Tick of Yum

Providing hints and tips on using your Thermy, suggestions and recipes - from a very happyily Thermomixed South Australian couple

Our Ticks of Yum

John's Worcestershire Sauce

Posted by Bee & John on June 10, 2016 at 10:20 AM Comments comments (4)

My John Looooooooves his Worcestershire Sauce.  This black, intense, spicy, salty/sweet flavour enhancer... and I make it for him!


It doesn't take long and afterwards we have enough for the year! (Makes just over a litre).  I've converted it to thermy method, although as you can see on the (quite OLD) recipe, that it isn't hard to make without one either!


ingredients:

 

  • 900g of vinegar
  • 300g of good quality soy sauce
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Meet Stock Concentrate for Nikalene's Book

Posted by Bee & John on May 8, 2015 at 1:50 AM Comments comments (1)

Nikalene, from the fabulous Skinnymixers has just released a wonderful new cookbook with some fabulous Indian recipes.   She is largely considered to have THE best Butter Chicken recipe on the planet and I can't wait to try all of her other recipes.


You can find the link to her cookbook HERE


In the book... at the very start of the book.... Nikalene has some notes, one of them (I was SO chuffed to see I couldn't tell you!!) was that the Beef Stock Conce...

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Odour-Bee-Gone PRE-spray

Posted by Bee & John on February 7, 2015 at 1:30 AM Comments comments (0)

Ok... this is a food blog right... and you don't talk about ... um... (whispers.....) odours from the loo (normal voice) in the middle of talking about food right?


Well... I'm not going to talk about FOOD... but I will talk about the other.


First - some background.  While John actually watched the Superbowl recently (alone!!) couldn't wait to watch the rather entertaining ads that they put together for the main event.  I clicked onto a YouTube col...

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Ketjap Manis

Posted by Bee & John on November 15, 2014 at 4:35 AM Comments comments (0)

Some of you might remember a picture I posted on my facebook page that looked like this.....


There was a bit of speculation on what it was and I was both heartily amused and VERY embarrassed... but I was still working with the recipe so I hadn't put it up.... until now.  


I've been tweeking it and tweeking it and finally got it about right I think... and NO... this won't happen to you now!

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Savoury Pancake

Posted by Bee & John on April 18, 2014 at 8:55 PM Comments comments (0)

If you don't know already (really?  Why not?) my heritage is Dutch.  We have some weird ideas. the Dutch.... Mayonaise with your hot chips (Devine!), Apple Sauce with every meal (fabulous) and pancakes, mini, flat, fat, sweet or savoury.


The First I do all the time.  The second I can't convince John that it is worth trying.  But the third is something I'veenjoyed making for ages... but not the savoury ones - until now!!


It's really very ...

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Beef Cheeks in the Varoma

Posted by Bee & John on December 3, 2013 at 3:25 AM Comments comments (3)

John introduced me to Beef Cheeks, cooked sloooooooowly in a pot on the stove.  They really are delicious!!  Tender and, just like lamb shanks, need a) a lot of cooking and b) provide a delicious thick nourishing stock.


John - my darling John - changed his name to Doubting Thomas for a while there after I casually asked (after he burnt a big pot of beef cheeks) if they would be ok in the Thermomix - he said he doubted it!


So.... over the last few ...

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Sweet and Sour Sauce without pineapple or vinegar

Posted by Bee & John on December 2, 2013 at 4:10 AM Comments comments (4)

John, the love of my life, has a few defects.  One of them is that he hates cooked pineapple.  To me, that had excluded one of my favourite sauces... sweet and sour.


Googling through recipes one day I came across this AMAZING (yes, it IS worth capitals) sweet and sour recipe.  What makes it so good?  Well, it isn't really the type of sauce when you think of Sweet and Sour - it isn't clear and sweet - it is thick, a LITTLE sweet and REAL tasty!  Almos...

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Jan's Party Pleasers

Posted by Bee & John on November 4, 2013 at 5:10 PM Comments comments (0)

My friend of many years (and very recent new Thermomix owner) gave me this recipe more years ago than I would like to admit to :-)


While you CAN make the puff pastry in the Thermomix, and grate the cheese in the thermy, it isn't really a thermy one so you can do this even if your thermy is at home and you're out somewhere.


They are DELICIOUS, super quick and absolutely moreish.... enjoy!!


Jan's Party Pleas...

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Bee's Coleslaw - AKA - Making Salad in your Thermy

Posted by Bee & John on October 24, 2013 at 9:55 AM Comments comments (2)

The very first time I EVER made a salad (A coleslaw) I actually made coleslaw juice.  Does that sound familiar??


Ever since then, I NEVER wanted to make coleslaw mush ever again.  And I didn't.....  I learnt a trick... easy peasy salad... YOU can make the best salad in the blink of an eye.


To add even more value to this post, I'll add the recipe for my favourite style of coleslaw - and name it after myself..... Why??  Because I can :-). ...

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Hot Toddy-ish - Adults Only

Posted by Bee & John on July 12, 2013 at 1:10 AM Comments comments (0)

I woke up this morning to a mind numbing cold... head thumping, throat sore, nose running.... you know what I mean.


In my stupour I was flicking through Pinterest and found a "recipe" for cough and cold syrup - mnnnrrrr... sounded a bit disgusting BUT for some reason my body was going YES!  The recipe was 1/4 teaspoon each of ground ginger and cayenne, 1 tablespoon each honey and water and 2 tablespoons of apple cider vinegar.... shake like mad... 1 tablespoon at a time...

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Lamb Shanks in the Thermomix?

Posted by Bee & John on July 7, 2013 at 7:15 PM Comments comments (1)

Can you cook Lamb Shanks in the thermomix?  I didn't think so but thought I would find out whether they really WERE possible. (besides..... I get to show off the lovely Oval Themoserver which is July's "with purchase" and for any current owners who have a demo in July (2013).


The thing with Shanks is - they not only have to cook.... but get very tender and have that "fall apart" stickiness that makes them so very delicious!  Could you get that with just a steamer?

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Zucchini, Feta & Mint Fritters

Posted by Bee & John on June 9, 2013 at 4:35 AM Comments comments (0)

This recipe is from Annabel Langbein's "the Free Range Cook" cookbook and all I did was converted it for use by a Thermomix. (Ya gotta get a Thermomix Annabel!!)

 

 

 

We had these this morning.... they were DELICIOUS!! And what's more, delicious! Oh... I already said that.... they were easy too! Although it has a bit of mint in the recipe, it isn't "minty" - there's only a hint every now and again.

  

Zucchini Feta an...

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Fig & Almond Jam

Posted by Bee & John on April 16, 2013 at 6:45 AM Comments comments (0)

Did you read the previous blog entry?  The bit about the fruit and veggie place we like to go to near Gumeracha?  If not - go back and read it.


What did we get while we were there (what DIDN'T we get!) - we got some figs.  They had the most BEAUTIFUL figs at only $12 a kilo!!  I have trouble buying "normal" figs for that price, let alone organic figs!


So... what do we make with figs?  Fig Jam!


On the way home John ...

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Chilli / Garlic oil

Posted by Bee & John on March 27, 2013 at 12:15 AM Comments comments (1)

When I worked in Footscray I got "addicted" to the fabulous Vietnamese Soup - Pho.  The lady who introduced me to this delicacy was from India and took the soup with a huge teaspoon of Chilli Oil.  Over the 3 years I worked there, I slowly increased my tolerance to the lovely chilli oil to have nearly half a teaspoon!


Since moving to Adelaide, I have missed a few things about Melbourne (NOT the weather!) but I have to say that the Chilli Oil is one of those things ...

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Passionfruit Slice

Posted by Bee & John on March 4, 2013 at 2:30 AM Comments comments (0)

Oh my goodness!  Want a quick, fab looking, easy peasy cheesecake-ish tart?  


This is fabulous!  AND.... easy!  To convert this from the original recipe, I barely had to do anything - it was almost designed for the thermomix!


Warning tho - don't come back to me for a less sweet version LOL - this is a dessert, not meant to be eaten daily (alth...

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Chai (tea) Concentrate

Posted by Bee & John on January 18, 2013 at 8:45 AM Comments comments (2)

I've heard of Chai - who hasn't - but I have never tried it.  Mainly because of the milky component, not being a fan of milk......  So why am I chugging down Chai by the gallon now?


For Xmas day I made a Sangria style punch that I really hoed into!  Surprising because I just don't drink much alcohol, actually don't like it much - but that punch I LOVED.  Now I can't go swigging alchohol all day every day (although some days it would be useful) so I was lo...

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Cauliflower Pickles

Posted by Bee & John on January 12, 2013 at 5:05 AM Comments comments (0)

I was watching an episode of Poh's Kitchen the other day, and Neil Perry (for those who don't know.... [don't worry, I didn't] he is a super dooper multi hatted chef in Sydney specialising in Asian Cooking) was talking about chinese pickles.  It sounded SO easy I thought I'd give it a try.  ie: salt the veggies... rinse... 1/2 vinegar and 1/2 salt.  I got around to salting the veggies... but then thought the recipe sounded TOOOOOO easy - so before I went any further I did a bit...

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MEAT Stock Concentrate

Posted by Bee & John on January 9, 2013 at 8:50 AM Comments comments (1)

I have done a meat stock concentrate before - I used the recipe on the Thermomix forum that calls for 300g of meat, 300g of veggies and 300g of salt.


Holey cow that's a lot of salt!  I know you need some salt, and I have argued for keeping the salt level for the EDC veggie stock concentrate...... but the forum recipe has 2.5 times the salt content that we use for the vegetable stock concentrate!  Basically - you're making meat flavoured salt.  NOT necessary (i...

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French Onion Soup Concentrate

Posted by Bee & John on January 8, 2013 at 10:05 PM Comments comments (0)

Ingredients:

6 cloves of garlic

1 kilo of onions (mixed red and brown) - peeled and quartered

200g of butter

200g of red wine

100g of port

40g of sugar

150g of plain flour (or Arrowroot flour for GF people)

2 tablespoons of cracked pepper

550g of COLD Beef Stock Concentrate paste (see previous post) -

1 tsp of dried thyme (or equiv of fresh)


Method:

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Vanilla Bean Paste

Posted by Bee & John on December 18, 2012 at 5:45 PM Comments comments (39)

Vanilla Bean Paste... what's the hype?  To me, it is an expensive form of vanilla - and I've always just used Vanilla Sugar (Everyday Cookbook) - but then I TRIED vanilla paste and I was hooked!  Problem is.... WAY too expensive!  Back I went to vanilla sugar.


Then a fabulous friend/client gave me a recipe for it!  Yay!  THANKS Karina!


Then I really READ the recipe... 250g of vanilla beans?  REALLY??  That's ...

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