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Showing posts from July, 2013

Carob Syrup

You can buy this stuff.... and it is expensive!!!  OR... you can make it in the saucepan or TMX at home and it is cheap cheap cheap.  You might like to save a pretty bottle or jar to store this.  Maybe a Maple Syrup jug thingy would work.

I yoinked this recipe from Sandra at "Cooking For Oscar".  Here's the Link:  Carob Syrup saucepan.
You can use it on ice-cream and it goes a bit like Ice Magic.  Crispy.  cool!
Add it to sweet stuff like cakes (see Sandra's recipes) and savoury stuff like Trish's Sauce of Wonder. Today, I added it to a stock while making gravy for pasties.   

Ingredients:
1 cup Carob Powder  (I bought mine from Allergy Train)2 cups waterMethod:
All into the TMX, cook on 100ÂșC, speed 4 for 5 minutes.  Allow to cool before putting into a clean jar/bottle and store in fridge.   Give it a good shake before using 

Pasties

Left-over roast beef.  It haunts me!  To minimise amine build up,  it needs to go straight to the freezer.  But once there... it refuses to be eaten.  Pulling out a chunk of frosty meat for a sandwich doesn't inspire me much...  that's assuming I remember it's even there.  I often find the plastic container with 'roast beef' written on it when I'm playing Freezer Tetris, making room for my school lunchbox baking... and then I slot it in somewhere again and remind myself I really ought to do something with it.   What a waste!

Now,  you can do all this chopping in the Thermomix but today I have a head cold and I felt like just standing there,  chopping.  I did the finest dicing I have ever done in my life.  Teeny tiny little cubes of veg.   If you do use the TMX,  I'm going to suggest popping the roughly chopped vegetables in and chopping them on Speed 5 for about 3-4 seconds.  No faster.  Or you'll create a mush.  (Which, you could still use of course. …