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Messages - passionflower

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1
Chit Chat / Re: What are you cooking today?
« on: April 27, 2016, 09:54:38 pm »
Thanks ladies :), Chookie low fat pastry??? I need me more info on that LOL

2
Chit Chat / Re: What are you cooking today?
« on: April 27, 2016, 09:17:02 pm »
Oh my plum jam sounds yummy Suzanne.
I foraged what I think its the last of the wild sorrel, the grass is getting too tall swallowing the little mounds up. So I froze a few extra portions and with the leftover made a soup served with the Irish Soda Bread from the British Isles chip.



3
Chit Chat / Re: What are you cooking today?
« on: April 25, 2016, 06:25:18 pm »
I made Anzac biscuits for the first time ever !! :) Lest we forget <3

4
Chit Chat / Re: What are you cooking today?
« on: April 25, 2016, 06:15:24 pm »
I love the sound of that flatbread Katie, have you got a recipe please?

5
Chit Chat / Re: What's for Dinner Tonight?
« on: April 25, 2016, 06:14:05 pm »
Looks very nice and wholesome Trudy, I am guessing SC is slow cooker??

6
Chit Chat / Re: What are you cooking today?
« on: April 24, 2016, 09:22:12 pm »
Mmm Denise, I just showed your bikkies to hubby and he said can you ask for the recipe? I would love for you to make some biscuits (something I never make actually) LOL

7
Chit Chat / Re: What are you cooking today?
« on: April 24, 2016, 09:20:23 pm »
caramel nut slice.

Not these look good, do you have a recipe please?

8
Chit Chat / Re: What are you cooking today?
« on: April 24, 2016, 09:18:36 pm »
Passion flower, recipe please, they look great.
\||I \have a casserole cooking, brownies, sticky date puddings.  :)
Hi Obbie here it is,

Recipe :
For the dough
250 gr all purpose flour (I used 00 pasta flour)
1tbs oil
water to bind
Put everything in the Thermomix mix 10-15 seconds speed 3 adding water until it comes together.
Knead for 2 minutes, set aside to rest for 30 min.
Filling:
You can use any combination meat you want,
450 gr of meat (I used 1/2 lamb and 1/2 pork)
one red onion,
3 spring onions
100gr fresh tomatoes
Half of a fresh chilli (more if you like)
5cm fresh ginger
Generous handful of fresh coriander
1tbs of turmeric
1tbs curry powder
Salt & pepper to taste and if your meat is very lean add 3 tbs of oil
Add all ingredients minus the meat in the Thermomix for 5 seconds speed 5, add the meat and knead for 1 minute. Let mixture sit in the fridge for one hour for the flavours to mesh together.
Next roll the dough in the pasta machine nice and thin, cut into 3" rounds, spoon a teaspoon of mixture in the middle and gather the parcels pleating and twisting them into a tight shape securing at the top.
Oil the Varoma tray place the momos seam up and steam them for 10-15 minutes. Serve with your favourite dipping sauce. I kept it simple with some chilli soy sauce, but some sweet chilli would work really well.

9
Chit Chat / Re: What are you cooking today?
« on: April 23, 2016, 07:46:07 pm »
Chookie are those white breads? they look amazing !!!! Sesames seeds are my fave on top of bread. I made Nepalese Momos today inspired by a Masterchef contestant (UK).  I couldn't find a Thermomix recipe so ended up modifying an online found one. Oh my goodness were they good, I am now obsessed and dream of the many other combos I can try. These were filled with a mixture of lamb and pork... ahmazing xx



10
Chit Chat / Re: What's for Dinner Tonight?
« on: April 07, 2016, 11:54:35 pm »
We tried the spicy prawn with ginger pasta from the Welcome Collection. It was so so good but then it uses rather a lot of butter 150r  :o

11
Tips and Tricks / Re: Help with yoghurt in TM5
« on: April 07, 2016, 11:46:45 pm »
I've had 'stringy' yoghurt at times too. I googled it some time ago and I THINK it is from having traces of yeast in the bowl. I thought I had scrubbed my bowl etc but it still happened. http://nourishedkitchen.com/troubleshooting-homemade-yogurt-questions/
If you read down here it will. Mention this. The yeast contamination may be from your bowl or from wild yeast.

Thank you so much Cookie :) will try again xx

12
Tips and Tricks / Help with yoghurt in TM5
« on: April 06, 2016, 11:41:50 pm »
Hello there :)
Its been a long time since I posted last but I stalk the forum almost daily still :) I would like to ask if anyone knows of a reason why my yoghurt turns out quite stringy in my TM5, its thick and creamy but its just a bit stringy which is off-putting :( Thank you
ps. I use organic full fat milk and organic greek yoghurt starter.

13
Chit Chat / Re: oh mayo
« on: December 20, 2011, 01:00:56 pm »
A bit of mustard and more lemon juice should do the trick if you want it more tangy. I love home made mayo I always made my own even before the Thermie.

14
Desserts / Re: Jelly Cheese Cake slice
« on: November 04, 2011, 08:38:42 pm »
This looks yummy, must try it for sure.

15
To be honest I don't think people know how to be a good consultant. Unfortunately once we sign up we become a independent business owners so we need to do everything from marketing to after sales support and everything else in between, it is no mean feat and if you re not consistent and do not reach a certain level of income to incentivise you is rather demoralising so you won't try at all. To be honest Internet and forums like these should eliminate the need of one but it is always nice to keel some sort of communication with like minded people.

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