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Messages - judydawn
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37261
« on: March 11, 2009, 12:02:18 am »
I can see where you are coming from with the mush in the TM bowl - it looks absolutely disgusting and I tend to want to wash the bowl a lot longer than if it was normal cooking. Silly really, it is just peelings I'm putting in there with a bit of water to help it mush up. Our local council is supposed to be providing us with a bin for our vegie scraps pretty soon now and it will all end up as compost but unfortunately for them, they won't be getting any from me now that I know this tip. I just tip it into a barren piece of soil I have around the side of the house but don't know if this will help the soil or not - or do you have to do the complete compost bin thing with layers of this and that. Can't hurt the soil but will it improve it? Anyone know the answer to this one?
37262
« on: March 10, 2009, 11:53:31 pm »
Definitely sounds healthy. Do you add some sort of sauce to the meat and vegies after they have been steamed in the broth or just eat them plain? I freeze packets of left over rice - always nice to have on hand for a quick addition to a meal and especially good for stir fried rice the old fashioned way.
37263
« on: March 10, 2009, 11:47:11 pm »
Hi Caroline, how much couscous and how long do you steam it for - sounds like another use for the varoma and I think we are all warming to the idea of using it more. The more hints, tips and recipes we can read about on this forum the more inspiration I think we all get to use it.
37264
« on: March 10, 2009, 11:16:43 pm »
Hi Amanda, we live in a different world don't we but good to see you wanting to know all about our food. To explain a dim sim I googled it and Wikipedia dictionary explained it as - a meat dumpling made from pork (you can use other meats like chicken) which is steamed or deep fried and served with soy sauce. It was developed in Melbourne but was undoubtedly inspired by the authentic chinese meal called dim sum.
I made them from a recipe submitted by karenleigh of Canberra to another Karen in Canberra's blog page - as long as you can buy the gow gee wrappers over there, they are simple to make. Try a chinese grocery for them. The recipe was adapted from one in the book 'Full Steam Ahead" - do you have that book for your TM. The whole book is more suited to European countries than Australia and they make the pastry themselves - it is far easier to buy it ready made and it is as cheap as!
37265
« on: March 10, 2009, 09:02:44 am »
Name of Recipe:Quick Asian Soup
Number of People:4 serves
Ingredients:4 cups chicken stock
1/2 - 1 cup chopped BBQ chicken
300g creamed corn
12 leftover veroma steamed dim sims (frozen or fresh) or buy a packet of small dim sims.
3 shallots, finely sliced
soy sauce to taste
Preparation:
Place everything in TM bowl and heat on 90oC for 8-10 mins on reverse, soft speed.
Tips/Hints: This is a thin soup made basically from leftovers. Packet stock works well.
37266
« on: March 10, 2009, 08:31:53 am »
Had a quick tea tonight - made an asian tasting soup and used up some of my leftover steamed dims sims. It is a quick 5 minute soup (if you have the ingredients in the house of course) so will post it in the Soup section.
37267
« on: March 10, 2009, 08:26:57 am »
Amanda, must thank you for your comments on the cook books. I wasn't sure if I had come on too strong and it is nice to have someone agree with you on this matter. 
37268
« on: March 10, 2009, 07:56:03 am »
Shortcrust Pastry Page 119 Everyday cookbook
Successfully made this at the weekend - never made pastry before in my life so was pretty proud of myself. Made it 2 ways, once with butter and then with margarine (to see what the difference was). The butter one was easier to roll and tasted sweeter (?) but the end product looked exactly the same. I made pasties - those you buy are either too spicy or the diced vegies aren't cooked so the TMX chopped them to perfection in around 3 seconds and I just added around 180g mince meat. Made 8 out of the 2 lots of pastry but could get more if I made them smaller.
Will certainly do again - a big 5 out of 5 for me. No longer am I scared of pastry making.
37269
« on: March 10, 2009, 07:48:18 am »
Good excuse Karen!! You know you could have emailed me and I would have given it to you again. Let me know what it is like by the way. Thanks for your ear at the weekend too - it was much appreciated.
37270
« on: March 10, 2009, 07:40:09 am »
Amanda, I used a tin 17cm x 27cm and the slice (when cooked) is only 2cm thick - well, mine was anyway! It wasn't all that firm when I took it out of the oven but when I reheated the leftovers the slice became much firmer so if you want it for the childrens' lunch boxes, I'd cook it 25 minutes at least.
Cookie1 - I just checked the slices I had in the freezer and no, the apricots didn't sink to the bottom - there is cake below and above the apricots in my slice so I don't know what caused your problem. I followed the recipe to the quantities given. Karonjulie might have an answer to your question. Good luck with the next batch, it is certainly tasty with lashings of cream.
37271
« on: March 10, 2009, 07:26:23 am »
I would just use double the quantity of a tomato sauce or ketchup and you will have to cook it longer so that it reduces. Or perhaps use tomato puree instead of the sauce. Any suggestions from other readers?
37272
« on: March 09, 2009, 09:30:29 pm »
No, that's the pork fillet. Scotch fillet has a little fat in it but is still a good cut - it would cook up moister than the pork fillet I would think.
37273
« on: March 08, 2009, 01:20:19 am »
Don't know Karen, never made curry pastes before myself. Maybe someone more knowledgable can advise on this one. I have a jar of kaffir lime leaves in the pantry ready for when I need them but I'm sure they wouldn't be as good as fresh ones. I do intend to go down this path but my folder of 'to do' recipes has now grown to 4cm thick, what with all the good things I have discovered on this forum. So much to do, so few hours in the day! I have become a slave to my TM these past couple of weeks but have done so much more with it since joining this site - it really inspires you to get out there and give things a go. My freezer is full but I keep going out buying different things to try and not using up what I have already got in there - it has always been a bad habit of mine and these days, with the supermarket just around the corner, there is really no need to have a freezer full of meat is there!!!  )
37274
« on: March 08, 2009, 12:14:30 am »
I actually do that Bron, don't know why, maybe I read that tip somewhere a long time ago and forgotten the reason for doing it. It must work because garlic doesn't repeat on me. This is a helpful hint for our forum, good one!
37275
« on: March 08, 2009, 12:10:10 am »
This is from Nico Moretti's 'Cooking Passions' which has a few things converted to suit the TM.
PASTE
2 tsp coriander seed
1tsp cumin seed
2 tbsp (40g) galangal (Thai ginger) peeled and sliced
4 kaffir lime leaves, finely chopped
4 coriander roots, bottom 2 inches of stalks with roots, trimmed
4 garlic cloves
4 large green chillies, chopped
4 shallots, peeled and sliced
2 stalks lemongrass, bottom 2-3 inches only, bruised and chopped
1 tsp shrimp paste
1/2 tsp turmeric powder
1 tsp salt
1tsp ground black pepper
3 tbsp vegetable oil
METHOD
Toast the coriander and cumin seeds in the TM bowl for 6 minutes at 100oC on speed 2. Tip out onto a plate and allow the seeds and the TM bowl to cool. Grind the seeds on speed 10 until fine. Add all the other ingredients (except oil), chopping any larger pieces roughly, and mince on speed 9, stopping to scrape down the sides and lid of the TM bowl with the spatula when necessary. When the mixture is beginning to become a paste, add a little of the oil through the lid. Blend at speed 4 whilst pouring the rest of the oil slowly onto the TM lid with the MC in place. Stop when it has all dripped into the bowl and has been incorporated.
He says homemade pastes can be kept refrigerated for up to one month in an airtight container or frozen for up to 6 months. Freeze the paste in 4 tblsp quantities for ease of use. He used 4 tblsps to 600g chicken in this recipe. If you want the whole recipe, sing out and I'll post the rest of it as the total recipe was converted for the TM.
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