Monday, April 16, 2012

HotMixPro Review Part 3, The Recipes

Hi to all! I have finally organised some time to get some recipes up. As I mentioned in my last post, I will gradually add recipes so please check back often. Now you will have to forgive me for some of the photos I will be posting. Not too long ago, I took a drink from my water bottle and put it back in my handbag, to discover a couple of minutes later that I hadn't screwed the lid back on properly and a good 400ml of water was trapped in my bag and pretty much everything except my purse got destroyed, including my much loved digital camera:( So I was very upset about that but more so because I could only blame myself, which was upsetting!!! Anyway, I have been taking some pictures on my Iphone 3 which isn't the best, until I either get a new one or borrow my mums, which ever comes first!!
I have really got used to using my HMP and it really is an amazing machine. There are some appliances that I haven't touch since I started using my HMP, which really goes to show how versatile the machine is.
The first recipe I want to share with you really shows how amazing the HMP Gastro model really is. A lot of people ask me why I would want a cooking machine that goes up to 190C, what is the point? Well, if you have ever stood at stove stirring constantly to make caramels, or toffee, or caramel for caramel popcorn, or praline for that matter, you will love what you can achieve with the HMP Gastro. Not only do you not have to stand at your stove top stirring consistantly and constantly, you also don't have to concern yourself with a cany thermometer or if you don't use one of those, you don't have to worry about when you reach soft, or hard crack stage or worry about burning anything because its all done for you in the machine. Set the temp, the speed and then walk away, its that simple!

Honey Comb

1 1/2 cups (335g) white sugar
1/2 cup (125ml) honey
1/3 cup (80ml) water
2 tbs golden syrup
2 tsp bicarbonate of soda
200g dark chocolate, chopped
Line deep dish tray with baking paper

1. Add sugar, honey, water, and golden syrup to machine. Mix on speed 1( or no speed) and set to 154C wait temp. Make sure the stopper/centre lid is in place, if its not in place for the
full cooking time the toffee won't crystalise properly and it will be useless.





* 'Wait temp' basically means that you set the tempature you want the mixture to reach and the machine will gradually reach that tempature and then the machine will stop.

2. Pour mixture into a stainless steel bowl and add the bicarb of soda and mix with a wooden spoon and make sure it is mixed well but quickly.

3. Pour into the prepared tray and leave to cool which can take up to a couple of hours.


4. Melt chocolate and pour over honey comb and smooth over top. Once it sets, break honey comb into pieces and enjoy.

I personally didn't add chocolate, our family love it without:)

Its so simple to do and takes very little time. Its perfect for a treat or to make up for a gift:)

The next recipe is the answer to a lot of mum's prayers on how to get the kids to eat veges. I have made this for my kids several times now and not once have they asked me what I put in it. So for me its a winner!!

Vegeful Spaghetti Bologanese

1 carrot 
1 capsicum
1/2 red onion
1/2 tbs minced garlic
1 zuccini
1 tomato
250g lean minced beef, or pork, or chicken
1 jar tomato pasta sauce
salt and pepper to taste

500g pasta cooked seperately to packet directions
grated cheese

Directions
1. Chop each of the vegetables into a couple of pieces and add to machine with garlic and chop on speed 4
for 10 secs. You can cook the pasta at this stage.
2. Add a small amount of oil and cook on 70C using speed 1 for about 2 mins.
3. Break up mince and add to machine and cook on speed 1, 85C for about 15mins.
4. Add jar of tomato pasta, salt and pepper, and mix through on speed 2 for 2 minutes on 85C.

3. Add bologanse to pasta and top with cheese and serve. Its a winner and you can clean up while it cooks!

You can add any kind of vegetables you like. For our big family, I actually make this up with 400-500g of mince and it makes
enough for the meal and left overs.

That's it for now, but stay tuned for more recipes:)



5 comments:

Anonymous said...

Dear FoodMuster,
I really like your blog and think about buying the easy or the gastro model.
However I am not too interested in caramelizing sugars.
I therefore have one question regardiging your Bolognese. I always fry the meat very hot in the beginning of the process. Your recepy starts with a temperature of 85C. Have you tried to fry meat at lets say 180C, which would be a strong argument for the gastro to me?
I would be grateful for a reply.
Axel

FoodMuster said...

Hi Axel, thanks for your questions. My first impression about frying meat at a temperature of 180C scares me a little and I personally wouldn't attempt this because I don't think it would work, but having said that I pose this question to the HMP people and see what their thoughts are about this and let you know.

Anonymous said...

Hi, thanks for your very useful blogs. the thermomix has the option to cook the pasta in the sauce, it saves on washing another pan. Could you do this with the hotmix pro? Another question, could you make yoghurt with the hotmixpro? I think i am very close to getting one...

FoodMuster said...

You can most definitely cook pasta in the sauce, I have done this numerous times. As for yoghurt, I have not done this myself, so I am not sure but I would say it could be possible. I can find out for you though.

james lochead said...

It's quite interesting Thermomix was the first and in I guess about 30 years has not really changed much.

It also reminds me of tuperware how they sell it, very expensive to groups of housewives.

Heck it beats the HMP because it can steam ($40 buys you a steamer) and a set of scales built in ($40 buys you a digital set of these)

The HMP has a greater temp range and allows browning of meat, toffee, caramel. all of which can't be done at the boiling point of water.

They just need to add a chiller to make ice cream... sorry I'll just keep my pacojet

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