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Messages - judydawn
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39601
« on: May 19, 2009, 11:55:04 am »
39602
« on: May 19, 2009, 11:44:31 am »
Which recipe did you use Katya?
39603
« on: May 19, 2009, 11:43:13 am »
I cooked a No. 20 chicken yesterday for the 2 of us so had plenty of leftovers tonight. As I always do extra vegies too, I used the carrots as well and along with some other ingredients from the pantry, adapted an old recipe for the TMX to make a chicken curry. I have posted it in mains as it was rather yummy  What do you all do with your leftovers? Would there be enough support for a category in this regard?
39604
« on: May 19, 2009, 11:37:55 am »
Name of Recipe: Chicken curry
Number of People:Serves 2-3
Ingredients:
20g canola oil
140g onion, quartered
100 - 150g sliced cooked carrot
40 - 100g thai chilli jam stir-fry paste
270mls Carnation light evaporated coconut milk
130g frozen peas or beans
200 - 220g cooked chicken cut into 4cm chunks
Preparation:
Chop onion for 2 seconds on speed 5. Add the oil and saute for 4 minutes/100o speed 1.
Add chilli jam and coconut milk. Cook 5 minutes at 90o on soft speed.
Add peas and carrots.
Cook 3 minutes/90o/reverse/soft speed.
Add chicken pieces and heat through for 3 mins/90o/soft speed.
Serve over rice or over an oven baked potato topped with sour cream and a salad.
Tips/Hints:
This recipe was adapted to use some leftovers from yesterdays roast from a recipe from Table Magazine 2005 which used all fresh ingredients. It worked really well. If you haven't used chilli jam before, it is not hot - just tasty.
The above mixture is really nice in vol-au-vents as finger food or in crepes or as Thermomixer suggested, in little toasties made by pushing buttered bread into muffin tins and baking them? Yum.
39605
« on: May 19, 2009, 11:23:48 am »
If you just want to stew apples (or other seasonal fruit) for an chunky apple pie for example, is there a recipe in any of the books for stewing fruit. Had a quick look and couldn't see anything.
39606
« on: May 19, 2009, 11:21:00 am »
She washes and irons in the same day, hand washes her smalls every night and sweeps paths daily too - puts me to shame. At 86 she is a little beauty 
39607
« on: May 19, 2009, 09:29:09 am »
I gave my Mum a small jar of this goo and you will be pleased to know Bron, that it has passed the test with her. I will now do her a whole batch for herself. She loves to wash and does so at every opportunity - the sun only has to come out and she goes around the house looking for things to wash in her tiny automatic machine.
39608
« on: May 19, 2009, 08:56:26 am »
I hope the meat recipe book will be indicative of the types of meat dishes we eat here in Australia not just ones translated from other books from other countries.
39609
« on: May 18, 2009, 11:51:56 am »
Mine are, in no particular order, mashed potato, rice, chilli chicken, drinks, custards, cakes, soups, stews, dough and washing machine/dishwashing goo.
39610
« on: May 18, 2009, 10:58:41 am »
Thanks Rowyfo, it is such a thrill when you read that someone has tried one of your recipes and liked it. Nice winter dish born out of necessity and lack of meat recipes in any of the TMX books. Cheap too.
39611
« on: May 18, 2009, 09:01:25 am »
Today I've got a seasoned chicken and vegies cooking in the slow cooker (from the information supplied by Karen), made a spinach and rice pie and a curried tuna. DH reckons he should get paid for being the official tester in the house. Have posted the pie and curry in their respective places. This lot will probably last the 2 of us for the remainder of the week.
39612
« on: May 18, 2009, 07:27:43 am »
My pleasure 
39613
« on: May 18, 2009, 07:24:40 am »
Name of Recipe:Rice & Spinach Pie
Number of People:6 serves
Preparation:
300g cooked rice (I used leftover Bron's garlic rice)
40g butter or margarine, cut into pieces
4 shallots, chopped (green part too) into 3cm lengths
4 eggs
375mls milk (1-1/2 cups)
170g cooked spinach, chopped finely
180g low fat tasty cheese cut into cubes
40g parmesan cheese, cut into cubes
S & P to taste (go easy on the salt)
Grate cheeses in TMX and set aside - 6 seconds/speed 7.
Without cleaning the bowl, add the eggs, put the butterfly into place and mix for 10 seconds on speed 4.
Remove the eggs to a bowl and clean the TMX bowl.
Add the butter and melt at 100o for 1-1/2 minutes on soft speed.
Add the spring onions, chop for 5 sec/speed 6 and saute 2 minutes 100o on soft speed.
Add all the other ingredients into the bowl and mix it all together for 1.5 minutes on reverse, speed 2.
Pour into a greased 1.5 litre (25cm) pie dish and bake 190o for 40 minutes.
Remove from oven and let rest for 10 minutes before cutting into wedges to serve.
Photos:
Tips/Hints:
English spinach is best for this recipe but you can use the frozen variety also.
It is a good way to use up leftover rice and spinach rather than making it from scratch. You may have these items in the freezer so can whip it up in no time.
39614
« on: May 18, 2009, 03:54:20 am »
Interesting reading MrSpock but how does one eat slower  I like my food piping hot and unlike DH who takes an hour to eat his meal, I have finished in less than 10 minutes at the most. It all makes sense, virtually eat what you like, in moderation and walk everywhere - I do the first one, maybe overdo the second one and definitely don't have time to do the final one (plus my knees are a bit dicky anyway and I don't want to wear them out unnecessarily ) I have decided to be comfortable in my body and enjoy my time on this earth whilst I am here I think genes also play a big role in our shape so I can blame Mum for that one. Having said that, I am only a size 12-14 so don't feel it is a problem even though I would prefer to be a size 10-12.
39615
« on: May 18, 2009, 03:32:23 am »
Everyone is allowed 1 'senior moment' per day Kniki
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