Saturday, December 5, 2009

Hilda's Steak paste for sandwiches.

270g beef cut into 2cm squares (blade, rump, topside, or similar, without fat or sinew)
140g butter
2 Tablsp. tomato sauce or 1 Tablespoon of Sweet Chilling Sauce and 1 of Tomato Sauce
salt to taste ( 1/2 teasp.)
1/2 teasp. black pepper
1/2 teasp. fresh ground nutmeg or Quatre epices
1 Tablsp. Worcestershire sauce

Place all in T.M.bowl , cook at 100,for 30 mins, reverse gentle.Zap at speed 8/9 for 30 seconds. Scrape down sides and lid, zap again speed 8 for 15 seconds.
Scrape into container and refridgerate .

This can be spread on bread or rolls, topped with lettuce or pickles.
Adjust seasonings to taste.
Whatever amount of meat used, use 1/2 the weight in butter.

Friday, December 4, 2009

Apricot Fudge and Cooked Coffee Fudge.



Cooked Coffee Fudge.




These recipes are both adapted from "Simply the best", by Annabelle White and Kathy Paterson. Although I have been making these for ages, the T.M has made it so much quicker. I make both recipes at the same time as DH likes the coffee ones and I like the apricot ones. I buy cheap plain biscuits but the very best butter, walnuts and apricots.
APRICOT FUDGE
200g unsalted butter
397g can sweetened condensed milk
2 packets x 250g plain sweet biscuits
2 cups of dried apricots chopped
ORANGE ICING
2 cups of icing sugar
grated rind and juice of one orange

( I keep several packets of the crushed biscuits in a sealed container ready for use)

Crush the biscuits in the T.M bowl, 1 packet at a time, press Turbo 3 or 4 times.
set aside.
Chop apricots, 5 sec on speed 7. set aside.
Chop butter and place in bowl,3.1/2 mins on temp. 100, on reverse gentle. Check to see that butter has melted. If not give it another min.
Add condensed milk, 3 1/2 mins,Temp. 80, reverse gentle.
Add 1/2 biscuits and 1/2 apricots ,2 mins. g.entle reverse.
Add remaining biscuits and apricots and mix in with spatula.
Press into a swiss roll tin lined with paper. Cover with plastic and refrigerate until cold.

Mix all icing ingredients together in T.M. Speed 1 for 1 min. Make a thin icing and spread over biscuit. Let set, remove from tin in 1/3 rds. and cut into small pieces.
In hot weather keep in fridge.


Cooked coffee fudge slice.
110g unsalted butter
1 can 397g of sweetened condensed milk
1 teasp. golden syrup
2 cups of walnuts.
1 packet of plain sweet biscuits

Coffee icing
2 cups of icing sugar
2 Tablsp. coffee essence ( I use coffee and chickory essence in a bottle)
boiling water to mix
extra walnuts to sprinkle on top

Melt the butter ( as above but shorten the time )
Add the condensed milk and golden syrup and mix as above.
Chop walnuts by hand and add with crushed biscuits to T.M bowl. 3 1/2 mins on reverse gentle.
Press into a 22cm. square tin ,lined with baking paper and bake at 155 ff for 25 mins.
Slice should be golden brown.

when cold ice, sprinkle with nuts and when set cut into small pieces.

Monday, November 30, 2009

Xmas Pud

Makes 25 plus serves.
500g. raisins
500g sultanas
125g dates
125g currents
185g peel
125g cherries
125g slivered almonds
500g fresh bread crumb
1/2 cup or more of brandy
500g light brown sugar
500g butter
10 eggs
4 grated carrots
1 1/2 teasp. spice
3 Tablesp. golden syrup
1 1/2 teasp. sea salt
125g plain flour


Soak fruit in brandy over night.
cream butter and sug. in T.M bowl,after zapping the sugar and adding room temperature butter.
Add eggs one at a time, and beat to incorporate.
Tip soaked fruit into a VERY LARGE bowl, then mix every thing else in by hand.

This can be separated into several small bowls or at least 2 bowls.
Boil for 5 hours in well sealed basins.

notes
Peel and cut carrots into chunks, "grate" in T.M. until fairly small , but not mash.

Fruit can soak for as long as you like, but more than 12 hours.

I line the basins with oven bags. When the puddings are cooked and cool, I remove them from the basins they were cooked in, still enclosed in oven bags and then vacuum seal them. I keep them in the frige.

The puddings need to be reheated on Xmas Day. If large ,for 1 1/2 hours. If small for 3/4 hour or if they are the size that will serve 4 , then 4 mins. in the microwave will do.

The puds that are vacuum sealed can be simmered for up to an hour.

Sounds like a lot of fiddle but I usually make them over a couple of days in winter when it is too cold here to go out side. I also do the 5 hour boil on the combustion heater.

This pud has a loose texture and lovely flavour.

Thursday, November 26, 2009

Irish Cream [like Bailey's]

300 mls. Whiskey
1 can condensed milk
1 can evaporated milk
300 mls. cream
i teasp. vanilla
6 teasp. glycerine.
1 full dessertsp. instant coffee dissolved in a little hot water.

Method
Place all ingredients into T.M bowl and mix , speed 7 for 1 min.
Scrape down bowl.
Mix again , speed 5 for 1 min, or until well mixed.

Store in steri.lized bottle[s]

Can be served over ice, or made into a Frappe with ice, milk and more coffee if desired.
can be added to fruit mince mixture for tarts.

Saturday, November 21, 2009

Chocolate delight sweets cold



Chocolate delight Sweets cold



It is difficult to believe that something so simple could be so delicious.

200g chocolate
1 tin evaporated milk [ light and creamy ]
2 teasp. gelatin
2 Tablsp. cold water

Soak gelatin in cold water to soften,
Break chocolate up and place in TM bowl, and zap to form a powder, scrape down sides,
Tip in milk, and heat at 70 for 4 mins. on speed reverse 2.
sit bowl containing gelatin over hot water to dissolve, then tip into TM bowl and mix on speed 7 for 20 seconds.
Pour in 6, 1/2 cup serving dishes [ 3/4 full ]

cover and place in frig over night or for at least 6 hours.
Eat from dish. Cream not necessary.

Tuesday, November 17, 2009

Old fashioned, cold pineapple pudding. [aunty Glads]


1st mixture

Place into TM bowl 1/4 cup of sugar and zap on speed 7 for 3 seconds.
Add 1 egg and beat 2mins. on speed 5.
Add 1 cup of milk and mix for 30 seconds on speed 3.
Add 3 or 4 passion fruit [ or 1/2 a tin of passion fruit 85g.] and mix on speed 2 for 20 seconds.
Tip into a glass bowl.

2nd. mixture

Tip 1 tin of pineapple pieces [16 oz. or 440g] into TM bowl. add 1 packet of yellow jelly. Stir jelly into the pineapple. Set temperature at 100, speed 5 reverse, for 5 mins.

Tip hot mixture on mixture in bowl and stir briefly to incorporate.
cover anf set in cool place.

best made day before , should separate into 2 layers

Monday, November 9, 2009

Chow- mein



Chow Mein



300 g. minced steak
1 dessertspoon oil
1 packet of chicken noodle soup, 1 teaspoon chicken stock powder
1 Tblsp. of rice
2 tsp. curry powder
1 small onion chopped
350g. mixed vegetables [ I use carrot, french beans, celery , cabbage and mushrooms.]
2 cups of water


Method

Cook mince with oil in TM 5 mins. at 100 on gentle reverse, with cap out.
Add rest of ingredients to TM bowl.
Cook for 15 mins. with cap out


Kids of all ages love this. You may wish to add more curry for adults.

variations

1. can stir bean shoots into mixture at end.

2. can serve over noodles

3. can add water chestnuts

An easy meal in 20 mins.

Thursday, November 5, 2009

pineapple fruit cake



Pineapple Fruit Cake




440g tin of crushed pineapple
180g sugar
120g butter
240g sultanas
120g dates
60g cherries
3/4 cup of chopped walnuts
extra walnut halves to decorate top
1 teaspoon of carb soda, 120g plain flour AND 120g S.R. flour
2 eggs

method

1. zap dates in TM bowl until chopped
2. add all other fruit and butter to TM bowl
3. set reverse on gentle, set temp. for 100, for 10 minutes.
4. when mixture temp drops to 70 mix in carb soda with spatula
5. remove lid and allow mixture to cool to 50
6. while mixture is cooling set oven at 160 F.F.
7. when cool add the 3/4 cup of walnuts
8. beat eggs in a cup and add to mixture
9. add flour
10.replace lid on TM and set at reverse on speed 1, for 2 minutes, use spatula to assist in mixing flour and eggs into fruit mixture.

prepare 8 inch tin with 2 layers of baking paper, and pour mixture into tin. decorate top with walnuts.
cookin center of oven for 2 hours or until cooked when tested with skewer.

Tuesday, November 3, 2009

Lemon spread

1 large lemon [about 250g]
2 rounded dessert spoons of custard powder
1 cup sugar
1/4 cup of water
1 egg


method

use vegetable peeler to remove peel from lemon.
zap with sugar in TM bowl, 10 seconds on speed 8.
add custard powder and zap 5 seconds on speed 5.
add rest of ingredients 10 seconds on speed 7.

to cook mixture - temperature 100 , speed 2, for 12 minutes, with cap removed.

variations

for pie filling add an additional dessertspoon of custard powder.

Sunday, November 1, 2009

lemon and carrot marmalade

350g lemons
100g carrots
5oog water
sugar(the amount of sugar will be 3/4 of the above)
1 Tbls of lemon juice and Pectin if necessary.

method

remove pips from lemon, chop carrot, place in TM bowl,zap on speed 7for 4/5 seconds.
[adjust time to produce a fine/course cut]

add water and lemon juice and cook at 100 for 30 minutes on reverse at speed 1/1 1/2

take note of level of cooked mixture on marks on TM bowl and add 3/4 of this amount in sugar.Add 2 teaspoons of pectin, (jamsetta)

cook at 100 for 15 minutes on reverse speed 1 1/2, then Varoma for 5 mins., until mixture jells.

bottle in sterilized jars, screw on lids and turn upside down, for 5 minutes to. sterilize lids

note - pectin may be needed depending on type of lemon. 'jam setta, is quite good.


This will make a very tasty sweet marmalade,at little cost. can be used instead of mixed peel in cakes, at base of steamed puddings, poured over hot lemon cakes, and of course on toast for breakfast.

Friday, October 30, 2009

anzac biscuits with macadamia nuts

120g butter
2 Tbsp Golden Syrup [100g]
100g rolled oats
1..80g plain flour
125g sugar- brown
50g desiccated coconut
1 tsp. bicarbonate of soda
3 Tbsp of water
150g macadamias chopped

method

preheat oven to 160c fan forced
Place butter and golden syrup in TM bowl and heat for 2 minutes at 60c on speed 2.
Add remainder of the ingredients and mix for 10 seconds on speed 2
place one desertspoon of mixture on tray and flatten with wet fingers.
bake for 15 minutes or until golden brown
Remove from oven and cool on tray for5 minutes, then transfer to wire rack to cool.


I use a4cm icecream scoop and this makes34 biscuits 8cm in diameter.

Thursday, October 29, 2009

Salads - radish, celery, walnut salad

Radish, celery, walnut salad.
1 bunch radishes (250 g )
1 large stick of celery (225 g )
1/2 a small red onion
1 green apple
1/2 cup walnuts
1/2 cup of fresh coriander
1/8 cup of olive oil
1 teaspoon dijon mustard
1/2 teaspoon sugar
salt to taste

method

place all in Thermomix and chop for 5-6 seconds on speed 5. May be chopped for 2-3 more seconds if a finer salad is required.

serves 6-8


variations

1. Instead of oil, mustard and sugar, use 1/4 cup of TM mayo.
2. replace coriander with 1/2 mint and 1/2 parsley.
3. For a sweeter salad add 1 Tablespoon of sultanas at endRadish, celery, walnut salad.