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Topics - milnead

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I made one (for the Epiphany) with my TM which appears in my Spanish blog. If anyone's interested, I can translate it. It's a bit similar to bakewell tart, made with puff pastry (TM version) and a frangipane (almond) filling. Recipe converted below.
Here go the link http://milnead.typepad.com and the pictures

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Spice Mixes / Chicken Jalfrezi from Jamie Oliver's site
« on: November 18, 2012, 11:03:24 pm »
I made a fantastic Jalfrezi Paste from Jamie magazine (Sept/Oct 12) which can also be seen on his website. It's perfectly convertible into a TM recipe, but since I made a bigger amount (x4) I didn't actually use it for the cooking of the chicken, just for the basic paste.
Here goes (the basic paste):
Spices for roasting:
2 tsp cumin seeds
1 tsp brown mustard seeds
1 tsp fenugreek seeds
1 tsp coriander seeds
For completing the paste:
2 garlic cloves
a thumb-sized piece of fresh root ginger
1 tsp turmeric
1/2 tsp salt
2 tbsp groundnut oil
2 tbsp tomato purée
1 fresh green chili
a small bunch of fresh coriander

You simply dry-roast the first four seeds till they brown a little and smell lovely. Let them cool a little, then put them in the Thermomix bowl and grind them, then add remaining ingredients and chop till you get a smooth paste.

This quantity is enough for 2 huge chicken breast halves, cut in 3-4cm pieces (or 3 smaller ones).

I used the paste as a marinade for the chicken (2 hours in fridge), then fried a biggish onion (chopped) and 1 green pepper (not a hot pepper) cut in 3 cm pieces, then added the chicken pieces with the paste plus a little water, and about 150 g of plain yougurt. It cooked in about 25 minutes. Quite delightful. Jamie, I love you!

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Recipe Book Recipe Reviews / Chicken Samosas from the Indian cookbook
« on: November 18, 2012, 10:35:20 pm »
They are absolutely lovely! I followed the recipe to the letter. I used dough number one, and being my first try I had some trouble separating the sheets, but still got enough usable ones for the stuffing. However, preparing the dough by this method does take some time. I think, if you are going to fry them right away, you can probably get away with just rolling the circles (one at a time) as thin as possible, "paint" them with oil and then stretch them as you would strudel pastry, then fill and fry as you go. Or else use spring roll wrappers.
But then, I got my sense of accomplishment as mentioned in the recipe, when my friends absolutely loved them.

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Recipe Book Recipe Reviews / Really delightful quick puff pastry
« on: September 08, 2011, 10:05:31 pm »
I wasn't too sure the recipe I had, from the Portuguese book "Massas" (pastries), could actually work. Then I saw it was the same as in the Fast and Easy Indian Cooking. So I decided to give it a try.

This was the recipe:
200 g butter, cut into pieces and frozen hard
200 g flour
90 ml really cold water (or white wine; I used water)
1/2 tsp salt

All went into Thermie  *: and 20 seconds later on 6, it was done!!!! A lovely, slightly sticky dough came out that seemed to have potential. So I left it in the fridge for a few minutes and did 3 rollings and foldings during the breaks in the CSI episode I was watching. Then back to the fridge wrapped in plastic film.

And today, 2 days later, I produced these delightful little fans by simply rolling on a sugar-strewn tabletop, cutting tiny strips and twisting. Hot oven (230ºC) for 10 or 15 minutes, if I remember rightly. Seeing is believing...


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Introduce Yourself / Hello from Belgium
« on: May 29, 2011, 08:12:11 am »
I'm a total newbie, just started using my new TH yesterday. I'll probably need all the help I can get. :-[
All the best to you all.

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