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Messages - NikiG
1
« on: September 15, 2011, 03:43:39 am »
Last night I felt like some dessert so scoured through the EDC and Vegetarian books and found this one. I didn't have orange zest so used lemon instead. I used 65g of polenta as I wanted it fairly thick. I wasn't sure how much honey to use so I think it was about 35g, but it wasn't sweet enough when it was done so next time I would use more. The lemon flavour was really good, and the end result was a beautiful yellow custard colour. Tastewise it was a little pasty, but it certainly satisfied the dessert craving! I would rate it maybe 3/5 and will definitely make it again - I think over some stewed fruit or crumble it would be better so it wouldn't be the dominant flavour. DH had some but wasn't overly impressed. The third bowl that I poured had set pretty firmly by the time I put it in the fridge, so I am looking forward to having that tonight :-)
2
« on: September 04, 2011, 10:59:28 pm »
Thanks for the review, Chelsea, and the heads up on the dish size needed! I made this yesterday and my base also ended up creamed rather than breadcrumbs. It was also quite difficult to spread on the baking paper in the dish, kept sticking to the spatula so I ended up wetting my hands and pushing it down with my fingers which did the trick. When it said 'blind bake' I added another layer of baking paper and threw in some rice, but after the 25 mins under the rice it wasn't 'golden' so I baked it another 5 or 6 mins and ended up overcooking the bottom. It still tasted pretty good though - hope DHs colleagues think so, it was for a cultural cooking day at work - Milk Tart is a very South African dessert, so it seemed appropriate, us being from South Africa and all :-)
3
« on: August 31, 2011, 08:36:36 pm »
I made this last night - I didn't have enough carrot so I swapped the carrot and potato amounts, omitted the bacon and used a beef flavoured veg stock cube instead, and it turned out pretty tasty - a lovely, quick soup. Thanks very much for sharing the recipe, Lee, I'll definitely be making it again!
4
« on: August 30, 2011, 10:33:22 pm »
Lee, I couldn't agree with you more! I made a raw dessert on Saturday - Fruity Raw Cheesecake and was just blown away by how quick and easy it was (and delicious!). And then last night I felt like something sweet so whipped up a batch of Chocolate Alternative from the Vegetarian book. And then it cleaned itself! I LOVE my Thermie too :-)
5
« on: August 26, 2011, 02:28:46 am »
I thought this looked like a good recipe to try , but as I read it I was disappointed to see that there was bacon in it (I'm vegetarian), then I read your note at the bottom that you had made it without bacon, so it's back on my to do list. I can use the Massell chicken stock cube which has no chicken in it, so it should be a 'safe' one for me to try.
Marina, it seems we are on the same wavelength, I had the same thought process!
6
« on: August 26, 2011, 01:06:39 am »
I made a similar korma at the weekend (the recipe from the BBC Vegetarian magazine May or June 2011) - all on the stovetop, though, as my TMX was busy TMXing other goodies and I was short of time and hadn't converted the recipe. It, too, was delicious and more straightforward to make. I think anything along these lines would be really tasty, though. Must admit, I like the sound of the cashew cream in your version.
Marina, it was actually you mentioning that you had made a Cauliflower Korma last weekend that got me looking for a recipe (so thank you for the prompt)! The cashew cream was a lovely addition, especially as I am trying to go dairy free 
7
« on: August 25, 2011, 11:41:28 am »
I made this Cashew and Vegetable korma last night in my TM - used the stove for the veg, and the Vitamix to make the cashew cream, but you could definitely make that in the TM before you start the rest of the process and just set it aside till you need it. I cooked the pureed onion, garlic and ginger in the TM at Varoma temp on reverse 1, but ended up with a burnt bottom of the bowl, so would recommend cooking that at maybe speed 3. I used the EDC Stock concentrate so the curry ended up a little salty, but not overpoweringly so. It was even better tonight
8
« on: August 23, 2011, 12:23:17 am »
2 of my super healthy and very slim friends have Thermies (one of whom is now my TM consultant), and I developed product envy - my subconscious mind figured that if I had one, then I'd be super healthy and very slim too  Yes I know it doesn't work like that, but what control do we have over our subconscious minds?? When our blender/food processor died about this time last year, I was hopeful, but DH felt it was way too much, and he was convinced I would hardly use it. We bought a Vitamix (nearly $1000), but it didn't do food processing, so in Jan this year I bought a Magimix (nearly $600) - after those combined expenses I should have just bought the Thermie to start off with! For Christmas last year, DH declared he was buying himself a new surfski (+/- $2000), which he has only used a handful of times, so at the end of July, I plucked up the courage and declared I was buying us a Thermomix, and needless to say, in the 2 weeks that I have had it, I have certainly used it more than a handful of times! I will be keeping the VM (it really does make supersmooth green smoothies, and as we have these every day, we need to love them, and it also mills flour much finer than TM), but the Magimix is up for sale! I am a vegetarian who has recently gone (mostly) dairy free and am now trying to go gluten free too (in an attempt to clear up my rosacea), and up my raw intake, so I know the TM is the perfect accompaniment on this journey.
9
« on: August 22, 2011, 12:28:02 am »
I thought of a reason to keep my rice cooker - it has a 4 hour 'keep warm' function, so I can put my brown rice on to cook, then head out to Zumba, and when I get home I just need to do the stir fry in the TM. Until the TM has a built in timer/delay function, this seems like a good option!
10
« on: August 21, 2011, 11:47:59 pm »
Faffa, I wonder if we could make this into a 'slice' of sorts - instead of making burgers just pour the whole lot into a lined baking dish - at least then you wouldn't need to worry about having to cool the mixture first. . I definitely enjoyed the taste enough to give that a go next time. I will report back if I do decide to do that!
11
« on: August 21, 2011, 05:01:36 am »
I made these yesterday - I followed the recipe 100%. The mixture made my machine seriously dance all over the benchtop! It was VERY thick and gluggy and sticky, put it in the fridge to cool down, but it took ages so I formed them into patties while still a bit warm. I made 11 decent sized patties - it was quite hard to form the patties into regular shapes because of how sticky it was. I quite enjoyed the taste, and they formed nice firm burgers, not at all crumbly. Had another for lunch today and they had improved overnight, so I would give them a 7/10 for taste but 4/10 for ease of preparation (I HATE having sticky hands so for me this was a biggie). Looking forward to trying the walnut burgers next time.
12
« on: August 20, 2011, 11:25:10 pm »
Yesterday my TM got its biggest workout yet - porridge, berry jam using this recipe from Jo (Quirkycooking) , the TM Stock concentrate, Oatey Burgers from the Veg cookbook, Spelt Bread rolls from the EDC, and a modifiied version of this burger recipe for hubby. Phew!
13
« on: August 19, 2011, 11:08:09 pm »
Nicki I have found that my bench tops are slightly sloped and that my TM only weights accurately at the front of my bench. Something else to check.
Thanks very much for this Chelsea, I will move it around the kitchen to see if there's a good spot for it I was trying it again last night and it seems to be about 10-16g out - it weighed a 1kg bag of rapadura at 990g and my other scales had it at 1003g. I will persevere though!
14
« on: August 19, 2011, 04:37:33 am »
double check that you have everything in your cupboards just waiting to be used on the big day so that you can get stuck in straightaway and not suddenly find that you are missing that one vital ingredient.
Ain't that the truth! I wanted to make the Tomato & Lentil Dahl from the EDC on day 3 of ownership and found I only had green lentils and didn't want to risk mucking it up by swapping out an ingredient!
15
« on: August 18, 2011, 03:33:55 am »
Renae, I believe it is only from the first batch, ie before you add the cold water.
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