Katsmixing Things in Berowra, New South Wales | Food consultant

Katsmixing Things

Locality: Berowra, New South Wales

Phone: +61 418 527 013

Address: High Street 2081 Berowra, NSW, Australia

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25.01.2022 I know this page has been all about sourdough lately but when it works, it's quite a feat. Nothing like creating yeast out of nothing. This is what I do with the starter when I have to discard it and feed the starter. Fried starter dough. Olive oil, starter, onion powder, zaatar, salt. I also tried cinnamon, mixed spice, sultanas and sugar. Super fluffy, super airy. ... Both equally delicious, but one savoury, one sweet. Try it. Happy mixing.

25.01.2022 Let's talk cupcakes. Kids luv them. I like to eat them, I generally dislike baking them for some reason. I don't have a clue why However, the thermomix makes it slightly less painful. Even moreso when a minimixer does it. This recipe is from cookidoo - basic vanilla cupcake. The really great thing about it is you can make it in 30 secs, just like the 30 second cupcake mix you find on the recipe community. What we do is skip the mixing steps and just pop all the ingredie...nts into the bowl. Mix for 30 secs and *boom* you're done. I present (albeit naked ) vanilla cupcakes by littlemissmixer#2 Happy mixing

24.01.2022 Hi-dee-ho mixers, What's been in your thermomix? I have been hitting it hard the past few days but have forgotten to take some photos so I'm making up for a little tonight. Dinner tonight was courtesy of the thermo. Pastitsio. This was a hit in the house tonight. Everybody went back for 2nds! By the time I remembered that I hadn't taken a photo it looked like a massacre, but never fear, if you follow the recipe (although I did omit the cinnamon) it will look like the pic...ture :-) Put this one on the rotation list, I promise it's a good one. https://cookidoo.com.au/recipes/recipe/en-AU/r246559 Next to be made up was the Ben's Chocolate Biscuits. It's from an english collection. Little tasty morsels for the kids treats for their lunchboxes or afternoon tea. Delicious! They do spread a bit so make sure you leave plenty of room between each scoop of batter when putting on a tray. I'm going to fiddle with this recipe a little bit and see if I can make them even better. https://cookidoo.com.au/recipes/recipe/en-AU/r80566 I will leave you with some pictures of the cookies, see if you like them :-) As usual, at this time of night, it's baking time so you might just see some pictures of some sourdough ;-) Happy mixing

22.01.2022 Evening one and all, It's late, I'm baking and all is almost right with the world. I hadn't posted about my sourdough exploits for a while so I thought I would give you an update. ... Richard, the sourdough starter, has been upgraded to a new home. I couldnt fit him in a glass bowl anymore so he is now in a 10lt tub. Growing at a rate of knots!! When its time to discard remember that you can put it to good use by making pancakes, crumpets, chocolate chip cookies, chocolate cake, almost anything! You can also put it in your compost and give some to your worm farm. Tonights bread is a "millers loaf" which is a mix of different types of flours, and also my absolute favourite, spiced fig, fruit and hazelnut. As for thermomix, its taken a small break though tomorrow night we will mix up a batch of spring rolls and this time we will use some meat in them. To end, here is a pic of a very happy Richard in his new abode Happy mixing

20.01.2022 Ooooh, a Thermie Kids in the Kitchen book on Cookidoo! https://cookidoo.com.au/collection/en-AU/p/col374432

20.01.2022 If you like salt, you might like to try this. Mushroom salt is something that I always have in my herbs and spices draw. It adds a depth of flavour to dishes. I add it to my bolognese, stew and I love adding it to my gravy. These are only a few things I do. Give it a go this weekend, takes less than a minute to whip it up in your thermie.

19.01.2022 Here we go again. Let me know of any interest

15.01.2022 Evening Mixers, Evening Mixers,tto? Who loves apricot chicken? Who thought that these two need to be combined? Well, I'll admit, I didn't think that it did. Whenever I have made apricot chicken in the past I have always had it with mashed potato and vegetables. Comfort food. I've had this recipe on my radar for some time now but always forget about it. Except for tonight. I wanted something simple and tasty, warm and comforting. Let me just say, this is my new favourit...e risotto and I was a fairly big fan of plain mushroom and bacon. I did make a few tweaks to it. I added some mushrooms, bacon and instead of a whole onion, I used a packet of french onion soup. OMG...delicious. Add a smidge of parmesan and a couple of homegrown baby spinach leaves. Mrkatsmixingthings - who professes NOT to like fruit with any type of meat - demolished 2 full plates of it. I think it's a winner. Needless to say, I will put this on the rotation list. It's simple, delicious and fills the tummy. What is even better is that it's available on cookidoo. Happy Mixing :-) https://cookidoo.com.au/recipes/recipe/en-AU/r250205

14.01.2022 Evening all, I was a bit stumped this afternoon when I was thinking of dinner. I had pulled out some chicken tenderloins from the freezer and just wasn't inspired. Something random popped up on facie and I googled chicken bao buns. (Usually, I would have gone to cookidoo and cooked from that, but I just didn't "feel the flavour" today so good ol' google to the rescue.) Korean Chicken Bao Buns came up. OMG! Softest fluffliest bao buns I have ever made. The chicken!!! FU...LL OF FLAVOUR!!!! I wasn't quick enough to get photos of any of the morsels that were made but I can assure you they looked very much like the picture in the attached recipe. Like usual, I did change it up a little bit :-). I went down to the vege / herb garden and picked a few baby spinach, swiss chard, kale, pea shoots, corriander, parsley and some fennel tops and chopped it up with a little tomato and red onion. The recipe is a little fiddly but well worth the effort. I will aim to thermify the recipe this week. Enjoy the recipe mixers https://www.kitchensanctuary.com/korean-chicken-bao/

13.01.2022 Evening mixers, Richard. The Sourdough Starter. It's been a few weeks since I decided that this thing wasn't going to get the better of me. It's been slow going for Richard. We had some initial action with bubbling for a few days and then nothing. I kept up the feeding of this "child" and did a bit of scolding, sweet talk and anything else that came to mind. Then, I received a book that I have been dying to buy for years. I finally bought myself "Bourke Street Bakery ...- The Ultimate Baking Companion". I read about how they make and maintain their sourdough starters. Life changing. In 2 days, my starter has had more bubble action than it has in 2 weeks! They even suggest not to use it for at least 3 weeks. So, Richard, you and I are going to be great mates for another few weeks yet. Patience, and a lot of it, seems to be the order of the day when making a starter. I can't wait to start making some of the delicious sounding loaves in this book. Millers loaf, Hazel Razel, Apple and Oat, Spicy Fruit, all sourdough. If you, like me, love to bake bread, bake pastries etc, I suggest you go out and get yourself this book. It's not for the Thermomix. This is one book that is for the purists. I'm sure there would be recipes in there that could be converted but for the time being, I'm going to be doing these babies in the Kitchenaid. For now, I'm going to bid you all good night, no baking from me - although littlemrmixer did turn 9 during the week and he requested an oreo mud cake for his birthday. So I did manage to whip this up, complete with oreo ganache filling and oreo buttercream icing. A little bit delicious. Will post a pic of the inside tomorrow. Night night mixers :-)

12.01.2022 Good evening mixers How are the isolation days being passed in your house? In mine, I'm mixing it up between teaching the minimixers through to checking on my new isolation garden (trying to turn my black thumb into a brilliant and beautiful lush green), to caring for my new worm farm to baking. Finally, I have started ANOTHER sourdough starter. I think I'm up to attempting my 3rd. I get impatient and then give up and I can hear the sourdough starter laughing at me, getti...ng the better of me. I have named this one Richard. And you Richard, will NOT laugh at me this time. In fact, this time, it looks the best ever. I left it for just over 48 hours and it rose nicely. I have just given Richard his first feed and am hoping that it will double in size by tomorrow morning. Problems that can arise from sourdough starter is that we feel guilty when you have to through out some of the starter in order to make room for the feeding. After watching a copious amount of youtube videos on the pros and cons of sourdough starter, I found one which suggested frying it up with some zaatar. Well, I have a winner!! Here it is. Fried starter with zaatar, nigella seeds and a pinch of chilli. It tastes like a middle-eastern fried pancake. Yummo!! If you are trying a sourdough starter, try frying up the discard and use different flavours. Experiment. Happy mixing

12.01.2022 Eveing all, It's that time of.night where you all wait with anticipation to see what I'm baking. Am I right? Well, you're not going to be disappointed. Tonight I've made chocolate chip cookies. But notmjust any old chocolate chip cookies. I used sourdough starter discard for them. These might just be the bestcookies I've made. They are not too sweet, nice rise to them, fluffy and they hold their shape well. ... A win in my books. This recipe can be found on cookidoo, but in true Katsmixingthings style, I did change it up a bit. I will link the recipe in the comments. https://cookidoo.com.au/recipes/recipe/en-AU/r630323 Here are some pics Happy mixing.

11.01.2022 Afternoon everyone. On the back of last night's post of my wholemeal bread, I finally cut into it for lunch. Iso lunch today for a m i nimixer and myself was cheese and tomato toasties. Now, if the picture below isnt a PERFECT toastie, I'm not sure what is. This bread will be my new go to. ... Happy mixing.

10.01.2022 Here we go kids! Yes, I've been baking again. Most of the day actually. First up was my absolute favourite bread, a spice and cinnamon, fig, raisin and hazelnut sourdough. The best breakfast bread. Have this served hot with butter and a cup of tea, so comforting on a cold day. Then I've made loads of cupcakes. Generally I make all of my cakes either by hand or in my kitchenaid but since the KA is on the fritz (I may or may not have tried to overwork the motor but I will ne...ither confirm nor deny that ) so I did my cuppies in the thermomix. Its seriously good and makes about 60 MINI cupcakes. These are what I like to call throwdowns. Because they are only 1 bite. If you make the next size up - 2 bite cupcakes the recipe would produce about 30. Obviously the bigger the cupcake the less quantity you will yield. I made 2 batches, 1 vanilla and 1 chocolate. I yielded 96 mini cupcakes plus a loaf cake. I just used the left over batter and made a marble cake. The minimixers can have it for afternoon tea tomorrow. Some late night bread and cake viewing to get you thinking about baking tomorow. Happy mixing

09.01.2022 Fun Fact: Yes I'm baking but I'm not going to bore you with the details tonight :-) so instead, I'm giving you a fun fact. If you, like me, have started a vege garden and a worm farm whilst we have all been in isolation, you'll know that feeding your worms is important. More important is feeding them the right foods. No citrus, no spicy foods, no onions or garlic, so I'm actually running 2 types of composts. One for general composting in which goes potato peels, citrus, on...ion skins etc and one for the worms, into which goes, watermelon skins, egg shells, banana peel, tea, apples, carrot and anything else. Now, here's my fun fact. Did you know that you can feed your worms your sourdough starter discard? I only just found that out. I have a lot of discard at the moment, I just haven't had a chance to make anything with it. So tomorrow when I'm feeding the worms, I'm going to pop some of the starter in with them. Apparently they love it. What's even better is that I can blend it all in with everything else by blending it in the thermomix! I think I'm winning!!! Happy mixing :-)

07.01.2022 Happy return to work after a long weekend! If you are like me, you probably spent half your weekend baking and the other half being a bit lazy and just enjoying some downtime. I did a lot of cooking over the weekend, thermomix, "traditional", bbq...whatever was going. A few sourdoughs were made, a ton of naan bread, some biscuits, giner and lemon tea, you name it I think I did it. ... Today was another recipe from my favourite cookbook (at the moment) Bourke Street Bakery, called hazel razel. I did change a couple of things (again) and added some cinnamon and mixed spice, and a couple of figs. I love figs. I do have an extra loaf. If you are in Berowra and would like it, I'm selling it for $5. Pick up tomorrow. For now, here are some pics of the loaves from today. Look at that crust!! Even all over. Pretty happy with that!! Happy mixing

07.01.2022 Evening all, Apologies for the lack of interaction in the last week, have been busy making a ton of sourdough. Sales of this stuff has been insane, I can't keep up with the demand! Needless to say, I haven't posted bc that is all I have been doing. Until tonight :-)... Tonight's dinner was from the cookidoo collection "Fakeaway Favourites"...Kung Pao chicken. I cooked the rice separately with some cashews, beans and corriander. The chicken is FULL of flavour with a little kick of chilli. Has already been requested as a regular. While the recipe calls for whole dried chillis, if you don't have them on hand, just use a pinch or two of ground chilli, the taste and effect is the same. I ran out of whole chillis and I forgot to get more so all I had was ground. It works in exactly the same way :-). If you like a good chinese takeaway, I would highly recommend this as a home "fakeaway" :-) :-) Here's a link to the recipe: https://cookidoo.com.au/recipes/recipe/en-AU/r493972

06.01.2022 Evening one and all, Hope everyone is welland staying 'Rona free. The kitchen has been buzzing lately with lots of sourdough being made but I thought I would spare you all from the multiple bread posts. ... I did however make some spring rolls this week. My dinner theme this week has been thai so thought this qould be a good addition. I will link the recipe below. I did enlist some assistance from Missminimixer2. We made a little video of the assembly of them. It was so easy to make. We made 20 of them. Now, the pastry cost $3 for the packet. Everythong else in the recipe I had in the fridge. It's just vegetables and if you don't have exactly what's in the recipe, swap it out for something else. These little morsels cost about $2.50each to buy at a restaurant. We made 20....you do the maths. https://cookidoo.com.au/recipes/recipe/en-AU/r142934 Enjoy the video. Happy mixing

06.01.2022 Oh, look at the time! It.must be time dor me to post some bread pictures I went halves.with my brother in a bag of wholemeal bakers flour last week and I have to admit, I've been a bit slack using it. I'm so used to reaxhing dor the white bakers flour that I need to make a conscious effort to not use it. So, tonight it's on. I made the choice. I used the wholemeal flour. The loaf looks awesome, it smells awesome. Will have to see how it cuts tomorrow morning. I never cut into it straight out of the oven. If you do, it will tear up the insides and ruin the crumb. Having said that, I would totally understand if you did because it woyld taste amazing and would be heavenly with a slab of butter and jam Happy mixing

04.01.2022 Evening mixers I'm sure that most people on here know how.much I love to cook. Today was a day that called for curry. Hubbymixer is sri lankan so when I make curries it is from scratch and on the stove. I know this is primariky my page for cooking with the thermie but I like to mix things up a bit. So tonight we had dahl, egg curry and a brinjal curry and coconut rice. Brinjal is eggplant. No meat monday. Flavours of these curries are amazing together. So good to have on a... mild evening. I will leave you now with a pic. Happy mixing.

03.01.2022 Aahhh... Richard. You shall henceforth be known as King Richard of Sourdough,the First. We started off a bit rough, but you have shown your strength and willingness to grow...and grow. It's been 3 weeks since we started our love affair and we now have our very first sourdough loaves. I present, Fig and raisin spiced sourdough. Look at those glorious air bubbles!! There are little lines of cinnamon and mixed spice right through. Delicious!!

01.01.2022 Richard,Richard, Richard. You've done it again. Sourdough millers loaf. Three different types of flour in this baby. Its a tighter sourdough as I had to knead it by hand. I was chanelling my inner wife in the 1500's for this. My arms were killing by the end. Delicious. Happy mixing