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Messages - judydawn

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39541
Soups / Goulash Soup
« on: May 24, 2009, 08:03:35 am »
Name of Recipe:Goulash Soup converted from an old Womans Weekly cookbook.
Number of People:6 serves
Ingredients:
25g butter or margarine
10g oil
2 large onions, quartered
2 large carrots, cut into large pieces
3 sticks celery, cut into chunks
400-500g pork forequarter chop - remove meat from bone and cut into large chunks
125 g bacon, cut into 2cm pieces
2 tablespoons sweet paprika
1/2 cup plain flour (80 grams)
l litre beef stock
2 chicken stock cubes
1/4 teaspoon caraway seeds (optional)
1/3 cup tomato paste (90 grams)
3 tablespoons chopped parsley
cream to serve (optional)

Chop vegies for 3 seconds/speed 5.  Add butter and oil and saute 9 minutes/100o/speed 2.  Add meat and bacon and cook 3 minutes/100o/reverse/speed 1-2. Add flour and paprika and cook 1 minute/100o/reverse/speed 2. Add the stock cubes, caraway seeds, tomato paste and as much of the 1 litre of stock as you can without going over the maximum fill mark of the bowl (add the rest later when it has evaporated ). Cook 40 minutes 100o/reverse/ speed 1. You may need to start off on speed 2 or 3 here then turn it down to speed 1 once the food is moving freely.
At this stage add the remainder of the stock then you can either blitz the whole dish for 10 seconds, gradually turning the dial to speed 9 ** and holding the MC in place during this process or you can remove the bigger chunks of pork (which will have floated to the top once the machine is turned off), cut up finely and return them to the dish AFTER the blitzing stage which is what I do, along with the chopped parsley.

** no longer advised to do this
 
Tips/Hints:
Serve with a swirl of cream for dinner parties (optional)

Members' comments
Faffa - This is a real hit with my family. Thanks JD.  It is so hearty you would only serve the smallest amount if you served it before a meal. A real cheap main meal for us.

 



39542
You will obviously have to do it in stages (like they do at demos) eg start off with a simple dip, make them a drink of some sort (cocktail or non-alcoholic), perhaps make pizza dough and get them in the oven whilst doing something else.  I'd try Aglio Oilio & Peperoncino (garlic oil and chilli) pasta baf65's recipe in Main Dishes on the forum (it is brilliant) and so quick to make. You are cooking for quite a large number of people so they will only get a taste of this and that but if you keep the goodies coming, they will end up quite full. You could do Bron's steamed garlic rice with some sort of curry too. Custard or rice pudding or sorbet for dessert would be easy too.  I take my hat off to you for trying something like this. Have a bit of a practice throughout the week and good luck to you next weekend.  Let us know how it all went and what you decided to do.

39543
Drinks / Re: Cappuccino review
« on: May 24, 2009, 02:42:39 am »
I expected you to say 'make ice-cream' Bron :D :D :D :D but yes, maybe a tablespoon or two in the custard might make an interesting taste. Glad you accept my negative comments gracefully - no point not being honest is there?

39544
Questions? Technical Issues? The Survival Guide / Re: Yoghurt
« on: May 24, 2009, 02:32:04 am »
Only recipe in our book is this:

1 litre long life milk
1 natural yoghurt
sugar to taste

place milk and sugar in THX mix 10 seconds Speed 4 and then program 3 mins 80º Speed 2 and 1/2. When it finishes add yoghurt and mix speed 3 a few seconds.
Leave in THX with MC on lid, cover with 2 tea towels and leave for 8 hours.
If you want thicker yoghurt add a measure of the MC of powdered milk

Is this the same as your recipe?

Ours is 1 litre organic unhomogenised milk, 3 tablespoons good quality natural yoghurt (organic) and 2 tablespoons powdered milk for a thicker yoghurt but not too many people are having any luck with it Bron.

39545
Questions? Technical Issues? The Survival Guide / Re: Yoghurt
« on: May 23, 2009, 02:04:32 pm »
Me neither, mine turned out like drinking yoghurt and I have an EasyYo container to rest it in.  Someone out there has to have had continued success - it can't be that hard surely. Please let us know if you have.

39546
Drinks / Re: Cappuccino review
« on: May 23, 2009, 12:48:36 pm »
Had all the ingredients for this so did it as soon as I read this thread.  DH said he 'wouldn't leave home for a cup of it' and I found it unusual to say the least. Sort of reminded me of mulled wine - is there such a thing as mulled coffee ;D ;D  I added milk to the cups after it was made as the powdered milk didn't make it creamy enough.  The jury is still out on this one but as I have a whole container full of the mixture, someone has to drink it :D :D :D and guess who that will have to be :P :P  Be interested to see if anyone else tries it and what they think of it. 

39547
Recipe Requests / Re: Cyndi's salt blend
« on: May 23, 2009, 09:46:20 am »
Vegetable Salt (from Full Steam Ahead cookbook)

50g soup vegies, freeze dried (carrot, leek, celery, parsnip, lovage, onion, parsley in small pieces)
1 tablespoon turmeric
1 tablespoon sweet paprika
1 teaspoon granulated garlic
1 tablespoon sea salt
1/2 teaspoon peppercorns
 Place all ingredients into TM bowl and grind 10 seconds on speed 10.  Place into a jar and keep it air-tight and dry.
If you prefer your vegie salt spicy, add 1/2 teaspoon dried chilli flakes.  For a meat seasoning add 1
tablespoon marjoram and 1 tablespoon basil.
If you dry the vegies yourself, you need approximately 500g fresh vegies for the 50g dried variety.  You can also use some dried mushrooms.
If you want to make bulk, for yourself or to give as gifts, just prepare up to 10 tines the recipe and prolong the grinding time.
Picture looks great!

39548
Recipe Requests / Re: Cyndi's salt blend
« on: May 23, 2009, 02:53:51 am »
Karen, I checked my Cyndi book and couldn't find the above recipe but there is one in Full Steam Ahead for a vegetable salt. I'll post that for you if you want it.

39549
Chit Chat / Re: Today day was THE day
« on: May 23, 2009, 02:37:45 am »
Sounds good to me Bron, don't like heavier breads anyway so I will try the wholemeal instead.  Don't go to the big shopping centres where they have health shops very often to look for the spelt flour.

39550
Chit Chat / Re: What are you cooking today?
« on: May 23, 2009, 02:33:21 am »
I've been so dehydrated and thisty those past two days that the only thing I craved was lemonade. I made the lemon granité from the ŕ table avec Thermomix cookbook. I don't know if you have the recipe in the Australian book, so let me know if anyone wants it.
 

No we don't have lemon sorbet in our book MrSpock and I do remember it being served in between meals at restaurants some time back - haven't come across it lately though but then we don't go out for fancy meals as much as we used to either. So yes please, would love to have the recipe.

39551
Special Diets / Re: Any Diabetic dessert recipes out there?
« on: May 22, 2009, 11:24:11 am »
Another conversion Tanyag from the same edition of That's Life.

Choc-Orange Blancmange

20g dark chocolate, broken into squares
shredded rind of 1 orange
30g sugar
40g cornflour
380g skim milk
chocolate shavings to decorate

Place the sugar, zest and chocolate into TM bowl. Grind 12 seconds on speed 8, add the cornflour and milk.  Place the butterfly in position and cook 9 minutes 90o on speed 4.  Pour into small glasses or 1/2 cup size ramekins and decorate with shavings of chocolate. Allow to set in the fridge for a couple of hours minimum.

I am going to replace the peel next time with Grand Marnier to see how that tastes.  I did 2 batches today as this lot only makes 3 ramekins and I wanted to give some to my diabetic neighbour to try.

39552
Chit Chat / Re: What are you cooking today?
« on: May 22, 2009, 11:13:33 am »
Converted another low fat dessert this morning (will post in special diet section ) then had a busy day running Mum around to appointments and visiting etc.  Decided to use up some Frenched lamb chops for tea so crumbed them and served them with potato patties and fried tomatoes as I haven't had time to go shopping yet and had no vegies in the house.  Must say, didn't enjoy the fried meal at all - Rowdy cooking is so different and much lighter and I am preferring that now to anything fried.

39553
Vegetarian / Re: Pisto (Ratatouille)
« on: May 22, 2009, 11:07:29 am »
Leftover sauces and things like this make great toppings for pasta too.  I have 2 packs of the sauce from my last lot of lamb shanks - always do double the quantity of sauce for that very reason, a quick pasta meal.

39554
Vegetarian / Re: Rice & Spinach Pie
« on: May 22, 2009, 11:05:10 am »
It is scrumptious Bron - DH loved it.  I think it was your steamed garlic rice which gave it such a flavour boost too compared with normal plain boiled or steamed rice.  We had it hot and then I zapped it each time we had a piece.  It can also be eaten cold but I prefer hot during this weather. Would be nice in summer with a salad, hot or cold.

39555
Chit Chat / Re: What are you cooking today?
« on: May 22, 2009, 04:07:11 am »
We have a lemonade recipe in our everyday cookbook made with 100g sugar, 1 tray ice cubes 2 large lemons and 100g still or sparkling water. Is this the same as yours MrSpock?   The only time I crave lemonade is usually when I am sick - hope you aren't coming down with something ;) ;)

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