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Messages - judydawn
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40081
« on: February 25, 2009, 11:51:26 am »
Join the rest of us Trudy as far as the varoma is concerned. I have only done Chicken and Cashews Pge 107 Everyday Cookbook but it was lacking taste and I had to cook the vegies for 20 minutes (there are heaps of them in that varoma tray!) as I don't like my vegies too crunchy. Will do it again one day but will use some black bean or oyster sauce to add a bit of oomph to the sauce - far too bland as it is. Tend to shy away from the varoma but this is never going to help me master it.
40082
« on: February 25, 2009, 11:38:19 am »
Name of Recipe: Beef and spinach
Number of People: 3-4 servings
Ingredients:
400 rump steak (1.5cm dice)
2 cloves garlic
2 red onions, chopped roughly
1 stalk celery with leaves, chopped roughly
30g olive oil
1/4 cup red wine
leaves from 4 sprigs fresh thyme
1/4 bunch parsley, chopped roughly
250g freshly cooked spinach (or use thawed frozen spinach but this is much finer than spinach you
would cook and chop yourself)
1 tblspn concentrated vegetable stock
200 ms water
cornflour to thicken
Preparation:
Place garlic, quartered onions and roughly chopped celery in TM bowl. Chop for 5 seconds on speed 7. Add oil, saute 3 minutes 100o on speed 1. Add the cubed beef, the wine and rest of ingredients except the cornflour and cook for 20 minutes on 100oC on reverse, soft speed. Thicken to your taste at the end of the cooking time with cornflour mixed with a little water.
Serve with mashed potato & vegies, over rice or place in casserole dish, top with some pastry and bake in the oven.
The mixture is best left to sit for a while for the flavours to develop.
You could use freshly chopped spinach but I had frozen packs of home grown spinach in the freezer and find it easier to work with than huge amounts of fresh spinach.
members' comments
Thermomixer - if you have lots of fresh spinach then you could place it in the Varoma while doing the initial cook and it will wilt down to more manageable quantities to add to the TMX bowl.
babymaker - Mmm 5/5 from us! we put the uncooked fresh baby spinach in the thermoserver and topped with the cooked meat and sauce so the heat from that cooked it, we then did mash potatoes with steamed veg in the varoma to go with it. You're right, the meat just got more tender sitting in the saver.
JD - Oct 2011 - I revisited this one today for the first time since I made it way back in 2009. Changed things slightly.
I used 400g blade steak cut into 3-4cm pieces & 150g water - cooked 50 mins/90o/reverse/speed 1 and used Thermomixer's suggestion of placing chopped fresh spinach in the varoma dish during this time to wilt. Added it to the bowl and cooked an extra 5 minutes before thickening slightly. Also added a tablespoon of FOSM with the liquid.
40083
« on: February 25, 2009, 11:17:51 am »
I'm back to report on my beef & spinach meal I made for dinner. The idea stemmed from something my mother used to make years ago which she called 'herbie pie' as she always put a pastry crust on top of it. I have changed it slightly and added other things that Mum wouldn't have used but if anyone thinks they can improve on it please do so as I am certainly not an inventor of recipes. I have put it in the main meal section. DH reckons it tasted 100% better than the Pasta E Fagioli we had for lunch.
40084
« on: February 25, 2009, 07:32:02 am »
Hi Amanda, just read yesterday's posting re Luigi's cookies and I agree, they certainly do not come together in 10 seconds! The 'do not over process' comment is a bit scary but I just went for it and I think I did it for a total of at least 30 seconds. Still didn't look like it had come together but once you get the mixture in your hands you just work it together that way. Tasty little morsels. Wish they would tell us how many these types of recipes are supposed to make though as you never know if you are making them too big or too small.
40085
« on: February 25, 2009, 05:27:06 am »
Good idea Amy, men can be great cooks so pinch some of his ideas and let us in on them. You'll be waiting a long time to read a recipe submitted by my DH! he would hardly ever eat if he had his way.
40086
« on: February 25, 2009, 04:33:29 am »
Hi everyone, today I have got off my butt and into the kitchen for a change. Thought I'd try the Pasta E Fagioli which Karen suggested the other day but only made 1/2 qty as I didn't think DH would like it as he is not a pasta lover. Neither of us were that keen on it although it turned out perfectly so with the leftovers (3 cups) I made the cheese sauce recipe (pge 58 Everyday cookbook) but used 40g cornflour not 50g, added 1-1/2 cups leftover pasta mixture and a can of drained, flaked tuna for tomorrow's lunch. You could add a can of creamed corn here too but I forgot about that until after I'd put it in the fridge. Froze the other qty of pasta to use the same way in the future. Can't do this too often either as DH doesn't like tuna much either! As you can see, I have my work cut out for me with a fussy and tiny eater.
I have also had a go at creating a recipe from scratch and will report on that after we have eaten it for dinner tonight.
Had another go at the carrot and orange juice, added 2 carrots and a teaspoon artificial sweetener this time and it was much better. I think the main problem is that our oranges are just not like they used to be at the moment so the extra carrot helped give it a boost.
40087
« on: February 23, 2009, 07:49:26 am »
I also had a failure with this recipe but not so much in the mixture as that seemed perfect. It seemed more to do with the cooking temperature or time perhaps as, although they were crisp when they came out of the oven, they still had some clumps of uncooked dough inside when I went to fill them and they quickly went soft once filled which good profiteroles don't do. My sister in law is the queen of profiterole making and she told me she starts the temperature on 200oC for 15-20 minutes then cuts it back to 180oC for the rest of the cooking time. Some recipes say to leave them to cool in the turned off oven with the door ajar. I'm sure someone out there has got this recipe under control and can let us know the correct way to achieve it.
40088
« on: February 23, 2009, 07:15:23 am »
Thanks Cookie1,your comments are much appreciated. Being thirsty I thought I had better put Rowdy (as I call my TMX) to work and made the carrot and orange juice using 3 oranges and 1 carrot. Enjoyable but thought the taste was a bit 'thin' so will try 2 carrots next time. However, hubby said it was just right. Goes to prove you can't please everyone all of the time!!
40089
« on: February 23, 2009, 06:44:46 am »
The moderator gave me a website for careme pastry so I have printed myself out a copy and will find somewhere on there to purchase it when in that area, nothing close to me here unfortunately. Thanks for the info.
Getting back to the bolognaise pinwheels, is that baked whole and not sliced into pinwheels before baking Cookie 1?
40090
« on: February 23, 2009, 06:19:44 am »
I'm in North Haven Amanda
40091
« on: February 23, 2009, 05:11:20 am »
Hi Amanda, I've heard of that 'Careme' puff pastry here in S.A. but where can you buy it - The Adelaide Central market perhaps?
Is it that much better to go to all the effort of going into town to get it though!
40092
« on: February 23, 2009, 02:47:25 am »
Must be something in the name Geoff, that's my husbands name too. Mock fish connoisseurs are they!
I am now going through all the websites and blogs I read about on the forum site and luckily for me, I started with Joy's site and voila, someone has done exactly what I was asking for. Tweaking of recipes, what a great site and I let her know just that. I still have at least 8 others to check out so looks like I'm in for the long haul. Only problem is, I can't cook and do research so the cooking will have to wait until I am fully informed (going out to lunch today then straight back to my computer afterwards!).
40093
« on: February 22, 2009, 11:58:05 pm »
I'll get my ball rolling with my comment and tweak with the potato cakes (rosti style). Mock fish, as we call it in Australia, is totally different to this recipe which is far too floury and gluggy for our liking. I now just grate the potato for around 5 seconds, or even less sometimes depending on the type of potato used, let the juices strain out through a colander, add an egg, S & P and fry. These are much closer to mock fish but my husband still prefers the old method of hand grating them as they end up with nice crunchy edges that way. However, until he takes over the grating, unfortunately he is going to get them my way as it is so quick! How do others make this recipe.
40094
« on: February 22, 2009, 11:37:45 am »
As a newcomer to this forum site I've set myself the task of reading everything on it and now after a total of over 15 hours, I have finally finished. I have downloaded recipes, tried some and posted my opinions on them but I am disappointed that more people don't do this AFTER they have tried the recipe. All the recipes have plenty of hits but very few comments. It would be so helpful to know that others have given recipes their tick of approval or even thumbs down. It would save us having disasters and from what I have read, we all seem to have them. Whether the recipes are the Thermomix ones or conversions by clever cooks, let us in on which ones are a success and which ones are not. It would save us so much time and money to know this. As Thermomix grows in Australia, let's band together and help each other be the best cooks we can. Let us know your favourite recipes, how you tweaked them if they needed it. It is obvious we all have different ideas of what is good or bad - you only have to read about the mashed potato to learn that. I happen to love it but others do their own thing with it to end up with a taste they prefer. Come on thermomixers, let us unite!
40095
« on: February 21, 2009, 11:07:33 am »
Thanks Karen, will try those quantities and yes it is sweet chilli sauce.
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