Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Internet Search
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Parent Support Forums
General Parenting
Those darn baskets
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Marguerite" data-source="post: 46290" data-attributes="member: 1991"><p>Home-made sauces - what about a mouli? Or some similar sort of strainer? It's amazing how much nourishment you can get in a clear liquid.</p><p></p><p>Will she touch chicken broth? I have a good recipe if you want - totally strain it, it won't matter, she will get a lot of nourishment from what really looks like a thin, insubstantial stock. You could cook carrots in it, then remove the carrot and discard it (I do that anyway). I also use it as a base for risotto or chicken supreme. For the chicken supreme, I cook in butter some onion and red capsicum, add flour to make a roux, then add chicken stock and powdered milk. I then put a stick blender in it and puree the lot until it is a universal, creamy sunset-coloured sauce. I then add chopped cooked chicken and frozen peas, cook it until the peas are done and serve over rice. But you could leave out the chicken and peas and have just a smooth sauce - it still has the goodness of the chicken and vegetables in it and still tastes great. It's one of difficult child 3's favourites, even though it has a creamy texture.</p><p>To make the stock - I simmer chicken necks (or bones) in salted water, with herbs, a carrot and an onion. Strain the lot and chuck out the solid stuff (you can pick the meat off the bones if you want, but most people don't).</p><p></p><p>Tomato - the Italian communities here in Australia have bottled sugo, which is basically bottled tomatoes, cooked in the jar. The seeds can be seen in some varieties but it would strain well and be a great pasta sauce base for you, made from real fresh tomatoes rather than ketchup (which WE call tomato sauce).</p><p></p><p>Eggs - we don't have a problem with raw eggs here, I don't know why. I've eaten eggs fresh out of the chookhouse.</p><p></p><p>What about custard? Pouring custard of course, not baked custard. When I was a kid my mother made a lovely one, but I only liked it with chopped banana in it.</p><p></p><p>She is unlikely to starve herself purely because of food faddishness.</p><p></p><p>The smoothies I described before - you can freeze them into ice blocks for summer.</p><p></p><p>I hope you can get some peace of mind on this one.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 46290, member: 1991"] Home-made sauces - what about a mouli? Or some similar sort of strainer? It's amazing how much nourishment you can get in a clear liquid. Will she touch chicken broth? I have a good recipe if you want - totally strain it, it won't matter, she will get a lot of nourishment from what really looks like a thin, insubstantial stock. You could cook carrots in it, then remove the carrot and discard it (I do that anyway). I also use it as a base for risotto or chicken supreme. For the chicken supreme, I cook in butter some onion and red capsicum, add flour to make a roux, then add chicken stock and powdered milk. I then put a stick blender in it and puree the lot until it is a universal, creamy sunset-coloured sauce. I then add chopped cooked chicken and frozen peas, cook it until the peas are done and serve over rice. But you could leave out the chicken and peas and have just a smooth sauce - it still has the goodness of the chicken and vegetables in it and still tastes great. It's one of difficult child 3's favourites, even though it has a creamy texture. To make the stock - I simmer chicken necks (or bones) in salted water, with herbs, a carrot and an onion. Strain the lot and chuck out the solid stuff (you can pick the meat off the bones if you want, but most people don't). Tomato - the Italian communities here in Australia have bottled sugo, which is basically bottled tomatoes, cooked in the jar. The seeds can be seen in some varieties but it would strain well and be a great pasta sauce base for you, made from real fresh tomatoes rather than ketchup (which WE call tomato sauce). Eggs - we don't have a problem with raw eggs here, I don't know why. I've eaten eggs fresh out of the chookhouse. What about custard? Pouring custard of course, not baked custard. When I was a kid my mother made a lovely one, but I only liked it with chopped banana in it. She is unlikely to starve herself purely because of food faddishness. The smoothies I described before - you can freeze them into ice blocks for summer. I hope you can get some peace of mind on this one. Marg [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Parent Support Forums
General Parenting
Those darn baskets
Top