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Messages - Cornish Cream
Pages: 1 ... 1163 1164 [1165] 1166 1167 ... 1171
17461
« on: July 06, 2010, 12:52:11 pm »
Hi marns and welcome to the forum.I wish you a speedy recovery and then you can get your hands on the TM and get cooking.
Versaceyoyo started a thread on All-in-one recipes which might be of use to you at the moment.Good luck for tomorrow at the specialist.
17462
« on: July 06, 2010, 10:59:25 am »
Hi Isi, it's lovely to hear from you.I hope your life gets back to normal soon.Take care.
17463
« on: July 06, 2010, 10:52:27 am »
Thanks jd.I know my DH would love love this recipe.Jo's Fried Rice caught my eye as well.
17464
« on: July 06, 2010, 10:41:25 am »
Jd is hokkien noodles, what I would call egg noodles?
17465
« on: July 06, 2010, 10:34:50 am »
Anyone in the U.K. who has a Tesco near them can go to the bakery department and ask for a fresh yeast and it's free.
17466
« on: July 05, 2010, 09:11:35 pm »
(I went shopping today and the supermarket is full of wonderful summer fruits.It reminded me to look out this recipe and share it with you.Another recipe from a Themomix cookery class)
Moroccan Apricots
125g sugar.
2 tbsp lemon juice
115g blanched almonds
orange flower water
25g butter
almond essence
900g fresh apricots
fresh mint for decoration
1. Put the sugar in the TM bowl and grind 5 seconds/speed10.Tip into a bowl.Tip back in 75g of ground the sugar in the TM.
bowl.
2. Add the lemon juice and 300g water and cook 5minutes/100c/speed1 to make a syrup.Pour into a jug and wash the TM bowl
3.Put the almonds into the TM bowl and grind speed 10 until finely ground.
4.Add the reserved sugar and the butter..Melt the butter 5minutes/50c/speed1.
5. Add orange flower water and the almond essence and mix on speed5 until a smooth paste.
6.Wash the apricots, make a small slit in the flesh and ease out the stones.
7.Make small balls of paste and press one into each apricot.
8. Arrange in a shallow dish and carefully pour around the syrup.
9.Cover with foil and bake 180c for 25-30 minutes.
10.Serve with a little syrup and decorate with mint.
I made these to take to a lunch and they were delicious.I served them with Greek yogurt.I would have thought it would work with either peaches or nectarines that are halved and stuffed with the mixture.
17467
« on: July 05, 2010, 09:32:39 am »
Chelsea I had forgotten about the Demonstrators Delights book and the fact that I have tried the All in One Lamb Curry with Rice when I first got the book.The flavour is delicious but when you add the rice is does make it thick and stodgy.Knowing how good you are playing around with recipes I thought you could tweak it by adjusting the amount of rice.Looked at the other recipes that you mentioned and given me ideas for this weeks menu.
17468
« on: July 04, 2010, 06:34:16 pm »
A great looking loaf of bread Katya.
17469
« on: July 04, 2010, 10:01:04 am »
Jd new cars have a smell of there own,hard to explain but you will know what I mean when you take delivery of it.Enjoy your new wheels.
17470
« on: July 03, 2010, 12:37:21 pm »
Katya American cups and Australian cup measurements are different.An American cup is 8oz and the Australian cup is 250mils. Confusing isn't it because of the metric and imperial measurements.I am afraid I can't help you with the other problems, you will have to wait for the sour dough "guru" chookie to respond.
17471
« on: July 03, 2010, 12:23:56 pm »
Mali I suggested this as she would have willing grandchildren to help her with the process.I also said that maybe one of her family would enjoy the TM.
17472
« on: July 02, 2010, 07:30:34 pm »
Mali I am afraid I didn't ask but I could find out if you are interested?
17473
« on: July 02, 2010, 04:54:07 pm »
I went to a charity coffee morning today and I met a lady who has a TM21 forsale.She says she hardly cooks anymore and therefore she wants to sell her machine.
17474
« on: July 02, 2010, 04:46:28 pm »
Gretchen 26 degrees Celsius is a hot day here in the U.K!!!
17475
« on: July 02, 2010, 04:35:36 pm »
Pork or Lamb Fillet Dinner with Rice.
1 shallot
1 clove garlic
1 tbsp olive oil.
1 Pork or Lamb fillet
salt and pepper
300 g basmati rice
700g water
Variety of mixed vegetables of choice for steaming.
2 tsp cornflour
50g cold water
1 tbsp redcurrant jelly or quince jelly
1 tbsp chopped parsley
1/2 tsp to 1 tsp bouillon powder (optional)
1. Place the thinly sliced fillet in an oiled base of the Varoma dish.Set aside.
2.Drop the garlic and shallot onto running blades speed 7.Turn off.
3.Scrape down the sides of the TM bowl.Add the olive oil.saute 2minutes/100c/speed 1.Scrape out and spread onto the fillet slices.
4.Add the water to the TM bowl.
5.Weigh the rice into the internal steaming basket and place into the TM bowl.
6. Season the shallot mixture on the meat.Place the vegetables of choice on to the Varoma tray.Place the covered Varoma onto the TM lid.Cook 20 minutes/ Varoma/ speed 3 1/2.
7.Remove the Varoma and steaming basket and set aside and keep warm.
8.To steaming water, in the TM bowl, add the cornflour (mixed with the cold water) plus the remaining ingredients. Cook 3 minutes/100c /speed 4.
9. Check that the sauce taste's good, if necessary adding a little bouillon powder and salt and pepper.
Another recipe from a Thermomix workshop.
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