Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: cookie1 on August 10, 2012, 06:56:39 am
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Here we are folks. Hope this is OK with you. I'll copy and paste recipes into sections as they come. If they are all here people don't have to go all over the place to find them.
Maybe if we keep this post for the recipes and comments from others as they make them. Whatever works out will be fine I'm sure.
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I am doing this in Tapatalk so I can easily post the recipe.
As you know I don't eat sweets and baking is a mystery to me but as needs be for those people at Mawson Base.
Gert's Sledging Biscuits
I used
160 gms raw sugar
135 gms of butter
190 gms of flour
1 egg
1/2 tsp vanilla extract
1/4 tsp salt
1/2 tsp bicarbonate of soda
50 gms oats
60 gms chocolate buds
60 gms dried fruit
75 gms roasted chopped cashews
I chucked the sugar in the Thermothingy blitzing on 9 for a few seconds. Then I added the butter and flour mixing for a few seconds on 4. Then egg into my jug mixing on 4 for About 4 seconds before adding all the rest and mixing on reverse for about 8 seconds.
Roll them into balls then flatten on tray. Into oven on180 for 10 minutes. Made 25
This recipe is loosely based on this recipe
http://mirandagorebrowne.typepad.com/beautiful-baking/2010/12/sledging-biscuits.html
for you cooks who need a proper recipe and instructions.
My DH loves them. I wonder if I could send him down to Antarctica?
(http://img.tapatalk.com/7cba0263-b831-fd53.jpg)
(http://img.tapatalk.com/7cba0263-b857-0d57.jpg)
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ARGENTINA
Steak with Chimichurri, from The Cook & The Butcher
For the chimichurri
60g flat leaf parsley
6 garlic cloves
3 tbs fresh oregano leaves
180ml olive oil
Salt & black pepper
1/4 tsp red pepper flaes, I used chilli flakes, but not as much
3tbs red wine vinegar
Add all ingredients except olive oil to TM, then add olive oil & incorporate slowly. Marinade 1-6 hours, using 1/2 of the chimchurri.
Steak 1kg
Grill steak to pink, rest then slice.
I then had a layer of spinach & grilled asparagus on a board. Add steak, then spread the remaining chimchurri over the sreak & serve.
Enjoy
H :)
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Maori Mud - AKA chocolate self saucing pudding.
100gms butter
150gms sugar
1 egg
1 tsp vanilla essence
170 gms plain flour
2 tsp baking powder
1 tlbsp cocoa
Sauce
85gms brown sugar
1 tlbsp cornflour
30gms cocoa
500mls boiling water
Add butter, sugar and egg to the *: 30 seconds on speed 5 - scraping down as necessary.
Add flour, baking powder and cocoa to butter mixture and mix 20 seconds on speed 5
Spoon mixture into a greased dish.
No need to wash *: add all the ingredients for sauce and mix 15 seconds on speed 3.
Pour boiling mixture over the back of a spoon onto the pudding.
Bake at 180C for 35 minutes.
Converted from the Edmond's cook book. The Edmond's factory is in Christchurch.
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PITCAIRNE ISLAND
PILHI CORN
Mix the following ingredients in a large bowl then transfer it to a dish which will fit into the varoma.
170 g polenta
420g grated sweet potato (kumara) - 6 cm chunks grated in TMX 3 sec/speed 6.
1 tsp salt
1 litre milk - I included some lite coconut milk I had leftover (110g)
Place 1200mls boiling water in the TM bowl, set the varoma dish in place and steam for 60 mins/varoma temp/speed 4.
I'm not sure how this is eaten but we had it as a dessert with lashings of pure maple syrup and enjoyed it. It makes heaps and as maple syrup is not cheap, perhaps some light brown sugar or golden syrup could be added to the mixture before it is steamed otherwise you will go through a whole bottle of maple syrup in no time.
Makes up to 8 serves.
Update, I have served Gourmet beef casserole over this Pilhi Corn and it is therefore suitable for sweet or savoury dishes. I have had it for breakfast, dinner and dessert now.
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Beef Empanadas from Argentina
The trick to making these beef empanadas is to cut the beef into very small pieces (carne cortada a cuchillo). The Tucumán region of Argentina is famous for these artisan handmade empanadas filled with seasoned, finely chopped beef and onions. Optional ingredients include raisins, olives, and hardboiled eggs, although raisins and olives are not traditional. You can make these in one day, but the filling tastes best if allowed to rest in the refrigerator for 12-24 hours. The dough can be made ahead as well. If you have left over pot roast, it works very well in this recipe.
Prep Time: 14 hours
Cook Time: 25 minutes
Total Time: 14 hours, 25 minutes
Ingredients:
1 pound beef steak, i used 500g sirloin steak
1/2 cup beef fat, lard, or vegetable oil, i used veg oil
1 cup chopped white onion
2 cloves garlic, finely chopped
1 teaspoon cumin
2 teaspoons paprika
1/4-1/2 teaspoon chili powder
1 teaspoon salt
3 green onions, white and green parts sliced crosswise into thin rings
1 cup raisins, soaked in hot water for 5 minutes and drained (optional) did not use
1/2 cup chopped green olives (optional) did not use
2 hard boiled eggs, chopped (optional) did not use
salt and pepper to taste
2 1/2 teaspoons salt
1/2 - 3/4 cup water
4 1/2 cups flour
3/4 cup lard or vegetable shortening
Preparation:
For the Filling:
Finely chop the beef into 1 cm. square pieces.
Cook the garlic and the white onions in the beef fat or oil until tender.
Add the paprika, cumin, salt, and chili pepper, and stir well.
Add the beef and cook until just browned. Add 1/2 to 1 cup water and simmer for 5-10 minutes more, allowing water to boil off. The filling should be juicy but not watery, and the meat should be tender.
Stir in the green onions and sauté 1 minute more. Stir in optional raisins, green olives and hard boiled eggs. Season with salt and pepper to taste.
Chill beef mixture for 2 to 24 hours.
Make the dough:
Sift the salt with the flour into a bowl.
Using a pastry cutter or your fingers, cut the lard or shortening into the flour until well blended. Slowly stir in the water a little at a time, reserving some.
Turn the dough out onto a flat surface and knead, adding more water if necessary until the dough comes together into smooth clump. If you add too much water and the dough is too sticky, you can knead in some more flour.
Knead the dough for 5 to 10 minutes, until it is smooth and stretchy. The dough should not be sticky at all. Cover dough with a dish towel and let dough relax at room temperature for 30 minutes. You can wrap the dough in plastic warp and keep in the refrigerator overnight.
Shape the empanandas:
Preheat the oven to 450 degrees.
Roll out half the dough very thin, to 1/4" thick. Cut the dough into 4-5 inch rounds, using a large cookie cutter, bowl, or coffee can. Knead the scraps into a ball and let the dough rest, covered, while you roll out the other half of dough. You should end up with 20 to 24 rounds, depending on the size.
Place 1-2 tablespoons of filling in the middle of a dough round. Brush edges of circle with water. Fold the round in half over the filling, and press down hard along the edges to seal.
Starting at one end of the pressed-down edge, fold the edge towards the middle and press down. Move your fingers over 1/2 inch and fold the edge into the middle again. Continue around the sealed edge of the empanada, folding the edge over itself, to make a twisted rope effect.
Bake the empanadas for 10 minutes, then turn the temperature down to 400 degrees and bake for 10-15 minutes more. The empanadas should be golden brown.
Store baked empanadas in the refrigerator or freezer and reheat in the microwave. Unbaked empanadas can also be frozen.
We found the pastry hard work rolling, I had puff out just in case, was worried it might not be good.
Didnt need it, the pastry is fantastic, the whole empanadas were very delicious, made them over 2 days & would make thm again. Yum yum.
:)
Cant seem to post photo again ??? :(
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While in Tahiti I thought it would be nice if we could try their Tahitian Sweet Bread. It's very nice. Next time I make it I will reduce the sugar a bit as obviously they have a sweeter tooth than I do.
Tahitian Sweet Bread[/
Ingredients
175g plain flour
100g whole wheat flour
150g sugar
1 teaspoon carb soda
1 teaspoon baking powder
½ teaspoon salt
240ml plain yoghurt
2 large egg whites
2 tablespoons vegetable oil
1 teaspoon vanilla extract
½ teaspoon crystalised ginger
juice and zest of 2 oranges
100g dried mango
100g dried pineapple
Preparation
Preheat oven to 1800. Grease a 23 x 13 cm loaf tin.
Chop mango, pineapple and ginger. Speed 8/ 5seconds. Set aside. I needed to chop a few pieces of mango that wouldn't chop.
Put flours, sugar, soda, baking powder and salt into bowl. Speed 4/ 10 seconds. Set aside into a large bowl.
No need to wash bowl, add yoghurt, egg whites, oil orange juice and vanilla. Speed 5 /5 seconds.
Add the yoghurt mixture to the flour and stir only until JUST COMBINED. DO NOT OVER MIX.
Stir in zest, mango, pineapple and ginger.
Place in tin and bake for about 50 minutes. Leave in tin 10 minutes before removing.
I have based this on a recipe from recipes 4us.
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(http://img.tapatalk.com/7891c1e1-0adc-8322.jpg)For some silly reason the recipe can't be seen on my iPad. Silly computers. Perhaps it is because I am on tapatalk. Here is the photo.
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I can see it on my iPad cookie and it looks fantastic. How does it taste. I really like the recipe.
Gert
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It's lovely Gert. A little sweet for me, so next time I'll reduce the sugar a bit. Just a very gentle hint of ginger in it, I may add more ginger next time.
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Here is my contribution for Tahiti - the original recipe can be found here. (http://www.whats4eats.com/poultry/poulet-fafa-recipe)
Poulet Fafa - Tahitian chicken with taro spinach leaves - Serves 4
Ingredients
1 onion, cut in halves
2 cloves garlic(I used a heaped tspn Tenina's caramelised garlic paste)
2cm piece of ginger, chopped roughly
1 tblspn oil
500g - 600g defatted chicken thighs cut into 5cm pieces
250mls chicken stock (I used water and 1 tblspn Tenina's chicken stock powder)
1 tblspn cornflour or arrowroot
250 mls coconut cream (I used lite)
2 good handfuls baby spinach
Chop onions, garlic and ginger 2 sec/speed 5.
Add oil and saute 5 mins/varoma temp/speed 1/reverse
Add chicken and stock.
Cook 30 mins/100o/reverse/soft speed or speed 1 if the meat is not moving enough/MC off.
Check for seasoning and add S & P to taste.
Mix cornflour with coconut cream and add to the TM bowl along with the spinach.
Cook 5 mins/100o/reverse/soft speed or speed 1/MC off.
Looking at the ingredients for this recipe, I wondered if it would be lacking in taste but it was really nice. I made it in the morning and we had it for tea to allow the flavours to develop.
Served with mashed potato and steamed vegies but it could be served over rice.
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Tahitian Fish Ceviche
Tahitian Fish Ceviche
Ingredients
500 g white fish (Mahi Mahi, Gemfish, Blue-eye, Kingfish), cut into 3cm cubes
1 large squid, cut into 3cm pieces
3-4 lemons, juiced and strained
1 carrot, grated
1 onion, finely sliced
1 tbs. soy sauce
½ cup coconut milk
Jasmine rice, to serve
Recipe by: Justine
Time: 1.5 hours
Serves: 4
Print Recipe →
Method
Place the fish, onion and carrot into a large non-metallic bowl.
Add the lemon juice so it just covers the fish, mix well and cover the bowl with cling wrap.
Let it marinate in the fridge for 30 minutes to an hour or until the flesh is pale white in colour.
Drain off the lemon juice and press the fish against the bowl until all the juices are extracted from the fish.
Add the soy and coconut milk and season with salt and pepper.
Serves cold with the hot rice for a great contrast. :)
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La Passita a Mexican raisin liqueur from Pueblo Mexico
This is from memory but exact amounts are not really important.
500 gms of raisins
750 mls Vodka cheapest will do
250 mls Water
1 tsp Ground cinnamon
5/6 Whole cloves
500 gms Sugar
1 litre glass jar
Put all the inredients exxcept the sugar into the jar and walk away for at least two weeks.
Now strain all the liquid through a sieve or muslin squeezing all the raisins. Discard raisins or eat or save for the cake. Better remove the cloves.
Now add the sugar to the remaining liquid and stir or shake until dissolved. Don't touch it for a minimum of one week. I think by then the liquid starts to look clear.
You can always do it with Rum.
Great on its own served with a few raisins in a liqueur glass.
Pour it over your cake.
Add some to your favourite chocolte cake
Use in egg nog
Raisin liqueur is very versatile
I guess you could use any fruit to make interesting fruit flavoured liqueurs
These are a specialiaty in Pueblo
Gert
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MEXICO
Pickled Shrimps
Ingredients:
3/4 cup olive oil
4 onions, peeled
3 garlic cloves, chopped
1kg shrimp or prawns, peeled and cleaned
1/2 cup vinegar
1 1/2 tsp salt
1/4 tsp dry mustard
1/2 tsp pepper
1/4 tsp dried ground chillies or 2 pickled chillies, cut into strips
Preparation:
1. Heat 1/4 cup oil in a saucepan. Roughly chop 2 of the onions, add to oil with garlic and saute for 10 minutes, stirring frequently.
2. Add shrimps/prawns and saute for 7 minutes, stirring occasionally. Remove from heat and allow to cool for 15 minutes.
3. Slice remaining onions thinly, combine with remaining olive oil, vinegar, salt, mustard, pepper and chillies in a bowl.
4. Add shrimps/prawns and baste. Marinate for 24 hours, basting several times. Serve cold.
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Canadian Shortbread 'Eh'
By: D. Crosby
"Easy to make and enjoyable. Love the rich flavors of butter and maple syrup."
What to Drink?
Wine Sparkling wine
Cocktail Death by Chocolate
Hot Non-Alcoholic Tea
Servings (Help)
US Metric Calculate
Original Recipe Yield 3 dozen
Ingredients
455 g butter, softened
330 g packed light brown sugar
560 g all-purpose flour
60 ml real maple syrup
Directions
Preheat oven to 300 degrees F (150 degrees C).
Combine the butter, sugar, flour and maple syrup, blend until smooth.
On a lightly floured surface roll dough out 1/2 inch thick. Cut into desired shapes and place on ungreased cookie sheets.
Bake at 300 degrees F (150 degrees C) for 20 minutes, watch carefully so as not to overcook. Let cookies cool before eating.
Smiley
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Canadian Barn BBQ Sauce
By: GYPSIE8
"This flavorful barbeque sauce for ribs is just like the kind they serve at a famous restaurant in Montreal, Quebec that has people lining up on the street any given night of the week. Try this -- you'll luv it! Don't' skip the lemon juice or cinnamon. Simmer the left over sauce until sugar is completely dissolved and serve as extra sauce for those who like their ribs dripping with flavor."
Prep Time:
10 Min
Ready In:
40 Min
Servings (Help)
US Metric Calculate
Original Recipe Yield 3 cups
Ingredients
1/2 cup applesauce
1/2 cup ketchup
2 cups packed brown sugar
6 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/2 teaspoon ground cinnamon
Directions
In a medium bowl, mix applesauce, ketchup, packed brown sugar, lemon juice, salt, black pepper, paprika, garlic salt and ground cinnamon. Use the mixture to marinate ribs in the refrigerator for at least 30 minutes before preparing as desired. Also use for basting the ribs while cooking.
Nutritional Information open nutritional information
Cheesy Cheesy
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For the Inuits
Seal Stew
Ingredients:
4 cups fresh cut up seal with fat pieces (about 2 lbs.) – (can substitute with beef)
6 potatoes, washed and cut into small pieces
¼ cup ketchup or to taste
1 onion, peeled and chopped
1 small turnip, peeled and chopped into small pieces
3 carrots, average size
3 parsnips, washed and chopped into small pieces
Water as required
Directions:
1. Cut seal meat into small pieces including some of the fat.
2. In a pot over medium-high heat, put in some seal fat pieces and cook out a bit of oil. Add meat and onion and stir-fry until all the pieces have been cooked on the surface.
3. In layers, add the carrots, then the turnips, the potatoes, and the parsnips in that order.
4. Add water to cover. Bring to boil and reduce to medium heat to maintain a slow boil for about 35 minutes or until a fork easily flakes the vegetables, especially the carrots and turnip.
5. Add the ketchup and stir well.
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Unusual recipe that I found in an old recipe book of mine called The Complete Farmhouse Kitchen Cookbook.I thought I would make it for my forum friends to have with our afternoon cup of tea.
Lager Loaf
75g butter
1 tbsp golden syrup or treacle
75g soft brown sugar
2 eggs
275g SR flour
1/4 tsp of bicarbonate of soda
1/2tsp cream of tartar
Pinch of salt
150g lager ( I used Stella Artois)
2 ripe bananas broken into pieces
125g dates,chopped
50g walnuts,chopped ( I used pecans)
Preheat oven 180c or fan forced 160c
1. Line a 2lb loaf tin with parchment paper
2. Heat the butter,sugar and syrup into the TM bowl for 4mins/37c/ speed 3
3. Add the eggs,larger and banana pieces to the TM bowl and beat 20sec/ speed 3
4.Add the flour,bicarbonate,salt and cream of tartar to the TM bowl beat 5 sec/ speed 3
5. Add the nuts and dates to the bowl and knead :: / 15 sec.
Pour the batter into the prepared tin and cook on the middle shelf of your oven for 1 hour 30 minutes.
Delicious sliced and buttered for afternoon tea.Very moist.
DH and I enjoyed our piece of buttered loaf.DS declined as he thought the dates were chocolate drops :-))
(http://i950.photobucket.com/albums/ad348/Cornish_cream/43ee29df50eb81c8ebfec868d0a819a7.jpg)
(http://i950.photobucket.com/albums/ad348/Cornish_cream/3977727b726b296c7dbad99f185e21f6.jpg)
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Looks good CC
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Thanks Uni.It tasted really nice :)
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I love that loaf as it seems not too sweet. You got lucky with DS. silly boy. More for you!
Gert
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Amy have you made your recipe?
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The seal stew? Not yet Cookie, but I plan to do it with the beef option soon ;)
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Looks good CC
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Well not too many interested in posting an English recipe. Thanks for the Lager Loaf CC.
Here is a recipe for a Stilton and Leek Bread and Butter Bake. It came from Silvano Franco by way of the UK Delicious mag.
I have adapted it for the Thermothingy and downsized it for just the two of as as it is pretty rich.
Need
30 gm butter plus some for spreading
1 large leek trimmed and sliced
1/2 tbsp Dijon mustard
4 slices bread I use full grain
2 eggs
250 mls milk
100 gm chedder
100 gm Stilton
Do
Preheat oven to 190
Grease Oven Proof Dish
Cube cheese put into *: on 6 for a few seconds until crumbed set aside
30 gms butter in *:
sliced leek in *: 8 to 10 min 100 deg soft speed or reverse Leeks should be soft but not coloured set aside
Put the 2 eggs ,milk , salt pepper *: speed 5 about 4 seconds
Butter four slices of bread and spread with mustard. I cut mine into triangles.
Layer with bread butter side up then leeks then cheese say 1/3 ed of egg mix
Repeat until used usually two or thee layers.
Leave for about 20 minutes for the bread to soak up the milk then put into oven.
Be sure to put it on an oven tray in case of spillage.
Cook for about 20 to 30 minutes until golden.
Great easy Sunday supper.
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Gert, sounds great, we have leeks growing and love stilton, will try over the weekend
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Stilton is that mouldy cheese isn't it Gretchen? Being the whimp that I am, could I just use more cheddar or a mix of cheddar parmesan perhaps? I have the ingredients and could make it for lunch.
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Gert, sounds great, we have leeks growing and love stilton, will try over the weekend
Yup Judy. You are missing a real taste treat but Parmesan would work.
I am going to use up my baking powder biscuits and make it tomorrow to have with all my leftovers.
Gert
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Here's a shot of the remaining portion (cold) of my version of the Stilton & Leek Bread & butter pudding using 150g tasty cheese + 50g parmesan.
We had it with salad for lunch but it could also be served with a piece of meat or chicken & other vegies as well. Nice one Gretchen. Have often seen this type of recipe around and thought I must one day give it a go. Today was the day.
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That looks great JD. My you have had a busy day. It would be good with a couple of English pork sausages or layered with some jamon.
Just another side dish which is easy peasy.
Gert
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Must give this recipe a go. Love stilton.
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My version with ham.
(http://img.tapatalk.com/d/12/09/08/e7yqyhut.jpg)
Blitzed cheeses.
(http://img.tapatalk.com/d/12/09/08/yvytaquj.jpg)
Leftover baking powder biscuits from the Cowboys sausage and Biscuit Gravy. Cut in half.
(http://img.tapatalk.com/d/12/09/08/u7u6adeb.jpg)
Layering.
(http://img.tapatalk.com/d/12/09/08/e6ajajej.jpg)
Into the oven.
(http://img.tapatalk.com/d/12/09/08/eqyqepu3.jpg)
Oh the heavenly smell.
Gert
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(http://img.tapatalk.com/d/12/09/08/5y3ese2y.jpg)
Not pretty but really delicious.
Gert
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Looks Yummy Gretchen
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Where in the world are we now? I've lost track (I've also lost my haggis recipe for Scotland!!).
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We are in Spain but could be heading to Scotland.
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.. maybe we should enjoy a leisurely break in Spain before heading to the cold northern climes (whilst I hunt around for that blasted recipe again!).
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I agree cuilidh I think the interest in this thread is waning as not many want to post any recipes. We may end it is Scotland with the Haggis to be made for New Year.
Gert
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I agree cuilidh I think the interest in this thread is waning as not many want to post any recipes. We may end it is Scotland with the Haggis to be made for New Year
Gert
You mean Hogmanay, Gert, or perhaps St Andrew's Day - to be honest, I always preferred the tatties and neeps over the haggis!
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Deep Fried Mars Bar
The North East of Scotland delicacy of the deep fried mars bar and where it was invented:
The Deep Fried Mars Bar was invented in Stonehaven, Aberdeenshire, Scotland by the chippie, or chipper as we say in Grampian, Carron Fish and Chip Shop at Allardice Street in 1995.
In 2007 the deep fried mars bar was named as the 10th most unhealthy food ever. Other foods thought to be bad for the health included Spam, Cheesesteak and quiche. This hasn't stopped many regulars at the Carron Fish and Chip Shop from ordering their favourite deep fried mars bar snack. The owner, John Wilson, still sells about 100 deep fried mars bars each week.
Yummy :)
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I agree cuilidh I think the interest in this thread is waning as not many want to post any recipes. We may end it is Scotland with the Haggis to be made for New Year
Gert
You mean Hogmanay, Gert, or perhaps St Andrew's Day - to be honest, I always preferred the tatties and neeps over the haggis!
Oh I hate neeps. Give me Haggis any day. Robbie Burns Day. Is there such a day?
Gert
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Deep Fried Mars Bar
The North East of Scotland delicacy of the deep fried mars bar and where it was invented:
The Deep Fried Mars Bar was invented in Stonehaven, Aberdeenshire, Scotland by the chippie, or chipper as we say in Grampian, Carron Fish and Chip Shop at Allardice Street in 1995.
In 2007 the deep fried mars bar was named as the 10th most unhealthy food ever. Other foods thought to be bad for the health included Spam, Cheesesteak and quiche. This hasn't stopped many regulars at the Carron Fish and Chip Shop from ordering their favourite deep fried mars bar snack. The owner, John Wilson, still sells about 100 deep fried mars bars each week.
Yummy :)
I want deep fried Spam. I love Spam.
Gert
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Yes Gert, there is a special dinner / dance celebrating Robbie Burns every year up here around February each year.
We normally go to, with Scottish dancing, bag pipes ect..
There should be quite alot around Oz.
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Yes Gert, there is a special dinner / dance celebrating Robbie Burns every year up here around February each year.
We normally go to, with Scottish dancing, bag pipes ect..
There should be quite alot around Oz.
What fun. Neeps and tatties with haggis?
Gert
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They do Haggis, great shortbread too.
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I agree cuilidh I think the interest in this thread is waning as not many want to post any recipes. We may end it is Scotland with the Haggis to be made for New Year.
Gert
Sorry Gert, I have just been waiting for the next destination as I'm not familiar with Spanish food!
Yes Gert, there is a special dinner / dance celebrating Robbie Burns every year up here around February each year.
We normally go to, with Scottish dancing, bag pipes ect..
There should be quite alot around Oz.
Damn those bagpipes. Hate them >:(
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I STILL think neeps and tatties are the best part and no one will change my mind!
... and how coule I have forgotten Burns night! Sacrilege - they'll be having my DH's kilt next for forgetting the great bard.
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My DH has 3 kilts, he plays the side drum in our local pipe band....... :D
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Love a man in a kilt. Love the bagpipes. Love a marching band,all in kilts.
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lLve thos drums - is it a snare drum? There is a brilliant drum solo on an CD of old Five Hand Reel's - sends a shiver up my spine! I love hearing a pipe band, not so fond of piobrochd (I think that is the spelling, my Gaelic isn't so hot - it is the classical solo pipe music) though.
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I am I brass person myself ;) Give me brass or big band music any day! ;D ;D
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Seventy six trombones led the big parade.
I am a classical fan but love most kinds of music.
This morning on the ABC I heard the song Sometimes I feel like a motherless child played on a cornet. Kinda different.
Gert
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Thats a lot of trombones :-)) Horrible honky things they are... we were always picking on the trombones in the band I used to play in ;D
I love classical too Gert :) I'm rather fond of Tchaikovsky and Beethoven, but Pachelbel's Canon in D minor is probably my favourite piece of all ;)
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Thats a lot of trombones :-)) Horrible honky things they are... we were always picking on the trombones in the band I used to play in ;D
I love classical too Gert :) I'm rather fond of Tchaikovsky and Beethoven, but Pachelbel's Canon in D minor is probably my favourite piece of all ;)
Many people love that piece Amy and it was 23 in the Classical 100 last year. It is always in the 100. I wonder where it will fall this year
Gert
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It is a gorgeous piece of music :D I can play a very basic version on my piano, but there is nothing like a full orchestra (in tune of course ;D)
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Love that piece too Amy :) :) :) :) :)
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Spanish-Style Scrambled Eggs
Ingredients:
2 medium potatoes, scrubbed, cut into small dice
1 leek, finely sliced
3 tbsp olive oil
1 garlic clove, chopped
4 eggs
3 tbsp milk
100g peeled prawns
Tabasco sauce, if desired
Preparation:
1. Heat oil in a frying pan, add potatoes and cook for about 10 minutes or until just tender.
2. Add leek and garlic. Cook for a further 5 minutes, until softened.
3. Beat the eggs and milk together and season to taste.
4. Add the prawns to the frying pan and then add the egg mixture, stirring gently until scrambled.
5. Serve immediately with Tabasco sauce, if using.
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I vaguely remember posting a recipe from Jamie Oliver for chicken Jalfrezi which was delicious. Maybe it should be here as well.
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Thats a great idea milnead :D
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Here's the recipe you posted milnead. Originally posted here. (http://www.forumthermomix.com/index.php?topic=11801.0)
Chicken Jalfrezi from Jamie Oliver's site
I made a fantastic Jalfrezi Paste from Jamie magazine (Sept/Oct 12) which can also be seen on his website. It's perfectly convertible into a TM recipe, but since I made a bigger amount (x4) I didn't actually use it for the cooking of the chicken, just for the basic paste.
Here goes (the basic paste):
Spices for roasting:
2 tsp cumin seeds
1 tsp brown mustard seeds
1 tsp fenugreek seeds
1 tsp coriander seeds
For completing the paste:
2 garlic cloves
a thumb-sized piece of fresh root ginger
1 tsp turmeric
1/2 tsp salt
2 tbsp groundnut oil
2 tbsp tomato purée
1 fresh green chili
a small bunch of fresh coriander
You simply dry-roast the first four seeds till they brown a little and smell lovely. Let them cool a little, then put them in the Thermomix bowl and grind them, then add remaining ingredients and chop till you get a smooth paste.
This quantity is enough for 2 huge chicken breast halves, cut in 3-4cm pieces (or 3 smaller ones).
I used the paste as a marinade for the chicken (2 hours in fridge), then fried a biggish onion (chopped) and 1 green pepper (not a hot pepper) cut in 3 cm pieces, then added the chicken pieces with the paste plus a little water, and about 150 g of plain yougurt. It cooked in about 25 minutes. Quite delightful. Jamie, I love you!
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Where are all the tapas... ??? In every corner bar in spain!!
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Love tapas :)