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Messages - FlissPrideaux
1
« on: October 15, 2014, 01:25:16 pm »
Yes whole eggs including shells are fabulous ! Just try to remove lactose or use goats milk or coconut milk !
2
« on: October 15, 2014, 01:21:52 pm »
Thanks everyone ! I'm a fanatical raw feeder so the BARF thread was interesting ! Will start cooking tomorrow !! 
3
« on: October 15, 2014, 09:39:34 am »
Hi everyone, I keep,dabbling with the idea of making some pet treat recipes up... Hmm well the dabbling us as far as I have progressed and I have just been asked by a friend if I have any pet treat recipes ? Does anyone have some !!
4
« on: October 15, 2014, 09:37:11 am »
My love....
5
« on: October 15, 2014, 09:28:46 am »
Hi Merrilyn . Try raw .... Yep, strangely dogs do much much much better on a raw diet  please just google me Felicity Prideaux re my history and involvement in the dog world  I use my Thermie to blend fruits and vegs to add to mince - which I also have done in the Thermie , I strongly advise you to stay away from wheat. Rolled Oates vegies, fruit, flax seed, coconut and fish oil, kelp powder cod liver oil if you can sneak it in, are great ! Remember 1/3 vegies and fruit vegs to mince or meat chopped
6
« on: March 06, 2014, 11:24:13 am »
Seriously yummy but I found to fit the tin I had to make another 50% extra base . Did anyone else have the problem ? It hot the big thumbs up from my house though !
7
« on: September 29, 2013, 03:10:55 am »
I made this last night for friends and I added 8 -10 basil leaves when blending the cheeses !!!! Works brilliantly !
8
« on: September 22, 2013, 12:18:21 pm »
This is the first time I have adapted a recipe and published it - so im sorry if anything is wrong!!
Caprese Lasagna roll ups:
8:
Ingredients:
Ingredients
8 lasagna noodles, uncooked ( I used fresh lasagna sheets which didn’t require precooking)
420 gm (14 oz) freshly shredded, low-moisture part skim Mozzarella cheese, divided
175 gm or 3/4 cup Ricotta cheese
1 large egg white
1/3 cup freshly, finely shredded Parmesan cheese (about 45 gm 1 1/4 oz)
freshly ground black pepper
3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices) I think that the mini romas would work better
1/4 cup chopped fresh basil, plus more for garnish
1 cup marinara sauce, recipe follows
Simple Marinara Sauce
2 Tbsp extra virgin olive oil
1/4 cup finely chopped yellow onion
2 cloves garlic
1 900gm (28 oz) can crushed tomatoes – I found that I needed an extra 400 gm tin as we like more sauce.
salt and freshly ground black pepper to taste
Preparation:
Preheat oven to 180 dgrees c (350 degreesF). If not using fresh pasta, cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper – or your Thermomix pastry mat.
Filling
Put ricotta, and egg white into TM and mix on Speed 4 for about 5 seconds or until well blended. Add Parmesan cheese, mix on speed ¾ for 7 seconds. Add 350gm (12 oz.) of the Mozzarella cheese and season with black pepper to taste (I wouldn't recommend seasoning with salt just because the cheeses already have plenty of salt). Mix on speed ¾ for about 7 seconds, scrape bowl and mix for another 5 second.
Set aside whilst making the sauce.
Wash TM and dry
Simple Marinara Sauce
Add onions and garlic to TM and chop on speed 5 for 5 seconds.
Add olive oil and cook at 100/speed 2/ for 4 mins. Pour in crushed tomatoes and season with salt and pepper to taste. Cook sauce on Varoma speed 2 for 30 mins.
Compiling
Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm.
9
« on: August 17, 2013, 01:57:23 am »
Hi everyone!
Im not sure if this is an appropriate post, so mods please just remove if not - and I apologise...
I found this recipe but am not confident in my ability to translate the method. Could anyone help me please!
Thanks!
CINNAMON ROLL CAKE
Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted
Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
Directions:
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.
Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla
While warm drizzle the glaze over the cake.
10
« on: August 16, 2013, 07:12:26 am »
thank you so much! Looks wonderful - am going to try out this weekend!
11
« on: August 12, 2013, 02:27:10 pm »
Hi Everyone !
I have looked, but couldn't find .. A recipe for Vanilla Fudge ..
Does anyone have one ?
Thanks !
12
« on: July 20, 2013, 02:59:24 am »
Thanks so much Judydawn !! Will try that next time !!!
13
« on: July 19, 2013, 02:45:14 pm »
Hi everyone ! I'm about a month into being a Thermomix owner and am absolutely loving it !
I made brioche rolls earlier in the week and they were fabulous . Tonight I tried to make it as a loaf but really messed up the oohing time !! It was way undercooked . Can anyone give me some advice ? The EDC doesn't mention a cooking time when using a loaf tin !
Tanks in advance !!
Fliss
14
« on: July 19, 2013, 01:01:23 pm »
I made this tonight and it was FANTASTIC!!! Thanks so much for the recipe!!
15
« on: July 09, 2013, 03:04:27 am »
This was fabulous - I was going to make a double quatnity so did double bacon and onion and then realised there wasnt enough room for all the cauliflower! Tasted sensational! Thanks so much for posting - a definite keeper recipe!!
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