Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Condiments and Sauces => Topic started by: bron on April 02, 2009, 06:41:07 pm
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Well I have just made a Spanish Vegetable Stock and I see it differs from this one (http://www.forumthermomix.com/index.php?topic=196.0).
This one is very popular here. Thought I would post it for you to try too!
2 cloves garlic
handful flat parsley
2 carrots
1 small turnip
1 parsnip
1 sticks celery including leafy part
2 leeks
1 onion (I weighed all these ingredients and it all weighed 820g)
Place them all in THX and blitz 7-10, then add 200g salt and 20g olive oil and program 30 mins, 100º, speed 2 & 1/2.
Then blitz 7-10 for 30 seconds and store in fridge in a jar.
Will try your one Thermomixer next time and compare ;D ;D ;D
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Thanks Amanda - moved you post as it is a New Recipe - and gets 5 "tickets" for the Antonio Carluccio offer (http://www.forumthermomix.com/index.php?topic=799.msg3712#msg3712)
The other stock concentrate is the recipe that I converted from "A Todo Vapor" - I have not made it, just "attempted" to translate it. ;) ;) ;D
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Thanks Thermomixer!
;D ;D ;D
Have used this one today in my Spag Bol, instead of salt! Kids didn't notice, so at least got some veggies into them!! ;)
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blitz 7-10, then add 200g salt and 20g olive oil and program 30 mins, 100º, speed 2 & 1/2.
Then blitz 7-10 for 30 seconds and store in fridge in a jar.
Will try your one Thermomixer next time and compare ;D ;D ;D
Do you really mean 200g salt and 20g olive oil, or are the quantities the other way around? Or 20g each? Just reached this stage of the recipe and thought - that's a whole box of salt!!! Waiting for answer with baited breath so can finish off this batch. Also, do you have any idea how long it lasts for, Amanda?
Thanks
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I'm pretty sure that is right, the salt is supposed to act as a preservative so it will last quite a while*.
*unsure just how long that is
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sounds a bit like the Vege Stock concentrate in the Everyday book, that recipe now suggests only 150g of salt instead of 200g, I use 120g in mine
Lasts for at least 6mths but its unlikely you would have any left after a month or two!
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Yes the weights are correct! It is all salt, as you add a teaspoon to replace a stock cube, imagine for one litre of water you would need quite a bit of salt to make it tasty!!
Just add a teaspoon or half a teaspoon to everything instead of using salt. It lasts for months. I made my chicken stock the first week in January, don't have much left and its still perfect!
Whatever you do.....don't taste it, just smell it!!! ;D ;D ;D
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Since I made my first batch of vegetable concentrate I never use anything else. It's fantastic. Although I did over do it once in a recipe that had black bean sauce and soy- boy was it salty!
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made this! blogged (http://brazen20au.blogspot.com/2009/05/brons-spanish-vegetable-stock-gf-tmx.html) :D
which chicken one does everyone recommend?
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Just checked out your blog Karen - impressive :)
So, is Bron's vegie stock better than the one in the everyday cookbook. I am almost due to make another batch. I think the one in the book would be cheaper to make but cost isn't everything if you are getting a better finished product.
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i haven't made the other, sorry!
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So when a recipe calls for concentrated vegie stock, have you just been using a stock cube or powder? You will love the concentrate then and find yourself using it in heaps of things.
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yes, i use massel stock powder (gluten free) but i'd like to make my own stocks from now on!
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I would certainly never buy stock ever again, my chicken one has lasted me 4 months. I use boneless thighs, no skin, bit of fat. And the vege one I imagine will last me about the same if not less.
At least you know it contains 100% of the best ingredients and no crap! They are quite salty, but as long as you don't season things until the end, it will be fine.. I have got so used to them now! Lets see if my mother in law likes them!
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have you posted your chicken stock recipe bron? and is it in this section?
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Just checked out your blog Karen - impressive :)
So, is Bron's vegie stock better than the one in the everyday cookbook. I am almost due to make another batch. I think the one in the book would be cheaper to make but cost isn't everything if you are getting a better finished product.
I prefer this one to the other one which is posted using parmesan, but haven't tried the one in Everyday as yet. Next time I make this I would DEFINITELY use less salt. It's much too much for my taste, meaning that I can only use it where a smidge is used, rather than say a full flavoured soup stock. However, if there weren't so much salt, then I would use it a lot more, as it's basically yummy.
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Made this for the first time today, nice colour Bron (better than the pooey coloured one from the everyday book). Don't know if I will notice any difference in taste though until I do something with it.
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I don't know what your one tastes like but I ove this one even more than my chicken one, which is amazing! I always add parsnip and lots of parsley, it gives it such a lovely kick! ;) ;) ;)
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I've made my first batch - I get through vegetable stock cubes at quite a rate, so homemade concentrate seemed a really good idea :)
I'm letting it cool before the final blitzing, but my first surprise is - it's GREEN! That's not a bad thing, I'm just used to concentrated stock being brownish... I'm clearly not used to the real thing ;)
Thanks for the recipe!
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Yes Chicken one is BROWN but veggie one is GREEN! ;) ;) ;) I love them both!
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I am so pleased you put the weight of the vegetables - mine only weighed 430g so I doubled everything to make up to 820g - the jug was full and it ended up making about 800ml. I then used what was left in the jug to make soup. I did taste it and thought it was good even though the salt was evident it was not too strong for me.
Thank you for posting this recipe.
Shayla in Cape Town
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Making this now.. I had to cut the parsnip and only use 1 leek and carrot to get it to meet the weight otherwise it went way over! lol I couldn't understand why mine was more of a browny colour and then realised I hadn't put the leek in hahaah so had to stop and give it a quick blitz before putting back on to cook.
It smells great. I haven't got to the last bit of the instructions but it's been really easy to do. The only issue I had was that the tmx wasn't picking up the salt so well when I was pouring it in trying to get the right weight so I am not entirely sure how much salt is in it! lol
I'll be using it in the shepherd's pie recipe for dinner tonight (making that after this)... in fact I hear the singing princess now!
Well I have just made a Spanish Vegetable Stock and I see it differs from this one (http://www.forumthermomix.com/index.php?topic=196.0).
This one is very popular here. Thought I would post it for you to try too!
2 cloves garlic
handful flat parsley
2 carrots
1 small turnip
1 parsnip
1 sticks celery including leafy part
2 leeks
1 onion (I weighed all these ingredients and it all weighed 820g)
Place them all in THX and blitz 7-10, then add 200g salt and 20g olive oil and program 30 mins, 100º, speed 2 & 1/2.
Then blitz 7-10 for 30 seconds and store in fridge in a jar.
Will try your one Thermomixer next time and compare ;D ;D ;D
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Hope it goes well.
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It's great and definitely nicer than bought stocks :)
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You will be making this in your sleep soon snoozie....I use my stocks in EVERYTHING and it is different everytime but oh so nice it doesn't matter! ;D
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Just an update on my original post. After a few (weeks? probably) the overly salty taste settled down, and it was just right. I'm near the end of the jar now, and it's still in perfect condition (7 months on! It was a big jar and I only use a tsp or so at a time), so I guess I wouldn't change the salt ratio at all :D No way would it have stayed good for so long with less salt, despite the fact that it's been in the fridge the whole time. And really, once it 'matured' (was it days or a week or 2? Really can't remember) the flavour was just right.
Is it worth my trying the EDC one for my next batch for a bit of variety, anyone? Or shall I just stick with this one? I've certainly been thrilled with this one.
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Stick with your recipe bron - it is good.
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Have only just come across this and will certainly give it a try. The once with Parmesan is also in Fast and Easy Cooking but have been reluctant to make it because it contains Parmesan (DH is allergic to cheese) and mushrooms (which I dislike). This one contains neither so sounds ideal ;D
JB
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I also find it lasts me a long time so I stick it in smaller plastic containers in the freezer - it doesn't actually freeze but it gives me more room in my fridge! I also freeze my tahini paste - also doesn't freeze and can use it straight from the freezer.
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Thanks Shayla, that is useful to know. We have a large fridge, but always seems too full :)
JB
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I'm resurrecting an old thread here, but I was hoping that someone could tell me what the consistancy of this should be after the cooking time. I've got 5 minutes left and it doesn't seem to have reduced at all
thanks
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It should be like baby food, perhaps a bit thicker shkooter. Up the temperature to Varoma instead of 100o, the recipes in both MWOC and FSA both cook it on the higher temp, MC off and steaming basket on top.
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Thanks so much Judy, i'll give it another 10 or 15 mins and see how it is
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Have made a variation of this today, didn't have any celery but added pumpkin and kale. It's a bit different with the root veges.
I made this because I couldn't waste my confit garlic bowl and now I am making mushroom risotto because I couldn't waste the stock bowl! What I should be doing is painting my spare bedroom!!
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One thing led to another Denise LOL. I need some more stock too but finding the time at the moment seems impossible.
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:D Denise, I love the no waste ethos!
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Yes MJ but the day just goes. Got one wall painted so a bit of everything.
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I had run out of this vegetable stock concentrate,so made more today.
(http://i950.photobucket.com/albums/ad348/Cornish_cream/b9a1a0b0262059af38a3a6f5864cf7c5.jpg)