tag:blogger.com,1999:blog-86600899856234543412024-03-13T09:35:27.420+10:30Hermie the ThermieCooking adventures & other random things….MThttp://www.blogger.com/profile/14717497621332854259noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-8660089985623454341.post-70215999462427113042015-05-09T09:06:00.000+09:302015-05-09T09:08:59.531+09:30{banana & date pikelets with hermie}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG0jAKp4k_Djj4SnlERbusy9Qq18YMptqKLWBuVhbUf0zXfhIkILFEpkEX8tNZunHkslSuJD5Dj6UN1D_8Hf5MfOALZ9x2s6gOzcVhITFKv4hHM8dnPDcd5W8oxRS-vH1Pw91wun0PhrjG/s1600/2015-05-09+08.22.40.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG0jAKp4k_Djj4SnlERbusy9Qq18YMptqKLWBuVhbUf0zXfhIkILFEpkEX8tNZunHkslSuJD5Dj6UN1D_8Hf5MfOALZ9x2s6gOzcVhITFKv4hHM8dnPDcd5W8oxRS-vH1Pw91wun0PhrjG/s400/2015-05-09+08.22.40.jpg" width="400" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">It has been a long time since I posted a blog post on here. </span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">There are many excuses however that main reason is because we are expecting our third little person. Now that I'm over halfway, I'm finally able to muster up some energy to put a bit of love back into my cooking. This does not mean however that I can always find the energy to go to the shops and buy all my ingredients for those 'special' recipes that I really want to try.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">So, these pancakes are a favourite of mine to make and eat because they have few ingredients and are tasty and easy. When you look over at your fruit bowl and see a sad, tired looking banana you don't have to make a banana cake anymore but can have a go at these instead. They are not only a breakfast food in our house but an afternoon snack choice too for the little ones.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">I hope you enjoy (and might even have them for Mother's Day breakfast tomorrow!) xx</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">4 Medjool dates, seeds removed</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 large ripe banana (~180-190 grams), peeled</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">20 grams nuttelex (or butter or coconut oil)</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">180 grams Self-raising flour</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">sprinkle of bi-carbonate soda</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">280 grams milk of choice (I use soy milk to make it dairy free)</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1. Add dates into TM bowl and <b>chop 10secs/speed7</b>. Scrape down sides of bowl.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2. Add banana and nuttelex into bowl and <b>mix 5secs/ speed4</b>. Scrape down sides of bowl.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3. Add flour, bi-carb soda and milk into bowl and <b>mix 10secs/speed 4.</b>. Scrape down sides of bowl ready for pouring pikelets into fry pan.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">4. Heat fry pan on a medium heat and pour pikelet size drops into pan to cook. Flip over when bubbles appear on the surface.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">5. Serve with you choice of toppings. Ours are maple syrup & cream, ice-cream, jam or plain.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Makes 18-20 pikelet size morsels</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">TIP: I use a 30cm frypan to cook 4 at a time. I find this saves a lot of time versus a smaller pan and I can make a coffee in between batches :-)</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>MThttp://www.blogger.com/profile/14717497621332854259noreply@blogger.com0tag:blogger.com,1999:blog-8660089985623454341.post-42243324208063354852014-09-15T20:49:00.001+09:302014-09-15T20:49:17.536+09:30{san choy bao in hermie}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgue91HsKWwc0s02CAff8WqKtaW80DwnGYZMR6tMJ7lseRNvqIwxYk2_GXftF1zvsuiLzYKjMvckPkdbPCya06-_a0bppjoE0SJUtLx4bWGfNlzjyfDNVGE1RhdA1b_YLBkr6WV6B8TuJiZ/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgue91HsKWwc0s02CAff8WqKtaW80DwnGYZMR6tMJ7lseRNvqIwxYk2_GXftF1zvsuiLzYKjMvckPkdbPCya06-_a0bppjoE0SJUtLx4bWGfNlzjyfDNVGE1RhdA1b_YLBkr6WV6B8TuJiZ/s1600/photo+1.JPG" height="300" width="400" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Oh no, I've been neglecting this blog for so long that guilt is creeping in. I have been inspired in the last few months by lots of different things but finding the time to write up my latest experiments in the kitchen has been lacking. But, now I think I have my mojo back. Why? Well, in case you haven't heard, here in Australia the launch of the new TM5 has occurred just over a week ago. Having Hermie 2.0 in the kitchen is very exciting as there are some great new features... but this is not what this post is about. That will be in a separate one in the near future.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Isn't this supposed to be how to make san choy bao using Hermie? Yes it is and I think it fits in very well with all the different ways that people are eating these days. What I'm referring to is the latest diet craze or food allergy/intolerance. Although I have never been on any dieting bandwagon, I have experienced food intolerance and allergies myself and within my little family. These include lactose intolerance, dairy allergies, nut allergies, following the FAILSAFE diet and FODMAP. I think we've pretty much got all bases covered.</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">So, san choy bao is one of those dishes which is Asian flavour based (which is my favourite) and ticks lots of categories including:</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">- gluten free</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">- wheat free (check the sauces you're using)</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">- dairy free</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">- grain free</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">- carb free</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">- high protein</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">- and most importantly delicious.</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">It is easily made from the staple ingredients from an Asian Pantry as well as some fresh food items. A bonus is that it is very quick to make and the kids have fun 'making' their own little lettuce cups. Enjoy!</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3-4 dried shitake mushrooms</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">15 grams ginger, peeled, roughly chopped</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1-2 cloves garlic, peeled</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 small-medium carrot, peeled, roughly chopped 3-4cm</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">450-500 grams pork mince</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">20 grams vegetable oil (canola, rice bran, peanut etc)</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">12 baby cos lettuce leaves (your cups)</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">big handful of beansprouts (or to taste)</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1-2 spring onions, chopped to 1cm lengths</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">20 grams Shao XsIng wine</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">10 gram light soy sauce</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">15 grams dark soy sauce</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">10 grams oyster sauce</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">40 grams hoisin sauce</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1. Place mushrooms into bowl and pour over hot water to cover and soften mushrooms</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2. Place ginger, garlic & carrot into TM bowl and <b>chop 5secs/ speed5</b>. Scrape down sides of bowl.</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3. Add pork mince and oil to TM bowl and <b>saute 6mins/ varoma (TM5=110C)/ speed1/ reverse</b>. </span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">4. Meanwhile, drain water from mushrooms and dice (using a knife) into 0.5cm pieces and wash the 12 lettuce leaves and beansprouts and set aside for later.</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">5. Scrape down sides of bowl and with spatula, stir the bottom around.</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">6. Add wine, soy sauce, reserved mushrooms and spring onions into TM bowl and <b>cook 4mins/ varoma (TM5=110C)/ stir speed/ reverse</b>. </span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">7. Scrape down sides and add in dark soy, oyster sauce and hoisin sauce. <b>Cook 2mins/ 100C/ stir speed/ reverse</b>.</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">8. Once complete, pour into thermoserver and serve by scooping into reserved lettuce cups and topped with bean sprouts.</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Bon Appetit xx</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Serves 2-3 depending on appetite</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmX8PImCy2WsbHOYBidjcum4umPdfMXS2SzKDq5ljuX721eGEdyie-jzhwB1b-tbz_WJIMVeN-gcmy2xcNXCJ2AWj7aHONK5HrmJnPWnnyLgOb39orSsvSk-QUlnUUl-K-jujmtca2o_61/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmX8PImCy2WsbHOYBidjcum4umPdfMXS2SzKDq5ljuX721eGEdyie-jzhwB1b-tbz_WJIMVeN-gcmy2xcNXCJ2AWj7aHONK5HrmJnPWnnyLgOb39orSsvSk-QUlnUUl-K-jujmtca2o_61/s1600/photo+2.JPG" height="300" width="400" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Note: Great for finger food. Just need to use the tiny baby cos lettuce leaves and a teaspoon of filling.</span></div>
MThttp://www.blogger.com/profile/14717497621332854259noreply@blogger.com0tag:blogger.com,1999:blog-8660089985623454341.post-2286239200875470702014-07-27T20:33:00.000+09:302014-07-27T20:33:25.510+09:30{soya bean drink in hermie ... asian style}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieAg-lh0mLARSR0RVma1EnBRzmjf6j27CaQcqnEwHbokWKnTA6ES0DWWz5wox_ApCTMA1ji5GglhE6x05aP-vF7pNZWGJUePYSrU35XN46g5XiYAo-2r_ame9critZdWiu-wIXM8plW5gY/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieAg-lh0mLARSR0RVma1EnBRzmjf6j27CaQcqnEwHbokWKnTA6ES0DWWz5wox_ApCTMA1ji5GglhE6x05aP-vF7pNZWGJUePYSrU35XN46g5XiYAo-2r_ame9critZdWiu-wIXM8plW5gY/s1600/photo+1.JPG" height="400" width="300" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">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.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">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!</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">130 grams soya beans</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">water for soaking beans</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">60-90 grams sugar</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">600 grams water</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">400-500 grams hot water</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">nut bag for straining</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">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.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2. Using the TM steaming basket, strain the excess water from the soaked beans.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3. Add 600 grams water into TM bowl. Blend <b>20secs/ speed 9</b>. Scrape down sides and then add sugar (I use the whole 90 grams).</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">4. Cook <b>25mins/ varoma/ speed 3</b>. You will find that the liquid bubbles up to the MC hole. When this occurs, decrease the temperature to <b>100C</b> (by pressing the 100C button) for the remainder of the cooking time.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">5. Add the remaining 400-500grams hot water and mix <b>3secs/ speed 3</b>.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">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.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuENSkOr9FtDX23PJnACOAv2BoF7fqi7L4tV-QiHAxTckfmIfF-NzYH5gpwvwOzprG7Xo9Wr1rf_RgMvKmTZ6_YUu8uTuIU2yE6KPu-QtM_7Pe9L4oqV_qaGIHMnBdqS8sJY8mRJyktxfd/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuENSkOr9FtDX23PJnACOAv2BoF7fqi7L4tV-QiHAxTckfmIfF-NzYH5gpwvwOzprG7Xo9Wr1rf_RgMvKmTZ6_YUu8uTuIU2yE6KPu-QtM_7Pe9L4oqV_qaGIHMnBdqS8sJY8mRJyktxfd/s1600/photo+2.JPG" height="400" width="300" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">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!</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">8. Taste for sweetness and adjust if required. </span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Makes ~1-1.2L</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Bon Appetit xx</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">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.</span>MThttp://www.blogger.com/profile/14717497621332854259noreply@blogger.com1tag:blogger.com,1999:blog-8660089985623454341.post-11880280898974333262014-07-13T19:39:00.001+09:302014-07-13T19:39:28.846+09:30{everyday spaghetti bolognese in hermie}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3TdT9SPW53XNRgwUJdK2LnI4JnrABOd0qMkycbaG56Pl2Z6fJyKcYsrSnDX3Gunt3Qsoif7QIz0ON8nEQeX-GAj-AraDNoD9vX6iRHeBjZ4fWlfTK_fpFv2azi98Fy2fpdvBbZLxAXWIF/s1600/Spaghetti_Bolognese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3TdT9SPW53XNRgwUJdK2LnI4JnrABOd0qMkycbaG56Pl2Z6fJyKcYsrSnDX3Gunt3Qsoif7QIz0ON8nEQeX-GAj-AraDNoD9vX6iRHeBjZ4fWlfTK_fpFv2azi98Fy2fpdvBbZLxAXWIF/s1600/Spaghetti_Bolognese.JPG" height="300" width="400" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">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!</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">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</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 carrot (~120 grams), roughly chopped</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 zucchini, roughly chopped</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 brown onion, peeled & halved</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3 garlic cloves, peeled</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 celery stick, roughly chopped (optional)</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">50 grams olive oil</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">500 grams beef mince, slightly frozen in 4cm pieces</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">5 medium size mushrooms, sliced</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3 dried bay leaves</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 tablespoon TM vegetable stock concentrate (from the EDC)</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">salt to taste</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">50 grams tomato paste</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">800 grams chopped tomatoes (1 large tin)</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1. Place carrot, zucchini, onion, garlic (& celery) into TM bowl and chop <b>3secs/ speed5</b>. I find this still provides texture and the vegetables are not too fine. Scrape down sides of bowl.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2. Add olive oil and cook <b>5mins/ varoma/ reverse/ speed1</b>. Scrape down sides of bowl.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3. Add mince to TM bowl. Cook <b>5mins/ varoma/ reverse/ speed1</b>. Scrape down sides.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">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 <b>15mins/ 100C/ reverse/ stir speed</b>.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">5. Check the sauce and manually stir through again. Cook for a further <b>25mins/ 90C/ reverse/ stir speed</b>.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">6. Serve with pasta and grated parmesan cheese.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Makes ~1.6L of sauce</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Bon Appetit xx</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">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.</span>MThttp://www.blogger.com/profile/14717497621332854259noreply@blogger.com1tag:blogger.com,1999:blog-8660089985623454341.post-87027019022979580182014-06-09T20:46:00.001+09:302014-06-09T20:46:53.963+09:30{lemon tart or tart au citron in hermie}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSu6dWJ6TsR73EwXygZQdzyjcq4VRBUNgIe4eCRLoRuh2BuRiwY2h7Pr5WwIT0xtfE7ygaBLS0hA8I0XxaFSM3Ag9THof05Dh5v3PjbP3n43LIUoUre4vjZhSwx9qZ05H1ImRCaCliDqN/s1600/IMG_4209-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSu6dWJ6TsR73EwXygZQdzyjcq4VRBUNgIe4eCRLoRuh2BuRiwY2h7Pr5WwIT0xtfE7ygaBLS0hA8I0XxaFSM3Ag9THof05Dh5v3PjbP3n43LIUoUre4vjZhSwx9qZ05H1ImRCaCliDqN/s1600/IMG_4209-001.JPG" height="306" width="400" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Last week I was supposed to go to mum's for a family dinner with my sisters. When it's a big gathering I love to offer to make dessert because it's a chance to make something different. I was going to make a lemon tart. However, I fell sick with the flu and never made it past buying the ingredients.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">That being said, we had some lovely friends over for dinner this weekend and because I had the ingredients on hand, I gave the lemon tart another chance. Also, it happens to be one of Mr S's favourites and in his words "it's satisfying with just one big piece and I don't have to keep having more". These are big words for someone who doesn't normally eat sweet treats!</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">This tart is tangy and refreshing. I love the fact it uses the lemon juice as well as the zest and it is actually very easy to make. When you go to a cafe or restaurant next time, you'll look at the lemon tart in a different way because you'll think how expensive a slice of dessert is when it is sooo easy to make with basic pantry ingredients. On that note, Enjoy!</span><br />
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<b><span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Sweet Short Crust Pastry</span></b><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">340 grams plain flour</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">pinch of salt</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">150 grams unsalted butter, cut into 2cm cubes</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">90 grams caster sugar (or icing sugar)</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2 eggs</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1. Place flour, salt & butter into TM bowl. Mix <b>5secs/ speed 5</b> until mixed together and it resembles a bread crumb like mixture.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2. Add sugar and mix <b>3secs/ speed 5</b>.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3. Add eggs and mix <b>3secs/ speed 5</b>. Then, knead <b>30sec/ closed lid position/ knead button</b>.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">4. 'Pour' mixture out onto baking paper or ThermoMat and bring together to form a ball. Wrap in glad wrap and put into the fridge for about 1hr to rest. Have a rest and a cup of tea :-)</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">5. Pre-heat oven to 190C and roll out pastry to line a 23cm round fluted tart tin. I find rolling the pastry out between 2 pieces of baking paper the easiest. Trim the edges and rest in the fridge for another 10mins.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Lemon Filling</span></b><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Zest of 3 lemons</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">4 eggs</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2 egg yolks</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">250 grams caster sugar</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">200 grams thick cream</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">200 grams lemon juice</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1. Place lemon zest in TM bowl. Zest for <b>20secs/ speed 10. </b>Scrape down sides of bowl and zest another 10 secs if required. Set aside for later.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2. Put eggs, egg yolks and sugar into TM bowl. Mix <b>5secs/ speed 5</b>. </span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3. Add cream, lemon juice and zest to TM bowl and mix a further <b>5secs/ speed 5</b>.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Putting it together</span></b><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1. Line the pastry shell with a piece of baking paper and blind bake using baking beads/rice/cous cous for 10 mins. Remove the beads and bake for a further 5 mins.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2. Reduce temperature to 150C and pour lemon filling into tart pan (there may be some left over) and bake for 35-40mins until filling is set.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3. Rest and cool before serving. Serve as is or with double thickened cream.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Serves 8-10</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Bon Appetit xx</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Tips: With the offcuts of pastry and extra lemon filling, I make a small extra tart just for Mr S :-)</span><br />
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MThttp://www.blogger.com/profile/14717497621332854259noreply@blogger.com0tag:blogger.com,1999:blog-8660089985623454341.post-75438131190628090462014-05-16T19:30:00.001+09:302014-05-16T19:30:41.091+09:30{chorizo & chicken risotto in Hermie}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF1jR7Z-fn9PBfZ6HpDRCsVwlj0uEECkBP4NnE7R3kbLtcoQeIhAW_HMnDhW3SVVx7A99uFRzGkxnHbHLUZaEgltpp8340xfJp_C_5lFOcAarrUMuL15t8MzrwyuB9SmYJSO2lCgnAKguJ/s1600/IMG_4138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF1jR7Z-fn9PBfZ6HpDRCsVwlj0uEECkBP4NnE7R3kbLtcoQeIhAW_HMnDhW3SVVx7A99uFRzGkxnHbHLUZaEgltpp8340xfJp_C_5lFOcAarrUMuL15t8MzrwyuB9SmYJSO2lCgnAKguJ/s1600/IMG_4138.JPG" height="300" width="400" /></span></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">I have been doing Thermomix demonstrations for a number of months now and it has come that time in a Consultants life when your existing customers are sometimes coming back for more. What I mean, is that there might be a special offer for current owners so that they want to host another demonstration. And, although the demo menu is extensive, there is only so much Mushroom Risotto that people want to see. </span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">So, here is an alternative that I offer for such customers. It is a tweak on the Mushroom Risotto and has such a different flavour. Great for those that really enjoy a bit of meat in their meals and not a big dent in the weekly budget.</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">It is a real winner in my house and one of the dishes that Miss A (the fussy eater) approves of. She will eat it everytime I make it so I'm happy with that. Miss I loves it because she's not a fan of mushrooms and this has lots of flavour for her mature (4.5yr old) palette! Enjoy xx</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">100 grams parmesan cheese (block), cut into 2cm cubes</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 brown onion, peeled & halved</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">60 grams olive oil (or 30grams + 30grams butter)</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 chorizo sausage, skin removed, halved lengthways & sliced into small pieces</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">320 grams italian arborio rice</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">100 grams white wine</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 tablespoon TM vegetable stock concentrate</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">320-350 grams chicken thigh, cut into 3cm pieces (~ 4 small thighs)</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">720 grams water</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">100-200 grams baby spinach /rocket leaves</span><br />
<br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1. Place cheese into TM bowl and <b>grate</b> <b>20secs/ speed9</b>. Set aside for later.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2. Rinse out bowl to ensure the cooking of the risotto does not burn later.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3. Place onion into TM bowl and <b>chop 3secs/ speed 6</b>. Scrape down sides of bowl.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">4. Add oil and <b>saute 3mins/ varoma/ reverse/ speed 1.</b></span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">5. Meanwhile, prepare chorizo.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">6. Scrape down sides of bowl and give the bottom of the TM bowl a stir to ensure no food is sticking to the bottom. Add chorizo to TM bowl and <b>saute 2mins/ varoma/ reverse/ speed 1</b>. Scrape down sides of bowl.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">7. Add rice and manually stir through rest of the food. <b>Saute 3mins/ varoma/ reverse/ speed 1</b>. At the 1.5min mark, pour in wine (through the hole in the lid) and continue sautéing.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">8. Add in stock concentrate, chicken & water. Note, you'll be very close to the 'max' mark in the TM bowl. <b>Cook 15mins/ 100C/ reverse/ speed1</b>.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">9. While this is cooking, place spinach or rocket leaves into bottom of ThermoServer.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">10. When risotto has finished cooking, pour into ThermoServer and sprinkle over some reserved parmesan. Rest for a further <b>5 mins</b>.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">11. Stir the risotto so that the leaves are throughout and serve piping hot with extra parmesan sprinkled on top.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Bon Appetit xx</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Tip: I like to skin the chorizo sausage as I find it does not 'catch' on the blades. It is not 100% necessary but I think it makes for a better result.</span><br />
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MThttp://www.blogger.com/profile/14717497621332854259noreply@blogger.com0tag:blogger.com,1999:blog-8660089985623454341.post-60089890885731437972014-03-13T10:30:00.000+10:302014-03-13T10:30:07.739+10:30{banana cake in hermie}<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApJqxpvm3i_ZYSGfQags0MoJ0buu8F0Ui-tDsB70EGEwGha_89ClGNph5_sU4PTq9Ra6smIft0djMcVFRxzD09Ss22zLx9E1QOxkh1-6fvnifNi80rRD8Xy2M6mhYsbI6nMMqVOByy52c/s1600/BananaCake3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApJqxpvm3i_ZYSGfQags0MoJ0buu8F0Ui-tDsB70EGEwGha_89ClGNph5_sU4PTq9Ra6smIft0djMcVFRxzD09Ss22zLx9E1QOxkh1-6fvnifNi80rRD8Xy2M6mhYsbI6nMMqVOByy52c/s1600/BananaCake3.JPG" height="300" width="400" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">This morning when I looked over at our fruit bowl, it looked a little sad with two nearly black bananas and a half de-zested lemon. I'm not one to waste food and thought that I should either freeze the bananas in portions for later, or make a cake. I love cake for afternoon tea and snacks so definitely chose the latter.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">The recipe I have chosen to convert and tweak for the Thermomix (aka Hermie) is not an old family recipe but one from Donna Hay. I can't actually find the one that my mum used to make when we were children and ever since losing it, have been trying to find one that is just as moist, easy and tasty to make. Looking in "Off the Shelf" by Donna Hay, I think I have found it. The official taste test by Miss I and Mr S have passed so I think this one is here to stay.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">P.S. bananas are a very versatile ingredient. You can freeze them to make 'ice-cream', they are a great addition to a morning smoothie, great as fritters and they make a tasty, moist cake. Enjoy!</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">210 grams raw sugar</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">60 grams brown sugar</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">200 grams bananas (about 2 large ones), peeled, broken into pieces</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">125 grams butter, cut into 1.5cm cubes (can be straight from the fridge)</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3 eggs</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">150 grams sour cream (or yoghurt or cream)</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">270 grams wholemeal self raising flour (you can use normal if you prefer)</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1. Pre-heat oven to 180C. Line a 22cm square cake tin with baking paper.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2. Place raw sugar in TM bowl and <b>mill 20secs/ speed10</b>. Scrape down sides.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3. Add brown sugar, bananas, butter, eggs and sour cream into TM bowl. <b>Mix 5secs/ speed6</b>.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">4. Add flour and <b>mix 3secs/ speed5</b>. Pour into prepared cake tin & bake 40 minutes or until a skewer comes out clean.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">5. Serve as is with a warm cup of tea. If you want icing, a beautiful cream cheese or simple vanilla buttercream would work well.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlSkArNGexT5syVr9jA9kUM22u3I0egkNcy99GbF-nBsWSJXPPz4TPzUgGKCsc-SokldC_cbaLUrx826rnXsAJGE9nUzRfdGi1_9wMggfMqBBBytncYEywqnwfAl3l92tVSTI3UyAewVQB/s1600/BananaCake1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlSkArNGexT5syVr9jA9kUM22u3I0egkNcy99GbF-nBsWSJXPPz4TPzUgGKCsc-SokldC_cbaLUrx826rnXsAJGE9nUzRfdGi1_9wMggfMqBBBytncYEywqnwfAl3l92tVSTI3UyAewVQB/s1600/BananaCake1.JPG" height="150" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nJjJ6oMgegI9mKjbJmegJ3oGJYLtWwK2gBLmO2msRtukmmxReXU0S6lCRQkagiqjakZpjTwDaM-6XP4sMTKKWG4x5gv0fskvRsOhJ-fedEe_fXI3MMPGM6E-C_admsTn1RtEV1FSQCc5/s1600/BananaCake2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nJjJ6oMgegI9mKjbJmegJ3oGJYLtWwK2gBLmO2msRtukmmxReXU0S6lCRQkagiqjakZpjTwDaM-6XP4sMTKKWG4x5gv0fskvRsOhJ-fedEe_fXI3MMPGM6E-C_admsTn1RtEV1FSQCc5/s1600/BananaCake2.JPG" height="150" width="200" /></a><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Bon Appetit xx</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Tips: If you want to make it a bit naughty, then add some chocolate chips at step 4; about 150-200grams will do. This cake also freezes well so an easy snack for school/work lunches. Slice and freeze in portions to save time in the morning.</span><br />
<br />MThttp://www.blogger.com/profile/14717497621332854259noreply@blogger.com0tag:blogger.com,1999:blog-8660089985623454341.post-2915934220150356392014-03-10T20:27:00.000+10:302014-03-10T20:27:10.567+10:30{indonesian spicy roast chicken with hermie}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEholD9olx07qUCKNq2DchwntkNjDli27Ncgv67pb_tSLey58lPIYKgooKWtADMFUo2Hd5r18qzBiwolBoZUmbbbYvkuKUtfdLwC29CmjCA02A1Z5Vt4nmGqvPFu6yA0M0HPuepDPJRvVRxa/s1600/IndonesianSpiceChicken1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEholD9olx07qUCKNq2DchwntkNjDli27Ncgv67pb_tSLey58lPIYKgooKWtADMFUo2Hd5r18qzBiwolBoZUmbbbYvkuKUtfdLwC29CmjCA02A1Z5Vt4nmGqvPFu6yA0M0HPuepDPJRvVRxa/s1600/IndonesianSpiceChicken1.JPG" height="300" width="400" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">There are many ways to roast a chicken but for some reason I seem to find ones with Asian flavour combinations appeal to me more. It's probably because growing up in a Chinese Malaysian household, spices and herbs like ginger, spring onion, coriander, turmeric and chilli were a weekly staple, bought and used in everyday dishes. My palate is less familiar with 'western' herbs such as tarragon, sage and rosemary. Having said that, one of the unexpected benefits of having Hermie is that I am being more creative and my family is eating a larger variety of food. I'm getting better at cooking western meals and am slowly discovering new flavour combinations.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Having said that, there are times that I just crave rice and a meat and a vegetable dish. The recipe below is really handy and fits into this category. It comes from an 'essential' asian cookbook that has sat on my bookshelf for a while and I've finally had time to peruse it and mark out all the recipes I want to try. First off the list is this Indonesian Spicy Roast Chicken recipe. It's great to use the whole chicken if you're entertaining friends and family, however, if you want to keep it simple, just use some chicken pieces like drumsticks instead. Enjoy!</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1.5-1.6kg whole chicken</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 red chilli</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3 cloves garlic, peeled</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2 teaspoons peppercorns</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">5 grams brown sugar</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">40 grams soy sauce</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2 teaspoons turmeric</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">20 grams lime juice</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">drizzle of vegetable oil (can use butter)</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1. Pre-heat oven to 180C.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2. Butterfly whole chicken and place on a roasting rack in a baking tray. Roast for 30mins.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-CiEDETtDunZ2OE4sZLrpp8-Z_mz-8AplBWjz3NxY5z1sHsInRFAB7Rs-hHogJ47ixtuORfdgDyWWFKFzPcuf7gTdF5vQdewYkAYTtD526IRwbQuvrFzAjdXfTtvuuJTIn4GyE1PCj2Jg/s1600/IndonesianSpiceChicken3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-CiEDETtDunZ2OE4sZLrpp8-Z_mz-8AplBWjz3NxY5z1sHsInRFAB7Rs-hHogJ47ixtuORfdgDyWWFKFzPcuf7gTdF5vQdewYkAYTtD526IRwbQuvrFzAjdXfTtvuuJTIn4GyE1PCj2Jg/s1600/IndonesianSpiceChicken3.JPG" height="240" width="320" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3. Meanwhile, prepare marinade. Place chilli, garlic, peppercorns & brown sugar into TM bowl. <b>Chop 5secs/ speed7</b>. Scrape down sides of bowl.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">4. Add in soy sauce, turmeric & lime juice (t<i>ip: squeeze lime directly onto lid with MC in to prevent pips going into bowl</i>) and <b>mix 3secs/ speed 4</b>.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">5. Take chicken out of oven after 30mins and pour marinade over the top. Using a basting brush, make sure it is spread out all over chicken. Drizzle over some vegetable oil over the chicken and roast for another 30-40mins until juices run clear.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">6. Cut Asian style and serve with steamed rice and green vegetables (my favourite is to serve with Kang Kong stir fried with blachan, garlic and chilli).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJUg136k8SjodFCQlSp5r3UJdCQmqf-EECm07HVxRxny3Ybvz4xOV0sq7zvEwn3i5iCiEPmnT_kMR8kFi2fnVX55R_Ctuh-iN7_1-Gu09j_ygWwtuk6fUAsAUGV-FK2z3rEHZ8-T80mcr0/s1600/IndonesianSpiceChicken2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJUg136k8SjodFCQlSp5r3UJdCQmqf-EECm07HVxRxny3Ybvz4xOV0sq7zvEwn3i5iCiEPmnT_kMR8kFi2fnVX55R_Ctuh-iN7_1-Gu09j_ygWwtuk6fUAsAUGV-FK2z3rEHZ8-T80mcr0/s1600/IndonesianSpiceChicken2.JPG" height="240" width="320" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Serves 4-6 in a shared meal.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Bon Appetit xx</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Tips: To turn this into an all-in-one meal, after step 5, do not rinse the TM bowl out. Fill with 1500grams water and steam (300-400grams) rice in Hermie. This will produce a flavourful rice to go with your chicken. Cook for about <b>15-20mins/ varoma/ speed2</b>. In the last 5 minutes, add some green veg, oyster sauce and sesame oil to the varoma and there you have it!</span><br />
<br />MThttp://www.blogger.com/profile/14717497621332854259noreply@blogger.com0tag:blogger.com,1999:blog-8660089985623454341.post-17058299368169425432014-02-26T10:05:00.000+10:302014-02-26T10:05:12.054+10:30{apricot jam in hermie}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKfKUEvAVGQcVRvOEnEKhFqx-OM5FGlrePTOcvG9Evx38OkOjAHVI1BT1ALHJ6_s8IOiWYkIdCPcheJqxw5ujWMFwpDv-v-37E1azS8LNodaQB4hZgA6KGGOGufey7vbXPMq7uHXyqebxU/s1600/jam1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKfKUEvAVGQcVRvOEnEKhFqx-OM5FGlrePTOcvG9Evx38OkOjAHVI1BT1ALHJ6_s8IOiWYkIdCPcheJqxw5ujWMFwpDv-v-37E1azS8LNodaQB4hZgA6KGGOGufey7vbXPMq7uHXyqebxU/s1600/jam1.JPG" height="300" width="400" /></a></div>
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<span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">I'm not one of those people who are lucky enough to have a large backyard to grow my own fruit and vegetables so for the whole of summer, I've been on the lookout for cheap, nearly overripe apricots. Why? Because Apricot Jam is Mr S's most favourite jam flavour and I can see why. He has grown up with amazing Auntie's that have made jam for most of his childhood and having tasted it myself, it's super tasty. It has a beautiful chunky texture (so you know there are real apricots in there) and the orange colour is vibrant and natural.</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">I don't have their recipe but I'm trying to do Apricot Jam justice. This is best served on a chunky piece of toast with a dollop of thick cream in the middle. Or, if you're more adventurous, make some homemade rough puff pastry and fill with jam for an Apricot Danish. Delish!</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">650-700 grams apricot, quartered and de-stoned</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 green apple, quartered and de-seeded</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">30 grams lemon juice</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">450grams raw sugar</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">150grams water (1.5 MC's)</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1. Add apple to TM bowl and <b>chop 3secs/ speed 6</b>. Scrape down sides of the bowl.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2. Add apricot, lemon juice and sugar to bowl. <b>Cook 80mins/ 100C/ speed2 </b>with MC on it's side (or the TM basket on the top).</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3. Pour into sterilised jars. I find using my old baby bottle steriliser the easiest way to sterilise jars. If you don't have one of these lying around, sterilise the old fashioned way either boiling or putting them in the oven <i>(Disclaimer: make sure you read up how to do this properly!)</i></span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Bon Appetit!</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Makes about 2x 400ml jars</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivrOePflEdzx5FioFCl9ucruEAH8beKyfNHqdZU9rgUfV2T9SkYNnShIvlAqes_S43VZFaW3AeHVMR3uiHuUdXTU0Y-fjdqYAj_t2d8n64q0XFZNb0vVmqB558O_YuKYL0VN1bKPf8uzoT/s1600/jam2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivrOePflEdzx5FioFCl9ucruEAH8beKyfNHqdZU9rgUfV2T9SkYNnShIvlAqes_S43VZFaW3AeHVMR3uiHuUdXTU0Y-fjdqYAj_t2d8n64q0XFZNb0vVmqB558O_YuKYL0VN1bKPf8uzoT/s1600/jam2.JPG" height="240" width="320" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Tip: If you want a smooth jam, wait until it has cooled for about 15mins and then blend 1min/ speed9.</span>MThttp://www.blogger.com/profile/14717497621332854259noreply@blogger.com0tag:blogger.com,1999:blog-8660089985623454341.post-18783700457363191122014-02-22T13:29:00.001+10:302014-02-22T13:29:33.076+10:30{green papaya and crab salad with hermie}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbhRmg3JCvR4p4dArZdPNzok7EaD2tdZteZF9xDA5BZCUdSxDrbL6IRMnzMIekmlZ7KRlE4nAojeKjgxxszmeVNLQiNAHq_U2wFH-DdurNpIIWIa8X61cklpVZsDuJcLIupgZ77WDTTHyI/s1600/DSC_1794-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbhRmg3JCvR4p4dArZdPNzok7EaD2tdZteZF9xDA5BZCUdSxDrbL6IRMnzMIekmlZ7KRlE4nAojeKjgxxszmeVNLQiNAHq_U2wFH-DdurNpIIWIa8X61cklpVZsDuJcLIupgZ77WDTTHyI/s1600/DSC_1794-001.JPG" height="267" width="400" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">This is a traditionally a vietnamese salad and is based on Luke Nguyen's salad that can be found <a href="http://www.sbs.com.au/food/recipes/green-mango-salad-tiger-prawns" target="_blank">here</a>. It's so easy to make with the help of the Thermomix because you can put all the dressing ingredients in Hermie to cook and then get on with the task of julienning the green papaya (or mango) and removing the crab meat from the shells. Today, we're celebrating Valentine's day and this will be served as the entree for our dinner. Enjoy!</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><b>salad Ingredients:</b></span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">5 perilla leaves</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">5 mint leaves</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">5 Vietnamese mint</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">5 Asian basil leaves</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 green papaya (paw paw), peeled and julienned</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2 blue swimmer crabs, cooked and meat removed</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 long red chilli, stem removed</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 tablespoon fried red Asian shallots</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 tablespoon fried garlic chips</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 tablespoon crushed roasted peanuts (optional)</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><b>nouc mam cham dipping fish sauce:</b></span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2 garlic cloves, peeled</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 bird’s eye chilli, stem removed</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">60 grams fish sauce</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">60 grams rice vinegar</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">40 grams sugar</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">125 grams water</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">40 grams lime juice </span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1. Place perlilla, mints and basil leaves into TM bowl. <b>Chop 3 secs/ speed5</b>. Set aside for later. Rinse the bowl out for step 2 (no need to dry).</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2. We now proceed to the dipping sauce. Place the garlic and chilli into TM bowl and <b>chop 3 secs/ speed6</b>. Set aside in a bowl that you will later use to mix the rest of the dressing in. Scrape down the sides.</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3. Add the fish sauce, vinegar, sugar and water to the bowl and <b>cook 6mins/ 90C/ speed1</b>. </span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">4. Meanwhile, julienne the papaya and place in bowl with the reserved herbs from step 1. </span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">5. Squeeze lime juice onto lid of TM bowl (so the pips don't fall in and <b>mix 2secs/ speed 2.</b></span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">6. Store in a container in the fridge for up to 5 days.</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">7. Slice red chilli and add this and crab to bowl with papaya and herbs.</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">8. When ready to serve, drizzle over sauce, mix and serve immediately.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Bon Appetit xx</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Serves 2</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Tips: If you julienne the papaya or mango before hand, you can keep them crisp by storing them in a bowl and covered with ice water.</span></div>
MThttp://www.blogger.com/profile/14717497621332854259noreply@blogger.com0tag:blogger.com,1999:blog-8660089985623454341.post-12705896453162798222014-02-09T19:31:00.002+10:302014-02-09T19:31:43.248+10:30{review: "Charlotte Vanilla Chocolate" cake}<span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">I wanted to make something a bit different for Chinese New Year and had a look through my recipe books. I found on my shelf the "I 'heart' Chocolate, I love Thermomix' cookbook. I bought this recipe book as I just love reading new ones and gaining ideas and inspiration but there was no special occasion yet to try and make a chocolate creation. I love baking and making desserts and the rest of my family had delegated such task to me for our annual feast.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXOszxN9jbYKAI1xzWHRToEKn4f0knZw1lwMF919d_52nl0OZ87q4pL61ryDGfkRRBF-OHhZOWRD9yOhbmJwoUu9KuAQxg2SUx9HqA94pCgX_X9rJOgUxoBtSj39tu5i_rWb5UhKWcivvf/s1600/Chocolate+book.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXOszxN9jbYKAI1xzWHRToEKn4f0knZw1lwMF919d_52nl0OZ87q4pL61ryDGfkRRBF-OHhZOWRD9yOhbmJwoUu9KuAQxg2SUx9HqA94pCgX_X9rJOgUxoBtSj39tu5i_rWb5UhKWcivvf/s1600/Chocolate+book.jpeg" height="320" width="280" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">So, I flicked through the book and shortlisted a number of recipes. These included: The Swiss Forest Gateau, The Origine and the Chocolate & Coffee Cake. In the end, the "Charlotte, Vanilla Chocolate Cake" won out as it didn't look too difficult, didn't look like it took too much time and didn't have coffee or liquor in it for the little ones. I would have been correct on all these assumptions if only I read the recipe not once, not twice but three times! So, below, I have compiled a bit of a tips and tricks guide for this particular recipe and if anyone feels inclined to make it, then hopefully it will help them too. Having said that, I always have fun baking and can usually save my creations to make something presentable. As you will see from the pictures, my version definitely does not look as elegant but still tasted yummy.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWyZ-YwN5mzvCtQQAN_tXgQ_83sx7a9ABwV-z6LfiIpuaCa6ZtSwowGGt1hKSIhTBRps7zhOaoPpT1mYqS6ZjC6UUhneQZv6GcdgFdHUpF8HjOtsJhWcsDqGvuPTxZ6uczfyLx7JJwLo95/s1600/Charlotte+Cake.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWyZ-YwN5mzvCtQQAN_tXgQ_83sx7a9ABwV-z6LfiIpuaCa6ZtSwowGGt1hKSIhTBRps7zhOaoPpT1mYqS6ZjC6UUhneQZv6GcdgFdHUpF8HjOtsJhWcsDqGvuPTxZ6uczfyLx7JJwLo95/s1600/Charlotte+Cake.jpeg" height="400" width="300" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Firstly, when I initially read the recipe, I thought it would take about an hour to make and assemble. Maybe I was tired from doing a Thermomix Demo that day, but in reality it took 3 hours to make (including fixing my mistakes).</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Secondly, reading through the ingredients list, it seems quite straight forward. However, it does state a total of 180grams of egg yolks for the Chocolate Sponge and Vanilla Mousse. Do you know how many eggs that requires? I did not and happened to have 13 eggs in my fridge. This was not quite enough. I would buy 2 dozen to make sure there are enough in case you have any mistakes. You will also have quite a lot of egg whites left over so either freeze them or offer to make 2 desserts for your function and make a pavlova too :-) Also, for the caster sugar, I would use the commercial pre-made caster sugar instead of milling raw sugar. I find that the commercial stuff is dryer and less granular especially when you're making something quite fiddly and delicate. GELATINE. What can I say? I used Gelatine leaves for this recipe and it is probably the first and last time I will ever use this ingredient. I'm used to using the powder form and forgot that there are different strengths to the leaves. In the recipe, it states 2.5 leaves. They forget to mention that it needs to be of the strongest strength (titanium)! I happened to use to complete opposite and already added it into the Mousse before realising. To fix, I had to dissolve 8 more sheets and then re-mix therefore converting the Mousse into a jelly. It still tasted good but did not have the correct fluffiness that a Mousse should have. Last tip for the ingredients would be the amount of cream to be whipped. Altogether, the recipe needs 750grams of whipping cream. When you go to the shops, it will all be in mL. I recommend buying 1kg of cream to make sure you have enough.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Thirdly, although the method is written for each component, I found 'intertwining' the methods a bit more efficient. For example, while the chocolate sponge is cooking (step 5), start on the Vanilla Mousse. When you have completed step 5 of the Mousse, go back to the Chocolate Sponge (step 6) and assemble in the ring or cake tin. Something to note for the Chocolate Sponge as well is the use of a 'large lined oven tray' in step 6 to bake to Sponge on. Nowhere can I find the dimensions of the oven tray. I basically used the largest one that could fit in my oven. This however, was not large enough to create the "4cm strip of cake to line the inside (sides)" in one strip. Instead, I had to cut an extra square so that my cake did not look as good. So that you do have one complete strip of cake, I've done the calculations and require a oven tray that is at least 63cm wide for a 20cm ring/cake tin. That's all well and good if you've got an oven to match (which I don't have). Because of this, my Chocolate Sponge also ended up a bit 'thick' and therefore not as dainty. However, it was easier to cut the pieces required and lift off the tray. Having said that, I ended up with a puzzle of sponge pieces for the bottom of the cake and a nice circle of sponge for the top. No one could notice but <i>I </i>knew it was there.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Lastly, other tips for assembling the cake. In step 3 of the Vanilla Mousse, you 'leave the custard to cool to body temperature'. I would recommend placing cling wrap on the top to stop a skin forming and actually placing it in the fridge while you progress with the rest of the recipe. In step 6 of the Vanilla Mousse, after adding the Mousse to the top of the assembled Chocolate Sponge sides and base, I would pop the tin into the fridge for a good 30minutes to start the Mousse setting. After it is a bit more solidified, I would then add the top Chocolate Sponge circle. I learnt the hard way and mine started sinking into the Mousse and my panic rose just that bit more... After completing step 2 in the Chocolate Mousse layer, I would put the Mousse into a piping bag and cool in the fridge while the cake is solidifying a bit more. After about 30 mins, I would then pipe the Chocolate Mousse over the top layer of the Chocolate Sponge. Any earlier and it feels too wobbly. Even better, leave the cake overnight in the fridge and pipe over in the morning. Finally, in the meantime, make some chocolate decorations to go on the top if you aren't sick of chocolate yet!</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">I hope these tips help you out to make this cake. Mine didn't look perfect however, it still tasted lovely. I've definitely learnt from my mistakes will read any future recipe from this cookbook 10 times! (maybe just 5 haha..)</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Bon Appetit xx </span><br />
<br />MThttp://www.blogger.com/profile/14717497621332854259noreply@blogger.com0tag:blogger.com,1999:blog-8660089985623454341.post-85642584637990589872014-01-25T17:41:00.000+10:302014-01-25T17:41:30.757+10:30{CNY: chicken & jellyfish in hermie}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ekfCbDpTV6kQH7wwGQ0H1-EEeIxUZJVhoSkqnZi62vRDwHnalqruItM4J1jrfVrAvMyjKm8lswBf5cn2j1rnV5-E8kSePLy50_9MQbDighhT2s0g7nkbBNjpVY_OEgwk_Vg6tZHjHFtp/s1600/DSC_1737.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ekfCbDpTV6kQH7wwGQ0H1-EEeIxUZJVhoSkqnZi62vRDwHnalqruItM4J1jrfVrAvMyjKm8lswBf5cn2j1rnV5-E8kSePLy50_9MQbDighhT2s0g7nkbBNjpVY_OEgwk_Vg6tZHjHFtp/s1600/DSC_1737.JPG" height="267" width="400" /></span></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Chinese New Year is one of those celebrations that is always celebrated in my household. We may not be the most 'Chinese' of families however, I like to think that we keep a couple of the most important traditions to the celebration; the reunion dinner (a feast!) and the giving of 'hong pau' or 'red envelopes'. The reunion dinner is celebrated on the eve of Chinese New Year and we either go to a chinese restaurant or someone's house. With our families ever growing and little ones about, in recent years we have done less of the restaurant and more 'pot luck' where everyone brings 1 (or 2) traditional dishes. This year being the first year that I've got Hermie (or the Thermomix) I'm interested in seeing what I can cook in it to make this time of year easier.</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">The first dish that I'm trying is a Chicken and Jellyfish dish. Jellyfish you say? It sounds weird to non-Chinese people but in fact, it does not taste like much but instead provides texture to this dish. It can be found in Asian Grocers as is (usually near the green vegetables) or pre-prepared in packets sometimes with assorted flavourings. I buy the 'as is' variety as often the pre-prepared packets have MSG which I stay clear of.</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">When you have a look at this recipe, there's a bit of cooking and lots of mixing. However, I have found that using Hermie makes a big difference. You see, the most tedious part of this dish is the cooking and shredding of the chicken. I'm impatient and always want to shred the chicken apart as soon as it leaves the hot water and end up burning my hands. However, with Hermie, once the chicken is poached, you can literally shred the chicken in a few seconds. Time Saved! I hope you enjoy this and let me know if you try it.</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 good size handful of bunch coriander</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 chicken breast (about 350 grams)</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">330-350 gram uncooked jellyfish</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 tablespoon soy sauce</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2/3 tablepoon sesame oil (preferably Ghee Hiang brand)</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1/2 tablespoon Sriracha chilli sauce (or to taste)</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2 tablespoons tomato sauce</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1. Rinse off salt from jellyfish and soak in cold water for 2 hours. Change the water about every 30mins to reduce the amount of saltiness.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2. Meanwhile, place coriander into TM bowl and <b>chop 2-3secs/ speed 6</b>. Set aside in a bowl to be used for serving.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3. Place 1000 grams of water and chicken into TM bowl. Poach for <b>14mins/ 100C/ speed1/ reverse.</b></span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">4. While the chicken is cooking, boil a kettle full of water. When done, empty the water soaking the jellyfish and give the jellyfish a final rinse. Place back in bowl and pour over hot boiled water. Once it 'shrivels' up (about 1-2minutes), drain from the water and slice thinly. Place into the serving bowl with the coriander.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNcuQvfgTynGRnERMMSn7sqGirngmmqJUwEldUQ4k-nmETA2GWaox2NRx661vRTBpgIZ_IfKTEMmMefLn5RTTJqGi432FglzUTlPIafAiLrZbJy7-_f8_VJxUcR_jl0c3P2RSPpLZlYRnq/s1600/IMG_3404.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNcuQvfgTynGRnERMMSn7sqGirngmmqJUwEldUQ4k-nmETA2GWaox2NRx661vRTBpgIZ_IfKTEMmMefLn5RTTJqGi432FglzUTlPIafAiLrZbJy7-_f8_VJxUcR_jl0c3P2RSPpLZlYRnq/s1600/IMG_3404.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Jellyfish soaking</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYjbUKzwVq6kI-gTb52z6ErwNtRcMzR6IVDqhhBgUGVbsMGLsWWRFpdoCBlEUg1-tG3UohBnGBbgKvnUb1UMQWqUwmgJWVt-XODazpqliQtFT9_zPFo7OrZ1dt96ums12bLZ5mVMOwdw_G/s1600/IMG_3405.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYjbUKzwVq6kI-gTb52z6ErwNtRcMzR6IVDqhhBgUGVbsMGLsWWRFpdoCBlEUg1-tG3UohBnGBbgKvnUb1UMQWqUwmgJWVt-XODazpqliQtFT9_zPFo7OrZ1dt96ums12bLZ5mVMOwdw_G/s1600/IMG_3405.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">After hot water</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgci1ENtPak_YghyXwQlmNggGWoTK0ACV7g6ykB1KtapRMsPKXOS46wXQlXKE3OXyY9ZcbIY61TJ4CVnFpNpDQciX0CN9TNs7DpF6usftJV_SoSW8J3OGV-CsA5JqGo0BGCdfpwqAe17fw/s1600/IMG_3406.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgci1ENtPak_YghyXwQlmNggGWoTK0ACV7g6ykB1KtapRMsPKXOS46wXQlXKE3OXyY9ZcbIY61TJ4CVnFpNpDQciX0CN9TNs7DpF6usftJV_SoSW8J3OGV-CsA5JqGo0BGCdfpwqAe17fw/s1600/IMG_3406.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">sliced thinly</span></td></tr>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">5. When chicken has finished, drain off the water and <b>shred 3secs/ speed 4/ reverse</b>. We want a rough, coarse shred, one that is not too fine so be careful as 1 second can make a big difference.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">6. Place chicken into serving bowl with the rest of the sauces and mix through. Put in the fridge until cool and serve as part of a banquet style meal.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Tips: This is best made the night before or morning of the dinner as the flavours develop further and should be served cold.</span></div>
<br />MThttp://www.blogger.com/profile/14717497621332854259noreply@blogger.com0tag:blogger.com,1999:blog-8660089985623454341.post-12681926711383738902014-01-09T21:44:00.001+10:302014-01-09T21:44:47.208+10:30{3-ingredient coconut ice-cream in hermie}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAOrl7pZAZjrCojpHtluK1BIuuSjxkCchuadMsIWt_1Ya7rx-c6aZ8PeFKmsHGlLW_HVW0e5HkgIR5aeZaPHV5vGIqTPBH4tnSdRZlKCrzvLjf-vtzRNZXjWPMVs3GVZ965z94e4oZrcnL/s1600/coconut+ice-cream.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAOrl7pZAZjrCojpHtluK1BIuuSjxkCchuadMsIWt_1Ya7rx-c6aZ8PeFKmsHGlLW_HVW0e5HkgIR5aeZaPHV5vGIqTPBH4tnSdRZlKCrzvLjf-vtzRNZXjWPMVs3GVZ965z94e4oZrcnL/s1600/coconut+ice-cream.JPG" height="268" width="400" /></a></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">There are so many ice-cream flavours around that I can't even imagine some of them when I hear what a friend has recently tried. Having said that, one of my favourite ice-cream flavours is coconut. However, this is a flavour that is rarely sold in the shops in Australia and I'm sure that if it was, it would be full of additives and numbers that I don't want to be putting into my body. I have found it once in an Asian Grocer, however it was very watery and a granita-like consistency that was very hard to scoop when frozen solid.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">So, when I received <a href="http://adamliaw.com/" target="_blank">Adam Liaw</a>'s latest recipe book for Christmas, "Asian After Work", I was pleasantly surprised to find the simplest coconut ice-cream recipe in there. I had to give it a go and took it to a friend BBQ for dessert. It was a great hit! Here it is "Thermomix" converted. Enjoy xx</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">100 grams raw sugar</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">420 grams coconut milk (1 400ml can)</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">300 grams thickened cream (about 1 300ml carton)</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1. Place sugar into dry TM bowl and <b>mill 10secs/ speed 10</b>.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">2. Add coconut milk and cream to bowl and <b>cook 6mins/ 90C/ speed 2</b> until sugar is dissolved and mixture is warmed through.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">3. Pour into a freezer proof container and chill in the freezer for about 5 hours.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">4. After 5 hours, pour mixture back into TM bowl and <b>churn 10secs/ speed 6</b>. Then, <b>2-3 times/ 2 secs/ closed lid position. </b>Re-freeze for about another 5 hours or even better overnight.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">5. Serve as is, with a banana fritter or with some sweet tropical fruits like Rambutan & Pineapple (as above).</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Makes about 700ml.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Tips: If you don't have thickened cream, you can use pouring cream. However, you may need to repeat step 4 again (which will add time to the freezing length).</span></div>
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MThttp://www.blogger.com/profile/14717497621332854259noreply@blogger.com2tag:blogger.com,1999:blog-8660089985623454341.post-66095181990565721642014-01-06T07:30:00.000+10:302014-01-06T09:33:02.091+10:30{chicken nuggets in hermie}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWBrT-8VfVLMuPdCquD0ezss4R94F3MxUxgt4o8of5jjtPIGAXdnOqweSttREhXNwS4huE1_W1DhNlFOGuDFxaWzaELzCsuL3LlZb3l74W-A9-oue7eaXCH9a8jr1-qw6L-7HdHbSbtJ_O/s1600/chicken_nuggets.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWBrT-8VfVLMuPdCquD0ezss4R94F3MxUxgt4o8of5jjtPIGAXdnOqweSttREhXNwS4huE1_W1DhNlFOGuDFxaWzaELzCsuL3LlZb3l74W-A9-oue7eaXCH9a8jr1-qw6L-7HdHbSbtJ_O/s400/chicken_nuggets.JPG" width="400" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">I was looking around the internet and social media trying to gain a little inspiration for something new Miss A could try eating. Everywhere you see, children love eating with their hands to feel what a new food is like and nuggets fit perfectly into this category. The trouble is, is that nearly every recipe I have found, contains a bit of parmesan cheese and uses an egg wash before crumbing. These are 2 things that Miss A cannot eat. </span><br />
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<span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">Therefore, the below recipe is my take on the classic Chicken Nugget albeit a bit healthier and full of those ‘hidden’ vegetables that all parents like to sneak in. I find by adding a good amount of veggies means that the chicken breast does not dry out too much and the nuggets are still moist to eat. Enjoy xx</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">6 weet-bix</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">500-600 grams chicken breast, cut into ~4cm chunks<br />drizzle of garlic oil</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 small zucchini</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 leek, white part only, cut into 2 </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">300 grams sweet potato, cut into ~1 cm slices <br />5 turns of the ”Chef’s Choice” Sicilian style seafood seasoning or to taste (optional) - See note</span><span style="color: #666666; font-family: Trebuchet MS, sans-serif;">
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1. Pre-heat oven to 200C.</div>
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2. Place weet-bix into TM bowl and <b>crush</b> <b>3secs/ speed 6</b>. Set 2/3’s aside in a small shallow bowl. Place the rest of the weet-bix in a large bowl that will be used to combine all ingredients.</div>
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3. Place chicken into TM bowl. <b>Mince</b> <b>2-3 times/ 1-2secs/ closed lid position/ turbo</b>. Set aside in the large bowl. </div>
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4. Place zucchini, leek & sweet potato into TM bowl and <b>chop 3secs/ speed6</b>. Add garlic oil over the chicken. You don’t have to add the garlic infused oil however, I find it adds another layer of flavour to the nuggets. <b>Saute 3mins/ varoma/ stir speed/ reverse</b>. Add to chicken in bowl & add seasoning or salt if using.</div>
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5. Mix with your hands and form either nugget style shapes or balls. Coat in the reserved weet-bix crumb and place on a lined oven tray. (This mixture is quite wet but works well if you use one gloved hand to make the nugget and one ‘naked’ hand to crumb the nugget.)</div>
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6. Once all nuggets/balls are complete, give them a quick spray of olive oil over the top.</div>
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7. Place in a pre-heated oven for 15minutes. Take the nuggets out and flip them over. Increase the temperature of the oven to 220C and bake another 10 minutes or until golden.</div>
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8. Take out of the oven when done and cool slightly before serving with your favourite tomato sauce.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVTy3wLFgWOK2sv5l-b7bDhKhwPpH_Fj6qjKxtdzgcJZRfX5uoq2MF-zXwtgefoQuD5r1yNAqpwjiujzKvY3MramX5hgUvRqSHVXKK1ElWMqQaiDA38MYZOBQJCI2oVBMrwz9wb0pVlqd/s1600/chicken_nuggets2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVTy3wLFgWOK2sv5l-b7bDhKhwPpH_Fj6qjKxtdzgcJZRfX5uoq2MF-zXwtgefoQuD5r1yNAqpwjiujzKvY3MramX5hgUvRqSHVXKK1ElWMqQaiDA38MYZOBQJCI2oVBMrwz9wb0pVlqd/s400/chicken_nuggets2.jpg" width="300" /></a></div>
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Makes 40-45 nuggets.</div>
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Tips: These can be cooked in a frypan instead of oven baked however, they might end up a bit oilier. Also, I have used weet-bix to absorb a bit of the moisture in the mix however, a good batch of bread crumbs thrown in would do the trick too. Finally, I like to use a white zucchini because my Miss A loves to scrutinize her food before eating and it does not stand out as much in the mixture as the more common green zucchini.</div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Note: This seasoning looks like this:</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><a href="http://www.vivehealth.com.au/images/P/sicilian-seafood-seasoning-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://www.vivehealth.com.au/images/P/sicilian-seafood-seasoning-1.jpg" width="193" /></a></span></div>
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MThttp://www.blogger.com/profile/14717497621332854259noreply@blogger.com2tag:blogger.com,1999:blog-8660089985623454341.post-35858854025409902252013-12-29T20:03:00.000+10:302013-12-29T20:03:15.865+10:30{muesli bars in hermie}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivh_tnT9aYtSlF28OrOIlKjNo59F_mqGnASi6Fn_zCwrotYa2Lcf3hy3iskCrtpYySkX5kv6ykQXdsJKrpphvHLe5jnerPCs3pHBJ92vR3PAe_E8_tPMk2PPt-N4Ktobe8t5BL0082BuxW/s1600/IMG_3262.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivh_tnT9aYtSlF28OrOIlKjNo59F_mqGnASi6Fn_zCwrotYa2Lcf3hy3iskCrtpYySkX5kv6ykQXdsJKrpphvHLe5jnerPCs3pHBJ92vR3PAe_E8_tPMk2PPt-N4Ktobe8t5BL0082BuxW/s400/IMG_3262.JPG" width="400" /></span></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">One of the classic lunch box snacks that we all know is a muesli bar. However, these days when you visit the local supermarket and pick up a box, they are fill with who knows what; many an ingredient that is either a number or hard to pronounce. They are often very sugary and filled with not much. These ones below are great because although quite sweet with dried fruit, you can control what and how much you like to add and most of the other ingredients are easily substituted for an alternative. Having said that, I make these as a dairy free muesli bar for Miss A and the rest of the family loves them too. The use of coconut butter gives them a lovely aroma and fills the house when baking with a beautiful scent. Feel free to use nuts instead of seeds however, we also have a nut allergy in the house and make do without.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">120 grams dried (sulphite free) apricots</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">140 grams butter (or substitute.... I use half nuttelex, half coconut butter to keep it dairy free)</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">70 gram rapadura sugar (or brown)</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">160 grams rolled oats</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">80 grams plain flour</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">30 grams sultanas</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">30 grams currants</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3 tablespoons sunflower seeds</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3 tablespoons pepitas</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1. Pre-heat oven to 190C and line a 20cm square tin.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2. Place apricots into TM bowl and chop <b>10-15secs/ speed 5</b>. The time will depend on how dry your fruit is and how large the apricots are. Set aside.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3. Add butter and sugar into TM bowl and melt <b>2.5mins/ 80C/ speed 1</b>.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">4. All the remaining ingredients and mix <b>15 secs/ speed 2/ reverse</b>.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">5. Pour into prepared tin and press down with the back of the MC.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqFmM2mTH6eljaE8vJdmA2BRxRPsrZ7eM209HAqBtZnTefWDpVGAs7J0Sju6lTUay51138IW9xEzEEzmooUUTAriEtEoRxHoZ3-5ivuSbyZy3sjwuZDpU5FoAt3iO83sTTcmpZ_DJse1i/s1600/DSC_1714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqFmM2mTH6eljaE8vJdmA2BRxRPsrZ7eM209HAqBtZnTefWDpVGAs7J0Sju6lTUay51138IW9xEzEEzmooUUTAriEtEoRxHoZ3-5ivuSbyZy3sjwuZDpU5FoAt3iO83sTTcmpZ_DJse1i/s400/DSC_1714.JPG" width="400" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">6. Bake for 20-25 minutes until golden. Cool in tin and then cut into squares.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Makes 20 squares.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Bon Appetit xx</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Tips: This muesli bar mix is also great just as a morning muesli served with your choice of milk (e.g. cows, rice, oat, soy etc). Instead of pressing into a cake tin to make a slice, just spread thinly over a baking tray and bake to about 15 minutes instead.</span>MThttp://www.blogger.com/profile/14717497621332854259noreply@blogger.com0tag:blogger.com,1999:blog-8660089985623454341.post-47515741999553675602013-12-27T00:09:00.002+10:302013-12-27T00:10:19.238+10:30{cream puffs (profiteroles) in hermie}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJAtbOB3zZSA4gMber0Jwpy8yMHohWNW6Wd7HU8csDyV4QODU4AMidi3GgOM_nSIM1Lf90Jk7gtgOxGH0J5yBd7Poq6DyCwzIhZf78NFMpg5JmHuN1HOCvvZnwq6pO0zZ6HM-mRR74fBN9/s1600/DSC_1703-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJAtbOB3zZSA4gMber0Jwpy8yMHohWNW6Wd7HU8csDyV4QODU4AMidi3GgOM_nSIM1Lf90Jk7gtgOxGH0J5yBd7Poq6DyCwzIhZf78NFMpg5JmHuN1HOCvvZnwq6pO0zZ6HM-mRR74fBN9/s400/DSC_1703-001.JPG" width="400" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">On my husband's side of the family, there are some great bakers who make numerous traditional Country Women's Association style sweet treats such as jelly cakes and the like during those festive times of the year. One of these yummy morsels of food is a cream puff otherwise known as Profiteroles using Choux pastry. Although I had asked Aunty B for the recipe, I never actually attempted to make these before because I could not be bothered standing at the stovetop and using my non-existent muscles to stir the pastry in a pot until the correct consistency was achieved. However, with Hermie, I don't have to do this anymore and have proved to be very easy to make.</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">185 grams water</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">55 grams butter</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">115 grams flour</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3 large eggs</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1. Pre-heat oven to 200C.</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2. Place water and butter into TM bowl and melt <b>5mins/ 100C/ speed 2</b>.</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3. Add flour and mix <b>30secs/ speed4</b> with the MC removed.</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">4. Let the mixture cool down for about 20 minutes or until it reaches about <b>37C</b>. You can see this when the bowl is inserted into the base and a temperature light should be 'on' above the 37 mark. If it is too hot, just leave it to cool a bit longer.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEacH2UoxCBKN19Ap4gtiKoLuGJKA9vOv2-q8iYG8r6inrurR6VVeW4pkizk72pwZoD61JHbvlUlPgPNIF3WSqeJBuq_FrRREOz3TJHcdB3O8ClZI1KHQSKAx5InCQxHuwYw-FiAXBEA8k/s1600/DSC_1626-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEacH2UoxCBKN19Ap4gtiKoLuGJKA9vOv2-q8iYG8r6inrurR6VVeW4pkizk72pwZoD61JHbvlUlPgPNIF3WSqeJBuq_FrRREOz3TJHcdB3O8ClZI1KHQSKAx5InCQxHuwYw-FiAXBEA8k/s400/DSC_1626-1.JPG" width="400" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">5. Then, while the blades are turning at speed 5, add eggs through the MC hole over about 30 seconds.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLcemECoNUZs9FO5EZaHFBmkeLf5iHREH6Q_03J5ytqJH3ZCdsJbRABiBIp-ggQMuw97hOxHua1TJHcBfy6v0oSDoHmSMiQ-ONgu5kFK1alCNHpQ71Ue6AEzqJ5rd8bGgVwnadfsBoI98s/s1600/DSC_1629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLcemECoNUZs9FO5EZaHFBmkeLf5iHREH6Q_03J5ytqJH3ZCdsJbRABiBIp-ggQMuw97hOxHua1TJHcBfy6v0oSDoHmSMiQ-ONgu5kFK1alCNHpQ71Ue6AEzqJ5rd8bGgVwnadfsBoI98s/s400/DSC_1629.JPG" width="400" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">6. Using a piping bag with a 1-1.5 cm tip or 2 teaspoons, spoon onto prepared baking tray.</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">7. Bake for about 25-30mins until golden. Do NOT open the oven door while they are baking. </span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">8. When baked, prick the puffs to let out the steam and retain the crunch.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomXYkJZs3L7WW6ZJU9BkMxPY7Fk4vWSA1h3tVesASNJ1WcRdxzUyyTc8aat4uT__4AFjGXgBpRsTh9gIX7GjNIWcksOLWNH3kApZUQd6HrW6RJ0nuvGexcOkbHpJftIXUEYFg42B1wwtX/s1600/DSC_1634.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomXYkJZs3L7WW6ZJU9BkMxPY7Fk4vWSA1h3tVesASNJ1WcRdxzUyyTc8aat4uT__4AFjGXgBpRsTh9gIX7GjNIWcksOLWNH3kApZUQd6HrW6RJ0nuvGexcOkbHpJftIXUEYFg42B1wwtX/s400/DSC_1634.JPG" width="400" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">9. Cool on a rack and then fill as desired. I personally love them filled with a sweet vanilla cream and dipped in chocolate.</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Makes about 50 bite-sized balls.</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Tips: These puffs are best served on the day made but are suitable to freeze. When defrosted, place in a 200C oven for about 5 minutes. </span></div>
MThttp://www.blogger.com/profile/14717497621332854259noreply@blogger.com0tag:blogger.com,1999:blog-8660089985623454341.post-87756882031948142252013-11-26T19:56:00.002+10:302013-11-26T20:05:11.809+10:30{coconut glutinous rice with mango in hermie}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6xz15hyphenhyphenNa4XivPUL68vW_WatzhhxQtvSJJ-94ZFTqn5McAPfh36czUR7nXP1AVV4f8h2rgyD0OTSQiF7eMvQAHW-dAgi-XGdsus1J4DzV2M5MDSvpluhB9l6-1vLHZ0SDsGRZ8aUDOaNa/s1600/DSC_1580-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6xz15hyphenhyphenNa4XivPUL68vW_WatzhhxQtvSJJ-94ZFTqn5McAPfh36czUR7nXP1AVV4f8h2rgyD0OTSQiF7eMvQAHW-dAgi-XGdsus1J4DzV2M5MDSvpluhB9l6-1vLHZ0SDsGRZ8aUDOaNa/s400/DSC_1580-001.JPG" width="400" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Lately, I've been noticing that more and more people have eating requirements that are either Gluten Free, Dairy Free, Lactose Free, Sugar Free and more. I'm not sure what's happening to our bodies but we either are more in touch with how we feel or something we're eating is affecting us. My little Miss A is one of those such people and needs to eat Dairy and Egg Free. </span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Having said that, as my family eat a majority of Asian food and in particular South East Asian, this is not that hard. In a lot of countries like Malaysia and Singapore, it's not that common to eat or drink a lot of dairy and desserts like this are of the norm. They are delicious and actually very easy to make with or without a Thermomix. Enjoy x</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">200 grams white glutenous rice</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">250 grams hot water</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">750 grams water for steaming</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">200 grams coconut milk, reserve the rest for serving</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">50 grams sugar</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1/4 teaspoon of salt</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2 large mangos, sliced thinly</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2 teaspoons sesame seeds or roasted coconut shavings for serving</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1. Place rice into TM bowl. Add hot water and sit for 15 mins.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2. Using TM basket, drain off the water and keep rice in TM basket.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3. Place water into TM bowl for steaming and insert TM basket. Steam <b>40mins/ varoma/ speed 3</b>. If you find the water bubbling too much, put the temperature down to 100C.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">4. Scoop rice into TM Server and cover.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">5. Meanwhile, pour out excess water from TM bowl and dry. Add coconut milk, sugar and salt and mix <b>2mins/ 70C/ speed 2</b> until sugar is dissolved.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">6. Add coconut milk mixture to rice and mix through with spatula.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">7. To serve, place rice in bottom of bowl or glass, top with mango, reserved coconut milk drizzled over and sesame seeds.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Serves 4</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Bon Appetit xx</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Tips: This is a great dessert for a dinner party as you can steam while the main is eaten. Also, you could use a mixture of black and white rice for a more exotic look. Alternatively, the rice could be served with an extra dash of coconut milk and maybe some coconut or palm sugar syrup. Lastly, if your mangos are not as sweet as they should be, increase the sugar to 70-80 grams and it will taste better.</span>MThttp://www.blogger.com/profile/14717497621332854259noreply@blogger.com2tag:blogger.com,1999:blog-8660089985623454341.post-32938615411733555832013-11-21T10:59:00.002+10:302013-11-21T10:59:44.118+10:30{beef 'with hidden vegetables" meatballs in hermie}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFA5ivaaJiDX6JfLnRAT05YThvz2oMhw2TrL3I-WBELts1y2Rr1kE_j5LUKf6dgNIjhE6knl7Nrj2uUs4oFewZyPWP5I178xpct20P-v3xUR50A2bEazfKQO7CNAO0aXoyq9jxyHdwjfTm/s1600/IMG_3194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFA5ivaaJiDX6JfLnRAT05YThvz2oMhw2TrL3I-WBELts1y2Rr1kE_j5LUKf6dgNIjhE6knl7Nrj2uUs4oFewZyPWP5I178xpct20P-v3xUR50A2bEazfKQO7CNAO0aXoyq9jxyHdwjfTm/s400/IMG_3194.JPG" width="400" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Our family has just returned from a holiday in Singapore and on this holiday I discovered something very important. Miss A does not eat any food that is pre-processed. In fact, she spits it out and pulls a funny face.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">On one hand, I should be happy and delighted that she likes my home made food. However, there are those times in your day when you're really tired and you look in your fridge and freezer and there is nothing already cooked to feed your family and you just wish you could feed them 'takeaway'.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br />Having said that, I also like to feed a variety of foods to Miss A and am always on the hunt for something new for her to try in her repertoire of weekly foods. This week, I had some beef mince in the fridge which I was originally going to make spaghetti bolognese with (one of the families favourites) but thought, lets try and make this mince more versatile. I looked at the rest of my fridge contents, and have come up with the following recipe.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2 slices wholemeal bread, torn roughly</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">170 grams zuchinni (about 1), chopped 4cm lengths</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 leek, chopped 4 cm lengths</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">20 grams olive oil</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">500 grams beef mince</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">salt to taste</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Good shake of paprika</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Garlic oil for frying (or vegetable oil)</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1. Place bread into TM bowl and chop 5-10 secs/ speed 7. Remove and set aside.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2. Add zucchini and leek into bowl and chop 3 secs/ speed 6.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3. Add oil and saute 2 mins/ 100C/ stir speed/ reverse. Add to bowl containing bread crumbs.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">4. Add mince, paprika and salt to rest of ingredients in bowl. Mix through thoroughly.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">5. Form 3-4cm size balls and set aside on a tray ready for frying.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqA83lq7P9yliTXFIpUkIGZtB3vQplsspWv2kx0I_cS6Ux4UqpYtLLt7FCPxg0WfpFFdu0_-XajO6Lw4KzPYe87p2wVora0q5QRU_3v2CrlimjJztIC4TwNGSgiX398Fxeb6_f-QqcA-6N/s1600/IMG_3193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqA83lq7P9yliTXFIpUkIGZtB3vQplsspWv2kx0I_cS6Ux4UqpYtLLt7FCPxg0WfpFFdu0_-XajO6Lw4KzPYe87p2wVora0q5QRU_3v2CrlimjJztIC4TwNGSgiX398Fxeb6_f-QqcA-6N/s400/IMG_3193.JPG" width="400" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">6. Using garlic oil, fry the meatballs until golden brown. I like to use garlic oil to add a bit of extra flavour. Serve with your favourite tomato based sauce with pasta or as is for your little one with some mashed potato.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Makes 25-30 meatballs.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Bon Appetit xx</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPDfXK9jQLHUdlSSp_bM5Nooh6i8natGM6HZn9zrcl6ys-WPr6cOM5GqqoGwuhuyaR-ouNiaMM6Azm-ymnegHSuT5fOicunsdw4Qj1Ye1fHlfyXEGMvFEogBgBbPgRefHQXYAruiExzf-h/s1600/IMG_3195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPDfXK9jQLHUdlSSp_bM5Nooh6i8natGM6HZn9zrcl6ys-WPr6cOM5GqqoGwuhuyaR-ouNiaMM6Azm-ymnegHSuT5fOicunsdw4Qj1Ye1fHlfyXEGMvFEogBgBbPgRefHQXYAruiExzf-h/s400/IMG_3195.JPG" width="400" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Tips: If you run out of bread like I did for the bread crumbs, you can use a crushed up weet-bix as a substitute. Also, if you don't want to use garlic oil (or cannot find it) but still want the extra flavour, just add 1 or 2 garlic cloves at step 2. For a healthier version, you can bake these in the oven but you will have to turn them half way through.</span>MThttp://www.blogger.com/profile/14717497621332854259noreply@blogger.com0tag:blogger.com,1999:blog-8660089985623454341.post-57138832786840800042013-10-16T15:30:00.001+10:302013-10-16T15:30:11.138+10:30{kaya spread in hermie}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-m2hb5JqFPAP54dFrhyWVV-7t4FnxbdEKHVSe89gEZsMz0RYSKJsKriayTYxGkmmIrF2unwiKPlokbMZC_24xn5XAgq157ipghmAUjIETqU-YQZdgve2o1t2-qQRNRcYLH7j6vwxgupB/s1600/DSC_1436-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-m2hb5JqFPAP54dFrhyWVV-7t4FnxbdEKHVSe89gEZsMz0RYSKJsKriayTYxGkmmIrF2unwiKPlokbMZC_24xn5XAgq157ipghmAUjIETqU-YQZdgve2o1t2-qQRNRcYLH7j6vwxgupB/s400/DSC_1436-001.JPG" width="400" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">I grew up eating Kaya on toast for breakfast and to this day, it is my favourite spread to have on bread. However, it was something that was processed, came in a tin and for some reason, was quite a bright orange. The original way to make it is to stir the ingredients in a pot for a long time which is not only time consuming, but also tiring. Since getting Hermie, I've tried a few recipes to make this myself, but none have been quite right. They were always a bit like a coconut egg custard instead of a smooth, coconutty spread. I'd been searching all over various food blogs and recipe books and have finally found one that I'm happy with. A big thanks goes to <a href="http://bakecookeat.blogspot.com.au/2010/02/homemade-kaya-malaysian-coconut-egg-jam.html" target="_blank">Sam Tan's blog</a> on which this is based.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">200 grams brown sugar </span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2 egg yolks</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3 whole eggs</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2-3 pandan leaves, knotted</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">320 grams coconut milk, the thick white kind</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1. Add sugar into TM bowl and mill (if required) <b>10 secs/ speed 10</b>.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2. Add eggs into TM bowl and mix with sugar until sugar is dissolved <b>30secs / speed 3</b>.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3. Cook egg sugar mixture <b>10mins/ 90C/ speed 3</b>.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">4. Add coconut milk and pandan leaves and cook <b>40mins/ 100C/ speed 2/ reverse</b>. Leave the MC out from the lid (or sit it sideways to prevent less splutter from the top) to let the steam escape and the kaya reduce.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">5. Check to see if it is thick enough and if not, keep cooking in 10 minute intervals until it is just right.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">6. Let it cool for about 10 minutes and then quickly blend <b>10secs/ speed 9</b> to get a super smooth consistency.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">7. Serve on some hot toasty bread with a big knob of butter melted.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Makes about 400ml</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Bon Appetit xx</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Tips: This kaya should last 3-4 weeks in the fridge (if you can't resist eating if all the time!).</span><br />
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<br />MThttp://www.blogger.com/profile/14717497621332854259noreply@blogger.com1tag:blogger.com,1999:blog-8660089985623454341.post-193510704214607142013-10-09T10:42:00.001+10:302013-10-10T11:56:25.931+10:30{cauliflower soup with chorizo in hermie}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4kDwh3cbIeezbFw9wgzgd4hJ1ekdIUNaRSRft9zA9oi2R616SzS__4Uhx35IWdOAcqxpdY0HtkdapMmXHwLs-nP5fnRNi_2ZIH-HNluOKcBjV2laOjWnvige6blfHFhUx-7cEE8YqgNlq/s1600/DSC_1339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4kDwh3cbIeezbFw9wgzgd4hJ1ekdIUNaRSRft9zA9oi2R616SzS__4Uhx35IWdOAcqxpdY0HtkdapMmXHwLs-nP5fnRNi_2ZIH-HNluOKcBjV2laOjWnvige6blfHFhUx-7cEE8YqgNlq/s400/DSC_1339.JPG" width="400" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">The weather is finally warming up but there's still time for a soup recipe. This one is not heavy but full of flavour, taste and texture. I originally made this soup because I was out of ideas for dinner and already had a loaf of spelt bread baking in the oven and wanted something to go with a fresh loaf of bread. After staring at the inside of the fridge for a minute or 2 for some inspiration I came up with this soup. I love that it can be made with basic pantry staples (without the chorizo) and when you add the chorizo, you're also adding the wow yum! factor. </span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 brown onion, peeled & halved</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2 garlic cloves, peeled</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">20 grams olive oil + extra for drizzling</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 potato, peeled & cubed</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1/2 cauliflour, in large florets</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 tablespoon TM vegetable stock (recipe in the Everday Cooking Book)</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">800 grams water</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1-2 chorizo roughly dices</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1. Place onion and garlic in TM bowl. <b>Chop 3 secs/ speed6</b>. Scrape down sides.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2. Add oil to bowl and <b>saute 2 mins/ varoma/ speed1/ reverse</b>.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3. Place potato and cauliflour into TM basket. Add water and stock into TM bowl and then put basket on top. <b>Cook 15mins/ varoma/ speed 3-4</b> or until potato is soft.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">4. Meanwhile, fry chorizo in a frypan until slightly crispy. Set aside for serving.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">5. Once cauliflower and potato are cooked, empty TM basket into TM bowl with the rest of the liquid. <b>Blend 10 secs/ speed9</b> (gradually increasing from 1-9). If this is not smooth enough for you, use the turbo button until right consistency is achieved.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">6. Pour into bowls and top with pepper, a drizzle of olive oil and chorizo. Serve with freshly made bread and lots of butter.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Bon Appetit xx</span>MThttp://www.blogger.com/profile/14717497621332854259noreply@blogger.com0tag:blogger.com,1999:blog-8660089985623454341.post-82922842100792081062013-10-03T20:53:00.000+09:302013-10-03T20:53:11.277+09:30{mongolian lamb in hermie}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1FVJI6EzWqkSxDjoFOJDKOpgmvslRyGi3qOvoyflkYMj_pjqscDcVvDldkE5-QV_aeUSOvrca0Nh6Iy4a-YN4RcMbLLUbzXwFALaII_vyCUmxUYqzzPGenogklkV_l-7rCOySGfVR8zr/s1600/DSC_1358-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1FVJI6EzWqkSxDjoFOJDKOpgmvslRyGi3qOvoyflkYMj_pjqscDcVvDldkE5-QV_aeUSOvrca0Nh6Iy4a-YN4RcMbLLUbzXwFALaII_vyCUmxUYqzzPGenogklkV_l-7rCOySGfVR8zr/s400/DSC_1358-001.JPG" width="400" /></a></div>
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<span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">When I got married I was quite young and this meant that I had not lived outside of the family home yet. So, when I started living with Mr S all I knew how to cook were the things that my mum had made for us and showed me how to put together. </span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">The original recipe that this one is based on is one of the first recipes that I tried as a newlywed and it was so tasty that it made it as a regular on the turnover of dishes every fortnight or so. I don't know how it slipped off that menu but lately I'd been feeling like we were in a meal rut and when I looked over past menu plans of late, we actually were eating the same meals over and over again without much variety. </span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">I looked at my bookshelf full of recipe books for inspiration and found the book that this one was in. It has some tweaks done to it and has also been converted to be made in Hermie the Thermie. Enjoy!</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2 gloves garlic, peeled</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">10 grams ginger (big thumb), peeled</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">450-500 grams lamb fillet, sliced</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">30 grams vegetable oil (canola, rice bran)</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3-4 stalks spring onions, cut into 1 inch lengths</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">30 grams Shao Xsing Wine</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">20 grams soy sauce</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2 tablespoons Hoisin sauce</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 teaspoon sesame oil</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">chilli sauce (optional)</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1. Add garlic and ginger to TM bowl. <b>Chop 4secs/ speed 7</b>. Scrape down sides of bowl.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2. Add butterfly attachment. I do this as I find that the meat does not 'catch' on the blades as much and makes a better looking dish.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3. Add lamb to TM bowl and <b>saute 8mins/ varoma/ stir speed/ reverse</b>. Take OUT butterfly.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">4. Add spring onions and all other sauces (including chilli sauce if using) and <b>cook a further 5mins/ varoma/ stir speed/ reverse</b>.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">5. Serve with steamed rice and vegetables.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Serves 4 as a shared meal.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Bon Appetit xx</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Note: I know that the lamb backstrap fillet is quite an expensive cut and when used in this dish, it very tender and juice. However, if you can't bear to part with $49.95kg, then my butcher also suggested using a mini lamb roast (at just over half the price) which he cut into strips for me. This is actually what I used this time and the meat was still very tender and not chewy.</span>MThttp://www.blogger.com/profile/14717497621332854259noreply@blogger.com0tag:blogger.com,1999:blog-8660089985623454341.post-87198313224371268822013-09-26T21:13:00.000+09:302013-09-26T21:13:02.473+09:30{spiral curry puff in hermie}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4lmHTqWfxI0IVEMFkOZanhYa_pfeNIoH0BnDxW-Fgeh0nriqIWNY8a4lEM3QvhnaCe7PRV7VNTDdZykkciTUitWIjgldMgvptC27ostmgKHKF0my4oxkTY0TxYenAS7PPK2epF32n1JHn/s1600/DSC_1175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4lmHTqWfxI0IVEMFkOZanhYa_pfeNIoH0BnDxW-Fgeh0nriqIWNY8a4lEM3QvhnaCe7PRV7VNTDdZykkciTUitWIjgldMgvptC27ostmgKHKF0my4oxkTY0TxYenAS7PPK2epF32n1JHn/s400/DSC_1175.JPG" width="400" /></a></div>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span><span style="color: #666666; font-family: Trebuchet MS, sans-serif;">I like puff pastry. What's not to like? It's crispy, flakey and can be used in so many different ways that the ideas are endless. One of these ways is the cheat's way to an easy curry puff. Up until recently, I always used puff pastry for a curry puff because I thought that making them the traditional way was too hard and time consuming. Also, because you could just bake them in the oven and that was it. However, with my sister's kitchen tea looming, I thought I'd give these babies a go and surprisingly, they're not that hard.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">These spiral curry puffs are found all over Malaysia and Singapore and I love devouring them when we visit. The fillings are always similar yet different so everyone has their favourite 'best' place to go. Now that I have made my own, I have a lot more respect to the people that make them day in and day out. Another thing to note is that they are deep fried hence the crispiness of the pastry but probably not so good for those thinking about their health. Also, I'm not sure that they store well (frozen or not) when making a double batch, so for me there will always be a place for the puff pastry curry puffs in my freezer. Enjoy!</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">This dough recipe is from the "Taste of Asia" Thermomix cookbook with some tweaks.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><b>Water Dough:</b></span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">210 grams plain flour (plus extra to get the right texture. I found my dough was too wet & sticky so needed more to be able to work with it)</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">pinch of salt</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">100 grams warm water</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 egg</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">60 grams butter</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1. Place all ingredients into TM bowl. Mix <b>4secs/ speed 6</b>.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2. Knead the dough <b>1min/ closed lid position/ knead button.</b></span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3. Wrap in cling wrap and set aside in the fridge.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><b>Oil Dough:</b></span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">150 grams plain flour</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">100 grams butter</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1. </span><span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">Place all ingredients into TM bowl. Mix </span><b style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">4secs/ speed 6</b><span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2. Knead the dough <b>1min/ closed lid position/ knead button.</b></span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3. Wrap in cling wrap and set aside in the fridge. Meanwhile, make the filling.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><b>Filling:</b></span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">500 grams beef / chicken mince</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">half an onion, peeled</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 small potato, peeled & cubed 1cm</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">20grams vegetable oil</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2-3 heaped tablespoons curry powder</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">50 grams water</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">salt to taste</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">vegetable oil for deep frying (e.g. rice bran, canola)</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span><span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1. Chop onion, <b>3secs/ speed 6</b>. Scrape down the sides.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2. Add cubed potato and oil. Saute 8<b>mins/varoma/ stir speed/ reverse</b>.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3. Add beef mince, curry powder, salt and water to TM bowl. Cook <b>8mins/ varoma/ stir speed/ reverse</b>. Cool entirely in fridge before filling curry puffs.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">NOTE: when you taste the filling with the salt already added and it is just right, add just a bit more. This is so that the filling of the curry puff will be delicious and flavoursome when only a small amount is used in each curry puff.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><b>Curry Puff Assembly:</b></span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1. Get doughs out ready for rolling. Separate each ball into 4 lots. Lightly flour rolling surface. Place oil dough in water dough and wrap water dough around oil dough.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2. Working with one portion, roll water dough piece into a large circle. Place oil dough in the middle and wrap up.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3. Roll this into a long flat rectangle and then roll this into a 'swiss roll' style starting from the short end.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">4. Turn the dough 90 degrees and roll into a thin long rectangular shape again. Roll up into a 'swiss roll' again.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">5. Cut across the roll in slices so you see the cross sectional layers</span><br />
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<span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">6. Flatten each piece into a round disc and place filling in the centre.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">7. Fold over pastry to cover filling and pleat the edges. If you need help with this, I learnt from <a href="http://youtu.be/swnc4imOt8Q" target="_blank">this youtube video</a>.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">8. Put aside and complete all other puffs.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">9. After curry puffs have been made, heat oil in deep fryer or wok to about 190 degrees. Fry a few (I can do about 6) at a time until golden brown.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span><span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Makes about 30.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Bon Appetit xx</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Notes: Store these in a dry air tight container. If you want to reheat, place them in the oven on about 180 for 10-15 minutes.</span>MThttp://www.blogger.com/profile/14717497621332854259noreply@blogger.com1tag:blogger.com,1999:blog-8660089985623454341.post-66944154777124220312013-09-12T19:45:00.004+09:302013-09-12T19:45:56.929+09:30{garlic, prawn & spinach pasta in hermie}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvLRnGKtW50S6E21gHaWQhoP2zCRehRh7keJvFPh2httzqRyOtW-efVbJj43pe-W0xph7Qres-IytdIt12pGbxLS2lugWdXoL-6pISemtrIbYZ_ymA7cbcqX8oPv-HWjUY0IibiWrhQ84/s1600/DSC_1329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvLRnGKtW50S6E21gHaWQhoP2zCRehRh7keJvFPh2httzqRyOtW-efVbJj43pe-W0xph7Qres-IytdIt12pGbxLS2lugWdXoL-6pISemtrIbYZ_ymA7cbcqX8oPv-HWjUY0IibiWrhQ84/s400/DSC_1329.JPG" width="400" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">If you follow me on <a href="https://www.facebook.com/HermieTheThermie" target="_blank">facebook</a> you would know that I'm a big fan of meal planning. This is so that I know what we're eating during the week as well as spending the least amount of time shopping for food during the week. It also means that if I'm buy a special ingredient, I try and make other meals that will incorporate the rest of the ingredient so there's less wastage.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Having said all of that, this week I have done the complete opposite and have lived 'by the seat of my pants' without planning any nights meals. It has just gotten away from me whilst juggling a sick Miss A, consultant training to become a Thermomix Consultant, blogging, driving Miss I around to activities and everyday chores around the home. </span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Last night, it had already reached 4pm by the time I even thought about what to have for dinner. That's pretty late for us as we usually have dinner by 5:30 to 5:45ish. Yes, we eat at an early bird time but it works for our family! So, I scratched my head and looked in the freezer to see what meats/seafood we had. I usually start with this for the basis of a dish and then the rest comes naturally. I came across some recently bought prawns and then half a packet of baby spinach that I had been using to practice some Thermomix demonstration dishes. As soon as I had these 2 ingredients, this dinner was formed in my head. All the other ingredients are pantry staples that are always on hand for most cuisines. </span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">The sauce is whipped up in Hermie and the pasta cooked normally on the stove as per the packet instructions. If you like, you could add water to the TM bowl when cooking the sauce and then cook the spaghetti in the TM bowl if preferred. Enjoy!</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3-4 cloves garlic, peeled</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3-4 spring onions, cut into 10cm lengths</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">20 grams olive oil</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">400 grams canned chopped tomatoes</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">12 prawns, deheaded, shelled</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">chilli flakes (optional)</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">50 grams baby spinach</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">salt to taste</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">spaghetti for 2.5 people</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1. Place saucepan filled with water on stove to boil. </span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2. Place garlic and spring onion into TM bowl. Chop 3-4 secs/ speed 6.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3. Add olive oil to TM bowl and saute 2mins/ varoma/ stir speed/ reverse. Scrape down sides of bowl.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">4. Add tomatoes (chilli flakes if using) and salt to TM bowl and cook 10-12mins/ 100C/ stir speed/ reverse.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">5. Add prawns and cook 6-8mins/ 100C/ stir speed/ reverse.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">6. Meanwhile, cook spaghetti in prepared saucepan as per packet instructions.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">7. Finally add spinach and cook 1mins/100C/ stir speed/ reverse.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">8. Serve over cooked spaghetti with a drizzle of olive oil over the top.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Serves 2 adults and 1 child.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Bon Appetit xx</span>MThttp://www.blogger.com/profile/14717497621332854259noreply@blogger.com0tag:blogger.com,1999:blog-8660089985623454341.post-7044802529550754712013-09-05T18:19:00.001+09:302013-09-05T18:19:53.835+09:30{strawberry jam in hermie}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhDeLH17eIKQ-hGKpSnkr8gwuYT0noR0ilFJa6MBBR40uhggVtdnz6EWIAEULmxV_6dPvxL3Ii-4-4wnho_d3x_zoCZJpHfEPBy_cOcsU6FuJb5vDxrrFjL9acRTyj2jgBAwdpu7GzeoQK/s1600/DSC_1323-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhDeLH17eIKQ-hGKpSnkr8gwuYT0noR0ilFJa6MBBR40uhggVtdnz6EWIAEULmxV_6dPvxL3Ii-4-4wnho_d3x_zoCZJpHfEPBy_cOcsU6FuJb5vDxrrFjL9acRTyj2jgBAwdpu7GzeoQK/s400/DSC_1323-001.JPG" width="400" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">When there is an abundance of fruit and you want to take advantage, making jam is a great way to use up all the cheap, in season, juicy fruit. I always thought that jam making was a laborious task but I think that's because most people always make large quantities and it involves quite a bit of manual labour. With Hermie, it is quite a different story and my part only took less than 5 minutes to perform. </span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Here in Adelaide, we are experiencing a strawberry frenzy at the moment and this recipe below is my adjusted version of the "Everyday Cooking" Thermomix cook book using about one and a half punnets (as my children love to eat them as is!). </span><span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">My husband's Aunty if great at making jam and in particular, apricot jam. When they are in season, this is one of the things I'm going to attempt in Hermie. I would really like to see what her opinion is of this jam compared to doing it the traditional way.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">rind of 3/4 of a lemon</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">30 grams lemon juice</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">350 grams fresh strawberries, washed & hulled</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">200 grams sugar (can be adjusted to taste)</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1. Place rind of lemon in TM bowl. Zest <b>45-60secs/ speed 9</b>.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2. Place all other ingredients into TM bowl. Cook <b>60mins/ 100C/ speed2</b>.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3. Store in a steralised jar (I put them in the oven to steralise) and then keep in the fridge. Serve with freshly made crusty bread and if you're feeling naughty, a dollop of cream on the top!</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Make about 275 grams.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Bon Appetit xx</span>MThttp://www.blogger.com/profile/14717497621332854259noreply@blogger.com0tag:blogger.com,1999:blog-8660089985623454341.post-74399009124208768862013-09-03T19:44:00.000+09:302013-09-03T19:45:16.150+09:30{review: pandan chiffon cake in hermie}<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">There are cakes and then there are chiffon cakes. Until recently, I didn't know that they are also referred to as Angel cakes. Anyway, I first came across this mysterious cake quite a number of years ago as a child when my Aunty made an orange chiffon cake. It was light, citrusy and a nice orange colour. Then, when I was shopping with my mum in an Asian Grocer shop, I noticed that they had for sale another chiffon cake that was green! It was flavoured with pandan leaves and tasted sooo divine. Since then, I have wondered how this cake was made and if I could do it myself.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Before I had the Thermomix, I had attempted to make a pandan version using another bloggers recipe. It was only half successful due to getting distracted when the cake came out of the oven and not turning the tin upside down fast enough. I just didn't realise that this was so important. It was slightly squashed but nonetheless, it tasted moist with pandan and coconut flavours. I was however very disappointed in myself because I like to think that I can cook anything!</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">So, this time round I was determined to get it right as this was going to be one of the yummy morsels of food at my sister's kitchen tea. Even though I hadn't tried the recipe from "A Taste of Asia" I decided to give it a go as it was very similar to the previous recipe used... I'm so glad that I did because the results are fantastic. I did however watch the last few minutes of baking like a hawk so that when the cake left the oven, I turned it upside down straight away to 'stretch' out the cake. It is definitely going to be a favourite 'must have' at family gatherings from now on.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><b>Pandan Juice Extract:</b></span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">This is best done 5-7 days before making the cake</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">20-30 Pandan Leaves cut into about 1cm lengths</span></div>
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200-250 grams water (to cover leaves)</div>
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1. Add all ingredients above to TM bowl. Blend <b>1-2mins / speed 9</b>. What you are looking for is a pulpy green puree. If this is not enough, I just use the turbo button with closed lid position to keep going until it is done.</div>
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2. Strain the pulp into a jar and store in the fridge. Do not move as you want the dark green concentrate at the bottom of the jar. This is mine after 5 days. Pour away the lighter green liquid into something else (it can be used to make other pandan flavoured food) and you're left with the extract.</div>
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<b>Pandan Chiffon Cake:</b><br />
7 egg whites, room temperature<br />
1 pinch cream of tartar<br />
1 pinch salt<br />
180 grams icing sugar (can reduce to 150 grams)<br />
6 egg yolks<br />
110 grams plain flour<br />
30 grams oil (can reduce to 20 grams)<br />
130 g coconut cream<br />
2 tsp baking powder<br />
2 tsp Pandan Juice extract<br />
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1. Pre-heat oven to 170ºC.<br />
2. Clean and dry TM bowl thoroughly. Heat empty bowl for <b>2 mins/ 50ºC/ speed 2</b>.<br />
3. Insert Butterfly. Place egg whites, cream of tartar and salt into TM bowl and whip for <b>3 mins/ 50ºC/ speed 3.5</b>.<br />
4. Add icing sugar through hole in lid, 1 tsp at a time for <b>2 mins/ 37ºC/ speed 3</b> until fully incorporated. Set aside in separate bowl.<br />
5. Without rinsing Butterfly, reinsert into TM bowl. Place yolks into TM bowl and beat for <b>6 mins/ 37ºC/ speed 3</b> until lemon in colour and doubled in volume.<br />
6. Add remaining ingredients except egg whites and blend to form a batter for 8 seconds on speed 3. Remove Butterfly.<br />
7. Place 60g of the egg white mixture into TM bowl and with dial set to closed lid position, incorporate for 20 seconds on Interval speed.<br />
8. Pour yolk mixture out into egg white mixture and fold in gently using a large spoon until well blended.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">8. Pour into chiffon tin and bake for 40-45 minutes or until done.</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">9. Remove from oven and invert tin to cool completely. Cake should just fall out once it </span><span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">is cool enough to release from the tin.</span></div>
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Bon Appetit xx</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Notes: Make sure the tin is inverted immediately after removing from the oven. Apologies for not including a picture of a slice of cake... I forgot to take one at the kitchen tea! Also, my cake is a bit 'rough' around the outside because for some reason, I decided to use a skewer to 'help' the cake fall out. If I needed to do it again, I would use my head and use a serrated knife. This recipe is available on the <a href="http://www.recipecommunity.com.au/recipes/pandan-chiffon-cake/48829" target="_blank">recipe community</a>.</span></div>
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MThttp://www.blogger.com/profile/14717497621332854259noreply@blogger.com1