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Messages - Amy :-)

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11326
Amy an electric pie maker is the way to go with  leftovers  ;D

http://www.forumthermomix.com/index.php?topic=7266.300

Thanks for the link to that thread Uni :D I think we have a pie maker in a cupboard somewhere... its probably an old one but I'm sure it will do the job ;D

@ andiesenji
That sounds like a great way to get a few meals! Do you have any trouble fitting that much risotto in the TM?

I'm hearing a lot about these arancini things... I might have to try them soon :D

11327
Breakfast / Re: Porridge
« on: May 04, 2012, 01:13:15 pm »
I absolutely LOVE porridge and eat it every morning for my breakfast, even in summer.

I don't mind ordinary oat porridge, but I have my own recipe which I make with ground millet, buckwheat, cashews and chia seeds, and then add whole oats and chopped banana ;D ;D Yum yum in my tum every morning!


11328
Recipe Requests / Re: Chicken Roll Things Steamed in Varoma?
« on: May 04, 2012, 12:23:15 pm »
We often have these and you can vary the filling too.

What fillings have worked well in your experience cookie?

11329
Recipe Requests / Re: Chicken Roll Things Steamed in Varoma?
« on: May 04, 2012, 08:16:51 am »
Oh yummo :D Thanks CP :-*

11330
Recipe Requests / Chicken Roll Things Steamed in Varoma?
« on: May 04, 2012, 03:18:32 am »
I have seen lots of recipes for chicken "rolls" - the ones where you flatten out your piece of chicken and wrap fillings up in it to make a roll. I think the recipes usually use chicken thighs, and sometimes the chicken rolls are wrapped in ham/bacon/proscuitto.

Has anyone tried steaming something like this in the Varoma?

11331
Starters and Snacks / Re: Frittatas in the Varoma
« on: May 04, 2012, 12:25:11 am »
Amy I make omeletes in the varoma regularly. They cook quickly,

I always use boiling water, thinking maybe your fritata was very tall?

Try making an omelette next time & see how you go.

H :)

Thanks... Halex/Hally (?) :-)) It might be the first time I actually manage to cook an omelette! I haven't had much luck in the past using omelette pans on the stove. My frittata was actually quite thin because I used only 4 eggs instead of 6. I prefer a thin frittata. And was only cooking for 2.

I would just like to tell everyone that despite the frustratingly long cooking time, the frittata was not only very yummy, but the leftovers served as a surprisingly good sandwich filling. Just smoosh between some bread and butter ;D Has anyone else tried this?

11332
Starters and Snacks / Re: Frittatas in the Varoma
« on: May 03, 2012, 12:18:40 am »
Hi Amy I've never made this but am wondering if you put boiling water in the jug to start with (cold water would lengthen the cooking time) and if the frittata was in the upper or lower tray of the varoma. The bottom tray is deeper so would take longer to cook.

I didn't put boiling water in the jug to start, but I still can't see why that would make it take an hour? When I topped it up I did use boiling water though. And I used the upper tray.

Amy, after the first 15 minutes, did you reset the varoma temperature or did you just reset the time?  I was going to suggest turning the speed up higher but I see you had already done that.  If you reset the temp every time you reset the time, topped up with boiling water when it needed it then I just can't understand why it wasn't set. Did you stick with the quantities as set out in the original recipe or do you think perhaps yours was much thicker.  I haven't done this for a while so I can't remember what mine was like.

I definitely reset the temperature JD. And I used a smaller quantity than the recipe because I was only cooking for two people. I am very confused, and a little bit disappointed because there are so many great reviews about it and I can't figure out where I went wrong... :'(

11333
Starters and Snacks / Re: Frittatas in the Varoma
« on: May 02, 2012, 12:45:23 pm »
Perhaps someone can help me...

I tried this recipe tonight. I pre-steamed some sweet potato and spread it in the varoma tray with some tinned corn and tinned salmon. I poured the egg/milk mixture over, put 700g water in TM bowl and steamed for 15 mins/Varoma temp/speed 4. I checked the frittata at this stage and it wasn't cooked, so I set it for another 5 mins. Still not cooked, so set for another 5 mins. This went on for probably an hour. At one stage, I even had to refill the TM bowl with water. The final product still wasn't completely set on top.

What might I have done wrong?

11334
Tips and Tricks / Re: FREEZING LIST
« on: May 02, 2012, 06:20:35 am »
Amy if its meat of any kind, yes i do put it in the fridge to defrost .

any other item, if it going to get cooked at high temp i leave out.

my egg whites i leave out overnight to make pavlova roll .

i hope this helps
uni

Yes it does, thanks Uni :)

I do have another question though...If I make a loaf of homemade bread, should I slice it up before I freeze it?

11335
Tips and Tricks / Re: FREEZING LIST
« on: May 02, 2012, 12:38:56 am »
This is a great idea fundj, thank you so much for posting!

I just have a question about defrosting. As a general rule, do you just leave your frozen item in the fridge to defrost?

11336
@ CC
Thanks for the link! I have saved the page into my favourites and am planning to write up that recipe after breakfast :)

@ Gert
The KFC idea is certainly...creative ;D

11337
Well we had roast chook tonight and there is not one teeny weeny little bit of meat left on the bone. No left overs here :(
:'(

I think I will have a go at the chicken idea. I must confess I have never roasted a chook and then used the carcass to make stock. It usually just goes in the bin. The weather is very cold here at the moment, so a good time for experimenting with meals like roasts and soups :D
I might have to make some TM bread to go with the soup. What a shame! ;)

The second night I combined half a cooked, puréed cauliflower to a white/cheese sauce made with 500ml milk. I then made up 2 lasagnes which we ate with a green salad over 2 nights.
THAT sounds like a great idea EmeraldSue. I would never have thought of that :-))

11338
Amy, have you seen this re cooked rice?  It is from the British Food Standards Agency and they recommend that you shouldn't keep cooked rice for longer than a day as you could get food poisoning.

I don't know if this is just our government being over protective (it often is) but just thought I should point out the article to you.

JB

.......... :o
Oh dear... Thank you for bringing that to my attention JB. Luckily, nobody got sick that time, but maybe I shouldn't do it again. Just in case.

11339
That subject line sounds a bit weird, but hopefully my example below will make it clearer.

I am interested to know how creative and economical people can be with leftovers. I would love to know some more tips and tricks to stretch food as far as it will go, as I am on a tight budget at the moment.

My best food-stretch has been with rice. I cooked 300g in TM, some of which accompanied a curry. There was leftover curry and rice for the next night, and still leftover rice to make fried rice the night after, which was still good the next day for lunch. So that's a four day, four meal stretch, which I am pretty happy with.

What have other people managed to do?

11340
Chit Chat / Re: Does anyone else have an Easycook Health Oven?
« on: May 01, 2012, 07:08:05 am »
I have a full chicken in my turbo cooker at the moment. They are so good for roasts. Yum.

When shall I come over?? ;D ;D

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