Hi Everyone

[Jamberie]

Hi and welcome Pearsall...I'm looking forward to trying your Nan's rice pudding 

[Pearsall]

You are all most welcome. My Nana would have been so proud to think her recipe was bringing others pleasure.

I did make the vege stock concentrate and found it really salty and I only put in 100g salt. If you didnt put as much salt in and froze it would it still last. Hubby has  high blood pressure and shouldnt  have so much salt.

Cheers
Karen

[Deniser]

Hi and welcome to the Forum Pearsall.  Well you are off to a flying start.  My Mum used to make a pretty mean rice pudding (using evaporated milk too).  Am going to try your Nan's to compare soon.

[judydawn]

Do you mean the veg stock concentrate itself was really salty Pearsall or the dish in which you used it?  I would never taste the veg stock concentrate, it is not for tasting but using in recipes and if you leave all salt out of the recipe until the end when you can adjust according to your own tastes, 100g of salt really shouldn't be too much at all.  I freeze all my stock concentrates then I don't have to worry if they have gone past their use by dates at all.  The VSC stays soft so is easy to remove from a ziplock bag with a spoon using 150g salt but I daresay with the lesser quantity of 100g it would still stay soft.  With no salt though you would have to freeze it in ice-cube trays or put little dobs on baking paper, freeze them then keep them in a ziplock bag.

[Pearsall]

Ok Judy. Again thanks. Yes it was the VSC and I did taste it when I finished - hence the question of salty. When you use this stock does it make the food really salty or does it even out?

I think I am going to have to find a recipe and try it out today. I will look through some of the recipes on the forum today.

[judydawn]

It evens out and with you using even less than the recipe, you shouldn't find it too salty.  Have a go and you will see what I mean.

[Pearsall]

Which recipe would you suggest as a beginner to try first. My son is eager this morning to try something/anything. I think he addicted to the Thermomix more than me.

[cookie1]

We both suffer from high blood pressure and I use the Vegie stock. I use about 1 teaspoon of concentrate to a cup of liquid. I find that most times you don't need to add any extra salt to the dish. I love it for soups, casseroles, risottos and probably most things. I find it very versatile.
I'm glad your son is enjoying the machine too. It is wonderful to rustle up a batch of biscuits quickly.

[Pearsall]

Thanks cookie1. It is good to know and yes we made a batch of biscuits yesterday. My son wants to be a chef so anything different he can do in the kitchen he loves! Battling this morning to beat hi. To the machine to make pancakes.

[Girlpower247]

Hi Pearsall and welcome to the forum 
Another suggestion regarding the VSC that I do due to salt intolerance....I make my VSC completely salt free, then freeze it in Tbsp amounts in ice cube trays. Once frozen, I store them in zip lock bags in my freezer ( they do freeze solid) but don't take long to thaw as needed.

I will often add 2 cubes (= 2 Tbsp) if I feel like it, then I add a sprinkle of salt to taste and find this works so well for me as I can totally control the amount of salt in my cooking.....