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Messages - JuliaBalbilla

Pages: 1 [2] 3 4 ... 46
16
Condiments and Sauces / Re: Hp sauce
« on: July 30, 2012, 05:52:01 pm »
I shall try this tomorrow and am just making my ingredients list.  I already have dried tamarind pulp - do you know how much I should use?

JB

17
Condiments and Sauces / Re: Habanerosauce tabasco style
« on: July 30, 2012, 05:06:39 pm »
Made the sauce with the Scotch Bonnets and was a great success - thank you Stef  ;D

JB

18
Condiments and Sauces / Re: Habanerosauce tabasco style
« on: July 30, 2012, 01:19:49 pm »
Quote from: fundj on July 29, 2012, 09:05:11 pm
JB Have you ever thought about having  surgery?

I am sure what surgery they can do.  It has never been mentioned to me but will be worth asking.  Over here they seem to prefer 'curing' you by giving you endless painkillers and getting you to do exercises than actually doing something physical to you.  That's the NHS for you!  I can no longer afford private treatment :'(

JB

19
Condiments and Sauces / Re: Habanerosauce tabasco style
« on: July 29, 2012, 08:58:06 pm »
Thanks CC, am back on and off.  DD back for holidays ATM so she is keeping me busy.  We are getting a bus at 7:30 am tomorrow to Evesham in search of ingredients and just praying it doesn't rain.

Thanks for asking Uni - sciatica not good and hope DD doesn't make me hurry around Evesham.  I wish I was 17 again!  Been prescribed too many dopey tablets I feel, and trying to sort of juggle them so that I don't spend all day asleep and etain some mental alertness.  Made some Stromboli the other day as managed to get some smoked Scamorza from a visiting Italian market.  Went to cut a slice for a friend until I realised I was trying to cut through a tea towel  :'(  Trying to balance pain and mental agility isn't easy, lol  ;D

20
Condiments and Sauces / Re: Hp sauce
« on: July 29, 2012, 08:15:41 pm »
Stef, do you know what weight of dried prunes (without stones) would be equivalent to 350g dried prunes with stones?

JB

21
Condiments and Sauces / Re: Habanerosauce tabasco style
« on: July 29, 2012, 07:33:43 pm »
Just to let you know that today I took delivery of Scotch Bonnet chillies via friend who went to Barbados for holiday ;D and am now in process of making the sauce 'properly'.

JB - who has been out of action lately due to dopey tablets >:(

22
Condiments and Sauces / Re: Habanerosauce tabasco style
« on: July 03, 2012, 02:58:48 pm »
Quote from: Bonsai on July 03, 2012, 02:55:05 pm
DH made something similar using Naga chiles and nearly blew my head off.

I am not surprised Bonsai  ;D  I have yet to try Nagas ...

JB

23
Condiments and Sauces / Re: Habanerosauce tabasco style
« on: July 03, 2012, 02:56:31 pm »
Made this morning with the green chillies and you are right, it has a lovely buttery texture which is wonderful. Everyone who likes the hot stuff should make this!!!  

I tasted a bit on the end of a teaspoon and it was hot, but less so than with Scotch Bonnets.  As you said, the colour is different - a rather unintersting brown (see photo) -- and would be nice to compare with the SB version, when I can lay my hands on some.

Thanks for such a great recipe  ;D

JB

24
Condiments and Sauces / Re: Habanerosauce tabasco style
« on: July 02, 2012, 04:52:48 pm »
Impossible to get Scotch Bonnets / Habaneros at the moment, not even by post.  Went to an Asian shop today and bought some of their green chillies (the hottest they have) and will make the sauce with those tomorrow.  Won't be as hot though.  However, possible good news is that a friend who goes to Barbados regularly is off there on Wednesday and that she should be able to get some Scotch Bonnets to bring back for me.  Keeping fingers crossed - again!

JB

25
Bread / Re: Varoma Bread
« on: June 27, 2012, 11:15:49 pm »
Best bread ever for toasting - just LOVE it!

JB

26
Questions? Technical Issues? The Survival Guide / Re: How long does it take your TMX to get to Varoma temp?
« on: June 25, 2012, 04:29:03 pm »
I find that it also varies according to the temperature of the ingredients as well as that of your kitchen. 

JB

27
Main Dishes / Rollo de carne relleno (Stuffed roll of meat)
« on: June 25, 2012, 11:07:02 am »
Name of Recipe:  Rollo de carne relleno (Stuffed roll of meat) – not tested

Serves:  4

Ingredients: 
700g minced beef

For the dressing
150g carrots, peeled and chopped
50g onion, peeled and chopped
1 clove garlic, peeled
30g olive oil
Salt
Pepper
1 egg white
A pinch of nutmeg

For the stuffing
1 apple
4 slices cheese
4 slices bacon
8 prunes, stones removed
100g seedless raisins
4 walnuts

For the sauce
150g carrots, peeled and chopped
200g onion, peeled and chopped
50g olive oil
150g tomatoes, chopped
250g white wine
250g water
Salt

Preparation: 
Add the carrots, onion, garlic and the oil to the  *: 10 seconds / Speed 4, [scrape down the lid and the inside of the  *:], then 12 minutes /  :-: / Speed  ^^. [No temp. given, but assume it is Varoma].
Add the mince, the egg white and the seasonings 15 seconds / Speed 6.
Peel the apple, remove the core, slice, and reserve.
Place two rectangles of tin foil on a flat surface and divide the meat between the two sheets.
Shape the meat into two rectangles, divide the stuffing ingredients into two and place upon the meat.
Make a roll with each rectangle, wrapping in the tin foil.
Place them in the centre of the Varoma basket and prick the foil with a fork.  Reserve.
Place the sauce ingredients into the  *: 12 seconds / Speed 4, [scrape down the lid and the inside of the  *:], then 6 minutes / Temp. Varoma / Speed 1.
Put the Varoma basket on the lid 30 minutes / Temp. Varoma / Speed 1.
Leave to cool for a few minutes before opening the Varoma lid, remove the foil from the rolls, place in a serving dish and accompany with the sauce.

Origin:  This is a translation of a recipe in Cocina española con Thermomix


28
Main Dishes / Albóndigas de la abuela Andrea (Grandma Andrea’s meatballs)
« on: June 24, 2012, 07:50:03 pm »
Name of Recipe:  Albóndigas de la abuela Andrea (Grandma Andrea’s meatballs) – not tested

Serves:  4

Ingredients: 
250g beef
250g pork
3 cloves garlic, peeled
1 sprig of parsley
2 eggs
80g breadcrumbs
50g white wine
Salt
Flour for dredging
Olive oil

For the sauce
50g oil
100g onion peeled and chopped
1 clove garlic, peeled
1kg tinned tomatoes
25g sugar
Salt
Pepper

Preparation: 
Cut the meat into pieces, removing any fat.
Put it in the  *: with the garlic and parsley 10 seconds / Speed 8.
Add the eggs, the breadcrumbs, the wine and the salt 6 seconds / Speed 3½.
Take the mixture out of the bowl and form into large balls using your hands.
Dredge in the flour and fry in a pan in hot oil.  Reserve.
Clean the  *: thoroughly in order to prepare the sauce.
Add the oil, onion and garlic 10 seconds / Speed 5.
Push down the ingredients inside the  *: 3 minutes / 100° / Speed 2.
Add the tomato and sugar, season then 30 minutes / 100° / Speed 1.
Add the meatballs to the sauce 2 minutes / 100° /  :-: / Speed  ^^.
Serve the meatballs with the sauce and if desired, garnish with some parsley leaves.

Origin:  This is a translation of a recipe in Cocina española con Thermomix


29
Vegetarian / Espinacas Sacromonte (Sacromonte spinach)
« on: June 24, 2012, 06:53:54 pm »
Name of Recipe:  Espinacas Sacromonte (Sacromonte spinach) – not tested
[Sacromonte is the traditional gipsy area of the city of Granada in Spain]

Serves:  4

Ingredients:  
500g frozen spinach
100g olive oil
2 cloves garlic, peeled
50g almonds, peeled
A few saffron strands
50g breadcrumbs
150g water
Pepper
1 vegetable stock cube
50g seedless raisins
50g vinegar
Some peeled almonds to decorate

Preparation:  
Defrost the spinach, drain it and dry it with kitchen paper.
Put the oil in the  *: 4 minutes / Temp. Varoma / Speed 1.
Add the garlic, almonds, saffron and breadcrumbs 5 minutes / Temp. Varoma / Speed 3½.
Push the ingredients down into the  *: and scrape the lid.
Put the butterfly on the blades, add the water, spinach, a little pepper, the stock cube and the raisins into the bowl 10 minutes / Temp. Varoma /  :-: / Speed  ^^.
Drain the spinach and sprinkle the vinegar over it.
Put the spinach into a serving dish and and decorate it with some more almonds.

Origin:  This is a translation of a recipe in Cocina española con Thermomix

30
Starters and Snacks / Menestra gallega (Galician vegetable stew)
« on: June 24, 2012, 05:44:47 pm »
Name of Recipe:  Menestra gallega (Galician vegetable stew) – not tested

Serves:  4

Ingredients: 
For the sofrito
200g ham
50g olive oil

For the internal steaming basket
2 carrots
2 onions
200g potatoes

For the Varoma basket
200g green beans
1 green pepper
4 stalks green asparagus
4 medium tomatoes
600g water
4 eggs
Salt

Preparation: 
For the sofrito put the ham in the  *: and chop 8 seconds / Speed 3½.
Remove from the  *: and reserve.
Peel the carrots and cut into rounds.
Peel the onions discarding the skin and chop.
Wash the potatoes, peel them and chop into pieces.
Put the carrots, onions and potatoes into the internal steaming basket.
Wash the green beans, remove the stalks and cut into pieces.
Wash the pepper, remove the seeds and chop.
Wash the asparagus and removes the hard parts.
Add the green beans, asparagus, pepper and the washed tomatoes.
Put the water with a little salt into the  *: place the internal steaming basket and the Varoma basket into position and break the eggs over the vegetables 30 minutes / Temp. Varoma / Speed 1.
Place the drained vegetables into a serving dish and drizzle the sofrito over the top.

Origin:  This is a translation of a recipe in Cocina española con Thermomix

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