Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Condiments and Sauces => Topic started by: fundj&e on May 16, 2011, 11:39:48 pm
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If you have napolitana sauce ready :D
¾ cups of a thick and rich napolitana sauce
1 ½ tablespoons of curry powder mild or hot
1 can of coconut cream (270 mls) or thickened cream
Add curry and nap sauce cook on 100 2 min speed 1
Add cream cook on 100 2 min speed 2
Great sauce to have in the fridge, for Chicken, prawns, rice, mince meat, veggies and pasta.
I add this sauce when I make mince meat pies or veggie pies
Will be having pasta tonight with lots of parmigiano and a touch of chilli
ciao
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Now I see why you always like to have napolitana sauce in the fridge at all times fundj - sounds good to me.
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The list of things I make with nap sauce is end less JD.
We have pasta about 5 nights a week for entrée, every night with a different sauce of course
ciao
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I am making the nap sauce as we speak fundj - also have a doctors appointment in 35 minutes as I stabbed the palm of my hand whilst sharpening a knife (pushing it in and out of the scabbard and into my hand, ouch!). Quick run over to the neighbours for bandaging - I'm sure I am going to need it stitched. :'( :'( :'(
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Oh dear
My legs have gone jelly like. Take care, report back in to let us know how you are
Ciao
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Had 3 stitches and was lucky it wasn't into an artery 3 cm further down. The stabbing was the least painful, the deadener injection was the one that tickled. When the doctor asked me to get up on the bed I asked him if he expected me to faint. Apparently some patients have. Off to try your quick curry using mince after an exciting day :D :D
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Oh Judy what a dreadful accident,but great to hear that you are on the mend.Will it impede your cooking? Definitely no washing up :D :D
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Ouch JD, sounds nasty. And how very brave of you to face an injection.... Is it your right hand or left?
Hope it doesn't hurt too much or impede you from being the superwoman that you are. Do take care :-* :-* :-*
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Ouch JD!!! I hope it heals quickly. I am sure it won't slow you down at all. ;D
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yes ouch!! feeling a bit queezy after reading that...hope its not too sore and it heals quickly as what a pain with anything from washing your hands to cooking...have to be careful!! good re the sauce too fundj but oh wow got the shivers..i would be so hopeless as a nurse or doctor..id be the one fainting lol ..take care JD :)
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Sorry to hear about your hand Judy and hope its not to painful and heals quickly.
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speedy recovery JD
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What a caring lot of ladies you are. Thanks everyone, I'm going quite OK. It's my left hand thank goodness so I am still able to do most things and just put a glove on when water is involved. Thank goodness for the dish washer. The little finger is still numb though so I'm hoping that will disappear soon. Have to keep it covered for a week and have the stitches out next Wednesday. I was quite OK until I got off the bed once the doctor had stitched me up then I think shock set in - my legs felt weak and I felt light headed but it soon passed and so far I have not experienced any pain since he deadened the area. Next challenge will be attending to DH's needs - dressing/undressing him could be interesting, especially putting his socks on.
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Best wishes for a speedy recovery :)
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So sorry to hear about your hand. If it helps, there is a product you can get fairly freely from most chemists called "Op Site" (it also has other names, but explain to the chemist what you want and you should be fine) it's a clear waterproof wound cover - almost like a second skin and is really good. You can fully immerse your wound in water and the wound will stay dry and protected - be sure you use a largish size, though, as it needs a good area to adhere to without springing any leaks!
Take care and good luck.
PS. Seeing as we are on a curry thread - watch those chillis!!!!!
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I made this Napolitana Sauce recipe (http://www.recipelover.com.au/recipe.aspx?id=222) today then cooked 500g mince in the TMX and followed fundj's instructions for a curry in a hurry (only used 2 tspn curry powder & 180mls coconut cream). As usual, bought mince in the TMX is usually very runny with not much substance so I made mashed potatoes and steamed some vegies & added the vegies to the mince curry to help thicken it. It doesn't look too appetising but the flavour was lovely - I would mince my own meat next time and leave it a little bit chunky. Can see chicken thighs making a nice curry too.
The napolitana sauce was delicious and I like the idea of adding some cream to it to make a tomato soup. If anyone wants my conversion of the sauce, I will post it for you. I only used half the amount of oil. One thing I did find was that it cooked up a nice red colour but when I blitzed it a little at the end (not completely necessary really) it did change colour slightly towards orange but only slightly.
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Thanks for that information Cuilidh, will check it out.
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I made this Napolitana Sauce recipe (http://www.recipelover.com.au/recipe.aspx?id=222) today then cooked 500g mince in the TMX and followed fundj's instructions for a curry in a hurry (only used 2 tspn curry powder & 180mls coconut cream). As usual, bought mince in the TMX is usually very runny with not much substance so I made mashed potatoes and steamed some vegies & added the vegies to the mince curry to help thicken it. It doesn't look too appetising but the flavour was lovely - I would mince my own meat next time and leave it a little bit chunky. Can see chicken thighs making a nice curry too.
The napolitana sauce was delicious and I like the idea of adding some cream to it to make a tomato soup. If anyone wants my conversion of the sauce, I will post it for you. I only used half the amount of oil. One thing I did find was that it cooked up a nice red colour but when I blitzed it a little at the end (not completely necessary really) it did change colour slightly towards orange but only slightly.
I never turn down an offer for a new recipe Judy :-)) :-)) Can't have too many recipes( or cookbooks) ;D
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JD I have found with prepared mince that if you put it in the thermomix in big chunks, portions and dont break it up when you put it in that it stays more like mince and doesnt go all grainy at teh completion of cooking...incase its something you havent tried :)
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I did that Frozzie but sometimes I think it depends on the mince too. I don't do mince dishes very often but my results often vary.
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curry spag with broccoli
i steam the broccoli then toss with pasta and sauce