Creampuff I have been making that recipe for years. The only thing I do differently is add 1 chopped tomato and 1 diced red capsicum. It makes quite a big quantity and normally split it between a fews bowls and freeze it. It is definitely served warm/hot. Now that I have a TMX - I do all the chopping in the and 3 min fry. I then transfer over to a saucepan and add the cheese and milk. I have tried making it in the TMX but I find the consistency is too runny even with leaving the MC off.
Me too! I got a 2 pack last week at Hilton fresh for $2.99. They were a bit small but plenty for the recipe. We will be eating it for the next as the recipe makes heaps.
I made this tonight. I have been waiting for celeriac to come in season to make this recipe. I substituted cream for 60% less fat philly cooking cream to reduce the fat content. I also didn't read the recipe properly and put all 4 cloves of garlic in with the onion. I wish I had of read the recipe properly in the first place and seen how long it takes to cook. However it was awesome. We definitely loved this dish and it will become a regular for us.
The photo shows burnt around the edges - I served this up with dinner and when eating it found some parts where not properly cooked through. I put it back in the oven to finish cooking and that's when the edges burnt. It definitely needs the hour of cooking time.
I made this for a function at school last night. I increased some of the ingredients as I wanted to make it in my roasting pan. I added asparagus (as suggested by Tenina) and pumpkin plus 1 extra potato to make it go further. I increased the eggs to 9 but I should have doubled them as it crumbled a bit. I did use the chilli lime salt. The taste was lovely though and would definitely make it again.
I forgot to mention I put mozzarella cheese on top too!
After I attended Tenina's "Thai Thai Again" class today I was inspired to make the yellow curry paste to put in "Coconut and Chicken soup". It was sensational. A big hit in our household tonight.
Wow what an afternoon - after thinking the Thai cooking class was tomorrow (Thanks to my good friend for ringing me this morning) I am again inspired by Tenina. Since being home I have made this chicken stock powder and am really happy with the outcome. Mine is slightly moist but really tasty.
I keep forgetting to review this recipe. I have made it over and over again. Today I have just used it in a tomato ragu, along with umami paste to go with veal involtini. I have also just added to curried cauliflower soup. I have used it some many times I can't remember everything I use it with!
I made this on the Thursday night to share with 40 friends at a casserole night. I doubled the meat but only increased the liquids by half, going by the comments I read. I also left off the mc whilst cooking. I wanted to double the quantity of mushrooms but the was quite full. I just kept adding the mushrooms over the course of cooking time allowing each lot to cook and make more room. I also added an extra 30mins cooking time. I had rave reviews from everyone. 5/5 from all!
I made this last week and didn't get around to reviewing it. This recipe is delicious. I used a cut of roast lamb - trimmed and cubed it all. I also doubled the recipe as I ended up with double the meat. This will definitely be included as a regular in our household. I cooked it the day before we had it and thought I was going to have to heat it in the slowcooker for the meat to tenderise - to my surprise it was tender and didn't need to. Next time I think I will cut down on the dates and honey as it was almost too sweet. Thanks for a great recipe.
I cooked these yesterday with leftovers from corned beef and vegies. I did everything as the recipe suggested but I also included the leftover corned beef (~3/4 cup). I blitzed in the thermie a couple of seconds to break down the meat and get an even consistency. DD's had them for snacks after school and declared them YUM! The more I learn and read the more value I am getting from my Thermie - in twelve months we have got the value back over and over... nothing wasted in this household anymore.
Thanks to CP63's favourites list - I made this for the first time last night. YUM YUM YUM was the families response. DD has taken the leftovers for lunch today. I substituted Coconut milk for carnation light & creamy coconut flav evaporated milk and quinoa instead of rice (to keep the calories down)... This will definitely become a regular in our house. I did everything else as instructed in the recipe although I used more chicken and had to increase the cooking time.
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and 3 min fry. I then transfer over to a saucepan and add the cheese and milk. I have tried making it in the TMX but I find the consistency is too runny even with leaving the MC off.
