Welcome, Guest. Login or Register to Join our Dieting & Weight Loss Forum
Username:
This thread is called '

Help...recipe disaster

' and is located in our '

The Lounge

' forum. Everything and anything off-topic goes in here. If we don't have a forum for it, put it in here. Remember this is public forum, if it's a bit risqué please use the Members Forum.
Reply
Feb 2nd, 2016, 19:22 PM  
Cherrypie
Socially Shy
 
Join Date: Feb 2016
Location: Lincoln
Posts: 7
Likes: 2

Help...recipe disaster

Today I made the SW Salmon pate and it was a disaster. I've made many Pates in the past and never encountered any problem whatsoever, although none of those recipes used quark. It's such a simple recipe so I don't know what went wrong as I used the exact ingredients and quantities. When I began to blitz the ingredients the mix just got thinner and runnier until it became the consistency of milk. The more I blended the thinner it got! I haven't a clue how to remedy this so any suggestion welcome, otherwise its down the drain tomorrow. Very disappointing and very baffled. I'm wondering if this might be a quirk of quark.
 
Feb 3rd, 2016, 05:13 AM  
AmyLWoodhead
SoSlim Newbie
 
Join Date: Jan 2016
Location: Southampton, UK
Posts: 33
Likes: 10

It might be the quark. Personally I've never found it too easy to cook with as I used it in a SW macaroni and it always turns out different each time (Although that could just be my cooking!!!!)

Might try this recipe myself, as it sounds delissh if it turns out right! Anyone else have any other tips?
 
 
Feb 3rd, 2016, 08:44 AM  
Cherrypie
Socially Shy
 
Join Date: Feb 2016
Location: Lincoln
Posts: 7
Likes: 2

SW salmon pate....

Hi Amy
Thanks for your reply. Yes, I thought it might be the quark. I've never used or tasted quark before and don't think I will again. When I opened the tubs it was fairly thick and light, but still not thick enough for a decent pate. Then when blitzed with the blender it just got thinner, even though I followed the recipe exactly. If you do try it, I'd like to know how you got on with it.
I wonder if fromage frais can be used instead?
 
Feb 3rd, 2016, 15:31 PM  
Wobbles
Maintainer
Administrator
 
Join Date: May 2013
Location: Here!
Posts: 4,589
Likes: 490

Could it be the setting you blitzed it on? I know my blender has different speed settings for desired texture/foods. Are you using a handheld blender?

I've never made it but it does sound like a high setting or maybe for too long?
 
 
Feb 5th, 2016, 04:02 AM  
Cherrypie
Socially Shy
 
Join Date: Feb 2016
Location: Lincoln
Posts: 7
Likes: 2

Hi Wobbles
Thanks for your reply. I used a hand blender that has only one speed plus a pulse button. When I opened the tubs the quark was fairly thick and light, but still not the right consistency for a decent pate. Then when blitzed it just got thinner straight away. I've not used or tasted quark before and don't think I will again. I was talking to a chef who thought it wasn't a stable base to make things like sauces, pates etc. as it's just cows milk and not like cream. I wonder if fromage frais can be used instead, but I think next time I make pate hopefully I'll be slim enough to be able to use the appropriate ingredients. Lol.
 
 
Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search

Find more posts on disaster, helprecipe.
Similar Threads
Lunch, Snacks & Sides Help....recipe disaster Slimming World Recipes
recipe disaster help Slimming World
Main Meals Disaster meal - cheer me up someone! Slimming World Recipes
Pizza disaster! The Naughty Corner
Main Meals Chicken Jalfrezi & Onion Bahjis Recipe + Slow Cooker Jalfrezi Recipe Method Recipes