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Messages - judydawn
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39151
« on: July 25, 2009, 03:12:41 am »
Cooks Illustrated had a good recipe this month for Swedish Meatballs. I played around with the recipe abit, adapted it to the TM, and served it over pasta made with the TM.. 
You can find the recipe and more step by step pictures by Clicking Here
Hi UnConundrum, just browsing some earlier recipes on the forum and noticed with your recipe there is no quantity given for the amount of ground nutmeg - presuming it is .25 teaspn like the allspice and black pepper but would appreciate confirmation of this.
39152
« on: July 25, 2009, 02:10:47 am »
There must be thousands of recipes out there, not being shared.
Funny how people won't give their recipes. I never have a problem with it - I just take it as a compliment if someone tries something at our house and asks for the recipe and am only too pleased to share the love of food around.
39153
« on: July 25, 2009, 02:05:43 am »
 That will teach you for sneaking a drink whilst you are supposed to be cooking the family's dinner MrSpock. To all our newcomers- you must try this amazing recipe!
39154
« on: July 25, 2009, 01:44:20 am »
I've seen this in health shops girls - what are the benefits of it?
39155
« on: July 25, 2009, 01:42:10 am »
As someone suggested on another thread Karen (just googled it) celery root is indeed celeriac.
39156
« on: July 25, 2009, 01:35:00 am »
Patzee I had the same problem as you when I made a batch - looked good but collapsed once filled. I have checked a Woman's Weekly cookbook recipe for the times etc and they suggest cooking in a hot oven for 10 mins (200o?) then reducing the heat to moderate (180o?) and cooking for 20 mins until golden brown and firm to touch. Remove from oven, make a small slit in side for steam to escape. Return to oven for a few mins to dry out. This time is for small puffs, they suggest 35-40 minutes overall cooking time for large ones. Hope this helps. My sister-in-law makes excellent cream puffs and she tells me she cooks them at 200o for 15-20 minutes then reduces the heat to 180o for the rest of the cooking time - she makes large puffs. Like you, I was convinced if the machine could make the mixture, I would turn out a perfect batch of puffs and although the mixture looked perfect, the times in the book are obviously incorrect.
39157
« on: July 24, 2009, 11:40:05 am »
39158
« on: July 24, 2009, 11:24:00 am »
Name of Recipe:Rigatoni with Pork Ragout from Antonio Carluccio's Passion For Pasta cookbook.
Number of People:Serves 4 - 8
Ingredients:
80g olive oil
400g pork leg or shoulder chop, cut into 2cm pieces
1 onion, cut into 4
150mls dry white wine
2 x 400g cans crushed tomatoes
2 tblspns tomato puree
2 basil leaves, shredded (yes, it says just 2 leaves so that's what I did, picking out the biggest 2 I could find!!)
salt & freshly ground pepper to taste
375g dried rigatoni
75g freshly grated parmesan cheese
Preparation:If you haven't any grated cheese on hand, do this step first and put it aside until later. Chop
the onion for 3 seconds on speed 5. Add the oil and saute 5 minutes 100o on speed 1.
Add meat and cook on reverse, 100o for 3 minutes on speed 1.
Add wine and saute 100o on reverse with MC off for 3 minutes on speed 1.
Add tomatoes & puree and cook 30 mins 100o reverse, speed 1 with MC on.
Add basil, S & P and cook further 30 mins 100o reverse, speed 1 with MC off. Place basket over hole to prevent splashing.
Keep the sauce warm in the thermosaver, rinse TM bowl and add 1200g boiling water & some salt to the bowl. Pour the pasta in and cook 14 minutes at 100o on reverse, soft speed.
Tips/Hints:
Serve with steamed vegies. For 2, I only cooked 1/2 the pasta and froze 1/2 the sauce until next time. It was still way too much for us.
Babymaker - was yummy! I used 1/4 cup roughly chopped parsley instead of basil. Didn't have any wine as someone drank it....so I used 150mL of water with 1tbsp VSC (mine is reduced salt). We had garden salad with fetta too.
39159
« on: July 24, 2009, 11:05:07 am »
For tea tonight we had a recipe from the Antonio Carluccio's Passion for Pasta cookbook that I won a bit back. I converted it for the TMX and I hope Thermomixer is reading this as he sent it to me. It was Rigatoni with Pork Ragout and I will post it in mains - served it with some steamed vegies. Recipe says serves 4 but in this household it would serve 8 so I have frozen some of the sauce for next time and only cooked 1/2 the amount of pasta.
39160
« on: July 24, 2009, 10:52:33 am »
Hi joeneke, I tried this for dessert tonight but ended up with a drink, not ice-cream. What did I do wrong? I blitzed 40g sugar, added 150g strawberries, l cup ice cubes and 1/4 cup greek yoghurt and mixed for 20 seconds on speed 6. Am I then supposed to freeze it to make icecream perhaps? Nice drink though
39161
« on: July 24, 2009, 10:29:21 am »
I'll put my hand up to support you on that issue Paul - I always ask is it made out of real chicken fillets  I hate fake anything.
39162
« on: July 24, 2009, 09:43:17 am »
At least I had the connection right - I remember when DD No. 1 and I were over in Melbourne looking for a house for them to rent prior to moving over to start up their business about 18 years ago (I think), she pointed that restaurant out as being his. Hadn't heard too much about him lately. Hope he doesn't read this site
39163
« on: July 24, 2009, 08:45:44 am »
Thanks for that infoThermomixer. I thought Hewey ran a restaurant called the Tolarno - am I barking up the wrong tree here.
39164
« on: July 24, 2009, 08:08:26 am »
DH would love that - he can't do anything with his hair when just washed but it behaves itself just before it is due to be washed again. Must try it on him.
39165
« on: July 24, 2009, 07:55:20 am »
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