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Messages - courton
Pages: 1 ... 3 4 [5] 6 7 ... 111
61
« on: July 10, 2015, 07:35:27 am »
I have done that Wonder and it works very well.
62
« on: June 20, 2015, 01:32:28 pm »
I also made it for the second time this week. When I first read the recipe ingredients it didn't sound that tasty, but the lemon and the cheese makes it really delicious.
63
« on: June 18, 2015, 09:58:46 am »
Am trying out soup recipes from the Forum. I made this tonight. Delicious especially with the marinated prawns.
64
« on: June 18, 2015, 09:32:00 am »
The chair looks amazing CC!
65
« on: June 18, 2015, 12:09:20 am »
Will do!
66
« on: June 17, 2015, 09:04:31 am »
This is a really good review for my friend who is trying to decide between the cook processor and the TMX. I have passed it on to her.
67
« on: June 14, 2015, 01:27:17 pm »
I am on the lookout for new soup recipes at the moment and since Thermomixer's recipes are usually very good, I tried this for dinner tonight. We did not have cream on top and for topping I cooked some prawns and sundried tomatoes in a little olive oil and voila...a yummy delicious filling meal.
68
« on: June 14, 2015, 11:52:01 am »
Good to hear Judy.
69
« on: June 13, 2015, 12:45:17 pm »
Yes it is cookie but in woollies they are sold as French green lentils.
70
« on: June 13, 2015, 04:45:46 am »
This is a recipe distributed by my wonderful TMX consultant, Lynette McDonald, who in turn, attributes the recipe to Maria Stuart. Thank you Maria. The soup is delicious. Added bonus: vegetarian and filling!
Ingredients
200g French Green Lentils
100g Parmesan- large cubes
50g olive oil or butter
1 clove Garlic, peeled
1 large Leek or 2 small cut into approx 3 cm chunks
4 sprigs Thyme
Handful Italian Parsley
2 Carrots, peeled cut into 3
250 g Sweet Potato, peeled cut into large chunks
Few handfuls of baby Spinach or shredded Silverbeet
1.2 litres water
TM Vegetable Stock concentrate Freshly ground black pepper
Juice of one lemon
Method
Place TM Basket into TM Bowl and set scales – weigh lentils remove TM basket and soak lentils in cold water.
Place parmesan into TM Bowl and set to speed 9 for 5 seconds – remove from TM Bowl and place in small serving dish.
Place parsley into TM Bowl – speed 7 for 10 seconds – remove from TM Bowl and set aside
Place carrots and sweet potato into TM Bowl - speed 4 for 7 – 10 seconds till evenly chopped – remove from TM Bowl and set aside
Place garlic into TM Bowl – speed 5 for 5 seconds leave in TM Bowl.
Place leek into TM Bowl – Speed 4 for 7 seconds
Add olive oil or butter and set timer to 8 minutes, temperature 100* speed 1 reverse with MC in lid
Add strained lentils, carrots, sweet potato, water, stock concentrate and thyme sprigs to TM Bowl, set timer for 40 minutes, temperature 100* speed 1.5 reverse
Remove lid and using TM Spatula – remove thyme stalks (they should appear when you mix the soup upwards in the TM Bowl)
Add chopped parsley, black pepper to taste and lemon juice – If using shredded silverbeet, add this now. Place lid on TM Bowl and mix speed 1.5 reverse for 10 seconds (if necessary you can cook silverbeet for a few minutes) If using baby spinach leaves, place a small handful into each bowl you are going to serve.
Pour soup onto baby spinach leaves and sprinkle with parmesan.
Enjoy.
NOTE: lentils require shorter cooking time if they have longer soaking time prior to cooking
71
« on: June 10, 2015, 01:30:49 pm »
Judy's soup was a winner as was the caramelised onions made in the SC...will be doing it this way and freezing some from now on.
72
« on: June 10, 2015, 09:20:44 am »
This thread is not as active without Maddy!
73
« on: June 10, 2015, 09:17:43 am »
This is truly shocking Mcmich.
74
« on: June 10, 2015, 07:21:11 am »
I am making caramelised onions in the slow cooker (first time) and will be interested in how it turns out. I plan to sprinkle this on Judy's Moroccan carrot and lentil soup - along with some feta cheese. Perfect dinner item on a cold wintry night.
75
« on: June 10, 2015, 07:17:22 am »
Lachy, I think you may have something really useful here. I put in a query for soups and loved the way the recipe title, photo and reviews came up. Well done. Look forward to seeing all the improvements.
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