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Messages - theweewelshone

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Desserts / Coconut and Cardamom Burfi
« on: September 25, 2010, 08:48:07 am »
Coconut and Cardamom Burfi:
6 ish:

Adapted from SBS Food Safari http://www.sbs.com.au/food/foodsafarirecipe/index/id/41/n/Coconut_cardamom_burfi

Ingredients:
250g desiccated coconut
395g can sweetened condensed milk
1 tablespoon ground cardamom (or grind 10 cardamom pods)
Generous pinch of ground cinnamon
Generous pinch of ground ginger
Handful of pistachio nuts, roughly crushed


Preparation:
[optional] grind the cardmom if you aren't using already ground
1. Use Turbo 2-3 times and roughly crush the pistachio
2. add 200gm of coconut and remaining ingredients and mix on REVERSE +3 until combined.
3. heat on 70 degrees for 7 mins REVERSE + 2
4. allow to cool
5. Roll into walnut size balls and roll in coconut
6. store in refrigerator for up to a week


Photos:
I will post pictures shortly

Tips/Hints:
I like ginger and cinnamon so I added those to the recipe. You may wish to omit these if you like.

Goes great with Pistachio and Cardamom Kulfi (icecream)

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Recipe Requests / Re: Indian ice cream Kulfi
« on: September 25, 2010, 08:33:26 am »
I've just made the Kulfi and put it in the freezer. It tasted wonderful 'raw' so I have high hopes for it. I am going to a friends for an Indian dinner and I'm bringing dessert - Kulfi and Burfi.
I did change the recipe that I Love Bimby posted so that it was more like the Kulfi that I have eaten before. I doubled the amount of cardamon, ommitted the rose water and added 1/2 t ginger and 1/2t cinnamon.
Fingers crossed it freezers in time for tonight - I have it in small moulds and I have 5 hours until dinner so I'm sure it will freeze!

Now to make the Coconut and Cardamon Burfi.

Myf

3
Main Dishes / Re: Dan's Shepherd's Pie
« on: June 12, 2010, 02:17:45 pm »
Another thumbs up here. It used the last of my Branston Pickle so I will have to remember to buy some more - I poured some hot water in the jar to get it all out :). I did have to use Vegemite instead of Marmite as I didn't have any and couldn't even find my Promite.
I made mine without beer - the branston pickle 'juice' was used instead for liquid.
I took the MC off for the 20mins cooking section and the sauce reduced nicely.
I used 1 cup of frozen corn/peas/carrots and some diced mushrooms in mine.

Myf

4
Main Dishes / Re: Bacon, Leek and Tomato Risotto - cookie1
« on: June 07, 2010, 01:07:54 pm »
I made a version of this tonight - my hubby doesn't really like cooked tomatoes so I made Leek, Bacon and Corn Risotto

Bacon, Leek and Corn Risotto
(serves 2 adults + 3 kids as a main - more as a side dish)

900g water
2 good teaspoons vegie stock (or enough stock cubes for 1ltr of water)
3 rashers of bacon - diced
1 leek (sliced)
1 celery stalk
1 clove garlic
350g arborio rice
50g white wine (or extra water)
half tin of corn kernals/ 1 fresh cobs of kernels/1/2 cup of frozen corn
45g oil (I tend to use canola as olive oil does have a strong taste)
50g  parmesan

Grate the parmesan for 3 seconds on speed 9.
Place garlic clove and celery into TM bowl and chop for 5 seconds on speed 7
Add oil, sliced leak and diced bacon, saute for 2 minutes on 100o speed 1.
Insert butterfly. Add rice and wine and saute for 2 minutes on 100o  reverse + speed soft
Add stock, water and corn and cook for 18 minutes on 100o  reverse + speed soft

Pour risotto into a dish (or thermoserver) and stir through parmesan cheese or serve in bowls with shaved parmesan on the top. We have a lactose free child and a dairy/soy free child so we put Parmesan on top so that it remains dairy free.

Notes: if you are using frozen corn then you'll need to cook for longer. If you are using tinned corn then I added the tin corn 'juice' to the mix and reduced the water a bit.
Also I don't have a Thermoserver yet so I cook mine for 18-20mins to get the right consistancy. If you have a Thermoserver then it is supposed to thicken up if you put it in there and leave it for awhile.

Sorry no photo.

Myf

5
Main Dishes / Re: Beef Enchiladas - With photo
« on: June 06, 2010, 04:10:20 am »
Quote from: JulieO on June 06, 2010, 03:08:10 am
Hi Myf, I'm so glad it worked out for you in the end.  When I first made this dish, I didn't put the MC in place and therefore the sauce was much drier and didn't give me much sauce to put over the top. I think other's thought it was a little dry also, so I re-did it with the MC in  place and it resulted in a much wetter sauce and so I edited the original recipe.  By all means, leave the MC off if you prefer a dryer sauce, or a mixture of both until you get it how you like it.  Thanks for reviewing it for me.  :D
Julie - by all accounts your recipe is a huge success - I think my problems stem more in my newness to Thermomix. So do not worry that its your recipe :)
My 11yo loved helping make this - he loves my Thermomix and is official 'button/dial' man. I love how its simple and safe for the kids to help out with. Though they'd love a see-through bowl so they can see what's happening inside  ;D

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Main Dishes / Re: Beef Enchiladas - With photo
« on: June 05, 2010, 03:12:31 pm »
Well although the enchiladas were hard to roll due to the liquidy-ness they ended up tasting great and the kids devoured them and even asked for seconds :) The tortillas soaked up some of the sauce whilst cooking so it looked fine in the end.
Next time I make them I'll add the enchilada sauce bit by bit so I can still roll them up.
The addition of kidney beans was nice and the kids ate those no worries. I added the kidney beans a few minutes after the mince was put in as I liked my beans softened by some cooking. As they were put in during the reverse + 1 stage they remained whole so if you don't like whole beans - or want to hide them from the kids - then chop them before doing the mince stage.
My Thermomix is only 2 weeks old so I'm still definitely in the learning curve stage but I'll still classify this meal as a success. My first mexican without using a sachet mix for the flavour - yay! I did use those funny long life tortillas though. The challenge is on to try and make my own.

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Main Dishes / Re: Beef Enchiladas - With photo
« on: June 05, 2010, 11:35:42 am »
Mine are currently in the oven but I'm not very confident of success. My mince seems very fine although I didn't do Speed 3 as there were no lumps - just left it on Reverse + Speed 1, also it seems very liquidy. I think I added 3/4 of the sauce back to the mince but maybe it was too much. There was still plenty for pouring over the enchiladas.
I added 1/2 a tin of kidney beans during the mince cooking stage as I like kidney beans and extra veggies is always a good idea for the kids.
I would have expected the extra kidney beans (drained) would have made it even less liquidy.
I wonder where I went wrong?
Next time I'll add less enchilada sauce and see how it is. I can always add more if it needs it but once there is too much sauce then you can take it out :)

Myf

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