Yep and I make a spread with grapeseed oil and butter which is good for cholesterol and tastes like whipped butter that you get at pancake parlour :)
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Yep and I make a spread with grapeseed oil and butter which is good for cholesterol and tastes like whipped butter that you get at pancake parlour :)
Thanks rouge! That is a great link. I knew someone would know lots of healthy receives. I guess it is always about what alternative choices you can make.
I just made butter - sooo delish! I used homebrand thickened cream (not pure cream) as that is what I had. It seems fine to me - I am too tight to buy the more expensive pure cream.
I did my brown rice in it last night - made into fried rice and it was great. I love brown rice.
Pumpkin Zulu - oh font of all TM wisdom - can you please PM me the link for your lemon slice as I think I'd like to make it for Thursday night. Your magic bean cake was a big hit when I made it.
Miss Em - first I made the creme anglaise mine scrambled too, once it cooled a bit I put in butterfly and whipped it for a few seconds and it was lovely and smooth :)
Going to the attempt the bean cake as mini muffins because I've got mothers group at my place this week so figure a healthy snack for the littlies. Have also discovered Teninas blog and want to give the after dinner mints a go but think I need to make them for an "occasion" otherwise I'll eat the whole lot myself.
Have been given a bag of apples from our neighbour so going to give shortcrust pastry a go, have had no problems with recipe I generally use but might give the TMX one a go.
Has anyone in the Eastern burbs of Melb sourced sorghum flour? I went a-hunting today with no success (admittedly I didn't venture very far afield tho! lol). I'm keen to try the GF artisan bread. I'm planning to sub the eggs with chia seed gel, and the honey with brown sugar... reckon that sounds alright? I'm a bit nervous it really won't hang onto that nice "bendiness" that quirky jo talks about, but I figure it's worth a try :)
Belfie there is a place in Croydon market, they might have it...will find the name or you
well I've just been having a google hunt, and everyone suggests I need an indian grocer rather than an asian one. Think I may have found one in mitcham or glen waverley :)
My thermie arrived today!! So shiny!
Woohoooooooo!
Thanks rouge!
Sent from my iPhone using Tapatalk..... I'm probably feeding my cherub :)
Bloom, I assume you mean me for the lemon coconut slice? Google eat Nourishing and look under Paleo/GAPS options. I've written down a TMX recipe when I made it last. I just need to transcribe it. I'll post when I do.
Feeling sorry for myself, wanting something sweet so am making chocolate custard. A great comfort food.
Bella - great news on your TMX. Enjoy. Got to go. It's beeping at me :)
L&B - :hug:, enjoy the custard. And thank you for the tip about the sorghum flour, wouldn't have found it otherwise.
Bella - congrats on the arrival of your thermie! Have fun!
AFM - found the sorghum flour... woo hoo! (Truspice opposite Mitcham Station if anyone is hunting out my way). Artisan bread o'clock. Am feeling cautious so shall make 1/2 recipe to start :)
Belfie - just make sure the recipe says it's ok to half it. I'm pretty sure bread is one of those things that is affected if you half it. Good luck with it. It's lovely
what did you think of cyndi's GF bread? I had tried that and thought it was rather disappointing (or my cooking was disappointing HA!). Well my dough is rising as we speak... so hopefully it's ok being made half of. I even notated my printout - i have an awful habit of halving a recipe for all bar one ingredient when I have a brain fade & use the full amount! :wall: Usually results in something rather inedible lol.
I dont remember if I've made Cindy's bread. I made another recipe but it was a non TMX one I tried to convert. I stuffed it up. Think it was too much yeast or me trying to be creative with ingredients. Tasted awful and threw it out. I stick to the artisan bread. I know it works. I cook mine on a pizza stone, so end up with a lovely crust while it's soft inside.
Hmmm. Maybe I should make some more. To go with the homemade butter. Noms
Oh my goodness! How embarrassment. Yes I meant you lions and bears. I think I must have been just reading a different thread and had PZ in my brain. I'm so sorry. Eeek.
I had googled GF lemon slice thermomix but hadn't found anything. Thanks, I'll look up the that website site now.
I just made awesome scones from the EDC to go with my homemade butter - very nice. Best scones ever
Well I just had my first failure :(
Made lasagna for my sisters, it took me way longer than I expected and the bechamel sauce was gross and lumpy.
Oh well, the strawberry jam and coconut butter cake were a success so I will have to just keep trying!
What amounts of oil do you ladies mix with your butter? the quirky cooking blog says equal amounts of oil and water compared to the butter but this seems an awful lot of oil??
I add equal amounts of grapseed oil, but not as much water, I only add enough water so it blends and doesn't clump. Maybe a tablespoon or so. The first time I added the same amount (1/3 equal part) and it soggified the bread. I like this as a spread because I believe strongly in the health benefits of grapeseed oil, but we prefer the taste of butter. This honestly is the best tasting "spread" I've ever had.
Anyone got a great dairy free,wheat free chocolate pudding or cake/torte for me? I am going to a gf's house Thursday and those r her needs. I will eat anything, lol! Maybe even a brownie style? I bought almond meal today, so I can use that if need be. Whatcha got girls?
Sent from my iPhone using Tapatalk..... I'm probably feeding my cherub :)
Bella - You could make magic bean chcolate cake and use nut butter instead of butter. you can make your own coconut butter in the thermomix using coconut oil and dessicated coconut. There's a recipe for coconut butter at eatnourishing dot com. They also have a brownie recipe - again you'll need to substitute for butter. And adapt for the TMX
btw - you can make your own almond meal in the TMX a lot more cheaply than buying it. Another benefit of making your own is it's less likely to go rancid.
otherwise - check out the double whammy chocolate cake at Quirky cooking - gluten, dairy and nut free! I have to try it. She uses Rapadura which is a healthy form of sugar, but you can live without it and just use raw sugar. She also has a flourless chocolate espresso cake & lots of other chocolate options. have fun with it.
meercat - did you use the butterfly for the bechamel sauce? My Mum's made the lasagna a few times and thinks it's the best she's made. I can ask her if she's tweaked the recipe.
Tonight I made the maccaroni cheese from the Dinner Spinner app. So easy. I used the cheeses i had rather than what was on the list - so used pecorino and mozzarella. Yum! Lots left over too. I'm comfort eating again. i must stop or i'll put back all the weight I lost the last few months.
I didn't use the butterfly... Would that make it better? I found that it kind of set and went like jelly? It could have been that I substituted cornflour for flour to make it gluten free?
I am off the the Asian grocery today to get the supplies for the Artisan bread. Fingers crossed it works out! I have been dying for a nice sandwich since going gluten free with Tiah... And all the bread we have tried so far has not made the grade.
Try it again with the butterfly. When subbing flour with cornflour, use less. In the custard recipe, you sub 50g flour with 30g cornflour, so try with those proportions. If it set, it was probably too much cornflour. Dont worry, GF cooking is a big learning curve :)
Remember, when using the butterfly, max speed is 4.
I've not found sorghum flour in Asian groceries. I've found them in Indian groceries. I've also sourced coconut oil more cheaply at Indian griceries than health food shops, but it's not cold pressed, which is a concern.
Good luck with the bread. Once I was brave enough to start, it was easier than I thought.
I finished the mac & cheese for breakfast :redface: so yum and moreish
with the bechamel sauce, I had that happen once (I make it GF too), I'd made it early and it kinda set (was smooth & creamy when first cooked though) - is that what happened for you? Anyway, just whizz it up again, gets rid of those lumps no dramas at all.
Well I made the artisan bread. Disappointed :(. I think my problem is because I don't normally eat pure gluten free bread as I am only wheat-free, not gluten free. So I buy oat sour dough which is just delicious, so maybe my standards are too high? But honestly the loaf was tiny, and kinda gluey. Sub'ing the eggs may have been part of the problem. And the honey. Ah well, at least I gave it a shot. Am thinking I might experiement with making an oat sour dough myself... when I'm feeling braver. I also cooked a tuna, noodle & corn casserole (a forum recipe) and that was a flop. Two flops on that day. Combined with a streaming head cold. I think I was being subtly told to leave the kitchen alone! Belfie, your kitchen has eliminated you. Do NOT attempt any cooking. :wall:
Luckily I was rewarded last night with something edible. Quirky Cooking's Chicken & Mushroom risotto with capsicum (sub'ed for onion) & heaps of fresh basil. Nom nom.
Belfries - I've had days like that, when everything turns out wrong. It's usually when I'm overtired. Of course, the disasters seem bigger then.
The subbing thing can be an issue. I tried making biscuits the other day subbing for things and nah, they were rubbish. Chucked them out and put it down to me not knowing enough about food tech to work it out properly.
I'm overtired again today. I should probably stay out of the kitchen.
I know the feeling. Maybe you can make something that is hopefully a foolproof success? I saw a recipe for milo biscuits on my FB feed today... Mmm looked yummy! Or maybe I just say that cos I have bookkeeping to do...? :rofl::
I've been meaning to make your chicken soup all week too.
DH is about to go on a migraine diet for his vertigo. It's mostly no preservatives - no smoked meats, aged/fermented stuff (vinegar included), caffeine, sulfites, MSG etc. But we're trying to decide whether to include citrus or not -take out vinegar AND citrus & things get tricky. I didn't realise how much vinegar is in everything! Might need to make things like tomato sauce, new stock (my chicken stock paste has wine in it), dip, bread... hmm. Thank goodness for thermie is all I can say! Oh and for anyone who hasn't made the chicken stock paste, it's awesome. It's in My way of cooking, but I also found it on Mr Google :)
I was meant to be at a Thermomix demo this morning, but not well :( Not that I'd ever be able to afford one anyway LOL.
Just made ketchup from My Way of Cooking - and OMG yum. Even when I subbed the vinegar, replaced honey with brown sugar and left out the onion. It still tastes awesome!
Astrolady - will you end up going to another one? Or do you think it's best avoided in case you love it too much? ;)