|Posted by Bee & John on January 25, 2014 at 8:45 AM|
I was "talking" to Sue from the https://www.facebook.com/pages/Thelma-and-Souise/255867974437307" target="_blank" rel="nofollow">Thelma and Souise facebook page - inverted comments because it was via messages lol - and she mentioned Mango Chutney. Now I love Mangos, but John, in one of his very few incomprehensible negatives, doesn't. But... He DOES love his chutneys.... which I don't. So, after Sue's comment I thought that Mango Chutney would be JUST the thing to suit ...Read Full Post »
|Posted by Bee & John on December 21, 2013 at 3:25 AM|
|Posted by Bee & John on November 4, 2013 at 5:10 PM|
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...Read Full Post »
|Posted by Bee & John on September 1, 2013 at 11:05 PM|
It doesn't surprise me that Jo Whitton, from Quirky Cooking, had beaten everyone to the salted caramel craze! I remembered making her Rapadura-Maple Syrup Butter Toffee when she first posted it, in 2011 and LOVING it - but then forgot about it.
It came to mind a couple of weeks ago, as I had bought my first big bag of Rapudura sugar (always used Raw Suga...Read Full Post »
|Posted by Bee & John on August 27, 2013 at 11:30 PM|
Well.... aren't the "professional" chefs falling over themselves showing how much they love their Thermomix.... and I sure as heck love that!!!
Julie Gordon, the winner of Australia's first Masterchef competition, has come on board with this groovy little video for Chicken and Choritzo Stew
I heard about this for the first time a little while ago from head office, and then (shock!!!) forgot abo...Read Full Post »
|Posted by Bee & John on June 9, 2013 at 4:35 AM|
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...Read Full Post »
|Posted by Bee & John on April 16, 2013 at 6:45 AM|
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 ...Read Full Post »
|Posted by Bee & John on April 16, 2013 at 4:25 AM|
I've HEARD of the raw food movement.... my thought? Raw food.... raw? RAW? Does that mean like.... RAW? But I don't like the idea of uncooked food!!!
Heard someone say something like that? Thought that yourself? I must admit I put it under the heading of "rabbit food" and didn't think too much more of it!
A few weeks ago I was visiting a colleage and good friend, Danielle. I was mentioning a recent binge on a sugary...Read Full Post »
|Posted by Bee & John on March 27, 2013 at 12:15 AM|
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 ...Read Full Post »
|Posted by Bee & John on February 7, 2013 at 6:15 PM|
As I was bouncing like a pinball machine ball from recipe to recipe on the internet, I came across these - no sugar, no dairy, no egg, healthy type of biscuit that SOUNDS yummy. The original recipe is here.
Now... don't get all excited when I say no sugar. Definately you do not ADD sugar, but there is a heap of banana and dried fruit in there so Diabetic's bewar...Read Full Post »
|Posted by Bee & John on January 18, 2013 at 8:45 AM|
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...Read Full Post »
|Posted by Bee & John on January 12, 2013 at 5:05 AM|
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...Read Full Post »
|Posted by Bee & John on January 9, 2013 at 8:50 AM|
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...Read Full Post »
|Posted by Bee & John on January 8, 2013 at 10:05 PM|
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:Read Full Post »
|Posted by Bee & John on December 18, 2012 at 5:45 PM|
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 ...Read Full Post »
|Posted by Bee & John on November 14, 2012 at 1:05 AM|
It all started with a brilliant photo of this almost desert like picture I saw on Quirky Jo's fabulous website
Chia pudding.... seemed such an easy thing... Jo had put up a basic recipe and was inviting people to come up with their own. The more people were posting their ideas, the more I was willing to give it a go. So, off I went, soaking some chia in some almond milk.
Now - rest as...Read Full Post »
|Posted by Bee & John on October 23, 2012 at 7:45 PM|
Remember Matchsticks? I haven't had them for YEARS!!
I made some little chicken pies recently and had a little of the EDC rough puff pastry left over so I thought I would make up a couple of Matchsticks, they were DELICIOUS and I wish I had scrapped the mini pies to leave enough for more than a couple of Matchsticks!
Read Full Post »
|Posted by Bee & John on October 23, 2012 at 7:15 PM|
Mini Chicken Pies
Fist of all... do they have to be mini - of course not! make a larger one, less pastry needed and less fiddly
Read Full Post »
|Posted by Bee & John on October 23, 2012 at 6:10 PM|
I have heard that puff pastry is difficult. My step-daughter, who is training to be a patisserie chef, has done it by hand and certainly claims so!
But.... Puff Pastry is another thing that you and the Thermomix can make easily and to stupendous results!!
The recipe and method I used was from the Everyday Cookbook - I just followed the recipe - to great effect I might add! Helene, onRead Full Post »
|Posted by Bee & John on August 16, 2012 at 6:10 PM|
Raspberry Frangipane Tart
What is Frangipane? I had no idea, I thought they spelt frangipani wrong LOL. According to an on-line dictionary, it means..
The noun FRANGIPANE has 1 sense:
1. pastry with a creamy almond-flavored filling
So.... if you are allergic to nuts this isn't going to be your favourite reci...Read Full Post »