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Messages - Maluhia
1
« on: September 23, 2011, 02:06:03 pm »
Name of Recipe:
Herbal Chicken Hors D'oeuvres (Everyday, Page 46) DUKAN STYLE
Number of People:
Depends on your Oat Bran allowance for what phase you are in.
I'd say this creates four meals or six snacks.
Ingredients:
Handful of Flat Leaf Italian Parsley
Thyme or other Herbs to taste (I used fresh Thyme and Basil)
2 Shallots (roughly cut into medium pieces)
1 large Onion (peeled and quartered)
500g Chicken Mince
I left out the 90 g of Fetta Cheese, cubed, and instead added 50 g of Fat Free Greek Yogurt.
60 g of Oat Bran (to replace the bread crumbs, I buzzed this first in the TMX to powder the bran)
Preparation:
Preheat oven to 200C
Place parsley, herbs, shallots and onion into the TM bowl and chop for 5-10 seconds on speed 7.
Add meat to mince and mix with the existing ingredients into TM bowl for 8 seconds on speed 7.
Add greek yogurt and oat bran then mix for 5 seconds on speed 6.
Tips/Hints:
I ground the Oat Bran first in the TMX to make it more powdered.
Form small meatballs and bake on a lined tray (to eliminate need for cooking spray) for 20 minutes until lightly brown and cook inside.
I served these with a dipping sauce of fat free Greek Yogurt with herbs - yum!
2
« on: September 23, 2011, 01:07:13 pm »
I'm new to the Dukan Diet but loving it thus far.
It starts with a 2-10 day "Attack" Protein only phase depending on how much weight you have to loose (I'm attempting 30 kg so I had a 6 day attack phase). Then it alternates between Pure Protein and Protein + Vegetables days until goal, then has a stabilization phase where you ease back in other foods until, in the long-term, you are having 3 Tbs. Oat Bran Daily, No Elevator Use under 5 floors, and Protein only Thursdays forever, and otherwise eat what you like.
So far I've found great luck with the Oatbran Muffins in the TMX, and the Pumpkin Soup (sans the Oil, just sprayed the bowl before sauteing the onions instead).
3
« on: June 23, 2011, 08:34:25 am »
Recipe adapted for TMX from one by Paige at: http://canningwithkids.com/2010/06/canned-strawberry-lemonade-concentrate/She adapted it from Ball's Complete Book of Home Preserving and it makes 3 quarts of concentrate  Strawberry Lemonade Concentrate
6 cups strawberries, cleaned and hulled 4 cups freshly squeezed lemon juice 6 cups sugar Add ingredients to TMX, Speed 9 for 1 minute.   at 90 for 4-5 minutes, just enough to get the mixture to 90. Ladle mixture into jars leaving 1/4 inch headspace. Wipe rim, center lid on jar and add screw band. Place jars in canner. Jars should be covered by an inch of water. Bring to a boil and process for 15 minutes. Remove lid after processing and let jars sit for 5 minutes before removing. Remove jars, cool and store. When you're ready to use your concentrate, pour it in a pitcher, fill the quart jar with water and add that to the pitcher as well. Test the strawberry lemonade and if it's thicker than you prefer, you can add additional water 1/4 cup at a time until you reach your preferred balance.
4
« on: April 14, 2011, 09:52:02 am »
Yep - Ghee removes the milk solids from butter and you can use coconut milk instead of milk - tada!
5
« on: April 11, 2011, 06:28:18 am »
kindly, sugar is not raw This is maybe a dairy free desert, but not raw.
6
« on: April 03, 2011, 11:47:37 am »
A huge hit here tonight! Thanks
7
« on: February 24, 2011, 09:49:06 am »
Thanks! I'm going to try the EDC one and add parmesan, will have to add Meat on the Menu to my cookbook collection soon. Thanks ladies!
8
« on: February 24, 2011, 02:44:59 am »
So....I'm having a dinner party tonight and wanted to make Polenta to go with the lamb shanks that are slow cooking in the oven right now (with orange, rosemary, cinnamon, mmmmm) and came here and find a bunch of tips about problematic recipes but I'm not finding "the right one."
Anyone? How do I make good Polenta in the TMX tonight - maybe with Parmesan?
9
« on: February 20, 2011, 02:24:59 pm »
I'm thinking I'll take her pastry class next 
10
« on: February 19, 2011, 12:53:41 pm »
I took it today and she did ask us TMX ladies to write that next to her names with a note so she can email us the TMX changes to the kneading. I love that she uses a natural/wild starter and though the class was fun although we were 16 - what a BIG group! I roasted some onion and garlic in the TMX when I got home to roll into one of the two loafs I'm cooking up tomorrow $120 for a hands-on cooking class with lunch and tons of snacks/drinks seemed pretty cheap for me compared to what I've seen elsewhere and it was certainly chock-full of great information, notes to take home, etc.
11
« on: December 25, 2010, 06:08:16 am »
I agree the TMX does much better with MORE spice added, that is my next trick
12
« on: December 24, 2010, 04:42:45 am »
Reporting back - made it.
Husband thinks that this is proof, after this and the chili con carne debacle, that Thermomix food is bland. I think I really needed to heed the suggestion and add more than one chili. I felt like the recipe base was a good basic asian flavor throughout but the lack of browning that happens to the meat, etc. in the thermomix might impede some of the taste.
OP, do you notice a difference in the taste for this dish when you use a saucepan and fry vs. the thermomix?
13
« on: December 24, 2010, 01:26:06 am »
I am so making this for lunch today!
14
« on: December 22, 2010, 01:13:45 am »
I think we leave out the vanilla pods, just the scraped seeds go in. The vanilla pods can be put in a jar with vodka in a dark pantry, shaken once a week and in three months you'd have vanilla extract
15
« on: December 21, 2010, 11:27:19 pm »
Tried this today - Some fixes:
After the garlic, onion and pepper/capsicum go into the bowl it really needs the oil and a few minutes of heat to soften and meld those flavors, I'd also at the chili powder at this stage.
With the canned tomatoes there is also a need for more tomato flavor, I'm going to add some tomato paste at this point the next time around.
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