Yes they do work Grin Grin Grin Grin Any one who now has long grain rice and water and a TMX and 2 20cm. (8 inch ), sponge tins can make fresh rice noodles.
Soak 1 1/2 cups of long grain rice in 1 1/2 cups of water over night, OR( grind 1 1/2 cups of long grain rice for 1 1/2 mins. speed 10 in TMX.) The soaked rice and water should be blended for 2 mins., speed 9. Pour into a jug.
3/4 fill TMX bowl with warm water and set Varoma temp for 10 mins on speed 1. (it should boil in about 5 mins.)
While water is heating, lightly spray the 2 sponge tins with oil, (I used rice bran oil). Place Varoma on top of machine. Place 1 tin on top of Varoma to heat. After about 2 mins. pour in enough batter to form a thin coat over base of warm tin .
When the water boils, set the time for 5 mins, place tin on top rack of Varoma and cover with lid. Steam for 5 mins, speed 1.
While this is steaming, Pour the batter into the next tin and tip the tin to cover the base. Sit this tin on top of the Varoma cover while the one inside is cooking. This sets the next lot of batter a little.
When the 5 mins. are up, remove tin and set aside to cool. Meanwhile place the partially set tin in the Varoma and steam for 5 mins.
After about 2 mins. the cooling batter, (now a disk), is ready to remove. Using a spatula, ease the rice disk out of the tin, and place on a wire rack to complete cooling. Wash the tin and dry and spray ready for next lot of batter. Do this immediately and follow the same process of sitting on top of Varoma.
I made 12 rice disks, and would think that, cut into noddles, 1 disk would make 1 serve.
In the photo I have cut some thin and some thick. I understand they will keep for 2 days in fridge, and can be frozen.
It is important to have a very flat base to the tin in which you steam the noodles.
Thursday, August 12, 2010
Sunday, August 8, 2010
CreamPuff63's Choux Pastry
This recipe, from CreamPuff63, of Forum Thermomix, is absolutely incredible. I have asked her for permission to publish it here for two reasons. Firstly I am afraid that I will lose it, and secondly to make it available to more TMX users. Thank you CP63.
60g. butter
270g water
150g plain flour
3 eggs, beaten
Preheat oven to 220c
Place water and butter in TMX bowl and cook, 5 1/2 mins. at 100, speed 2.
Add flour and mix for 30 sec. on speed 4. or untill pastry comes away from the sides of the bowl.
Spread mixture up the sides of the bowl with spatula and cool for approximately 5 mins.
Once the mixture is cool (may have to put the bowl in the fridge for 3 mins. ), add beaten egg one at a time over a period of 30 to 50 seconds. Speed 5.
Either pipe mixture or place teaspoons full on to greased trays ( I used baking paper).
Bake in hot oven (220), for 10 mins. Then reduce heat to 180 to 200(I used 190), and bake for another 20 to 30 mins. Until GOLDEN AND CRISP.
Remove from oven and make a small slit in the side, return to the oven with the door ajar and the heat turned off.
I used FF as my oven is a bit cool.
60g. butter
270g water
150g plain flour
3 eggs, beaten
Preheat oven to 220c
Place water and butter in TMX bowl and cook, 5 1/2 mins. at 100, speed 2.
Add flour and mix for 30 sec. on speed 4. or untill pastry comes away from the sides of the bowl.
Spread mixture up the sides of the bowl with spatula and cool for approximately 5 mins.
Once the mixture is cool (may have to put the bowl in the fridge for 3 mins. ), add beaten egg one at a time over a period of 30 to 50 seconds. Speed 5.
Either pipe mixture or place teaspoons full on to greased trays ( I used baking paper).
Bake in hot oven (220), for 10 mins. Then reduce heat to 180 to 200(I used 190), and bake for another 20 to 30 mins. Until GOLDEN AND CRISP.
Remove from oven and make a small slit in the side, return to the oven with the door ajar and the heat turned off.
I used FF as my oven is a bit cool.
Saturday, August 7, 2010
Containers used in Varoma
I have collected a number of different containers, to hold food, when using the Varoma. I also use oven bags. The largest Pyrex container is 7 cups. The containers without lids I cover with Glad Wrap. Most of the small dishes will fit 4 into the Varoma, although the very small ones will fit 6 or 8.
The egg ring I place under most of the large dishes to allow the steam to circulate. The pink stringy thing is called a " food loop". I use it under the larger dishes as the egg ring is too thick and the lid will not sit down.
I have other 'oven to table', dishes that I also use. I don't use plastic as I often brown the food after it is steamed.
The most expensive Pyrex container, with lid was $20.
I use 2 books when I want ideas, TMX Full Steam Ahead, and Brigid Treloar's ' Steaming'.
I have also pictured the small TMX food warmer. Although I haven't used it for steaming
I have been told that it is good, however you would need to block the small hole that is in the lid.
The egg ring I place under most of the large dishes to allow the steam to circulate. The pink stringy thing is called a " food loop". I use it under the larger dishes as the egg ring is too thick and the lid will not sit down.
I have other 'oven to table', dishes that I also use. I don't use plastic as I often brown the food after it is steamed.
The most expensive Pyrex container, with lid was $20.
I use 2 books when I want ideas, TMX Full Steam Ahead, and Brigid Treloar's ' Steaming'.
I have also pictured the small TMX food warmer. Although I haven't used it for steaming
I have been told that it is good, however you would need to block the small hole that is in the lid.
Wednesday, August 4, 2010
Linzer Torte Biscuits
While on Holiday in South Australia recently, I noticed that Cardamon was the spice flavor of the month. This reminded me that I have a yummy biscuit recipe with Cardamon that I have been meaning to convert to Thermomix. The Thermomix proved to simplify the process, and it makes about 40 biscuits.
180g. plain flour
240g. sugar
240g. butter (melted)
2 egg yolks
60g. ground almonds
Grated rind and juice of 1 medium sized lemon
Red jam
2 generous teaspoonfulls of ground Cardamon
Remove the rind from the lemon with a vegetable peeler and drop on to the blades set at speed 7, for 10 seconds.
Add melted butter, yolks and lemon juice and zap speed 5 for 5 seconds.
Add rest of the ingredients and zap, 20 seconds, speed 7
Scrape into bowl and refrigerate for at least 30 minutes.
Set oven at 160c. FF
Roll out about 1/4 of the mixture at a time to about 1/2 cm. thick. Cut into rectangles about 5/6 cm. by 3cm., ( I vary the size) I use the Thermo mat sprinkled with flour.
When ready for the oven, on the oven baking sheet ,dribble red jam down the center of each biscuit. I use plum and raspberry jam, and put it in a plastic sauce bottle with a small hole in the top.
Bake at 160c. FF for 15 to 20 minutes.
When cooked,biscuits should be brown around edges, let sit for 5 minutes to set up.
Then transfer to a wire cooling rack to cool completely.
This recipe would also make an exsellent tart shell.
180g. plain flour
240g. sugar
240g. butter (melted)
2 egg yolks
60g. ground almonds
Grated rind and juice of 1 medium sized lemon
Red jam
2 generous teaspoonfulls of ground Cardamon
Remove the rind from the lemon with a vegetable peeler and drop on to the blades set at speed 7, for 10 seconds.
Add melted butter, yolks and lemon juice and zap speed 5 for 5 seconds.
Add rest of the ingredients and zap, 20 seconds, speed 7
Scrape into bowl and refrigerate for at least 30 minutes.
Set oven at 160c. FF
Roll out about 1/4 of the mixture at a time to about 1/2 cm. thick. Cut into rectangles about 5/6 cm. by 3cm., ( I vary the size) I use the Thermo mat sprinkled with flour.
When ready for the oven, on the oven baking sheet ,dribble red jam down the center of each biscuit. I use plum and raspberry jam, and put it in a plastic sauce bottle with a small hole in the top.
Bake at 160c. FF for 15 to 20 minutes.
When cooked,biscuits should be brown around edges, let sit for 5 minutes to set up.
Then transfer to a wire cooling rack to cool completely.
This recipe would also make an exsellent tart shell.
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