|Posted by Bee & John on August 14, 2012 at 9:10 PM|
I have heard about salt crusted chicken - saw the recipe in a Women's Weekly Cookbook MANY years ago... but hadn't tried it... been thinking about it though......
It just hit me the other day... I want to try it!!
What is it? Basically a dough with a very high salt content that bakes HARD over the meat, creating a locked in, spekky looking meal with the TENDERE...Read Full Post »
|Posted by Bee & John on August 3, 2012 at 12:55 AM|
One thing I learned when I moved over to SA, was that while we are all Aussies, each state has it's very own take on things - ie: language! What I had enjoyed in Victoria - yummy Souvlaki's, served in Turkish Bread - were called Yiros here and served in soft pita breads. They're Kebabs elsewhere.... our own mini version of dialects.
What are they? Basically, cooked marinated meat, mixed with chopped tomatoes, cheese, garlic sauce and what ever takes your fancy (I...Read Full Post »
|Posted by Bee & John on June 14, 2012 at 4:55 AM|
While I am on the topic of chocolate (after my post on chocolate truffles earlier) I need to tell you what I did with some left over melted chocolate in my piping bag.
I just made more chocolate buttons... ready to use for next time!!!
|Posted by Bee & John on June 14, 2012 at 4:45 AM|
I have tried various BBQ sauce recipes since I got my Thermomix - but they were all lacking. They were all OK, and even nice sauces - but they weren't BBQ sauce!!!
Then I found Steph's BBQ sauce recipe. It sounded good.... so I had a go! De-Lish-ious!! Now THAT is what I'm talking about. It makes a litre - there is too much there to do a double batch, but you should be able to do 1 an...Read Full Post »
|Posted by Bee & John on June 14, 2012 at 3:00 AM|
What can I say?
Super easy... (a little messy tho, LOL) and the taste is actually better than ANY truffles I have ever eaten! And... just to prove it is the packaging that makes chocky look more expensive.... by the time I put the (few remaining) truffles into small packages, they looked a million dollars!
"Okay, it is ok to LOOK a million dollars, but what about the cost?" I hear you ask (I'll wait while you ask.....). Well, a little cream, abo...Read Full Post »
|Posted by Bee & John on June 9, 2012 at 7:00 PM|
Hot on the success of my foray into the world of Quince paste... I wondered if you can make any other form of paste.
I had a kilo of green apples and some frozen raspberries and the rest, as they say, is history.
Using the In The Mix cookbook recipe for Quince Paste as a base I made this amazing paste, that turned out better than I could possibly have dreamed it possible. How would you use it? Use it as you would Quince paste... with cheese or o...Read Full Post »
|Posted by Bee & John on June 9, 2012 at 6:25 PM|
I'd heard of quince paste - who hasn't? That red sticky looking, EXPENSIVE, stuff that people put on cheese plates.
What I didn't know, was that Quinces themselves are so cheap! I found some recently for only $2.95 a kilo! So.... I bought some and thought, what the heck - I can test the recipe and give the proceeds away at my demos. What I didn't expect was that it was going to be SO easy, and so... so... SO delicious!
The reci...Read Full Post »
|Posted by Bee & John on June 4, 2012 at 9:20 PM|
Monkey bread I hear you ask? My OS readers - particularly from the USA will be nodding in recognition... Us Aussies will be going.. WHAT? That was my first reaction when Kylie (a new member to Tick of Yum) sent me a "have you done this" email.
What is Monkey bread? In short, it is little balls of bread dough rolled in something and put all together to bake. Then pulled apart again when eaten.
What is usually used as the "something" i...Read Full Post »
|Posted by Bee & John on June 4, 2012 at 9:05 PM|
Well, finally... FINALLY... I made the Salami Fettuccine from the Everyday Cookbook. In my defence there are SO many fabulous recipes out there.... I just didn't get around to it
Well... the question is, of course, is HOW does it do the long fettuccine in the bowl? I'll put you out of your misery early on... it did it VERY well! Of Course!
I did change the recipe a tiny bit... I didn't have any fresh tomatoes so I used a tin of cho...Read Full Post »
|Posted by Bee & John on May 4, 2012 at 10:20 AM|
John and I watched Helston Blumethal last night, make his "perfect mashed potatoes". What you do is cook them slowly, then cool them, then grate them then put them through a strainer and then add LOTS of butter (he talked 25-50% butter!) and stir and stir.....
.... or you can forget all of that and chuck rinsed, chopped raw potatoes into the Thermomix and get perfect mashed potatoes every time!! Heston also talked about the taste, the bulk of flavour in the skins...Read Full Post »
|Posted by Bee & John on May 2, 2012 at 6:10 PM|
for my birthday LAST year I recieved a birthday card from Thermomix Head Office (Aust) with a wonderful recipe in it... and have been dying to try it ever since. Every now and again I would find the card amoungst my recipes and think "mmmm.... must do that"
Finally... I did!! Not for anything special... just for us.
I have never made a Mud cake before, I thought that they were hard to make - and expensive too with heaps of eggs and choc. W...Read Full Post »
|Posted by Bee & John on May 2, 2012 at 5:35 PM|
I saw this recently on a website and thought to myself.... "self, you need to try this"
After all, I love mint and ginger beer - it's bound to be a hit... and it was!!
The recipe is EASY peasy.
|Posted by Bee & John on April 17, 2012 at 5:25 PM|
Kerrie Farm Chicken Coating.... Why do it? FABULOUS!
Easy? weeeellllll.... not as in chuck it in and Bob's your Uncle type of recipe - you have to soak the chicken, make the seasoning and then fiddle a bit with the coating. But it certainly doesn't need any special skills and if you have already made the seasoning (It makes enough for about 3-5 meals depe...Read Full Post »
|Posted by Bee & John on April 6, 2012 at 2:15 AM|
I used to make Pikelets all the time... I had taught myself a mixture of ingredients that seem to work when I was younger and then just stuck to it. Nothing much to it, beat eggs and milk together and then add self raising flour incrementally until it seemed almost thick enough and then let it sit.
But... I never had an actual pikelet recipe. So, when I flicked through the Everyday Cookbook recently and saw THAT pikelet recipe, I stopped to think.
Read Full Post »
|Posted by Bee & John on March 14, 2012 at 2:10 AM|
This recipe is from the website that never ceases to amaze me... the Unnoficial guide to what is great about the Thermomix....Super Kitchen Machine. Helene does such an amazing job.
I noticed the recipe for these little bikkies when she posted it a little while ago, but didn't make them at the time. Something about them just kept bringing me back t...Read Full Post »
|Posted by Bee & John on February 14, 2012 at 5:45 PM|
I love Annabel Langbein's recipes. Why? Personally I am not a "flavours-must-balance make-it-look-pretty use-fancy-ingredients" cook I'm a "get something from my cupboard and make it taste good" cook. Annabel Langein's recipes are all down to earth, easy and tasty!
The only problem with her? She doesn't use a Thermomix - So I have converted this fab recipe from her book (Read Full Post »
|Posted by Bee & John on February 13, 2012 at 12:50 AM|
I was wandering... lost.... through a search engine one day and I came across a website for the Thermomix that had this amazing looking recipe that I thought would be just the thing for when my sister came to visit.
I got the recipe from this website, which seems to be a website dedicated to a thiermomix Team Leader's team of Thermomix consultants, but ...Read Full Post »
|Posted by Bee & John on February 6, 2012 at 10:55 PM|
"Why isn't my jam setting" is one of my most frequently asked questions by my customers. I blindly told them that they just needed to reduce the liquid in the jam by hitting Varoma temperature for a couple of minutes. Now... to be fair, that does work - but it is thickening the jam and not setting it - but I honestly didn't know the difference until recently.
For those of us who have this "idea" of what jam...Read Full Post »
|Posted by Bee & John on January 17, 2012 at 6:25 PM|
I was reminded recently that there is a great recipe for crumpets in the new In The Mix cookbook.... but I didn't get my recipe from there - as the internet is becoming so easy for lazy recipe searches like me I just type in "thermomix crumpet recipe" and up popped Yummy Crumpets by "Thermomixer".
In a word..... YUM!!! In an other... DELISH!!Read Full Post »
|Posted by Bee & John on January 17, 2012 at 6:05 PM|
We have a plum tree in the back yard, beautiful blood plums and the tree did us proud this year! Until the wind hit - Big Bad Wolf type of wind - so windy for a couple of days! They as the leftovers started to ripen.... the birds hit. How they know the instant the fruit ripens I just don't know!! However we did "rescue" a few plums to use in the kitchen AND leave enough for John to munch - they being his favourite fruit.
I thought a plum sauce would b...Read Full Post »