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Messages - Toni
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« on: September 22, 2010, 05:51:25 am »
Yes, some things are surprizing - like the lack of consistency in the way recipes are listed in the index.
I gather the reason some of the recipes seem to be overprocessed is that they have been taken straight from the European books - these cultures have the habit of overcooking vegetables according to our modern palate - as a matter of course, I do just about less of everything - that includes less sugar and less time. I usually find the seafood recipes need alot less time. It's easier to add a couple of minutes if not satisfied.
I think that the soaking of the oats means that they need less time to cook. I don't think the TM recipe book is referring to soaked oats. I prefer them soaked too and it certainly reduces the cooking time - less cooking time = less evaporation time too = add less liquid.
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« on: September 22, 2010, 02:48:20 am »
Try making the gnocchi with ricotta and potato flour. These little morsels are light and have an amazing mouth feel. I created a gorgeous sauce with tomato and ginger but any TM made pasta sauce would do.
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« on: September 22, 2010, 02:43:51 am »
Yes, it's hard to 'uncreate' a bad impression. There is little evaporation so liquids do need to be limited - without causing sticking.
You may have found organic rolled oats more suitable by the way. Did you use quick oats?
Also, has anyone tried the gluten free coconut cake - it is dreadful - I think there must be a misprint. It is solid and tastes of bicarb. Unfortunately I made it twice as I forgot to mark it in the book.
Also, when I recently dropped some books off to a client he remarked that the books have a cheap presentation and do not really reflect the special quality of the machine. What do you think?
I've got my grumbles off my chest - I couldn't live without my wonderful TM and I want all aspects to be top class!
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« on: June 20, 2010, 05:24:10 am »
I just made the potato cakes (rosti) from the EDC. I made them with half potato and and half orange sweet potato. I also added a red onion, lemon zest, lemon juice, fennel fronds, s&p, 1 egg and 4ogms cornflour. I minced at speed 6 for 5 secs. This left them still with a chunky texture. (I actually put sardines mixed with TM mayo and toasted pine nuts and extra lemon as a topping for the cooked cakes but light sour cream would be good too!)
They were so delicious - a little sweet due to the sweet potato -and had a really nice texture, and I wonder if they could be adapted as a base for a dessert style dish?
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« on: February 24, 2010, 01:26:33 am »
I don't think much of packaged processed breakfast cereal and I wonder if many people have tried quinoa and brown rice for breakfast?
I soak a cup of quinoa overnight - sometimes I add chia seeds separately - 1 Tablespoon - and I add a squeeze of lemon or whey to help the overnight fermentation. The quinoa steams beautifully in the steamer basket for about 15 - 20 minutes. I use leftover brown rice - equal amount - add a grated apple - and this morning I added the TM plum sauce I made yesterday ( more like sauce than jam) and the TM coconut yoghurt and a drizzle of maple syrup and some lecithen granules( great for the liver) and it was divine! Any other fresh fruit would be nice on top as well.
Also, did you realize that the steamer or the basket can be used very well for reheating - more healthy than the microwave and quite quick. If you have liquids or very small granules that could escape from the basket, just use baking paper like a bowl in the basket or Veroma dish.
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« on: February 22, 2010, 01:26:39 am »
Name of Recipe: Almond Nougat ice cream
Number of People:6 people (4 cups)
Ingredients: 225gms almonds, 3 1/2 cups organic soy milk,3 Tbspns caster sugar, 3 Tbspns unprocessed honey, 2 Tbspns macadamia nut or grapeseed oil, 1 tspn vanilla essence.
Preparation:Grind almonds to fine meal Speed 8 for 10 - 20 seconds, then add 1/2 the soy milk and blend until it becomes creamy - 30 seconds at 8-9. Add remaining milk, sugar, honey, oil and vanilla and blend till smooth 10 - 20 seconds. Pour mixture into freezer container for several hours or overnight.
When nearly ready to eat, remove from freezer for 1/2 hour then tip into TM and blend as you would for sorbet 20-30 seconds.
You will be amazed at how much this tastes like nougat! It is lovely with freshly hulled strawberries.
Toni
Photos:
Tips/Hints:
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« on: February 22, 2010, 12:32:30 am »
I made this last night and it was gorgeous! The recipe was in the 2009 calendar.
I halved the total recommended dressing and the total amount of seafood. There was plenty of dressing left over but I will use that for a salad or poached chicken I think. I also added a tablespoon of honey to the dressing and halved the amount of fruit juice.
In regard to the steaming time for the seafood, I found that the 4 scallops, 8 prawns, small fillet of monkfish and one fillet of salmon were perfectly cooked at 9 minutes - the larger piecesw of fish were in the dish and the prawns etc on the tray.
Definitely worth trying and pretty simple! Toni
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« on: February 22, 2010, 12:18:14 am »
I often use Rice Bran Oil - it has a range of Omega 3, 6 and 9 in it - healthy - and has virtually no taste and so doesn't dominate the taste. At one stage I had a split mixture but I just googled 'what to do with split mayonnaise' and the answer came up to make it again and reincorporate the split mixture with the oil. I think my egg had been too small to start with to absorb the oil.
Anyway, at some point I heard someone say that you can just throw in the whole egg at the beginning and since doing that I never have a problem with splitting. Toni
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« on: February 19, 2010, 09:33:24 am »
I love your english - it is delightful! Yes, it would be wonderful to hear what you make in the TM.
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« on: February 19, 2010, 09:30:26 am »
Great suggestions. Where is the Moroccan lamb recipe please?
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« on: February 19, 2010, 09:26:18 am »
I guess i just introduced myself without realizing it! I am a Thermomix devotee and consultant from Perth W.A.. I have had my machine now for about 3 years. I am also a naturopath and I love the way I can prepare foods that preserve nutritional values in foods and also make creative cuisine possible. I have always been fascinated by unusual ingredients and recipes but now I can make things easily that I never used to bother with - things like breads, cakes, chutneys etc.
I recently made the raw apple cake which is in the Vegetarian cookbook and it was sensational - with a dollop of natural yoghurt and slices of banana and a dribble of maple syrup on top it is dessert to die for!
I am looking for a tried and tested asian style sauce or dressing for steamed fish, rice and vegetables if anyone has invented one. I will experimant too and let you know how it goes.
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« on: February 19, 2010, 09:13:52 am »
I cannot see where I am supposed to 'introduce myself'.
Help! Toni
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