What are you been cooking today

[brazen20au]

i made pasta & fagiole tonight. yum

[judydawn]

Yes, I'd like that quiche recipe too Cookie1 if you are allowed to.

[I Love Bimby!]

Thanks judydawn.  But isnt it lovely that the TM gives us the oppertunity to do these things so effortlessly!  Here's to Vorwerk!

[CarolineW]

i made pasta & fagiole tonight. yum

I made this once and it was Ok but rather bland.  Sounds like I must have done something wrong.  How do you get the flavours to lift, Brazen?  Is it reliant on the quality of the stock?  (I may have made it pre making my own stocks).  Or was my chilli too mild, maybe?  It didn't have any layers of flavour, just a bland, inoffensive bean and pasta flavour.  Do you follow the recipe as it stands, or do you spice it up a bit?  I'd love to know, as this is something I would like to make fairly regularly, if only it tasted good!    It's so different to the things I'd usually cook, that for some reason my brain won't shift over to make it's own decisions as to how to improve the flavour.  If I had a brain to shift, that is ... 

[bron]

Oh my god! Have just made the Dulce de leche! For the Banoffee Pie! Oh boy...it is real  thick toffee, amazing without being sickly sweet, much better than the condensed milk in a can for 3 hours!!!! Who would have thought that 1 litre of long life milk and some cream and sugar could make a sticky lush caramel. Oh guys, I definitely recommend that you make it and keep it in a jar in the fridge for pancakes or banoffee pie, the pies in the fridge cooling before I whip the cream and take the photos for you all! to drool over , am taking it to work tomorrow, so that I make all the drs & nurses fat and jealous for my birthday treat for them all.
Have also made the spelt bread one with dark chocolate and the other with cheese and cured serrano ham. They are sooo fantastic, my mother (bless her!) is soooo impressed with my THX, she loves everything too! She loves the bread, even the chocolate one and she doesn't like sweet things, so just imagine how good it is! Will put it on now for you all to make, its a definite must!!!

[cookie1]

I'll email Nico Moretti and ask if I may post his recipes.

Judy, we go to Monkey Mia next Monday. I don't take a computer so for 5 weeks I won't be able to get my daily fix on this forum. I'll have lots to read when I come back.  We take our van and put a boat on the top of the 4 x 4 and for 5 weeks do little except sit around, talking with some fishing thrown in.  I am taking the thermomix though. I hope to try out some steamed fish ideas.

[judydawn]

Have a great time Cookie1 and I for one will miss you and your daily postings.  Maybe you will come back and post lots of fish recipes. Be prepared to spend a few days catching up on all the postings you will miss whilst away - it took me 2 days and I was only away for 2 weeks!

[brazen20au]

caroline, i'm not sure. i don't use the chilli as then the kids won't eat it i put in 4 cloves of garlic last night lol. i also doubled the celery (though it made it a bit strong i thought) and i put carrots in because i bought them, being sure they were in the recipe lol

[CarolineW]

caroline, i'm not sure. i don't use the chilli as then the kids won't eat it i put in 4 cloves of garlic last night lol. i also doubled the celery (though it made it a bit strong i thought) and i put carrots in because i bought them, being sure they were in the recipe lol

   Have the same problem with my DD - that's why I keep the chilli level very low.  I'll try the garlic and carrots, though.  We all love those.    I often get things that I'm sure are in a recipe, Brazen.  Perhaps they change when we're not looking? 

[CarolineW]

Oh my god! Have just made the Dulce de leche! For the Banoffee Pie! Oh boy...it is real  thick toffee, amazing without being sickly sweet, much better than the condensed milk in a can for 3 hours!!!! Who would have thought that 1 litre of long life milk and some cream and sugar could make a sticky lush caramel. Oh guys, I definitely recommend that you make it and keep it in a jar in the fridge for pancakes or banoffee pie, the pies in the fridge cooling before I whip the cream and take the photos for you all! to drool over , am taking it to work tomorrow, so that I make all the drs & nurses fat and jealous for my birthday treat for them all.
Have also made the spelt bread one with dark chocolate and the other with cheese and cured serrano ham. They are sooo fantastic, my mother (bless her!) is soooo impressed with my THX, she loves everything too! She loves the bread, even the chocolate one and she doesn't like sweet things, so just imagine how good it is! Will put it on now for you all to make, its a definite must!!!

Amanda - you aren't helping my diet!!! 

[CarolineW]

I'll email Nico Moretti and ask if I may post his recipes.

Judy, we go to Monkey Mia next Monday. I don't take a computer so for 5 weeks I won't be able to get my daily fix on this forum. I'll have lots to read when I come back.  We take our van and put a boat on the top of the 4 x 4 and for 5 weeks do little except sit around, talking with some fishing thrown in.  I am taking the thermomix though. I hope to try out some steamed fish ideas.

Have a fantastic time, Cookie1!  I loved Monkey Mia when I visited it (more years ago than I care to admit to!).  Your trip sounds like a slice of heaven.  Have fun with your thermomix 

[cookie1]

Thanks Caroline.

I emailed Nico Moretti and had a reply this morning.  Here is his reply.

Jean,

 

Thanks for you note and I’m glad you enjoyed the class.

 

Unfortunately, with the introduction of my new Thermomix Passion class and with the continued sales of my “Food for Friends” cookbook I would prefer not to include any of the recipes from the cookbook on the forum currently.

 

Regards,

Nico Moretti

urban provider

www.urbanprovider.com.au

08 9228 0507

[Paul]

Italian meatballs in tomato sauce with polenta

[bron]

I'll email Nico Moretti and ask if I may post his recipes.

Judy, we go to Monkey Mia next Monday. I don't take a computer so for 5 weeks I won't be able to get my daily fix on this forum. I'll have lots to read when I come back.  We take our van and put a boat on the top of the 4 x 4 and for 5 weeks do little except sit around, talking with some fishing thrown in.  I am taking the thermomix though. I hope to try out some steamed fish ideas.

Cookie, have a fab time! I cooked some trout last week in the Varoma, salt baked it was amazing, one of the Drs had been fishing and bought me in 2 trouts so I decided to stick them in the Varoma, they were lovely. 2 kilos of coarse rock salt, sprinkle a little on the bottom of Varoma, place the trout or other fish on and  totally cover with salt, pack it well down. Add 700g water to THX and program 20mins speed 2. You must leave head and tail on though. It was lush though, really delicious. I also bake my pork like this only for longer, its a simple way and even better than oven as it doesn't dry it out. Enjoy the peace and quiet! And all the fresh fish!

[Paul]

Can I just say that cooking polenta in the TMX is a REVELATION!!!