Carrots! (A challenge)

[RhubarbWhine]

I love Vietnamese pickled carrots. Very delicious in salads, rolls for lunch etc. You basically grate the carrots and soak in a solution of vinegar, sugar and water. Luke Nguyen"s recipe from the Secrets of the Red Lantern cookbook. I can't find my oopy at present but could source the recipe if anyone"s interested.

Hi Mep - if you can't put your hands on the book I have it here . . . glad to help if needed . .

Thanks, this is right up my alley. Is this similar? http://www.acupofmai.com/2011/07/vietnamese-pickled-carrots-daikon.html
I have Luke's Greater Mekong book, but it doesn't have the carrot dish.

[goldfish]

Will pm you RW

[RhubarbWhine]

I have found a recipe I would like to adapt  for the thermi - it sounds lovely http://uktv.co.uk/food/recipe/aid/513348
I am not sure how to start with the  adaptation though. 

[droverjess]

Just had a very quick look at the link.
It may be too big for 
I'd use the  for some of the preparation but make it as the recipe says in a pan.

There are very experienced  users on here who will be able to give more advise I am sure.

[cookie1]

I just had a quick look. I would grate the required foods in the TMX. Then when it comes to the cooking I would cook similar to jam.  That is cook at 100 degrees and then if not thickened cook at Varoma with the basket on the top of the lid to stop it spitting everywhere.

[RhubarbWhine]

Thanks Cookie and Droverjess. I am thinking along the same lines so will let you know how I go

[Kimmyh]

Like Hally I grate them into main meals and are especially yummy in spaghetti Bol and lasagne. Grate into pasta salad, sausage rolls, meatloaf and vegie fritters. Carrot cupcakes and muffins are nice too.