Banana Tea Loaf

From the Panasonic breadmaker book.

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Banana Tea Loaf
Prep Time 30 minutes
Cook Time 45 minutes
Servings
loaf
Ingredients
Prep Time 30 minutes
Cook Time 45 minutes
Servings
loaf
Ingredients
Instructions
  1. Sieve flour, baking soda, and salt together into a mixing bowl.
  2. Cut the butter into small pieces and rub into the mix until it resembles breadcrumbs. Use a fork for tidiness or fingers for ease.
  3. Stir in sugar, bananas, and egg.
  4. Remove the blade from the breadmaker and line with wax or parchment paper.
  5. Scoop the mix into the pan, ensuring that it remains within the paper lining.
  6. Select 'bake only' and set to 45 minutes' baking time, then press start.
  7. After the timer sounds, test with a skewer for doneness. If necessary, bake for another 3-5 minutes, keeping in mind that slight stickiness ill cook through during the cool-off period.
  8. Remove the baking pan from the breadmaker and allow to stand 5-10 minutes before removing the bread from the pan and allowing to cool.
Recipe Notes

Glaze with apricot jam with desired, with optional sprinkling of banana chips or walnut pieces.

Final weight: 552 g (17-06-10).

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Kheema Matter

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Kheema Matter
Ground lamb with green peas
Prep Time 30 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Prep Time 30 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Instructions
  1. Heat the oil in o nonstick skillet over medium heat. Add the minced onions and stir-try until golden brown.
  2. Stir in all the remaining ingredients except the last five. Continue to stir-try until the oil just starts to float.
  3. Add the lamb or beef, chopped tomatoes, and hot water. Stir well, then cover and simmer for about 10 minutes, stirring occasionally.
  4. Add the peas, reduce the heat, and cook for 10 minutes or until the meat is cooked and the water has evaporated.
  5. Remove the lid, stir, and cook for 5 minutes longer. Transfer to a serving dish and garnish with chopped cilantro.
Recipe Notes

Serve with hot paratha, sabat moong masaledar, and onion rings dressed with lemon juice and salt and pepper to taste.

17-07-06: onion 260 g, lamb 390 g, tomatoes ?; yield: 1155 g (116 g + 140 x 7; scaled doesn't tally)

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Palak Gosht (Spinach and Lamb Curry)

From Curry Cuisine, p. 130.

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Palak Gosht (spinach and lamb curry)
No wedding meal or special dinner is considered complete without this curry. It is almost always made with mutton or lamb, although some people prefer to use chicken. The vast popularity of this dish is due to the fact that it is pretty indestructible-whichever way you cook it, it still somehow comes out tasting good. You can make it ahead and reheat it, serve it for lunch or dinner, and eat it with any kind of rice-plain boiled to chickpea pilaf (pl40)-or with man or r0ti, plus some onion raita (pl52). It is loved by people of all ages, in all seasons, and is the ultimate comfort food.
Cuisine Pakistani
Prep Time 30 minutes
Cook Time 55 minutes
Servings
servings
Ingredients
Cuisine Pakistani
Prep Time 30 minutes
Cook Time 55 minutes
Servings
servings
Ingredients
Instructions
  1. Heat the oil in a saucepan, add the onions, and cook until slightly browned. Add the garlic paste and tomatoes and stir for a minute. Add the chili powder, turmeric, cumin seeds, and salt to taste and stir. If necessary, add a tablespoon or two of water to prevent the mixture from sticking to the bottom of the pan and burning. Stir until the oil separates out.
  2. Now add the lamb pieces together with 1l/2_2 cups water. Put the lid on and leave to cook over moderately low heat for 30-40 minutes. Add the spinach and continue cooking, covered, for 12-15 minutes or until the lamb is tender.
  3. Remove the lid and simmer for a further 10-15 minutes or until excess liquid has evaporated and the oil separates out. Garnish with chopped green chilies and slivers of ginger, and serve.
Recipe Notes

The curry can be made in advance (it's great for freezing) and reheated in the pan over low heat, or in a microwave.

17-06-07: onion 492 g, tomatoes 392 g, 3 No Name frozen spinach @ 300 g each, chops 557 g, lamb cubes 460 g; yield: 2289 g (303 g + 327 g + 328 g + 330 g + 326 g + 330 g + 302 g; scales do not tally)

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Passanda Curry

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Passanda Curry (Sliced Beef)
The word passando means a thin slice of meat, usually beef or veal, although lamb is also sometimes used. Prepared like this, a simple piece of meat is transformed into a lavish dish. The curry is ideal for any occasion, and is best served with mint rata (pl52) and rot or man. A less expensive cut of beef or veal can be used, as long as it is very lean and tender.
Cuisine Pakistani
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 2-3 hours
Servings
servings
Ingredients
Cuisine Pakistani
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 2-3 hours
Servings
servings
Ingredients
Instructions
  1. Cut the beef into 1/4-in (5-mm) slices. With a meat mallet, beat the slices until they are even thinner. Mix together the yogurt, spices, and salt to taste. Add the slices of beef and turn to coat with the spiced yogurt. Leave to marinate for 2-3 hours.
  2. Heat the oil in a saucepan, add the onions, and cook until lightly browned. Stir in the garlic and ginger pastes, then immediately add the tomato. Stir for a few minutes. Add the marinated beef with all the spiced yogurt. Stir around for 1 minute, then put the lid on the saucepan and turn the heat to low. Cook for 15-20 minutes or until the beef is very tender.
  3. Remove the lid and stir for a few more minutes or until the oil separates out. Stir in 1/4 cup of the chopped cilantro. Garnish with the remaining chopped cilantro and serve.
Recipe Notes

The curry can be made in advance (it's good for freezing) and reheated in the pan over low heat or in a microwave.

17-06-07: Beef 644 g, onion 308 g, tomatoes 143 g; yield: 1299 g, packaged as 212 + 208 + 210 + 212 + 218 + 215 (scale values don't add up).

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Gurda Keema

From Curry Cuisine, p. 132.

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Gurda Keema
Ground lamb and kidney curry. Keema, or ground meat, is the staple food in every household, every roadside restaurant, and every cafeteria in Pakistan, and keema is probably the first curry to be mastered and consumed over and over again by every Pakistani student in the US or UK. The meat was traditionally beef; then mutton or lamb became popular. Nowadays among the urban population, ground chicken is picking up. Vegetables, such as potatoes, peas and onions, lentils, and beans are often added for flavour and to extend the dish. But kidneys lift ordinary keema to a higher status, making this curry worthy to be served to a special guest. Instead of including kidneys, you can, of course, add potatoes or peas. Serve this with plain yogurt and pratha.
Cuisine Pakistani
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Cuisine Pakistani
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Instructions
  1. Pour 1 cup water into a small saucepan. Layer the sliced kidneys in the pan, cut side down. Add 1/2 tsp of the garlic paste and 1/2 tsp turmeric. Bring to a boil, then drain the kidneys. This helps to remove their strong smell.
  2. Heat the oil in a saucepan, add the onions, and cook until golden brown. Add the remaining garlic paste, the ginger paste, and tomatoes and stir well, then add the chili powder, remaining turmeric, the cumin seeds, ground coriander, and salt. Cook, stirring, until the oil separates out.
  3. Add the ground lamb and stir to mix with the massalla. Add the kidneys and mix them in. Put the lid on the saucepan and cook for 30-35 minutes over low heat.
  4. Remove the lid and cook for a further 8-10 minutes or until excess liquid has evaporated and the oil separates out.
  5. Stir in the chopped cilantro. Garnish with green chilies and ginger and serve.
Recipe Notes

The curry can be made in advance (it's good for freezing) and then reheated in the pan or in a microwave.

17-06-07: 207 g onion, 273 g beef kidney, 326 g tomato, 526 g ground camel. Total finished weight: 962 g, split into 8 portions.

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Rhubarb Fool

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Rhubarb Fool
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Put the sugar on the rhubarb, allow to sit.
  2. Cook the rhubarb and sugar mix in the microwave.
  3. Beat the whipping cream until stiff
  4. Mix together
  5. Top with a maraschino cherry if desired.
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Seafood Fusilli

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Seafood Fusilli
Prep Time 2 hours
Cook Time 45 minutes
Servings
servings (105g)
Ingredients
Prep Time 2 hours
Cook Time 45 minutes
Servings
servings (105g)
Ingredients
Instructions
  1. Fry the onions to brown, then add the remaining vegetables and salmon, and stir-fry until nearly cooked.
  2. Add the fusilli and alfredo sauce and white wine or water as desired/required to keep everything moist and cooking.
  3. Add shrimp, scallops, and/or seafood medley as desired.
Recipe Notes

Makes 2626 g or 25 servings of 105.04 g.

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Rezala: Bhopal-style Goat Curry

A recipe from a very wealthy maharani of central India (Lucknow and Awadh).

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Rezala: Bhopal-style Goat Curry
A very nice, spicy goat curry, which can just as easily be used for lamb if preferred.
Cuisine Indian
Cook Time 2 hours
Passive Time 30 minutes
Servings
people
Ingredients
Main dish
Finishing
Cuisine Indian
Cook Time 2 hours
Passive Time 30 minutes
Servings
people
Ingredients
Main dish
Finishing
Instructions
Preparation
  1. Prepare the ingredients (slice, chop, grind, etc.) as specified above.
  2. Heat a skillet or electric frying pan, and add the chick pea flour. Stir about until it is somewhat roasted, then remove from the pan.
  3. Add the oil to the skillet and fry the onions until nicely browned or crisp, too taste.
  4. Preheat oven to 180℃/350℉.
Marinade
  1. Add all main ingredients into a suitable oven-proof dish and stir. Allow to marinade 30 minutes or more.
Cook
  1. Bake for 30 minutes, then reduce heat to 110℃/250℉ and continue to bake another 90 minutes or until contents are nicely cooked.
Finish
  1. Remove from the oven and stir. Add the cream and ground cashews and stir again until homogeneous.
  2. Sprinkle with the chopped cilantro and mint, then serve.
Recipe Notes

The original recipe calls for 1 tsp of whole allspice and 1 tbsp of salt (omitted here). It may also be cooked over low heat. Either way, take care to keep the container sealed so that the contents do not dry out.

Makes ca. 1654 g finished.

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RS Toolkit 1703029

Here is what I posted yesterday, with images. I did not produce a video, because I was not able to reproduce the problem today!!

Ok, installed mono 4.8 as suggested. Downloaded beta for Mac:

From the “about” (just to verify that the download was in fact correct):
The toolkit doesn’t work properly from the Downloads folder (e.g. trying to set the project folder in the configuration screen caused the app to bomb), but I assume that’s normal (or at least acceptable). Once I moved the app to Applications, it was fine. (I only mention this point because some software works fine no matter where it is.)
I configured the fields I understand. (Some seem irrelevant anyway, some I’m not sure.) Notice in particular the default project folder.
On the subject of user experience/GUI: I can understand if you want to maintain a comparable interface for Windows and Mac. But suggestion: if some of this stuff doesn’t apply to Mac, gray out the fields or make them inaccessible? (and vice versa of course.) [Edit: LOFKA has taken this under advisement.]
Also, is there a help/doc file somewhere that explains what all the options are? It’s not necessarily altogether straightforward unless all the codes and buzzwords are known up-front. [Edit: I am happy to produce a PDF manual as I learn how to use all this, if that’s of interest.]
Downloaded a CDLC from avdocatwork [America: Horse with No Name], placed it in the project folder. Attempted to navigate to that folder, but this did not work. See below my attempt to open the RS folder:
This is the folder which opened instead:
So something is not right. I will move the file to there just so I can continue testing but maybe someone else can try something similar?
After this, I tried opening several folders, and eventually found that it would get “stuck” on a previously opened folder, so that going back up a level and then choosing a different child folder would get me back to the same place.
As noted above, I was not able to reproduce this today when I wanted to make a video. I haven’t looked at the code; my best guess at the moment is that under certain circumstances, the internal image of the directory tree (pointers or whatever) is not being properly refreshed, or something to that effect. I wish I could give more specifics but that will have to wait for a reoccurrence 🙁
I’ll be happy to share other thoughts and suggestions for the software one I have a chance to test more thoroughly.
One more thing: I noticed that the icon in the tray starts out as a nice red ES-335 (or similar), but later it changes to this weird amorphous icon for some reason:
I don’t remember it ever doing this before….? It is fine until I go to the converter tab and choose DLC to convert. Then it is replaced with this weird blob.