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Messages - judydawn
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39841
« on: March 15, 2009, 05:30:14 am »
For lunch today I thought I'd try and oldie but a goldie and was pleasantly surprised it tasted so good! It is so simple to prepare, the cooking takes longer but cheaper cuts need slow, long cooking times and it is worth it. It was a Beef in Beer casserole and I have posted it in the Mains for you to try. Put it in the thermabowl whilst cooking the mashed potatoes and steaming the vegies above. A complete meal in my TMX. Enjoy!
39842
« on: March 15, 2009, 05:25:19 am »
This was one of my early recipes. I have revisited it and made some changes.
Name of Recipe: Beef and Beer Casserole
Number of People:Serves 3-4 people
Ingredients:
750g oyster blade steak or ordinary blade steak
1 packet French Onion Soup mix - salt reduced is best (or use the FOSM recipe from the forum
1 cup beer - any type
Preparation:
Dice the steak into 3-4 cm pieces. Place in TM bowl along with soup mix and beer. You can add the butterfly, I find it helps with keeping pieces whole.
Cook 45 - 60 minutes, 100 o, reverse, soft speed or speed 1 if the meat is not moving, leaving the MC off for the last 10 minutes of cooking time. Check for tenderness of meat and cook longer if required. If gravy is not thick enough, mix 1 tblespn cornflour with a little water, add to the bowl and continue cooking as above for a further minute.
Photos:
Tips/Hints: I bought 1kg oyster blade and by the time I cut off all the fat, was left with the 750g required for this recipe. If you aren't quite as fussy as me, it doesn't matter if you put up to 1kg in the bowl. Nice with mashed potato and steamed vegies.
Don't worry about the kids and the beer as alcohol evaporates at 70oC and just the flavour is left to enjoy.
Following on from review suggestions, add assorted vegies for the last 30 minutes for a one-pot meal.
members' comments
cookie - it was lovely. I didn't use low salt soup and it was rather salty so next time I will do as was suggested. It has given me inspiration to try some more of those types of things. A lovely, easy recipe.
Update from cookie whilst caravanning - because the hot plates in the van are where the TMX lives I had no where to cook the vegies. I put them, cut into pieces in the casserole about 25 minutes before the cooking time was up. It was delicious. Another all in one recipe.
CP - thickened at the end with cornflour. will definitely make it again but will try with the soup mix substitute (if I can ever find celery seeds - I'm always driving the supermarket staff mad looking for offbeat ingredients).
Snoozie - This was really yum and so, so easy.
I was going to see what it was like on cous cous (trying to limit starchy/carb food here atm) but didn't have any so it ended up served on packet pumpkin mash.
Variations:
I used a whole bottle of beer not just one cup.
I marinated the meat in the beer for a few hours before cooking.
I threw 2 carrots, a zucchini and potato in the tmx and diced them up somewhat finely and then put in the fridge prior to putting beef, beer, French onion soup in. (My kids don't like eating vegies so try to hide them a bit but I wanted dish to have some colour other than brown!) 20 minutes to go I added the diced up vegies.
I had to use cornflour to thicken up further due to extra fluid used. Again, really simple and delicious flavour.
cattro - I made this as my first dish in my new thermomix. My husband and kids loved it. I did what other people said and added vegies in at 25 mins before it finishes cooking. I found that the potato and carrot wasn't cooked so next time I think I will put in about 40 mins into cooking time so half way. I also made a foccacia to have with it and for my first attempt at bread it was a huge hit turned out perfect was so proud. My hubby reckons I set the bar high for myself so think he is expecting it to get better.
39843
« on: March 15, 2009, 03:08:52 am »
Ayla, I see you are doing a lot of reading (and some posting too of course) so that when you receive your TMX you will have aquired a lot of knowledge about this amazing piece of equipment. Good on you. I did mine after I had it for around 6 months and had many failures - like you, should have done it sooner. Will be interested to hear from you as soon as you start making things - what you like, what you didn't etc. Good luck with it.
39844
« on: March 15, 2009, 02:02:21 am »
Has anyone cooked anything from this book please. Browsing the cookbook, it is sooo unlike the Australian way of cooking, more European obviously but if there is something in there worth trying, I'm willing to give it a go if others have tried and liked it.
I am referring more to main meals, some of the desserts look pretty good and worth a try.
39845
« on: March 14, 2009, 12:47:34 pm »
Have you ever seen so much discussion about one little apricot slice!! As you say, Karonjulie, we will get there. I spent some time searching apricot slices to see if I could find something similar to yours and the only one I could compare it to used 1 cup of plain flour and 1/2 cup SR flour. They said the second layer wouldn't quite cover the apricots but to dob it on with teaspoonsful and smooth it over as best you could. Some fruit would poke out they say - they sprinkled flaked almonds over theirs which would be nice too.
DH had a slice with my thin custard today and he like it - not being a dessert eater, take that as a real compliment. Still have 4 slices in the freezer from the original recipe so by the time they get eaten, perhaps you will have tried it again with the new quantities of flour. As mine turned out fine with the original 125g SR flour only, I'm not sure which way I will go with the next lot. Hopefully there will be more feed back from the others by then.
39846
« on: March 14, 2009, 12:32:03 pm »
Are you saying this recipe is better than the one in the Everyday cookbook Karonjulie? Suffice to say, that wouldn't be surprising. So, pate can be frozen - wondered about that as 1 batch would be too much for the 2 of us.
39847
« on: March 14, 2009, 11:13:08 am »
I think it means measuring cup - it is the little clear thing which fits into the hole of the black lid. Never, I say never, leave it off when cleaning your machine or making icing sugar etc.
39848
« on: March 14, 2009, 10:15:39 am »
Someone had to do a review on this one so I suffered for everyone and gave it a try.
Midori Splice Page 26 Everyday Cookbook - drinks section
Recipe makes 4-5 large cocktail glasses but I only made one for me to test it.
Nice starter to a dinner party for the ladies.
4 out of 5 for me.
Expensive to get all the bottles in but they will last a long time - especially in this household.
39849
« on: March 14, 2009, 08:24:51 am »
There's one in the everyday cookbook page 117 but if anyone has tried it and can recommend it that would be better.
39850
« on: March 14, 2009, 06:32:52 am »
I have successfully made this one today - sultana bread version. Looks pretty insipid when you finish steaming it but have just toasted myself a piece and it is excellent. Smells like Easter buns in the house at the moment. Found a novel place to put the dough to rise in this not so hot weather. I time it perfectly with unloading the dishwasher, stays warm in there for quite a while and the dough had no trouble rising at all.
39851
« on: March 14, 2009, 06:17:42 am »
Would any silicone spatula from a good homewares shop suffice? I too have trouble getting everything out of the TM bowl with their spatula.
39852
« on: March 14, 2009, 06:10:30 am »
It's a pumpkin! Have you never heard of it in Canberra?
39853
« on: March 14, 2009, 06:07:25 am »
I could handle that! Love going on shopping sprees with my dear Mum (only locally these days as she is 86 now).
39854
« on: March 14, 2009, 05:58:38 am »
You know what you can buy her for a wedding present one of these days!
39855
« on: March 14, 2009, 04:56:15 am »
We had this for lunch and as I thought, there was too much liquid for the amount of meat. I did reduce the orange juice by 250gms as I only had 320g of lamb backstrap and I thought this would compensate for the smaller quantity of meat. However, it was still too much liquid. I just served the meat with a slotted spoon, it wasn't a real problem. Very tasty though and the expensive piece of meat I used was cooked to perfection.
I even steamed potatoes, carrots, beans and trombone in the varoma dish and to my surprise, they were cooked before the meat had finished so I can cut them into bigger pieces next time. Because I steamed the vegies, I thought I had better cook the meat on the varoma setting instead of 100o as per your recipe.
We will have this one again Karonjulie. I like recipes where you just throw everything in!
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