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Topics - tarosuma
1
« on: December 27, 2011, 05:29:05 am »
I was wondering if anybody had any favourite Thermomix meals that are good for feeding lots of people eg 5 adults and 6 children.
We are only a small family and making loads of food isn't my strong point usually but we are joining up with another family for holidays. Any tips would be greatly appreciated.
thanks!
2
« on: December 27, 2011, 05:24:59 am »
I am about to invest in a bread tin but I have no idea what I should be looking for. Could the bread experts please give me some tips on how to choose a good loaf tin....
thanks very much!
3
« on: December 21, 2011, 02:12:36 am »
Well I guess it doesn't really matter as it is only us and so I don't need to go to any bother but it would be nice to have a yummy lunch. Am I the only person in the world who hasn't decided what to cook yet? Anybody else out there in the same boat?
I am seriously lacking inspiration this year, probably because it is just us. I am really looking forward to chilling out this year and so I have hardly given it a thought but now it is getting closer I am getting worried we are going to end up eating sandwiches!
4
« on: November 23, 2011, 03:25:07 am »
Hi everybody A lovely lady gave me some of her soughdough starter and I am keen to attempt a TM sourdough. But I am clueless!!! I have never made a sourdough loaf before, I could never get past the making the starter part!  Anyhow, I have a lovely looking blob of dough in my fridge at the moment......... what do I do with it?!!!! I think Chookie has lovely volunteered lots of sourdough info before and I am sure there are others out there who know what they are doing! Can somebody please help me? I don't want to kill this one and I am desperate for a good loaf!
5
« on: November 17, 2011, 02:41:41 am »
Hi I was wondering if anybody had an email-able version of of the TM31 instructions in German? Or knows where I could easily get them? I don't speak German by the way so contacting the German distributor isn't easy for me! I think I remember somebody posting the instruction manual on here once but I think probably it was in English. Thanks heaps!
6
« on: October 30, 2011, 08:52:05 pm »
Hi all
We are staying in a house which has an antique oven - well almost! I figure it is the original oven from when the house was built 35 years ago. It is rather challenging to say the least!
Anyhow, my question to those in the know is - when you are baking in an oven of that age, which of the elements should be on? The bottom or the top? The top one only works if you have it on a very hot grilling temp and for normal temps only the bottom one is going.
Does that sound right?
thanks!
7
« on: April 24, 2011, 07:43:08 am »
Hello
What recipe does everybody use for naan bread? I tried Tenina's but I really don't actually know if it turned out as I don't usually eat naan bread and wasn't sure what it was supposed to taste like. ??
I have eaten it years ago and I am pretty sure it didn't taste anything like the one I made! But I could be mistaken....
any tips?
thanks heaps!
8
« on: April 09, 2011, 09:43:22 am »
I normally use an Italian brand of aborio and it is always delicious but I was wondering what everybody else uses? Does anybody find it just as successful using the sunrice brand of aborio? It is way cheaper so I would love to be able to use it instead....
thanks!
9
« on: December 15, 2010, 10:13:15 pm »
I noticed that the dijon I use has not much more than mustard and vinegar in it but also has preservative. Does anybody make their own in the TMX?
Would love to make some without the preservative.
thanks
Susan
10
« on: December 01, 2010, 07:37:45 pm »
Hi everybody
I have willingly volunteered myself to do salads for the family Christmas this year. I know you will understand the 'willingly' part - TMX makes such an easy job of great salads huh?
Anyhow, I have just about worn out the old coleslaw and beetroot salad throughout the year and would love some new inspirations. Anybody got any favourite, yummy and easy TMX salads they would like to share?
thanks so much!
Susan
11
« on: November 17, 2010, 02:54:20 am »
Hi all Does anybody have any suggestions for a very tasty alternative to white wine? My DH is sensitive to the preservatives or something that is in wine so am looking for something that will enable me to keep the risotto tasty. I imagine risotto without white wine might be normally a bit bland  ? thanks!
12
« on: November 12, 2010, 02:48:48 am »
Well I think I might have set a new TMX record for the longest time to make butter - 13 minutes!!!! Yep, so much for the 1 - 3 minutes but hey, it worked - all 4 batches of it. (I had a lot of cream starting to mount up in my fridge!) Admittedly, 1 batch only took 10 minutes - ONLY! Must depend on the freshness of it I guess. So there you go, not exactly fast but it was perfect in the end, absolutely delicious and smooth and well, buttery! So just in case anybody else out there is using raw cream - don't give up! 
13
« on: November 12, 2010, 02:42:01 am »
Even with the wonderful TMX, I have found that trying to chop dried fruit results in a sticky clump. Not sure if anyone has ever done this before but it might be helpful.....
I put all my dried sultanas, raisins etc in the freezer first and chopped them in the TMX when they were almost frozen. It was brilliant, they didn't stick together and chopped much more evenly.
It made a hell of a noise, like ice I guess, but the TMX seemed to cope with it ok. Well, I didn't break anything the few times I did it so I am hoping it is ok to do that. Anybody else tried that?
It was brilliant for us, our xmas cakes usually take hours of hand chopping - did it in 5 minutes! TMX is worth its weight in gold just for that!
Susan
14
« on: November 09, 2010, 09:10:02 am »
Hi everybody Yippee, it is asparagus season here and I was very excited about giving the hollandaise recipe a go. It was a disaster though, it was curdled and split and terrible.  I read up on the recipe first and ended up using the one which I think was maybe Judy Dawn's or maybe it was Tenina's revised one (I think they are the same or very similar ?) I have never made it before even without the TMX so I have no experience with it whatsoever. Can anybody shed some light? thanks so much! Susan
15
« on: August 09, 2010, 06:57:02 am »
Hi all
I was just wondering if there are any big no-no's for putting things in the TMX. I realise that food should be ice-cube sized or smaller but is there any rules about things that are likely to damage it?
Obviously it is tough enough to handle ice etc, has anybody had any mishaps with anything?
Can it handle frozen meat in small pieces?
thanks
Susan
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