Tag Archive | Cooking

Marnie’s Pickled Chillies


6 cups         White vinegar
1 1/2 cups   Sugar
1 tsp            Sea salt
4 cloves     Garlic, chopped
2 tsps          Italian parsley, chopped
Juice 2        Lemons
Quantity     Fresh Chillies


Bring the first 6 ingredients to the boil, simmer uncovered for 5 mins.
Blanch chillies in boiling water for 1minute (I use a pasta cooker).
Remove from heat and refresh with cold water.
Pack into sterilised jars (eg. just washed in dishwasher) and pour over strained vinegar.
Seal tightly with metal lids.

Marnie brought a jar down with her they are delicious!!

Marnie’s Pickled Chillies

Asian Style Chicken and Mushroom Soup



1 Clove Garlic
1 Spring onion – roughly chopped
250 Grams Chicken breast – thinly sliced
30 Grams Olive oil
300 Grams Button or pre-soaked Shitake mushrooms
1200 Grams Chicken stock
1 Bunch Choy sum – chopped
250 Grams Fresh thin cooked egg noodles
150 Grams Enoki mushrooms – trimmed
30 Grams Olive o






Place garlic and spring onions into the TM bowl.
10 sec 6 Chop
Remove lid, scrape down sides of bowl. Add 10grams Olive oil. 2 min 100 1 Saute’
Remove lid. Add 20grams Olive oil and 300 grams mushrooms. 4 min 90 Reverse 1 Cook until tender
Pour in 1200 grams stock and choy sum stalks only, reserve the leaves. 12 min 100 Reverse 1 Bring to the boil
Reduce the heat 5 min 90 Reverse 1 Simmer
Add the reserved choy sum leaves, 250 grams chicken and 150 grams of enoki mushrooms. 3 min 90 Reverse 1 Cook until leaves have wilted
  • Divide noodles into bowls and ladle soup over the top wait 1 minute and serve