Thanks Cookie1 for the link, certainly seems delicious.

Nay-nay, I often come across the expression 'baking paper', but not sure what it is.  Is it what we in the UK call greaseproof paper?  We tend to use it to line cake tins and then grease the paper.

JB

Name of Recipe:  Broudou bil hout (Fish soup) (Tunisian)

Number of People: 2 as a main course or 4 as a first course

Ingredients:
25g olive oil
1 large onion, quartered
1 medium pepper, de-seeded and quartered
Garlic, to taste, peeled
Pinch saffron, pounded
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1 teaspoon harissa
Salt, to taste (be careful if you are making the stock with a bouillon cube)
500ml fish stock, water or court bouillon
1 preserved lemon, finely chopped
3 medium tomatoes, peeled and quartered
2 medium firm fleshed potatoes, cut into chunks
1 small bulb fennel, with leaves, chopped
650g mixed fish and seafood, skinned, boned, peeled etc and cut into small pieces, if necessary
A few sprigs parsley, finely chopped
A few sprigs coriander finely chopped

Preparation:
Add the oil to the TM and heat for 5 minutes / 100°C / Speed 1.
Add onion, garlic and pepper, and chop for 5 seconds / Speed 5.
Scrape down the sides of the TM bowl.
Add the saffron, cumin, cinnamon harissa and salt (if using) and cook for a further 5 minutes / 100°C / Speed 1.
Add the stock, preserved lemon and tomatoes and cook 10 minutes / 100°C / Speed Spoon.
Put the potatoes and fennel in the internal Steaming Basket and steam 10 minutes / Temp. Varoma / Speed 1.
Oil the Varoma Bowl and arrange the fish inside it.
Place the Varoma on the TM lid and steam 15 minutes / Temp. Varoma / Speed 1.
A minute before the end of the cooking time, add the parsley and coriander to the TM bowl.
Place the fish, potatoes and fennel in bowls and pour the sauce over them.

Photos:  See http://www.flickr.com/photos/34648965@N03/6321345309/in/photostream for a larger image.

Tips/Hints:  Serve with bread.

You can also add 2 tablespoons of capers, 2 tablespoons of caraway seeds and/or 1 teaspoon ground coriander. Use the juice of 1½ lemons instead of the preserved lemons and if you do not have any harissa, substitute it with 1 teaspoon paprika and ½ teaspoon Cayenne pepper.

Use a mixture of firm fish, eg monkfish, gurnard, bream or bass and some delicate fish, eg whiting, cod or haddock, together with small whole fish, eel chunks, squid, prawns or crabmeat.

I think that 'Q' would be rather a sweet name for it.  Good idea!

Thanks to the link to the older thread andiesenji.  Some quite interesting names there.  I bet you miss your original Tuffy having had it for so many years.

JB

Hi Suz, welcome and thanks for even suggesting that one can make an omeletter in the Varoma!  And thanks to you judydawn for providing the link to a recipe.  Interesting, and now on my list of things to make.

JB

Name of Recipe:  Easy Vegetable Curry

Number of People:  2-3

Ingredients:
½ tsp cumin seeds
½ tsp black mustard seeds
45g peanut (groundnut) oil
1 large onion, peeled and quartered
1 tsp turmeric powder
1 tsp chilli powder
1 tsp Pakistani basar or garam masala
2 tsp garlic powder
1 tsp salt (omit if you are using vegetable bouillon)
2 tsp tomato purée or 1 tsp concentrated tomato paste
450g mixture of frozen vegetable and fresh or tinned tomatoes
2 small potatoes, chopped into very small pieces
300ml water or vegetable stock
170g basmati rice
Chopped coriander leaves

Preparation:
Place cumin and mustards seeds into TM bowl and dry roast for 8 minutes / 100°C / Speed 1. Remove and allow to cool.
Add the oil to the TM and heat for 5 minutes / 100°C / Speed 1.
Add onion and chop for 5 seconds / Speed 5.
Add all the spices and cook for 5 minutes / 100°C / Speed 1.
Add the tomato purée or paste, the tomatoes, vegetables and the water or stock.
Cook for 15 minutes / Temp. Varoma /  Speed 1 / Reverse Blade.
Empty the contents into a dish which will fit inside the Varoma bowl.
Add 1 litre water to the TM bowl, add the strainer and pour the rice into it.
Place the Varoma bowl, containing the vegetables on the top.
5 seconds / Speed 5 then 20 minutes / Temp. Varoma / Speed 2½.
Turn the rice out into a bowl, mix in the coriander leaves and fluff up.
Serve on plates or in large bowls, with the curried vegetables.

Tips/Hints:  For the vegetables I used 150g fresh, ripe tomatoes and 100g each of frozen peppers, sweetcorn and French beans.

Origin:  Heavily adapted for TM from a recipe in An Indian Housewife’s Recipe Book by Laxmi Khurana
  
Photo:  For a larger image see:  http://www.flickr.com/photos/34648965@N03/6314862769/in/photostream/

Name of Recipe:  Batatas Harras (Lebanese spiced potatoes)

Number of People:  4

Ingredients:
900 g potatoes, peeled and chopped into small, even chunks
160 ml olive oil
1 bulb garlic
Fresh chillies to taste, finely chopped
70 g coriander leaves,  finely chopped

Preparation:
Peel the garlic in the TM by separating into cloves, cutting off the roots and processing at Speed 4 / Reverse Blade / 3-6 seconds.
Remove the skins and chop the garlic for 2-3 seconds / Speed 4.
Remove from the bowl and reserve.
Place the Butterfly in the bowl.
Heat the oil in the TM for 3 minutes / 100 degrees / Speed 1.
Add the potatoes, and cook on Speed 1 / 100 degrees / Reverse Blade / 20 minutes.
Add the garlic and chillies and cook for 5 minutes / MC off adding the coriander for the last minute.
Remove the Butterfly and serve.

Tips/Hints:  They will go with practically any Lebanese dish, but I also like them on their own as a snack or even for breakfast!

If you are unable to find the sort of chillies you want, you can use dried flakes instead.

It does not matter what size the potato pieces are so long as they are even. However you may have to adjust the cooking time and also bear in mind the type of potato you are using.

It is difficult to judge the amount of chilli to use, so you must try to work out for yourself how much you need. The norm would be about 3 medium strength chillies. I never bother removing the seeds. Avoid using chilli powder for this recipe if possible.

The food in the image has rather a lot of olive oil. I like lots of oil, but you can drain it off if you wish, but do not reduce the amount you add the bowl in the first place.

Origin:   Adapted from a recipe in Lebanese Cooking by Susan Ward (ISBN 1850763682)

Photo:   See http://www.flickr.com/photos/34648965@N03/6311692799/in/photostream for a larger version.

Thanks Carine and judydawn.  Although I prefer a smooth consistency, I might try straining through the TM strainer next time as my chinois is a pain to wash up.  Gosh, there has certainly been much discussion on this subject and I agree with the comments about not adding salt, onions etc as they can always be added, but not taken away. 

JB 

Aaaargh, sounds awful! 

JB