Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: hools003 on February 09, 2012, 10:01:02 am
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Another very quick and easy recipe but loaded with flavour. Doesn't make much though but as it only keeps for a month, that's probably a good thing. Haven't used it yet but I like the idea of spreading on crostini with the pea purée on top.
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I made this because it was so easy, had the ingredients and it will be great to have on hand for that extra flavour boost.
I daresay I will use this up within the month Tenina's says it will last in the fridge.
Tenina, when you say 'add a dollop' to different recipes, how big is a dollop - a teaspoon or a tablespoon perhaps? Can you overdo the amount you use to add flavours to recipes with all your flavour booster recipes???
For lunch, after I made the paste and potted it up, I heated up some leftover vegie gravy in the bowl to make sure I didn't waste any of the residue. I then used the gravy in a hotpot from the small amount of meat and vegies leftover from a roast.
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Now I know why I love you judy. Waste nothing. Add extra flavour. And everything is value added.
A dollop is a dollop is a dollop. Dealers choice. Anything chilie is huge in my book. Anything sweet is a tiny teaspoon. Umami could be anything. You could possibly overdo anything garlic but I wouldn't think so. LOL!
Gert
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Judy, looks and sounds good. Love garlic.
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Ooooo....this is garlic gold!.......Definitely will double or triple recipe next time.....this will be used lots.
(http://i618.photobucket.com/albums/tt266/nachothecat/f8dc3301.jpg)
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Now I know why I love you judy. Waste nothing. Add extra flavour. And everything is value added.
A dollop is a dollop is a dollop. Dealers choice. Anything chilie is huge in my book. Anything sweet is a tiny teaspoon. Umami could be anything. You could possibly overdo anything garlic but I wouldn't think so. LOL!
Gert
What she said JD….hahaha
xx
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Yup I would triple the Caramelised Garlic Paste recipe. It is fantastic and will be used a lot.
Well done.
Gretch
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I needed to roast a chicken today to be able to make Tenina's chicken stock powder with the carcass and skin. Not wanting to marinate the chicken for this purpose, all I did was loosen the skin on the breasts and legs and rub in 1 tblspn of this caramelised garlic paste over the meat. It gave the roast chicken a lovely flavour - try it, especially if you don't eat chicken skin like us.
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Thanks Judy. We don't eat the skin either, although I love it.
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Did I read correctly you don't remove the skins?
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If you are roasting a chicken, just put your fingers under the skin and loosen it slightly so that you can put some of the garlic paste beneath it Lee. Pull the skin back over the chicken and secure it with toothpicks.
I just realised you may mean the skins from the whole garlic bulbs Lee. No you do not remove them - the whole bulbs go into the TM bowl and you remove the flesh later when it has been softened by the cooking process.
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This paste is utterly amazing. I could eat it all by itself. A plate of crackers and this.........delcious. Better still some fresh bread - I am about to put a rye sourdough into the oven so will put the two together this afternoon.
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Well your right it doesnt make very much!!!!! Then you look at the ingredients and say of course.
Followong Judys tip, i have left the TM bowl unwashed so i can make the gravy tonight using the scrapings at the bottom. I am also going to rub some over my beef. My beef is beingcooked on a layer of veggies (garlic too, but will leave the arlic out) to add to the gravy, so i think it will be yum!!
Dont think it will last the month if I add it to everything.
How much are people adding, teaspoon or tablespoon??
H :)
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Each dish varies Hally. I used 1 tblspn under the skin on the chicken I roasted, 1/2 tspn on each piece of toast for the pea crostini (my bread was bigger than a baguette sized slice) & I would probably use 1 tblspns on the base of a quiche. These would be minimum quantities, you could use more but it is concentrated and I do want the jar to last a little while ;)
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I didnt end up doing teninas brussel sprout recipe. I wanted to use this paste.
I steamed my brussels then put the wok on, tossed in 2 teaspoons of garlic paste with a little oil. They were nice but I think I should have used more as you could hardly taste the garlic. I was scared that they would be too garlicky, so next time maybe 4 teaspoons or more. We all love brussel sprouts so we still enjoyed them.
H :)
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I made another batch of this tonight and attempted to double it with 6 largish heads of garlic. Just doesn't work, there are too many of them in there and they don't move. I ended up taking the extra 3 out. 6 smaller heads may work but it is no trouble making a batch whenever it is needed so from now on I will just stick to the recipe.
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I made another batch of this tonight and attempted to double it with 6 largish heads of garlic. Just doesn't work, there are too many of them in there and they don't move. I ended up taking the extra 3 out. 6 smaller heads may work but it is no trouble making a batch whenever it is needed so from now on I will just stick to the recipe.
Thanks Judy,good to know this :-* :-*
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Thats a shame as 3 heads dont make much.
Yesterday I added 2 tablesppons to my burgers, 300g mince, 1 onion, 1 zuchini, 1 carrot, breadcrumbs, herbs & 2 eggs. The burgers were yummy, coudnt really taste the garlic.
Are we meant to taste it or does it just enhance the favour??
H :)
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This is on my to do list - so after reading all your comments I must make this over the weekend.
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Hally, I'm sure the concentrated garlic paste is only a flavour enhancer as a lot of Tenina's bits and pieces are. I don't use as much as you and I find it takes everything to the next level. I wouldn't really want to taste the flavour of garlic but I love the boost this paste gives. A lot of things leave you with the feeling it just needs that little something extra, well to me this is that something extra. I'm still working on my first batch but after making the second batch last night so that I can give some to a friend today, I have my next little pot all ready to go. It will definitely be added to my Christmas hampers this year.
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I do love these little jars of recipe enhancers of Tenina 's
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Thanks JD, the burgers were fantastic. I just thiught you were meant to taste the caramelised garlic, now I know its to enhance the flavour it works really well.
Its going into most thinks, do t think it will ast more than 2 weeks.
H :)
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It is so easy to make Hally so it won't be a problem whipping up another batch.
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This paste makes the best pizza bianca.
Make dough, i use jamie olivers dough.
Heat stone, lay dough on, put dimples with fingers in dough, brush with evvo , brush with garlic paste, sprinkle a little sea salt, add rosemary & cook in preheated hot oven.
Yummmmm
H :)
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Hally I use Jamie's recipe too and made focaccia the other day exactly the same. Used up ALL my paste. Making more tomorrow but doubling it.
Love this book!
Gert
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Gert,
Funny you should say that I finished mine tonight too. This padte will never last long in this house.
I also used the pink salt, jd very kindly sent me some for my birthday. Thanks Judy :)
My fingers smell good enough to eat ???
The paste just turns the pizza to WOW.
I also added it to tinned tomatoes & basil for anther pizza, fantastic tomato base :P
When you made the foccacia which Jamie dough recipe did you use.
H ;D
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Hally I think Jamie's recipe for pizza and focaccia are the same from memory . Here is a pic of a recent one.
(http://img.tapatalk.com/7bd3ca14-ac05-d935.jpg)
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Gert, did you put the dough in a square cake tin? I have never thought of that, my foccacias are just free formed, I make the one in the edc a lot. Might give the pizza dough recipe as bread. Do tiu use 500g flour?
H :)
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Here is the recipe I used from Jamie Oliver which you can find everywhere.
21 gm of yeast
30 gms honey or sugar
625 gms warm water
I kilo bread flour
30 gms of salt
He does it his way but I just chucked it all in the Thermomix and kneaded it for 5 minutes before wrapping in in my silicone mat to rise. Then I slapped it and stretched it onto my oven tray, let it rise again for a bit before poking at it and putting toppings on. The one you see in the pic had an olive oil and basil base then grape tomatoes plus other stuff. Turned out more like a huge pizza than a focaccia. Very yummy and great the next day, the day after and so on😜😜😜
Gert
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Wow, thanks Gert.
How many people in your house to feed?
H :)
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Lol! At the time had my son and family. So four Hare Krishna vegans who eat A LOT🍉🍉🍉🍉🍉🍉
My DH and I has a small piece each and the others devoured it for lunch then breakfast. My Dear daughter in law has a Thermomix and my son bought her an extra bowl so so she is cooking all the time. She bought this book from Amazon and makes amazing
http://www.amazon.com/Secrets-Jewish-Baker-Authentic-Breads/dp/089594605X/ref=wl_it_dp_o_npd?ie=UTF8&coliid=I1K2DN21LQOX1K&colid=1TS21MLKHCS2G
Gert
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For those that don't have tapatalk Gerts symbols are watermelon. :)
I love 🍉🍉🍉 too. Yum.
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Gert the book looks goid, have you brrowed it & made any recipes?
Thanks to chookie I love making all types of bread
H :)
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She forgot to bring it with her. They live in Murwillumbah. I do have it on my Amazon wish list but I do have soooooooo many bread recipes.
Gert
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I used this paste in Elisabeth's Mayonnaise (http://www.forumthermomix.com/index.php?topic=4595.0) recipe this morning instead of a raw clove of garlic - used 1/2 tspn.
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Yum yum yum what else can you say about this lol I keep tasting it and as it doesn't make much I will run out of it before using it in a recipe lucky it is so simply to make ;D
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This paste makes the best pizza bianca.
Make dough, i use jamie olivers dough.
Heat stone, lay dough on, put dimples with fingers in dough, brush with evvo , brush with garlic paste, sprinkle a little sea salt, add rosemary & cook in preheated hot oven.
Yummmmm
H :)
Oh hally will be trying that... Lovvve garlic pizza
Drool.........😜
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Made a double batch by cooking the garlic in two lots and then mixing all together. The finished taste is soooooo good. First thing I thought of was add it too the gravy for bangers and mash but then realised the uses are endless. Think this will be a little like the stock pastes and will be very hard to do without.
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And another recipe I would love. Lol. Will get my copy eventually.
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Yes Frozziee yummmmm
I wasnt going to make another batch as we leave next thursday, but yesterday I wanted to use it twice for MM bol sauce, so will make some today & then freeze it. As it only makes a small amount it doesnt last long.
Twitterpad will try & make double. I used the largest garlic heads i coud find :)
H :)
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Made this today,it's just fantastic ;D After scraping out the paste I used the unwashed bowl to make a loaf of No Fuss Bread,the cooked loaf smells divine ;)
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You'll find you won't want to run out of it now CC - I put it in anything and everything savoury.
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I am out of this and need it. Was going to make some but now only have 5 days left of cooking. I wish it made a larger quantity.
H :)
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As someone suggested earlier Hally, just boil the heads of garlic in 2 lots then you can double the recipe once the cloves are removed. Remember Gretchen didn't read the recipe correctly and peeled all her cloves before starting this recipe. She reported back that it worked so guess you could also separate all the cloves from the heads of garlic, leave them unpeeled to save time (as you'd know, they are much easier to peel after boiling) and that way you could fit a lot more into the bowl in step 1. I don't mind making a single batch though, it is quick and easy and if you make something straight after it, the lovely flavours in the bowl just add to the dish.
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That would work Hally. I actually peeled the garlic raw in the TMX before cooking . Easy as. Thread here somewhere. Gert
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Thanks JD & Gert.
JD please :) put the link up for peeling garlic.
Gert was it quicker than squeezing out the garlic once cooked?
H :)
Was going to make your foccacia but no garlic paste, so making another bread instead.
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No it was not quicker but you can put a lot more into the recipe. ;D
I think you just separate pop into jug, reverse then add some water and skins float to top. Just go to search and it will save Judy the time.
Gert
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Gert,
I have searched for ths many times over the last 8 months.
Even had a go myself at trying to peel the. Had to throw all the garlic out as it was all chopped in a mess. >:(
H :)
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(http://img.tapatalk.com/7bd3ca14-37bd-c466.jpg)Hally I just googled it.
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Thanks gert , i was searching on the forum. Never thought if google ??? ???
Thanks again.
I have your foccacia rising as we speak, its going to be huge!!!
H :)
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Show us a pic when it is finished. It is a biggun!
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Thinking of splitting it into 2, its not huge, its massive ;DLOL
Its had nearly an hours rise.
H :)
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Told ya! You could split it in half either way and freeze it.
I bet it looks great. Good party piece.
Gert.
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gert by the sea
thanks for that infor on peeling garlie its so easy and fun to
l was so surprised that it worked so well and quick too
this is my first recipe l want to try in teninas book
it sounds so yummy
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Good one Nazar. I was amazed that it worked so well too. Use it all the time for peeling a bucket load of garlic at once. Any questions here And you will get a lot of friendly help. Never be afraid to ask and use the search facility too. If all fails go to google and ask a question normally like who what where when and why.
It that fails we have Judy Dawn and andiesenji. Two amazing women. Of course there is Helene at superkitchenmachine too who did one of her amazing slideos on garlic peeling. Aw shucks we are all pretty good here eh?
gertbysea
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here we go
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That looks lovely Hally, another recipe to add to the never ending list of must try's.
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Thanks Jen, yes was as yum as it looked. cut it into quarters, gave 1 section to our neighbours, 1 1/2 sections with us and froze the rest.
Our neighbours are very old but they have a young male relative living with them, he came over to tell us what a fantastic cook I am. That made my day ;D
H :)
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Yummo! Too easy eh?
Gert
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Yes too easy & massive.
Having some tonight with minestrone soup.
H :)
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Made a batch of this tuesday, its now thursday, only 1/2 left. I used the largest garlic heads I could find, cost me $8.15.
I just seem to get through this sooo quickly. Need to make a very large batch next time ;D
H :)
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I'm thinking next time I will simmer more garlic in a large pot on the stove, then blitz it all up in the TM.
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Good thinking Maddy. How long do you reckon the stove top?
Do you find you just race through this yummy paste?
H :)
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Or you could do what I accidentally did by not reading the recipe and peel all the cloves first then you can get a bucket load in the bowl.
Gert
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Another good plan :D
H :)
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Yes for my next lot I'm planning similar to Gert, only I will leave them in their skins. Will keep an eye on them as will probably take a bit less cooking time than the clump of the whole bulb. :)
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So glad I am not the only one who needs to make much larger batches.
Cant wait to hear how you all go :)
H :)
Fixed ;D
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Are you using the dictation thingy on the iPad? Too funny but I get it.
Gert
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Ok, all gone in 3 days!!!!!
Need to make more tomorrow or at the weekend.
H :)
Today bought 9 large garlic heads, so will work out how to do them :)
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I made a double batch today. Cooked for 13 mins. They just fitted in & cooked all ok, some were very soft & about 2 bulbs were just enough cooked.
Glad I managed 6 large garlic heads. It did seem to make more than double my usual ???
Next time I woukd blitz them in 2 stages.
1 lumpy for bread, pizza etc
1 smooth for gravies, soups etc.
H :P
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Great idea, Hally. I've made this - and gave some to my neighbour who also loved it! I'm wondering if the taste would change at all if the garlic were roasted instead of boiled. I'm planning on trying it just to see . . . . .
Found this which is interesting - it allows for roasting 12 garlic heads using a muffin pan . . .
http://simplyrecipes.com/recipes/roasted_garlic/
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I have roasted garlc with our veg & we have eaten it. I am sure its pretty much the same. Great plan, a whole oven full of garlic, yum
H :)
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Yep - usually just tossed in with the other roasting vegetables . . . or with the good ol' chicken with 40 cloves of garlic ;D
But must admit I like the idea of the muffin pan . . . .
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I have just made this tonight and whilst it is amazingly yummy, the quantity is pretty tiny and I reckon I will go through the jar in no time. I bought 15 heads of garlic today for $3 so I think the idea of simmering them on the stove first and then using the recipe, obviously by adjusting the quantities will be a winner. What a wonderful recipe though!
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yes its not much, mine fits into a small empty jar of anchovies which is 140g
The next day:
(Oh forget what I said! I went to make this recipe again and realised the last time I probably only used 3x cloves not 3x heads... :-))...will make some more today and see how much it all weighs. I think knowing that will help when finding the right jar to put it into)
The day after that:
No, I think I used 3x heads of garlic the first time I made it :-)) I remember they were small ones (possibly grown in Australia), the ones I used yesterday were huge ones (grown in Argentina) and filled a Tomato Salsa jar up 2/3.
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Today I separated 6 heads of garlic into individual unpeeled cloves and followed the recipe (using double of the other ingredients). By the time it took me to separate all the cloves I could have cooked 3 whole heads as per the original recipe, and then cooked the next 3 heads. :-))
Will def cook it the 3 heads x twice next time for sure. :D
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Oh my stars!!!
This is delicious!
Thanks again Tenina
Rara x
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I made this last night in my Thermo Chef. I had bought a bag of garlic at the market recently, and they were only small heads - some of the heads only comprised 3 large cloves, and some had only one clove, I decided to use 12. I put them into the TC with the butterfly attached as I don't have a reverse function, and I didn't want to chop them up! The cloves kept stopping the butterfly from moving, so not wanting to blow up the TC, I got out my saucepan and cooked them on the stove. I bought them to a boil and then simmered them for 15 minutes. I let them cool a little and then squeezed out the soft garlic.
I put all the ingredients in the TC with the butterfly and used the cook(varoma) function, speed 2 for 7 minutes. After 7 minutes, it was really sizzling, and I was concerned that I would burn it, so I then stirred it for another minute at speed 1 with no heat.
I then let it cool a little, removed the butterfly and blended it at speed 5 for about 10 seconds, and then put it into my jar.
I didn't wash out the bowl before making the creamy garlic prawn risotto of dinner. Yum.
(http://img.tapatalk.com/0e023b92-c1cc-1b68.jpg)
(http://img.tapatalk.com/0e023b92-c2a5-798f.jpg)
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Another success, you will love this paste ES.
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ES, you will find that it wont ast long, it goes in everything I cook :)
H :)
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Just made this while waiting for the French baguette to rise,...already made pasta dough aswell... Italian sinner tonight!
It's lovely, my vinegar addicted eldest daughter will love the balsamic tones in it for sure.
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I've just received my copy of Teninas book and spent last night leafing through all the recipes. This is top of the list of things to make.
Ok, all made and it's yummy. I'm going to add a spoonful to my rather bland chicken stroganoff from the freezer and hope it does the trick. ;)
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My hubby and I had it on toasted thinly sliced baguette ( also in the tenina book). Yummy. Went and bought jars today so I cn make a big batch.
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I keep forgetting to review this recipe. I have made it over and over again. Today I have just used it in a tomato ragu, along with umami paste to go with veal involtini. I have also just added to curried cauliflower soup. I have used it some many times I can't remember everything I use it with! :)
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WOW guys, so glad you are loving this recipe…I need a few people to go and post pics of the recipes that they have been making out of FFS onto my facebook page…if you can??
I would appreciate it…thanks guys. ;D ;D
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I would if I could figure out how to get them on FB from my iPad.
Gert
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Sorry Tenina, I dont do face book. I could email you a photo & you could put it on if you like.
Just made 4 batches of this, yum, yum yum
:)
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Heres a photo
(http://img.tapatalk.com/3ab2d340-22c2-0303.jpg)
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I'm a little facebook challenged. I try and learn something as regularly as possible, because I don't want to be left behind in the technology race. I wouldn't know how to post a pic on Tenina's fb - maybe you can explain how to do it Tenina and we'll try ;D
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I managed to do it once only by downloading instagram and fiddling with it until i put one of my pics from my iPad onto FB. I never have done it since But when I have time I will try again.
THen again you can email a pic to your computer and do it from there.
Gert
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I can upload an instagram pic directly to my FB page, but I don't know how to do it to someone elses - would that be possible?
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Oh goodie then you can show me. I don't think you can put stuff on others but they can share it to their page from yours. I stay away from FB .
Gert
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Its easy you go to her page if using ipad and click on share photo, select from your library and post
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I'm not on Facebook, or I would post some photos. I love Tenia's book and her recipes. I am thinking of joining Facebook......
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Sorry Tenina, I dont do face book. I could email you a photo & you could put it on if you like.
Just made 4 batches of this, yum, yum yum
:)
H i could add the photo for you.
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Good one, Uni please do.
:)
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Good one, Uni please do.
:)
hally i have added the photo, would you like to make a comment on Caramelised Garlic Paste and i will add that 2
will i say its from H from the forum ?
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Ok, yes H is good.
I make the paste regularly, love it on pizza & foccacia. Also great to use in dishes that require garlic. Just adds the extra oomph to my dishes. H from Thermomix forum.
Thanks Uni
Can I view the fb page or do I have to be a member?
:)
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Its easy you go to her page if using ipad and click on share photo, select from your library and post
Dead set? I never knew that. Too easy. Thank you million times Frozzie.
Gert
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Its easy you go to her page if using ipad and click on share photo, select from your library and post
Dead set? I never knew that. Too easy. Thank you million times Frozzie.
Gert
Nope could not do it from the iPad.
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Gert, your post (pic) as well as Fundj's is showing up on my Facebook newsfeed, so it's definitely worked. :)
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I must have misunderstood you Frozzie I thought you were telling me how to upload a photo from my iPad to FB. That is what I cannot figure out. I can only upload my photos from my library on my computer to FB and not those on my ipad.
If anyone knows how to upload a photo to their FB page by using the iPad and the photo library on their iPad please let me know.
Gert
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If anyone knows how to upload a photo to their FB page by using the iPad and the photo library on their iPad please let me know.
Are you using the FB App Gert or are you looking at FB through Safari? If you are on the App all you do is go on to Tenina's page and click Share Photo. It will bring up the choices to take a new photo or to choose from your library. If the photo is on your iPad it will appear in the library option. If you are going through Safari on Tenina's home page under all the lovely photos is the option 'Post' or 'Photo/Video'. Click on the photo/video option and the upload photo/video. You can then choose a file from your computer. I think I'm right in saying that if you are accessing FB via Safari from your iPad, it will not allow you to upload your photos. I had this problem with Flicker. Hope that helps.
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Hello and thank you brumington. I am using FB through Safari rather than through my app. Now I get it. I do not use FB much. I will give it a go with the app and thank you.
Gert
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Hello and thank you brumington. I am using FB through Safari rather than through my app. Now I get it. I do not use FB much. I will give it a go with the app and thank you.
Gert
No problems!
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Is there any chance I might be able to get this recipe off someone? It sounds really good & versatile so I went to order a copy of the book from Tenia's site, but it's a little too pricy for me just now, and more to the point it's out of stock :-\
*edited to add*
Someone was kind enough to share this with me so Many Thanks!
And just for the record I really am planning on purchasing the book when it's once again available and I'm able to afford it :-*
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Has anyone made this using regular brown sugar? I'm going to make some of this tomorrow but want to know if I can use the sugar that I have or whether I should buy the other stuff :)
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I'd buy the 'other stuff' Thermo Mrs - it makes caramelising the garlic so easy.
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what is the 'other stuff' ;D
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what is the 'other stuff' ;D
Dark brown sugar.
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lol! I've only had a 3 week holiday from Uni and I'm already so relaxed that I've let my language slip to 'other stuff' haha. Thanks for that Judy, I will buy some dark brown sugar today when I buy the balsamic vinegar :)
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Have made this and it is delicious. So handy to have in the fridge, but I need to make larger quantity next time. A great recipe.
Marie
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Have made this and it is delicious. So handy to have in the fridge, but I need to make larger quantity next time. A great recipe.
Marie
LOL that is what we all say!
Gert
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I have just made this for the first time. ... why have I waited so long? !?
I think this will be put in just about everything we eat from now until it's gone! But then I'll make more.
I think I was initially put off by the thought of peeling so much garlic, but the recipe is so clever it's just not a problem!
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Gosh you were slow at making this one Jamberie, it is the most wonderful condiment to have in the fridge along with Tenina's latest garlic sensation from KIS, confit of garlic.