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Messages - bron
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766
« on: March 07, 2009, 08:37:04 pm »
Do the tomatoes need to be peeled?
767
« on: March 06, 2009, 12:11:58 am »
Thankyou so much  Will try it out and let you know. It is very similar to one we have in Spain with 100g of spelt flour, but here instead of herbs and seeds we add in serrano ham and cheese. So thankyou, I will try it out and let you all know! thankyou once again! Amanda
768
« on: March 05, 2009, 06:42:59 pm »
Don't suppose anyone has the recipe for her bread or bread rolls? Have heard so much about it, would love to give it a go!  ) Amanda
769
« on: February 19, 2009, 04:43:24 pm »
Which recipe do you follow for the mash in the English books... In Spain, the recipe is pretty good! I make it all the time and get good results with even a few pieces and bits of potato in, so its not all mushy! My DH hasn't noticed that its THX mash yet! We make it with the butterfly here. Made with water, potatoes cut to small egg size, and then water drained off, quite a bit of butter and a tiny drop of milk if necessary!  Is your recipe the same?
770
« on: February 18, 2009, 10:26:34 pm »
I have a very similar old fashioned recipe but made with lemons. Given to me from a good friends grandmothers recipe  I have made it in the THX, but can't remember now exactly how? Ingredients are really easy and its delicious.... with lemons. LEMON DRIZZLE CAKEIngredients are 150g well softened butter 150g sugar 150g self raising flour 2 eggs grated rind of one lemon juice of the lemon and 100g granulated sugar. Seem to remember eggs and sugar first with butterfly, then soft butter and finally flour. But if anyone would like to try and adapt if officially I would be truly grateful. Although I must admit this recipe works fantastically all thrown in a bowl and hand beated until all blended!! Its quite thick! Oven 180º until golden brown, approx 20 mins. Then take out of the oven, mix together lemon juice and sugar and quickly pour (drizzle) over the top! I normally make this recipe in fairy cake tins, so the kids can take one to school easily. This recipe makes 12 perfectly, 15 mins.
771
« on: February 14, 2009, 11:34:46 am »
http://www.recetariocanecositas.com/receta/?rec=131This is the original recipe in Spanish with photos. HORCHATA 250g chufas/tigernuts (weigh them dry) soak them in water 24 hours, changing water. 200g sugar 1 and 1/2 lites agua (bottle mineral water) Drain water from soaked tigernuts. Place tigernuts and sugar in THX and maximum speed until ground. Add some water to cover the tigernuts and maximum speed until it looks like thick and pasty. Add all the water and mix. Strain through a fine guaze, I use muslin! And chill. Must be used within 24 hours. If any left (I doubt!) Can be frozen..... Try it, its delicious...especially in the summer! Which most of you are in! Check out the photos on the link above to see.... 
772
« on: February 12, 2009, 02:01:02 pm »
Here in Spain, we have a famous drink called Horchata, made from chufas, which after much searching in dictionaries are supposedly tigernuts? Have you ever heard of tigernuts? Can you get them? I have a great refreshing drink using tigernuts? If anybody would like to try....
773
« on: February 11, 2009, 09:18:49 pm »
Haven't started them myself yet, but have tried the lemon yoghurt drink, its amazing! The only thing is, it doesn't keep, it must be used immediately, so you need to have at least four people to serve to, or three very hungry and thirsty kids....  Basically its the same as the lemonade, but made with milk. 2 whole lemons, cut in half 130g sugar 1 litre of fridge cold milk Turbo for 2 seconds, and you have yoghurt! Do the same as with the lemonade, place basket in THX and pour into jug to seive. Amazing...try it...it really works, not too sure how, but it does. Have heard that you can do it with strawberries and just 1 lemon, but haven't tried that one as no strawberries here yet, but will certainly be on my list of things to do
774
« on: February 11, 2009, 08:24:13 pm »
Think it's just a real Spanish thiing, in fact can't think of any Spanish dish without garlic. Even a fried egg has garlic in it! Except sweets and desserts, it's in everything....even at breakfast on toast!
775
« on: February 10, 2009, 09:01:01 pm »
Delicious with bbq meat, with fish, or just crusty bread ALI-OLI:All ingredients at room temp (warm the egg in your hands for at least 10 mins if its fridge cold) 2 or 3 cloves garlic squeeze lemon juice half teaspoon white wine vinegar half teaspoon salt & pepper to taste 1 whole egg 300g sunflower oil Place all, except oil in THX, 10 seconds, speed 4. Have oil weighed out previously into a jug With MC placed and on speed 4, slowly and evenly pour oil onto lid, takes a couple of minutes, but works every time for me. In hot weather, do not keep, but in cool weather can keep for 2 or 3 days (if it lasts that long! Make sure you have plenty of crusty bread, you will need it! )
776
« on: February 10, 2009, 08:33:49 pm »
How about trying garlic mayo....or as we call it here in Spain..... Ali-Oli, it's great for BBQs and with bread, the whole loaf disappears in seconds!
ALI-OLI
All ingredients at room temp (warm the egg in your hands for at least 10 mins if its cold)
2 cloves garlic
squeeze lemon juice
half teaspoon white wine vinegar
salt & pepper
1 whole egg
300g sunflower oil
Place all, except oil in THX, 10 seconds, speed 4.
Have oil weighed out previously into a jug
With MC placed and on speed 4, slowly and evenly pour oil onto lid, takes a couple of minutes, but works every time for me.
777
« on: February 06, 2009, 05:24:29 pm »
If you add bread, its a little more fattening and obviously thicker, to be eaten with a spoon, but in Malaga we prefer to drink it in a glass with some ice. If you do decide to add bread, soak it in water so its soggy and then add it. Plus stale bread is the best.
778
« on: February 05, 2009, 11:50:43 pm »
Yes, its fantastic in the heat, as really the heat somehow takes your appetite away. It keeps really well too, various days in the fridge, I keep it in a water bottle, or big jug in the fridge. My husband loves a glass when he comes home from a hard days work. I forgot to mention....cut out the core piece at the top of the tomato with a sharp knife. In Spain the best tomatoes for Gazpacho are the very ripe pear shaped ones, not sure if you get them down under?
779
« on: February 05, 2009, 11:41:22 pm »
Not too sure if this a the right place to post this recipe, but this is the best possible rice in the whole world, my kids love it, and want it daily, so I have a big tupperware full in the fridge, ready to heat up in 1min in the micro, and accompany anything from a fried egg, to a chicken breast or some fish. How can such plain steamed rice be sooooooo amazing, try it and you will see why. It has to be the round grain rice, the real Spanish or risotto rice....try and enjoy.....  Garlic Rice
4 to 6 servings
Ingredients: 50g olive oil
3 garlic cloves
800g water
salt
350g round grain rice
Preparation:
Place garlic and olive oil in TH, 3 mins, Temp Varoma, Speed 4.
Add water and salt and place empty basket inside TH. 7 mins, Temp Varoma, Speed 1.
Without opening lid, pour rice into the TH through the hole, (don't forget to have placed the basket!) 13 mins. Temp Varoma, Speed 4.
After every 3 or 4 mins try and stir the rice around with the spatula. And add a little more salt directly onto the rice at the first stir.
When finished, with the spatula, take the basket out of the TH, and tip into a largish sized dish, fluff it up a little and leave it to stand for 2 minutes before serving.
It is the best and easiest possible rice! Will try and work out how to get some photos on..........promise
Photos:
Tips/Hints:
Ceejay: Yummmmm!!
I substituted basmati rice and it worked a treat! Kids loved it too!
JD: I can vouch for that Ceejay. The other night I thought I'd use up some basmati rice (which is supposed to be better for you than other rices and I haven't used it since doing Brons recipe using round rice) and although it was OK, was no-where near as nice as using the round rice. Believe me, if Bron says something, I just follow her orders - she knows what she is talking about.
Brazen: has anyone tried reducing the oil?
Bron:Yes of course! I use 25 or 30 grams now, diet of course!
Bron: By the way, you can up it to 400g, that it the max. amount. Same water etc, may just help you that extra bit !
Maddy:I used long grain rice, and it probably sat for 15/20 minutes in the thermoserve whilst I cooked the enchilada's.
The grains were seperated, and cooked perfectly.
Maddy:Made this again tonight, but turned it into taco rice.
I followed Bron's recipe, with just 2 garlic cloves, and added a 35g packet of reduced salt taco seasoning, and mixed it in with the rice and proceeded with the recipe. I didn't add any extra salt though.
Made a lovely change with enchilada's tonight.
Nay-nay: Brons garlic rice is my faourite way of doing rice but just lately I have tried making Jasmine rice after watching Jamie Oliver by just adding 10 tiny balls of the Jasmine dragons pearls to the rice. It is very nice.
Maddy: I love this rice, and tonight I chopped up and quartered 1 red capsicum, 1 green capsicum, and 1 red onion.
chopped for 8 seconds, speed 4......then placed into varoma and steamed whilst the rice was steaming.
I spread it around the varoma and left some steam holes vacant.
You could add any small chopped veg.
I just stopped the cooking once, to give the rice a stir then carried on cooking.
Mix the both together in thermoserve, and leave to sit til ready.
Leej:Made this tonight, was lovely. Used aborio rice, seemed a teeny bit gluey, so will try a different rice and see what we like better!
thermohaven: The best rice to use for cooking in the basket is either jasmine, long grain or basmati. Calrose and arborio come out too gluggy, whereas the other 3 come out nice and separate.
Nay-nay: Yeah thermoheaven they would be my choice and brown rice needs a good 30mins.
ILB: Can't believe it has taken me THIS long to try the garlic rice. Made it with Bron's tomato meat balls and was delish!!
Auds:Made this tonight. It was very tasty. Next time I will cook for a few minutes extra to keep the boss happy. Also will halve the oil. I don't think it needs so much.
Uni: Its the best rice ever ,i make it about 2 times a week
Auds: Yes I left it about five,mins but was a little under. Also the boss likes his rice well cooked
Uni:yes 5 mins is plenty of time, oh just make the boss happy and cook it longer , add 900grams of water next time just to be sure it does not boil dry, keep an eye on the temp and speed it will spill over,it will still cook on 90 and lower speed
Chicksta44: Made this tonight. It was excellent. Have plenty left so have put it in the fridge to have with some steamed veg for lunch tomorrow. I served it with baked lamb chops with the French onion soup mix on top, and Cookies steamed spinach dumplings! Yumo! Thanks for the recipe Bron.
GF:Can't recommend this too highly!! Made it for the first time today and it's gone!! Amazingly easy . . . amazingly good!! I know this recipe was posted some time ago, but thank you very very much.
Tam: Super delicious!!!! I found mine was a little too firm but after sitting in the Thermoserver for 1/2hr it was lovely. Will be making again and again. thanks Goldfish for bumping the thread as sometimes we forget about the classics!!!
JD: I think it is important to stir this every 3-4 minutes through the hole in the lid as Bron suggested - it does tend to help it cook properly. Be careful though, that steam is very hot.
Lexi: I made this last night and loved the flavour. I used arborio rice. Mine came out crunchy so I added more water and a few minutes more so it was more cooked, but it's still touch on crunchy side. I did exactly as recipe says in quantities and stirring etc. Actually every time I cook rice in TMX it is crunchy or sticky. I cant master rice in TMX What's max amount of water I can use as mine never overflows?
Courton: Made this tonight with basmati rice and cooked it for 4 mins longer than specified. Perfect! Served with tiny pieces of preserved lemon (home made) on top. 5/5.
Jam: Made this tonight to go with my stir fry - was very impressed!
I am not a rice eater but still treated myself to a taste, but hubby said it was absolutely amazing, fragrant and just like we have had with stir fries in Asia.
I did a half batch but still using the same amount of water and it turned out perfect - texture and taste!
DJ: Made this tonight. Used basmati.
Ended up in pan on Aga to get it cooked through.
Hally: Followed Brons instructions 100% apart from using basmati rice. Cooked to perfection, will just re-heat later. It tastes lovely
780
« on: February 05, 2009, 11:08:58 pm »
Have been nosing around, and its fantastic what you have all done! Congratulations to you! I have had my TH for almost a month now, but I feel like I have never been without it! It really is a marvel, its a good job that I work otherwise I would be in the kitchen 24h a day, as it is now, I sometimes don't get to bed till well past midnight. My family were a bit sceptical about it at first...you know...maybe Mummys dinners wouldn't taste as nice in the TH, but thankgod they have adapted and accepted very quickly. They are some fantastic recipes here in Spain as I think it has been going around for years and years here. In fact I am the last one out of all my friends and colleagues here in Malaga to get one, and believe me I have lots of friends and colleagues! Was given a recipe yesterday for a Traditional Baked Cheesecake, I made it last night and it is soooooo amazing that I will have to get it on for you to try, and then make it again myself, as this one was demolished in an hour! And try and work out how to get photos on (although I must admit, it does look a bit complicated to get the photos on!) Thankyou all for the lovely welcome, and I look forward to sharing some fab recipes, Spanish style, (with plenty of Garlic!!!) in return for Oz ones! Ps. my brother lives down under, in Canberra, and he loves cooking, maybe I can persuade him to join us and get one too!
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