What are you been cooking today

[achookwoman]

JulieO, you make my mouth water .

[JulieO]

 

[cookie1]

Julie I am lost for words.                                       Very unusual for me.

Chelsea to be perfectly honest I don't use the second bowl a lot as I keep forgetting I have it. My first bowl was dropped and it is slightly out of shape therefore making it slightly hard to use, maybe that is the reason.   Having said that I do use it when I really need to.  As Kathryn said when she so kindly got it for me, I have one bowl for wet mixing and one for dry. The misshapen one leaks when it is washed.

The recipe I was looking for yesterday to serve with the egg and bacon pie turned out to be Jo's fried rice. It is really lovely and so very easy. Thanks Jo.

[quirkycooking]

You're welcome Cookie! 

I'm still working on the 'Chicken with Buddha's Hand' recipe - it was too mild a flavour.  The chicken was delicious though, and it made beautiful stock for a chicken soup!

[andiesenji]

You're welcome Cookie! 

I'm still working on the 'Chicken with Buddha's Hand' recipe - it was too mild a flavour.  The chicken was delicious though, and it made beautiful stock for a chicken soup!

Did you grate the rind of the Buddha's hand into the juice and reduce it a bit?   I make a glaze with the grated rind, the juice, a dash of white balsamic vinegar, enough agave syrup to lightly sweeten it and some crushed coriander seeds.  I put the pan over medium low heat and reduce it by 1/3, strain and cool.
I roast the chicken until the thigh temp is 120° F (48 C), apply the glaze and continue roasting till done. 

You can do the same with chicken pieces - I like my chicken moist so I wrap it in foil until it reaches temp, then unwrap the foil, apply the glaze and cook unwrapped till done. 

I don't add salt of pepper to the glaze as the chicken or chicken parts are seasoned before roasting.

[quirkycooking]

Thank you Andie!!!!!  That's very helpful - I didn't know what to do with it, but I thought it would be nice with chicken    I'll have to try your recipe! 

[SueJen]

I've just been given a small bag of Moroccan Spice, looks and smells amazing. Would anyone have any ideas, please, what I could use it for. Still pretty new at this

[achookwoman]

Made Fresh rice noodles today,  posted. 
SueJan,  how about a Moroccan Tagine with dried apricots.  Welcome to the Forum.

[judydawn]

SueJen, try this recipe - it has received rave reviews here on the forum.  I'd just substitute the cummin and cinnamon for your moroccan spice.

http://www.forumthermomix.com/index.php?topic=1147.0

[SueJen]

Thanks for your posts.
Will find a recipe for Moroccan Tagine and give it a go - thanks  achookwoman.
Judydawn - will try your recipe tomorrow night.
Have only had my thermomix for 25 days but am cooking lots, even tried the pizza scrolls. Have them in freezer, will cook for lunch tomorrow.
Can't believe the bread, made lots. Anyone want a bread machine? Its in the back cupboard now.
Not doing much with the Veroma yet, only one meal - salmon fillets.
Love the leftovers, can make more meals by just adding a few extras.
This machine is saving me lots of money, not buying anything except basic food no additives.
Even making my own icing sugar and baking powder.
Even though it's really cold here of a night have made lots of strawberry dreams, great for dessert.

thanks again

[andiesenji]

SueJen, try this recipe - it has received rave reviews here on the forum.  I'd just substitute the cummin and cinnamon for your moroccan spice.

http://www.forumthermomix.com/index.php?topic=1147.0

Judy, I came across this recipe several months ago and since I don't care much for lamb, I substituted thigh meat from a turkey.
It was excellent. 
    I have all of Paula Wolfert's books and use tagines quite often. (I have a collection of tagines.)   While I love the traditional cooking with a tagine, it is time consuming.  The TMX version was very tasty and very quick.

[judydawn]

I can't take the credit for the Moroccan Lamb recipe - it is one from Virgosandra.  I just provided the link as it is well worth the effort.  Nice to hear you can use turkey (or chicken as well) andie. Lamb is so much more expensive than chicken.

[andiesenji]

I should have mentioned that I have made tagines with goat meat.  Chivo or goat meat is readily available here in the Mexican markets and I like it much better than lamb.  It is sweet, without any of the gamy flavor that we get in some of the "older" lamb (bordering on mutton in my opinion). 

I know this is a forum geared toward the TMX but  I love cooking in tagines.   I have them in several sizes from a small 9 inch to a huge 14 inch one that will hold enough for ten servings.   
As with many of my collections of kitchen stuff, this began with a gift of Paula Wolfert's first book "Couscous and Other Good Food from Morocco" and a tagine back in the mid 1970s. 
I was a little intimidated at first but enjoyed the process so much that I bought a real couscousiere and over the years several more tagines.   

[cookie1]

Well I have at last made Tenina's Persian Power Bars. OMG they are sooooooooooooooo lovely. Tenina how can you resist them. The taste is really something.
I only made a half quantity and put it in a 20cm square tin and that was perfect. I did cut them into  small squares too. I only used one bowl and it wasn't really a worry. Possibly because MIL rang in the middle and I just kept thermomixing while I spoke to her.

THANK YOU TENINA THEY ARE REALLY LOVELY.

[CreamPuff63]

love pistachios cookie, which book/website did you get the recipe? Sounds like a healthy thing?