Posts filed under ‘Gluten Free’

A thermomix dinner

The other weekend, we had a few of my aunties visit. There was a desire from one of them to eat the TM Mushroom Risotto. She would be providing the mushrooms. It was muchly enjoyed by all.

It was not the only thing we made with the TM that night though. Things started in the afternoon. Mum brought her TM over as well, so we had two TMs going at once.

We started with Soy Milk. The aunties were impressed.

Then we experimented. The aunties had been to China and they had tried a Sweet Corn drink. The uncles were roped into de-husking the corn and cutting the kernels off the cobs.

We experimented with the following, based on the Soy Milk recipe

300g corn kernels
100g water

Blend at speed 10 for 1 minute
Cook at 100C for 6 minutes (speed 4)

We ended up adding another 200g water to make the drink less thick, and the aunties were very impressed that the resultant drink was smooth without needing to strain it.

We then proceeded to make Mushroom Risotto. Afterwards, we made the TM Lemon Custard. I made it to the recipe in the book, but it turned out excessively thick. I think I will put less cornflour next time. It was still very yummy.

All in all, a successful evening.


July 27, 2010 at 11:42 am Leave a comment

Restaurant Quality

An interstate friend visited us tonight. I decided I’d make Thermomix Risotto – it’s what we now call the Mushroom Risotto. Nice, easy and no fuss. I added 8 rashers of shortcut bacon to saute with the onions, but the rest of the recipe stayed the same.

“Oh, wow! This is restaurant quality!”, exclaimed our friend.

If that’s not a success, I don’t know what is. 😀

November 4, 2009 at 2:50 am Leave a comment

Red Bean Blended Ice

Mum and I are fans of Red Bean Blended Ice from EasyWay. So, we thought we’d try to make some at home. Simple. Ice and red bean dessert (as in the Cantonese red bean dessert soup – red beans, water, sugar and cook).

I brought out my ice, and based on what happened with the sorbet from my first demo (the ice didn’t crush up as well as the demonstrator had hoped) decided I’d crush the ice first. The basics guide says about 400g of ice at speed 7-10 for about 10 seconds. I didn’t weigh my ice, but I turned it up to speed 7. And went by sound. There was no more rattling after about 4 seconds, so I figured it was all crushed. I was surprised to see it wasn’t just crushed – it was… well, it looked like icing sugar, it was all white! We added the red beans and some extra water, and the result was fabulous.
Our own Red Bean Blended Ice at home. All that was missing was pearls.

October 30, 2009 at 2:25 am Leave a comment

Creme Anglaise

I tried the creme anglaise recipe from the TM recipe book.

It says you need

250g milk
250g cream
6 egg yolks
80g sugar

I had a 300ml bottle of cream – it weighed 280g. So I increased the milk to 280g as well. I used 7 yolks from 50g eggs. I didn’t increase the amount of sugar.

I followed the method and it turned out quite well. The only thing I wasn’t particularly happy about was the visual texture – it looked grainy. Mum thinks it also had a grainy feel, but it seemed ok to me.

October 16, 2009 at 5:12 am 1 comment

Steamed Egg Custard

I needed to make something with the 8 egg yolks left over from making meringues. So I decided to make Cantonese Steamed Egg Custard. The sweet type with milk, not the savoury type with water/soy.

So, I added 4 more whole eggs, and put them in a 1.65 l pyrex dish.

I boiled 1 litre of milk with about 1 cup of sugar, and poured it into the egg. With 1 litre of water in the Thermomix, I set the temperature to Varoma, set the timer for 30 minutes and put the custard in its dish in the Varoma steamer and let it cook.

Mostly a success – I suspect the Varoma temperature is a bit too high – my custard went a bit bubbly around the outside, but it set.
I’ll try it again on just 100C next time.

October 12, 2009 at 1:49 am 1 comment

Mushroom Risotto a success!

I tried the mushroom risotto again tonight. And I followed the recipe properly this time.


October 9, 2009 at 11:46 am 1 comment

Whipping Egg Whites take 2

I thought I’d try beating egg whites again. Without heat, but with a pinch of cream of tartar.

They whipped to what looked like soft peaks quite ok. But then they deflated when I put the sugar in. 😦

So I had to bring out the Kenwood Mixmaster and stiffen the egg whites. I made plenty of little meringues, but the conclusion of these experiments is that the Thermomix is NOT cut out for making meringues.

October 9, 2009 at 4:00 am 1 comment

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