Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: Jackie on September 30, 2010, 10:57:27 am
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Hi - I saw a demo of this recipe but lost the piece of paper I wrote it down on -0 can anyone let me know what it is as I want to cook it for a dinner party - thanks Jackie P
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Me too! Me too!
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OMG that sounds good. I'd love the recipe too please...
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Not sure if we're allowed to post the demo recipes - if you host a Varoma demo, you receive colour recipe cards with photos for all the recipes made at the demo. It's worth having a demo - they're delicious recipes!! :)
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I just had the varoma demo and am happy to post the recipe but not sure if I'm allowed after quirkycookings comment ???
In a nutshell you make the capsicum and sun dried tomato dip from the EDC book and use about 1/3 to make a dressing (stuff was added though-oil and lemon juice??).
We had a chickpea soup cooking while chicken, pumpkin and pre-soaked cous cous was cooking in the varoma (chkn and pumpkin on the bottom). When cooked it was added to a platter with baby spinach, cucumber, cherry tomatos and pine nuts. And of course the dressing. Absolutely delicious!!
Waiting to hear if I can post the exact recipe.....
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I'm not sure if it should be posted either...
also considering we do try to keep the recipe book and official recipes off the forum and remain in HO good books ;)
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how do you cook cous cous in the varoma?
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Just run some water through it, strain and put it onto a baking paper lined top shelf of varoma. ;)
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Thanks nay-nay - is it as good as cooking it in a saucepan? cous cous is my dd2's fav so we have it regularly.
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It'll be one of those recipes that depends on what your use to but I thought it did the job nicely. That is coming from a gal who has only ever put boiling water over it a let it sit in the Thermoserver. :-))
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Thanks everyone - didn't want to get anyone in trouble re publishing recipe - it was just so yummy - the salad I had was with apricots, cashews and cranberries
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Yes that's the Moroccan version - the other is the Italian version. :)
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Is this recipe in a book? full steam ahead?? I am not in a position to have a demo as have moved and dont know a soul - let alone a local consultant, but will gladly order book if its in there?
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I couldn't see it in either the FSA or the My Way of Cooking books tessa. Thermomixer has an interesting couscous recipe on his blog http://thermomix-er.blogspot.com/2008/07/couccous-in-thermomix-varoma.html (http://thermomix-er.blogspot.com/2008/07/couccous-in-thermomix-varoma.html). I am just wondering if you could add chicken somehow and use his recipe to get the same result as those currently being done at varoma demos.
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Thanks Judy just realised that i cant buy FSA without holding a demo, hmmm havent checked ebay though, seeing as i live in rural vic i dont think i'll find a consultant here even if i did know anyone to invite. I am feeling a little disadvantaged here - do you think my sob story would convince TM HO lol ;)
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Email HO and ask them to put you in touch with a consultant who will come and do a Varoma demo for you because you REALLY want the FSA book.Surely then if they can't put you in touch with someone they well send it to you-maybe.
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Good idea Cookie but even if that worked i dont know anyone here well i know one person but she isnt interested (she insists that she is watching numbers and then get Md's cause its easy :o??and she knows i have one), so unless i can use my children and chooks as guests we could have issues lol not to worry, there is one on ebay not that i am paying $55 for it but maybe i'll meet people next yr and can think about getting someone out to the "sticks" as everyone calls it lol.
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I tried steaming the couscous the other night following this recipe (but with a tomato sauce and sausages underneath) and while some of it was nice, there were big gluggy chunks that I couldn't break up with a fork.
What did I do wrong? (it's the first time I've ever cooked couscous).
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Cathy I run the glad bake under water and scrunch it up. Place it on the top tray. My cous cous is usually in a small container or snap lock bag at demos. I put enough water to just cover it in the container let it absorb a little, then turn it out onto the tray, separate and spread it on the paper with the spatula then cook. HTH
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Thanks meagan, that sounds like what I did. Maybe I didn't spread it out enough.
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It also needs to be really moist Cathy. I find if it hasn't been rinsed enough or soaked enough it will go lumpy. Try soaking it with a little water just like Meagan said - think it will help as it makes it really easy to spread out then :)
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I always cook my cous cous in my thermoserver Just put the thermoserver on top of your TM and weight in the cous cous, then weight in the same amount of boiling water, put the lid on and in 5 minutes it should be ready. To stop it going lumpy, just fluffy it up by forking through a little blob of butter or olive oil and that should help.
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I still do it in my Thermoserver if I already have the varoma full. I do have to say though it is much nicer steamed - never thought I would notice the difference but I do. Still doesn't stop me doing it the old way when I need too lol
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Could you get away with doing it in the thermoserver at a demo? I'll have to try it again and get the soaking part right.
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Cathy I take it dry to the demo, soak then lay it out when I get there. Just concentrate on the basic demo format. The varoma training will come after your 60days ;)
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I had the Moroccan,at my demo, there was a handful of craisins, dried apricots, mint, spring onion, and a tin of chick peas added to the baby spinich, we also added some nuts. with the coscous chicken and pumkin there was heaps, two people took some for there lunches and I had what was left for lunch.
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Made this demo recipe last night.. Was lovely and everyone enjoyed it.. Everyone enjoyed but no pumpkin in summer obviously so used sweet potato...very filling!
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Made this demo recipe last night.. Was lovely and everyone enjoyed it.. Everyone enjoyed but no pumpkin in summer obviously so used sweet potato...very filling!
Happy birthday Frozzie.
Is the recipe on the forum? I've read the previous posts and it probably wouldn't be a current varoma demo item now.
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Ill pm you mcmich.. I cant find the link.. It was on another thread somewhere with the lemon puddings i think..was very yummy.. I did the moroccan salad version with craisins!
And thx for the bday wishes 😊
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It's still current mcmich, I had this at my varoma demo a few months ago.
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Warm Chicken and Pumpkin Salad with Couscous. (http://www.thermomix-recipes.com/2011/10/thermomix-warm-chicken-salad-with.html) for those who would like to make it ;) ;D
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Thx cc :)
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Thankyou Frozzie.
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I made this wonderful salad today. Really, really loved it. Made the Moroccan version.
In the recipe it says to cut pumpkin to 1cm cubes but after the first lot of cooking time I found them to be very soft and the chicken cooked through. I didn't need to add any additional time. Next time I will cut the cubes a bit bigger to stop them over-cooking. Certainly not a big issue but just something I've noted for myself.
It's the first time I've made the capsicum & sun dried tomato dip to use in it and that was scrumptious too! I used toms that weren't soaked or marinated in oil or vinegar and I'd use the same ones again.
Will be experimenting the other versions of this salad very soon. :)
(http://i260.photobucket.com/albums/ii26/ragdoll128/Very%20New%20Savoury/IMG_8732_zpsqabyvi8a.jpg) (http://s260.photobucket.com/user/ragdoll128/media/Very%20New%20Savoury/IMG_8732_zpsqabyvi8a.jpg.html)
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Your photographs are stunning Julie and make foods look so delicious.This looks scrumptious. :)
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It looks delicious JulieO.
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Have missed your lovely photos Julie. This looks and sounds delicious.
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Looks delicious Julie.
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Julie that does look yummy. Thanks for the photo. CC, thanks for the recipe.
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Thanks girls. ;D The salad was just as nice the next day lightly warmed. :)