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Messages - breadsauce

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1
Main Dishes / Re: Lamb Crumble
« on: January 17, 2013, 08:01:29 am »
Hehe, we squinted too when the idea was first mooted but the smell coming from the oven soon changed our minds.

There is some roast pork in the freezer that will get the same treatment but I am considering upping the sage for the crumble and replacing half the stock water with 100% apple juice (and maybe a handful of raisins for sweetness).

OK, Sid has finished the bread dough, I hope you all enjoy this as much as we did.

SB

2
Main Dishes / Lamb Crumble
« on: January 16, 2013, 06:30:04 am »
Name of Recipe:  Lamb Crumble - adapted from a recipe on allbritishfood.com

Number of People: 2 - 4

Ingredients:

Meat
350 g  cooked roast lamb
1 medium onion, skinned
15 g plain flour (All purpose)
1 level tbsp tomato puree (paste)
300 ml beef stock
salt and pepper

Crumble
100g plain flour
50 g butter, diced
50 g Cheddar cheese, diced
1/2 tsp dried mixed herbs
salt and pepper

Preparation:

Crumble
1.  Put the flour and butter in the  *:, speed 4, 10-15 seconds until it resembles fine breadcrumbs.
2.  Add cheese, mixed herbs and seasoning, speed 7, 5 seconds until cheese is chopped finely and mixed in.
3.  Put crumble in a bowl and set aside.

No need to clean the  *:

Meat
1.  Mince together the meat and onion speed 7, 5 seconds.  Scrape down the sides and repeat if required.  
2.  Add 15 g flour, the tomato puree, stock and seasoning. Mix on speed 4, 5 seconds until well combined.  
3.  Pour into a greased, shallow oven proof dish and spoon crumble over the top.
4.  Bake in the oven at 190°C (375°F) mark 5 for 45 minutes-1 hour.

Serve immediately.

Tips/Hints:
I used cooked lamb I had previously finely minced so it cooked up like corned beef, would have preferred the meat to have been a bit chunkier.

Original recipe calls for Cheshire Cheese but I can't get it here and the cheddar worked perfectly.
SB



3
Questions? Technical Issues? The Survival Guide / Re: Riso Nero
« on: December 09, 2012, 02:00:27 pm »
Thank you very much Judy.  They soak the rice much longer than I do so that may be the trick to get rid of the worst of it.

I didn't have anything in mind, I substitute black rice for white rice a great deal, the nutty flavour is wonderful.  Also good if someone has a nut allergy and you don't want to lose the nutty flavour of a dish that should have them in. 

When I have had Sid for a bit longer and have found some courage, I'll test cooking times.

Thanks again Judy for your help.

SB

4
Questions? Technical Issues? The Survival Guide / Riso Nero
« on: December 09, 2012, 08:45:53 am »
I love black rice but, oh boy, it can stain.  I haven't even cooked it in the rice cooker, just my old enamel pans and they need a bit of scrubbing to get the staining off. 

Has anyone cooked black rice in their TM?  Was it a good decision or did it stain the bowl/lid etc? 

Thanks in advance.

SB

5
Recipe Requests / Re: Help pls with UK 'birds eye' type custard....
« on: December 08, 2012, 06:42:02 pm »
All Birds Eye custard powder is:

Cornflour
A little Ground Turmeric for colour
A few drops of almond essence to take away the turmeric taste

Very simple and just a little experimenting to get the taste right and *poof*, kiddiehood memories come flooding back.  :D

SB

6
Chit Chat / Re: Challenge #5 - 4 ingredients or less
« on: December 07, 2012, 02:02:14 pm »
How about:

Grilled cheesy polenta (shaped to preference)
Cracked black pepper crusted tuna steak
with a salad and salsa (spicy) or lyutenitsa (not spicy)

7
Introduce Yourself / Re: Sid is on the way!
« on: December 07, 2012, 11:02:38 am »
Hellooo Aussie Brenda,

Yes Sid arrived yesterday, safe and sound *quick snoopy dance around the kitchen*.  The only eek! moment so far was after I dismantled it all to clean it before first use and spent 5 mins trying to work out how I had broken it so quickly because the lid wouldn't fit back properly.  Yep, I had forgotten to put the seal back in, *sighs and slaps self*. 

So far so good, supper (cheese sauce (Sid), veg leftovers and pasta (done in the normal way)) and the sandwich rolls from the communities book has all worked very well, much to the dawgs disappointment  :D.  Still I'm sure that his day will come.

I now have to behave myself or it'll be a new freezer next for all the experimenting.  ;D

SB

8
Introduce Yourself / Re: Placed my order today! Delivery in about 10 days!!!!!
« on: December 06, 2012, 05:49:17 am »
Good luck gendi!  Looking forward to hearing how you get on with the TM.

SB

9
Introduce Yourself / Re: Sid is on the way!
« on: December 06, 2012, 05:41:58 am »
Thank you all for your welcomes!

Hehe Judydawn, my type of cooking is to close my eyes, open the cupboards and see what happens.  Still, the disasters are usually fairly interesting too  :D

Thanks for the thought Kimmyh.  The EDC is not available here, I had the choice of Full Steam Ahead and the Community recipes one.  I went for that one as it will cover the whole TM, not just the Varoma.  I think the EDC recipes are online, just got to find them, but it seems most have been tested and tweaks noted on here.

I think the first effort will be leftovers soup.  Broccoli, cauliflower, cheese and anything else that comes to hand.  At least if I get it wrong, I can chuck it under the grill and have veg au gratin.

If nothing else, the dawg is looking forward to my inevitable disasters  ;D

OK, I am off to prepare the sofa for a couple of hours of manual reading after Sid arrives (hopefully today).

Thanks again for the kind welcomes.

SB

10
Introduce Yourself / Sid is on the way!
« on: December 05, 2012, 09:30:23 am »
Helloooo, salutations and Good ----------- (insert time zone here),

Yes, I have succumbed after much deliberation and research, and am awaiting the imminent arrival of Sid.  Oh dear, it's been named already, is that a good sign?

I am an expat in Bulgaria so am looking forward to adjusting some of the local dishes to the TM way of doing things and if successful, sharing them here.  Traditional dishes here, are simple and packed full of flavour, my waistline will testify to that.  :D

Probably like most new and prospective owners, I have spent a lot of time lurking on forums and reading reviews and have found this one to be the most friendly and honest.  Not being anywhere near a consultant and (ashamedly) not fluent in the language yet, I would like to thank everyone upfront for their patience in the question department and for the use of some really tasty sounding recipes.  I just hope I can repay the kindness at some stage. 

Anyway, having made the agonising decision to get a TM, I am now faced with the equally hard decision of what to try making first.  Well, that and ripping the kitchen apart in order to make room for Sid, so I had better get on with it.

I look forward to seeing you all around the forum.

SB

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