Sunday, January 31, 2010

Indian Patties

This recipe was given to me by an Indian lady who held a
stall at what was the Moonee Ponds Market. It is an excellent snack food and freezes well. Reheat in the oven or in a non stick pan.

450g. yellow split peas(soaked for 6 hours)
Drain peas and place in TMX bowl with,
1 large onion
green part of a large bunch of coriander.
1 green chilli or 1 small dried red chilli.
salt and pepper to taste, and a dash of oil.

Zap on speed 7, 1 min or until a firm paste is formed. Scrape down side after 30 secs.
Form into small balls, and flatten slightly.
this will make about 30 patties.
Shallow fry in rice bran oil until crisp.
Drain on hand towel.

Thursday, January 14, 2010

Best Pavlova

This pavlova is made with the addition of boiling water, added to the mix in the bowl.. It is best cooked in a cake tin with a removable base. Photos to follow ! I have been making this for years, but this time made just 1/2 the recipe as the full recipe feed 12 easily.

4 egg whites
1 teasp. of corn flour
1 teasp. vinegar
1 teasp of vanilla
1 1/2 cups of caster sugar
4 Tablespoons of boiling water
Set oven at 160
In bowl of THM with butterfly place all the ingredients except the water.
Set time for 15 mins, and turn on speed to 4.
Immediately pour in the 4 Tablespoons of boiling water, and beat for 15 mins.

Prepare cake tin by spraying with Canola oil. place tin on oven tray.
After 15 mins. ( the mix will still be very slack), pour into tin.
Cook in oven at 160 for 15 mins., turn oven down to 125 and cook for another 1 hour and 45 mins.
Remove from oven and cool. Run a knife around edge and remove side of tin, leave on base.
Cover and fill as required.

This does not give as much marshmellow in the center as the conventional method, but I feel a satisfactory amount.
I will experiment a little more and see if I can improve this I would like the hear some feed back, and any innovations.

Saturday, January 9, 2010


1 onion
1 large clove of garlic
1 400g tin chickpeas
1 1/2 cups falafel mix ( I use Mount Zero organic mix)
handful of coriander or parsley and a little mint

Drop onion and garlic onto moving blades, speed 7 until chopped.
scrape down and add 1 tablespoon of oil
cook 100 speed 1, 4 mins.
tip in chickpeas, water and peas
roughly chop coriander or parsley and mint and add to bowl
speed 7 , 6 secs.
Add 1 1/2 cups of falafel mix, gentle mix until incorporated.
sit for 15 mins.

Roll into small balls and flatten slightly. ( I use a small ice cream scoop.)
Shallow fry until brown.
If they tend to crumble, add a little more water.
serve with a yogurt dip

Coffee Syrup for Iced Coffee.

Infuse 1 1/2 cups of ground coffee in 1 cup of boiling water. Let stand for 10 mins.
Add 1 cup of raw sugar to T.M bowl
After 10 mins strain coffee into T.M bowl.
Bring to the boil on Varoma, speed 1. Boil 3 mins.
Bottle, makes 1 1.4 cups
Will keep in refrigerator for 1 month

1 1/2 Tablespoons of syrup to a large glass of milk, topped with ice cream
Could add ice blocks and zap in T.M and make a frappe.

Wednesday, January 6, 2010

curried rice salad with raisins and walnuts

This is adapted from a Sanitarium recipe

3/4 cup of chopped celery
3 cups of cooked rice
1 small red onion
1 small capsicum
1 red apple
1 cup raisins
3/4 cup chopped walnuts

3/4 cup of EDC mayo
2 teaspoons of curry powder

place onion, apple, and capsicum into T.M bowl and zap 2 sec on speed 5.
Tip on to cooled cooked rice and fold in with walnuts and celery.
stir curry powder into mayo and then fold into rice mixture.

this salad can be kept for up to 2 days in the refrigerator .
almonds can be used instead of walnuts

Duck Liver Pate

600g duck livers
150g or more of roasted hazelnuts
1 large onion
2 cloves of garlic
300g butter
Herbs, small bunch
S and P, port, and orange rind.

Chop onion and garlic 5 sec. speed 6
add 30g butter. Cook 3/4 mins or until soft, speed1 at 100.
add livers, herbs,S and P and cook for 8 mins at 100 soft speed on reverse.
when livers are cooked , remove herbs.
add rest of butter and a good slosh of port and finely grated orange peel
process until you get the texture you like. (30 secs. on 9)
add the hazelnuts that have been chopped by hand and pour into ramekins.

this freezes well.

Apricot jam

1 kilo. of apricots
700g sugar
1 lemon peeled and cut into 4

Chop apricots 10 secs. speed 9
add sugar, 10 secs. speed 9
cook 45 to 60 mins,100, on reverse speed 2, with the cup out.
if not set enough , then further 10 mins varoma.

add 1/2 packet of Jamsetta for a firmer set.

to test for a stainless steel dish with ice in it, then another stainless steel dish on top. place a spoonfull of jam into top dish.

Spinach Burghul

Adapted from Stephanies new book...Kitchen Garden Companion.

1 cup course burghul
1 cup chicken stock
2 cloves of garlic
100g spinach leaves
S and P to taste
squeeze of lemon juice

Place garlic and chicken stock in T.M bowl, cook on varoma ,speed 2 for 5 mins.
Add roughly chopped spinach, and cook for 30 seconds on speed 4.
Zap on speed 7 for 1 min. with added lemon juice.
Add burghul and mix ,reverse 1 min.
Leave in bowl, covered for 15 to 20 mins.

I made this with mixed greens from the garden and it was a bit strong.
The next day we ate it cold as a salad and the flavor was better.
In future I would make it as a salad on the day before required.

fresh dates with Kahlua Brulee

This is very, very sweet. You may wish to reduce the sugar by 1/2 or even leave it out.

120g sugar
250g water
250g fresh dates
1/2 cup Kahlua
1 quantity of egg custard as in the EDC book, p155 with an extra 100g milk.
Place all the ingredients for the date mixture into T.M bowl and cook 20 mins, 100, gentle
zap 3 times with turbo to separate the stones from the flesh of the dates.
with mix still in bowl , scrape down and zap again. The remaining stones will be around the lid .
Pour mix into6 heat proof ramekins, 3/4 cup size.
clean out bowl and make custard.
pour custard over dates and smooth tops.
refrigerate until about 1 hour before needed.
dust tops with caster sugar and place under a preheated grill on a tray. WATCH.

Maggie's ( Beer)Artichoke, green olive and lemon dip.

Warning- this looks like green sludge, but is absolutely delicious.

1 cup of pitted green olives
2 tinned or bottled artichokes
1 tablespoon of preserved lemon. ( skin only)
1 tablespoon of salted capers, washed and well drained
1 cup of flat leaf parsley
1 clove of garlic
1 teaspoon mint

Place all in T.M bowl and turbo until roughly chopped.
Then add 1/4 cup oil and 1/4 to 1/2 cup of verjuice (to taste)
S and P to taste

Capsicum sauce with philly cream cheese

1 small tin Capsicum (125g)
1/4 cup vinegar
1/2 cup sugar

Place all into T.M bowl and cook on varoma reverse for approximately 10 mins. With cap out and until syrupy.
While still hot pour over a 250g tub of Philly ( or similar) cream cheese.

This provides a sweet / sour combination.
I've tried it with fresh capsicum but it isn't as good.

Tuesday, January 5, 2010

Lemon Feather Cake ( no flour)

Before decoration.

6 eggs,not fresh and at room temp.
275 caster sug.
zest and juice of 1 lemon
150 g potato flour
a little extra sugar and flour mixed together.


300g cream and 225g lemon butter.


separate eggs
insert butterfly
beat egg whites, 5 mins.,speed 4 .
set aside in large bowl and remove butterfly
zap sugar with lemon rind, 30 sec. speed7, scrape down bowl, zap for 15 sec, on speed 7.
put in butterfly and add yolks and lemon juice, beat until thick and creamy, speed 4 for5 mins.
scrape down bowl 1/2 way through.
add flour through jam funnel in top. speed 2 for 1 minute
add 1/4 of the whites and mix,speed 1 1/2 for 30 sec.
tip mixture over whites in bowl and gently but thoroughly mix together. ( if there is any unbeaten egg white in the bottom of T.M bowl, re beat in T.M or beat by hand)
pour into prepared pan.
22 inch.tin,sprayed and lined, then sprayed again and dusted with extra sugar and flour

bake at 150 for 50 mins, or until cooked.
leave in tin for 10 mins, then turn out onto a wire rack.
when cool split in half and fill with whipped cream that has had the lemon butter folded through.

keeps well in fridge for a few days.

passion fruit
rose water icing, and cake cooked on a base of rose geranium leaves
rum and chocolate cream filling with rum and chocolate icing

12 slices nutritional counts. About the same as sponge cake with cream and icing. 12 slices or 12 cup cakes. 
Calories. 310
Carbs 42 g
Sugar 31. 1/2 g
Sat fat 8 g

Creamy Crab Soup

60g butter
1/2 a small green pepper (or a well drained 125 tin.)
1 medium onion
3 Tablespoons plain flour
1 1/2 cups of chicken stock
pinch of cayanne
salt and pepper
1 tablespoon dry sherry
1 cup milk
1 cup cream
2 170 tins of crab.

Melt butter 80 on reverse for 2 mins.
Chop onion and green pepper for 10 secs. on speed 5( if using tinned pepper, add after onion is cooked)
Cook onion in butter(and pepper if raw) 3 mins,on 100, speed 1
Add flour and cook 4 mins, at 100
Add liquid from the 2 cans and the chicken stock, 3 mins reverse on varoma, speed 2
Add milk and cream, varoma reverse gentle 4 mins
If not thick enough mix 4 teaspoons of corn flour with a little milk,add to mixture and cook a further 2 mins.
Add crab,reverse gentle 2 mins

Top with chives to serve, makes 1 1/2 litres 4 to 6 serves

Belgium Lemon Teacake

Belgium Lemon Teacake

1 cup S.R flour
1/2 cup caster sugar
60g. butter
1 egg

1/4 cup lemon juice
1/2 cup sugar
1 egg
60g butter

Heat oven to 180
Cream butter and sugar for 15 seconds, speed 5.
Add egg and mix 15 seconds, speed 5
Add flour and Turbo 2 twice (should look crumbly)
Press 2/3 of this mixture into a buttered pie dish, pour in hot lemon filling, and sprinkle remaining 1/3 of the base over filling.

For filling
Place all ingredients into T.M bowl and zap to combine.(no need to wash bowl, just scrape it out well)
Cook 6 mins on varoma reverse 1. The mixture should be creamy in texture

Bake for 25 mins Serves 8 Equally nice made with Limes.

Coffee Liqueur as part of Frangelico Cream Martini

180mls. Frangelico
80mls. Coffee Liqueur
180mls. double cream

1 tray of ice cubes.

Put all in T.M bowl, speed 9 until ice is incorporated.

Makes 4 generous serves

Nectarine and Raspberry Jam

380g. nectarines with stones removed

200g. raspberries
400g. sugar
1 dessertspoon lemon juice
2 dessertspoons of 'jamsetta'

Zap nectarines in T.M
Add raspberries, sug, and lemon juice
Cook 30 mins, at 100,speed 2
Add 'Jamsetta' if a firm set is required.

This makes 3 small/medium jars, excellent flavor.

Creme Fraiche

Stir 1 tablespoon of Buttermilk into 2 cups of sweet fresh cream.T.M on reverse for 20 secs.
Tip into a bowl and cover with a cloth. Sit at room temp. for 24 to 36 hours, depending on how tasty you want it.
Stir by hand until smooth, it will have thickened.
Cover and refrigerate, will last 2 weeks.
It will become more tangy the longer you keep it, but you can add more cream to extend the culture.

We ate this with Maggie's brown sugar and fig pavlova.