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Messages - wombat

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Dont you just luv the husbands!!! My husband has managed to melt my large tupperware lid of the marinade thingo (very expensive) and also the lid of my tupperware roast chicken keeper.!!

I must say though, it is thanks to him that I now have a thermomix as he has destoyed all my saucepans.  Unfortunately Bessemer ware is not husband proof and he does not understand low or medium heat. All of my Scanpan frypans have been destroyed too.

Hes not too bad though as I was able to buy a lovely ring from the jewellers the other day and all I had to do was send a txt to him saying thanx and he didnt mind. ;D

NO.........I once thought the same thing and the difference is absolutely huge.  Nothing substitutes for cornflour. I made a basic cheese sauce which is something I have done for years and for the first time I substituted polenta (ground corn) for corn flour.  What a was totally inedible and had to be thrown out.

I have gone back to buying basic cornflour. :(

Seafood and Fish / Re: Jamie Oliver's Fish Pie
« on: February 16, 2012, 01:54:41 am »
Just made this recipe last night and it is a major standout!!!
Everyone whinged and complained when they found out what i was making as fish pie is something I have never done before.
We are a very fussy family with food and always love to tweak recipes but this one received almost a standing ovation and next time there will be no changing the is that good.
We didn't have anything else with it and it was perfect. ;D

Non Food Recipes / Re: Washing Machine Powder
« on: February 02, 2012, 11:35:22 am »
yeah i do use vinegar as a conditioner but I think my prob might be that i add two large spoonfuls of washing powder.  We have had heaps of rain here in Aussie- qld- brissie  so there are towels to wash and sheets aplenty so i think I will do a few loads with hot water to hopefully give it a clear-out and then start again with only one spoonful of powder.

A great use for the tikka paste that is left over is to add a couple of spoonfulls to about a cup of greek yoghurt....

mix together and then add chicken thighs or breast meat. 

Marinate the pieces for minimum of 30 mins and then grill on the bbq.

 Fantastic flavours...sooo easy and i even cook extra.
The next day I diagonally cut cooked chicken into bite sized portions and use in a ceasar salad for lunches.

Non Food Recipes / Re: Washing Machine Powder
« on: February 01, 2012, 05:49:21 am »
Have used this washing powder for about six batches now in my front loader and it gives the clothes a beautiful smell and feel.  Occasionally, I will put a hot cycle through along with an occasional "normal" dynamo type.  I do this just in case there is a build up  of soap which could end up in a blockage.

Unfortunately this morning....sure machine had a blockage and in trying to unblock it we discovered soft soapy gunk.  I poured boiling water into the dispenser and I think it cleared a little bit and then put a hot cycle through with dynamo. Hopefully my machine is not ruined. I think I might have to do a few more hot cycles to make sure there is no build up in future.

Chit Chat / Re: I'm not using my thermi as much as I though I would
« on: December 14, 2011, 09:25:21 am »
I find it is normal to be like that.
The whole thermie thing can be a bit daunting at first.  Just start with one or two basics once a week and then build on it. Just one extra recipe a week quickly adds up.
Ive had mine for about 6 months now and have only just made the stock concentrate!!! After saying that though, I use mine at least 6 days out of 7 and some days I use it about 4 - 5 times.
My regular weekly things run out to Hummus, LSA, breadcrumbs, pasta dough and sauce, bolagnaise, cheese sauce, steamed vegies and soups in winter.
Just think, what am I still cooking on my cooktop? Apart from pan frying, everything else should be in the thermie.
It does get a lot easier. ;D

Tips and Tricks / Re: Help slicing onions - large quantity
« on: December 01, 2011, 02:45:51 am »
Not too sure about slicing in thermomix, I would personally use one of those slicing board thingos.  When I did a lot of onions for a function, I was told to deep freeze them as they keep really well.  Big mistake that was!! even though they were in ice cream containers and sealed tightly, the onion smell permeated everything else in my freezer and I had to throw everything out.

You can buy already sliced frozen onion in packs at Coles and Woolies. Not too sure where you live but the price for onions has been ridiculous in brisbane for a while......perhaps frozen sliced might be cheaper.

Condiments and Sauces / Re: My special awesome cheese sauce
« on: November 22, 2011, 09:26:41 pm »
If asked what was my favourite thing about my thermomix, I would have to say this cheese sauce!!

I have passed it on to so many people and coming from someone who makes it at least once a week, it has been the best timesaver. I only do a half quantity for au gratin type of recipes but a whole recipe for lasagne. I always make it a tad runnier and use semi skim milk. I have never had a fail with it yet.

Gone are the days of standing and stirring and checking for thickness and watching for lumps. lol

Recipe Requests / Re: Taco Mince?
« on: November 22, 2011, 09:15:07 pm »
Yep. I make it quite often. I just use the basic recipe and the only problem I found at first was it was too watery so after a bit of tweaking I now have it down pat.

1 onion quartered
1 lge clove garlic
500g mince
taco seasoning (I have now used up my masterfood seasoning and will be making my own from the forum now on)
1 can of tomatoes
1 tbs tomato paste
1 tbs grapeseed oil (any oil)

On 5 I chop the onion and garlic and after scraping down I add the oil.
Saute on varoma/stir with MC lid off for about 4mins
Add the mince and cook on Speed 1 for about 10 mins or until all the pinkness has gone. If there are any lge lumps left in there, just break them up with a spoon.
Add the tomato paste and and continue cooking for 1 minute.
Add the can of tomatoes with taco seasoning and a bit of water (I wash the tomato can out) Continue cooking on Varoma, Speed 3 for 15 minutes with the basket on top to avoid splashing.
Just check the consistency and if a drier sauce is required, just add a minute or two. If a chunkier sauce is required, use the reverse blade. The speed has to be about 3 or 4 to avoid the mince sticking and burning on the bottom.

Chit Chat / Re: A new discovery
« on: November 21, 2011, 09:40:32 pm »
Oh my goodness.......who would have guessed!!  Just went and looked....thinking, "No, not on my watch" and sure enough the tabs were there.

Recipe Requests / Re: Cornflour?
« on: November 09, 2011, 07:16:07 am »
Just a quick question.....have always purchased the corn cornflour, not the wheaten cornflour and it has always worked great. Just bought some organic cornflour which was called polenta and was yellow.  I made the usual custard in my thermie and it came out really gluggy (inedible) from obviously too much organic cornflour!!!! Is this like arrowroot too where you have to halve the quantity compared to normal store bought (corn)cornflour.

Condiments and Sauces / Re: Steak Diane Sauce
« on: August 28, 2011, 07:52:54 am »
Had this for dinner last night with scotch fillet steak on the bbq and varoma veges.  It was fantastic. We always keep a little packet of steak diane sauce in the cupboard so couldnt wait to try this one out.  No fat, sugar or nasties....we were all really impressed. ;D

Chit Chat / Re: Steaming marinated chicken breasts
« on: July 11, 2011, 11:25:27 pm »
hi renae.  most recipes say to wipe the chicken breasts first. This is to remove any excess moisture that might be there as it might intefere with the flavour.  Chicken breasts kept in a plastic bag build up moisture really fast.

Marinated chicken is fine to be left as is.  The wiping process would have been done if needed before the marinating. Hope this helps.  Ive worked in delis and butcher shops and this is the normal process.  Hope this helps.

« on: July 01, 2011, 11:47:39 pm »
I have used massel stock powder for years because they contain no animal ingredients and they are fantastic.  I have them always in my fridge, the vegetarian one, the chicken one and also the beef one. I prefer the powder in the tin to the cubes.

I did run out of beef and want to make my own in the thermomix but i am learning to be much as i would like to make everything from scratch, sometimes it is good to have a backup and at this point in time, bought stock powder is my weakness.

Now i feel a bit guilty. But to let you guys know, I make my own washing powder (FANTASTIC) and my husband goes to work EVERY day with homemade stuff.  Normally there is always a soup, left over meal from last night, homemade yoghurt, muffin/biscuit, hummus and the list goes on.  I am now even making my own pasta dough. yay.

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