Forum Thermomix
Questions Doubts and Requests => Recipe Requests => Topic started by: Jenny H on August 09, 2009, 03:49:57 am
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Hi all
When the recipes in the TM Cookbooks say 'mustard', should I use wet or dry?
Jenny H
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wet
dry is mustard powder
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And you can even make your own in the TMX! I just milled up whole mustard into powder and added a little oil. Not sure if that's how ya make it but it works in all the recipes I've used it in. ;)
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Which kind of mustard seeds did you use? Sounds like another good idea to make something from scratch with no preservatives.
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I made this recipe a few years ago along with other goodies, took them to where we were having lunch and handed jars out to everyone.
Honey Mustard
1/2 cup yellow mustard seeds
1 tsp salt
2 tblspns olive oil
2 tblspns honey
3 tblspns white wine vinegar
Put the mustard seeds into the TM bowl and blitz them for a few seconds.
Add remaining ingredients and mix until well combined. If not moist enough, you can add a teaspoon of extra oil or if a sharper flavour is desired another teaspoon of vinegar.
Leave mustard to mellow for at least 2 days before using.
This recipe was created by Beverley Sutherland Smith - one of Australia's top food writers. There is another mustard recipe in the little booklet called a herb mustard but it has 11 ingredients in it and I though the above recipe was far easier to put together. However, if anyone is interested in the other one I will post it.
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Thanks everyone
The more I learn - the more questions I have.
Once again, my question has been answered - thanks. I do like the look of that recipe judydawn!
Jenny H
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I haven't made it in the TMX hence no times or speeds but I figured it would be easy enough to work out. From memory it was rather thick but great to use in casseroles etc.
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Which kind of mustard seeds did you use? Sounds like another good idea to make something from scratch with no preservatives.
Yes, I used Yellow mustard seeds- I use them in pickling, cornmeat etc
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Many thanks - I will try plain and honey style, there is a farm here that sells an apricot honey mustard - perhaps I will try and reverse engineer that recipe when apricots are in season again.