I am going to be purchasing a Thermomix (DP thinks I am considering it )
I will be using it to make GF stuff for DD so I was hoping for someone who can point me in the right direction of a helpful rep? I am south of Perth (Secret Harbour)
Cheers! Can't wait to start trying all the awesome recipes I am reading here
I have about 2 weeks or so till my Therby arrives. (Yes it's already named)
But I have been hunting high and low for awesome recipes. And I may or may not have found some brilliant ones which I will share as I play. But until then... Things I look forward to doing:
Puff Pastry
Choux Pastry
Spice Mixes (Toasting Spices first)
Coconut Milk
Rice Milk
Cashew Cream
Flours/Sugars/Salts
Butter/Yoghurt/French Cream/Ricotta/Marscapone
Hollandaise/Bernaise/Bachemal
About a bazillion french recipes I have including Duck Confit and layered tortes (Because I won't have to manually make the mousse, and gel layers.)
Polenta (I know it's weird but I hate making Polenta in the saucepan it always splats at me)
Tomato Relish/Fruit Jam/Curds
Dulce de Leche (Thick caramel for things such as Banoffee Pie)
Coconut Milk
Curry Pastes
Sorbet/Fruit Slushees for the kids
Tempering Chocolate for decorating
Soap Making
Meercat, i have a friend not far from you who is an absolute guru tmx rep, and a lovely woman
Her name is Sophie, I can't PM you, probably as I'm only new to BB, but I'm sure the office in Ossy Park can give you her number.
Hmmm My favorite dishes, i make a lot of dips and bread, i converted a WeightWatchers 0point soup that i have for lunch a couple of days a week, the cashew chicken is one of my girls never fail meals, salads, curtard and ice cream pf course. 2min choc mouse, onion jam i could eat with almost everything
Rouge - congrats on the impending arrival of Therby!
Hi to everyone else, have been reading & keep meaning to post when I have a moment.
Lions&Bears - where is your chicken soup recipe from? Think I must try it
Love the idea of putting up recipes we like. I tried margaritas at NYE and my friends (who are great margarita experts) said they were as good as any they'd had in the US, singapore & Aus! Yay Thermie!
Arrrgh gotta run. Hope to be back later.
I had a busy busy TM day yesterday: 2 types of bread (both not 100% great, I think I will adapt my own recipes to the TM), cake, iced coffee, stock paste -great!, gravy, coconut and kaffir lime leaf sorbet - not really good at all, meatloaf and steamed veg, sundried tomato dip.
Belfie - the chicken soup recipe is one I adapted.
Start with 500-750ml liquid chicken stock. I make in the slow cooker using the carcus of a roast chook, 2 tbsp apple cider vinegar (to draw the nutrients from the bones & cartlidge), about 1 litre filtered or spring water. I also add root vegies, 5 pimentos, 6 peppercorns, bay leaves, fresh herbs. Bring to boil for 5-10min then Cook overnight on low. The longer it cooks the better for nutrients. Strain out solids to get liquid.
For soup:
1 carrot
1 zuchini
About 100-150gm celeriac. You can use celery but I think it tastes better with celeriac
Fresh herbs. I use what I grow - parsley, thyme, oregano. Use what you have
About 500gm organic skinless chicken breasts. Or other cuts as you prefer
500-750ml liquid chicken stock
Chop the vegies roughly and add to TMX bowl with herbs. Chop until preferred consistancy. Say Sp 6, 5-10sec
Place steamer bowl in TMX
Chop chicken into bite size pieces & weigh into the basket
Add stock
Top up with water if needed. I think it needs about 750ml liquid
Cook 100 or Varoma, 25-30min, sp 3.
Lift steamer basket out and tip chicken pieces into broth
Chop chicken by Slowly raising speed to about 4 or 5. 3-4 sec
Cook 100, 2-5 min, sp 3
Note, I dont use onion or garlic for digestive reasons. I make this as a healing & nutritious meal. The herbs add a vitamin boost. Play with the vegies. You'll find the bowl fills up quickly & you need to push the steaming basket down. Remember, the stock is the most important part for flavour and nutrients.
I've also added a tbsp of vegie stock occasionally. I dont know that it makes much difference.
Last edited by LionsandBears; January 22nd, 2012 at 08:03 AM.
Made fruity dream again tonight for the girls, have been freezing leftover or old bananas etc in chucks, used banana, blueberry, peach and grapes!! Was relish.
Also made passata sauce
L&B - oh that is interesting. I've made the chicken stock paste from Cooking My Way but I'm not sure how well that would work instead of your liquid stock. I love that it has no garlic or onion. Do you think you could use a plain vinegar instead of the apple cider vinegar? Also, I made another recipe (Shredded Chicken salad with vietnamese dressing) from Tenina's Dinner spinner (iphone app) and that had a really cool way of shredding the chicken rather than chopping. The chicken was cooked in the simmering basket for 12 mins (100 degrees/speed 3) then the chicken returned to the empty bowl and shredded on 3-4 sec/REVERSE! + speed 4. It worked really well. Oh and i've just realised that you've got your chicken in the broth so it wouldn't work. But hey I'll leave this up anyway
Has anyone tried Quirky Cooking's chocolate green smoothie? I'd like to try it, but I can't decide what to use instead of the dates (I can't do dried fruit). Any ideas? Or maybe I just leave them out - I just think it might be a bit lacking. I also want to try her GF pizza base and see if I could make GF scrolls (see below) too.
I also tried making home-made cheesymite scrolls (using EDC's pizza dough) and a dairy-free version for DH - filling was olives & semidried tomato. He said it was ok but needed something moist to carry it IYKWIM - I'm thinking either a dairy-free pesto, or the capcsicum& sundried tomato dip or just some passata might work.
Mrs Nerd Burder - meant to reply earlier. I don't think I use much special or expensive stuff in my cooking - so I've made things like Chicken & Mushroom risotto, my porridge every morning (oats are so cheap), the scrolls (cheaper than the bakery!), chorizo and capsicum risotto (and I wouldn't normally buy chorizo, but you don't need much). I guess I just hunt for recipes that use stuff I normally have - can you try that?
Today i made strawberry and mint lemonaid, cheese and chives "shapes", baked beans, bread and will make dinner tonight too.
I think the key is to look at what you are eating/buying already and then find recipes to make it in the thermo from scratch. Each week i try and take another thing off the shopping list (like baked beans, shapes, bickies for dip etc)
We now do porridge or omelette's for breky, dips/bickies/scrolls and fruit for morning and arvo tea, cooked lunches like rice dishes, soups or baked beans for lunches and then the usual cooked teas. (last night we had quirky jo's chicken soup, my golly her blog is awesomesauce!!)
I tend to be pretty hard core with my thermomix but i am also a consultant so I need to put my money where my mouth is haha!
Have hunted down the "magic bean" cake recipe and for those who have made it, is it 420gms of beans in total drained weight or just a 420gm can of beans....
The Torte Caprese was a success and a hit with everyone, I only told them of the 5 million calories after they eaten it lol but it was soooooo good
Tonight I'm going to attempt the chicken & cashews and I'm now off to track down the GF bread off quirky cooking.
oh Olive you have just totally made my day - fruity dream with chia seed would be awesome! Did you make the chia seed gel according to the packet directions (just bought a pack of chia seeds yesterday) - says mix 1 part seeds to 9 parts water, whisk, stand 15 mins, whisk again then refrigerate air-tight.
And then how much gel did you use to replace 1 egg white?
Made EDC 5 seed bread today and by all accounts it's awesome. It said to use 20cm square tray though - overflowing on rising, so had to transfer before baking.
Phoenix - use 1 can. Drained & rinsed, it comes to about 250gm beans, depending on the tin. I've used a 400gm tin too with no difference. My adaptations include: step 1, mix for about 2min, scraping down regularly. It depends on the beans as to how smooth the mix gets. Step 2, I insert the butterfly & cream the butter & sugar for 2min. It's a personal preference. The last step to mix the cocoa in takes longer than stated. I use Dutch cocoa & it makes a big difference to the flavour.
GL with it.
Tonight I prepared the following for our BBQ tomorrow:
Hummus
Guacamole
Red capsicum & sun dried tomato dip (without nuts)
Magic Bean chocolate cake. Doubt I'll have time to ice it.
A gluten free, grain free lemon & coconut slice that looks divine. I'm not sure i want to share it.
We'll also be making coleslaw. Maybe tabouli, but some people are brining salad so it might be too much food.
I also have watermelon to make a watermelon lemonade. Though I'll need more lemons, as I just used them up. I wonder if lime would be ok instead?
Made apple cinnamon pikelets today from quirky cooking (I used normal flour and not spelt) very yummy, no sugar ether, I did halve the recipe though, still made heaps,
Making umami paste today as well, plus fruity dream tonight if I get some more fruit foozn in time!
Also going to make mars bar ice cream
Sounds great Olive. We have so much left over food so I wont need to cook for a few days. Happily, everyone was too stuffed by the time dessert came out, so there's lots of lemon coconut slice left just for DH & I it is sooo yummy and it was easy to convert to TMX too.
Belfie - this is from Quirky cooking:
1 Tblspn milled linseeds or chia seeds and 3 tbsp water = 1 egg; 1 banana mashed = 1 egg (in cakes); 3 Tblspns nut butter = 1 egg; 1/4 cup applesauce = 1 egg. Mum uses golden syrup instead of egg in baking too, which works well. For making the custard without egg, add a banana broken into quarters after 4mins of cooking time & add a bit more flour/cornflour.
)
Bookmarks