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  1. #781
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    Quote Originally Posted by mummtime101 View Post
    I made butter the other day and it was a mess! So greasy haha......will probably keep buying butter..... Will never buy ketchup, jam, bread rolls or nuggets again though! Staple recipes in my house
    Google thermovixens they have a fantastic video on making butter! So easy. I definitely don't need to buy butter anymore!

    Sent from my HTC One X using The Bub Hub mobile app

  2. #782
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    Made dahl tonight. Was pretty good. Very mild. Will tweak spices a bit next time. Will try the chicken curry previously mentioned tomorrow i think.
    One of my daycare clients has terrible tooth pain, she couldnt eat - so i made her a moroccan spiced carrot soup and tomato soup today while the kids slept and the older ones were at the table using cloud dough. So quick and easy.

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    Quote Originally Posted by CookingMonster View Post
    I made this tonight - easy chicken coconut curry which was lovely. Thought I'd share as it is an easy one and makes a lot too. 4 good sized serves when served with rice. I served it with coconut rice which was yum as always.
    http://www.forumthermomix.com/index.php?topic=8925.0
    Thanks, I made this tonight! I substituted the green for a red capsicum as that's what I had, it was lovely

  4. #784
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    Quote Originally Posted by LoCo View Post
    I made it to but didn't have sherry so used sake haha ( its all I had) the original recipe had white wine so much tastier.

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    I always sub sake for white wine! A bottle of wine never lasts long here and I've always got sake on hand.

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    Quote Originally Posted by duckduckgoose View Post
    I always sub sake for white wine! A bottle of wine never lasts long here and I've always got sake on hand.
    Oh wow really ha so I didnt do to bad hehe its probably been sitting there for 2 years. White wine ain't going to sit on my shelf doing nothing either

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  6. #786
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    Quote Originally Posted by Pesca77 View Post
    Thanks, I made this tonight! I substituted the green for a red capsicum as that's what I had, it was lovely
    I'm glad you liked it. I was thinking about it tonight wishing we had that for dinner. Def going to make it again but I'll probably use chicken thighs rather than breast next time.

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    I made the stroganoff recipe from the edc tonight but used chicken breast instead of beef. The chicken ended up shredded - yummy but not what I was expecting - does anyone know how I can prevent this? It was cooked on reverse speed 1 when this happened. The stroganoff was ok - not as good as others I've tried but def good enough for a weeknight meal. I used white wine not sherry.

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    Chicken always shreds with me as well!!! I end up steaming it and then adding it in the end for most things

  9. The Following User Says Thank You to mummtime101 For This Useful Post:

    CookingMonster  (11-07-2013)

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    I just cut my chicken in bigger chunks and put it on reverse speed soft. Don't have problem with shredding since starting to do this

  11. The Following 3 Users Say Thank You to FertileMertile For This Useful Post:

    babybabycakes  (11-07-2013),CookingMonster  (11-07-2013),LoCo  (11-07-2013)

  12. #790
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    Taken from Thermomix Cooking For Your Baby and Toddler, by Louise Fulton Keats

    RECIPE: Chicken & Pumpkin Couscous
    Makes about 4 cups

    1 brown onion, peeled, quartered
    2 tbsp olive oil
    2 skinless chicken thigh fillets, trimmed, cut into 1-2cm cubes
    150g pumpkin, peeled, cut into 1-2cm pieces
    200g chicken or vegetable stock
    100g instant couscous

    2 tbsp fresh parsley or coriander leaves, finely chopped (optional)

    Place onion into mixing bowl and chop 3 sec/speed 7. Scrape down sides of bowl. Add oil and saute 3 min/Varoma/speed 1. Add chicken and pumpkin and cook 3 min/100C/Reverse/speed soft. Add stock and cook 10 min/90C/Reverse/speed soft or until chicken and pumpkin are cooked.

    Add couscous and herbs (if using) and mix 5-10 sec/Reverse/speed 1 or until couscous is completely combined. Allow mixture to rest in mixing bowl with mixing bowl lid on and MC in place. The warmth will allow the couscous to finish cooking. This should take about 5-10 minutes. Transfer the mixture to a ThermoServer and fluff using a fork before serving.

    One reason I always like to put herbs through my son's food (other than for the added nutrients) is so that he is used to seeing flecks of green on his plate. As parents, I think we should try to resist the temptation to "dumb down" our children's meals. So far, my son has never kicked up a fuss about the green bits because that's all he's ever known.


 

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