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Messages - Nigel Day

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1
Salads / Fennel and Cucumber Salad
« on: August 30, 2008, 12:05:50 pm »
Name of Recipe: Fennel and Cucumber Salad
Number of People: 2
Ingredients:

1 fennel bulb, cut into chunks
1 dessert apple, skin on, cut in quarters, seeds and core removed
5g to 10g fresh parsley or coriander leaves
10 cm English cucumber, cut into 3 pieces
1 tsp lemon juice or cider vinegar
1 Tbsp olive oil
A few grains sea salt and several grinds of fresh pepper

Preparation:

1. Add all ingredients to TM bowl. Chop 4 seconds/Speed 4.
2. Scrape down the sides of the TM bowl with the spatula.
3. Chop again 2 seconds/Speed 4 if required.

Members' comments
farfallina - I made this today. It is absolutely delicious. Even my husband who is not very passionate about fennel liked it!
Thanks for the recipe.

Katya - We had it last night and it was extremely easy to make and delicious.  I did it with coriander and think the taste of the coriander added something that parsley would not have.





2
Cakes / Lemon Pudding Surprise Cake
« on: August 30, 2008, 12:03:27 pm »
Name of Recipe: Lemon Pudding Surprise Cake
Number of People:
Ingredients:

2 large lemons, skin of 1 and juice of both
230g granulated sugar
4 eggs, separated
25g butter
50g plain flour
500g milk


Preparation:

1. Thinly peel the skin from 1 of the lemons. Add the peelings and the sugar to the TM bowl. Grind 20 seconds/ Speed 10.
2. Add lemon juice from both lemons, egg yolks, butter, flour and milk. Mix 30 seconds/Speed 8. Pour out into a large bowl if you only have one TM bowl.
3. Wash your TM bowl (or use your second TM bowl) with hot soapy water and dry it so it is entirely grease-free.
4. Insert Butterfly Whisk and whisk the egg whites 2 minutes/Speed 4 until they are stiff peaks. Remove Butterfly Whisk.
5. Pour egg yolk mixture into the TM bowl with the egg whites. Mix 15 seconds/Speed 3.
6. Scrape down the sides of the TM bowl with the spatula. Mix again 5 seconds/Speed 3 then pour into a buttered oven-proof dish.
7. Set the dish into a roasting pan and pour boiling water from the kettle into the roasting pan so water comes halfway
up the sides of the pudding dish.
8. Bake 35 minutes at 180°C/350°F/gas mark 4.

Members' comments
JD - The only change I made was how the egg whites were beaten as we now know a bit of heat is the secret to fluffy egg whites. Beat the 4 egg whites, butterfly in for 4 mins/50o/speed 3. I have 2 bowls so could use a clean bowl for the meringue part of it but if you don't have 2 bowls, I would do what Thermomixer suggested and that is to do the beating of the egg whites first. This is simply delicious. I have to say this cake (pudding I would call it) is just as nice served cold so would be a nice do-ahead dessert for visitors. I have to say this cake (pudding I would call it) is just as nice served cold so would be a nice do-ahead dessert for visitors.
I made this again and took it to DD's for Mothers' Day tea - it reheats really well and it went down a treat with oohs & ahs coming from around the table. They seemed surprised that something that looked so plain tasted so nice so the name suits this dish right down to the ground

CP - this recipe is one of my favourites. Confession: Step 4, the handmixer is brought out to stiffen the egg whites in a separate bowl.

JulieO - Yes it is lovely and I thought I may make in individual bowls the next time I make it.

dede - We loved it. nice and light with a delicious lemony sauce. I followed the recipe exactly and it worked perfectly. Yummo.

Tasty - It was delicious!!!!!!! So lemony and light!! I made the egg whites first before cleaning and making the rest of the recipe. Easy to follow. It doesn't rise so choose an appropriate tray. I also made a little individual pot which is cooked in around 20 minutes and I had to brown it with grill for colour. I also wanted to add that this taste better cold as the lemon flavour comes out stronger. It does not look good once cut up as it is messy but that's fine as so delicious!!

DJ - Half quantity made 6 ramekins, when cooked, full to almost overflowing. Perfect and yummy. I did 20 mins in baking oven Aga so about 180oC. In roasting tin with boiling water, they rose up like souffles. I also beat the egg whites with hand beater!

cargersmum -  Absolutely delicious - the whole thing disappeared! Thank you Judy for the tip about beating the egg whites  - something I could never get quite right before. Will definitely be using this recipe again -5/5 for us.

INAID - It was delicious, just like my My Great Aunty's which originates from the nursing mothers cook book.

troupie -- We love this recipe off the UK site. After using the same recipe for the past 46 years I tried this one for our anniversary dinner this week and have now found a new favourite recipe. It was so lemony, light and fluffy and I served it with ice cream (of course). That is definitely a keeper for my top ten file.









3
Salads / Broccoli, Celery and Apple Salad
« on: August 30, 2008, 12:00:24 pm »
Name of Recipe: Broccoli, Celery and Apple Salad
Number of People: 4
Ingredients:

1 head of broccoli, cut into 5cmchunks
1 or 2 sticks celery, cut into 2cmlengths
2 spring onions, cut into 2cmlengths
1 dessert apple, skin on, cut inquarters, seeds and core removed
2 Tbsp mayonnaise
50g sultanas
50g raisins
50g toasted nuts or seeds, e.g.hazlenuts, sunflower seeds


Preparation:

1. Add first five ingredients to TM bowl.
2. Chop 7 seconds/Speed 4.
3. Add sultanas and raisins. Stir to mix with the TM spatula.
4. Serve topped with toasted nuts or seeds

Members' comments
Cathy79 - Yummo!  I've made this a couple of times now, and really like it. Very fresh, and I like the sweetness of the apple and sultanas.  I usually add some extra mayonnaise.

Amanda - I had forgotten about it and it is a lovely salad.

CC - I make this one often( although off the UK Thermomix Website http://www.ukthermomix.com/recshow.php?rec_id=65, didn't realize it was posted here as well) but only use 50g of dried fruit but use 50g nuts+50g seeds.

McMich - A lovely salad. This will be a regular feature at our bbq's.

littleramblings - Had a variation on this today for lunch....super yummy! I didn't add onion or sultanas, but put in a handful of walnuts a carrot and some parsley, just chopped it all together. Very nice.

luel - Just had this salad for lunch - result - very good, yummy and visually appealing. Instead of spring onion I added a slice of red onion.  I also toasted 10gm sunflower seeds, 20 gm Hazelnuts, 20 gm almonds which I first whizzed slightly in the TM to make them not whole.  Added a bit of fresh salt and pepper at the end.  Only had sultanas so just used them (50gms) and that was plenty of fruit. Thanks for the great recipe.

vee - I just whipped up a half size batch for dinner for myself. This is the most green I have ever had on my plate! Love it! (Left out the raisins as I didn't have any).

Jamberie - Made this for the first time tonight and it certainly won't be the last. I really liked that the pieces weren't too small, compared with the coleslaw. I made Judy's Magic Mayonnaise to mix through it and it worked well. I just used 100g sultanas as I didn't have any raisins and I'll probably do that next time too. Thanks for a great recipe!

Emme - Made this salad today, we loved it.  Will definitely be making this again.  Also used Judy's magic mayonnaise. A lovely salad.











4
Seafood and Fish / Salmon Tikka
« on: August 30, 2008, 11:58:16 am »
Name of Recipe: Salmon Tikka
Number of People: 4
Ingredients:

1 litre water
up to 350g basmati rice - 70 g per person
1 tsp sea salt
Salmon fillets for 1 to 4 people
1 tsp Tikka paste for each portion of salmon (see note below)
Fine green beans, topped and tailed


Preparation:

1. Add water to TM bowl. Insert internal steaming basket.
2. Weigh rice into basket. Add salt ontop of rice.
3. Put lid on TM bowl, leaving Measuring Cup off. Rinse the rice 10seconds/Speed 5.
4. Oil the Varoma lightly before placing the salmon in it, flesh side up. Spread Tikka paste on salmon evenly.
5. Place Varoma on top of TM lid. Put green beans into Varoma tray and cover with Varoma lid.
6. Steam 20 minutes/VaromaTemperature/Speed 3.






5
Desserts / Chocolate Pots
« on: August 30, 2008, 11:55:21 am »
Name of Recipe: Chocolate Pots
Number of People:
Ingredients:
320g plain chocolate, broken in pieces
• 50g butter
• 200g egg whites (from about 6 or 7 large eggs)
• 70g sugar
• 20g rice flour


Preparation:

1. Melt the chocolate and the butter 4 minutes/50˚C/Speed 2,
stopping once to scrape down the sides of the bowl.
2. Add the sugar and 50g of the egg whites.
Mix 30 seconds/Speed 2.
3. Turn up to Speed 3 and slowly add the
remaining egg whites through the hole in
the TM lid; mix until combined.
4. Add the rice flour. Mix 30 seconds/
Speed 3. Pour into buttered and sugared
oven-proof moulds or ramekins until two
thirds full.
5. Cook 6 to 9 minutes at 180˚C with
fan/400˚F/gas mark 6 until the outside starts
to set but the centre is still a little runny. Aga ovens: bake 6-7
minutes on the rack set on the floor of the Roasting Oven.



Tips/Hints:

This dessert happens to be gluten free.


6
Soups / Pea Soup
« on: August 30, 2008, 11:53:49 am »
Name of Recipe: Pea Soup
Number of People: 4
Ingredients:
2 shallots, peeled, cut in half
10g olive oil
1kg frozen peas (“1.000” on TM display)
500g milk
100g double cream
100g butter


Preparation:

1. Add the oil and shallots to the TM bowl. Chop 3
seconds/Speed 5. Scrape down the sides of the
TM bowl with the spatula.
2. Cook 4 minutes/100˚C/Speed 1.
3. Weigh in the frozen peas and milk. Cook 16
minutes/90˚C/Speed 3 until the peas
are tender.
4. Add the double
cream and butter.
Blend 2 minutes/Speed
8 until very smooth then
scrape down the sides
of the TM bowl with the
spatula.
5. Add salt and pepper
to taste. Blend 1 minute/
Speed 10. Serve hot.


Tips/Hints:

If you’d like to make this in advance, cool the velouté
before chilling in the fridge. Reheat gently when ready to
serve - 90˚C/Speed 2 for about 10 minutes.

Members' comments

BeaZee - my first soup prepared with tmx. Thx nigel, sweet and creamy..

7
Main Dishes / Coq au Vin
« on: July 21, 2008, 10:58:26 pm »
Name of Recipe:
Number of People:
Ingredients:


Preparation:


Photos:

Tips/Hints:

Coq au Vin:
Number of People:4
Ingredients:
1 Chicken- Chopped into 6-8 pieces
70g bacon
15g Olive Oil
2 garlic cloves
150g of onions
100g of carrots
150g of fresh mushrooms
600 ml red wine
1 tomato
2 bay leaves
1 tsp of provincial herbs
Pepper and salt



Preparation:
Place the olive oil, onion (coarsely chopped) , and garlic into the Thermomix bowl. 3 mins, 100ºC Spped 1. Put the bacon in and put on speed 5 for a few seconds.
Put the chicken, chopped carrots, bay leaves into the bowl and fix the lid on. Cook for 5 mins 100ºC, counter clockwise. Then add the wine, chopped tomato, salt and pepper then program for 35 mins, temp 100ºC, counter clockwise.
Take out the chicken and vegetable pieces from the sauce and place in your serving dish. Add the fresh mushrooms and cook in the sauce for 15 mins, Varoma temp, counter clockwise.
Then carefully pour the sauce in the dish where the chicken and vegetables are.

Hints/Tips:
Great served with rice or even home made creamy mashed potatoes.

members' comments

ManchesterU - nice recipe. I read somewhere that you can use the same recipe, but placing the chicken with rabbit. So I tried and it's tasty. Thanks for the recipe....

JD - Firstly, thanks Nigel for posting this recipe and I apologise for not trying it sooner.  Delicious!
Absolutely loved this one and it will be on my list of dishes to serve up to friends.  Made a few changes to suit me but would be OK just as is for others.  I used 6 skinless, boneless, defatted chicken thighs (left them whole as they do break down during the cooking process) and because I didn't have any tomatoes, I used a tablespoon of tomato paste (this would add more flavour than a tomato anyway).  For the provincial herbs I made a bouquet garni with fresh herbs from my garden using 2 bay leaves, 3 sprigs parsley, 1 sprig of sage and 2 sprigs of thyme. I tied it all together and put it in with the chicken and removed it after cooking the mushrooms. There are no speeds given in the recipe so I cooked the chicken for 5 minutes on speed 1 with MC in place then once the wine was added I continued on speed 1 with the MC off as there is a lot of liquid there and you need to reduce it somehow.  When the chicken was removed and the mushrooms added to the liquid (again cooked on speed 1 with MC off for the 15 minutes) I put some extra vegies in the varoma dish (cauli, broccoli and pumpkin - small pieces) and these cooked whilst the mushroom sauce was cooking. I thickened this sauce with a small amount of cornflour (1 heaped tablespoon) mixed with some water and kept the chicken and sauce warm in the thermosaver whilst I cooked some potato for mashing.  I left the vegies in the varoma to keep warm whilst the potato was cooking and the chicken stayed hot enough in the thermosaver.


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