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Showing posts from May, 2011

Malt Biscuits

This is directly from the Australian Thermomix Forum and is originally credited to Gail Thomas in The Age newspaper.  So yummy.  These bikkies have a really lovely crisp and chewy texture.

Ingredients:
125g softened Butter90g  Sugar1 tab (40g) liquid Malt Extract1 tab (40g)  Condensed Milk1 cup (170g) SR FlourMethod:
Preheat oven 180degCPlace Sugar into TMX and hit turbo for a couple of seconds to make caster sugarAdd Butter and cream for 4 minutes on Speed 3, scraping down sidesAdd Condensed Milk and Malt Extract and mix for 2 minutes on Speed 3Add Flour and mix on Reverse until well combined, Speed 3 (about 10 seconds)With a couple of teaspoons, place small 'blobs' on an oven tray (no need for greasing)Bake for 15 minutes, watching carefully.  Cool on tray 5 minutes and transfer to wire rack.Makes about 35+ biscuits.  About 20 might make it to the bikkie-barrel
Verdict:
So easy and so delicious.  And any excuse to use Condensed Milk is great, I say!! 

Tweeks
The original re…

Hommus and Veg Pizza

This is what happens when I make a hommus that the kids won't eat because they have deemed it 'too spicy'.  (Spicy???  What????)  I make them eat it on a pizza.  A look in the fridge turned up a container of left-over vegies from the other night.  It was diced butternut pumpkin, diced sweet potato, a little garlic (from the first time it was cooked) and sliced asparagus.  (It was from a Chicken and Leek Pie filling.)

Ingredients:
Pizza Base Hommus  (Plus a handful of parsley minced in there)Have a look in the fridge for whatever's left-over

Garlic Pizza

Remembering how my kids keep on pulling all the good stuff off,  I thought I'd just do it their way tonight.  Choose your battles.

Ingredients:
Pizza Base 2-3 Garlic clovesHandful of Parsley leaves Knob of ButterCanola OilSea Salt Method:
Put garlic and parsley into TMX and hit turbo for a second to mince itScrape down bowl,  add butter and a little oilCook on 100degC for 2 minutes on Speed 2Spread onto Pizza BaseSprinkle with salt Cook in hot oven until base is cooked through and top is golden

Chick Nuts

I have been buying Chick Nuts from the supermarket's health food section for a while now.  They're great in school lunch boxes.  But a bit expensive.  I knew I could make them myself,  but who knew it could be so easy???  I first tried with canned chick peas, but really they didn't get dry enough and so I gave up.  Until I was directed to this Wiki recipe.  I even prefer these home made ones to the bought ones...  which in my childhood was the biggest compliment you could give something (tongue-in-cheek) "It's better than a bought one!"  A couple of notes:  these are NOT NUTS,  so don't let your grade 2 teacher tell you that you can't bring them to school... and they have nothing to do with trans-gender equipment.....  just sayin'!!

Edited to add:  I am told that Masterfood Garlic Salt has 320 in the Vegetable Oil,  but apparently the Woolworths Select (Australia) brand is okay.  This tells me that I need to find a good link to a Failsafe shoppin…

Chicken with Cashews and Noodles 2

This one was even more yummy than the first and was the first time I've used Pak Choy (Bok Choy),  listed as 'Moderate' in Salicylates.  I used the same sauce of golden syrup, water and corn flour, but tinkered as I went to get it right.  In the end, there was too much sauce,  but never mind.  Obviously,  in a stir fry,  you put in whatever you have in your fridge or is in season.  Any combination of this and the first noodle recipe would be just lovely. 

This time I have used 3 vegetables listed as 'Moderate' in the RPAH Elimination Diet handbook,  but I decided it was worth the risk.  Let's face it,  Ms C is going to eat the chicken, the noodles and the cashews and avoid the vegie stuff anyway.  So,  minimum risk really.

Ingredients:

500g chicken breast1/2 Leek2 cloves Garlic2 medium Carrots*, cut into teeny matchsticks2-3 sticks Celery, finely sliced4-5 Asparagus* stalks, sliced1 Pak Choy* plant, leaves chopped once and stalked chopped 3 times100-125g raw Ca…

Skinless Chicken Sausages

With trips to Melbourne needed to get some more sausages,  Mr frillypants is looking into buying an attachment for our old Kenwood, to fill sausages.  Or,  we might get a freestanding one.  Seems silly to keep the whole big mixer for one function.  In any case, I experimented with a recipe last night and we all enjoyed them... even our little non-failsafe guest,  who said she'd never had a chicken sausage before!!!  May I also please have a brag that our little guest ate up her Miracle Mash while telling me she doesn't normally like mash.  Anyway,  while putting together the ingredients I was just lining them up and thinking 'Yeah, that should do it.'  It's all a bit guesstimate-y.  Also, the TMX is doing most of the work.  You just need to roughly chop the herbs/veg so it fits into the hole in the lid.  No fine chopping here.

We put the chicken into the freezer for an hour or so before starting so we wouldn't end up with chicken paste.

Ingredients:
500g Chicken …

Chicken and Leek Pie (with Cheat's White Sauce)

Yummo.  We make this with Carraway Seeds,  because our little Failsafer won't eat it anyway.   During the cooking process,  after cooking the chicken & veg and before adding the flour, I just put aside some for Ms C to have with rice and veg.  Her choice.  She has some personal thing against pastry.  I don't get it.

Ingredients:
One portion of Shortcrust Pastry500g chicken, breast or thigh, diced1 leek, halved and sliced1-2 cloves Garlic, crushedhandful of Cabbage, very finely chopped  (or 5 Brussel Sprouts)handful of Butternut Pumpkin*, finely dicedhandful of Green Beans, chopped 1cm pieces2 sticks celery, halved and choppedAbout 2 tabs Plain FlourAbout 2 cups milkMethod:
Have pastry ready and preheat oven 200ÂșCIn deep fry pan, saute leek and garlicAdd chicken and cook until lightly brownedRemove chicken mix from pan and add other veg, sauteAdd chicken back in, Salt to taste and combine wellSprinkle over with flour and keep stirring, coating it all in flourCook for about a…

Crumpets!!!

I have not eaten a crumpet in aaaaages.  Not since going Failsafe, as I never knew how to make them.  Then I happened across this recipe on a parenting forum and WOO!!  They. Are. Delish.  Just to make sure they were 'real crumpets', I put a couple in the toaster and ate them with honey for afternoon tea.  *swoon*  So yummy!

Beware though,  this is time consuming,  so don't attempt if you have to be somewhere else.  This is 'stand at the pan' sort of stuff.  You might also like to invest in some egg rings to cook these in.  (I have found out since that there exists in the stores "crumpet rings".  I have yet to see them in the flesh, though.)  You certainly can let it go all rustic,  but you'll miss out on the height.  They'll be just as yummy though.  When I find out who made the recipe, I'll add the credit.

Makes about 20 when using egg rings and 1/4 cup to scoop.

Ingredients:

250g water250g milk2 tsp sugar1 tsp dried yeast510g (3 cups) plain fl…

Quiche with Rice Crust

It turned out that Ms C didn't like the quiche mix mixed with pasta as suggested in the previous quiche recipe.  So,  I'm hoping this might be the solution,  a rice crust!  I decided on using Arborio rice for its starchiness and I cooked it using the absorption method, with the lid off the saucepan, until all the water had been soaked up and there was nothing left to bubble.  I decided to make this into small individual quiches and used a muffin tray.

Ingredients:
Oil for saute and greasing1 cup Arborio riceAbout 2 cups water1/2 leek, finely choppeda few small pieces of Butternut Pumpkin*, finely sliced and then chopped to small pieces4 eggs2 good scoops of Natural Yogurtabout 1/2 cup of creamMilk, enough to make the egg mix up to 2 cups1 tsp SaltParmesan / Grana Padano cheese**, grated1 Spring Onion, finely slicedMethod:
Preheat oven 180 degCOil muffin cupsCook rice as described aboveAllow to cool to handle and then divide between oiled muffin cups - about 2 desserts spoons eac…

Pizza - Bubble and Squeak

Bubble and Squeak??  If you're English or Australian,  you probably know Bubble and Squeak as "What we do with leftovers fro a roast dinner".  And you'd be right.  Here's a what Wikipedia says:  Bubble_and_squeak.

This way well be Mr frillypants' favourite ever pizza!!  He loves his vegies and so vegies on a pizza??  Yummo!!  So,  in the fridge I had a few left over vegies from the roast chicken the previous night.  I put it all on the pizza,  added a little extra and voila!  A very tasty and healthy pizza.  Mr frillypants and I loved it.  The kids... wouldn't even try.  ha ha ha.

Ingredients:
1 portion Pizza Baseleft over roast vegies:  potato, parsnip, pumpkin; whatever you have in the fridgeleft over meat if you have it/would like.A little cabbage, finely sliced1/4 leek, finely sliced1 clove garlic, slicedMethod:Saute leek, garlic and cabbageSprinkle over pizza baseSlice leftover vegies and meat and arrange over pizzaBrush with a little oilCook for abo…

Pizza - Potato and Leek

This is probably a Failsafe mainstay.  I was so surprised by how very tasty it is!!  I got this recipe from the 'Friendly Food' cookbook.
Ingredients:  Makes 2 pizzas 1 portion homemade pizza base 2 leeks, halved lengthways and thinly sliced3 garlic cloves3 (600g) white-skinned potatoes, peeled and thickly slicedground sea salt2 tabs chives, finely choppedMethod: Steam or microwave potato until almost tenderTransfer to plate lined with paper towelSpread half of leek mixture over each pizza baseArrange potato slices in a thin layer over leeksBrush with a little oil and sprinkle with salt Bake 20-25 minutes until potatoes and dough are goldenSprinkle with chives before servingVerdict:  Pizzas are usually met with "Yaaaaay!! Pizza!!!" and then we hope they get a few food groups into them and not just "pizza base".  But, hey.  It's Pizza!!
Tweeks:  I also often add some butternut pumpkin* (Sals) to at least one of the pizzas,  just very finely sliced with a ve…

Pizza Base

Straight from the TMX recipe book.
I've started a rule in our house; as my kids tend to just take the toppings off the pizzas and eat the base.  Okay,  great, it's not a commercial pizza base,  it's not full of salt and sugar and preservatives.... but really,  there's not a lot of nutritional value there.  :)  So,  the new rule is that I will serve up vegie soup before the pizza.  Wish me luck for success on this one!!

eta:  I need to immortalise this... so I can look back and sigh... later when she goes through the 'Mum knows nothing' stage.  The other day, Ms D said "I love how you make pizzas, with all the healthy stuff on it."  Naaaawwww.   Love her guts.






Ingredients:
280g water 7g dry yeast (1 sachet)20g oil2 tsp salt (cooking or salt)500g Bakers Flour

Method:
Place water, yeast and oil  into TMX bowl.Mix 5 seconds on speed 3Add flour and saltMix 6 seconds on speed 8 to combineSet dial to 'closed lid' and knead dough for 2 minutes on Interval…

Miracle Mash

As in "It's a miracle I got away with it."  My kids are enjoying mashed potato so much more since we've had the TMX and I cook it in milk.  But,  what about hiding vegies in it?  Can I get away with it?  YES!! 

Let me be clear here.  I don't actually lie to my kids about this.  I will tell them I've made it differently and they have learned over the years that it could be a good thing or a bad thing and it's worth giving it a try.  And I appreciate them trying and they do not have to like it.  I sure don't like every food that could possibly be dished up to me.  But!  I digress...

I have done this twice in recent days, with different recipes:

Ingredients:
Enough potato for your family  -  I do 1 medium potato per person; as I peel and chop it I chuck it into the TMX to weigh it and then I add milk equal to approx 1/4 of that weight.  (So, to 400g potato, add 100g milk)MilkPinch of saltknob of butter1  leek, chopped1/2 zucchini,  peeled and roughly ch…

Crunchy Chicken (or home-made junk food)

Oh wow.  I thought I must've put this one on here,  seeing as how it's a never-fail winner around here.  But, it's not my recipe... or rather I've adapted one from the RPA Hospital's Friendly Food cookbook... so perhaps that's why I didn't.  The cookbook has it under the 'Kids' section,  as a party finger-food, so it uses 3cm strips of chicken.  I use whole breasts, but sliced in half so they're not too thick. The portions below are for my family of 6,  who are decidedly greedy when it comes to this meal.  If you work on a rough ratio of 500g chicken for 300g chips (1 large packet), that should work out okay.

Ingredients:  (Yogurt method)
750g chicken breast, sliced in half horizontallyabout 300-500g plain yogurt**2 x 300g packets of Red Rock Deli or Kettle Plain chips, thoroughly crushed  (TMX turbo for a few seconds)1 spring onion, finely slicedNO SALT neededMethod
Coat chicken in yogurt and allow to marinade in the fridge for about 1 hourPrehea…

Fine Vegie Soup (2)

It's getting cold here again,  down in the south of Australia.  It's time for some warm, nourishing soup!  Plus,  we're a bit 'meated out' after a week of lamb, chicken and beef galore.  Sometimes, you just need veg.  This should give me a good, clear broth with nicely cubed, distinct vegies.  Unlike the gloop of the other recipe.
Ingredients: 1/2 cup pearl barley,  well rinsed1/2 cup dried split peas and split mung beans, well rinsed  (Or use commercial 'soup mix' which is these things and a few other dried legumes)1.5 litres chicken stock1 tab vegie stock1 swede, finely diced5 brussel sprouts, very finely shredded and chopped2-3 sticks celery, finely sliced1/4 cabbage, very finely sliced and choppedAbout 1 cup butternut pumpkin*, peeled & finely diced1/2 zucchini*, peeled and finely gratedgreen beans could also be added, about 1/2 cup, chopped into 1cm piecesextra water if needed. salt to tasteMethod: In large heavy pan heat stock and add soup mix (barl…