Friday, October 29, 2010
Cream of Asparagus Soup
Asparagus is in season at the moment and cheap in the shops. This soup is based upon the Cream of Celery Soup, that I posted earlier. The process is similar except the tips are steamed in the Varoma and added later to the finished soup. It makes 6 to 8 serves.
Place in TMX bowl
3 cups of water
2 sticks of celery
18 sticks of asparagus, about as thick as your small finger. Snapped of woody end, and discarded.
Tips sliced off and placed in Varoma. Remaining sticks sliced into 2cm. lengths.
1 small potato, peeled and cut into chunks.
1 small carrot, peeled and cut into chunks.
1/2 small onion, peeled and cut in half.
2 teaspoons of salt
Cook 20 mins., 100, speed gentle, with Varoma on top containing asparagus tips.
While this is cooking make the Roux.
1 generous Tablespoon Butter
1 generous Tablespoon of flour
3 cups of milk
1/8 teaspoon of white pepper
Melt Butter in saucepan, stir in flour and cook for a few mins.
Gradually add milk and cook for 5 mins.
Remove Varoma and keep aside.
Zap the vegetables in the Bowl, holding a tea towel on lid, and moving speed gently from 1 to 10 for 1 min.
Add milk, mix 10 seconds speed 1.
serve,garnished with reserved Asparagus tips and croutons if desired.
Place in TMX bowl
3 cups of water
2 sticks of celery
18 sticks of asparagus, about as thick as your small finger. Snapped of woody end, and discarded.
Tips sliced off and placed in Varoma. Remaining sticks sliced into 2cm. lengths.
1 small potato, peeled and cut into chunks.
1 small carrot, peeled and cut into chunks.
1/2 small onion, peeled and cut in half.
2 teaspoons of salt
Cook 20 mins., 100, speed gentle, with Varoma on top containing asparagus tips.
While this is cooking make the Roux.
1 generous Tablespoon Butter
1 generous Tablespoon of flour
3 cups of milk
1/8 teaspoon of white pepper
Melt Butter in saucepan, stir in flour and cook for a few mins.
Gradually add milk and cook for 5 mins.
Remove Varoma and keep aside.
Zap the vegetables in the Bowl, holding a tea towel on lid, and moving speed gently from 1 to 10 for 1 min.
Add milk, mix 10 seconds speed 1.
serve,garnished with reserved Asparagus tips and croutons if desired.
Sunday, October 17, 2010
Bottled fruit, using the Microwave
I have been using this process for about 20 years. The advantages are.....
1. A small amount of fruit can be processed at any time.
2. Fruit that is blemished or past its use by date , can be saved.
3. It is especially suited to families where there are 2/3 people.
4. It is inexpensive to do.
5. It doesn't take up valuable freezer space.
Following are 5 stages in pictures and comments. A little practice will result in fast preserving and a ready supply of bottled fruit.
I keep all jars that have the small white rubber ring inside the lid. Especially those that are 1 or 2 cup size. With practice you can do 3 or 4 jars at a time, providing they are all the same size. Just multiply the time by the number of jars.
1. A small amount of fruit can be processed at any time.
2. Fruit that is blemished or past its use by date , can be saved.
3. It is especially suited to families where there are 2/3 people.
4. It is inexpensive to do.
5. It doesn't take up valuable freezer space.
Following are 5 stages in pictures and comments. A little practice will result in fast preserving and a ready supply of bottled fruit.
I keep all jars that have the small white rubber ring inside the lid. Especially those that are 1 or 2 cup size. With practice you can do 3 or 4 jars at a time, providing they are all the same size. Just multiply the time by the number of jars.
Step 2
To sterilize jar, place 2 cm. water in jar and sit lid on, DON'T screw down lid. cook in Microwave for 2 mins.
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