So Rogue ( ) are you telling me corn flour isn't flour made from corn but more to do with how it is milled??? I always use it when a recipe calls for plain flour for thickening etc. The cake sounds sensational. Bet it was. X
Tonight I had more dinner guests. We had a BBQ. In the Tx I made the broccoli salad, a herb mayo for a potato salad, and rice pudding with bananas and maple syrup. Yum.
You can have traditional corn flour and wheaten corn flour. Googled and it's a no go. Apparently to get it that fine they ferment grains then dry them out then mill them.
Cake was ok. Tasted better nuked. I have decided I'm not a fan of sponge. But the custard and butter cream were amazing
Olive - I made the chicken sausage rolls tonight... HUGE hit with everyone including both fussy kids! I did use chia seed gel (feeling paranoid) and flavoring was chicken stock paste, some KFC spice, paprika and a bit of soy (no onion or garlic). Tasted awesome! Texture was great!
I saw this recipe on FB and had to make it. It's a great example of how easy it is to bake with TMX. I changed a couple of things (of course). I used 2 lemons, added another 50gm of sugar and used GF self-raising flour. I overcooked it a bit but that didnt spoil it. Ate it warm with cream. Yum! I'm thinking of making it with orange as per the recipe and icing with chocolate ganache.
30 second whole orange cake
INGREDIENTS
1 whole orange cut into quarters
225g butter
3 eggs
200g sugar
300g SR flour
METHOD
Preheat oven to 180C. Grease and line 20cm springform cake tin.
Combine orange and butter in TM bowl for 7 seconds speed 8.
Add remaining ingredients and combine for 20 seconds, reverse speed 4.
Pour into 20cm round cake tin and bake for 50-60 minutes.
I've tried the apricot chicken a few times - its never worked for me. Rice was always underdone! Dunno why!!
L&b - that cake sounds nice! I tried a blueberry muffin recipe today from a girl, a guy, a fur kid (or something like that!). It wasn't that good though - was egg free and could be low or gluten free. I made it with spelt.
I need to make more chicken stock paste - love the stuff.
I'm thinking of making chicken stock today. was just reading the recipe again and noticed the notes to do a meat stock paste at the bottom. Has anyone tried that? I'm very keen to give it a shot!
I'm not bothering to make more of the vegie stock, I've just ended up using the chicken stock all the time. Mmm nom nom.
Have been making chocolate custard cos my folks are in town (and it's worth making a batch when more than 1 person can eat it)... oh it's so good. Too good!
I haven't been on BB for agggges but thought I'd come join in the Thermomix chat since I got my thermy a few weeks ago! I am in a bit of a slump though. A few things I've made (mostly out of the EDC) have been disappointing and I guess I'm having a bit of shopper's remorse! I went hunting for some new and exciting recipes last night so am feeling a bit inspired again. Any suggestions on what to make so I can fall in love with thermy again?
Stoked the edc can be a bit bland tbh .
I love quirky cooking blog. Check out her chicken and brown rice soup or her cashew chicken satay . Her lentil bolognaise is great too. Pretty much everything on there is amazing tbh .
Sent from my Galaxy S3, please excuse typing errors.
Stoked, the EDC is a bit boring. I also struggled at first, especially with the Varoma. Have you had a Varoma demo? It's worth it just for the puddings at the end
I found that soups and things in the EDC use too much liquid, but I still use it for simple things. In the last couple of days, I've made stewed rhubarb and strawberries, chocolate custard, pasta sauce (an adaptation of an ammatriciana recipe we found somewhere), pikelets, chicken soup, coleslaw and veggie stock.
Have you made the veggie stock? It's brilliant. I use half the salt. It won't last as long but it's less salty so I prefer it. I don't add onions or mushrooms either.
I follow a number of Thermomix FB pages. The recipe community is great too for inspiration. Otherwise, I take other recipes and attempt to adapt them to the TMX. We use it to steam all our veggies now. Which reminds me, I must buy a salmon steak for dinner tomorrow.
TMX cookbooks at have include:
Indian - it's brilliant
gluten free - good. I mostly use it for the pancake recipe though
Healthy eating - ok. I should try more recipes
meat on the menu - don't think I've ever used it
vegetarian - seem to have lost it.
travelling with TmX - useless. Sold it on eBay.
full steam ahead - used it one or twice
my way of cooking - cant remember when I last looked at it
I normally just get recipes of blogs, FB and the recipe community or TMX forum. Also, DH is a fussy eater, so there's a limit to what we can cook when he's home.
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) are you telling me corn flour isn't flour made from corn but more to do with how it is milled??? I always use it when a recipe calls for plain flour for thickening etc. The cake sounds sensational. Bet it was. X
it was still ok warmed up with cream
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