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Author Topic: Off to Sicily  (Read 9303 times)

Offline judydawn

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Re: Off to Sicily
« Reply #15 on: July 16, 2011, 09:06:06 am »
Welcome back Katya, glad to hear you had a lovely holiday even if it was a tad too warm.
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Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline Twitterpated

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Re: Off to Sicily
« Reply #16 on: July 16, 2011, 10:32:39 pm »
Looking forward to hearing about your holidays Katya. Bet the food was awesome!!
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Offline johnro

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Re: Off to Sicily
« Reply #17 on: July 17, 2011, 01:58:08 am »
I am sure that you are refreshed after such a relaxing break Katya - so looking forward to hearing more!!!!  :)  :)  :)
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Robyn from Rockhampton, Qld  :)

I used to have a handle on life, then it broke.

Offline Katya

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Re: Off to Sicily
« Reply #18 on: July 17, 2011, 10:43:50 am »
I am refreshed but there's so much catching up to do that I haven't had much time to get online to update you all.   Will try and do so in the next few days.....

(I must confess to spending a lot of my time catching up with all the UK press/politics/police scandal which is totally absorbing  ;) ;) - sorry to neglect you guys because of it  ;D ;D)
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Offline CreamPuff63

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Re: Off to Sicily
« Reply #19 on: July 17, 2011, 11:40:59 am »
Quote from: fundj on July 15, 2011, 11:10:27 pm
In the fridge now, I added
Pepper, onion and garlic powder and chilli
Taste test in 5 hours  ;D
Ciao


Update…….. Very yummy and easy will do again for sure!

Any photo's fundj? is it a smooth fritter?
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Non Consultant from Perth, Western Australia

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Offline fundj&e

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Re: Off to Sicily
« Reply #20 on: July 17, 2011, 08:21:34 pm »
Very smooth creampuff. DH did prefer them to the potato and rice ones that I do
Sorry no photo
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i don't need a recipe i'm italian

Offline judydawn

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Re: Off to Sicily
« Reply #21 on: July 18, 2011, 01:33:58 am »
Bluesed, what would the proper name for this recipe be please.  Perhaps it should have a thread of it's own as in time it will get lost in this thread (especially with it not having a name).
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Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline fundj&e

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Re: Off to Sicily
« Reply #22 on: July 18, 2011, 03:51:14 am »
Panelle di Palermo (Italian Chickpea Fritters).

Panelle are one of the most popular snacks in Palermo




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i don't need a recipe i'm italian

Offline judydawn

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Re: Off to Sicily
« Reply #23 on: July 18, 2011, 04:41:01 am »
Bluesed and Fundj - I have posted this recipe in Snacks & Starters under the heading, Italian Chick Pea Fritters. It will not get lost in there  ;)
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Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline bluesed

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Re: Off to Sicily
« Reply #24 on: July 18, 2011, 12:23:06 pm »
Great! I hope more people will try it out they are really delicious and its so nice to feel the power of tmx when crushing chickpeas in the tmx!

Panelle di Siciliano or Panelle di Palermo its the same.
Traditionally they eat them on bread in sandwiches but i like to eat them with a bit of dipping.

One of my favorite dips is Tomato Chutney which is great for many other dishes as well

I know this is not the thread to post it but since i already posted the Panelle recipe here i will add the chutney as well

Tomato Chuney
500 g tomato
2 onions
2 cloves of garlic
20 g grinded ginger
6 Cardamom seed capsule (or grinded ½ts)
4 cloves
2 cinnamon sticks
1,5 dl vinegar
150 g sugar
salt

toast all the spices on a dry pan for a few minutes(have not tried in the tmx but i guess you can do it on varoma temp)
Let them chill a bit before you grind them so they dont burn the plastic
cut tomatoes in half and scrape out the soft parts
chop onions and garlic in the tmx
add rest of ingredients and spices and set on speed 3-4 temp 100 and cook for about 15-20 minutes
taste to see if it needs salt
store in a airtight box in a fridge and it will be good for 1-2 weeks
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