Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Vegetarian => Topic started by: judydawn on June 12, 2010, 09:00:07 am
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Name of Recipe: Carrot & Spinach Slice
Number of People: Serves 4 as a main with salad or 6 as a side dish
Ingredients:
1 bunch silverbeet or spinach or 2 x 250g packets frozen chopped spinach
20g parmesan, cut into cubes
50g tasty cheese, cut into cubes
extra 50g tasty cheese for topping
3 carrots cut into chunks (300g approx)
1 red onion, cut into 1/4's
5 eggs
1.5 tblspns vegetable stock concentrate
2 cloves garlic
100g S.R. flour
Pepper to taste
Cooking spray
Preparation:
Pre-heat oven to 180o fan forced.
If using fresh spinach/silverbeet, shred leaves only and cook in microwave 3 minutes with a bit of water. Thaw if using the frozen variety and squeeze all the liquid from whichever type you are using. Set aside.
Place the extra tasty cheese in the TM bowl and grate for 4 seconds/speed 5. Set aside.
Place the parmesan, tasty cheese and garlic cloves in the TM bowl and grate for 7 sec/speed 5. Set aside.
Place the carrots and onion into the TM bowl and grate for 7 sec/speed 5. Set aside.
Without cleaning the bowl, add the eggs and mix for 10 sec/speed 8.
Add concentrated stock, garlic and cheeses back into the bowl and combine for 10 sec/speed 6.
Add the carrot, onion, spinach and pepper & combine for 30 sec/speed 4/reverse.
Add the flour and combine for 30 sec/reverse/speed 1.
Spray a 23cm quiche dish then pour the mixture into it. Sprinkle the extra tasty cheese over the top.
Bake 45 minutes. Allow to stand 5 minutes before serving.
This is a converted recipe from one of the Annette Sym's Symply Too Good to be True cookbooks. I came across this conversion at http://www.stephberg.com/?p=927 (http://www.stephberg.com/?p=927) but have played with it a bit and altered some of the times etc. I now find it was first posted here by Snoozie who should get the credit for the conversion.
Photos:
Tips/Hints:
I used fresh spinach and the cooked weight was 380gms.
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Lovely and healthy Judy. Looks like a good one for lunch on a car rally day.
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The original recipe (plus Snoozie's conversion) used 2 whole eggs and 3 whites but what the heck, who needs to be that healthy :P :P
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Yum - my neighbour used to make something similar. I made it when this recipe was published:
http://www.forumthermomix.com/index.php?topic=2163.0 (http://www.forumthermomix.com/index.php?topic=2163.0)
I have photos on my other computer that I should post of this slice.
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Ah ha, that is the exact version on the website I mentioned but without mention of Snoozie being the person who first converted and posted it. I also found one of my recipes on that site and that now is credited to me after an email to her. Sorry Snoozie, I didn't realise it was on this forum, it is getting too big now to remember everything I see
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Ah ha, that is the exact version on the website I mentioned but without mention of Snoozie being the person who first converted and posted it. I also found one of my recipes on that site and that now is credited to me after an email to her. Sorry Snoozie, I didn't realise it was on this forum, it is getting too big now to remember everything I see
I haven't looked at this site before today but there seems to be a couple of recipes exactly like ones that had been posted here before going on that site but no names for credit. :-\
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Ah ha, that is the exact version on the website I mentioned but without mention of Snoozie being the person who first converted and posted it. I also found one of my recipes on that site and that now is credited to me after an email to her. Sorry Snoozie, I didn't realise it was on this forum, it is getting too big now to remember everything I see
I haven't looked at this site before today but there seems to be a couple of recipes exactly like ones that had been posted here before going on that site but no names for credit. :-\
There's even recipes straight from EDC with no credit given eg Fruity Dream. That turned me off the site a tad.
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There are heaps, I browsed again last night, found more of mine, some of ILB's, TMX-ers and goodness knows who elses. I wrote to her about the first one of mine I found and she said consultants in Vic share a data base for their recipes to hand out to customers and often don't know their origins ??? ??? ??? She quickly amended my Asian flavoured chicken stew and would be very busy if everyone here emailed her pointing out their recipe. What can you do about someone like that, apart from not visiting their website anymore.
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The odd one is named, but they definitely seem to be in the minority. Don't know what the solution is.
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I just had a look at this site, it's a rip off. No one minds recipes being put on blogs with acknowledgements, but without is.........
It only takes a moment to say where it's from etc. I have sent her an email.
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After reading this thread about the website, I had a look.I think it's very naughty not to give credit to the people who have developed a recipe.It will be interesting Cookie what her reply will be to your email.
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I had an email from Steph this morning.
Here it is.
Hi there,
Many thanks for your contact. I appreciate your email and letting me know that you are the author. Please know it is my aim to give credit where credit is due. I do have a little blurb on my home page saying these recipes are not mine and have been collated from various unknown sources and as I know the source I will name them.
I apologise if this has been upsetting, it was never my intention. I have limited internet access as I am in WA for grou leader training till Friday but will take the recipe down until I hear how you wish me to proceed.
Kind regards,
Steph
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I suppose the only thing to do is bombard her with the authors of the original recipe development.We all love our Thermomix and part of that is to share recipes, especially on this wonderful forum.
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As a Victorian consultant I know nothing about this shared data base and her email sounds very much like what she sent to JD. The Vic Branch Manager has a large database of recipes and all with the recipe developers name on it.
She has a great website with lots of recipes. We can just help her acknowledge where many of these have come from.
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And not knowing the source of the recipe doesn't explain the ones straight from official Thermomix books. Wonder what their thoughts would be considering how they monitor this forum to ensure we're not undermining their sales?
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I had another email from Steph today saying any recipes that are 'ours' -if we email her she will acknowledge them on her blog.
I agree with others though, it should have been done in the first place. Are people allowed to copy recipes directly from books to put on their blogs?
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to give her credit i think it is a really good site and well thought out. i can sort of understand how someone may not give credit to the author of a recipe if they are not aware of the protocol. however now that it has been brought to her attention, surely she would have some hard copies somewhere of the recipes she has posted or know basically where she sourced them from to quickly rectify the slip up ??? (steph if you are reading this, my shepherds pie recipe was converted from an old recipe of taste.com.au ;))
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When this site started it was riddled with recipes from Tenina, brazen, the Aussie TMX site and me without any acknowledgment.
It is sad that she didn't manage to connect the recipes to the originals, but it is good to have them all in one place.
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Steph will make the corrections later in the week when she's back and it appears to be a very honest mistake.
I think it the problem may lay in the fact that recipes are copied from here, saved then distributed without any reference to where it originated from. Hopefully a correct protocol may be communicated from the HO or something??? ;)
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Steph is enjoying the wild west for a bit, doing her group leader (?) training.
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It's actually very upsetting for me to read this thread. Assumptions have been made, never mind my website or the content but to my actual character. I have received a significant number of abusive, derogatory and threatening emails which I have handled nothing but professionally. How about some perspective.... I encourage you to contact me directly instead of using this public forum to make any further assumptions about me, my site or intentions.
As drafted by my husband in response to this thread:
There seems to be a bit of confusion in this forum about publication of recipes on the Internet.
1. An individual recipe, by definition, cannot be copyrighted if all it consists of is a list of ingredients and a method. It may be legally and freely copied and distributed. It cannot be “owned” by anyone, unless the author has explicitly taken copyright protection action. Posting a recipe on a forum does not give the poster any special rights.
2. If you don’t want a recipe to be shared by many people, then why publish it to a public Internet forum? Isn’t the intention to have as many people find and read it as possible?
3. I derive no commercial benefit whatsoever from the recipes on StephBerg.com. The recipes are provided as a valued service to existing and prospective Thermomix customers all over the world. Many hours of unpaid effort are put into keeping the website active and current.
4. It is somewhat hypocritical to level criticism at me for copying information to my website, and then go and paste the contents of a private and personal email onto this forum without consulting me.
5. None of the recipes on StephBerg.com are claimed to be “mine” – the website clearly states that they come from a variety of sources, and wherever known if possible and practical, that source is acknowledged.
6. I do not automatically assume the poster of a recipe to be the author of a recipe.
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I have re read this thread a couple of times and have found nothing said that points to anything other than disappointment that recipes have not been credited to the author. There are in fact many comments praising the website's construction, content and intent. The issue as I understand i,t is not that recipes have been taken from here but that their authors have not received the credit. This forum encourages everyone to post and utilise recipes posted here but you will notice that any recipes that are converted from another source will have the original author credited. On the odd occasion that this has not happened the moderators are quick to correct.
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Thanks for your input Steph and also VHJ.
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It's actually very upsetting for me to read this thread. Assumptions have been made, never mind my website or the content but to my actual character. I have received a significant number of abusive, derogatory and threatening emails which I have handled nothing but professionally. How about some perspective.... I encourage you to contact me directly instead of using this public forum to make any further assumptions about me, my site or intentions.
As drafted by my husband in response to this thread:
There seems to be a bit of confusion in this forum about publication of recipes on the Internet.
1. An individual recipe, by definition, cannot be copyrighted if all it consists of is a list of ingredients and a method. It may be legally and freely copied and distributed. It cannot be “owned” by anyone, unless the author has explicitly taken copyright protection action. Posting a recipe on a forum does not give the poster any special rights.
2. If you don’t want a recipe to be shared by many people, then why publish it to a public Internet forum? Isn’t the intention to have as many people find and read it as possible?
3. I derive no commercial benefit whatsoever from the recipes on StephBerg.com. The recipes are provided as a valued service to existing and prospective Thermomix customers all over the world. Many hours of unpaid effort are put into keeping the website active and current.
4. It is somewhat hypocritical to level criticism at me for copying information to my website, and then go and paste the contents of a private and personal email onto this forum without consulting me.
5. None of the recipes on StephBerg.com are claimed to be “mine” – the website clearly states that they come from a variety of sources, and wherever known if possible and practical, that source is acknowledged.
6. I do not automatically assume the poster of a recipe to be the author of a recipe.
Sorry, Steph
Just found this and I am sorry that you have been so upset. I am happy for you to copy any of my recipes to your site.
I think that it is a great compilation/database/resource.
When this site first started there were many recipes from me, Karen (brazen) and Tenina copied here. I know Tenina got a bit hot under the collar when she found out and sent PMs to people telling them not to copy without acknowledging.
I checked your site and you seem to have spent a lot of time linking recipes to "developers"
Hope you aren't too upset and that you keep up the great work on your site.
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DH made this slice last night as we have a lot of silverbeet coming up in the vege patch. Not a real good cook by many peoples standards other than his own, he was very proud of his efforts, and every one was really relieved that for once he made something that we all could eat ;D It was really, really yummy and I might even make it on Sunday to take to a bbq.
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Good to hear DH having success :-* :-*
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I might give this one a try - seems similar to my zucchini slice recipe. Will add bacon to appease the men in the house.
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You've done it again Judy! I really didn't think this recipe would be here on the forum when I made it tonight...so I hand-wrote my conversion notes ready to be typed up and shared. But once again this magical forum has everything I've ever wanted :)
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How do the recipe conversions compare Jamberie? Your finished product looks chunkier than mine?
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How do the recipe conversions compare Jamberie? Your finished product looks chunkier than mine?
Mine looks chunkier because I used pre-gratd cheese (would you believe this was cheaper last weeks?) and it didn't melt as well on the top. I forgot to blanch the spinach so that makes it look more chunky too.
Our conversions are a bit different...I did the lazy version :D
But I blitzed the garlic, carrot and onion perhaps a little too much so there weren't the chunks of carrot. Then added the rest of the ingredients (except the spinach). -also used 2 whole eggs and three egg whites.
Next time I think I'll do similar as today but I'll perhaps blanch the spinach first, then blitz onion, garlic and carrots, then just throw everything in together for a few seconds before putting into a quiche dish.
If I was paying particular attention to presentation, I'd follow your conversion!
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Nothing wrong with yours Jamberie and I'm sure they taste the same.
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Judy, do you know if this slice freezes well? :)
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Amy, Annette wrote in that book that all the recipes were suitable to freeze.
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Great, thanks Judy :D Our friend included silverbeet in the crate of goodies yesterday, so this is on the cooking agenda today :)
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This smells great Judy, thanks for the recipe :D I'm not sure when it will get eaten but I'll let you know when it does :D
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I haven't made it for ages Amy, it's huge :o Did you double it or is that the quantity in the recipe?
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Its definitely the quantity in the recipe Judy ??? Maybe its just the angle of my photo?
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Judy, I meant to review this earlier but I forgot :-))
This is a really yummy slice, a nice change from my zucchini quiches which I make often for lunches. Mum and SD had it hot one day and cold the next. I love recipes like this so thank you very much :D :D
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Amy your version looks devine! BTW, it does freeze really well, it's one of our favourites for freezing for lunches :)
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Thanks Amy, I have completely forgotten what it tastes like now :-)) I must do it again though.
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Thanks for the tip Jam :)
And Judy, it was my pleasure :)
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We had this for dinner tonight with salad.. I didnt have any dry stock or stock paste and only liquid stock so added salt and a tiny bit of liquid stock which ended up in a moist slice .. Not too much just more than the photos so will have to try with dry stock to compare.. Was eaten by all and nice enough :)
I think it will be even nicer tomorrow :)