Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Condiments and Sauces => Topic started by: fundj&e on October 07, 2012, 11:33:03 pm
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Soup or Sauce Mix
Substitute for a can of cream soup in any recipe
½ batch of S.O.S
1 cup skim milk powder
5 Tbl cornflour
2 Tbl beef or chicken stock powder i used beef
2 Tbl dried onion flakes
1 Tbl salt (optional)
1 Teaspoon of white pepper (optional)
Add 1/3 cup of dry mix to bowl add 1 1/4 cup of water
Mix 15 sec speed 3
9 min at 90 speed 2 1/2
Makes 300mls
original recipe here
http://www.onegoodthingbyjillee.com/2012/03/soup-or-sauce-sos-mix.html
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I read all the comments on the link you gave Uni, so many questions from posters. How does it taste and what did you use it for. If you want tomato soup would you add crushed tomatoes or tomato juice in place of the water. Mushroom soup, add sauteed mushrooms? Sounds interesting and the MSG point everyone raised wouldn't be applicable in our case if we used our homemade stock powder.
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it taste nice JD but i dont know what the real thing should taste like
i am thinking of doing a mushroom sauce to pour over some fillet steak or veal schnitzel
i think you just add it to the soup or sauce as is towards the end of the cooking time
next time i will leave the powder out and just add veg stock with the water
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Uni, THANK YOU . Made some. Bl...y amazing. I was a bit worried as the US tablespoons are different to ours. But your conversion is brilliant. I used the chicken stock powder that I made from Tenina's recipe, although mine has a lot more chicken it it. The dried onions I used are the dried fried from the Chinese shop. I was going to make a chicken and mushroom pie for lunch , and this is a perfect base.
Judy's question, I will gently cook the mushrooms and add cooked chicken and sauce with a little Thyme. Cover with mashed spuds.
Think it would take curry and Sea Food.
Could be used in the recipes in 4 ingredients.
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that was quick ACW
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Uni, no mucking around when hungry DH is looking for lunch ;D
I added some frozen peas to the pie mix. Took some photos.
Also forgot to say, I zapped the onion and chicken powder before i added the rest of ingredients.
Thanks again.
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(http://img.tapatalk.com/d/12/10/08/e8ajybuv.jpg)
Chicken Pie in S. O S sauce, before potato top.
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looks yum ACW
did u add the salt and pepper to the mix
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Also forgot to say, I zapped the onion and chicken powder before I added the rest of ingredients
Did you mean blitzed in the TMX Chookie - I always say zapped if I use the microwave.
How easy was that to make your pie once you made the SOS mix 8) - I'm sure you will document further usage of this recipe here in this thread.
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i have frozen a few tablespoons ,just testing ;D
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Also forgot to say, I zapped the onion and chicken powder before I added the rest of ingredients
Did you mean blitzed in the TMX Chookie - I always say zapped if I use the microwave.
How easy was that to make your pie once you made the SOS mix 8) - I'm sure you will document further usage of this recipe here in this thread.
Yes Judy, blitzed in the TMX.
Uni, I have frozen the lot as my chicken stock had been frozen and wasn't perfectly dry. I made it initially without the salt but it needed it. I love white pepper so added this. I think it needs both.
Tonight I am going to use it as a base for mustard sauce for corned beef. Will report.
I use a lot of chicken stock so think for us the chicken will be more useful.
Tomorrow i am going to give some of the powder S.O.S to a friend who is a really good cook and see what she thinks.
The sauce and mushrooms was nice and could be used as a sauce for chicken , sausages or steak.
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corned beef yum, let us know pls
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have made the Mustard sauce. Just added 2 teaspoons of French Mustard to the standard cooked mix, Mixed on sp. 3 for a few seconds. (Temeraire ) Mustard.
Note ,,be careful of the amount of additional flavourings as it seems to take on the flavour very well.
handy measure, the TMX cap when full is 1/3 of a cup/
Have search for recipes, 3 Ingredient book,,,,,,, useless
4 Ingredient book has 6 recipes, 4 look OK.
Google not much help.
Because the chicken flavour isn't all that strong, you could probably use fish stock if making a seafood dish or sauce.
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I decided to try this with some leftover roast pork from lunch. I made double the batch of the SOS mixture exactly as Uni has written. I'll be storing this in the freezer.
I then sauteed 160g sliced large button mushrooms in the TMX 5 mins/varoma/reverse/speed 1/MC off.
Added 160g frozen, diced mixed vegies, the combined SOS mixture and 1.25cups water.
Cooked 9 mins/90o/reverse/speed 2.5 as per uni's instructions.
Added 1 cup diced cooked pork.
However, my mixture was way too thin so I then mixed up an additional 3 tblspns cornflour with a little water, added it to the bowl and cooked a further 2 mins/100o/Reverse/speed 1. The thickness was then perfect.
I used wheaten cornflour, do you think if I had used pure cornflour it may have been thick enough in the first instance without adding an additional amount?
You can certainly taste the pepper, it's not really too strong but I think for kids you may need to cut it back a bit.
Haven't decided whether I am going to put a puff pastry top on it or mashed potato for a meal tomorrow.
Thanks for finding this one Uni, I can see it being a very useful ingredient to have on hand. Great for Christmas hampers too.
There are some recipes on busycooks.com (http://busycooks.about.com/od/startwithseries/a/cannedsoup.htm) for which this recipe could replace the can of soup in the ingredients.
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i think my mixer was tad 2 thick JD so maybe it does make a difference
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It is a great recipe. I usually use Campbell's cream of mushrooms soup for a quick meal but it has become expensive so this will work well. My quickie is can of button mushrooms
Gert
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The Mustard sauce was very good. I use real corn flour. The thickness was perfect both times I have made it. I think this is one recipe where individuals will have to tweak to suit as I suspect that the nature of the stock powder makes a lot of difference.
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Thanks for this recipe Uni. Have just looked at the free download of recipes to give me ideas of how to use it.
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i have used it in risottos and in the curry tuna slice. i have some in the freezer ( just testing) ;D
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i have used it in risottos and in the curry tuna slice. i have some in the freezer ( just testing) ;D
I have had some in the freezer for a week now. Used come tonight to make Curried Crab. fine.
I thought I should have used milk instead of water but it was nice and creamy.
recipe for Curried "crab" ( actually used seafood extender. Love this stuff.
250g crab or any seafood
1/.2 brown onion
1 teaspoon of curry powder.
1 TMX cup of S.O.S. mix
1 1/4 cups of water
small amount of oil
Chop and saute onion and curry powder for 5 mins/varoma/sp 2.
Add water and chicken powder
Cook 90/9 mins/sp3
stir in crab and stir/ reverse/ gentle/ 1 min/
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I made half quantity to try it and it is great, I have just made up another batch, thanks Uni
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i have frozen some AB and its fine to freeze 2, i used it in a potato salad and it was yum
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When you say you used it in a potato salad Uni, how so - did you make the sauce up or just use the powder with mayonnaise?
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the sauce that i was testing in the freezer, i just added it to the pots whlie still hot then add more mayo
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Be good in a pasta salad too. Good thinking.
Gert
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i was thinking with a prawn and avocado pasta salad
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When you said you froze some Uni, I thought you meant the powder - didn't realise you meant the actual made up sauce.
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Used some in Nuts and Bolts. Good.
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When you said you froze some Uni, I thought you meant the powder - didn't realise you meant the actual made up sauce.
sorry love :-*
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You're all amazing people. Will try this when we get home. Fridge and freezer space are every, very tiny in the van.
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I made a tomato/tuna/pasta dish using this mixture.
Chopped a small onion 2 sec/speed 5, added 65g finely hand sliced celery and sauteed in 1 tblspn oil for 5 mins/varoma temp/reverse/speed 1. Removed the mixture from the bowl and set aside.
Added a can of crushed tomatoes and blitzed 10 sec/speed 7. Rinsed the tomato tin out with 1/2 MC water, added a heaped MC of SOS powder as well as the onion & celery mixture. Cooked 9 mins/90o/speed 2/reverse. Keep an eye on it to see if the mixture is too thick, add more water if this is the case.
Added 70g cooked corn (can use either frozen, canned or from a cob), a 425g can of drained tuna & 2 tblspns chopped parsley - combine with a spatula.
Cooked 100g dry spiral pasta as per EDC method, reserving a MC cup of the pasta water, added the pasta to the tuna/tomato sauce and thinned it out to my liking with some of the reserved pasta water.
This recipe made 3 serves and with the remaining portion I will see how it goes wrapping in crepes, topping with some cheese sauce and breadcrumbs and baking it in the oven to reheat.
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Sounds delicious . Was it. Good idea for the leftovers.
Gert
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sounds nice JD
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It was nothing spectacular but we both enjoyed it for a light lunch. I had thrown out all my recipes using a can of soup so I had to go looking for more which was more difficult than I thought to find one using canned tomato soup & tuna. I ended up just winging it and then found a small booklet from Campbells with some recipes that may be useful down the track.
You are right Gretchen, any leftovers could be added to the basic tomato based SOS mix, vegies, chicken etc. I found the lovely white pepper taste didn't come through using the can of tomatoes instead of water and this one is so different from the basic instructions which make a white sauce. That's what we are looking for though, variations and different ways to use the SOS mix.
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Made the SOS base sauce then added a can of creamed corn, a can of tuna and a couple of cups of cooked pasta which I had in the freezer. Quick & easy tuna, pasta mornay.
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Worth a try 😊
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I made a batch of this today and then made 12 chicken & mushroom pies using the S.O.S. .
They tasted great, both myself and my DH really loved them. So quick, easy and full of flavour. I can see this S.O.S. will be great to have on hand, as it can be used for so many different things.
I don't normally like white pepper, but I think it really added to the taste of the sauce.
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Same here Katie, you can taste it but it certainly adds something to the sauce.
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Can you please report back on the nuts and lots made with this? Thanks very much.
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Hi
I just made this with chicken stock from the freezer when I diluted it and cooked it.
2 chicken pies with leftover chicken and braised leeks, served with more leeks and mushy peas. Yummo.
Thanks JD and chookie for this mix.
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Bumping :)
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GF, thanks for bumping. I make up a batch of this and keep it in a plastic bag in the freezer. I keep the recipe and the formula for making it in the bag. Saves looking up the information each time.
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Thanks GF, I'm out of this mixture so revisited the site, read all the comments again and this time I was able to print off the recipes from this link there
http://extension.usu.edu/files/publications/publication/FN_Cooking&Baking_2011-02pr.pdf
One question to perhaps Gert, do the Americans mean passata when they say tomato sauce? I noticed in the tomato soup recipe it says to add 2 cups of tomato sauce and I cannot imagine using what we class as sauce.
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Good question Judy. Never noticed that particular thing before. Usually an American recipe would call for tomato paste but yes passata would be the same or any sort of spaghetti sauce like a Paul Newman or such. It would definitely not be Ketchup or tomato sauce as we know it.there is also in the States a tomato purée which is like crushed tomatoes and thicker than ours but not as thick as a paste. That is more like passata. If you were substituting you could add paste and water or passata or a jar of Paul Newman.
Gert
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Judy - thanks for that link. I've just downloaded and saved it so I don't lose it!!
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Thanks Gert, it's as I thought then. I usually have someone's passata recipe in the freezer, haven't bought a jar of pasta sauce for years now.
Some good recipes there GF, of course they are US measurements. If we used the equivalent using our slightly bigger cup measurement would it really matter?
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Judy - from what I can work out, a U.S. cup is only about 16 mls more than our cup 236 ml vs our 250 ml so it's only about a teaspoon more. . . which I guess is really neither here nor there . . ;) ;D
http://www.onlineconversion.com/cooking_volume.htm
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Yes I agree GF, easier & much quicker to just follow their cup measurements. Thanks for the link. :-* :-*
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Does any one think this would work using dried coconut milk powder?
Would it completely change the taste to a point where it wouldn't work?
I need to make our food dairy free and this recipe would be great if it would work.
Thank you all!
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I read all the comments on the link Boot and this was a suggestion for DF users. Some even left the stock powder out for various reasons or allergies and replaced the water with liquid stock. I'm sure the coconut powder would work fine for chicken or fish meals.
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Thanks JD I should have looked at the links before I posted!
Perhaps I should try it myself then let others know.
I sometimes get bogged down in searching for alternatives to dairy and keeping every one well and happy with good food.
Thank goodness for the Thermomix.
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Thermomix makes all food possible!
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Thermomix makes all food possible!
So true.
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Remembered this recipe recently so have shared it with the Sunbeam Pie Makers Facebook group. Made chicken and veggie pies this morning.
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They look delicious Judy. I saw your post and thought what an excellent idea to share it.
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Good on you Judy. I found a plastic bag with some in, in my freezer yesterday.