Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: Caroline J on October 17, 2009, 02:04:25 pm
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Recipe Name: Creamy Tomato & Salami Fettuccine
Book Name: EDC
Tweaking details: I added fresh basil at the end
Review: So delicious, and so easy to make. Will absolutely be making this again as it is, and trying some variations on it too.
Score: (out of 5*) 5/5
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we love this one too! i don't make it often as the thought of the calories makes me cringe LOL but dh makes it regularly and it is delicious!
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We love it too. Very easy and tasty. :)
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Do you think it would work with bacon or ham? I'm not too keen on salami. Love the hidden zucchini in this!
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bacon maybe or somehting like proscuitto or pancetta yes. i think ham is too bland tasting for the dish, it would be boring
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Mmmm, pancetta or proscuitto would be yummy! I think I will add more capsicum next time too. In saying that, it was perfect just the way it was. Looking forward to the leftovers later!
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I quite enjoyed this one back a bit and I have made a note on it 'Try chicken and broccoli in lieu of salami' - don't know if that was my idea or whether I read it on the forum (I usually write the name of the person who suggested it but there is no name so I wonder if I did think of it all by myself :P :P)
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That would be nice. I have a recipe called "anything goes pasta", the name speaks for itself. Whatever I have, I put in!
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Thanks for the review Caroline J.
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I have made this using Chorizo and it's yummo. I have also thought about using good quality Italian sausages.
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Chorizo sounds good
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Making this tonight, hope a vegetarian version will be ok :)
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Caroline as you know this was one of the first things I made with my new Thermomix. We loved it. This is my review etc:
I used half prosciutto and half Hungarian salami. I think next time I'll use more meat. I don't think 100g is enough.
I also used Lite Sour Cream.
Perhaps if it works I will try using less oil next time.
The herbs I used were a large handful of flat leaf parsely, large handful of oregano and another of baby basil. (Basically I just raided our vege garden)
I found it had slightly more liquid thatn I'd like so I think I'll cut that back next time and I also doubled the amount of onion and garlic as this suited our tastes more.
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I also doubled the garlic :) I think I used too much Oil, I will try sautéing the veg in some water and maybe the stock concentrate.
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I make this often, but we don't eat Salami so I use mushrooms. It's delicious! I use more garlic than the recipe states, and wholemeal fettuccine so it does need 10 mins in the Thermoserver to absorb the sauce a bit or the pasta is too al dente for my kids' liking. This one's a winner - very versatile and yummy every time. I have a friend (hello Chelle if you're dropping in) who does 101 versions of this - even without tomato, salami or fettuccine! LOL It's one of her staples. I serve with lots of steamed vegies and it feeds a nice portion to 8 of us.
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We love this one too! I don't use salami when I make it for our family - or cream because I can't eat dairy. I use soy milk or thick rice-almond milk instead of the cream, and add extra veges and some tomato paste and mixed herbs. Yum!
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last night dh made it and it was a bit so so :( he used capsicums and mushrooms, and yoghurt instead of cream, plus GF fettucine. it was sooo thick and a bit bland
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Mama-bell I would be interested to read Chelle's 101 versions of this recipe. Maybe she could come on and list them for the rest of us ;) ;)
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Made this tonight, but instead of salami I added sliced smoked chicken breasts, tomatoes, tomato pesto, capsicum & celery.
You really could add anything to it.
(http://)(http://i618.photobucket.com/albums/tt266/nachothecat/104_1076.jpg)
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Yum. :-*
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Good work - smoked chicken and avo - classic! Yum.
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LOL! Bel! I will have to find the other thread where i listed my 101 versions! hehehe. I would not be exaggerating if i said i used this recpie twice a week and every time it's different :)
will post a few versions later....
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Creamy Vege Risotto (with freekah)
recipe based on the CT&SF recipe from the EDC.
1 whole onion
1 clove garlic
handful herbs (parsley, oregano, thyme)
1 zucchini
half red capsicum
tablespoon oil
150ml cream (i used lactose free cream but i think it tastes virtually the same)
300ml water
big tablespoon TMX vegie stock
half cup of freekah
half cup of white rice
when i added the cream and water i just cooked it for 3min before i added the freekah. I then cooked that for another 7min and then added the rice. Cooked for another 14min and then left it to sit for a 2 or 3min with the lid on before serving.
Another variation on the CT&SF recipe-
Creamy Pumpkin Pasta
onion and garlic the same
also added some butternut pumpkin, a lump about 10cm x 5cm x 2cm! No idea how much that is, and i chopped it up quite finely, added the oil and cooked for 3min on 100'C on slow.
Added the cream 100ml , water 300ml, vege stock and cooked for 5min on 100'C soft
Added more pumpkin, about the same amount again but this time diced by hand into 1cm cubes, added approx 2tablespoons olives, added 2 tablespoons pine nuts, added spiral pasta (maybe a cup or a bit more).
Cooked on 100'C for 8min on reverse soft.
served with basil, shaved parmesan, salt & pepper.
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Creamy Pumpkin Risotto (with freekah)
1 clove garlic
1 onion
1 carrot
1 zucchini
1 tomato, quartered
1+half cups diced pumpkin
100ml plain yoghurt
400ml water
1 tablespoon vegetable stock
handful of whole almonds
half cup freekah
half cup arborio rice
Chop garlic and onion finely.
Add carrot and zucchini, chop on speed 5 for several seconds. Add oil and cook on 100'C for 3min on speed 1.
Add water, yoghurt, stock, tomato and pumpkin. Cook on 100'C for 5min on speed 1.
Add almonds and freekah and cook at 100'C for another 7min on reverse speed 1.
Add arborio rice and cook at 100'C for another 14min on reverse speed soft.
Leave it to sit for a couple of minutes with the lid on before serving.
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i don't have any others already typed up i don't think... i'll have another look in some other threads...
but i seriously use this recipe ALL the time.
I just open the fridge and choose any combo of vegies or nuts,
then see what i feel like as far as rice, fettucine, lentils, freekah, spiral pasta, even chunky left over roast potatoes!!! and add them in.
and then choose natural yoghurt (made in TMX) or cream, or leftover vege soup, pesto, or anything and ta-da!
dinner.
it has never not worked regardless of what i have stuck in there.
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Good work merlot - good to see you back
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Tenina should check this thread and mention how variations can be done.
Thanks so much merlot!
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i just found mention of another combo i used a while back. sorry for not having quantities but i don't really use them anymore now that i am so familiar with this recipe base. I just stick it all in.... but my comment in another forum was-
I did cauliflower, zucchini, tomato, salami, quinoa, and spiral pasta. B****y yum. The kids even ate it.
i imagine i would have used about a half a cup of quinoa and maybe 3/4 cup spiral pasta. My scales were broken for the longest time so i stopped weighing things.
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tonight's effort was-
all the same for cream, water, fettucine and the general method but the vegies in there were-
1 onion
1 zucchini
1 small green capsicum
half a smallish eggplant
1 carrot
then 5 tomatoes
i did not use vegie stock cos i ran out.
i really like the eggplant flavour :)
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Thanks for these Merlot. After reading about the freekah I bought some this morning and can't wait to try it.
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Ahhh Chelle... knew you'd be around somewhere! ;)
Hope your precious TMX is making up for all the time you missed it! :D
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Tried to get freekah today, but our Woolies didn't have any at all.
Also, no Wallaby Flour, no Organic Raw Sugar.... >:(
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That's annoying MJ - I couldn't get Wallaby flour in Foodland either.
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I bought some freekah in Woolies yesterday and am looking forward to using it.
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we don't bother using cream in it anymore, as cream is not something we have in the house generally. it's still nice :)
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That's good to know. You don't replace the cream with anything? :)
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well no, but i think we need to, it has been too thick lol
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i regularly replace the cream with either TMX yoghurt or with ricotta cheese or cottage cheese. And will often just use a couple of tablespoons rather than any great quantity.
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Tonight I made this using 1 onion, 2 garlic cloves, cracked black pepper, 2 zucchini's, bacon, mushroom (quartered and added in the last 2 minutes of cooking), and added an extra 50 g water to the recipe amount.
Cooked with basket on top, and added a little extra cream once placed in thermoserve, and sat for 5 mins. Kids ate it, so I'm chuffed ;)
(http://)(http://i618.photobucket.com/albums/tt266/nachothecat/104_1476.jpg)
Topped with some pistachio/parmesan crusted chicken.
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Made a slight variation on this the other night and it was absolutely beautiful.
A real winner...
I love seeing the encrusted chicken and also the avo (I love avo!).
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This is what I love about reviews - I've bypassed this recipe many times as I never have cream (unless I've bought it for something specific) and am not keen on salami.
So I've been gradually absorbing all the comments about how you can just throw anything in, and last night I did.
Fantastic! Finished off the last of the yoghurt (maybe 80g), the 2 sticks of spinach, and a couple of other odds and ends, and followed the rest of the recipe. I added a tin of tuna at the end, stirred through and let it sit for about 5 minutes. Delicious! Even my impossible to feed 5yr loved it, and was so excited when she finished it and had an Iron Booster Ball as a special treat for eating all her dinner.
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it's such a good base, isn't it! i have never had it fail despite the odd things i stick in there.
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Made this tonight and it was a massive hit. Used hungarian salami and kids all thought a hotter salami would have been better but otherwise so lovely. They all had 2-3 serves!
Love the idea of different variations, think this will be a family staple.
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Made vegetarian version - change salami with Sanitarium Deli Slice. Nice, quick and yummy. The whole family enjoy this, would be regular in our house.
Star: 4.5/5
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Good thinking :-* :-* :-*
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My husband made this last night and apart from adding additional salami he made it exactly as per the recipe. I found it a little oily and would probably cut down on the oil and add some chicken stock as well as the cream as I found it a little too rich. Saying that we all devoured our bowls with husband going back for seconds and son enjoying it despite saying he wasn't going to eat it - we did however hide the zucchini when he was in the kitchen and told him the salami was ham!!
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I love this recipe and "doctor" it regularly to include more vegies. Put broccoli in it last time and almost got caught as it was a bit grainy. I often use milk instead of cream or a light evaporated milk and put bacon instead of salami in it. I make sure the bacon is in large enough to see pieces so the boys are attracted to eating it. ;)
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I made this with chicken thigh in place of the salami, cut into really small pieces added with the pasta and it was really yummy. One of my customers suggested it. The recipe is so versatile.
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replacing the salami with mushrooms is a great option with this recipe too. This recipe is a standby in our house too ;)
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replacing the salami with mushrooms is a great option with this recipe too. This recipe is a standby in our house too ;)
Agree! That's our vegetarian version, including some zuchinni. I only use 120-250g cream and top it up with water and found best to use spaghetti no 3. We have this once a week as the whole family enjoy it.
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Made this tonight for the first time for supper, very simple to make,we all enjoyed it.Substituted bacon for the salami.;) Liked all your ideas for different variations and will keep it mind next time I make it. ;D
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I've only made this recipe only once (a few years ago when I first got my TM) and my notes on the recipe page say "Nice but not fab. Too floury because the pasta is stirred. Maybe cook pasta seperate". I didnt think enough of the meal the first time to bother tryingit again with my suggestion.
It always bothers me when members love a recipe that I think is average-awful. Is it just that members tend to post positive reviews and remain silent on the recipes they dont like... or should I begin to doubt my cooking skills :o :P
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Maybe try different pasta? I make this nearly every week, as the whole family love this. Tried angel hair pasta, fettucini, bigger spaghetti but my fav is with spaghetti no 3.
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Interesting, my DH made this and used meat stock concentrate by accident and it tasted way too salty. I think there are lots of variants. I like it with corriander and it completely diffent if you use tinned tomatoes versus fresh.
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At the risk of being a forum hog I have yet another question, sorry !
Does the tomato in this cook down so you cant see it? doing it tonight and my hubby and kids wont eat it if the tomatoes are still in chunks. Also this seems like a lot of liquid does it cook down a lot?
thank you
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If you let it sit for 5 minutes after cooking auds, the pasta will absorb the liquid as you do for risotto. You can pour it into a thermosaver or just leave it in the TM bowl. Perhaps cut the tomato into smaller pieces to disguise them.
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ok I made this for dinner tonight. before I started I blitzed the tomatoes into a liquid and then put it into a bowl.
then I started as per the recipe. Tweaks were I only put about 100g water in as I thought the tomato liquid would help (also read another review that said the sauce was a bit too liquidy) I also put about 170g salami in as another review again said there wasnt enough in there.
Result - I thought 100g salami would have been fine. I didnt let it sit but the sauce was very thick. Next time I think I would use the tomato liquid + 200g water. I would also maybe put a whole capsicum in it (loved the taste) I put the lot into a big bowl and stirred through a big bunch of baby spinach before serving yum
Son no 2 didnt like it but he doesnt like salami. The rest of us thought it was delicious.
I would give this a 4.5/5 and will definately cook again maybe put a bit of chicken in instead of salami for no 2 child
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Well it didn't sound too bad auds, you learn as you go - just remember to make notes in the recipe book too.
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I had never considered making this before, just didn't sound like my cup of tea. However there were so many glowing reviews that I just had to try it, and I'm so glad I did. This was delicious, and so easy. Unfortunately the kids didn't love it, but I told them too bad because we'll be having it again!
It just shows that reviews are important as people like me depend on them to decide what to cook, so thank you to all those who take the time to post reviews!
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Would you believe I still haven't made this, even after all the great reviews. I do make a similar one though using salami, pasta, bocconcini, tomatoes and spinach. Will do this one one day. :P
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Decided to give this one a go using cooked chicken instead of salami (added it with 30 seconds to go), had no parsley or coriander so used a frozen cube of coriander chilli paste from the Indian cookbook which I've had in the freeze for ages, linguine instead of fettucine, roasted red capsicum instead of fresh and only 25g oil. I also cut the chopping time/speed down - I can't believe some of the speeds/times for chopping in these books which must end up in mush.
The meal was delicious and I love reading the variations our members have applied to this basic recipe.
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This is a lovely, easy and forgiving recipe. Made it as a sauce to serve over gnocchi. Used bacon in lieu of salami, 100g sour cream & 100g yoghurt in lieu of cream, tin tomatoes and left out water and fettuccine. Needed a little cornflour to thicken but turned out delicious. Will use chorizo or salami next time.
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Love this recipe.
First time I made it, I liked it but hubby thought it needed spice.
Second time, we added 1 red chilli, chopped and added with the tomatoes. Hubby raved about it - loves it!! Really gave it the zing it needed.
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Most recipes can be improved with a bit of spice or heat Dinner43, glad to hear you were able to take the recipe to a level which your DH loved.
Welcome to the forum, why not pop over and Introduce Yourself on the home page, we'd love to know more about you eg where you live, how long you've had your Thermomix etc.
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I made this tonight exactly as per recipe and with Salami, and my DH who usually cant stand pasta, said it was the tastiest pasta he has ever had. From him, this is high praise ;)
Very enjoyable.
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This is such a forgiving recipe there is usually a version of sorts happening in our place.
Last night was spiral spelt pasta instead of the linguini, left over white sauce from corned beef topped up with a little sour cream as I had no cream and then we had chicken, bacon and mushrooms instead of the salami. Was delicious :)
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Yum!
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Made for dinner tonight using fresh homegrown cherry tomatoes. Deleted the water and added fresh fettuccine in the last 5mins of cooking. Sauce thickened up well and smelled and tasted delicious. Very forgiving recipe. We love it.