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Messages - bartoncs
1
« on: October 11, 2011, 01:00:25 am »
Hmm the coconut may gave been a bit old, was sat at the back of the cupboard! I will buy a new bag today and try again.
I did have it set to 37 but the light kept rising, by the time I was done it was telling me it was 70 degrees, which is a bit strange! anyway will perservere and try again!
2
« on: October 10, 2011, 11:45:22 am »
Has anyone made this successfully? I tried tonight but didn't work, just ended up as dry coconut ground finely...
3
« on: March 19, 2010, 06:35:53 am »
Hi
Could we look at having a swapping recipies section specifically for steamed/varoma recipes?
4
« on: March 12, 2010, 06:34:58 am »
Could you use coconut oil instead of copha to reduce bad fats?
5
« on: February 19, 2010, 06:51:21 am »
coconut flour is made from defatted coconut (probably the stuff left over after extracting coconut oil.
Fresh coconut (or even dessicated) would still contain the fat so would not make a good flour. I tried to do this once for a coconut flour bread but all the egg sort of sank to the bottom and it wasn't very good.
You can get coconut flour from healthfood shops however online would probably be cheaper.
6
« on: February 16, 2010, 04:43:37 am »
Hi Moonmobile, like you I am on a restricted diet (vegetarian, carb, sugar and additive free) and generally I am only cooking for one.
the recipe books I have are EDC, Vegetarian, Healthy Eating, Gluten free, Entertaining, Budget Busters, Indian and Steam ahead.
I also have a big fat file full of recipes printed from this forum and a few other sites.
On the weekend I sit down with my books and look through my fridge and cupboards to see what I have on hand, from there I decide on 3 - 4 meals I will make for the week plus a sorbet (I freeze into individual cups for yummo dessert), by flicking through the books and seeing what takes my fancy and what will use up what I already have. I then go do my shopping based on these recipe choices and I generally cook every second day, using leftovers for lunch and dinner on the nights I am not cooking (I make the full recipes which are usually for 4 people so there is plenty of leftover to freeze) I also usually write down one or two things I would like to try for fun (low carb bread substitues usually!)
I find the best way to choose recipes is
- What you like and meets your requirements
- What will use up what you already have on hand
- What you are confident to make
- What will freeze well (soups are great!)
Even though the EDC recipes can be too high in sugar, they are usually modifiable, for example the sorbet recipe call for like 150g sugar!! I make it with abot 20g apple juice concentrate and a few drops of stevia, or some xylitol, or some rapadura (only when I am being bad!)
Hope this helps!
7
« on: February 12, 2010, 05:51:49 am »
Hi Creampuff
There is no bread in the recipe, the recipie is adapted from a cookbook entitled '3 ways with stale bread' its all about how to use up pantry ingredients!
8
« on: February 11, 2010, 08:23:33 am »
Beetroot cream soup with horseradish dumplings - FSA
I was a bit aprehensive about making this as when I first got thermie I tried making the borsch out of EDC and failed miserably, what made it worse was that my polish partner went on for ages about how a machine can't make a traditional recipe (grr to he who can't even cook!)
Anyway I made this the other day for our lunch (sunday as it take a little while with the dumplings) and it was really nice, a beautiful purply pink colour, creamy and perfectly complemented by the dumplings, fussy polish boy went back for seconds and wants me to make again so it has passed the 'authentic beetroot cookery' test!
The only annoying thing was is I could not get fresh horseradish (sigh living in the Pilbara!) I had to use jarred which I don't like doing because of the yukky preservatives but everything else was fresh so it was all good.
Yummy 4.5/5
9
« on: February 11, 2010, 05:32:59 am »
Creamy Artichoke Soup (adapted from '3 ways with stale bread')
Serves 4
Ingredients
6 artichoke hearts (from tin or jar)
1 leek
1 peeled potato (or for less carbs use cauliflower or parsnip - my fave!)
750 g vegetable stock (or 750g water and 2 tbs TMX stock concentrate)
250 ml thickened cream
Pepper
Method
1. Roughly chop potato (or substitute) and leek
2. Put potato, leek and artichoke hearts in TM, chop for 8 seconds, speed 7.
3. Add stock (or water and TMX stock concentrate)
4. Cook for about 12 minutes, 100c, speed 1.
5. Once cooked blend for 20 seconds, working up to speed 9.
6. Pour in cream and mix for 1 minute on speed 1.
7. Add pepper to taste, I use Szechuan pepper, no salt needed.
7. Serve!
If you love artichokes like I do you will love this soup, even non artichoke lovers have liked this!
10
« on: February 11, 2010, 05:03:49 am »
Layered Veggie Bake
Cyndi O'Meira - Healthy Eating TMX cookbook.
I made this last night, however I had to omit the pumpkin only because my casserole dish was a bit too small. This dish was super easy to make and was lots of fun layering everything. It was super yummy and it is super healthy, you get your full 5 serves of veggies for the day out of this as it has beetroot, carrot, parsnip, leek, sweet potato and pumpkin plus onion, garlic and herbs, all of which are extreemly good for you. I also sprinkled parmesan cheese on top which was an optional part but definaltely made it yum.
This dish is suitable for vegetarians,gluten free people, low carbers and vegans (if you replaced cream with tomato puree and omitted parmesan on top).
As there are no flour or eggs or anything, it doesn't stay in shape when you cut it up it doesn't look that attractive on a plate, however if you wanted to serve for dinner party you could probably bake in individual rammekins. It would look really special in little glass ones as there are so many colours in this dish!
Also it has lots of colours and coz of the beetroot and sweet potato has a slightly sweet flavour so may be a way to get some veggies into kids, the veggies are all blitzed into little pieces so kids might prefer this? (I don't have kids so wouldn't really know)
I am giving this 5/5 and will be making it again and freezing it for my lunches
11
« on: February 10, 2010, 04:02:05 am »
Hi all, very dissapointing that we can't just buy the book outright, seems very silly to me. People on here keep mentioning that HO believes that if customers want advanced classes they should create their own clubs. Is there anything stopping a consultant from creating a cooking club and running advanced classes as sort of a separate thing to their TMX business? If I were a consultant I would look at doing this (I emailed HO about becoming a consultant but no one ever called me so I figured they aren't interested in me  )
12
« on: February 09, 2010, 02:12:51 am »
Yes my Thermie took about 2 weeks, longest 2 weeks of my life!!!!
My poor consultant got sick of me calling her I am sure!
13
« on: February 08, 2010, 04:21:31 am »
Hi Mum 23
I am a low carber and have had my thermie since december and it has made my low carb lifestyle HEAPS easier!
I would suggest you buy the gluten free, wheat free book as that has lots of low carb recipes and will help you learn how to convert your existing recipies.
the thing I love about thermie is that she (yes I refer to my machine as a person!) can mill just about anything into a flour, I use a lot of chickpea flour, but instead of spending a fortune in healthfood stores (7.00 per bag!) I just buy dry chickpeas from the supermarket and mill them myself!.
Thermie helped me lots with my healthy lifestyle as she enables me to make just about anything from scratch, rather than the chemical laden, prepacked crud from the supermarket. For example I make my own butter, flours (from beans etc), sauces, curry pastes, dips, icecream and sorbets (sugar free!), soups (as oppsed to canned!), coconut milk and cream and many more things I previously would have bought in a packet.
So buy the thermie, don't feel guilty as I believe they pay for themselves in the end. Just be prepared to experiment and have fun, and if you have any issues just ask the fantastic people on this forum!
14
« on: February 08, 2010, 03:23:01 am »
wow what good gardeners we all are!
I can't list everything in our garden as I am not the gardener, that is my wonderful green-thumbed partner
He just got back from Carnarvon with a trailer- ful of wonderful tropical fruits, including tropical blueberries!
Someone on here said they were growing quinoa! anyone know where I can get that from to grow it?
A list of good nurseries would be fantastic!
15
« on: January 27, 2010, 07:33:21 am »
Hi
anyone ever done Sang Chow Bow in the TMX? care to share the recipe???[
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