I made profiteroles yesterday!!!!! using CP63's recipe (thanks again for the link JD!). And they worked - & they taste really good!

None of you can possibly comprehend just how unusual & out of character this is for me. I have zero confidence with cooking. I dislike it immensely, but the reality is, as with most of you, it has to be done, but it's always been such a chore ..

And that's what led me to finally buy a TM. I love how it measures! I love how it will cook & stir on its own! I love how simple it is to use! I love how the cleaning up is so minimal. I love how it can make what I normally wouldn't even attempt, achievable.

Now I feel passionate & have more confidence to try to cook things. It's really, really great

Ok, ok, I feel like an evangelist! Enough!! 

Hi Janine,

I'm a fellow virgin & Melbournian. How good is this thing?!! I'm loving myself sick with all the things I'm creating  Well, ok, I'm not actually "creating" them I'm just reading a recipe.. but still...

It's the best thing I've received since my children! 

Have fun. The people on this site are lovely & helpful.

Hi Kobes,

Welcome. I think I'll have to try that creme brulee recipe!

Thanks cathy79. It's a recipe that I saw made at a demo a few weeks ago - Three Cheese Scroll

100g grain of choice, 1lge handful baby spinach leaves, 300g warm water, 1 yeast sachet, 420g bakers flour, 1tsp salt, 20g oil, 60g parmesan, 60g vintage, 70g goats fetta.

Mill grain, speed 8 for 25 sec. Add spinach, flour, water, yeast, salt & oil and knead on interval speed for 1.5 min.
Remove & place in warm position in a covered bowl for 20 mins.
Without washing the bowl, add parmesan & grate for 4 sec, speed 7. Add vintage cheese & grate 3 sec, speed 7. Add fetta & incorporate, reverse speed 3 until mixed through.
Reserve until bread is ready to shape.

To shape, place the dough onto a lined baking tray, press bread into a rectangle shape (A4 size), then spread the cheese mixture, leaving the long edge last to roll, clear of cheese and roll tightly, slightly stretching at the beginning to increase the tension as you roll. Continue rolling, place seam underneath, pinch the ends, score the top, sprinkle with water, seeds.
Bake in oven at 260oC.

Instead of following the recipe in full,  did what I saw the consultant do - just crumbled the fetta over the top, instead of incorporating it in the bowl.. Also I don't think I spread the cheeses around enough, because there seemed to be this big "cheesey" glob in the middle of the loaf, which also made it a bit soggy. Maybe will try again another day

Happy Birthday!! It sounds like he's had a hard-working year!

Thanks for all your warm welcomes. I'm getting it tonight!! I feel like a little kid getting the present of her dreams. My husband thinks I'm nuts.

Can't wait to try out some of the recipies on here.

cheers,