Saturday, May 25, 2013
240g frozen shelled Edamame, simmered in salted water for 10 mins.
1/4 cup of water
2 tablespoons of salt reduced soy sauce
1 Tablespoon of minced fresh ginger, ( bottled OK)
1 Tablespoon rice vinegar
1 tablespoon Tahini
1 clove of garlic
salt and hot pepper sauce to taste.
Add cooked and drained beans, plus everything else into TMX bowl and zap on speed 5 for 1 minute.
Zap again at speed 7 for 30 seconds, or until a smooth paste results.
Chill before serving.
Will keep for up to 5 days, refrigerated.
If you were not told, you might think this was Avacado. Therefore it could have tomato and onion added and served with corn chips.
Monday, May 20, 2013
The original recipe was from,www.EatingWell. Com. I have adapted it to TMX.
2 cups of hazelnuts, roasted and skin rubbed off.
4 large egg whites
1 1/4 cups of caster sugar. OR 3/4 to 1 cup of Xylitol, depending on how sweet you like biscuits.
1/2 teaspoon of salt
1 teaspoon of vanilla
Set oven at 165C
Insert butterfly into bowl and add egg whites, salt and vanilla. Set temperature at 37 degrees and beat at speed 3 for 30 seconds. Increase speed to 4 and beat until stiff. Set aside in large bowl.
Wash and dry bowl, add hazelnuts and sugar, or Xylitol. Press Turbo once.
Tip onto egg whites and fold in with rubber spatula
Using a small ice cream scoop, place 12 small mounds onto a lined baking sheet. You will need 3 sheets.
Bake 25/30 minutes, turning trays half way through.
Cool on tray for 10 minutes, then on wire rack.
If a crisp result required, return to oven as it is cooling, leaving door ajar.