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Messages - Lemongrass

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Recipe Requests / Re: Hotel room cooking
« on: March 28, 2017, 04:03:02 pm »
Thank you all for your help and advice.
They're renegotiating the hotel package and it seems lunch will be included. I'll still have to figure out breakfast and dinner. Thermomix will still be part of the trip, and following your advice here I'll also bring the Varoma.
I got hold of a French TM book called "A toute vapeur", which may be the equivalent to the "Full Steam Ahead" book. There's an omelette recipe that calls for wet parchment paper - I'll definitely try that one at home before i go.

My other concern is tap water. It is not recommended to drink mexican tap water, and I wonder is getting water to boiling point when steaming is enough to kill the bacteria.
I found this article about "Bacdyn" but I'm a little weary when it comes to use it in cooking water.

Recipe Requests / Re: Hotel room cooking
« on: March 24, 2017, 06:01:37 am »
Thank you for looking Cookie. I think I'll stick to very basic cooking. I'll just have to feed myself, won't do anything too fancy.

Recipe Requests / Re: Hotel room cooking
« on: March 09, 2017, 08:57:13 am »
That will enable you too steam chicken etc and make some of the all in one meals.
I compiled a book of thermomix recipes that I could easily make in the caravan. I will hunt it out (if I can!) and list them for you.

Thank you Cookie, the caravan book could be really helpful and definitely an interesting read!

I was planning to steam chicken in the steaming basket – is that not possible?

Recipe Requests / Re: Hotel room cooking
« on: March 08, 2017, 06:53:29 pm »
Thank you Judy. Good idea on the spices, I'll buy some over there. Not sure if cooking is allowed, but considering they're not offering any discount on food, I'll take my chances.
I'll browse around and will try recipes at home before I leave

Recipe Requests / Hotel room cooking
« on: March 08, 2017, 05:26:01 pm »
Hi everyone,
I will be staying in a hotel in Mexico for 2 full months...and just found out that meals are not included in the hotel package  :'(
I'll have a mini refrigerator, but no stove, oven, or microwave oven so I've decided to pack my trusted TM31 in my luggage.
I'm trying to think of breakfast / lunch / dinner recipes that do not require much equipment (I'll buy a basic plate, bowl, cutlery and containers for leftovers but won't have a full kitchen with me). I will not bring the Varoma as it takes too much space and I don't actually use it that much at home.
At the moment I'm thinking smoothies for breakfast, risottos every now and again, steamed veg in the basket, and eating out on my days off (Sundays) when I have enough time to get to a restaurant.
If you have any suggestions, that would be really helpful. I wish they'd release a TM dorm-room survival cookbook!
Thanks for your help and advice

Thank you Judydawn. I'll try with a different type of lentils and less water next time.

Main Dishes / Re: Butter Chicken & Tikka Paste
« on: September 29, 2012, 09:53:36 am »
Lots of work to get them in there but worth it to get your own database of recipes to refer to.
Hi Kulsha,
Typing up recipes just became MUCH easier! I found an app called "SmartScan OCR" and it works wonders! I just take a picture of the recipe through the app and then email it to myself, then copy / paste / add pictures and tweaks to Paprika. What a time saver!

I love dahl. Unfortunately I don't have the Australian EDC. I found this dahl recipe ( )through Google and was wondering if it was the same as in the book. Could someone please have a look? Looking at the posts in this topic I think it may well be the same, in which case 400ml water made it way too runny... And I used pre-soaked Chana dahl, still crunchy after 35 mn cooking...
Thank you

Main Dishes / Re: Butter Chicken & Tikka Paste
« on: September 09, 2012, 01:11:36 am »
It's actually an Ikea Grundtal drying rack, perfect size for landscape mode!
A bit like this one but smaller

Main Dishes / Re: Butter Chicken & Tikka Paste
« on: September 08, 2012, 02:14:17 pm »
Thank you so much for typing these up! I'm in the process of adding my favorite curries to Paprika and typing up the whole indian cookbook is, er… tedious... I have an improvised iPad stand above my countertop and it works great.

Chit Chat / The 4-hour Body Slow-carb diet
« on: September 08, 2012, 01:00:18 pm »
I've just flicked through this diet book and it looks simple and straightforward. The Amazon reviews seem to be really good.
The basic idea is cut out all white carbs and replace them with beans and lentils. Yet when I searched the forum for recipe ideas I couldn't find any mention of it.
Has anyone tried it? Any good outcome?

Chit Chat / Re: Singapore, shopping for Asian kitchen items
« on: September 08, 2012, 12:53:28 pm »
Lemongrass, thank you. What do they sell there? At that time n the morning, I can grab a cab & leave the boys in bed. Just googled it its abig shopping centre, thank you :)

They sell literally EVERYTHING. But in a messy, keep-looking-it's-in-here-somewhere kind of way. Mustafa was initialy a single shop but they they expanded on and on, and now the "center" takes up most of the street.
Items I've purchased over time (in no particular order): rice cooker (much cheaper than at Takashimaya), all sorts of cooking utensils and storage boxes, yoga mat, nail clippers (Samurai with built-in nail collector, who would have thought!) torchlights, various indian spices including cassia leaves I couldn't find in Delhi... If you know the Japanese chain Daiso, well think of a huge, overstocked and overstaffed messy Daiso. I realise I'm not being very encouraging, but it's worth a visit.
And yes, you can definitely go there while your family is sound asleep.

Chit Chat / Re: Singapore, shopping for Asian kitchen items
« on: September 07, 2012, 03:41:01 pm »
Try Mustafa in Little India (Farrer Park MRT), you'll find items you never even dreamed existed! It's a pretty chaotic place though. I usually go very early in the morning (7 am on Sundays is a good option) to avoid the crowd. Good luck!
(It's open 24/7)

Desserts / Re: Basic panna cotta
« on: September 01, 2012, 12:15:49 pm »
For those of you who can't get hold of gelatin powder, you can replace the 3 tsp of powdered gelatin with 6 leaves. Just soften them in cold water for 10 minutes. Keep in mind that gelatin leaves should not be brought to a boil, so make sure you bring down your temperature to 80° before you add the leaves to the bowl.

I didn't have enough cream so I used 330ml cream and 300ml milk. It was my first attempt at homemade panna cotta it worked perfectly.
Thank you very very much Fundj

PS. I topped it with Raspberry coulis. Unfortunately I don't have the Australian EDC so I improvised :

Blitz 200g frozen raspberries, add lemon juice and sugar (80g was too much)
Cook 10mn / 80° / speed 3
It was good but felt a bit gritty on the teeth because of the raspberry seeds

Chit Chat / Re: Chookie in Norway
« on: June 10, 2011, 04:22:03 am »
Solsikkebrod.   Ihave tried to google it,  without much luck.

Try using "ø" instead of "o" in brød

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