Hi,

I'm just about to try this and I need help from anyone that's made it. In ingredients list she says skin and carcass of one roast chook. Is that no meat left on carcass... Carcass only I assumed. Then later she says remove as much flesh from the carcass??? Is that from the scerics that are left or do o leave it on??

[Lemon lime sorbet
4-8 depending on how much you can eat
1- 1.5 cup of lemon or lime juice (or a mixture.) I used 1 1/2 lemons and a lime and made up to a cup with lemon from the fridge.
120g sugar (Blended down to fine like usual)
Approx 600-700gm ice but blend till you are happy with taste and consistency
1/2 eggs whites


Preparation
I out the TC on speed 4 at 50deg for two min with the sugar and citrus juice to dissolve the sugar and make a syrup. I put this in the freezer ( I figured I couldn't just add together when ready to eat as it may be too much liquid and not give me a thick enough sorbet.) so I prepared a base.
This mixture didn't freeze hard after 6-8 hurs in the freezer, but that was fine, I just didn't want too much liquid.

When you're ready to serve, add this mixture plus the ice split in two batches, with an egg white or two.

You're ready to Serve.

Was a lovely mixture of enough sweet and enough sour to be refreshing and light. (compared to the salted caramel that accompanied it )

This was an alteration to a recipe I found online, adapted to make instant lemon sorbet when it was time for dessert.
http://www.taste.com.au/recipes/18940/lemon+sorbet


Enjoy.

Hi all,

Well where to begin. I just wrote a big long explanation of me and went to another page to copy a recipe I'd typed out for a friend and when I came back my message was lost. :-(

Long story short.
Have wanted a TMX for over 12 mths. My beste has one and loves it. She's a real 'sweets' baker and hubby doesn't see me as the same type of cook as her and couldn't see the value.

Anyway, 12 mths down the track, and although he still wasn't convinced I needed anything at all (cause there's nothing you can do in them you can't already do in the kitchen in his eyes), wrapped up under the tree is a TC with a spare bowl.

I'm excited by the prospect of another set of hands in the kitchen... I want to make my stock and butter and all the mother things I did with multiple appliances in the one! (without having to pull the others in and out of the cupboard all the time).

I'm from Adelaide, have DS9 DD7 and DS 21mths. I work from home and can't wait for Xmas. Am thrilled you are so accepting, and look forward to some guidance in general.

Here's a recipe I made this week by hand, even the garam masala I had to make up as I realized I was out... Should easily to convert to a thermie of either sort. I forgot how much I loved it, and so did hubby. Left the chilli out till the end for the kids.can't wait to make it more often now. (haven't made it in toooooo long)

Thanks one and all
X

Quick question, some people have questioned me on how manyi could feed, will it (either, this was before ) do my family of 5 for awhile? Like rice and a curry for example?

Chicken in a cashew nut sauce.

2 onions
2tbsp tomato purée
1/2 cup cashews
1 1/2 tsp Garam masala
1 clove of garlic crushed
1 tsp chili powder ( I left this out till after I served the kids) but I love it with a kick.
1 tbsp lemon juice ( I add just over as I love the flavour of the nut/ sour combo, and it's more unique to many Indian curries I find. Very moorish)
1/4 tsp ground turmeric
1 tsp salt
1 tbsp natural yoghurt
2 tbsp corn oil ( I used sunflower, sure it wouldnt matter)
1 tbsp chopped fresh coriander
1 tbsp sultanas ( I leave these out as I am not a fan of sultanas in curries... Funny I know)
450gm boneless chicken breast cut to pieces
175 gm button mushrooms (I put less as kids aren't a HUGE fan of mushys)
1 1/4 cups water
Another tbsp fresh coriander for garnish

Ok now recipe is simple, just a few ingredients.not sure if I said before but I was actually out of Garam masala so even had to find a recipe for and make that up to get my 1 1/2 tsp lol

1.Cut onions to qtr and place in food processor or blender, process for 1 min (just minced basically so won't take long in thermie.

2.add tomato purée,cashews,Garam masala, garlic, chili, lemon juice,turmeric,salt and yoghurt, and process further 1 1/2 -2 mins

3. Heat oil in saucepan and pour in the spice mixture. Fry for 2 mins over med to low heat.add the coriander, sultanas and chicken, and stir fry mixture for 1 min.

4. Add the mushrooms, pour in the water and bring to a simmer. Cover the saucepan and cook over a low heat for about 10 mins. Check chicken in cooked and sauce is thick enough, and cook longer if necessary.

5. To serve ladle into a serving dish and garnish with more coriander.

ENJOY. I hope you love it. I forgot how much I did, till I made it again. :-) The sauce is the best bit, so it's great with the rice (one of the things I like in general about Indian curries) on its own. I added some green vege to the plates.