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Messages - Delightful Den

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Starters and Snacks / Re: Chilil con queso dip
« on: September 28, 2011, 12:20:48 pm »
JudyDawn it is served warm as Megan said.  I found that it needed 30 seconds in the microwave after I transferred it from the Thermomix bowl to a serving bowl. It does reheat without separating but the consistency changes. It tends to thin down when reheated so if you are making it ahead I would use a bit more cornflour.

Sara I am in Narrogin Western Australia which is a smallish farming community about 200 km south of Perth. The local populations idea of gourmet is making Spaghetti Bolognese from scratch instead of using a tin of tomato soup.  Al right I am being harsh it is not really that bad. I have never found Monteray Jack cheese in Western Australia, not even from specialist cheese merchants.

DW makes a simple version of this in the microwave using Kraft Cream Cheese and Philadelphia Cream Cheese with Salsa


Starters and Snacks / Chilli con queso dip
« on: September 24, 2011, 06:34:01 am »
Chili con Queso

125gms cheddar or other strong cheese (aged cheddar is best) cut into cubes
250gms milk
25gms butter
30gms cornflour
pinch of salt
70gms salsa

Grate cheese speed 8 for 6 seconds set aside

Add milk, cornflour, salt and butter set 90 degrees speed 4 for 6 minutes

Add cheese mix speed 7 for 10 seconds then heat 90 degrees 1 minute speed 3

Add Salsa, heat 90 degrees speed 3 for 1 minute.

Serve warm with corn chips. I prefer the plain variety.  

The amount of salsa will vary depending on your taste and the heat of the salsa. I use Old Elpaso Thick and Chunky Salsa medium.  I haven't found a recipe for a home made salsa that I like for this recipe.  In America I would use half cheddar and half Monteray Jack cheese but I haven't found Monteray Jack in Australia.

I found that it needed 30 seconds in the microwave after I transferred it from the Thermomix bowl to a serving bowl. It does reheat without separating but the consistency changes. It tends to thin down when reheated so if you are making it ahead I would use a bit more cornflour.

Tips/hints from members

deltamushworn - I worked in Mexican restaurants for years, this was one of the best selling dips. I love it. Served warm always.
Also we used banana peppers in it, a mild yellow Pepper. It is Chilli con queso meaning Chilli  with cheese. It must have some kind of Chilli in it but I wanted to let you know is it was always made with kraft processed cheese block that we grated. No tasty cheese at all, a very mild smooth dip, flavours came from the peppers and onions.

sarah - Definitely tasted like chili con queso.  And I didn't use Monterey jack.  I used Bega So light Vintage cheddar because it's what I have here.  The classic chili con queso recipe that I remember from my youth in Texas was Velveeta (which is very similar to Kraft cheddar in a box) and a can of Rotel tomatoes.  Rotel tomatoes are tinned chopped tomatoes with green chilies. 

maddy - To keep it warm for parties/bbqs, put the dip in the small electric fondue pots that Kmart sell for$12, or on low in a small crock pot.

Scroll to find an alternative recipe from CP with a photo from maddy.

Starters and Snacks / Re: Mozzarella, Tomato and Basil Muffins
« on: September 23, 2011, 03:14:59 pm »
I made these and found them quite light.  I felt like I wanted a bit more flavour so I think I might try adding a bit of Parmesan or swapping the mozzarella for feta.

Desserts / Tried Tenina's Rhubarb & Strawberry soup
« on: September 19, 2011, 02:20:20 pm »
I have made this recipe twice now and it really is good.

Bread / Re: Hush Puppies. and Elephant ears
« on: September 19, 2011, 01:49:03 pm »
Interesting trivia.  In the southern US states hush puppies are fried balls of corn meal that are usually served with fried catfish.

Recipe Requests / Cream of chicken soup
« on: August 29, 2011, 02:14:29 pm »
Has anyone made cream of chicken soup in the thermomix?  I have a recipe that I usually make and DW (I think I've used this correctly) is quite fond of it but I have not quite figured out how to convert it yet.

Bread / Re: Chookie's Sour Dough recipe and process.
« on: August 09, 2011, 03:47:38 am »
Hi Chookie,

What is your starter recipe?  Have you tried this with different flours such as spelt, oat or rye?

Tips and Tricks / Re: Lemnon custard issues
« on: August 05, 2011, 06:05:00 am »
Thanks for the tips.  My EDC does say to mill the lemon zest flour and sugar together for 20 seconds at speed 9.  I have done this each time and pretty much get the same result. I get small (sand grain size) pieces of zest that affect the mouthfeel of the custard. 

I did think of trying lemon juice but thought that this would just curdle the milk.  I also thought about using Limoncello (just like you would vanilla) in place of the lemon zest. 

Cooking with alcohol how could it go wrong!!

Tips and Tricks / Lemnon custard issues
« on: August 04, 2011, 02:22:37 pm »
My wife and I love the lemon custard from the EDC book however it is grainy with pieces of lemon zest.  Am I doing something wrong or is it supposed to be this way?  ???

Recipe Requests / Any one know a recipe for corn tortillas?
« on: July 31, 2011, 02:08:46 am »
HI everyone,

I would like to make enchiladas and can't find corn tortillas in the supermarket without buying a dinner kit.  Does anyone have a recipe for making your own corn tortillas?

Introduce Yourself / Greetings from Narrogin WA
« on: July 31, 2011, 02:05:32 am »
Hi, I have had my machine for a bit over 2 weeks.  I first saw on last year when I went to a demo with my daughter and knew I had to have one.  I have used it pretty much everyday since I have gotten it and have even converted a few recipes.  Everytime I read a recipe I find my self thinkin "How would this work in the Thermomix?" 

So far it has proved to be a good investment.  My wife often works late and I always seem t o be training for some event so have little time for anything else. I do enjoy cooking (and eating which is one reason why I run, cycle and swim so much) and look forward to many happy years with my machine.

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