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Messages - judydawn
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37756
« on: December 13, 2009, 07:04:39 am »
You are going great guns there Jojo. Can you please tell me how thinly you have to roll out those macadamia parmesan wafer thingys (obviously wafer thin?), how big was the cutter you used and how many does a batch make. I wish they would put this information in the recipe books.
37757
« on: December 13, 2009, 06:58:55 am »
JD - sorry, thought that it would cut down on cooking time - otherwise you need to cook the potatoes for 20-30 mins.
Not a problem Thermomixer, still a very quick soup to make. If I know in advance what I am cooking I would make sure I cooked extra potato the day before but I am not very organised at the moment.
37758
« on: December 13, 2009, 06:55:21 am »
It is our pleasure Chookie to help someone get started then watch them blossom. Your cooking skills and postings are our rewards.
37759
« on: December 13, 2009, 03:30:21 am »
37760
« on: December 13, 2009, 12:39:55 am »
Isn't it wonderful how our members work together to produce such masterpieces. Well done Helene and thanks andiesenji for providing the original recipe.
37761
« on: December 13, 2009, 12:27:33 am »
37762
« on: December 12, 2009, 12:34:44 pm »
I do prefer fresh Chookie but enjoyed a dip recently at the cooking class which was made with a can of crabmeat. Love the sound of crab meat in a bag Thermomixer. The days of people popping in with half a dozen freshly caught and cooked crabs seems to be over, haven't had any for over a year now. Fresh crab cocktail, yum - sweeter & tastier than prawns in my opinion.
37763
« on: December 12, 2009, 12:28:51 pm »
Hi Juliette, welcome. Sounds like you are ready to get straight into it - hope it arrives soon.
37764
« on: December 12, 2009, 09:09:44 am »
Hi Sim, welcome back to the forum. Nice to see you are getting your baskets done for Christmas - everyone must be frightfully busy doing the same thing at the moment.
37765
« on: December 12, 2009, 07:29:49 am »
37767
« on: December 12, 2009, 05:36:11 am »
Just cooked up a Fruity Pork Curry, steamed rice and vegies for lunch then made a mince meat & vegie curry for tomorrow. Getting in the last of my curries before the hot weather arrives 
37768
« on: December 12, 2009, 05:23:11 am »
Does anyone know if this one would freeze OK? 2 litres is a lot of soup for 2 people.
37769
« on: December 12, 2009, 05:14:22 am »
Name of Recipe: Fruity Pork Curry
Number of People: serves 3
Ingredients:
250g - 300g pork fillet cut into 4cm dice
1 medium onion cut in half
1 tblspn olive oil
1 tspn curry powder
1 heaped tblspn cornflour mixed into 250mls Carnation Light & Creamy Coconut Milk or Coconut milk
1 tblspn fruit chutney
1 small apple cored and cut into 2cm pieces
80 - 100g pineapple pieces - fresh or canned
Preparation:
Chop onion 2 seconds speed 5. Add the oil & saute 3 mins Varoma tempo speed 1.
Add pork & saute 4 mins 100o on reverse, speed 1.
Sprinkle in the curry powder and cook 1 min 100o on reverse, speed 1.
Add apple, pineapple, chutney, carnation milk mixture. Cook 10 mins on 90o on reverse, speed 1.
Place the curry in the thermosaver, steam some rice in the basket as per the EDC with peas, diced carrot and corn in the varoma dish. Fluff up the rice and mix in the vegies. Serve the curry over the rice with pappadams.
Tips/Hints:
This recipe could be doubled. You could use chicken instead of pork or make the recipe without meat and just add some leftover cooked chicken at the end.
members' comments
DJ - Made this with just under half a left over roast chicken. It was delicious. Served 3 hungry people with small portion leftover. Served with 6.5 ozs wholegrain rice, pre soaked and boiled on stove.
37770
« on: December 12, 2009, 03:18:56 am »
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