Author Topic: Bron's Spanish Vegetable Stock Concentrate  (Read 26468 times)

Offline bron

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Bron's Spanish Vegetable Stock Concentrate
« on: April 02, 2009, 06:41:07 pm »
Well I have just made a Spanish Vegetable Stock and I see it differs from this one.

This one is very popular here. Thought I would post it for you to try too!
2 cloves garlic
handful flat parsley
2 carrots
1 small turnip
1 parsnip
1 sticks celery including leafy part
2 leeks
1 onion (I weighed all these ingredients and it all weighed 820g)
Place them all in THX and blitz 7-10, then add 200g salt and 20g olive oil and program 30 mins, 100, speed 2 & 1/2.
Then blitz 7-10 for 30 seconds and store in fridge in a jar.

Will try your one Thermomixer next time and compare ;D ;D ;D
« Last Edit: April 02, 2009, 11:35:33 pm by Thermomixer »
Amanda

Spain

Offline Thermomixer

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Re: Bron's Spanish Vegetable Stock Concentrate
« Reply #1 on: April 02, 2009, 11:40:02 pm »
Thanks Amanda - moved you post as it is a New Recipe - and gets 5 "tickets" for the Antonio Carluccio offer

The other stock concentrate is the recipe that I converted from "A Todo Vapor" - I have not made it, just "attempted" to translate it.  ;) ;) ;D


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Offline bron

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Re: Bron's Spanish Vegetable Stock Concentrate
« Reply #2 on: April 04, 2009, 06:49:51 pm »
Thanks Thermomixer!
 ;D ;D ;D
Have used this one today in my Spag Bol, instead of salt! Kids didn't notice, so at least got some veggies into them!! ;)
Amanda

Spain

Offline CarolineW

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Re: Bron's Spanish Vegetable Stock Concentrate
« Reply #3 on: April 07, 2009, 11:53:06 pm »
blitz 7-10, then add 200g salt and 20g olive oil and program 30 mins, 100, speed 2 & 1/2.
Then blitz 7-10 for 30 seconds and store in fridge in a jar.

Will try your one Thermomixer next time and compare ;D ;D ;D

Do you really mean 200g salt and 20g olive oil, or are the quantities the other way around?  Or 20g each?  Just reached this stage of the recipe and thought - that's a whole box of salt!!!  Waiting for answer with baited breath so can finish off this batch.  Also, do you have any idea how long it lasts for, Amanda?

Thanks
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Offline Rowyfo

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Re: Bron's Spanish Vegetable Stock Concentrate
« Reply #4 on: April 08, 2009, 03:26:17 am »
I'm pretty sure that is right, the salt is supposed to act as a preservative so it will last quite a while*.

*unsure just how long that is
Row

Offline baf65

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Re: Bron's Spanish Vegetable Stock Concentrate
« Reply #5 on: April 08, 2009, 02:57:16 pm »
sounds a bit like the Vege Stock concentrate in the Everyday book, that recipe now suggests only 150g of salt instead of 200g, I use 120g in mine
Lasts for at least 6mths but its unlikely you would have any left after a month or two!

Offline bron

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Re: Bron's Spanish Vegetable Stock Concentrate
« Reply #6 on: April 09, 2009, 10:21:31 am »
Yes the weights are correct! It is all salt, as you add a teaspoon to replace a stock cube, imagine for one litre of water you would need quite a bit of salt to make it tasty!!
Just add a teaspoon or half a teaspoon to everything instead of using salt. It lasts for months. I made my chicken stock the first week in January, don't have much left and its still perfect!
Whatever you do.....don't taste it, just smell it!!! ;D ;D ;D
Amanda

Spain

Offline cookie1

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Re: Bron's Spanish Vegetable Stock Concentrate
« Reply #7 on: April 10, 2009, 05:23:10 am »
Since I made my first batch of vegetable concentrate I never use anything else. It's fantastic. Although I did over do it once in a recipe that had black bean sauce and soy- boy was it salty!
May all dairy items in your fridge be of questionable vintage.

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Offline brazen20au

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Re: Bron's Spanish Vegetable Stock Concentrate
« Reply #8 on: May 03, 2009, 12:34:53 pm »
made this! blogged :D

which chicken one does everyone recommend?
Karen in Canberra :)
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Offline judydawn

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Re: Bron's Spanish Vegetable Stock Concentrate
« Reply #9 on: May 03, 2009, 01:25:25 pm »
Just checked out your blog Karen - impressive :)

So, is Bron's vegie stock better than the one in the everyday cookbook.  I am almost due to make another batch.  I think the one in the book would be cheaper to make but cost isn't everything if you are getting a better finished product.
Judy from North Haven, South Australia

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Offline brazen20au

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Re: Bron's Spanish Vegetable Stock Concentrate
« Reply #10 on: May 04, 2009, 12:11:09 am »
i haven't made the other, sorry!
Karen in Canberra :)
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Offline judydawn

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Re: Bron's Spanish Vegetable Stock Concentrate
« Reply #11 on: May 04, 2009, 01:50:51 am »
So when a recipe calls for concentrated vegie stock, have you just been using a stock cube or powder?  You will love the concentrate then and find yourself using it in heaps of things.
Judy from North Haven, South Australia

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Offline brazen20au

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Re: Bron's Spanish Vegetable Stock Concentrate
« Reply #12 on: May 04, 2009, 05:33:44 am »
yes, i use massel stock powder (gluten free) but i'd like to make my own stocks from now on!
Karen in Canberra :)
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Offline bron

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Re: Bron's Spanish Vegetable Stock Concentrate
« Reply #13 on: May 04, 2009, 04:38:09 pm »
I would certainly never buy stock ever again, my chicken one has lasted me 4 months. I use boneless thighs, no skin, bit of fat. And the vege one I imagine will last me about the same if not less.
At least you know it contains 100% of the best ingredients and no crap! They are quite salty, but as long as you don't season things until the end, it will be fine.. I have got so used to them now! Lets see if my mother in law likes them!
Amanda

Spain

Offline brazen20au

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Re: Bron's Spanish Vegetable Stock Concentrate
« Reply #14 on: May 04, 2009, 10:53:24 pm »
have you posted your chicken stock recipe bron? and is it in this section?
Karen in Canberra :)
Mum to 3 including one with Coeliac Disease and 2 with autism, aiming for a paleo / AIP diet
My Cooking Blog
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