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Messages - sarah.j
1
« on: May 18, 2011, 03:05:59 pm »
Thanks for the name Judy, I looked it up on google after that tip.
So would the orange be no good then?
I have another recipe to post, may help, but no time tonight - sleep is calling.
2
« on: May 18, 2011, 02:51:21 pm »
All you need to do is quarter a granny smith (do not de-seed) and pulverize it in the TM first then follow the other steps. The core especially of this apple is high in natural pectin which will set your jam no problems.
The sauce you have is fantastic on BBQ meats! Been there done that on my first batch! Never again after this tip.
Plum Jam
Ingredients
1 green apple, quartered only, not cored
1 kg plums halved, seeds removed
Flesh of 1 lemon and juice of another
Roughly 600g raw sugar
Method
Put a saucer in the freezer. Put apple in TM31, speed 9, 3secs. Place remaining ingredients in TM31 for 60min, 100°C speed 1-2. Then 30 min on Varoma, speed soft, with rice basket on top to prevent spitting. Put a tsp of jam on saucer, if it crinkles when touched it is set. Can always put back on for a couple of minutes at a time on Varoma setting till desired consistency is reached.
To sterilise jars put jars and lids in a saucepan, cover with water and bring to boil. Boil for ten min, then place in fan forced oven for 10min, 120°C. Fill jars with jam and turn upside down for several minutes to seal them.
Recipe contributed by
Sarah Johnson
3
« on: May 18, 2011, 02:39:25 pm »
Polenta is gluten free; it is simply maize (corn)
Excuse my computer illiteracy though... what is sals? I would hate to be advertising this as safe to eat if it isn't.
4
« on: May 17, 2011, 12:21:12 pm »
Apple Pie:
6-8
Ingredients:
1kg Green Apples
100g Raw Sugar
2tbsp Water
135g Butter
100g Castor Sugar (made first in TM)
1 Egg
200g Plain Flour
100g Self Raising Flour
Preparation:
Preheat oven to 180deg.
Make castor sugar to be used in pastry by placing sugar in TM bowl for 3 seconds, speed 9. Set aside.
Stew apples by placing butterfly in TM followed by apples, quartered and thinly sliced, raw sugar and water, cooking for 20 minutes, 90 deg, reverse, speed 1. Set aside and rinse TM.
Cream butter and castor sugar in TM by mixing for 1 minute, speed 6 adding the egg through MC opening with 30 seconds to go. Add flours and mix for 30 seconds, speed 6. Set dial to closed lid position and  for 30 seconds. Turn pastry out onto baking paper and use 2/3 to roll out and press into a greased pie dish. Place filling onto uncooked pastry case, sprinkle lightly with cinnamon and cover with remainder of the rolled out pastry. Bake for 30 minutes.
Serve with as much ice-cream and strawberries as you wish.
Photos:
I would love to add a photo but can't work out how to resize it!
Tips/Hints:
Normally to stew fruit I would cook for 25 minutes, but as this gets baked also, 20 minutes is plenty.
Recipe converted by Sarah Johnson from Country Classics Cookbook
5
« on: May 17, 2011, 11:55:40 am »
Yep, ground coriander it does contain. I didn't have any when I first made this but I had loads of seeds so I made some fresh first.
I will admit I hate polenta (we call it placenta in our house) but I had to try this recipe for a demo I did; now I can't get enough of it. It has completely changed my view on polenta.
I am sure it could be substituted though with another flavour.
6
« on: May 17, 2011, 11:42:37 am »
Hi, I have just posted a custard recipe that might suit if your children have allergies. I haven't tried it with the honey, only sugar! Also I have no idea what consistency it is cold as it hasn't made it that far in my house. I hope it helps you all the same. Sarah 
7
« on: May 17, 2011, 11:31:17 am »
Custard - Vegan & Gluten Free
Serves 4-6, depending on serve size
Ingredients:
Rind of 1 Orange
Juice of 1 Orange
50g Raw Cashews
1/2tsp Ground Coriander
20g Polenta
35g Sugar/Honey or to taste
375g Water & Orange Juice combined
Preparation:
Place orange rind and sugar if using into TM Bowl and pulverise for 10 seconds on speed 9
Add polenta, cashew nuts and coriander, blend for 20 seconds on speed 9. Add juice and water, cook for 8 minutes, 100deg on speed 2.
Blend for 20 - 30 seconds on speed 9.
Tips/Hints:
For larger quantity; increase cashews to 100g, polenta to 30g and liquid to 750g(I added juice of 2 oranges then topped up with water). Cook this amount for 10 minutes then blend.
 Janine Babauskis shared this recipe with me but I don't know who created it. I do know I love it!
8
« on: April 17, 2010, 02:07:18 pm »
SJ I find the EDC is quite a "fixed" product, is yours of pouring consistency? It most definitely does. I have used all types of milk from full cream, skim, soy, etc and that doesn't affect it either.
10
« on: April 16, 2010, 03:15:52 pm »
Clayton (my Other Half,OH) absolutely loves satay sauce with chicken skewers. He is extremely fussy though & when I said I was making this he said "like the shops!" . Far out.. so I forged ahead, I left out the garlic, onion & corriander as he doesn't like these much. Also left out the lemon juice as I forgot it. Used 170g cashews (they're OH's favourite), then added all the rest. When I said it was ready to taste OH said "isn't the sauce warmed up"? So I heated it for 3min, 100deg, sp 1. While it was being devoured!!!!!!! I was told to cut the sesame oil next time but other than that best he has ever had.
Thankyou for posting this recipe, I loved it. But if OH loved it also, it must be good. There isn't enough space on this forum to list what he will not eat. He wonders where our 2 & 1/2 year old Daughter gets her fussy eating from! Thanks to TMX though I am winning her back to my way of eating, veges & all.
11
« on: April 16, 2010, 02:55:20 pm »
Thank goodness you responded, I had no idea if I had put this in the right spot! Also I read somewhere that you fell on your sword to taste the Midori recipe for us all..Goodwork, as soon as I find (hiccup  ) my banana daiquiri recipe that will be posted for the 'good of all' also.
12
« on: April 16, 2010, 02:25:50 pm »
I don't like custard made with flour (as per the TM everyday cookbook). I use cornflour instead. The flour is very overpowering in flavour.
Custard/Creme Patissere...When I do a demo I use zest 1 lemon with 25g cornflour, mix for 20secs sp 9. Then add 550g milk, 2 eggs, 50g sugar. Then cook for 6min, 90deg, sp 4. It pours out as a beautiful custard everytime.
Sugar is a wet product & cornflour is dry so you should get a finer result if you swap the two over like this. Also instead of lemon you can use a whole vanilla bean, or orange zest etc.
13
« on: April 14, 2010, 02:49:32 pm »
Hi, I am offering some correct info on Thermomix as opposed to what I saw on the link posted by I love Bimby. I am in same boat tho.. never even heard of MYCOOK till now.
Thermomix top temp is 114 deg as anything above this is killing the nutrients in your food
There is 8 temp settings plus a kneading, reverse and turbo function
The Blades are continuously adjustable, from 40rpm to 10,200rpm (therefore it can mill 1tsp of linseed's)
Scales measure from 5 to 100g in 5g increments; 100 to 2000g in 10g increments (to max 6kg)
It works via a reluctance motor which means it has no wearing parts to replace. Also it only has the one set of solingen steel blades
Thermomix is designed by a Germany company, Vorwerk, it is only assembled in France www.vorwerk.com
I would be interested to know the top speed of one of these plus what is the 'Complete Pitcher'? Does this come with this machine or is it extra? What is it for?
I am extremely biased but there is a very good reason this other machine is so cheap.
15
« on: April 08, 2010, 02:52:02 pm »
Hi from a quite chilly Geelong,Vic. I used to live in Goondiwindi for a period of time, it is much warmer than here, although when winter sets in living there gets nasty too.
I only decided to become a consultant when it was pointed out to me at Xmas that I sounded like a salesperson for TM! I was aware though that all TM owners sound crazily alike.
The excitement that will breed in your house over the next couple of months as your cooking life turns into a breeze instead of a chore will amaze you.
You would already be noticing, as I think by now your TM should have arrived, how simple it is to pulverise a full bowl of food into something that tastes divine in a matter of seconds.
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