Sunday, 27 July 2014

{soya bean drink in hermie ... asian style}

I was always the soya bean drink person and my sister was the opposite with her choice being a chrysanthemum tea or the like. This was of course when my mum did the weekly grocery shop at the Asian Grocer and we asked for a yeos 'fruit box' of choice for the ride home. When you're that young, try explaining the difference in the Asian style soya bean drink and commercial western soy milk to your friends! They are very different and one mistaking the other can lead to an accidental dislike for something that is so yummy.

So, at attempt #5, I am finally able to say that I think I have mastered the making of an Asian style soya bean drink. This leads to so many things. Not only can I determine the sweetness of the drink, but if minimal or no sugar is added, using a few extra steps, we can then make tofu and also tau foo fa (the sweet Asian dessert that is soo silky and smooth). These will be hopefully my next successes but first, I'm just enjoying the yummy drink that I hope to make over and over again. Enjoy!

130 grams soya beans
water for soaking beans
60-90 grams sugar
600 grams water
400-500 grams hot water
nut bag for straining

1. Place soya beans into TM bowl. Soak for at least 6 hours or overnight if possible. If for 6 hours, I use hot water. Water must cover the beans.
2. Using the TM steaming basket, strain the excess water from the soaked beans.
3. Add 600 grams water into TM bowl. Blend 20secs/ speed 9. Scrape down sides and then add sugar (I use the whole 90 grams).
4. Cook 25mins/ varoma/ speed 3. You will find that the liquid bubbles up to the MC hole. When this occurs, decrease the temperature to 100C (by pressing the 100C button) for the remainder of the cooking time.
5. Add the remaining 400-500grams hot water and mix 3secs/ speed 3.
6. Using an extra bowl that is about 1.5L in capacity, place the nutbag over and then pour the soya bean liquid into the bag to strain. You can see after I have done this, my bag is just strung up over the bowl so it can continue to drip out.

7. If you are using a very fine material like a nutbag, feel free to squeeze out the liquid for maximum effectiveness. If your bag is not very fine, I don't recommend doing this as you will get the pulp pushed through which is not very nice to drink!
8. Taste for sweetness and adjust if required. 

Makes ~1-1.2L

Bon Appetit xx

Tips: the nutbag that I use has been so useful and easy to clean compared to a muslin cloth. A quick rinse and all the pulp is gone. I bought this one at a health food store.

Sunday, 13 July 2014

{everyday spaghetti bolognese in hermie}

There is not one person who I know that does not like spaghetti bolognese. Everyone has their own take on it but one thing that remains constant is that it is a regular in most households. It's a great combination of pasta, vegetables and meat. So, when serving it up to your family, you know they are eating a hearty, healthy, tasty meal especially when it comes to feeding the fussiest of toddlers!

It is also very versatile; the following recipe doubles as the sauce if you're going to make a lasagne (in Hermie) and when you make the full amount, there's enough for a family lasagne and a serve of bolognese as is. Who doesn't like 2 meals for the effort of 1? Enjoy xx

1 carrot (~120 grams), roughly chopped
1 zucchini, roughly chopped
1 brown onion, peeled & halved
3 garlic cloves, peeled
1 celery stick, roughly chopped (optional)
50 grams olive oil
500 grams beef mince, slightly frozen in 4cm pieces
5 medium size mushrooms, sliced
3 dried bay leaves
1 tablespoon TM vegetable stock concentrate (from the EDC)
salt to taste
50 grams tomato paste
800 grams chopped tomatoes (1 large tin)

1. Place carrot, zucchini, onion, garlic (& celery) into TM bowl and chop 3secs/ speed5. I find this still provides texture and the vegetables are not too fine. Scrape down sides of bowl.
2. Add olive oil and cook 5mins/ varoma/ reverse/ speed1. Scrape down sides of bowl.
3. Add mince to TM bowl. Cook 5mins/ varoma/ reverse/ speed1. Scrape down sides.
4. If using mushrooms, add them to the TM bowl. Also add bay leaves, TM stock, salt, tomato paste, and tomatoes to TM bowl. This will bring the contents near the 'max' mark on the bowl. Give the sauce a quick manual stir with the spatula and cook 15mins/ 100C/ reverse/ stir speed.
5. Check the sauce and manually stir through again. Cook for a further 25mins/ 90C/ reverse/ stir speed.
6. Serve with pasta and grated parmesan cheese.

Makes ~1.6L of sauce

Bon Appetit xx

Notes: slightly frozen mince is used as it takes longer to break down and therefore, the bolognese sauce still has the texture to it when fully cooked.