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Messages - Paul
1
« on: December 04, 2009, 06:30:22 am »
I saw it advertised in "The Cairns Post". As soon as I saw it, although I never knew it had existed, I knew I always wanted one!
How did I miss this ad Paul? Was it a straight out advertisement or a notice for cooking classes?
I first saw the thermomix at a friends house and had to have it just because of the look of it. Didn't even know how it worked.
Hi Gert, it was an ad for a cooking class in a Saturday edition of the CP. It was held at Forest Garden. I rang the demonstrator and she said she was bringing a couple to sell, so I reserved on before I even got to the demo. I just knew I had to have it the moment I saw the photo.
2
« on: December 03, 2009, 09:58:24 pm »
I saw it advertised in "The Cairns Post". As soon as I saw it, although I never knew it had existed, I knew I always wanted one!
3
« on: December 03, 2009, 01:08:13 am »
I think I would make the fast mango icecream I use, and maybe try chopping some raw macadamia nuts then cooking them with some honey on 100 for a couple of minutes (or roast them in the oven). Let them cool and harden then stir them through the icecream.
4
« on: November 30, 2009, 09:58:54 am »
5
« on: November 30, 2009, 08:33:38 am »
Oh good, we can be chookie and cookie. I love your recipes Chookie.
Maybe thermomixer can be "Wookie" - is he hairy enough?
6
« on: November 30, 2009, 05:03:27 am »
Thanks achookwoman - can we call you chookie?
Very formal of you Paul - very professional. I'm just yer avrge ocker - everyone gets a shortened name. Naughty I know.
Sorry achookwoman for not using your formal title 
OK Thermomixer let me think of some for you - thermie? 'mixer? Mom?
7
« on: November 30, 2009, 02:39:29 am »
Thanks achookwoman - can we call you chookie?
8
« on: November 29, 2009, 11:02:47 am »
Can we get sweet fresh cream in Australia? It all has gelatin in it here
9
« on: November 29, 2009, 05:59:32 am »
Mango season in FNQ, and this icecream is so easy with the thermomix.
Flesh from 2 mangoes
I lime, juiced
1/2 cup castor sugar
30ml mango liqueur or white rum
300ml cream
Blend mango, lime juice, sugar and rim on 7-8 until smooth. Add butterfly, then cream, and whip for 30 seconds on 4. Freeze in the usual way.
As this is not a custard icecream, it's best eaten on the day that it is made. This is a good basic recipe for any quick fruit icecream, bananas are good too.
10
« on: November 29, 2009, 12:38:26 am »
So make the mix (with maybe a tad more butter) and bake in the base? Before proceeding with the rest of the cheesecake recipe? The thought did cross my mind as it makes sense. Oh well, biscuits in oven as we speak. There will be a lot!
The other thing you can do is just roll out one sheet and bake it. But it's nice to have some leftover biscuits to munch
11
« on: November 28, 2009, 08:13:16 am »
ROFL. I'm not saying who is correct.
Maybe both - Kooky Cookie?
12
« on: November 27, 2009, 09:52:11 am »
Whenever I make biscuits I just throw it all into the bowl and whizz. If it has sultanas etc I add them at the end on reverse. It sure beats creaming etc and the biscuits are lovely. Cakes I do the full creaming bit.
I think that's why you're called cookie!
13
« on: November 27, 2009, 07:24:13 am »
Sounds good - we had a salad with 30 cloves of garlic confitted in oil 2 weeks ago. Should try it in the TMX
There's also that chicken with 40 cloves of garlic, which I always enjoy. "Peace and happiness begin where garlic is used in cooking" to quote Boulestin. How sad our Anglo-Saxon heritage in not using it. It probably explains why England can be so miserable at times.
14
« on: November 27, 2009, 07:20:23 am »
I'd never heard of key lime pie, until I watched an episode of "Dexter". Key limes are what we in Australia call West Indian, or Tahitian limes. I had some growing so I thought I'd make it. Most of the recipes call for the pie to be cooked, but originally this recipe was not cooked, even though it had raw eggs. As we don't have salmonella inside intact eggs in Australia, I thought I'd make it without cooking. I've never died from eating tiramisu, so I'm sure I'll be fine.
Chocolate crumb base
Use 2 cups of crumbs from the chocolate cookie recipe
75 g good dark chocolate
3 tbsp unsalted butter
Pulverise the chocolate on 7-8. Add the biscuit crumbs and butter and mix on 5 until it comes together. Press into a pie or flan dish.
Filling
3 large eggs
1 cup sweetened condensed milk
1/2 tsp cream of tartar
1/3 cup fresh lime juice
Beat the eggs with the butterfly on 4 until frothy. Pour in the condensed milk. Add the lime juice in a thin stream and continue beating for 5 minutes. Pour into pie and refrigerate.
Having written this I have just had a thought. Although the limes juice reacts with the condensed milk and eggs to 'cook' and make a custard, you could heat the thermomix while beating, if you're worried about raw eggs. I would say 70 is probably enough, it thickens so much you wouldn't want it to be rubbery.
Anyway it looks very nice sitting in the fridge and I hope I enjoy eating it as much as I enjoyed making it.
members' comments
Mimzim - I found even cooking it as Paul suggested, it did not set and I eventually froze it and served it frozen. Very delicious. How can I get it to set?
Cookie - I think I'd cheat and use gelatine!!!
Thermomixer - you could use an extra egg and scrape out the filling and cook longer?
15
« on: November 27, 2009, 04:38:58 am »
7 hour garlic lamb
This is a recipe from Paula Wolfert's book "The Slow Mediterranean Kitchen". A good use for a jaw dropping amount of garlic, but very easy and the garlic isn't as overpowering as you might fear.
1 leg of lamb on the bone, shank removed
2 tbsp olive oil or goose fat
5 heads of garlic (heads, not cloves!) peeled
3 tbsp cognac or brandy
1 cup sauternes or other sweet white wine
Brown lamb on all sides in the oil/fat in a cast iron casserole. Drain off most of the oil. Add garlic cloves, then heat cognac, set alight, and pour over lamb (don't set fire to the kitchen). Add sauternes. Add salt and pepper. Cover with a wet sheet of baking paper, put lid on casserole. Bake in oven at 100 for 7 hours, turning lamb halfway through. Remove the lamb and let stand for 30 minutes somewhere warm. Skin fat off the sauce.
The lamb becomes a deep pink colour and falls off the bone, and is delicious. You can taste the garlic for sure, but it cooks so long it dones't seem to have the usual garlic side-effects. This takes about 10 minutes to prepare, then it's set and forget.
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