Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: Woerd on August 08, 2012, 05:04:05 am
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I spotted a thermomix in the kitchen of one of the best restaurants in Hong Kong whrn I was watching the Food Network today. One of the contestants was even using it but unfortunately I don't know what he was making with it
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Its getting out there, but there are more families with them it seems, than chefs.
A lot of chefs have not heard of them at all.
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Woerd, where did you get the title of the thread. I got excited & thiught you were cokking 80 dishes from around the world ;D
H :)
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Woerd, where did you get the title of the thread. I got excited & thiught you were cokking 80 dishes from around the world ;D
H :)
So did I H. LOL!
I wonder where the most remote out of the way place a Thermothingy lives?
Gert
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Gert, may we should start a challenge. What do tiu think. I did a dish from Argentina so that could be the first :)
H :)
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Gert, may we should start a challenge. What do tiu think. I did a dish from Argentina so that could be the first :)
H
UMMMM. Would we do it by country alphabetically or randomly? Or members choose a country.
Goodness we could almost make our own Forum Round The World Cook Book for Thermothingys.
I am in.
Gert.
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Ok Gert do you want to be in charge of this one :)
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Sounds good...... :)
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I'm keen too :)
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I could put my hand up for porridge for Scotland - can I get away with that one?
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What will we do?
Choose 80 countries? Nah that wouldn't work.
How about I plan a trip around the world and ask for a recipe relating to that place and not move on until we have one? That might work. We might not get 80 but we could get a fair few if I planned it right.
Since you want to do an Argentine dish we could start at Buenos Aires. Then I announce the next country until we get back to Cairns. The route may be convoluted and take some months no hurry but we cannoot move to the next country unless we have a dish from the current country.
We could all print a map or get the kids to draw one and connect the dots to see how far we travel.
Open to any other ideas but we want no pressure. This could take years.
I can give hints for each country cuisine.
Gert
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Mmm. I'll have to think about it. Perhaps Borscht from the Ukraine. Ma in law
makes made the best ever one.
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sounds great.
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I love where you're going with this Gert :)
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Ok I am getting some ideas now for a route. So far we include Argentina, Scotland, Ukraine, Italy for sure any other takers?
I say we just need a dish not necessarily with the recipe but with a photo to prove you cooked it.
We will fly, go by boat car, train and walk.
Some things can be very simple as you can get vegemite on toast just about everywhere! Doesn't have to be hard but just a lot of fun.
If we are in then I am packing my bag and in my bag I will pack something warm for the first stop after Buenos Aires.
I will have to do some research. and I have the map I can use.
(http://img.tapatalk.com/7cba0263-09d6-2284.jpg)
This map is in my office and the pins are places we have been.
I can place bigger coloured pins in it to the places we go.
(http://img.tapatalk.com/7cba0263-0d03-af06.jpg)
First pin.
Gert
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I have 2 Greek dishes I make and would love to convert for the thermomix.
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We definitely need a few Asian dishes, and some Indian ones like curries.
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Ok Greece is in India is in Thailand is in . I better make a list eh but I won't make it too easy either.
Gert
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I could do NZ or Auzzie...?! ;)
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Who wants to do walrus for the Inuits?
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I'm loving this idea and where you're taking it Gert :)
I can't wait for Woerd to come back on and see what's happened to her thread. I'm sure she will be pleased she inadvertently started a new challenge.
I just Googled Around the World in 80 Plates and it seems it's an American TV show with Curtis Stone as the host. It's made by the same people who make Top Chef. I hope it comes to Foxtel soon in Aus as it seems interesting.
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Fantastic Gert, ds will love this too. Ok I want to go to Mexico too
H :)
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I'm loving this idea and where you're taking it Gert :)
I can't wait for Woerd to come back on and see what's happened to her thread. I'm sure she will be pleased she inadvertently started a new challenge.
I just Googled Around the World in 80 Plates and it seems it's an American TV show with Curtis Stone as the host. It's made by the same people who make Top Chef. I hope it comes to Foxtel soon in Aus as it seems interesting.
That is interesting.
I have a sort of plan. Easy rules . We just have to get from one place to another eh. Everybody gets a go. If more than one puts their hand up for a country all the better. We will just stay and enjoy the scenery until all the dishes are posted. The next country won't be announced until we have finished with the current country. We are in no hurry.
I am off tonight to see Elvis to the Max. My DD is taking her old rocker mum.
Gert
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I am off tonight to see Elvis to the Max. My DD is taking her old rocker mum.
Gert
In reality or in TM world, LOL
:)
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I am off tonight to see Elvis to the Max. My DD is taking her old rocker mum.
Gert
In reality or in TM world, LOL
:)
Ah fer reel H . Max Pelicano is doing his thing at the world famous Cairns Civic Theatre. Hope I can stay awake until 2000.
And Mexico is in. Tequila!
Gert
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Ooo McMish would one of them be Spanokopita? I still haven't found a recipe that's as good as one I used to buy at lunch from the local cafe owners (who were Greek)
Jadey :)
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Gosh, I go out for the afternoon and look what happens on the forum. Sounds a great idea all round to me and I'm sure someone will cook something at each country visited. Enjoy your concert tonight Gretch, wish I could join you. We are doing these recipes in the TMX I presume?
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This sure grew bigger than Topsy!!! Can I try for Russia . . ?? :D
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Ok loving the nightlife in Buenos Aires. Good Evita sightseeing & loving the tango.
Might hit another place too dine as the last dish was pretty good. :)
Where can I post the chimichurri recipes. Paste made in TM then hotplate cooked.
H :)
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Ok loving the nightlife in Buenos Aires. Good Evita sightseeing & loving the tango.
Might hit another place too dine as the last dish was pretty good. :)
Where can I post the chimichurri recipes. Paste made in TM then hotplate cooked.
H :)
Maybe a thread with recipes from the round the world challenge?
Russia is in Goldfish.
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My suggestion of porridge for Scotland doesn't sound very appropriate now, after reading all these posts. I know we used to have a recipe for haggis around the house somewhere (DH used to make it, but seeing as I am now vegetarian and it is hard to get the appropriate ingredients he hasn't made it for ages). I make scotch broth all the time during winter as well - but neither of these recipes are TMX so don't know if they qualify for the thread or are suitable substitutes for the porridge!
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Wow!!! Look what we've started. What a great idea. Yes, it is a US show with Curtis Stone (I'm in Canada). It is a competition and the chef's travel to all these exotic places and recreate traditional dishes. They have so far gone to France, Italy, Hong Kong, Marrakesh, Barcelona, Thailand, just off the top of my head. I think we're down to 6 chefs now that the others have been slowly eliminated.
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Wouldnt tha,be w great thing to do. Sadly we will be travelling in our heads but still fun.
Don't worry cuildh, we won't get to Scotland for awhile.
Whew so many place people want to go. This will be a big trip..
I had not thought of Marrakesh so why no put it in eh? Anyone got a tagine? Spain and Hong Kong are in.
Gert
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OK tomorrow I am making another dish from Argentina, Beef Empanadas.
The Tucumán region of Argentina is famous for artisan handmade empanadas filled with seasoned, finely chopped beef and onions.
:)
I am flat out today, but tomorrow will post both recipes :)
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OK tomorrow I am making another dish from Argentina, Beef Empanadas.
The Tucumán region of Argentina is famous for artisan handmade empanadas filled with seasoned, finely chopped beef and onions.
:)
I am flat out today, but tomorrow will post both recipes :)
Like I said H, no hurry no pressure trip for us. It is nearly 1900 in Buenos Aires and I am thing about where to have dinner . 13 degrees so I won't be going far from the hotel.
This place sounds nice.
Le Bar
Address
Tucumán 422, Buenos Aires, 1052
Phone
11/5219-0858
Cuisine
de aútor
Price
Lunch menu 23-28 pesos with drink, or $7.23-$8.80 USD; dinner for two for about 200 pesos, $62.87 USD
Photos
Click on an Image to Enlarge
New York Times Review
This martini lounge and restaurant in Microcentro has sunken seats, cool lighting and a rooftop terrace. It was started by several French expatriates including Manuel Schmidt, 40, an architect from Paris who sailed to Argentina with his wife and young daughter three years ago, and basically didn’t sail back. It evokes a space age bordello with a global tapas menu.
Gert
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I'm in. I have already posted lots of recipes from different countries. Do you want new ones or good oldies? I have posted Portuguese Custard Tarts,, Red Silk Chicken, Chow Mien, Greek Custard Pasties, Kaiser Pancake. And KFC. New ones sounds good to me, with reference to old ones.
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We could take a detour to Mars and make some mars bars too :)
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Gert, sounds like a cool place to hang :)
Chookie new ones with refernces to old ones :) :)
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Any and all recipes are welcome. Interesting how we start to remember all the recipes from aound the worls are already on this thread.
I will put Portugal on the list as we are going to Spain anyway.
We must visit Farfallina in Turkey too. She might invite us for dinner. You think Drover Jess has time to make some Yorkshire Pudding and Roast Beef for us. Might have to wait unil it is winter there.
My my this trip could take a long long time.
We could catch up with Cornish Cream and maybe have a look at Steff's new kitchen in Belgium.
Anyway I am off to dinner and some tapas now. Catchya later.
Gert
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It sounds as if this project is going to keep you out of mischief for some time to come Gretchen ;) Don't forget to take a break and catch that plane in 2 weeks' time for our retreat ;D
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We could take a detour to Mars and make some mars bars too :)
LOL Amy :D
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This is great Gretchen.. :)
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It sounds as if this project is going to keep you out of mischief for some time to come Gretchen ;) Don't forget to take a break and catch that plane in 2 weeks' time for our retreat ;D
We are just gunna take it easy . Stress free travel .
Gert
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We want to enjoy the journey. No need to rush when you're away.
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Only just found this thread .. What fun.
Sure I can do roast beef, but it will be cokked in the oven, does that count?
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Only just found this thread .. What fun.
Sure I can do roast beef, but it will be cokked in the oven, does that count?
Will there be Yorkshire pudding? If so it is fine. You are on the list but it might be Dec before we get there. Wonder where we will have Christmas?
Gert
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DJ, I'll have to liaise with you to get the 'doings' for the haggis! Do you slaughter your own meat - for that matter, are you allowed to slaughter your own animals?
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Cuilidh No we send to an abattoir. No allowed to do own slaughtering in UK, except chickens.
We only have our own beef. The sheep belong to the boss. We don't have pigs.
Where are you? A local abattoir should supply all you need. The one we use would I am sure.
Yes of course YORKIES Gert can't have any other. If December we will be having RIB of beef at some point so will make for good pics. However I don't make them in *: either too muchnwashing up, but can easily write it that way!
Will have to think of an English pudding too.
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Cuilidh No we send to an abattoir. No allowed to do own slaughtering in UK, except chickens.
We only have our own beef. The sheep belong to the boss. We don't have pigs.
Where are you? A local abattoir should supply all you need. The one we use would I am sure.
Yes of course YORKIES Gert can't have any other. If December we will be having RIB of beef at some point so will make for good pics. However I don't make them in *: either too muchnwashing up, but can easily write it that way!
Will have to think of an English pudding too.
Ok I will be penciling you in around Dec. depends on the flights etc. we may be having a wonderful time in The Bahamas so no promises but will give you notice.
Gert
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DJ, I'm in Australia. One of our neighbours slaughters his own sheep from time to time, or has a local farmer do it for him and he is always 'threatening' to supply us with the appropriate haggis bits and pieces - it hasn't happened yet. I had a funny feeling you couldn't slaughter your own stock over there. I'm not entirely sure that it is legal in Australia either. Maybe I'll post a recipe for 'virtual' haggis.
I've just remembered, one of my dad's favourite soups was sheep's head soup - shall I do that one?
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This thread seems to have bought us all together from across the seas.
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DJ, I'm in Australia. One of our neighbours slaughters his own sheep from time to time, or has a local farmer do it for him and he is always 'threatening' to supply us with the appropriate haggis bits and pieces - it hasn't happened yet. I had a funny feeling you couldn't slaughter your own stock over there. I'm not entirely sure that it is legal in Australia either. Maybe I'll post a recipe for 'virtual' haggis.
I've just remembered, one of my dad's favourite soups was sheep's head soup - shall I do that one?
Where are you cuildh? Need to pencil in a visit if you are in Australia . We may have to criss cross a few countries . I may get dizzy.
I would not want to go past a chance to have sheeps head soup.
We are still in Buenos Aires and it is only 0520 . Had a lovely tapas night with a few glasses of Argentina red so might go back to bed now.
Gert
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This thread seems to have bought us all together from across the seas.
I would really like to go to Africa . Where are our South African members?
I will put Johannesburg on the list anyway. biltong anyone?
Gert
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This will be so much fun. Around the world tour, taste testing at every destination.
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Gert, I'm in Victoria, about 1 hour or so away from Chookie (when I am not at work, which is in Melbourne).
My connection to all these outlandish Scottish dishes is that my parents were from the Outer Hebrides of Scotland - they emigrated just after the war. They lived very much a subsistence life on the croft before then so when an animal was slaughtered, every bit was used.
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Oh what about visiting Helene on Vancouver Island.
Canada is on the list.
Better tell her to expect us.
Gert
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Yes, definitely Canada. We all want to meet Helene.
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Gert, I'm in Victoria, about 1 hour or so away from Chookie (when I am not at work, which is in Melbourne).
My connection to all these outlandish Scottish dishes is that my parents were from the Outer Hebrides of Scotland - they emigrated just after the war. They lived very much a subsistence life on the croft before then so when an animal was slaughtered, every bit was used.
Great stuff. Do you know the books by LIllian Beckwith? Love them to bits. Today I met a lass from the Orkneys and I was going to add that to,the list but now I will change course and head for the Hebrides . Just where would be best ? St.Kilda might be fun. Up to you. Where will it be and I will add it to the list.
Gert
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I'm decended from Irish people. No potato dishes for me :-))
One of my ancestors was a confectioner, so maybe I should look up Irish sweets?
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I'm decended from Irish people. No potato dishes for me :-))
One of my ancestors was a confectioner, so maybe I should look up Irish sweets?
Ummmm. We might be going to Albany New York and not Albany Australia
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szo how will this tour work.. i am definitly in for belgium ! and i will convert one of belgiums classics into a thermomix version for sure..
will the recipes be posted here, or will a new thread be started ? i am excited lol !
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At the moment Stef we are in Buenos Aires but will be moving on in a day or two. We may not get to Europe for a while and recipes will be posted. I know not where. When Hally does he thing we will be on our way but no hurry and no pressure.
My ipad is running out of batts so must log out . So keep an eye on this thread from time to time because you might find us in your kitchen playing with your doggies.
Gert
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I am also voluntering for other countries.. I have 1000nds of recipes to convert
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The Scottish location would have to be the Isle of Lewis - the main town is Stornoway, although my parents came from a couple of small villages about 10 ks away, Gress and Flesherin. St Kilda is now a military base, I believe, all the locals were moved off a great many years ago - perhaps the soldiers there would enjoy a visit from you Gert ;D
Unfortunately, unlike Stef's recipe, I don't think haggis (or sheeps head soup) are convertible to TMX - will have to do more research.
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The Scottish location would have to be the Isle of Lewis - the main town is Stornoway, although my parents came from a couple of small villages about 10 ks away, Gress and Flesherin. St Kilda is now a military base, I believe, all the locals were moved off a great many years ago - perhaps the soldiers there would enjoy a visit from you Gert ;D
Unfortunately, unlike Stef's recipe, I don't think haggis (or sheeps head soup) are convertible to TMX - will have to do more research.
Ok it will take some travelling but The Isle of Lewis is in . Funny I was researching Stornoway a few weeks ago.
Gert
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Hi Gert,
This thread sounds a lot of fun. Count me in when you get to the letter G for a Greek recipe :)
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Hi Gert,
This thread sounds a lot of fun. Count me in when you get to the letter G for a Greek recipe :)
Sure enough . When ther is more than one person wanting to post a recipe for a place I will wait until all are posted before moving on to the next place. At this stage we are still loving Buenos Aires but the late nights are a killer. LOL!
Gert
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Hi Gert,
This thread sounds a lot of fun. Count me in when you get to the letter G for a Greek recipe :)
i am in when we get to the letter S for Sicily ;) :D
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Hi Gert,
This thread sounds a lot of fun. Count me in when you get to the letter G for a Greek recipe :)
i am in when we get to the letter S for Sicily ;) :D
Sicily eh? Good one. We were always going to Italy but I did not know where.Sicily is in.
Thanks.
Gert
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I have a week off work so wherever you're off to next I'm coming!
I'll have time to make a dish for sure.
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This sounds like fun. As we get to each country I will have to see if I can find a dish to make from there too.
Shall I start a thread saying 'Dishes from around the World in ?? days' ?
Or how shall we word it?
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This sounds like fun. As we get to each country I will have to see if I can find a dish to make from there too.
Shall I start a thread saying 'Dishes from around the World in ?? days' ?
Or how shall we word it?
Sure sounds good. This trip may take a few years . I hope we son't spend the whole weekend in Buenos Aires or I will be a wreck. They stay up so late here. Still it is giving me time to pack all the stuff I will need . Katiej you will definitely need some winter woolies. It is gunna be cold.
Gert
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Imagination A+
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Shall we have the recipes in Chit Chat and then we can copy them into the appropriate place or better still put a link to them?
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Shall we have the recipes in Chit Chat and then we can copy them into the appropriate place or better still put a link to them?
You are the moderator so whatever is easiest for you.
Gert
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Just let me know as I have 2 to put in. Havent done numberv2 yet, been busy cooking other things.
:)
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No worries we are having a ball in Argentina.
Gert
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Great idea.. Im in for France 😁
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maybe it would be a great idea to open a kind of twin link to this where the recipes only are copied, so everyone sees how the trip is going.. for now i find it not really clear if the recipe is posted or not.. and specially if there are more then one recipe.... myabe a non reply thread where all dishes are put in, so we can use the original thread to respond to it..
I am not sure if i make myself clear on this one though :)
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sounds good to me stef ;D
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maybe it would be a great idea to open a kind of twin link to this where the recipes only are copied, so everyone sees how the trip is going.. for now i find it not really clear if the recipe is posted or not.. and specially if there are more then one recipe.... myabe a non reply thread where all dishes are put in, so we can use the original thread to respond to it..
I am not sure if i make myself clear on this one though :)
As soon as Hally posts her first recipe we will be moving on. The next destination is just gunna be as quick as possible believe me.
Gert
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Maybe let people know what the next destination will be??
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I don't know if Gert knows the next destination yet - I think those cocktails and cute latino men have waylaid her
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I don't know if Gert knows the next destination yet - I think those cocktails and cute latino men have waylaid her
Lol marina, i know that wôuld be the case with me!
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I hope Erik isn't listening in on this forum, Stef!
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Lol.. Gert is a multi tasker.. No worries!
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;D
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I hope Erik isn't listening in on this forum, Stef!
Haha marina.. After 25 years, he knows i have a big mouth, a small hearth and a good eye lol.. U know what i mean... An eye for beauty does not change loyalties ..... Wow did i just make a very bad english proverb? Statement?
:D
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The next destination is on me as it will be quick and I have to prepare . Wouldn't wish it on you guys but it is Gert to the rescue then on to our next place which will be some where close to OZ. From there it is anyone's guess but I think I would like to be WARM so Northern Hemisphere.
I will be placing another pin in the map soon but don't have any Bright yarn to tie it all up so you can see it. Was thinking about what to,use then remembered the reels of wrapping ribbon I have . I'll see what colour photographs best.
Gert
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Stef, as a friend of us put it - I'm just window shopping, I've already bought!
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Prmoise we ill be leaving soon, tomorrow hopefully if there is a flight out to wherever???
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As we are all anxious to get started on the journey and believe me have now seen enough if Buenos Aires, we are about to take off for our next destination.
We will leave Hally to pop her chimichurri recipe in the new thread when she has time. No pressure.
This is one party town believe me.
I was out the other night and I met a fellow in a bar, as you do, and he told me tale so what could I do but race out and buy some ingredients. Seems the people wintering at Mawson Base had run out of Sledging Biscuits. Ok you will have to use Mr Google. I ain't doing everything for you.
Anyway here I am just about to take off for a 6171 klm mercy flight to Mawson Base.
We will be doing a touch and go because you know how I hate the cold and it is -20 today.
(http://img.tapatalk.com/7cba0263-b0e7-ee93.jpg)
(http://img.tapatalk.com/7cba0263-b0f9-6a40.jpg)
Now pop over to Around the World in Eighty Plates for the recipe.
We have enough fuel to take us exactly 3864 Kilometres to our next destination.
It is gunna be a long day.
Gert
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Well we dropped off the sledging cookies and are on are way to Christchurch where it is slightly warmer. Anyone up for a Kiwi Recipe?
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Gert is it thermie recipes or any style of cooking recipes? ???
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Whatever takes your fancy! Be nice if they were Thermothingys but no matter. After Christchurch we are going somewhere I am pretty sure there will be no Thermomachines but there will be lots of fresh food to play with and we will be warm.
Have you got a favourite dish from New Zealand Mama Fergie?
Gert
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My DH has several favourite recipes from NZ and he grew up in Christchurch, so I'm bound to be able to post one,
probably Maori Mud. Glad the weather has warmed up it was snowing a fortnight ago when he was there.
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My DH has several favourite recipes from NZ and he grew up in Christchurch, so I'm bound to be able to post one,
probably Maori Mud. Glad the weather has warmed up it was snowing a fortnight ago when he was there.
Go for it Mcmich. The sooner posted the sooner we can move on to warmer waters about 2995.5 nautical miles north and east of Christchurch.
Gert
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Yeah the Chimchurri is great H. Love it . Argentina was great and thanks for taking the time . Hope you and your dear friend and families are hanging in there. Monday will soon be here and gone and she will know more after the surgery.
Mean while the rest of us are resting in Christchurch looking around and seeing how they are coping with the rebuilding. Such a beautiful city. http://www.christchurch.org.nz/
Gert
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It was a beautiful city. Would any of you mind if DH posts his late mums rocky road recipe?
It's not particularly an NZ recipe or TMX but he feels that's what Christchurch is now - A Rocky Road.
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yes please Michs DH ;D
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Yum that would be a lovely thing to take on our next leg. Anyway we are in Christchurch only until a recipe is posted so first in eh?
Gert
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Have made the pastry for the beef empanadas, it can rest overnight in the fridge, so filling tomorrow & we are having them for lunch before we board the plane. Once made will post :)
:)
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Thanks Gert and Hally. Michele it would be lovely if your DHshares his late Mum's rocky road. Please do tell us though what is Maori mud?
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My poor dh is so confused, he wanted to know when the retreated had been switched to christchurch, LOL
H :)
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poor love ;D
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Uni, I know, he is just so ysed to me that he actually thought we were flying to Christchurch, as he knows with me, anything can happen ;D ;D
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I'm in for when you visit the UK.Won't be traditional recipe but something to suit your summer weather. ;)
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CC you may well have the recipe that will suit the next place we will visit as some English sailors settled their after scuttling their boat in 1790. It has been on my bucket list for years. A virtual trip is better than none. Can you guess the island?
Here is what is on offer.....
The local cuisine relies heavily on seafood. Deep-fried nanwi (bluefish) is a local favorite, with red snapper, tuna, whitefish, grouper, wahoo, and others also being common. Pilhi is made from pureed fruit (such as banana, sweet potato, or breadfruit) with sugar and milk, then baked to custard consistency. Food staples grown on the island, include arrowroot, sweet potatoes, beans, tomatoes, cabbages, pineapples, melons, citrus fruits, bananas, and breadfruit. Some families keep poultry or goats.
Last night in Christchurch I went to this restaurant http://www.saltonthepier.co.nz/ where I met a captain of a freighter heading for this place. He is in need of some crew. Anyone want to sign on? There is no airport there and the only way to get there is by boat. He is thrilled that we will be bringing some of Hally"s empanadas and there is always beef on board to have with chimichurri. Makes a nice change for the crew. Moari Mud cake is one of his favourites.
Goodness that was a short stop.
Gert
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Anybody guessed it yet?
(http://img.tapatalk.com/7cba0263-dc5f-55a6.jpg)
(http://img.tapatalk.com/7cba0263-dc8b-0a7d.jpg)
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The beef empanadas are being cooked this morning, so nice & fresh for the crew :) they will love the Chocolate cake :)
I was wondering why we had missed out on these islands looks like were heading for some superb cuisine in the ext few days.
Tahiti, bora bora, morea then of course these islands I visted not so. Long ago on the cruise, Isle of pines, nouea, vanautu.
:)
Is it the cook islands?
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The beef empanadas are being cooked this morning, so nice & fresh for the crew :) they will love the Chocolate cake :)
I was wondering why we had missed out on these islands looks like were heading for some superb cuisine in the ext few days.
Tahiti, bora bora, morea then of course these islands I visted not so. Long ago on the cruise, Isle of pines, nouea, vanautu.
:)
Is it the cook islands?
No it is way past the Cook Islands which are beautiful and fun but I have been there. This one is where just about no one goes as it is so difficult to get there.
Well you never know Hally we might go west soon . I love Tahiti and in my opinion it is the most beautiful place on earth. Getting anywhere from the island where we are heading is gunna be difficult The captain of this freighter is going back to Christchurch so I will be looking for lift somewhere anywhere there is an airstrip. I am not keen on ships or sail boats but as needs be eh?
Captain James Cook tried to find the Island in 1773 and failed.
Gert
H did you figure out how to get the pic in using Tapatalk?
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Once ds wakes, might have to get his globe to see :)
We are going to tahiti next year, its a stop on our cruise from vancouver to sydey :)
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You will need a magnifying glass to see the island as the land area is only 4.6 kilometres.
(http://img.tapatalk.com/7cba0263-e9ac-d86d.jpg)
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Is it Pitcairn Island Gert?
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Yes, exactly what I was just going to say Michele. ;D
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You got it mcmich. Only 48 ppl on this island and one bar and grill
Great Bars of the World : Christian's, Great Bars of the World : Christian's, Pitcairn Island
I have been to some friendly places in my time, but Pitcairn has to be in my top five, and I don't think the welcome had anything to do with the fact that we were the only tourist boat to call there this year - apart from the same boat on the outbound leg a few weeks previously.
Christian's - yes, it is owned by a direct descendent of the Bounty's Fletcher Christian - is spectacularly unpretentious. We sat in the back sun room of the place looking out towards Bounty Bay chatting with the family and drinking beer. While we were there, lunch arrived. "Help yourself," they said. "There's plenty to go round."
This was honest, genuine hospitality at it's finest. Pitcairn is one of the remotest places on the planet, but they do seem to have retained something that the rest of us have lost along the way and, sadly, until you go there you won't even think about it. If they could bottle it and export it they'd make a fortune..."
Well I will hang around this place until someone posts a recipe and see if I can get a lift in a boat somewhere.
Gert
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Well as I am allergic to seafood & fish, I will let someone else try a recie.
Pitcairn Island, yes have eard of it, but woud never have guessed, well done Gert.
H :)
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They have bananas, chickens and goats as well. Mangos, Breadfruits, pineapples, arrow root , tomatoes. Sweet potatoes and taro.
I doubt there is a Thermothingy .
Gert
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Gert, I googled their cusine & recipes & found none. What did you eat whislt there.
:)
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Well I m still sitting in Christians Bar and Grill contemplating the menu. Well actually there isn't one but I can see growi g all over this island the makings of many things from all the stuff I have mentioned. The waters around here are full of fish. Sine you don't eat seafood and have already spent time cooking in Argentina there will be someone inventive out there. I will just enjoy chatting and see if can find someone going some place.
Gert
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Gert fresh fish, with a mango salsa.
coconut and papaya, and pineapple sorbet for desert.
pina coladas to drink.
sounds great :)
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Gert, I found this recipe and it is currently cooking in the varoma - I don't expect it will work but what the heck, had to give it a go.
Pilhi Corn
Ingredients:
1 Cup ground corn using polenta, is that right?
2 cups grated kumera
4 cups milk
1 teaspoon salt
Cooking Instructions:
Mix all together. Bake in shallow greased dish in hot oven for 1 hour. steaming it in the varoma
Other recipes here (http://www.healthy-life.narod.ru/wor_ek156.htm) for pilhi - they obviously cook similar food on Norfolk Island as on Pitcairn.
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http://www.traveltoads.com/pitcairn-islands/foods-and-culture
"For anyone who’s not yet visited the Pitcairn islands but want to know more about the unique Pitcairn cuisine and rich cultural heritage of Pitcairn Islanders, there is one great book that is recommended to all for the same – “A Taste of Pitcairn: The First Pitcairn Island Cookbook”, by Pitcairn resident Meralda Warren (updated ed. 2005). The book gives a detailed description and an insight to the Pitcairn Islands food culture.
Seafood is predominant over the island, which is the obvious characteristic of the food culture of any island anywhere on the planet. The most common dishes that you would find here – local favorite is nanwi(bluefish) which is deep fried, others being tuna, red snapper, whitefish, wahoo, grouper, et cetera. Pilhi which is made from fruit in the pureed form (fruits used are banana, breadfruit, sweet potato) with milk and sugar, is then baked and made to custard. Food staples grown here include sweet potatoes, arrowroot, cabbages, beans, tomatoes, melons, pineapples, citrus fruits, breadfruit and bananas. Personal goats and poultry are also raised by few families"
H - how are you with curried goat . . . or chicken . . . .? (Would they have the spices for the curry?)
But another cookbook here, too . . http://www.amazon.com/Pitcairn-Island-Cookbook-Irma-Christian/dp/0473004925/ref=sr_1_1?ie=UTF8&qid=1344733388&sr=8-1&keywords=taste+of+pitcairn
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Bingo! Herewith Meralda's Arrowroot Pie . . made with crushed pineapple
http://www.healthy-life.narod.ru/wor_ek169.htm
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Wow I am loving this. Lots of people looking stuff up. We are learning some interesting thing while we travel. I was hoping I would. E here. While but looks like we will be moving on soon as.
JD are you going to post that recipe here http://www.forumthermomix.com/index.php?topic=10925.0 or do I have a few more days on Pitcairn to find a boat to....?
Gert
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I will post my conversion if it works out Gretchen but does it count seeing as there are very few recipes online for Pitcairn and this one came up from Norfolk Island. I guess Phili is Phili and all recipes are similar but I would hate to post the wrong recipe for a particular place you are visiting. Someone may come up with something better in the meantime but I will certainly let you know what I think of this recipe.
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GF love curry, dont know, maybe they grow them.
Happy to sit, eat & be waited on atm...
:)
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I will post my conversion if it works out Gretchen but does it count seeing as there are very few recipes online for Pitcairn and this one came up from Norfolk Island. I guess Phili is Phili and all recipes are similar but I would hate to post the wrong recipe for a particular place you are visiting. Someone may come up with something better in the meantime but I will certainly let you know what I think of this recipe.
From: Mutiny and Romance in the South Seas by Sven Wahlroos, 1989
The present civilization of Pitcairn descends from these nine mutineers and their Tahitian women. None of the Tahitian men fathered any children on Pitcairn.
The Bounty settlers established their small community, which subsisted for more than forty years until a visiting captain, fearing for the inhabitants' well-being, relocated the population to Tahiti (1831), where they soon succumbed to diseases that were foreign to them, as well as homesickness. Substantially reduced in numbers and longing for the familiarity of Pitcairn, they returned to their beloved home, where the population rebounded and surpassed its previous number. In little more than two decades, due to over population, the residents were once again relocated, this time to Norfolk Island (1856), in a move that was thought to improve their quality of life and ease of management. As with the first relocation attempt, homesickness prevailed and, before too much time passed by, an intrepid group of determined Pitcairners made the decision to return to their beloved island, to be followed soon after by others who could not stay away. Pitcairn has remained constantly inhabited ever since.
Prior to its discovery by Carteret and the subsequent settlement by the Bounty mutineers, Pitcairn Island was known as ‘Mata-ki-te-Rangi’ or ‘Heragi,’ according to Mangarevan folklore. It is clear from existing artifacts that Pitcairn played an integral role in ancient Polynesian history of the southern-most part of the Tuamotu Archipelago. The island may have been an important source of stone tools for that region of the Pacific. Pitcairn was surely occupied by those peoples for a significant period of their history, as evidenced by ancient maraes and stone gods.
So JD that recipe is entirely appropriate but as you say there may be someone else wanting to post. I am happy here for the moment/
I love goat stew so might have that with a cold beer.
I see in the horizon a large sloop heading to the Island.
Gert
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Hi Gert - if you're on that sloop you may want to take this link with you!! (Thank you! probably would never have found this site but for your nomadic bent!! ;D)
http://www.healthy-life.narod.ru/wor_ek.htm
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GF, great site. See they have beef empanadas, slightly different to mine, my filling is n the fridge atm having its resting period :)
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That's a great reference point gf, thanks for finding it.
My Phili corn worked well in the varoma so I will post the recipe. Not sure how they eat it but we had it for dessert.
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I would love to visit this Pitcairn place one day, it sounds amazing :D
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That's a great reference point gf, thanks for finding it.
My Phili corn worked well in the varoma so I will post the recipe. Not sure how they eat it but we had it for dessert.
u
Interesting JD. Lots of cows on Norfolk Island but none on Pitcairn. In the days before UHT they would have used coconut milk I would think which would lend itself to Phili being a sweet. It was a staple I think and a change from just taro or breadfruit.
Gert
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I would love to visit this Pitcairn place one day, it sounds amazing :D
You might want to read this firs Amy.
http://www.visitpitcairn.pn/visitpitcairn/visaslegalinfo/touristinfo/index.html
Gert
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Read it Gert. I'm still keen ;)
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Read it Gert. I'm still keen ;)
Yup I always wanted to go there too. The cost was prohibitive though and in the days when we wanted to go there was no place to stay but turfing a family out of their beds.
You will love the next place .
Gert
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Oohh, you've piqued my interest Gert. This is a fun thread.
DH wants me to make the sledging biscuits - so that will be a fun job for tomorrow.
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Oohh, you've piqued my interest Gert. This is a fun thread.
DH wants me to make the sledging biscuits - so that will be a fun job for tomorrow.
If I can make them easily then anyone else can. I even ate one and they are delish. To me it was a lot of sugar, something I rarely buy but DH is eating them . He can't believe his luck.
Gert
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Here they are. These are really scrumptious. Post recipe later
(http://img.tapatalk.com/3ab2d340-47ff-c283.jpg)
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Love that recipe for Pihli JD so time to move on eh? I need to stay over night at least to join up with the owners of the sloop that came to the island today. (http://img.tapatalk.com/7cba0263-9b30-670a.jpg)
I think I know where they are heading and am hoping they will give me a lift so let you know tomorrow.
Gert
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You move at an exhausting pace Gert, remember some of us are not so young anymore and need our nana naps even whilst on holidays ;)
We will be eating Pihli all week - I should have made 1/2 quantity. DH enjoyed it but I think he will get a little sick of it before the week is up ;D
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Can you freeze some jd?
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No harm in trying Kim, I'm sure it won't all get eaten - I might even have some for breakfast.
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Oh Judy you are a champion . I say freeze it until Fletcher comes over as he has an appropriate name eh?
Gert
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We are in luck. The folks who on the boat are going to Tahiti. So we will be off soon to tracer north east 1172 nautical miles. In Papeete I will be talking to Qantas to see if we can revive their wonderful "Fiesta Route". Anyone remember that?
Lots of wonderful food in Tahiti.
(http://img.tapatalk.com/95879242-283b-67a9.jpg)
(http://img.tapatalk.com/95879242-2851-4374.jpg)
Gert
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Oohh, you've piqued my interest Gert. This is a fun thread.
Totally agree, loving this. Thanks Gert and everyone for participating making it so interesting and so much fun.
Marie
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Fletcher will be here tomorrow Gert but I don't know that he would like it. I had some cold for breakfast with fruit salad & it's juice over the top - it has to have added sweetness to it.
When DD2 picked that name I thought, what the? Soon got used to it though and the only 3 Fletchers I knew at that time were Fletcher Christian, Fletcher Jones and my DD1's dog is named Fletcher as well ;D. Since then I have seen more babies named Fletcher.
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Gert I'm exhausted just reading it all. :D
Judy, thanks for posting the recipe. I was trying to decide if it was a dessert or ?
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Yes, I had no idea either until I tasted it Cookie. As there is no added sugar in the recipe, it definitely needs something sweet on top and I am wondering if it could be used in place of mashed potato/polenta and have a savoury mince or casserole poured over the top. I will try that later today as I'm going to make Gourmet Beef for some pies today and will use some of the beef mixture to do just that. Will report back later.
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Tahiti, oh for some wonderful food.
:)
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I'll do Poulet Fafa (http://www.whats4eats.com/poultry/poulet-fafa-recipe) (Tahitian chicken with
taro spinach leaves, tomorrow probably. Just need to get the spinach and I'm ready to go.
Done, will post the recipe after we have tried it.
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Well just as well you don't have any Taro leaves as they an be pretty evil unless handled right.
Tahiti is absolutely beautiful today , warm at 27 , no clouds and the water is crystal clear.
Gert
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Wish I was there instead of at work Gert. guess I should keep dreaming.
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Can we stay there a while Gert to give others a chance to cook something too - just because I was first in, doesn't mean others can't have a go, the more recipes the better. Perhaps if those wanting to do something can put their hand up so you know how many recipes to expect.
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Can we stay there a while Gert to give others a chance to cook something too - just because I was first in, doesn't mean others can't have a go, the more recipes the better. Perhaps if those wanting to do something can put their hand up so you know how many recipes to expect.
Oh I agree Judy. The food in Tahiti an be wonderful. I think we need to go around the islands don't you . From Papeete we can get a ferry to Moorea. Let's jus laze around here. We will need a rest as the next place is going to be hectic.
Here we can find some recipes.
http://recipes.wikia.com/wiki/Tahitian_Cuisine
Gert
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I served Gourmet beef casserole over the Pilhi Corn tonight and it makes a nice alternative to mashed potato or rice. This means I have had it for breakfast, dinner and dessert which is a good thing as there is so much of it!
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Well JD, obviously a very diverse recipe - a savoury, dessert and breakfast.
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I served Gourmet beef casserole over the Pilhi Corn tonight and it makes a nice alternative to mashed potato or rice. This means I have had it for breakfast, dinner and dessert which is a good thing as there is so much of it!
The things you do for us JD. You are a champion.
Gert
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You need only one thing Judy, you can have it for all the meals in the day.
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I've just found a recipe for Tahitian Sweet Bread so will give that a go, hopefully tomorrow.
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I've just found a recipe for Tahitian Sweet Bread so will give that a go, hopefully tomorrow.
That sounds nice.
Gert
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Hope so. I will be sending most of it to car club with DH.
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I am loving Tahiti. I see cookie posted a lovely recipe but the food here is so good and fresh I think we might stay a while. I am getting a ferRy to the island of Moorea. I hard you an get around it by bicycle.
Gert
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I have just bought a Cambodian Cookbook. Do you think we will be stopping off there at any stage Gert?
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The Tahitian sweet Bread is lovely and tropical tasting, moist too. It doesn't have yeast in. Easy to make and lovely to eat.
The recipe is here. (http://www.forumthermomix.com/index.php?topic=10925.0)
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Loving the look of both ishes, yum, yum
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I have just bought a Cambodian Cookbook. Do you think we will be stopping off there at any stage Gert?
Well Amy I was there last year but would go again. It is on the list.
Gert
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Amy try Amok fish curry if the recipe is in your Cambodian cookbook. It's delicious. :)
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I have just bought a Cambodian Cookbook. Do you think we will be stopping off there at any stage Gert?
Well Amy I was there last year but would go again. It is on the list.
Gert
Thanks Gert :)
Amy try Amok fish curry if the recipe is in your Cambodian cookbook. It's delicious. :)
Its in there MF ;D Definitely be trying that one!
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Khmer chicken curry is also yummy :)
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I've only got a Khmer Beef recipe, but I guess I could just substitiute chicken?
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Amok fish curry is served everywhere in Cambodia. If you make anything Cambodian just take a pic Amy and you will be ready to post it when we get there.
Gert
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Okay Gert, I'll do that ;)
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Yes Amy you could substitute any meat. Cambodian food is very flavoursome and subtle. We were there in April and I brought home some gorgeous spices. Very fragrant. Enjoy your new cookbook
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Ooooh, you're making me jealous MF :-)) There are lots of photos in the book and I have decided it is one place I would love to visit some day. I will definitely enjoy the cookbook ;)
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It's an amazing country Amy and will touch the heart of everyone who visits. ;D
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It's an amazing country Amy and will touch the heart of everyone who visits. ;D
And wonderful people.
Gert
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MF, never tried cambodian food but I am sure I woukd love it. Can you recommend a good website for recipes.
H :)
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Will have a look for you later Hally as hectic here with 5 under 5's including baby 7months. Just done breakfast & about to do the kindy run. :)
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Will have a look for you later Hally as hectic here with 5 under 5's including baby 7months. Just done breakfast & about to do the kindy run. :)
Hally there are lots of sites for Cambodian recipes. Just ask Mr Google
Gert
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you are making me hungry now Gert :)
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Hally the recipes that I have came from the a cooking school in Siam Reap. Gert is right you can google Cambodian food or Khmer food. I can send you my recipes if you want. :D
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MF would love to try one. Anything but seafood or fish :)
Thanks
Halex :)
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Hally, try the Tahitian Sweet Bread. DS would love it for play lunch. It's quite healthy too. No egg yolks and natural yoghurt and only 2 tablespoons of oil.
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what about a cocktail while we lounge around the pool in Tahiti.
Royal Tahiti Cocktail
l the flavors of the tropics- rum, coconut, banana, lime-come together is this rich, creamy cocktail served at the Hilton Moorea Lagoon Resort & Spa on the Tahitian island of Moorea. A dash of strawberry syrup adds just the right sweetness.
Prep Time: 3 minutes
Total Time: 3 minutes
Ingredients:
1.5 ounces of White Rum
3.5 ounces of Banana Juice
3 scoops of Coconut ice cream
Strawberry syrup
Lime juice
Ice
Preparation:
Pour the rum and banana juice into a blender. Add the coconut ice cream and a dash of lime juice. Blend until smooth. Place a few ice cubes in a cocktail glass and pour the mixture over them. Add a dash of strawberry syrup and then put a straw into the strawberry syrup, pushing it to the bottom and then up again. Garnish with a pineapple wedge and serve.
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Make that two.
Gert
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I have heaps of bananas at the moment, So that inspired me..
We all need a cocktail or 2. :)
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MF, never tried cambodian food but I am sure I woukd love it. Can you recommend a good website for recipes.
H :)
I could bring the cookbook to the retreat if you like, Hally :)
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Ooohhh yes please :)
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I made the Maori Mud for dessert last night and it was wonderful, thanks for the recipe xx
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I'll have one of those cocktails 2 thanks or is it my shout?
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I'll have one of those cocktails 2 thanks or is it my shout?
Think we should have another.
I m loving Moorea. Might go fishing this arvo. There met be some lovely fish recipes out there somewhere.
Gert
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Tahitian Fish Ceviche
Tahitian Fish Ceviche
Ingredients
500 g white fish (Mahi Mahi, Gemfish, Blue-eye, Kingfish), cut into 3cm cubes
1 large squid, cut into 3cm pieces
3-4 lemons, juiced and strained
1 carrot, grated
1 onion, finely sliced
1 tbs. soy sauce
½ cup coconut milk
Jasmine rice, to serve
Recipe by: Justine
Time: 1.5 hours
Serves: 4
Print Recipe →
Method
Place the fish, onion and carrot into a large non-metallic bowl.
Add the lemon juice so it just covers the fish, mix well and cover the bowl with cling wrap.
Let it marinate in the fridge for 30 minutes to an hour or until the flesh is pale white in colour.
Drain off the lemon juice and press the fish against the bowl until all the juices are extracted from the fish.
Add the soy and coconut milk and season with salt and pepper.
Serves cold with the hot rice for a great contrast.
;D
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Oh I love that recipe Robyn. It is absolutely relish.
Can you copy it into this thread? http://www.forumthermomix.com/index.php?topic=10925.0
Gert
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I made the Maori Mud for dessert last night and it was wonderful, thanks for the recipe xx
Glad you liked it suzanne.
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I am thinking it might be time to get on that plane soon.
Is there anyone who has ever done the Qantas Fiesta Route to London? You will know the next place .
Gert
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Mexico? :)
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Mexico? :)
Tequila! Shall we leave tomorrow?
Gert
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Oooh, I love some good Mexican!
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Well we may get a few Mexican recipes then. They grow a lot of things in Mexico.
Gert
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(http://0.tqn.com/d/cocktails/1/I/3/K/-/-/tequila-sunrise.jpg)
I have ordered this for your arrival at your hotel Gert, a nice Tequila Sunrise Cocktail
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You beauty! I haven't had one of those in years.
We will be off tomorrow then. Any more recipes from Tahiti?
Gert
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Cowboy Jo from Mexico
Hands up Stick them up
And off we go
Yes finally cracked ;D
Ds Aunties used to say this to ds all the time when we was little, made him laugh, LOL
I am expecting a ww mexican cookbook to arrive next week, so I will be in after I have bedn to MR.
:)
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We may travel all over Mexico for a week I think. And then................
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(http://img.tapatalk.com/79de37d0-20a9-53d2.jpg)
(http://img.tapatalk.com/79de37d0-20c2-4a07.jpg)
We are off.
Gert
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A nice long week in Mexico would be good as some of have a stop over in WA. ;D ;D
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Well mmich since we are in Meico for a wek I a goig to take a trip from Mexico City to Pueblo. Love this city with some wonderfull old buildings. But a place that is must visits s of course a bar called La Passita which is supposed to be the oldest Cantina there. It is not your usual pub but one that spcialises in home made liqueurs one of which is called funnily enough La Passita. I have not made this in a long time now would be a good time to make it for those thinking about their Christmas fruit cakes. Pop over to http://www.forumthermomix.com/index.php?topic=10925.0 for th easy recipe.
Gert
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I love Mexican food
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So do I, my new mexican cookbook should come this week or next :)
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I love Mexico and Mexicans. They love to party.
Gert
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I used to LOVE tacos ;D
And I like the big hats they wear in the movies. Sombreros?
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Party, yes :D :D
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I used to LOVE tacos ;D
And I like the big hats they wear in the movies. Sombreros?
I have been to Mexico many times and I have never seen nor eaten a taco. Fresh fish and seafood, pork cooked many ways, Fresh made tortilla shops , ( bring your own tea towels). Tamale and burrito sellers outside your house at 0600 . All sorts of beans and chilli and chocolate. Sweet treats galore. Fresh fresh fresh is Mexico. A cornucopia of delicious foods. There is nothing You cannot buy in Mexico.
Sombreros no. absolutely not . I have never seen one in Mexico except in the tourist shops. The most interesting hat I ever saw and bought is a top hat in leather. It was about 30 cm high and typical for the workers in that State. I let my son wear it to. Mexican theme party many years ago. It was stolen. If you have it may I please he it back?
Gert
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Just make sure you stay away from the border, Gert, not a safe place to visit.
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Just make sure you stay away from the border, Gert, not a safe place to visit.
Nah not near the American border. We are in Mexico City which, although covered in pollution , is amazing. Took a side trip to Puelbo for a wee drink and now waiting to see what interests us in the recipe thread.
Gert
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Would I be on the right track with guacamole? ??? ???
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Yeah ! garlic avocados ++ go for it. Love guacamole. Yummo! Cervaza Anyone?
Gert
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Anyone got a good vegetarian burrito recipe??
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Anyone got a good vegetarian burrito recipe??
The burritos I have had early in the mornings sold by street vendors have all been vegetarian. I know not what. Make one up.
Gert
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Bwwwwwwaaaaaa is there no one with a Mexican recipe?
Gert
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MEXICO
Pickled Shrimps
Ingredients:
3/4 cup olive oil
4 onions, peeled
3 garlic cloves, chopped
1kg shrimp or prawns, peeled and cleaned
1/2 cup vinegar
1 1/2 tsp salt
1/4 tsp dry mustard
1/2 tsp pepper
1/4 tsp dried ground chillies or 2 pickled chillies, cut into strips
Preparation:
1. Heat 1/4 cup oil in a saucepan. Roughly chop 2 of the onions, add to oil with garlic and saute for 10 minutes, stirring frequently.
2. Add shrimps/prawns and saute for 7 minutes, stirring occasionally. Remove from heat and allow to cool for 15 minutes.
3. Slice remaining onions thinly, combine with remaining olive oil, vinegar, salt, mustard, pepper and chillies in a bowl.
4. Add shrimps/prawns and baste. Marinate for 24 hours, basting several times. Serve cold.
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I love that recipe Amy.
I have actually had this or near enough to in Mexico . That is an easy recipe to do in the Thermothingy
Can you post it on this thread too. http://www.forumthermomix.com/index.php?topic=10925.0
Thanks Amy.
Gert
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No worries Gertie. All posted ;)
I'm glad I hit the nail on the head with this one :-))
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I have previously posted a Mexican dip (http://www.forumthermomix.com/index.php?topic=8121.0) on the forum, probably not authentic but delicious.
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I am waiting till we get to Bali or Scotland 8)
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Scotland = Deep fried Mars bars :-))
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OOH Yummy Amy, deep fried mars bars.... :)
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Will I guess there is not a lot of interest in Mexican food but thank yoou for the recipes.
Where to next? Maybe we should visit Helene who was so thoughtful by sending goodies for our goodie bag. Perhaps she has a particular Canadian Recipe. I know her mother is a good cook as well. Should we pop in?
Anybody got a Canadian recipe? I am thinking Maple syrup, bacon, salmon, King Crab. Oh what do the Eskimos eat?
Gert
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Bwwwwwwaaaaaa is there no one with a Mexican recipe?
Gert
Whoa there!! just catching up!! Ok, so it's now August and not May . .however . . . .
http://www.forumthermomix.com/index.php?topic=9826.0
(http://dl2.glitter-graphics.net/pub/1220/1220172pjfcqxp4yu.gif) (http://www.glitter-graphics.com)
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. . and then we have
http://breakingbreadwithnomes.blogspot.com.au/2011/07/mexican-green-mole-with-thermomix.html
not to mention
http://www.stephberg.com/?p=1094 for Mexican salsa!
. . . or Jo's Mexican Blackbean and Chorizo Soup http://quirkycooking.blogspot.com.au/2009/03/crockpot-mexican-black-bean-sausage.html
(http://dl10.glitter-graphics.net/pub/91/91600gh602qs7z8.gif) (http://www.glitter-graphics.com)
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Canadian Shortbread 'Eh'
By: D. Crosby
"Easy to make and enjoyable. Love the rich flavors of butter and maple syrup."
(http://dl2.glitter-graphics.net/pub/549/549072tuebtovzvn.gif) (http://www.glitter-graphics.com)
What to Drink?
Wine Sparkling wine
Cocktail Death by Chocolate
Hot Non-Alcoholic Tea
Servings (Help)
US Metric Calculate
Original Recipe Yield 3 dozen
Ingredients
455 g butter, softened
330 g packed light brown sugar
560 g all-purpose flour
60 ml real maple syrup
Directions
Preheat oven to 300 degrees F (150 degrees C).
Combine the butter, sugar, flour and maple syrup, blend until smooth.
On a lightly floured surface roll dough out 1/2 inch thick. Cut into desired shapes and place on ungreased cookie sheets.
Bake at 300 degrees F (150 degrees C) for 20 minutes, watch carefully so as not to overcook. Let cookies cool before eating.
:)
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You girls are too quick and clever.
Can you copy and paste the recipe into this thread. http://www.forumthermomix.com/index.php?topic=10925.0
Yahoo.
Gert
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Looks like we've got the first Canadian recipe before you even get there Gert, better get your skates on!
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Did you know that a dish called "poutine" is/was considered as Canada's national dish? It consists of french fries, beef gravy and cheese curds . . . . . ???
http://www.food.com/recipe/real-canadian-poutine-113388
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Did you know that a dish called "poutine" is/was considered as Canada's national dish? It consists of french fries, beef gravy and cheese curds . . . . . ???
http://www.food.com/recipe/real-canadian-poutine-113388
Didn't Helene do that on the superkitchenmachine.com
Sounds yummy to me.
You girls are too quick for me. I is a bit slow today and catching up on several hundred emails.
Gert
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For the Inuits
Seal Stew
Ingredients:
4 cups fresh cut up seal with fat pieces (about 2 lbs.) – (can substitute with beef)
6 potatoes, washed and cut into small pieces
¼ cup ketchup or to taste
1 onion, peeled and chopped
1 small turnip, peeled and chopped into small pieces
3 carrots, average size
3 parsnips, washed and chopped into small pieces
Water as required
Directions:
1. Cut seal meat into small pieces including some of the fat.
2. In a pot over medium-high heat, put in some seal fat pieces and cook out a bit of oil. Add meat and onion and stir-fry until all the pieces have been cooked on the surface.
3. In layers, add the carrots, then the turnips, the potatoes, and the parsnips in that order.
4. Add water to cover. Bring to boil and reduce to medium heat to maintain a slow boil for about 35 minutes or until a fork easily flakes the vegetables, especially the carrots and turnip.
5. Add the ketchup and stir well.
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Good one Amy. Do you think you can cut and paste that into the thread for recipes from around the meals in 80 plates.
Gert
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Canadian Barn BBQ Sauce
By: GYPSIE8
"This flavorful barbeque sauce for ribs is just like the kind they serve at a famous restaurant in Montreal, Quebec that has people lining up on the street any given night of the week. Try this -- you'll luv it! Don't' skip the lemon juice or cinnamon. Simmer the left over sauce until sugar is completely dissolved and serve as extra sauce for those who like their ribs dripping with flavor."
Prep Time:
10 Min
Ready In:
40 Min
Servings (Help)
US Metric Calculate
Original Recipe Yield 3 cups
Ingredients
1/2 cup applesauce
1/2 cup ketchup
2 cups packed brown sugar
6 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/2 teaspoon ground cinnamon
Directions
In a medium bowl, mix applesauce, ketchup, packed brown sugar, lemon juice, salt, black pepper, paprika, garlic salt and ground cinnamon. Use the mixture to marinate ribs in the refrigerator for at least 30 minutes before preparing as desired. Also use for basting the ribs while cooking.
Nutritional Information open nutritional information
:D :D
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Good one Amy. Do you think you can cut and paste that into the thread for recipes from around the meals in 80 plates.
Gert
Indeed I do.
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Canadian Barn BBQ Sauce
By: GYPSIE8
"This flavorful barbeque sauce for ribs is just like the kind they serve at a famous restaurant in Montreal, Quebec that has people lining up on the street any given night of the week. Try this -- you'll luv it! Don't' skip the lemon juice or cinnamon. Simmer the left over sauce until sugar is completely dissolved and serve as extra sauce for those who like their ribs dripping with flavor."
Prep Time:
10 Min
Ready In:
40 Min
Servings (Help)
US Metric Calculate
Original Recipe Yield 3 cups
Ingredients
1/2 cup applesauce
1/2 cup ketchup
2 cups packed brown sugar
6 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/2 teaspoon ground cinnamon
Directions
In a medium bowl, mix applesauce, ketchup, packed brown sugar, lemon juice, salt, black pepper, paprika, garlic salt and ground cinnamon. Use the mixture to marinate ribs in the refrigerator for at least 30 minutes before preparing as desired. Also use for basting the ribs while cooking.
Nutritional Information open nutritional information
:D :D
I like the sound of that. You can easily do it in the Thermothingy.
Obbie please can you cut and paste it into the recipe thread for 80plates..
Gert
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Gert, already added it for you.. :)
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You're on the ball Robyn ;)
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Oh sorry obbie. I shold have looked first. Good to have it in both places. Just me being OCD trying to neaten things up. LOL!
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Thats ok, I am quite liking this thread. :)
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I just fell asleep,in the middle of posting. . Better sign out.
Gert
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Here we go to Vancouver.
(http://img.tapatalk.com/79de37d0-a58c-1348.jpg)
(http://img.tapatalk.com/79de37d0-a5a7-0aab.jpg)
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Must drop in on my cousin here.
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Should we knock on Helene's door? She might be busy sending out those scrubbies but maybe she can give us a quick recipe.
Will we won't we?
Gert
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Of course we should go see Helene..
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Definitely drop in for a chat with Helene.
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Well that was very interesting. Knocked on the door. Helene opens the door with her hair a fright, no contacts in, no glasses on her nose, wearing something I cannot even begin to describe. She is totally exhausted from sorting , packing and sending our super scrubbies, super spatulas and stickers. She was nearly out on her feet.
I said we would return in a few weeks perhaps as she did share that she was working on a very special Canadian recipe involving Maple Syrup and a secret bubbly
I am sure it will be worth the wait. I told her we understood and to go to bed. While I was there the computer kept making a bing bang sort of noise and Helene said that was more orders coming in.
Poor thing. I left quietly.
Gert
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Enough said.
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You are not going to believe it but my list of places people wanted to go had disappeared from my iPad so we are going to have to wing it.. I am thinking of going over the pole to England to visit Cornish Cream. Looks A long was on the flat map but not all that far really At about 9.5 hours..
Now surely there will be a few favourites here.
Helene we will be back when the orders die down.
Gert
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Thats a bummer Gert, but I'm sure we'll still have fun on our trip ;D
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Watch out CC we are coming to England.
(http://img.tapatalk.com/79de37d0-f3ef-2119.jpg)
(http://img.tapatalk.com/79de37d0-f404-8217.jpg)
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OMG wasn't expecting you so soon,I thought you were due at Christmas :D :D :D
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Get the spare bed ready CC, someone will want to stay at your place ;D
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OMG wasn't expecting you so soon,I thought you were due at Christmas :D :D :D
Well we could just stop and go and come back ;D ;D
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Get the spare bed ready CC, someone will want to stay at your place ;D
There is always a spare bed here for forum members. ;D
OMG wasn't expecting you so soon,I thought you were due at Christmas :D :D :D
Well we could just stop and go and come back ;D ;D
We can do both as London is always a great stopover.
I have just spent a fortune getting tickets for the Paralympics (http://en.wikipedia.org/wiki/Roald_Dahl) for everyone in London..Near me is Stoke Mandeville where the games first happened so we will pay a visit and on the way we will see Chequers (http://en.wikipedia.org/wiki/Chequers) where the PM's resides in the country.
If we are not too tired we can visit the Roald Dhal (http://en.wikipedia.org/wiki/Roald_Dahl) Museum in Great Missenden. ;D
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Get the spare bed ready CC, someone will want to stay at your place ;D
There is always a spare bed here for forum members. ;D
OMG wasn't expecting you so soon,I thought you were due at Christmas :D :D :D
Well we could just stop and go and come back ;D ;D
We can do both as London is always a great stopover.
I have just spent a fortune getting tickets for the Paralympics (http://en.wikipedia.org/wiki/Roald_Dahl) for everyone in London..Near me is Stoke Mandeville where the games first happened so we will pay a visit and on the way we will see Chequers (http://en.wikipedia.org/wiki/Chequers) where the PM's resides in the country.
If we are not too tired we can visit the Roald Dhal (http://en.wikipedia.org/wiki/Roald_Dahl) Museum in Great Missenden. ;D
Love it . I want to go everywhere. Never knew Roald Dahl had his own museum. Loved his wife Patricia Neal. Interesting family.
What fun.
Gerr
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CC you seem to have it all sorted.
I sat near Gert in business class on the way from Vancouver, what a good time we had.
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CC you seem to have it all sorted.
I sat near Gert in business class on the way from Vancouver, what a good time we had.
Good wine great conversation and a little sleep. Thanks cookie.
Gert
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Busy day and we all had a cup of tea and a piece of buttered Lager Loaf. (http://www.forumthermomix.com/index.php?topic=10925.msg191562#new) :)
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Loved the Lager Loaf CC. I have added A Stilton and Leek Bread and Butter Bake recipe for England.
Is everyone bored with this thread or shall we carry on?
I fancy going somewhere new today. I do remember Spain and Portugal were on the list. Which will it be?
Gert
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Keep travelling Gretchen. Bron has put quite a few Spanish recipes on here so perhaps we can just bump our favourite recipe of hers if we go to Spain.
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Keep travelling Gretchen. Bron has put quite a few Spanish recipes on here so perhaps we can just bump our favourite recipe of hers if we go to Spain.
OK Spain it is.
Gert
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Lets go to Spain..
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Paella! :D
Thats the only thing I know about Spain :-))
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I've been a bit neglectful of this post, sorry. I will be into damper, burnt sausages and spuds in the ashes next week.
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Never mind cookie. We are off to Madrid.
(http://img.tapatalk.com/d/12/09/07/ebe5e5yp.jpg)
(http://img.tapatalk.com/d/12/09/07/ypyra5az.jpg)
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Are we still in Spain? I have found a good looking recipe for Spanish-style Scrambled Eggs :)
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Yes please!
Gert
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Yay! :D
I will post the non-TMX version now, but I'm very keen to make it so I will post a conversaion ASAP ;D
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Spanish tortilla
Have dinner on the table in 30 minutes with this simple and tasty Spanish tortilla recipe.
12
INGREDIENTS
EASY
DIFFICULTY
4
SERVINGS
4
Spanish tortilla
Super Food Ideas
Super Food Ideas - June 2010 , Page 26
Recipe by Kim Coverdale
Ingredients
1 tablespoon olive oil
1 medium red onion, halved, thinly sliced
2 garlic cloves, crushed
4 rashers middle bacon, trimmed, chopped
2 medium sebago potatoes, peeled, very thinly sliced
1 medium red capsicum, cut into 2cm pieces
2 tablespoons chopped fresh flat-leaf parsley leaves
1 teaspoon sweet paprika
6 eggs
1/3 cup milk
1/4 cup finely grated parmesan cheese
Mixed salad leaves, to serve
Method
Step 1
Heat oil in a 22cm (base) heavy-based, non-stick frying pan over medium heat. Add onion, garlic and bacon. Cook for 5 to 6 minutes or until onion has softened. Add potato, capsicum, parsley and paprika. Cook, stirring occasionally, for 3 to 4 minutes or until potato is just tender and starts to brown.
Step 2
Preheat grill on medium. Whisk eggs, milk and parmesan together in a bowl. Season with salt and pepper.
Step 3
Pour egg mixture evenly over potato mixture. Lift and tilt pan to distribute egg mixture. Reduce heat to low. Cook for 6 to 8 minutes or until tortilla is almost set (eggs should be set underneath but surface still runny).
Step 4
Place under grill. Cook for 4 to 5 minutes or until just set and light golden (not browned). Set aside for 2 minutes. Loosen with a spatula and turn onto a plate or chopping board. Cut into wedges. Serve with salad leaves.
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Looks good Robyn :)
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Thats what I thought Amy, I will try it this week.