tag:blogger.com,1999:blog-49074440304197001562024-02-19T15:00:08.398+11:00A little bit of Thermomix Magicbrazen's craftshttp://www.blogger.com/profile/04534482107572237882noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-4907444030419700156.post-56424862415838950442010-01-23T22:04:00.002+11:002010-01-23T22:06:48.212+11:00Looking for more Thermomix recipes?we're a bit quiet around these parts but that's because we're busy posting on our own blogs and at Forum Thermomix ;)<br /><br />check out this link for tons of places to find more recipes in english...<br /><br /><a href="http://brazen20au.blogspot.com/2009/07/where-can-i-find-more-thermomix-recipes.html">http://brazen20au.blogspot.com/2009/07/where-can-i-find-more-thermomix-recipes.html</a><br /><br />if you have a site or blog to add to it please leave me a message on that post! thanks!brazen's craftshttp://www.blogger.com/profile/04534482107572237882noreply@blogger.com9tag:blogger.com,1999:blog-4907444030419700156.post-12979631410451287912010-01-23T15:46:00.002+11:002010-01-23T15:50:04.837+11:00Prize WinnerWell, after using a random number generator program to find the winner from the list of comments on the Thermomix in Australia Christmas Competition we finally got a winner.<br /><br />That was <span style="font-weight: bold;font-size:180%;" ><a style="color: rgb(0, 0, 153);" href="http://thermomixinnortheastvictoria.blogspot.com/">I Love Bimby</a></span> - so the prize is going your way.Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com2tag:blogger.com,1999:blog-4907444030419700156.post-55902666096715925732009-12-12T13:43:00.006+11:002009-12-12T14:18:04.635+11:00Christmas again - win a book<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i489.photobucket.com/albums/rr257/thermomixer/ChocTorte.jpg" target="blank"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 480px; height: 640px;" src="http://i489.photobucket.com/albums/rr257/thermomixer/ChocTorte.jpg" alt="" border="0" /></a><br /><br /><p style="font-weight: bold;"><span style="font-family:arial;">Well it's Christmas again and time to get everything ready for the New Year/New Decade. It really doesn't seem that long ago that we were worried about the Y2K bug and now we are leaving the Noughties.</span><br /><br /><span style="font-family:arial;">I have spent some time adding some of the blogs that have developed during the last year to our list.</span><br /><br /><span style="font-family:arial;">There is so much activity at the </span><a style="font-family: arial; color: rgb(0, 153, 0);" href="http://forumthermomix.com/" target="blank"><span>Thermomix Forum</span></a><span style="font-family:arial;"> that we have neglected this site.</span><br /><br /><span style="font-family:arial;">There are more blogs starting up each month and so lots of new ideas.</span><br /><br /><span style="font-family:arial;">Tenina continues to have the <a href="http://thermorecipes.blogspot.com/2009/12/cook-yourself-merry-christmas.html" target="blank"><span style="color: rgb(0, 153, 0);">Monthly Mouthful competition</span></a> at </span><a style="font-family: arial;" href="http://thermorecipes.blogspot.com/" target="blank"><span style="color: rgb(0, 153, 0);">Thermomix Australia</span></a><span style="font-family:arial;"> and we need your help to support her. To encourage people to vote we are <span style="color: rgb(255, 0, 0);">giving away</span> a copy of </span><a style="font-family: arial;" href="http://www.amazon.com/Lotus-Asian-Flavors-Teage-Ezard/dp/0794604927" target="blank"><span style="color: rgb(51, 51, 255);font-size:130%;" >"Lotus: Asian Flavours" signed by the author, Teague Ezard</span></a><span style="font-family:arial;">. </span><br /><br /><span style="font-family:arial;">All you have to do is check out the <a href="http://thermorecipes.blogspot.com/2009/12/cook-yourself-merry-christmas.html" target="blank"><span style="color: rgb(0, 153, 0);">December Monthly Mouthful</span></a> post and <a href="https://www.blogger.com/comment.g?blogID=146273928826751996&postID=7858514657251182797" target="blank"><span style="color: rgb(0, 153, 0);">make a Comment</span></a> - You DO NOT have to vote for any of the dishes, <span style="color: rgb(255, 0, 0);">just make a comment</span>.<br /></span></p><p style="font-weight: bold;"><span style="font-family:arial;"> After the competition has closed one of the comments will be <span style="color: rgb(255, 0, 0);">chosen at random</span> - not based on content - and the <span style="color: rgb(255, 0, 0);">winner will receive the book</span>.</span><br /><br /><span style="font-family:arial;">The following recipe is one that was given to me last year to post here, but I hadn't taken a photo and Christmas came and went, so I forgot about it. There is <a href="http://www.forumthermomix.com/index.php?topic=2476.0" target="blank"><span style="color: rgb(51, 204, 0);">another version on the Forum Thermomix site</span></a> too by Ingrid in the UK - so it must be good.</span></p><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i489.photobucket.com/albums/rr257/thermomixer/ChocTorte2.jpg" target="blank"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 800px; height: 600px;" src="http://i489.photobucket.com/albums/rr257/thermomixer/ChocTorte2.jpg" alt="" border="0" /></a><br /><br /><br /><span style="font-weight: bold;">Based on a recipe from Delia Smith’s Christmas.</span><span style="font-weight: bold;"> </span><span style="font-weight: bold;">This is a luscious and luxurious dessert, so only small helpings.</span><p style="font-weight: bold;" class="MsoNormal"><br /></p><p style="font-weight: bold;" class="MsoNormal"><br /></p><p style="font-weight: bold;" class="MsoNormal"><br /><span lang="EN-AU" style="font-family:Arial;"><o:p></o:p></span></p> <p style="font-weight: bold;" class="MsoNormal"><span lang="EN-AU" style="font-family:Arial;"><o:p> </o:p></span></p> <p style="font-weight: bold;" class="MsoNormal"><span lang="EN-AU" style="font-family:Arial;"><o:p> </o:p></span></p> <p style="font-weight: bold;" class="MsoNormal"><span style="color: rgb(51, 153, 102);font-family:Arial;" lang="EN-AU"><span style="font-size:130%;">Chocolate Truffle Torte<br /></span></span></p><p style="font-weight: bold;" class="MsoNormal"><br /><span style="color: rgb(51, 153, 102);font-family:Arial;" lang="EN-AU"><o:p></o:p></span></p> <p style="font-weight: bold;" class="MsoNormal"><span style="color: rgb(51, 153, 102);font-family:Arial;" lang="EN-AU"><o:p> </o:p></span></p> <p style="font-weight: bold;" class="MsoNormal"><span style="color: rgb(51, 153, 102);font-family:Arial;" lang="EN-AU">Ingredients:</span></p><p style="font-weight: bold;" class="MsoNormal"><br /><span style="color: rgb(51, 153, 102);font-family:Arial;" lang="EN-AU"><o:p></o:p></span></p> <p style="font-weight: bold;" class="MsoNormal"><span style=";font-family:Arial;font-size:6;" lang="EN-AU" ><o:p> </o:p></span></p> <p style="font-weight: bold;" class="MsoNormal"><span lang="EN-AU" style="font-family:Arial;">75 g Amaretti biscuits<o:p></o:p></span></p> <p style="font-weight: bold;" class="MsoNormal"><span lang="EN-AU" style="font-family:Arial;">600 ml whipping cream<o:p></o:p></span></p> <p style="font-weight: bold;" class="MsoNormal"><span lang="EN-AU" style="font-family:Arial;">450 g cooking chocolate (70% cocoa), cut into chunks<o:p></o:p></span></p> <p style="font-weight: bold;" class="MsoNormal"><span lang="EN-AU" style="font-family:Arial;">5 tablespoons liquid glucose<o:p></o:p></span></p> <p style="font-weight: bold;" class="MsoNormal"><span lang="EN-AU" style="font-family:Arial;">125 g Grand Marnier, Rum, Whisky or Amaretto <o:p></o:p></span></p> <p style="font-weight: bold;" class="MsoNormal"><span lang="EN-AU" style="font-family:Arial;">Cocoa powder for dusting</span></p><p style="font-weight: bold;" class="MsoNormal"><br /><span lang="EN-AU" style="font-family:Arial;"><o:p></o:p></span></p> <p style="font-weight: bold;" class="MsoNormal"><span lang="EN-AU" style="font-family:Arial;"><o:p> </o:p></span></p> <p style="font-weight: bold;" class="MsoNormal"><span style="color: rgb(51, 153, 102);font-family:Arial;" lang="EN-AU">Method:<o:p></o:p></span></p> <p style="font-weight: bold;" class="MsoNormal"><span style=";font-family:Arial;font-size:6;" lang="EN-AU" ><o:p> </o:p></span></p> <p style="font-weight: bold;" class="MsoNormal"><span lang="EN-AU" style="font-family:Arial;">Grease a 23cm springform cake tin with oil, and then place a circle of baking paper in the base.<o:p></o:p></span></p> <p style="font-weight: bold;" class="MsoNormal"><span style=";font-family:Arial;font-size:6;" lang="EN-AU" ><o:p> </o:p></span></p> <p style="font-weight: bold;" class="MsoNormal"><span lang="EN-AU" style="font-family:Arial;">Place biscuits in TM bowl and crush for </span><span style="color: rgb(51, 153, 102);font-family:Arial;" >30 seconds </span><span style=";font-family:Arial;color:black;" >on </span><span style="color: rgb(51, 153, 102);font-family:Arial;" >speed 9.<span style=""> </span></span><span style=";font-family:Arial;color:black;" >Spread these over base of the tin.</span></p><p style="font-weight: bold;" class="MsoNormal"><br /><span style=";font-family:Arial;color:black;" ><o:p></o:p></span></p> <p style="font-weight: bold;" class="MsoNormal"><span style=";font-family:Arial;font-size:6;color:black;" ><o:p> </o:p></span></p> <p style="font-weight: bold;" class="MsoNormal"><span lang="EN-AU" style="font-family:Arial;">Insert <span style="color: rgb(51, 153, 102);">Butterfly</span> over blades and place cream in TM bowl.<span style=""> </span>Beat for <span style="color: rgb(51, 153, 102);">20 seconds</span> </span><span style=";font-family:Arial;color:black;" >on </span><span style="color: rgb(51, 153, 102);font-family:Arial;" >speed 4</span><span style=";font-family:Arial;color:black;" > or until it starts to thicken, it does not need to be firm.<span style=""> </span>Remove to a large mixing bowl and set aside in the fridge.<span style=""> </span>Remove </span><span style="color: rgb(51, 153, 102);font-family:Arial;" lang="EN-AU">Butterfly.</span></p><p style="font-weight: bold;" class="MsoNormal"><br /><span style=";font-family:Arial;color:black;" ><o:p></o:p></span></p> <p style="font-weight: bold;" class="MsoNormal"><span style=";font-family:Arial;font-size:6;color:black;" ><o:p> </o:p></span></p> <p style="font-weight: bold;" class="MsoNormal"><span style=";font-family:Arial;color:black;" >Without cleaning the TM bowl, place the chocolate into the TM bowl and chop for </span><span style="color: rgb(51, 153, 102);font-family:Arial;" >10 seconds</span><span style=";font-family:Arial;color:black;" > on </span><span style="color: rgb(51, 153, 102);font-family:Arial;" >speed 7</span><span style=";font-family:Arial;color:black;" >.<span style=""> </span>Scrape down the sides and top and add the liquid glucose and liqueur and then melt the chocolate for </span><span style="color: rgb(51, 153, 102);font-family:Arial;" >3 minutes</span><span style=";font-family:Arial;color:black;" > at </span><span style="color: rgb(51, 153, 102);font-family:Arial;" lang="EN-AU">50</span><span style="color: rgb(51, 153, 102);font-family:Arial;" >°C</span><span style=";font-family:Arial;color:black;" > on </span><span style="color: rgb(51, 153, 102);font-family:Arial;" >speed 1</span><span style=";font-family:Arial;color:black;" >.<span style=""> </span>Allow to cool for 5 minutes and then add some of the lightly whipped cream.<span style=""> </span>Mix for </span><span style="color: rgb(51, 153, 102);font-family:Arial;" >15 seconds</span><span style=";font-family:Arial;color:black;" > on </span><span style="color: rgb(51, 153, 102);font-family:Arial;" >speed 3</span><span style=";font-family:Arial;color:black;" >.</span></p><p style="font-weight: bold;" class="MsoNormal"><br /><span style=";font-family:Arial;color:black;" ><o:p></o:p></span></p> <p style="font-weight: bold;" class="MsoNormal"><span style=";font-family:Arial;font-size:6;" lang="EN-AU" ><o:p> </o:p></span></p> <p style="font-weight: bold;" class="MsoNormal"><span style=";font-family:Arial;color:black;" >Allow to cool for 5 minutes and then add some of the lightly whipped cream.<span style=""> </span>Mix for </span><span style="color: rgb(51, 153, 102);font-family:Arial;" >15 seconds</span><span style=";font-family:Arial;color:black;" > on </span><span style="color: rgb(51, 153, 102);font-family:Arial;" >speed 3</span><span style=";font-family:Arial;color:black;" >.<span style=""> </span>Carefully fold chocolate mixture into the remaining cream in the large bowl.</span></p><p style="font-weight: bold;" class="MsoNormal"><br /><span style=";font-family:Arial;color:black;" ><o:p></o:p></span></p> <p style="font-weight: bold;" class="MsoNormal"><span style=";font-family:Arial;font-size:6;color:black;" ><o:p> </o:p></span></p> <p style="font-weight: bold;" class="MsoNormal"><span style=";font-family:Arial;color:black;" >Once mixture is smoothly blended, spoon into prepared cake tin and tap gently to even the mixture out.<span style=""> </span>Cover with plastic film and refrigerate overnight.</span></p><p style="font-weight: bold;" class="MsoNormal"><br /><span style=";font-family:Arial;color:black;" ><o:p></o:p></span></p> <p style="font-weight: bold;" class="MsoNormal"><span style=";font-family:Arial;font-size:6;color:black;" ><o:p> </o:p></span></p> <p style="font-weight: bold;" class="MsoNormal"><span style=";font-family:Arial;color:black;" >To serve, use a knife to loosen the edges of the torte and undo the springform sides.<span style=""> </span>Place a serving plate on the torte and turn upside down, so that the amaretti biscuit crumbs are now on top.<span style=""> </span>Dust with sifted cocoa powder.</span></p><p style="font-weight: bold;" class="MsoNormal"><br /><span style=";font-family:Arial;color:black;" ><o:p></o:p></span></p> <p style="font-weight: bold;" class="MsoNormal"><span style=";font-family:Arial;color:black;" ><o:p> </o:p></span></p> <p style="font-weight: bold;" class="MsoNormal"><span style=";font-family:Arial;color:black;" >It may be prepared a couple of days before serving and freezes well.</span></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /><span style=";font-family:Arial;color:black;" ><o:p></o:p></span></p>Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com4tag:blogger.com,1999:blog-4907444030419700156.post-47016451020992807532009-04-06T11:14:00.000+10:002009-04-06T11:15:41.037+10:00Win Antonio Carluccio's "Passion for Pasta"<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://ecx.images-amazon.com/images/I/51KEN07PW9L._SS500_.jpg"target="blank"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 500px; height: 500px;" src="http://ecx.images-amazon.com/images/I/51KEN07PW9L._SS500_.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><p>It is time to start up this blog - mainly to show that I am still alive, but also to encourage more Thermomix users to join the <span style="font-size:130%;"><a style="color: rgb(0, 102, 0); font-weight: bold;" href="http://www.forumthermomix.com/index.php"target="blank">Forum Thermomix group</a>.</span><br /><br />It is a forum run by an Englishman living in Portugal, but if you check it out you will see that mainly Aussies have taken it over.<br /><br />We are keen to have people with an interest in the Thermomix join us and post recipes or reviews of recipes.<br /><br />To this end we have a book giveaway !!!!<br /><br />Last month I met Antonio Carluccio at dinner at <a href="http://www.grossiflorentino.com/"target="blank"><span style="color: rgb(51, 51, 255); font-weight: bold;">Grossi Florentino</span></a>. He signed a copy of his book <span style="font-size:130%;"><a style="font-weight: bold;" href="http://www.amazon.co.uk/Passion-Pasta-Antonio-Carluccio/dp/0563487615"target="blank"><span style="color: rgb(0, 0, 153);">Passion for Pasta</span></a></span>.<br /><br />So, if you would like the opportunity to win this book, join the Forum Thermomix group and either post a Thermomix recipe, or review a recipe - from a Thermomix cookbook or website/forum.<br /><br /><a href="http://www.forumthermomix.com/index.php?topic=799.msg3712#msg3712"target="blank"><span style="font-size:130%;"><span style="color: rgb(0, 102, 0); font-weight: bold;">More information can be found here</span></span></a>.</p>Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com0tag:blogger.com,1999:blog-4907444030419700156.post-79633313021508815112009-01-06T20:53:00.002+11:002009-01-06T21:17:21.637+11:00Seafood Burgers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7RTnTPllRFaaJhR7XfUFo5-K69XaDCApjfp3E932oZvf7bq-qpR8daiYE4_Guc8Nh5yVl6ZjRf39zmmZuwpHnqnEstAkfAL7C8qU0hDucK9DFT2BV6RNcDjyJ8MF8n8LOXX32HBkZ_ao/s1600-h/marinara+burger.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7RTnTPllRFaaJhR7XfUFo5-K69XaDCApjfp3E932oZvf7bq-qpR8daiYE4_Guc8Nh5yVl6ZjRf39zmmZuwpHnqnEstAkfAL7C8qU0hDucK9DFT2BV6RNcDjyJ8MF8n8LOXX32HBkZ_ao/s320/marinara+burger.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5288122753372047346" /></a><br />Burgers and salad are such a summer staple but I'm just not a fan of the standard burger. So tonight, I made seafood burgers with some marinara mix I found lurking in the freezer. I made some basic grainy burger buns and added chopped, fresh corinader during the final knead. I served the burgers in the bread with avocado and a mayonnaise with some lime juice stirred through. With a garden salad on the side.<br /><br />Although I made these in the thermomix, a food processor would certainly suffice.<br /><br />Seafood burgers<br />2 cloves garlic<br />1cm piece ginger<br />500g good quality marinara mix<br />1 egg<br />1 tablespoon sherry<br />2 tablespoons peanuts<br />2 tablespoons rice flour<br />12 cup bread crumbs<br />seasoning<br />2 spring onions, finely sliced<br /><br /> 1. Chop the garlic and ginger on speed 7 for 5 seconds.<br /> 2. Add all other ingredients, except spring onions and chop for 10 seconds on speed 6<br /> 3. Add spring onion and blend for 5 seconds on speed 3<br /> 4. Heat a little oil in a frypan, spoon in and spread to 1 cm thick. Cook for 2 minutes on each side.Danihttp://www.blogger.com/profile/00611826061959537166noreply@blogger.com3tag:blogger.com,1999:blog-4907444030419700156.post-55897796084491943022008-12-22T15:57:00.003+11:002008-12-22T16:03:54.727+11:00Cheryl's Avocado And Ginger Ice-CreamWe have another Thermomix whiz who has kindly sent in a recipe to share.<br /><br />This recipe from Cheryl Rourke at KingTree Lodge, Cellar Door Foods and Wines in WA<br /><br /><a href="http://www.kingtreelodge.com.au">http://www.kingtreelodge.com.au</a><br /><br />"Mother Nature's answer to camping."<br /><br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Cheryl's Avocado And Ginger Ice-Cream</span></span><br /><br />Serves 12 ( or more )<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />8 avocado peeled and stoned and covered in the juice of four lemons ( place the mix in the freezer and chill for two hours )<br />250g of glace ginger.<br />4 tablespoons of ginger marmalade.<br />170g of brown sugar.<br />600ml of thickened cream.<br /><br /><span style="font-weight: bold;">Preparation:</span><br /><br />Process brown sugar to icing sugar.<br />Add ginger and chop on speed 6 for 10 sec.<br />Add cold avocado and lemon mix .<br />Add cold marmalade.<br />Add cold cream.<br />Process mix on speed 10 for 30 sec.<br /><br />When creamy and smooth spoon the mixture into patty cases ( popped inside muffin trays and freeze ).<br /><br />( I use muffin trays and put the cases into this and when frozen I remove the patty cases from the tray and pop the portions of ice-cream into a zip lock freezer bag ). So easy for serving.<br /><br /><br />When serving, allow to warm up for about ten minutes before turning onto a plate and removing the patty case.<br />I serve this with thinly sliced glace ginger, fresh splayed avocado halves, interspersed with thin slices of Ruby Red Grapefruit segments.<br /><br />The dessert looks spectacular and tastes divine.Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com0tag:blogger.com,1999:blog-4907444030419700156.post-45677948500535286842008-12-17T19:04:00.007+11:002008-12-18T14:13:14.245+11:00Christams Cooking<p>The <span style="font-size:130%;"><a style="color: rgb(0, 51, 0); font-weight: bold;" href="http://thermorecipes.blogspot.com/2008/12/december-monthly-mouthful-competition.html" target="blank">Christmas Thermomix Recipe Competition</a></span> has been underway at <span style="font-size:130%;"><a style="color: rgb(0, 51, 0); font-weight: bold;" href="http://thermorecipes.blogspot.com/" target="blank">Thermomix in Australia's blog</a>.</span> If you haven't voted then please look at the recipes and think about making them and voting.<br /><br />I have recipes that had been sent in and didn't make it, but we can share them here with you. I will try them out and publish with pictures, hopefully. Christmas is only 1 week away though - Aaaaahhhhhhhhhh !!!!!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJO_TMBtEIXDDJT7GLmeyDNt2e2sIbtapdN66RERjC0Xl2vKVoRCAqU1XFacEJkTgnukDa4_UYO9EXn-8WWPKCatcfG3j7bXa4vhBmgk-z-N2nHiaW2a9pg3PI4nBdXLnVuTTekr-nH4/s1600-h/Sabayon.jpg"target="blank"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJO_TMBtEIXDDJT7GLmeyDNt2e2sIbtapdN66RERjC0Xl2vKVoRCAqU1XFacEJkTgnukDa4_UYO9EXn-8WWPKCatcfG3j7bXa4vhBmgk-z-N2nHiaW2a9pg3PI4nBdXLnVuTTekr-nH4/s320/Sabayon.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5280961509047184354" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />The first one is pretty simple and the intro goes like this:<br /><br />In the Northern Hemisphere, egg nog is a very traditional drink at Christmas. This is a cool variation that is suitable for our climate.<br /><br /><br /><span style="font-weight: bold;font-size:130%;" >Chilled Rum (or Sherry) Sabayon</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />3 egg yolks<br />50 g caster sugar (made in Thermomix)<br />3 tablespoons orange juice<br />2 tablespoons rum or Pedro Ximenez sherry<br /><br /><span style="font-weight: bold;">Method:</span><br /><br />Insert <span style="font-weight: bold; color: rgb(0, 51, 0);">Butterfly </span>over blades in Thermomix and add egg yolks and sugar. Cream yolks and sugar for <span style="font-weight: bold; color: rgb(0, 51, 0);">4 minutes</span> on <span style="font-weight: bold; color: rgb(0, 51, 0);">speed 4</span>.<br /><br />With the <span style="font-weight: bold; color: rgb(0, 51, 0);">Butterfly </span>still in place, set Thermomix for <span style="font-weight: bold; color: rgb(0, 51, 0);">7 minutes</span> at <span style="font-weight: bold;"><span style="color: rgb(0, 51, 0);">70°C</span> </span>on <span style="font-weight: bold; color: rgb(0, 51, 0);">speed 4</span>. Gradually add the orange juice and rum (or sherry) through the lid.<br /><br />The mixture should be thick when cooked; you may need to increase the temperature to <span style="font-weight: bold;">80°C</span> and cook slightly longer.<br /><br />Place mixture into a bowl, cool, cover and chill in the fridge thoroughly before serving.<br /><br />The sauce is best made on the day it is to be served as it tends to separate.</p><br /><br /><br /><p>The <span style="font-weight: bold;">second recipe</span> is an extension of the sabayon or zabaglione above and the intro is:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhifcOGLDd9DhyphenhyphenWUAk9J8uv3l3veI0Daxeco6fkfpkxWoIAWk8WqvAVW-8wZn_vNnjgA6ScHBur0ehDY9gsn_QT2OzwfatExxwCe8iFZ5FPnDJ8p4IFJs-U9nzKIu0J_gbf0scDNGASci8/s1600-h/Berries+2.jpg"target="blank"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhifcOGLDd9DhyphenhyphenWUAk9J8uv3l3veI0Daxeco6fkfpkxWoIAWk8WqvAVW-8wZn_vNnjgA6ScHBur0ehDY9gsn_QT2OzwfatExxwCe8iFZ5FPnDJ8p4IFJs-U9nzKIu0J_gbf0scDNGASci8/s200/Berries+2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5280962308143375778" /></a><br /><br />Champagne and berries say it all at Christmas. This is a dessert that can be prepared in advance. The egg whites in the dish help stabilise the sabayon.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-weight: bold;font-size:130%;" >Christmas Berries in Champagne Sabayon</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />400 g mixed berries, hulled and cleaned<br />2 tablespoons kirsch or Grand Marnier<br />2 teaspoons sugar<br />3 eggs, separated<br />Pinch of cream of tartar<br />100 g caster sugar (made in Thermomix)<br />250 ml champagne<br /><br /><span style="font-weight: bold;">Method:</span><br /><br />Drizzle the berries with liqueur and sprinkle with sugar. Leave to marinate, overnight if you like.<br /><br />Insert <span style="font-weight: bold; color: rgb(0, 51, 0);">Butterfly </span>over blades and place egg whites and cream of tartar in TM bowl. Beat for <span style="font-weight: bold; color: rgb(0, 51, 0);">3 minutes</span> at <span style="color: rgb(0, 51, 0); font-weight: bold;">37°C</span> on<span style="font-weight: bold; color: rgb(0, 51, 0);"> speed 4</span> with MC out of lid. <br /><br />Set TM for <span style="font-weight: bold; color: rgb(0, 51, 0);">1 minute and 30 seconds</span> at <span style="color: rgb(0, 51, 0);">37°C</span> on<span style="color: rgb(0, 51, 0); font-weight: bold;"> speed 4</span> and slowly introduce 50g of the caster sugar. Remove resulting meringue to a bowl and place in fridge.<br /><br />Clean bowl fairly well and insert <span style="font-weight: bold; color: rgb(0, 51, 0);">Butterfly </span>over blades. Place egg yolks and remaining 50 g of caster sugar in TM bowl and cream yolks and sugar for <span style="font-weight: bold; color: rgb(0, 51, 0);">4 minutes</span> on <span style="font-weight: bold; color: rgb(0, 51, 0);">speed 4</span>.<br /><br />While yolks and sugar are creaming, drain berries and strain juice through a fine sieve. Keep berries aside and measure the liquor. You will need about 1/2 a cup, if needed add some champagne to make up to 1/2 cup.<br /><br />With the <span style="font-weight: bold; color: rgb(0, 51, 0);">Butterfly</span> still in place, set Thermomix for <span style="color: rgb(0, 51, 0); font-weight: bold;">8 minutes</span> at <span style="color: rgb(0, 51, 0); font-weight: bold;">70°C</span> on <span style="font-weight: bold; color: rgb(0, 51, 0);">speed 3. </span>Gradually add the liqueur/champagne mix through the lid.<br /><br />The mixture should be thick when cooked; you may need to increase the temperature to <span style="font-weight: bold; color: rgb(0, 51, 0);">80°C</span> and cook slightly longer.<br /><br />Place mixture into a bowl and allow to cool. Once cool, gently fold into the meringue mixture.<br /><br /><span style="font-weight: bold;"><br />To serve:</span> Reserve a few berries for garnish, then place remaining berries into dessert glasses, cover with cold champagne and top with the sabayon. Decorate with reserved berries. Merry Christmas.</p>Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com0tag:blogger.com,1999:blog-4907444030419700156.post-88376739603943373492008-12-14T18:45:00.000+11:002008-12-14T18:46:24.433+11:00Shortbread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3033/3049180744_6a9d377142.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 354px; height: 265px;" src="http://farm4.static.flickr.com/3033/3049180744_6a9d377142.jpg" alt="" border="0" /></a><br />time to start making some goodies for christmas gifts...<br /><br />step one was to try <a href="http://www.forumthermomix.com/index.php?topic=318.msg854#msg854">this shortbread recipe</a>. posted on <a href="http://www.forumthermomix.com/">Forum Thermomix</a> by CarolineW, it originally came from<a href="http://lobstersquad.blogspot.com/"> lobstersquad</a> (though i can't work out how to go back to her older posts to find it there). oh, silly me, caroline already had posted <a href="http://lobstersquad.blogspot.com/2007/12/preparing-for-christmas-shortbread.html">the link</a><br /><br />300g flour<br />100g sugar<br />200g butter (cold)<br />pinch salt<br /><br />Preparation: Put flour into TM bowl first, add everything else on top, including any extra flavourings you want to use, eg lemon rind, pecans, etc. Blitz for 20 seconds on speed 6. Turn out crumbs and either press into a cake tin (loose bottomed or lined so can get it out again) or wrap in cling film and leave to rest in fridge for 30 minutes, after which you can cautiously roll it out and cut simple shapes.<br /><br />Bake for 20 mins at 170 degrees C, until pale gold colour. DO NOT TRY TO TAKE OUT OF TIN until it's cooled for at least 10 mins. I say this from bitter experience! After that you can carefully transfer it to a cooling rack.<br /><br /><span style="font-weight: bold;">brazen's notes:</span> i added macadamias but next time i will add them at the end on reverse as they just became powder and didn't add a lot of taste or any texture.<br />I will also try ann's idea of replacing 50g of flour with rice flour (which you can make in the tmx of course) as i always preferred shortbreads with rice flour in them.<br />when you line your tin i suggest leaving overhanging ends to make it easier to get out of the tin, and leaving it in the tin til it's cold! otherwise it is very hard to get out!<br /><br />it's been very popular in my house with everyone except ryan (who loves bought shortbread biccies but won't even touch it to taste lol). think it will look lovely in cellophane with ribbon tied on it.brazen's craftshttp://www.blogger.com/profile/04534482107572237882noreply@blogger.com1tag:blogger.com,1999:blog-4907444030419700156.post-86708556437760754522008-12-14T18:43:00.002+11:002008-12-14T18:47:31.304+11:00Christmas Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3020/3051119819_835c265165.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 297px; height: 395px;" src="http://farm4.static.flickr.com/3020/3051119819_835c265165.jpg" alt="" border="0" /></a><br />I wanted to bake some cookies today to try to get a photo for our christmas cards done. Ryan also had his friend I coming over, along with I's mum & sister. so I decided to combine the two and let the kids decorate some cookies. (i decorated the ones for the photo shoot though lol)<br /><br />I used <a href="http://www.taste.com.au/recipes/1581/basic+biscuit+dough">this recipe</a>, which had pretty good feedback.<br /><br />Ingredients:<br />* 250g butter, softened<br />* 65g icing sugar (or make your own as per the instructions in the tmx book)<br />* 1 teaspoon vanilla extract<br />* 1 egg, at room temperature<br />* 440g plain flour<br />* 75g cornflour<br /><br />Method:<br />1. mix butter, sugar and vanilla until pale and creamy. <span style="font-weight: bold;">speed 4, 40-60 seconds</span>. you might need to scrape down the bowl half way through.<br /><br />2. Add egg and mix on <span style="font-weight: bold;">speed 5 for 5 seconds</span>.<br /><br />3. Add flour and cornflour to butter mixture. Mix for approximately <span style="font-weight: bold;">60 seconds on the knead setting</span> .<br /><br />4. Divide in half. Press each half into a disc. Wrap each disc in baking paper. Refrigerate for 20 minutes.<br /><br />5. Preheat oven to 160°C. Line 2 baking trays with baking paper. Roll each disc out between 2 sheets of baking paper to 3mm-thick.<br /><br />6. Using biscuit cutters, cut dough. Place onto trays. Roll leftover dough together and repeat. Bake for 15 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool.<br /><br />7. decorate with icing (approximately 1 cup sifted icing sugar, 1 tspn butter or marg and a tiny bit of hot water, plus drops of food colouring until you get the colour you want) and desired decorations - we used sprinkles / 100's & 1000's, some little candy hearts and silver cachous<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3049/3050969833_a1e586715e.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 177px; height: 235px;" src="http://farm4.static.flickr.com/3049/3050969833_a1e586715e.jpg" alt="" border="0" /></a>brazen's craftshttp://www.blogger.com/profile/04534482107572237882noreply@blogger.com0tag:blogger.com,1999:blog-4907444030419700156.post-87709238920548360102008-12-14T18:41:00.000+11:002008-12-14T18:42:29.850+11:00Strawberry Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3156/3105669251_0ff1bb2334.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 315px; height: 236px;" src="http://farm4.static.flickr.com/3156/3105669251_0ff1bb2334.jpg" alt="" border="0" /></a><br />brilliant christmas gift idea!<br /><br />posted on <a href="http://www.forumthermomix.com/index.php?topic=398.0">forumthermomix</a><br /><br />500g Strawberries, washed & hulled<br />250g sugar<br />1 lemon, peeled, seeded & quartered<br />optional - 1/4 cup alcohol such as brandy or vodka or<br />optional - flavours such as vanilla essence<br /><br />Preparation:<br />cook for <span style="font-weight: bold;">35 mins on 100'c speed 1</span>.<br />placing the varoma over the top instead of the measuring cup will prevent splattering (thanks pam!)<br />pour carefully into sterilised jars or bottles and refridgerate<br /><br />serve over icecream or crepes<br /><br />source:<br />originally in the everyday cooking for every family cookbook as strawberry jambrazen's craftshttp://www.blogger.com/profile/04534482107572237882noreply@blogger.com0tag:blogger.com,1999:blog-4907444030419700156.post-82810546466737471632008-12-14T18:40:00.001+11:002008-12-14T18:43:32.667+11:00Lemon Curdoriginally posted on my blog<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3046/3106488722_b1dfc9b622.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 270px; height: 202px;" src="http://farm4.static.flickr.com/3046/3106488722_b1dfc9b622.jpg" alt="" border="0" /></a><br />another great idea for christmas gifts.<br /><br />originally posted on <a href="http://www.forumthermomix.com/index.php?topic=384.0">forumthermomix by caroline</a><br /><br />Lemon Curd<br />makes 1 jar<br /><br />75 g caster sugar<br />juice and finely grated zest of large, juicy lemon (i used 2 medium)<br />2 large eggs<br />50 g unsalted butter<br />i also added a small amount cornflour but not sure it was necessary<br /><br />1. Put all the ingredients in the TM bowl. Mix <span style="font-weight: bold;">15 seconds on Speed 6</span>.<br />2. Scrape down the sides with the spatula<br />3. Insert the whisk. Cook <span style="font-weight: bold;">4 minutes at 80'C on Speed 4</span><br />4. If it hasn't thickened enough, continue to cook for 1 to 2 minutes more.<br />5. Pour into sterilised jars and seal.<br /><br /><span style="font-style: italic;">Tips/Hints: I got this recipe from the UK Fast and Easy Cooking book. I made a double batch, and it took an extra 3 minutes of cooking time. Great recipe if you like to really taste the lemon. If you prefer a sweeter lemon curd, use the Australian recipe</span><br /><br />according to the google i did lemon curd is good on scones or with gingerbread :)brazen's craftshttp://www.blogger.com/profile/04534482107572237882noreply@blogger.com0tag:blogger.com,1999:blog-4907444030419700156.post-4458745924439509542008-12-05T10:31:00.005+11:002008-12-05T10:46:02.749+11:00Xmas Recipe Competition at Thermomix Australia<p><span style="font-size:130%;">As reported in an earlier post</span>, <span style="font-size:130%;">Tenina at <a style="color: rgb(0, 102, 0); font-weight: bold;" href="http://www.thermomix.com.au/" target="blank">Thermomix Australia</a> has organized a <a style="color: rgb(0, 102, 0); font-weight: bold;" href="http://thermorecipes.blogspot.com/2008/10/monthly-mouthful-recipe-entries.html" target="blank">monthly competition for Thermomix Recipes</a>.</span><br /><br />Each month Thermomix users are asked to send in recipes that they have created or adapted for the Thermomix.<br /><br />From all the recipes sent in to TMX Australia, two are to be chosen each month and TMX users are asked to think about trying out the recipes and then voting.<br /><br />This month, the recipes are to be <a style="color: rgb(0, 102, 0);" href="http://thermorecipes.blogspot.com/2008/12/dacquoise-and-mousse.html" target="blank"><span style="font-weight: bold;">sweet festive fare</span></a>.<br /><br />All recipes will be considered for inclusion in new Thermomix Cookbooks - and the entrants will receive a copy of the new book if their recipe makes it into the books.<br /><br />As stated in the previous post, this is a great concept and deserves your support. Besides which, you could possibly win a book.<br /><br />Please check out the <a style="color: rgb(0, 102, 0); font-weight: bold;" href="http://thermorecipes.blogspot.com/" target="blank">Thermomix Australia recipe blog</a> and think about sending in some of your favourite recipes - we need your help, so that Thermomix Australia can help you.</p><p style="color: rgb(0, 102, 0); font-weight: bold;"><span style="font-size:130%;"><a href="http://thermorecipes.blogspot.com/2008/10/monthly-mouthful-recipe-entries.html" target="blank">Thermomix in Australia: Monthly Mouthful Recipe Entries!</a></span></p>Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com0tag:blogger.com,1999:blog-4907444030419700156.post-90946345926399952352008-11-27T13:59:00.006+11:002008-11-27T14:15:57.718+11:00New Monthly Thermomix Australia Recipe Competition<p><span style="font-size:130%;">Tenina at <a style="color: rgb(0, 102, 0); font-weight: bold;" href="http://www.thermomix.com.au/" target="blank">Thermomix Australia</a> has organized a <a style="color: rgb(0, 102, 0); font-weight: bold;" href="http://thermorecipes.blogspot.com/2008/11/monthly-mouthful-finalists-please-vote.html" target="blank">monthly competition for Thermomix Recipes</a>.</span><br /><br />Each month Thermomix users are asked to send in recipes that they have created or adapted for the Thermomix.<br /><br />From all the recipes sent in to TMX Australia, two are to be chosen each month and TMX users are asked to think about trying out the recipes and then voting.<br /><br />This month, the recipes are from two of the bloggers from this site. Dani from <a style="color: rgb(0, 0, 153);" href="http://www.thekitchenplayground.com/" target="blank"><span style="font-weight: bold;">The Kitchen Playground</span></a> has a great Broad Bean and Feta Bruschetta (that's pronounced brew-sket-a [<a style="font-weight: bold; color: rgb(0, 0, 153);" href="http://brazen20au.blogspot.com/2008/11/bruschetta.html"target="blank">for Karen</a>] - not brewshetter) and that is pitted against kedgeree.<br /><br />All recipes will be considered for inclusion in new Thermomix Cookbooks - and the entrants will receive a copy of the new book if their recipe makes it into the books.<br /><br />It is a great concept from a number of perspectives. Firstly, it encourages TMX users to record their recipes for others. It helps spread the word and increase usage of the Thermomix. The recipes presented can be "road-tested" by more than one person, under varying vonditions, so any errors or omissions or ambiguities can be sored out.<br /><br />There are loads of ideas that are currently being utilized by Thermomix users that they should be sharing, but have not previously felt that they had any avenue (even though this site exists!!!). Well, thanks to Tenina you now can make use of all that knowledge to help your fellow users, and possibly win a book.<br /><br />Please check out the <a style="color: rgb(0, 102, 0); font-weight: bold;" href="http://thermorecipes.blogspot.com/" target="blank">Thermomix Australia recipe blog</a> and think about trying the dishes - we need your help, so that TMX Oz can help you.</p>Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com0tag:blogger.com,1999:blog-4907444030419700156.post-4796229957231720492008-11-16T15:30:00.003+11:002008-11-16T15:46:02.340+11:00Chinese-Style Chicken and Corn SoupI made this last night and I have to confess it wasn't perfect so this recipe is really a draft, but I think it's good enough to go :) If you do try it as written here please leave your feedback so i can adjust as needed! i didn't even take a picture as i wasn't happy with how it looked lol<br /><br /><span style="font-weight: bold;">Chinese-Style Chicken and Corn Soup</span><br />serves 4-6<br /><br />2" / 20g fresh ginger, peeled and cut into 2-3 chunks<br />1 medium onion, peeled and quartered<br />1-2 chicken breasts (200-500g) with no skin attached, cut into large 2" chunks<br />10-20g dry sherry<br />20g sesame oil<br />30g soy sauce or to taste<br />1 tspn chicken stock powder if desired<br />corn kernels cut off 5 cobs of corn, or a 400/440g can of corn, drained<br />400-440g can of creamed corn<br />approx 450-500g water, as required<br />2 egg whites<br />finely chopped coriander and shallots / spring onions as garnish<br /><br /><ol><li>chop ginger for 3 seconds on speed 6</li><li>chop onion for 2 seconds on speed 6, remove from thermomix</li><li>place chicken in and mince on speed 8 for 4 seconds</li><li>add the onion and ginger back in and cook at 100' for 5 minutes on reverse speed 2</li><li>add the sherry, sesame oil, stock powder, soy sauce, corn kernels and creamed corn. top with water to come about 1.5-2" below the top of the tmx bowl</li><li>cook at 90' for 10-15* mins on reverse speed 2 </li><li>cook at 90' for 5 more minutes on reverse speed 2-3** as it starts slowly pour the egg whites in through the top of the lid</li><li>around 60 secs before finished add the coriander and shallots through the top of the lid to mix through.</li><li>serve***</li></ol>* 10 minutes for tinned corn, 15 minutes for fresh<br />** i found that 2 was a bit too slow for the quantity, but 3 was a bit too fast lol give both a try and see what you think...<br />*** to make ours go further, and more filling i served them over some fresh rice noodles and finely shredded asian greensbrazen's craftshttp://www.blogger.com/profile/04534482107572237882noreply@blogger.com1tag:blogger.com,1999:blog-4907444030419700156.post-81543845817158072312008-10-30T20:52:00.002+11:002008-10-30T22:03:02.386+11:00Thermomix spring vegetable salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifokg5LGDOckql0S5fAa0jQxt6Nu5T66uxO5CyljIFZbQZ9iv2xFZayFeuxbbt2MOHVmdqrwXAUxBMJPUYIZBQVSBVEN_6wau0BBBQHyLecX7d27LWeOSbjX0FOtTHdihXII6lb9-Fwi8/s1600-h/spring+veg+salad.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 244px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifokg5LGDOckql0S5fAa0jQxt6Nu5T66uxO5CyljIFZbQZ9iv2xFZayFeuxbbt2MOHVmdqrwXAUxBMJPUYIZBQVSBVEN_6wau0BBBQHyLecX7d27LWeOSbjX0FOtTHdihXII6lb9-Fwi8/s320/spring+veg+salad.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5262900688147424978" /></a><br />Dani here from <a href="http://www.thekitchenplayrgound.com">The Kitchen Playground</a>. I've been terribly neglectful of my blogging duties lately. Sorry. <br /><br />Here is a quick and tasty salad, hearty enough with the tahini dressing to be meal unto itself. <br /><br /><span style="font-weight:bold;">Spring Vegetable Salad with Tahini Dressing</span><br />5 baby carrots<br />5 baby turnips<br />5 French radishes<br />8 florets broccoli<br />1 baby garlic shoot<br />1/4 cup shelled fresh peas<br />tahini dressing<br /><br /> 1. Combine all ingredients except peas and dressing in thermomix and chop for 5 seconds on speed 5.<br /> 2. Place all ingredients in bowl and toss.<br /><br /><br /><span style="font-weight:bold;">Tahini Dressing</span><br />adpated from a recipe sent to me by the lovely JJ<br />Juice three small lemons<br />1/2 cup rice bran oil<br />1/4 cup soy sauce<br />1/3 cup tahini<br />1 shallot, peeled and finely diced (leave whole if using thermomix)<br />2 cloves garlic, minced (leave whole if using thermomix)<br />1 1/2 tablespoons maple syrup<br />1/3 cup water<br /><br /> 1. Place in thermomix, food processor or blender and blend until smooth (10 seconds on speed 7)Danihttp://www.blogger.com/profile/00611826061959537166noreply@blogger.com2tag:blogger.com,1999:blog-4907444030419700156.post-10316840045017604312008-10-29T07:08:00.001+11:002008-10-29T07:09:53.656+11:00butter by pictures...butter is soooo easy to make in the thermomix - barbara from <a href="http://www.winosandfoodies.com/2008/10/butter-by-thermomix.html">winos and foodies has just posted to share how easy</a>brazen's craftshttp://www.blogger.com/profile/04534482107572237882noreply@blogger.com0tag:blogger.com,1999:blog-4907444030419700156.post-40246322806549120902008-10-27T19:08:00.003+11:002008-10-27T19:14:26.119+11:00Seed Loaf from Helen, via Janine<p>This recipe was sent to me by my consultant, Janine, and originally from Helen, a German consultant.<br /><br />There have been a number of requests for grain loaves and hopefully this will make somebody happy.<br /><br /><span style="font-size:130%;"><strong>Seed Loaf </strong><br /></span><br /><strong>Ingredients:</strong><br /><br />300gms spelt or wheat grain<br />200g Bread flour<br />1 medium cooked potato<br />40g natural yeast or 1 sachet dry yeast<br />2 teaspoons salt<br />Blob of honey<br />1 dessertspoon oil<br />260g luke warm water<br />Sunflower seeds<br /><br /><strong>Method:</strong><br /><br />Mill Spelt or Wheat grain on <strong>speed 9</strong> for <strong>30 seconds</strong> (a bit less for Spelt)<br /><br />Add bread flour, potato, yeast, salt, honey, oil and water and <strong>knead </strong>(ear of wheat symbol) for <strong>2 minutes</strong> (do not mix first). If mixture is sticky add more flour in the first 30 seconds of kneading.<br /><br />Add some sunflower seeds for the <strong>last 20 seconds</strong> of kneading.<br /><br />Place mixture into a bread tin or a 12 mini loaf tin or free form on a tray<br /><br />Bake for 10 minutes on 100°C, then 30 minutes on 180°C.<br /><br />It was originally posted <span style="color:#006600;"><strong><a href="http://www.forumthermomix.com/index.php?topic=259" target="blank">here on the Thermomix Forum</a></strong></span>.</p>Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com0tag:blogger.com,1999:blog-4907444030419700156.post-27035089678817939672008-10-15T13:21:00.003+11:002008-10-15T13:28:29.504+11:00Cookbook Giveaway<a href="http://brazen20au.blogspot.com/2008/10/thermomix-lovers.html"><span style="color:#cc0000;">Thermomix LOVERS!</span></a><br /><br />The Thermomix forum is currently having a recipe book giveaway!!<br /><br /><a href="http://www.murdochbooks.com.au/yoshoku_pr.pdf"><span style="color:#cc0000;">"Yoshoku"</span></a> by Jane Lawson (from Murdoch Books in Sydney)<br /><br />Anyone who joins and posts is in the draw to win!!!<br /><br />Referrals also earn entries so if you do join and post your intro please mention that you found out about it from me ;) (that's brazen - Karen )<br /><br />You can read more here! <a href="http://www.forumthermomix.com/index.php?topic=223.0"><span style="color:#ff0000;">http://www.forumthermomix.com/index.php?topic=223.0</span></a><br /><br />and here : <a href="http://thermomix-er.blogspot.com/2008/10/contribute-to-thermomix-forum-and-win.html"><span style="color:#cc0000;">http://thermomix-er.blogspot.com/2008/10/contribute-to-thermomix-forum-and-win.html</span></a><br /><br />good luck! posted on behalf of the original karen - remeber to mention brazenThermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.com0tag:blogger.com,1999:blog-4907444030419700156.post-17052453787715816492008-10-12T19:53:00.004+11:002008-10-12T20:30:17.524+11:00a varoma adventure!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3187/2933239465_5d0849e736.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px;" src="http://farm4.static.flickr.com/3187/2933239465_5d0849e736.jpg" alt="" border="0" /></a><br />dinner tonight was a combined effort and was very delicious as well as quick and easy! as some of you know i have been a bit varoma phobic since some early disasters...<br /><br />anyway, we wanted a fairly light dinner tonight and decided to give <a href="http://thermomixmagic.blogspot.com/2008/10/steamed-dim-sims.html">karenleigh's steamed dim sim recipe</a> a go. then we decided we should try cooking the rice in the tmx basket too, and might as well steam some vegies to go with it at the same time! remembering karen's tip to add the vegies for less time this is how it went:<br /><br />make dim sims as per karen's recipe (except we will leave the salt out next time, use extra soy sauce instead ;))<br /><br />place them on the tray/flat part of the varoma, on a sheet of baking paper<br /><br />weigh the rice in the basket as per the book (400g rice) and remove the basket (we'll add it later) and add the water (700g water) and put the lid on. place the varoma over the tmx<br /><br />cook them for <span style="font-weight: bold;">5 minutes on varoma speed 3</span><br /><br />open and place rice in bowl of tmx. place the lid and varoma back on<br /><br />steam for <span style="font-weight: bold;">15 minutes on varoma speed 4</span><br /><br />take the lid and dimsims in the varoma off carefully (very hot!) and add your chopped vegies (chop quick cooking vegies into larger pieces and slower cooking veg into smaller pieces) into the base of the varoma. place the dimsims and lid back on<br /><br />cook for a further <span style="font-weight: bold;">3 1/2 minutes on varoma speed 4</span><br /><br />check everything and cook for a further few minutes if needed<br /><br />serve with soy sauce, sweet chilli sauce, oyster sauce or whatever takes your fancy :)<br /><br />note: we used 400g pork fillet and we have enough left to make more dimsims, though not as many as this time - we probably needed about 500g to make enough for the family for 2 dinners. i froze the leftovers in portions in ice cube trays so they'll be super quick for next time!brazen's craftshttp://www.blogger.com/profile/04534482107572237882noreply@blogger.com4tag:blogger.com,1999:blog-4907444030419700156.post-82777490812440247082008-10-06T14:26:00.004+11:002008-10-06T14:32:26.213+11:00Chicken Burgers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3073/2916795619_b52c6a702b.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px;" src="http://farm4.static.flickr.com/3073/2916795619_b52c6a702b.jpg" alt="" border="0" /></a><br />We just got home to find that Geoff had made us Chicken Burgers for lunch - YUM! he used the Herbal Chicken Hors-D'Oeuvres recipe from the "Everyday Cooking... for Every Family" book to make the mix, he said it was very easy to make :)<br /><br />As you can see we had them on fresh sliced bread with salad and I had sweet chilli jam and mayo on mine. VERY good (and I'm not generally a fan of any sort of bought chicken mince.)<br /><br />PS: sorry the pic's out of focus, i didn't have any in focus :(brazen's craftshttp://www.blogger.com/profile/04534482107572237882noreply@blogger.com0tag:blogger.com,1999:blog-4907444030419700156.post-25640390668163774622008-10-03T11:01:00.008+10:002008-10-04T13:45:21.817+10:00and a new guest blogger and her soup :)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3266/2907957883_eeabdb03d9.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px;" src="http://farm4.static.flickr.com/3266/2907957883_eeabdb03d9.jpg" alt="" border="0" /></a><br /><span style="font-style: italic;">Welcome Lexie! thanks so much for sharing this with us, it looks delicious!</span><br /><br />Hi Karen,<br />I wanted to share a soup recipe that I converted for this evenings dinner. The whole family loved it but we're big fans of both lentils and garlic so it was sure to be a winner. Served up with some home made bread it proved to be a satisfying meal in itself. Picture is attached.<br /><br />200g red lentils<br />1 bulb garlic<br />20g oil<br />2 onions peeled and quartered<br />2 small potatoes peeled and quartered<br />1/2 tsp ground cardamom<br />1/2 tsp ground coriander<br />1250g of chicken stock<br />100g cream<br />Chopped fresh herbs for garnish<br /><br />Rinse lentils under cold water.<br />Place garlic bulb on an oven tray in a moderately hot oven for about 40 minutes or until soft. Cool and cut garlic in half and squeeze out pulp; reserve.<br />Chop onions in TM speed 8 for 2 seconds. Add oil and cook for 3 minutes at 100 degrees on speed 1. Add potato and chop for 2 seconds, speed 8. Add lentils, garlic pulp, spices & stock. Cook for 25 minutes, 100 degrees, speed 2. Add cream and puree on speed 8 for 20 seconds or until desired consistency.<br />Serve with chopped herbs.<br /><br /><span style="font-style: italic;">note from karen: if you used the massel chicken stock, or vegetable soup this would be a fabulous vegetarian option :)</span>brazen's craftshttp://www.blogger.com/profile/04534482107572237882noreply@blogger.com1tag:blogger.com,1999:blog-4907444030419700156.post-22400628037864040642008-10-03T10:58:00.003+10:002008-10-03T11:07:26.360+10:00two courses from karenleigh...<span style="font-weight: bold;">Fast Leftover Roast Chicken & 3 Veg Meal</span><br /><br />Leftover roast chicken, skin and bones removed Whatever veg you like but I used:<br />2 peeled potatoes, cut into 1cm thick chips<br />2 carrots cut into 1cm thick rings<br />2 big handfuls of green beans<br /><br />Place potatoes into basket in TM31. Add 600gm boiling water.<br />Cook 3mins, Varoma @ speed 4.<br />Place carrots on bottom level of Varoma. Place chicken (I broke it up a bit) and beans into top layer.<br />When timer goes off, add Varoma and cook for 8 mins, Varoma @ speed 4.<br />Remove potatoes and mash your favourite way (I prefer to mash them manually with my trusty potato masher).<br />Voila - meat & 3 vege in under 15 minutes.<br /><br /><span style="font-weight: bold;">Strawberry Sorbet</span> - I know it's pretty straightforward but I had trouble getting the fruit/sugar/ice ratio right.<br />I still can't bring myself to put raw egg into sorbets.<br /><br />270gm strawberries (freezing 1/3 of fruit results in better texture if not using egg white) 85gm white sugar 350gm ice Process in the usual way.<br />Enjoy!brazen's craftshttp://www.blogger.com/profile/04534482107572237882noreply@blogger.com1tag:blogger.com,1999:blog-4907444030419700156.post-73479098320142944172008-10-03T10:54:00.001+10:002008-10-03T10:58:26.787+10:00Steamed Dim Simsa few new recipes thanks to one of guest bloggers - karenleigh :) (sorry i forgot to put them up sooner karen!)<br /><br /><br /><span style="font-weight: bold;">Steamed Dim Sims (adapted from "Full Steam Ahead")</span><br /><br />1 pkt of gow gee wrappers<br />100gm pork<br />1.5cm chunk of fresh ginger<br />3 tbsp fresh coriander<br />1/4 teasp salt<br />1/2 small brown onion<br />30gm swiss brown mushrooms<br />1 egg<br /><br />Place pork and ginger into TM31 and mince 10 secs @ speed 5.<br /><br />Place rest of ingredients into TM31 and process for 5 secs @ speed 5. Check mixture. Process for longer if too many chunky bits. I removed any stringy tendons in mixture.<br /><br />Put 1 teasp of mince into centre of gow gee wrapper. Gather up the edges and pinch wrapper in the middle so you have a money bag shape.<br /><br />Place dim sims into the top and bottom varoma trays.<br /><br />Pour 600 gm of boiling water into TM31 bowl.<br /><br />Steam 20 mins, Varoma @ speed 3.<br /><br />Serve with soy sauce.<br /><br />Makes around 30.brazen's craftshttp://www.blogger.com/profile/04534482107572237882noreply@blogger.com1tag:blogger.com,1999:blog-4907444030419700156.post-56476535839238725122008-09-13T19:13:00.003+10:002008-09-13T19:16:17.934+10:00Chicken & Ricotta Crepe Bake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3163/2852169303_80d030973d.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px;" src="http://farm4.static.flickr.com/3163/2852169303_80d030973d.jpg" alt="" border="0" /></a><br />converted a friend's recipe tonight, apart from ryan (our cheese and chicken hater) it was a hit!<br /><br /><a href="http://brazen20au.blogspot.com/2008/09/chicken-ricotta-crepe-bake-thermomix.html">please see my blog</a> for further details!!brazen's craftshttp://www.blogger.com/profile/04534482107572237882noreply@blogger.com5tag:blogger.com,1999:blog-4907444030419700156.post-19333672714326348952008-09-12T19:03:00.004+10:002008-09-12T19:08:12.048+10:00Buttermilk Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3162/2849800163_0e84e64f1d.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px;" src="http://farm4.static.flickr.com/3162/2849800163_0e84e64f1d.jpg" alt="" border="0" /></a><br />Made this for the first time tonight to go with dinner. was very impressed with it.<br /><br />it's nice and fluffy inside but still crunchy on the outside. i found it cooked much quicker than the book said.<br /><br />Definitely one to make again!<br /><br /><br />Full report <a href="http://www.blogger.com/review%20here%20http://brazen20au.blogspot.com/2008/09/thermomix-report-buttermilk-bread.html">here at my blog</a>.brazen's craftshttp://www.blogger.com/profile/04534482107572237882noreply@blogger.com0