even throw in some garlic cloves if you like) place in preheated HOT 200 degree oven and bake until crunchy and cooked through
Dip chicken into flour then egg then breadcrumbs - repeat until all chicken is coated.
Shallow fry in oil until chicken in cooked through and crumb is cooked and golden
Serve with Roast Veggies
We don't have gravy often - but this would goes nicely with schnitzels if you're a gravy lover.....if someone could share their favourite recipe that would be great....


Thursday 17th November
Moroccan Lamb

Served with Sweet potato peas and corn - my kids LOVE Sweet potato - we almost eat it every night



Friday 18th November
Creamy Pesto Pasta
A favourite of mine for a very long time - even before TMX - except now I don't need to buy pesto - what a huge saving this is.....















Creamy Pesto Pasta

4 Tbsp Basil Pesto
300ml cream
1 tsp crushed chilli
400g spaghetti - already cooked (in tmx prior)
Parmesan cheese to sprinkle on top
Black pepper

Combine basil pesto, cream and chili in bowl and mix on Speed 3 - 90 degrees - 3 minutes 
Add hot cooked spaghetti and mix on Reverse - Speed 1 - 90 degrees - 1 minute
Serve into bowls and top with grated Parmesan

(for a runnier sauce add 150g water with 1 Tbsp of vege stock concentrate when adding cream)

Sometimes I don't combine the spaghetti in the tmx, i just use a huge bowl (especially if i'm doubling the recipe) and mix with tongs until combined - serve immediately

You can also add cooked chicken to this - but this is typically a Friday or Sunday night quick dinner that can be done in minutes - especially if the pasta is already cooked.

Basil Pesto

1 Large Clove of Garlic
30g fresh basil leaves
30g baby spinach 
Small handful of parsley
160g cashews
80g olive oil
2 Tbs white wine vinegar
4 Tbsp Parmesan 

Place all ingredients in bowl and set dial to closed lid position - Turbo 4 times

This is my favourite dip and is great used for pesto in chicken and pasta type meals.......yummo!!!

Zucchini Slice

375g Zucchini
1 Large onion halved
1 large Carrots
1 tin of corn kernels
4 Rashers of bacon
1 cup Grated Cheese
160g SR Flour
125g vegetable oil
7 eggs - lighten whisked
Salt and pepper

Place Zucchini in bowl and chop for 3 seconds on speed 4 (still want it chunky) SET ASIDE in large bowl
Place Onion and Carrot in bowl and chop for 3 seconds on speed 4  (still want it chunky) add to large bowl
Place Cheese in bowl and chop for 6 seconds on speed 7 add to large bowl
Chop bacon into small bite size pieces and add to large bowl
Add all remaining ingredients and using a large spoon mix to combine
Pour into 2 quiche trays or one large baking dish
Bake in 180 degree oven for 40 - 50 minutes or until golden brown.

This recipe makes 2 batches - we eat one the night I bake it and freeze the other one or give to a family in need of a night off cooking

White Sauce (for Lasagna)

500g milk
80g plain flour
50g butter
Pinch of nutmeg

Place all ingredients into bowl and cook for 9 minutes at 90 degrees on Speed 3. 

(I have altered the recipe slightly - this way it is thicker and a much better consistency for lasagna) 

Thursday, November 10, 2011

Milo Biscuits

Got this recipe from a friend, thought I'd try them out and post if I liked them......
And YES I liked them as did all of the kids who were here at the time.....

125g butter
200g of sugar
240g SR Flour
50g Milo
1 egg

Cream butter and sugar on Speed 5 for 30 seconds
Add egg, flour and Milo mix on Speed 5 for 10 seconds 
Then on Interval Speed until combined - 20 seconds approx
I had to actually use my hand/spatula a bit to mix, it's quite a dry mixture
Roll into balls and bake in 180 degree oven for 10-15 minutes. 
Remove from oven and let cool 
ENJOY
Makes about 25 biscuits

I did a double batch, perhaps that's why my dough was hard to kneed - I also put a bit less sugar in (150g)

Wednesday, November 9, 2011

Moroccan Lamb - in under 20 minutes

From Meat on the Menu Cookbook - 

Cooked this last night ready for tonight!!

1 Onion peeled and halved
2 cloves of garlic
1 Tbsp butter
400g cubed lamb
2 tsp cumin
1/2 tsp ground cinnamon
300g tinned chick peas drained
100g dates
30g honey
50g tomato paste
Juice of 1 lime
sea salt to taste

Place onion, garlic and butter into bowl and chop for 3 seconds on Speed 5
Saute for 3 miutes at Varoma temp on Speed 1
Add lamb and spices and stir and cook for 7 minutes at 100 degrees on Reverse Soft Speed
Add remaining ingredients and stir and cook for 10 minutes at 100 degrees on Reverse Soft Speed
Allow to rest for 10 minutes and serve with couscous or rice

If you want it a bit juicier I added about 100g of water to the mixture when I added the chick peas

THIS TASTES SO GREAT!!!!  

Tuesday, November 8, 2011

TUESDAY TESTIMONIALS.........

TESTIMONIAL NUMBER 4
A happy customer of mine shares her thoughts on the Thermomix!  

 I absolutely love my Thermomix, I use it almost every day, usually several times.

It is a massive time saver, it means hands free cooking so I can go and do other things. 

It’s also definitely a money saver.

It’s healthier as so much of what I cook is ‘from scratch ‘ without the use of processed and preservative laden jars etc.

It’s a mess saver, there are a quarter the dishes I used to leave after cooking. 

It’s ease means I can cook the ‘normal’ stuff twice as quick and now I cook more of the ‘extravagant ‘stuff I hardly ever cooked before.

My teenage son has even told me he’s going to get one when he leaves home!  

Monday, October 31, 2011

TUESDAY TESTIMONIALS.........

TESTIMONIAL NUMBER 3
A happy customer of mine shares her thoughts on the Thermomix!  

 With four children, ages 4 - 10, I find most mealtimes a bit of a challenge. Including myself and my husband, we all have different tastes, food phobias, and varying degrees of wilful disobedience :) 

 I can remember many late afternoons, getting home from a long day out together, and dreading having to cook a dinner that possibly only 1/4 of the kids would like and maybe 1/2 of the adults. So, we would get take out! A lot! More than I would like to admit. 

 Now that we have the Thermomix, I have discovered new dishes, using fresh, healthy ingredients, that the kids will eat (let's not get carried away and say they are in love with my cooking). The feeling of coming home, at even 5:30, and knowing I can cook a tasty meal in 30 minutes is freedom! Our favorites are butter chicken, spaghetti bolognaise, and fresh bread baked by mom! 

 I have always tried to cook with fresh ingredients and now it is even easier. So, I would say I am saving time, sanity, and the money I would be spending on take away!! I am Michelle Lloyd, yes I'm American, and if we ever move back, that machine is coming with us :)

Friday, October 28, 2011

My Yoghurt Discoveries (3)

 Third Batch - EDC Recipe - Skim Milk
800g skim milk
50g milk powder
3 Tbsp Pot Set Yoghurt

Combine milk and milk powder in Thermomix - Speed 7 for 10 Seconds
Cook for 30 minutes at 90 degrees on Speed 1
Allow to cool to 37 degrees - (I stuck my finger in when the light came up 37 degrees and it still wasn't really body temperature, i waited an extra 10 minutes or so and then it was perfect)
Add the pot set yoghurt - Speed 4 for 4 Seconds
Cook for 10 minutes - 37 degrees - Speed 1
Pour into thermoserver and wrap in a blanket/towel to keep warm (Or use a thermos like Easiyo)
Leave for 8-12 hours to thicken - be sure not to fiddle with it during this process or move it around
Pop in fridge to chill before serving

HINTS: 
* Use Jalna brand POT SET Yoghurt - This is definitely the key - I've tried with Farmers union, generic brand etc natural yoghurts and it is no where near as thick and creamy - kind of hit and miss with these brands.  Jalna is the WAY TO GO. 
* When the 37 degree light comes up just test with your finger, it usually needs a tad longer to cool, you'll know if it's too hot - I waited 10 extra minutes
* Don't move your yoghurt around while it is setting - do not disturb the process!!!

This was my second attempt in making yoghurt with skim milk and this time it worked!  I think it is because of the Jalna Pot Set yoghurt!  It is not quite as tart and thick as the full cream milk version but if low fat milk is the only option for you I think this would pass with flying colours.  Nothing wrong with it at all. 

I would rate this 8/10 - again time consuming because of the cool down part of the recipe.  Night time is the best option for making yoghurt - then it can set overnight.  

My Yoghurt Discoveries (2)

SECOND BATCH - MY WAY OF COOKING - FULL CREAM MILK

1 litre of full cream milk (long life)
120g pot set yoghurt
50g milk powder

Place all ingredients into Thermomix and warm for 4 minutes - 50 degrees - Speed 4
Pour yoghurt into small jars or containers and wrap them in a blanket or towel to keep warm.  Leave for 8-12 hours to set - Do not disturb or move the jars around
Put in fridge to chill before serving

HINTS
* Use long life milk, it is important that your milk start off at room temperature
* Use Jalna brand POT SET Yoghurt - This is definitely the key - I've tried with Farmers union, generic brand etc natural yoghurts and it is no where near as thick and creamy - kind of hit and miss with these brands.  Jalna is the WAY TO GO. 
* Use about 400-500g size jars - smaller jars gives you a thicker consistency 
* Don't move your yoghurt around while it is setting - do not disturb the process!!!

This was an okay consistency, not as thick as the other recipe but I really did like that my yoghurt was done and left to set within a very short 4 minutes.   The other downfall was having it set 3 jars instead of one large pot.  I will attempt having it set in the thermoserver next time and see what result I get. 

I would give this 7/10 for taste and texture but 10/10 for the ease and simplicity to make yoghurt.  Perhaps as i reuse this as my culture for next time it will keep getting better and thicker.  

My Yoghurt Discoveries (1)

First Batch - EDC Recipe - Full Cream Milk
800g full cream milk
50g milk powder
3 Tbsp Pot Set Yoghurt

Combine milk and milk powder in Thermomix - Speed 7 for 10 Seconds
Cook for 30 minutes at 90 degrees on Speed 1
Allow to cool to 37 degrees - (I stuck my finger in when the light came up 37 degrees and it still wasn't really body temperature, i waited an extra 10 minutes or so and then it was perfect)
Add the pot set yoghurt - Speed 4 for 4 Seconds
Cook for 10 minutes - 37 degrees - Speed 1
Pour into thermoserver and wrap in a blanket/towel to keep warm (Or use a thermos like Easiyo)
Leave for 8-12 hours to thicken - be sure not to fiddle with it during this process or move it around
Pop in fridge to chill before serving

HINTS: 
* Use Jalna brand POT SET Yoghurt - This is definitely the key - I've tried with Farmers union, generic brand etc natural yoghurts and it is no where near as thick and creamy - kind of hit and miss with these brands.  Jalna is the WAY TO GO.
* When the 37 degree light comes up just test with your finger, it usually needs a tad longer to cool, you'll know if it's too hot - I waited 10 extra minutes
* Don't move your yoghurt around while it is setting - do not disturb the process!!!

This was the best batch I've ever made and I owe it all to the Jalna brand pot set yoghurt.  It was nice and tart and very thick - my husband even commented on how 'shop bought' it looks.  Using the thermoserver was new to me also and it worked great.  Means you can do a double batch if you like.

I would rate this 10/10 - although time consuming and annoying having to wait for the cool down process this is a job worth doing.  I find night time a great time to do it - it can then set overnight and be ready to go in the fridge in the morning

Monday, October 24, 2011

TUESDAY TESTIMONIALS.........

TESTIMONIAL NUMBER 2
A happy customer of mine shares her thoughts on the Thermomix!  
What I love about my new Thermomix:

"Where do I start, and how do I even start to explain how this one little machine (nicknamed "Little Chef" in our house) has literally CHANGED my life and my families life forever?! 

I have had some health issues in the past few years relating to food allergies and so buying food such as take-out or pre-packaged is simply something I can no longer do. I was also very passionate about providing my family with the BEST quality food possible, and get this I'm a working Mum too so I needed something that would take me less time than what I was spending to prepare it?! Can't be done right? Wrong!!! 

The Thermomix has allowed me to cook very healthy food, from scratch quicker than if I had bought pre-packed food. Amazing! The money we have saved is truly noticable too. I spend most of our food money now at the fruit/veg/nut/grains store and a LOT less money and Coles & Woolworths. In fact, with some of the money we have saved we chose to start having our groceires delivered. Even more time I can spend now with my children doing the things that really count in life! 

Thank you Thermomix! I'll never go back to the old days, NEVER."

Wednesday, October 19, 2011

Mango/Peach Fruity Dream

Once again one of Rachel's favourite - MANGO!!!
So thought I'd whip her up some Fruity Dream with Mango and Peaches


I had cut, peeled and placed Mango in the Freezer early this morning so come the end of dinner tonight all I had to do was chuck it all in for a freshly made ice cream style dessert. 

30g sugar - Speed 9 for 10 seconds
Add Frozen Mango (I used 2 mangos) + 200g Frozen Peaches - Speed 8 for 10 seconds
Insert Butterfly, add 1 egg white - Speed 4 for 45 seconds

Ready to serve!
It would have actually been even better if I whipped it up early today and let freeze even more before serving!

Chicken Hors d'oeuvre As A Main Meal

These are one of Rachel's favourite - I usually serve with salad but tonight with Sweet Potato and Peas and Corn.  A bit of sweet chili sauce for dipping is also yummy - or - my kids like just tomato sauce

Handful of Parsley
Large Handful of Baby Spinach
2 Shallots
1 Onion
2 cloves of garlic
700g chicken breast
130g Feta Cheese
150g Breadcrumbs

Preheat oven to 200 degrees
Place parsley, spinach, shallots, garlic and onion in Thermomix - Speed 7 for 8 Seconds
Cut Chicken into large chunks and add to bowl - Closed Lid - Turbo - 5 times 
(Check to see all is minced, if not go again once or twice on Turbo)
Add feta and breadcrumbs and mix on Speed 6 for 8 Seconds
Form small meatballs, approximately 2cm in size and bake in oven for approx 20 minutes.  Toss twice during cooking duration.

Tuesday, October 18, 2011

Sticky Date Puddings

I needed to improvise at a recent demo and decided to do Sticky Date Puddings for everyone.  They worked a treat and even better I discovered they didn't need egg.....so here is the recipe I used, hope you enjoy as much as all my guests and I did (I just had to have one too of course) 

150g Seeded Dates
300g Boiling Water
1 teaspoon Bicarb soda
50g Butter
90g Brown Sugar
150g Self Raising Flour

Mill sugar 10 sec/ speed 10 set aside
Add dates and water cook 5 min/100c/speed 1
Add bicarbonate and mix 5sec/speed7
Add butter, flour and sugar mix 10 sec reverse speed 6
Divide between molds (I use individual silicone cup cake molds) and place molds in varoma, some on top some on bottom - should fit about 5 in the bottom and 7 on the top tray.  Place lid on Varoma.
Rinse bowl, place 1.2 litres of hot water into bowl set varoma position, steam 25 min speed 3.
Cool slightly before turning out. 

To Make Sauce

120g brown sugar
300g cream
80g Butter
1 tsp vanilla 

Add sugar, cream and butter - 5 min/90c/speed 4
Add vanilla through lid and mix 10 sec speed 4

Pour over hot puddings and enjoy 

TUESDAY TESTIMONIALS.........

TESTIMONIAL NUMBER 1
A happy customer of mine shares her thoughts on the Thermomix!  

I was originally very skeptical about the Thermomix

1/ Would it be able to cook meals big enough for my family of 6 (with two teenage boys)
2/ Could it really make that much of a difference time wise in my kitchen
3/ Could it be worth the hefty price tag?

After attending a couple of demonstrations and researching on the internet i was surprised at how quickly my mind was changed!

There is room for the recipes to be adapted for larger families and we sometimes have left overs!
I feel like it gives me a super power, being able to whip up numerous baking and cooking within the day with little effort - I am slowly eliminating products in my pantry that i don't need to buy any more!!

The added bonus that i hadn't considered is the health benefits to my family, no more jars of pasta sauce or salsa with all their additives and it's so much cheaper to produce my own dairy free gluten free replacements!!

I feel blessed to have this machine in my kitchen!

(wife and mum, age 39)

Sunday, October 9, 2011

Easy Peasy Chocolate Chip Oat Cookies

Hannah - my 5 year old doing all the work....

200g butter
320g plan flour
200g sugar
100g oats
1 tsp bicarb soda
1 egg
150g choc chips

Place butter in Thermomix - 4 minutes - 50 degrees - Speed 1
Add flour, sugar, oats, bicarb and egg - 30 seconds - Interval speed
Scrape down bowl and add choc chips - 20 seconds - Interval speed
Line tray with baking paper and roll up into small balls, flatten lightly and place in moderate oven (180) for 10-15 minutes
MAKES ABOUT 45 COOKIES

Sneak Peak into my oven.....half way done.....


Tuesday, October 4, 2011

Milk Bread

The slices that remained after lunch 
Loving my "My Way of Cooking" cookbook......Tried this Bread out yesterday, delicious and loved by us all

300g Milk
50g butter
2 tsp dried yeast
60g sugar (or less)
550g bakers flour
pinch of salt

Place Butter, milk, yeast and sugar into bowl - 3 minutes - 37 degrees - Speed 2
Add flour and salt - Closed Lid - 3 minutes - Interval Speed
Wrap in Baking Mat or place in bowl with glad wrap over the top - let rise for 45min or so (until almost doubled in size)
Divide dough into 3 parts and roll each into a rope shape - plait bread using the three strands, place on baking tray with baking paper (or your mat if you wish) brush with a splash of water or egg yolk, put into a cold oven.  Set Oven for approx 30 minutes - 180 degrees.  Transfer onto wire rack to cool....ENJOY!!!

I'm going to try baking mine next time in a loaf tin, i think i'd get 2 loaves out of the mixture.  My plait did join quite a bit anyway, so it was kind of like a big loaf in the end.

Saturday, October 1, 2011

Strawberry Jam

3 Simple Ingredients
We don't eat Jam a whole lot in our house (usually) but one of my kids asked for Jam today (which we had none of) I knew I had loads of strawberries so I thought I might as well make her some.....

The recipe below is less quantity than the EDC Book

320grams strawberries
190grams sugar
Rind of one lemon
1 lemon peeled and halved

Place all ingredients in Thermomix - 30 minutes - Speed 1 - 100 degrees

Pour into sterilized jars and enjoy on bread, scones or toast

My batch made 2 jars worth (only pictured 1)

It wasn't as thick as shop bought jam but I am happy with the consistency and figure once it has been in the fridge for a while it may thicken a bit more.

My Batch made 2 Jars this size


Wednesday, September 28, 2011

Vegetable Stock Concentrate

This is a must in every fridge.  Thermomix makes this job super easy, quick and with no fuss.......
You can use this in soups, casseroles, risotto's, anything that calls for stock......
Saves stacks of money on purchasing stock at the supermarket not to mention avoiding the additives and flavour enhancers.......


200g celery cut into chunks
2 carrots cut into chunks
1 onion, peeled and halved
1 tomato, halved
1 zucchini, roughly cut
1 clove garlic, peeled
1 bay leaf
few leaves basil, sage and rosemary (optional)
1 bunch parsley (small)
100g rock salt
1 tbsp oil
Chop all vegetables for 10 seconds - Speed 6
Add salt and oil and cook at varoma temperature for 20 minutes - Speed 1
Pulverise by slowly turning dial slowly up to Speed 9 - 1 minute
Store in jars in fridge, keeps for up to 6 months.  
1 heaped Tablespoon in 1 litre of water is enough to make 1 litre of stock


(recipe taken and slightly adapted from Thermomix EDC) 

Monday, September 26, 2011

Chicken Stroganoff - Cooked in 13 minutes

1 Onion peeled and halved
2 cloves of garlic peeled
30g butter
500g Cubed Chicken (Small bite size pieces)
120g Mushrooms
2 Tbsp tomato paste
80g white wine
120g water
1 Tbsp cornflour
1 tsp dijon mustard
150g sour cream
1 Tbsp Paprika
1 Tbsp Worcestershire sauce

Place onion and garlic in bow and chop for 5 Seconds on Speed 5
Add butter and cook for 3 minutes - 100 degrees - Speed 1
Add remaining ingredients (Chicken last) and cook for 10 minutes - 100 degrees - Speed soft - Reverse (Give a good stir before starting)
I stir my once more during cooking time as well.  Take lid off and give a good stir right to the bottom, replace lid.  It will remember the time left - just don't forget to hit 100 degrees again.

I usually serve mine with pasta - always a yummy, super fast meal and i always have these ingredients in my fridge/pantry

Tuesday, September 13, 2011

Vegemite Scrolls

300g lukewarm water
2tsp yeast
20g oil
500g bakers flour
2 tsp salt
Butter
Vegemite
Grated cheese


Add all ingredients except butter,  vegemite and cheese, mix on Speed 5 for 5 seconds
Set on closed lid and Interval Speed for 1 minute and 30 seconds
Empty from Thermomix bowl and shape into a smooth ball (they call it mushroom shape, all tucked under itself)
Wrap in bread mat or cover with glad wrap and let prove for 30 minutes
Divide dough into 2 and roll out onto a tray - I actually just use my hands, not a rolling pin - but either is fine. 
Spread butter and vegemite and grated cheese over the surface of dough
Roll up into sausage shape and then cut each scroll out and place in deep dish for baking - making sure the scrolls are touching each other.  This will help them rise
Place into hot 210 degree oven for 15 minutes or until just cooked.  I did brown mine a little with my grill for a few minutes (I have a rather dodgy oven, so i find this works great) 


Hints and Tips:  
Sprinkle a bit of extra cheese on top before baking 
Make Pizza topping instead of vegemite - tomato paste, cheese and ham 
Make Pesto topping instead of vegemite - pesto and cheese
Use a deep pan/tray to bake in, keeps the heat in and helps with the scrolls rising well
Don't over bake, you want them to be 'just' cooked


I made these this morning before school believe it or not.  And kids had fresh yummy homemade scrolls for lunch and there's plenty left for afternoon tea or to freeze for lunches throughout the week - A very simple and quick lunchbox filler

Monday, September 12, 2011

Fried Bee Hoon

I usually go the Central Markets in Adelaide every Tuesday and once I've done my Fruit and Vegetable shopping I usually  treat myself to a meal - anything Asian excites me so i try many different meals....This is by far my favourite and I've just learnt how easy and cheap and wonderful it is to make myself!!!!!


3 Cloves of Garlic 
2 Slices of Ginger
15g oil
250g Chicken Sliced small and seasoned in salt and pepper
4 dried shiitake mushrooms (sliced and julienned)
100g carrot, julienned
400g water or liquid stock (I used 1 Tbsp veg stock concentrate and 400g water)
200g rice vermicelli (soaked in cold water until soft) drained 
100g cabbage
Sauces:
1 tsp salt, 1 Tbsp oyster sauce, 1/2 tsp sugar, 1 tsp soy sauce, 1 tsp sesame oil, pepper 


Place garlic and ginger into TM bowl  Speed 5 for 5 seconds
Add oil and cook for 3 minutes - Varoma temp - Speed 1
Insert Butterfly, add chicken & mushrooms.  Cook for 5 minutes - Varoma temp - Speed soft
Add carrot and cook for a further 3 minutes - Varoma temp - Speed soft


Add remaining ingredients and cook for 9 minutes - Varoma temp - Speed soft 


You may like to stir by hand a few times during cooking time to help combine it all. I actually emptied it all into a big bowl before i added the noodles and gave it a big mix and then poured it all back into the thermomix bowl to start cooking.
I also added other vegetables - get as creative as you like and happy cooking


(recipe taken and slightly adapted from Thermomix Asian Cookbook) 

Saturday, September 10, 2011

Grain Free Sultana Spice Bread

200g almonds
120 pecans (or hazelnuts) 
60g coconut butter (coconut oil)
1 apple, quartered (no need to peel)
5 large free range eggs
50g macadamia oil (or grapeseed, or other light oil)
1 tbspn lemon juice (or 2 tsp apple cider vinegar)
3/4 tsp bicarb soda
pinch of fine sea salt
1 Tbs ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
50g raw honey (optional)

100g Sultanas

Grind almonds on Speed 8 for 10 seconds
Add the pecans and grind on Speed 5 for 6 seconds:
Remove the ground nuts to a bowl and set aside.
Place remaining ingredients (except sultanas) in bowl and mix on Speed 6 for 10 seconds:
Scrape down sides and add the ground nuts back in to the bowl, with 100g sultanas, and mix on Speed 6 for  10 seconds - Reverse

Pour into the lined tin and bake at 160 degrees for an hour or so, until risen and browned
Let the bread cool for 10 minutes before removing carefully from the tin. 


My kids ate it hot straight away, with butter on top and have now declared they want it every day!  It was a big hit and will be making it again for sure.  

Friday, September 9, 2011

Best Ever Chocolate Custard

6 squares of dark chocolate
60g raw sugar
30g cornflour
1 Tbsp cocoa 
700g milk
2 eggs


Place chocolate, sugar, cornflour and cocoa into bowl - 20 seconds - Speed 9 
Add milk and eggs - 7 minutes - 90 degrees - Speed 4 
Serve immediately on it's own or with fresh fruit 


I often double the recipe, enough then for the next day (My kids quite like it cold) 

Wednesday, September 7, 2011

Yoghurt



This is one of the many reasons i decided to get a thermomix......
Yoghurt is not cheap and to be able to make your own so easily and cheaply was a big plus for our family.

Place 800g Full Cream Milk and 40g of Milk powder in TM bowl - Speed 5 for 5 seconds to combine
Set timer for 20 minutes - 80 degrees - speed 3
Let the yoghurt then cool down to 37 degrees (takes about 30 minutes) The thermomix 37 degree light will light up when it has reached this temperature
It is important not to let the yoghurt cool any lower. Set a kitchen timer if you need to so you don't forget about it.
Once it has cooled to 37 degrees add 3 Tbsp of ready made yoghurt and mix on Speed 4 for 4 seconds
Set timer for 20 minutes - 37 degrees - speed 2
Once time is up, pour into thermos or i've also heard your thermoserver works wonderfully (I have my old easyo thermos that I use)
Let sit for 5 hours minimum on the bench - be careful not to move it around

Place in fridge and enjoy once cooled.



(recipe taken and slightly adapted from Thermomix EDC)