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Topics - Cuilidh
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121
« on: July 17, 2012, 01:58:25 am »
My nephew (27 years old) graduates from UQ on Friday and I would like to get him a graduation present.
He hasn’t indicated what he would like (although, as he doesn’t have much money he has asked if I could pay for the rental of his academic dress in lieu of a present, which I will do) and I don’t want to give him money (last time I did that it immediately went down the gurgler at the pub!). He’s a real party person, not an academic type, so I’ve no idea. There is a strong history of alchoholism in the family so don't want to encourage that. Does anyone have any suggestions or ideas?
122
« on: June 25, 2012, 09:44:28 pm »
I found a fabulous little image on facebook and wanted to share it with you all, but cannot transfer it over to here. It comprised five green aliens, with the following message:
WHAT IS A CALORIE:
Calories are the little b####rds that get into your wardrobe at night and sew your clothes tighter ... my closet is infested with the little sh*ts.
123
« on: June 19, 2012, 10:19:38 pm »
Gert
This reminded me of many comments you have made on this forum. I tried unsuccessfully posting the image straight from my friend's facebook page, so have simply typed it out for you and all our other nurses on this forum - sincere and heartfelt thanks to you all:
Nurses are being scorned for being late with medicine and yet they are holding their bladder because they don’t have time to use the restroom and starving because they missed lunch. They’re being peed on, puked on, pooped on, bled on, bitten, hit, yelled at and are missing their family while taking care of yours. They may even be crying for you. The minute you read this, nurses all over the world are saving lives. Re-post if you love a nurse, are a nurse, or appreciate a nurse or nursing assistant. Thanks to all the nurses.
124
« on: May 11, 2012, 10:06:03 pm »
I got these ideas off the American site www.thevegietable.comArtichoke Hummus Add 1 c steamed artichoke hearts Bean Hummus Instead of chick peas, try using another kind of beans, like black beans or fava beans Beet Hummus Add 1 pound cooked beets Curried Hummus Add 1 T curry powder Garlic Hummus Double or even triple the amount of garlic Green Onion Hummus Add 3-4 green onions Mexican Hummus Add ¾ c fresh cilantro Add 2 jalapeños, seeded Replace lemon juice with lime juice Olive Hummus Add ½ c black or green olives Pesto Hummus Add 1 c packed fresh basil leaves Red Pepper Hummus Add two peeled, roasted red peppers Pumpkin Hummus Steam or roast 2 c pumpkin, then purée and use in place of chickpeas Roasted Garlic Hummus Sauté the minced garlic in a bit of oil before adding to hummus Spinach Hummus Add ½ c fresh spinach Spinach & Feta Hummus Add ½ c fresh spinach Add 2-3 ounces feta cheese Sun-Dried Tomato Hummus Add 2-3 oil-packed sun-dried tomatoes
125
« on: May 06, 2012, 03:32:28 am »
Has anyone else noticed that we seem to have lost (nearly) all of our male contributors recently (I initially put the word 'members' in there instead of contributors but thought that was a bit provocative!)?
Do you remember Leesmac78 and his partner, Ed? Then there was Dean, Thermomixer, Tarasis and several others. I think Dashingden, and occasionally Bluesed, are the only guys that post these days. It's a shame to lose the others and I hope they come back again.
126
« on: April 06, 2012, 10:20:36 am »
We're having a barbecue tomorrow night and, as we have just unearthed our smoker, we thought we would smoke some aubergine and zucchini. Has anyone smoked aubergine or zucchini? I would guess you would slice them approx. 4 mm thick and salt the aubergine slices before cooking, but I'm not sure about times, etc. Any hints, tips, thoughts or ideas would be appreciated.
127
« on: April 03, 2012, 09:29:44 pm »
I just received my monthly TMX updage (April) and saw a reference to Thermomixer, an old forum friend whom we hadn't heard from for ages:
This month I’d like to highlight my extremely valued contributor Jeff Brady, who lives in Melbourne. Jeff will be known to many of you as Thermomixer from his blog (thermomix-er.blogspot.com.au) and from Forum Thermomix. He’s had his Thermomix since 2007 and has a record four recipes in my book. They are all delicious. There’s no bad time of year to eat Crumpets (page 18) but I think autumn is especially good because you can spread them with berry or fig jam that you’ve just made in your Thermomix. His Salmon Confit with Sorrel Sauce (page 109) is a fun way to get started with sous vide cooking. Try it; it’s easy! The Steamed Beef Fillet with Bone Marrow Dumplings (page 118) is a fantastic Varoma dinner party dish that you can prepare ahead of time. Quinces are just coming into season so I hope lots of people will make Jeff’s Quince Paste (page 211). As well as being smooth, glossy and delicious, quince paste makes a great gift.
I miss his posts and would love it if he were to come back to join us.
128
« on: April 02, 2012, 02:43:53 am »
Can anyone help me please.
I’ve got guests coming to dinner on Friday night, but I haven’t got my EDC with me and need the ingredients list for the Creamy Tomato and Salami Fetuccine recipe so that I can make sure that I’ve got everything I need.
Thanks.
129
« on: April 01, 2012, 03:46:11 am »
Made this for the first time today. A very easy recipe - but it would have helped had I followed the instructions (I put the chick peas in before the tahini so I couldn't do the pulverising step, but it didn't seem to be detrimental to the recipe as a whole).
I added a zucchini and, at the end, loads of fresh parsley and chives as I felt that this needed a bit of a flavour boost. Will made again and perhaps experiment a bit more, but I think this is a very forgiving and adaptable recipe and could be used as a base for various different meals.
130
« on: March 26, 2012, 05:59:10 am »
Has anyone had any success cooking wild rice in the TMX? I really like wild rice but have only cooked it once, on the stove top, took my eyes off it for a minute or two and it split (which apparently is a problem with wild rice if you're not careful). Any ideas / help / suggestions?
131
« on: March 25, 2012, 03:59:05 am »
Butternut Squash Macaroni and Cheese
Serves: 3 - 4
Time taken: However long the butternut takes to roast, plus approx. 30 seconds for the sauce
Ingredients:
3 ½ cups Butternut, peeled and chopped
¾ cup raw cashews
1 – 2 cups non-dairy milk
3 garlic cloves
1 tbs fresh lemon juice
2 tsp salt, or to taste
6 – 7 tbs Savoury Yeast Flakes (also known as Nutritional Yeast Flakes)
½ tsp Dijon mustard
½ tsp dried Italian seasoning
¼ - ½ tsp Turmeric (optional, for colour)
¼ - ½ tsp Paprika
Freshly ground black pepper to taste
450 – 500 gms Pasta of choice
Notes:
Add cooked or frozen vegetables to pasta
This can be made into a casserole in the oven – whiz up some breacrumbs with a butter substitute and spread on top with some paprika
Method:
Season chopped butternut in a bowl with c. 1 tsp oil and a pinch of salt and stir. Roast in oven until cooked – turn over half way through.
Cook pasta and / or vegetables to be finished when butternut is cooked
Sauce:
Add cashews to TMX jug and process until a fine crumb forms
Add milk, garlic, lemon, salt, savoury yeast, pepper, mustard and seasonings and process 20 seconds, no. 7, until smooth.
Add butternut to the sauce and blend until smooth, 10 – 20 seconds, no. 8. Adjust seasonings to taste. It may be pretty thick so thin down with more milk if necessary.
Drain pasta, then return to same pot and add additional vegetables, if liked. Add the sauce and stir well.
Either heat up and serve or put into casserole dish, top with breadcrumb, butter and paprika mixture and bake at 160c FF (175 c) for about 20 – 25 minutes.
Adapted from a recipe by Angela Liddon on her blog called "ohsheglows".
132
« on: February 09, 2012, 08:15:29 pm »
Here I am still dithering about electronic recipe books and am sorely tempted, but need that final nudge to push me in the right direction. I have read a lot on this forum and perhaps I just need someone to say "GET THIS ONE AND YOU WON'T REGRET IT!" but I am not sure that it is fair of me to ask that of any of you.
Evernote and Living Cookbook seem to be the most commonly used - are there any others that you would recommend?
I know a lot of you use Evernote and some use Living Cookbook so would like to compare the two. I like Living Cookbook because it gives you the nutritional breakdown of your recipe. Does Evernote do this?
I like Evernote because it's free and seems very popular, although Living cookbook seems to have had good reviews.
I believe Living Cookbook can only be used on one computer, if you use more than one computer you need to buy two copies, is that correct?
For users of electronic recipe books, are they worth the trouble and hassle of down loading recipes, are they really good or simply a convenient tool to have and use? I keep coming back to these programs because they appear to be a good alternative to hard copies of recipes but am wary of making the wrong choice because there is so much time involved in converting recipes from Word (and I have so little free time) that I would be really, really annoyed if I went to all that trouble only to find that it has been a waste of time and they are no better than a hard copy.
Sorry to ramble on, it all boils down to me being totally confused, wanting to be convinced that I am making the right decision and, therefore, I am bouncing around like a beach ball on drugs!!!
133
« on: February 03, 2012, 11:32:37 pm »
My DH recently bought a couple of pink grapefruit by mistake. He cannot eat them and I’m not too fond of them. Are there any suggestions of what I can make using them? … pink grapefruit marmalade ... pink grapefruit anything?
Thanks
134
« on: December 17, 2011, 11:48:00 pm »
I got this recipe from taste.com 250ml (1 cup) water 155g (3/4 cup) caster sugar 1 star anise 1 vanilla bean, split lengthways (because I was using 250 ml jars I cut them into quarters) 1 x 8cm-strip orange rind (also cut into a couple of pieces) 700 g fresh cherries, pitted 250ml (1 cup) port Preparation Time : 10 minutes Cooking Time : 15 minutes Makes : 1L (4 cups) Method Wash a 1L (4-cup) capacity glass preserving jar with plastic lid in hot, soapy water and rinse well. Drain on a rack. Place the water, sugar, star anise, vanilla bean and orange rind in a saucepan over low heat. Cook, stirring, for 3 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Add the cherries. Reduce heat to medium and simmer for 3-4 minutes or until cherries soften slightly. Use a slotted spoon to transfer the cherries, star anise, vanilla bean and orange rind to the glass preserving jar. Bring syrup to the boil over high heat. Boil for 5 minutes or until syrup thickens. Add port and bring to the boil. Use a candy thermometer to ensure syrup reaches 85°C. Pour syrup over the cherries in the preserving jar and seal immediately. Turn upside down for 2 minutes. Turn upright and set aside until cool. Label, date and store in the fridge for up to 1 month. Notes Serve these preserved cherries in port as an accompaniment to ice-cream or on toasted brioche or waffles. Because I had planned to make this for four gift hampers I made this twice this weekend as I found that this recipe only did a little over 500 ml capacity and the syrup was only just enough to cover each batch of the cherries. However, there were a few cooked cherries left over (minus the syrup) and they are very nice so I should imagine those that are in syrup will be very tasty once the port has permeated through. Very easy recipe to make, the most tedious part was pitting the cherries!
135
« on: November 28, 2011, 06:49:21 am »
The quantities can easily be changed – I ALWAYS put in more cumin seeds and cashew nuts because I love them. My husband would ALWAYS put in more chilli because he loves that. Just experiment – we have never managed to ruin this curry yet no matter how hard we try! Serves 4 (depending on how many cashews you put in!). You may have to add more fluid at the end, this recipe really is very forgiving of quantities. It is based on a peanut curry recipe in an old Indian cookbook by Jack Santa Maria.
2 onions, chopped
2 tbsp ghee or oil
1 cup grated coconut
1 tsp poppy seeds
1 tsp cumin seeds
½ tsp turmeric powder
½ tsp chilli
½ tsp ground coriander
225g raw, unsalted cashew nuts
1 tin tomatoes, chopped
1 tsp soft brown sugar
1 tsp salt
1 cup hot water
Fry the onions in the ghee or oil till golden.
Grind the coconut with poppy seeds, cumin seeds, turmeric, coriander and chilli to make a paste (I’ve never managed to get to the paste stage yet, just add it to the pot when you want!). Add the paste to the onions and fry for a few minutes.
Stir in the nuts, tomatoes, sugar and salt.
Fry for a further two minutes and add a cup of hot water.
Cook gently till the nuts are tender.
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