Thankyou JD,      It was really nice, had a nice kick without being too hot IYKWIM.

I made this for tea tonight.  It was really good.  

I altered a couple of things to suit our tastes, namely reducing the amount of a couple of the spices, eg, used: 2 tsp paprika and 1/8 tsp of chilli flakes.  The rest I didn't change.  

I firstly fried off the chopped onion and garlic in a frypan, then added the spices until aromatic, then added the tomato paste and stirred for about one minute.  Scraped it all into the TM bowl and carried on with the recipe.  

My meat was in nice big cubes like stated in the recipe (though you can't really see them in the photo, but they are there  )  and when I checked after 15 mins cooking time, the meat was perfectly cooked, not dried out at all and didn't need any more cooking.

I also made the lemon feta using Greek style feta and it was wonderful.  I would however only make half quantity next time as we only wanted a good dollop on top and the recipe made about 3/4 cup.

We got 3 1/2 serves of curry out of this recipe.  They weren't huge serves, but enough especially if served with Naan bread.

Really enjoyed this meal and will definitely make again.  

Thanks Chelsea and Judy.  I agree about feedback, especially when we're newbies to this.  Nothing worse than wasting ingredients (like my creme brulees today).  Reading about what works and what doesn't is a big help. 

My EDC book is Jan 2009 and my Creme Brulee recipe is almost the same as in the updated version that has just been listed.  Mine doesn't say to add cornflour, and it does say to cook in the Varoma not the oven, but that's about it. 

I made it today and it didn't set even after sitting in a water bath in the oven for almost 1 1/2 hours.  I did only use 2 tsp cornflour but that was the only change.  The top set, but when you distrurbed it  underneath was very liquidy, as thin as milk.  What a waste of 5 eggs.

I have just had a look at the TM recipes page on the UK site, and their recipe looks more promising and will give it a try in a few days.   

Thanks for the quick response Judy, this is what I wanted to get back.  I must admit I've not made many risottos at all so thought I'd try this one, but I'm thinking twice now.  Will have a look for the recipe you posted and see if I have all the ingredients and may make that instead.  Thanks again.   

Judy, the way I copy the recipes I want from here, is to firstly open a blank word document, then come on here and highlight the recipe that I want to copy, by left clicking the mouse on the text I want to copy, then right clicking and selecting 'Copy'  then go to your open word document and firstly left click the mouse where you want the recipe to start at the top of the page, then right click and select 'Paste', the recipe will then copy itself to your page.  You can then just print off using either Control P or clicking on the printer icon at the top of the page.  You can also then save the recipe on your computer in a file if you want. 

I hope this helps and I've not confused you further.

Julie.

Will it actually brown/caramelise them?  That would be so good if it does.  When I  tried it the first time, they came out still raw looking and tasting.  I will try your tip and see how I go, would be good if it works, thanks Thermomixer. 

Name of Recipe:  SPICY TOMATO & CHICKPEA SOUP

Number of People:  4

Ingredients:
2 tsp. of yellow mustard seeds
3 tsp fennel seeds
3 tsp coriander seeds
2 tsp of cumin seeds (I used 1 tsp ground)
4 cloves of garlic, crushed
1 medium onion, chopped
Pinch salt
2 tsp sugar
400g can chick peas, drained and rinsed
400g can diced tomatoes
400g chicken stock
2 red capsicums, roasted, peeled, and seeded
Freshly ground pepper, to taste

Preparation:
Fry the finely chopped onion and crushed garlic in a frypan until tender.

Toast the first 4 ingredients in the TM bowl for 4 mins 100C speed 2.

Add the fried onion and garlic to the bowl as well as salt, sugar, chick peas, tomatoes and the stock.  Cook at Varoma temp for 10 mins speed 3.

Add roasted pepper and puree for 50 secs on speed 8, or until desired consistency.

Serve hot with a dollop of homemade/Greek yoghurt if desired.

Photos:  Is this size okay, or would you prefer smaller?



Tips/Hints:

The flavour is so much better for caramelising the onions and garlic in a frypan first, but of course you can do it in the TM if you prefer.

here's a link to the website where I found it:

http://acanadianfoodie.spaces.live.com/blog/cns!55C0FC976512499!3144.entry?wa=wsignin1.0&sa=107538791

Members' comments
whisks - This is such a delicious soup, Julie. Beautiful rich flavour, with lots of depth. Everyone should try it!

VHJ - This is sensational. Thanks JulieO. In true form I didn't read the recipe all the way through & hadn't roasted the capsicum so just threw it in raw with the toms, chick peas etc. Also used fresh tomato and cooked the onions as per Thermomixer's suggestion. I will definitely make this again.