Hi all
The other night I just couldn't decide what to cook inspite of spending hours wading through the forum! So I sent out an SOS for easy suggestions and a number of kind and more experienced thermomix enthusiasts replied with suggestions, which will keep me busy for a while! Thank you! One of the most recommended recipes was this pasta dish from the EDC which I cooked the other night. I am probably the only person in the world to stuff it up as I thought I would use evaporated skim milk instead of the cream and it curdled pretty much as soon as I put it in. Now I remember using evap sk milk in other recipes and you had to add some cornflour to the milk or end the evaporated skim milk at the end of cooking to avoid the curdling. I was wondering what others do or if indeed anyone else had had this problem.
I chucked that batch out to the chooks and made it again using cream, and it was delicious, can imagine that you could and think it would be lovely with the salamii left out as a vegetarian option, too, but I wouldn't make it often with all the cream, so would like to hear if anyone has a solution to the curdling problem.
Thank you!