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Messages - JuliaBalbilla

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Desserts / Re: Custard (Spanish recipe)
« on: August 05, 2014, 12:18:48 am »
Thanks to all of you, I apologise for my delay in replying but  whilst I knew it wasn't unexpected, it was inevitable.  I knew he was dying, but  kept it from him for his own sake as he wouldn't have been able to cope with the knowledge.  It was so hard for months and months for me knowing this and having to keep up a certain pretence to protect him. 

JB xxx

Desserts / Re: Custard (Spanish recipe)
« on: July 27, 2014, 10:52:51 am »
I doubt if the fact that you used castor sugar would have made much difference.  I have not tried this recipe, but if you are meant to actually stir with a spoon until cool, so that it evaporates somewhat.

I have been absent from this forum for a long time, owing to my husband being very ill. Sadly, I lost him on 29th June this year at the age of 48.


Condiments and Sauces / Re: Salsa boloñesa (Bolognese sauce)
« on: February 24, 2014, 02:42:50 pm »
Trying this tonight. Didn't have mushrooms. Used chicken stock concentrate. Speed soft reverse. Hoping it thickens up well as it's already cooked with 8 minutes to go.

I have not tried this myself, but since adding the recipe, I have discovered that one or two other recipes from this book do need longer to thicken up.  What I have started to do is to leave the MC off and put the internal steaming basket on the lid if it starts to splash.  JB

I'm JuliaBalbilla and number 31.

Seafood and Fish / Re: Hake with mushroom sauce (with photo)
« on: April 06, 2013, 12:22:35 pm »
Hi Cookie, I have been rather quiet and inactive on the TM front just lately.  Sciatica not really improving (acupuncture did not work) plus have been (and still am) doing some distance learning courses which have kept me quite busy.  I hope that you and everyone else are all keeping well  :)


Seafood and Fish / Hake with mushroom sauce (with photo)
« on: April 06, 2013, 11:14:34 am »
Name of Recipe: Hake with mushroom sauce

Number of People: 4

100g Shallots
Garlic, to taste, peeled
50g Extra virgin olive oil
150g Button mushrooms
25g fino Sherry or manzanilla
25g milk
75g Single cream
Salt and Freshly ground pepper
4 Hake fillets, weighing about 200g-250g each
Tomatoes to garnish, chopped, sliced or cut in half if using Cherry ones

Add the shallots and garlic to the  *: and chop 6 seconds / Speed 5.
Scrape down the inside of the  *: using the spatula.
Add the oil and sauté for 10 minutes / Temp. Varoma / Speed 1 / MC Off.
Add the mushrooms 10 seconds / Speed 5 / MC On.
Scrape down the inside of the  *: using the spatula.
To prepare the Varoma basket for the fish by greasing with a little oil.
Place the fish in the Varoma.
Add the sherry, milk, cream, salt and pepper to the  *:.
Place the Varoma, with the fish, onto the lid 14 minutes / Temp. Varoma / Speed 1.
Place the fish onto a serving dish and pour the sauce over the top.
Garnish with the tomatoes.

Photos:  See below

Tips/Hints:  Serve with potatoes and vegetables or salad.  Some parts of the hake were quite thick and they came straight out of a cold fridge. This resulted in adding 5 minutes to the steaming time, in which case add a little extra milk to the sauce.  You can you any firm fleshed white fish fillets.  

Recipe source:  Translated and lightly adapted from a recipe on the Thermomix España website (You will need to register and sign in to see the original recipe).

Condiments and Sauces / Re: Salsa para carne (Sauce for meat)
« on: January 14, 2013, 09:46:51 am »
Had another read of your review and was wondering if you did the second cooking at 100o instead of using the varoma temp - reduce the time by 30 seconds as you suggested and it might prevent the burning.

Thank you for your review Katiej's DH.  Was looking for a sauce to make for pork loin steaks and this seems ideal.  I will be making it with cider and will follow your and JD's suggestions.


Chit Chat / Re: It's here, It's here!!!!
« on: November 11, 2012, 10:23:56 am »
It is always so very exciting when it arrives.  Good luck with it and have fun  ;D


Condiments and Sauces / Re: 'Thermofest' Mustard
« on: November 07, 2012, 06:55:36 pm »


Condiments and Sauces / Re: HP Sauce
« on: November 07, 2012, 06:54:52 pm »
Thanks for asking Uni.  It is getting better slowly but surely.  The only thing I really cannot do is stand still for too long, ie in shop queues or when prepping food.  Luckily DH helps out with stuff like peeling potatoes, onions etc and just chop them etc. 

Hope you are well.  I see you have changed your profile pic and name  :)


Condiments and Sauces / Re: 'Thermofest' Mustard
« on: November 07, 2012, 06:45:02 pm »
Thanks Cuilidh :) Have got my ingredients mixed for making tomorrow, sounds so delish, I doubt if I will have the patience to let it mature for a week ...


Condiments and Sauces / Re: Chili sauce
« on: November 07, 2012, 04:14:05 pm »
Chilli with 2 Ls is British English, but with 1 L it is USA English.  Not sure what it would be in Australia / New Zealand though  :)


Condiments and Sauces / Re: 'Thermofest' Mustard
« on: November 07, 2012, 04:08:37 pm »
I love the sound of this, but does anyone know how much half a cup of mayonnaise is in grams please?

Thanks JB

Condiments and Sauces / Re: HP Sauce
« on: November 07, 2012, 01:44:49 pm »
Am sort of back again on and off and hope you are all keeping well.  An update re HP Sauce.  I made both this one and Stef's recipe.  Both were very good but this one IMHO is the nearest to the commercial version - all I would do is reduce the amount of allspice slightly.  Stef, your recipe to me an excellent BBQ sauce and we use it for marinades etc.

Am now in the middle of making a version of Tomato Ketchup and will let you know how it turns out.  :)

Condiments and Sauces / Re: Hp sauce
« on: July 31, 2012, 08:29:13 am »
Thank you Stef.  I will certainly add the habanero sauce and let you know how it turns out  :)


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