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Messages - Lucyluu
1
« on: December 04, 2016, 05:15:14 am »
Thought I might make some into sachets for Christmas hampers ,include instructions for liquid requirements and cooking times. I have some single family members that love choclate but don't like to cook a whole cake.
2
« on: November 19, 2016, 11:48:24 pm »
Thanks Judy that's the one 
3
« on: November 18, 2016, 09:50:18 pm »
Hi eveyone was wondering if anyone had this recipe as both links are broken,(only three years old, I can't understand that).  Help much appreciated thanks
4
« on: June 11, 2016, 07:24:11 am »
This is quick and easy can be used for the kids or as a side for any meal.
1 Parsnip and 2 large carrots all peeled and roughly chopped.
Turn Tmix on speed 6, toss parsnip onto running blades.
When you can't hear the parsnip being chopped anymore switch off and scrape down sides.
Place chopped carrot in jug and chop on speed 5 for 5 seconds.
Scrape down side of jug, set Tmix to 100 for 6 minutes reverse speed 2.
You don't need any water to cook this.
This does leave an orange stain on the bottom of the jug but it comes off easily when washed.
5
« on: June 11, 2016, 07:07:05 am »
First time I made these I thought the filling was too wet and put the recipe away for a while. I came across it again recently and changed it a little so I could use it as a filling for cannelloni. I used Jap pumpkin as I didn't have any butternut, I added 1 teaspoon of coriander powder and 1 teaspoon of garam masala, (Not very italian I know), instead of fresh coriander with the pumpkin. I followed the instructions up to the point of adding the water/ I only added one half MC full of water and cooked for 3 minutes on 100 speed 2.
Any longer and the pumpkin mixture will catch on the bottom of jug.
To this I added approx 8 leaves of siverbeet that had been finely chopped and wilted in the microwave for about 2 minutes (1100watt oven) This was stirred through the pumpkin mixture with a spatula. When it cooled a little I added the feta, then this went into cannelloni tubes,( about 6 of them).
I poured passata into the bottom of a small enamel pie dish then added the tubes covered with more passata, parmessan cheese and baked for about 30 minutes. My vegetarian sister polished it off in no time, sorry no photos. But it was just an experiment that worked well. I do have some of the pumpkin mix left over so I'll be making pasties with that.
6
« on: December 27, 2015, 11:38:11 pm »
Made this fudge for Christmas hampers tasted great but just happen to check hampers before Christmas day and found this fudge had partially melted into the bottom of the bags and in one case leaked into the Santa carrier bag. I think it might be better to cook it for a little longer especially if making it ahead and if the days are going to be hot.
7
« on: September 23, 2015, 11:33:54 pm »
Made 2 versions of this on the weekend for a wedding. Both went down very well.
Spinach and Feta plus Tomato and Olive
8
« on: June 07, 2015, 03:35:03 am »
Bump
9
« on: June 07, 2015, 02:59:02 am »
I'm Lucyluu and I'm number 17
10
« on: June 07, 2015, 02:56:13 am »
I'm Lucyluu and I'm number 15.
11
« on: April 19, 2015, 12:23:12 am »
Just a bump, made these for the first time in ages. Very nice as a side to soup. None left so no pictures sorry .
12
« on: February 20, 2015, 05:57:35 am »
Vegetable Bean Bolognese
From ‘Cook Italian’ A Leggo’s recipe book
Serves 4 with a side salad
Ingredients;
1 clove garlic peeled and crushed
20 grams EVVO
½ onion peeled and quartered
1 small carrot peeled and chopped
½ stick celery chopped
125 grams of tomato paste
¼ cup red wine or port
½ tspn of fresh rosemary (I didn’t use this )
1 bay leaf
1 dessertspoon vegetable stock paste
1 cup of water
420 gram can of four bean mix drained and rinsed
200 grams of cooked pasta/ pearl couscous
1 tablespoon chopped fresh parsley or torn basil leaves
Method;
Turn TMX to speed 7 and toss crushed garlic onto spinning blades.
Add onion, carrot and celery and chop on speed 5 for 5 seconds. Add oil and sauté on 100, speed 1.5 for 4 minutes.
Add in tomato paste, wine rosemary if using , bay leaf, stock paste and water.
Then set TMX for 10 mins at 100 reverse speed 1.
Add drained four bean mix and cook a further 3 mins at 100 reverse speed 2.
Serve with pasta or couscous then sprinkled parsley or basil leaves.
This is really nice and not a heavy meal at all. Most of these ingredients would probably be in your pantry.
13
« on: February 02, 2015, 12:21:34 am »
We love this. I try to make enough to last the year. Not anywhere near enough. But it is a great pasta, lasagne and canaloni sauce.
14
« on: February 02, 2015, 12:17:17 am »
Just a bump. This is really nice sauce, a bit thin but yum.
15
« on: February 01, 2015, 11:55:51 pm »
Bump 
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