Monthly Archives: February 2014

Shredded chicken

Just delving into little things the Thermomix can do to make life easier. I needed some shredded chicken for a sandwich but couldn’t buy a roast chook due to being pregnant. So instead I bought a large raw chicken breast, cut it into three pieces and popped the meat into the steamer basket.

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Filled up the TMX bowl with about 1l of water, sat the basket in there and cooked the chicken for 25mins/100 degrees/speed 1. Check your chicken to make sure it is cooked through, if not cook it for another few minutes until done. You can also increase the timing if you have more chicken than I did, just guesstimate the time and go from there.

If you want to let the chicken cool down first, take it out of the steamer basket and put it in the remaining water so it stays moist. When you’re ready, empty out the water, and shred for 2-3 secs/speed 4. Voila!

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Chocolate and cream cheese brownies

I amalgamated a few different recipes that I found to create this Frankenstein brownie. Even by reducing the sugar content from the general ingredient list, I still found my brownie to be a little on the sweet side so next time, I might take out a smidge more. But the resulting baked goodie is pretty yummy, and it looks great too!

Ingredients

120g butter (salted is absolutely fine, I never bother with unsalted)
100g dark chocolate, chopped
140g raw sugar (next time I’m bumping it down to 100g, and potentially chucking about 20g extra chocolate)
2 eggs
1 tsp vanilla extract
1/4 tsp salt
100g plain flour

Cheesecake topping

250g cream cheese (1 block of Philly cheese)
70g sugar (Will bring this down to 40g next time)
1 egg
1/2 tsp vanilla extract

Method

– Preheat your oven to 180 degrees celcius, and line a lamington/brownie tray with baking paper.

– Pop your butter and chocolate into the TMX bowl, and cook for 5 mins/speed 1/50 degrees or until melted and smooth.

– Add your sugar, eggs and vanilla, and mix for 5 secs/speed 4.

– Add salt and flour, and mix for an additional 5 secs/speed 4 (make sure the flour is incorporated well into the mix).

– Pour the mix into your tray and smooth out. Don’t bother cleaning your TMX bowl (yay!)

– Add your cheesecake topping ingredients and mix for about 1 min/speed 4.

– Pour the cheesecake mix on top of the brownie mix and smooth out.

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– Pop in the oven and bake for about 35 mins or so, until the top is brown and the middle is moist.

– Serve and enjoy 🙂 I actually think you can add the cheesecake topping to something like a lemon blondie too!

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Soy or Soya Bean Milk

Recipe adapted from this post

I grew up in Malaysia drinking soy (or soya) bean milk. I always used to head to Jenny Hong’s stall at the Taman Tun wet markets in KL with Dad for my fix. She’s been there ever since I was a tater tot, and still is. She also sells tau foo fah, a silken tofu dish normally served as a dessert or snack in Asian countries.

Soy bean milk as I knew it was meant to be consumed on its own though, rather than adding it to coffees which is the norm in western countries. Being a full cream milk kinda chick, I’ve never tried the commercially-produced soy products so I couldn’t tell you what the similarities or differences between this milk and the Bonsoys of the world are. What I can tell you though, is that the awesome Thermomix makes a bloody authentic asian soy bean milk! And it’s so incredibly easy to make!

I bought some organic soy beans from the health food store. Some of the blogs I’ve been reading say that the soy beans you get at the Asian grocers yield more milk, but I’m not sure what kind of preservatives or additives go into those beans so I’m sticking with the organic option.

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Ingredients

100g soy beans, soaked overnight (more information in the method section below)

60g Chinese rock sugar or raw sugar (I imagine this is for a super sweet drink. I used 45g of palm sugar which was a bit too much for me, but I do prefer it with little or no sugar. Might drop it back to 10-20g next time)

1000g water

Method

Rinse your beans a couple of times under cold running water, and then soak them overnight. Some of the skins will float to the top, I just picked them out the next morning.

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– Drain your beans, then pop into the TMX bowl with 500g of water.

– Cook for 6 mins/80 degrees/reverse/speed 1-2.

– Blend for 1 min/speed 8.

Add remaining water and sugar, and cook for 6 mins/90 degrees/speed 2.

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– Cool, then strain the mixture through a muslin or cheesecloth. I couldn’t find any at my supermarket, so I bought a new pack of Chux wipes and used that instead which was fine. I twisted the sides slowly to get as much milk as I could out of the beans.

– Tastes pretty much exactly the same as what I buy when I’m back in KL! It’s actually a bit creamier in texture to what I’m used to, which wasn’t an issue. You can drink it warm or cold, I prefer it cold with a couple of ice cubes myself. So does the 37-week munchkin in my belly apparently, who started kicking like a ninja as I was drinking it!

Fun fact: the resulting residue is called okara, and apparently can be used to make a whole bunch of other things. I wasn’t that adventurous though, and in the end it didn’t matter because my very naughty cocker spaniel thought it was something worth investigating, and pulled it off the kitchen bench when I popped out to the shops!

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Strawberry and lime sorbet

It’s been a scorcher here in Melbourne, and being heavily pregnant, ice cream has definitely been my friend recently! But when I headed to Dandenong Markets and saw 2 huge punnets of strawberries on sale for $3, I thought that a frozen treat would be perfect for dessert. And the Thermomix is an absolute dream when it comes to whipping up a quick sorbet.

I read somewhere that lime or lemon juice enhances the flavour of the fruit so I got some limes from the market too. The recipe below makes enough sorbet for 2 big serves, but if you’re making this for more people then you’re better off with the quantity of ingredients I used in my mango sorbet.

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Ingredients
75g sugar
200g strawberries
Juice from half a lime
350g ice

Method
– Blitz the sugar in your TMX bowl for 10 secs/speed 9.
– Add strawberries, lime juice and ice, turn dial up to speed 5,, then increasing slowly to speed 10.
– Blend for about 1 min. Check the consistency, and add some water or more ice if you need to thin or thicken the consistency.
– Voila, instant dessert that literally took less than 3 minutes to whip up!

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