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Messages - deltamushworn
1
« on: December 31, 2011, 08:26:04 pm »
I can highly rec comend "paprika" recipe app
My friends and I have it we have a rule when u add a recipe you email it to every one.
Very easy to add recipes via email or adding your own, you can browse the web and add recipe directly in the the app, I have downloaded heaps of different recipe apps and I think this is the best for storing recipes. I use it daily.
Cheers
2
« on: November 17, 2011, 02:39:46 am »
3
« on: November 17, 2011, 01:48:19 am »
Have you heard of the Kenwood cooking chef? It looks interesting, not that I am thinking of replacing my Eddie but its worth a look and a chat I thought.....
4
« on: November 13, 2011, 01:12:22 am »
sorry here it is my ipad didn't want to co-operate so did it from the mac.
5
« on: November 13, 2011, 01:04:31 am »
I have a photo but it wouldn't let me attach it  Enjoy
6
« on: November 13, 2011, 01:03:32 am »
Chicken Rice paper rolls with vermicelli
Ingredients:
Packet Vermicelli threads
Rice paper
Garnish:
150 grams peanuts roasted
2 shallots (pre fried can be bought from Asian shops)
Fresh coriander chopped
Fresh Vietnamese mint
Chopped green spring onion
Sauce:
Juice and zest of 1/2 a lemon
4 tbsp fish sauce
1/4 tsp garlic minced
1/4 tsp ginger minced
4 tbsp water
1/4 tsp sugar
Rolls:
500 grams chicken thighs cut into 3cm cubes
1/4 cup Coriander
3 Spring onions white and green parts
1 Kaffir lime leaf
1/4 tsp garlic
1/4 tsp ginger
Directions:
Fry off shallots then the peanuts for the garnish set aside.
Soak vermicelli in cold water for at least 15 min.
Combine sauce ingredients let stand.
Chop some of the green spring onions into 3 cm lengths.
In TX bowl add garlic and ginger, mince, turbo 2 seconds.
Add coriander, spring onions (green and white parts), kaffir lime leaf and chop 2 seconds on speed 6. Set aside. Don't clean bowl.
Add chicken thighs to TX bowl and use turbo, swapping reverse and forward 30 sec until well minced and kneaded.
Add aromatics that you just minced in TX bowl, to meat (garlic coriander etc) mix
Swipe rice paper through water, add meat mixture and a piece of green spring onion then roll. Make sure no air is trapped inside..very important.
Fry off rolls til golden and crisp.
Slice rolls at an angle into bite size pieces.
Server vermicelli with the sliced rolls and fresh herbs (coriander vietnamese mint spring onions) on top. With sauce on the side that can be poured over just before eating.
7
« on: October 28, 2011, 11:06:02 pm »
When I add chai seeds gel to my bread I add it when I weigh in the water in so I think of it as part of the water component ... I have never used whey in my bread so can't help you there. 
8
« on: October 28, 2011, 10:52:19 pm »
I have been using them a lot lately, put them in every thing I can think of , very nutritious. They make your pizza dough extra crispy if you like it like that I even sprinkled them (dry) on my Vegemite toast the other morning for my kids amusement lol My son has them in his drinks too.... Just add a tablespoon or 2 of the gel to any thing, curry, pie filling, cereal anything, or dry on salads toast lol , they have no taste really , the gel keeps for 2 to 3 weeks in the fridge but I only make up a jar so doesn't last very long.
9
« on: October 28, 2011, 10:09:58 am »
Hi I make a bit of bread but loving using my new TMX to do the mixing, gives me the best start , so happy, but I thought I would share a little trick I have been using lately. I have been adding 2 tablespoons of chai seed gel to the dough, apart from the health benefits it gives me the best crust .......it gives me a crisp and crunchy loaf .... Kids have been asking for more.....of that seedy bread ... )) Just thought I'd share )))
10
« on: October 21, 2011, 09:23:44 pm »
Yes I believe that is exactly what she did, too much too quickly, I did a lot to start with but followed the recipes... Even it that nearly killed me lol. But now I have a feel for it I'm still learning but am taking it In my stride now....
She has had a varoma demo and her consultant has been out to see her she is now better and more confident than me lol..... So great news .
Thanks all.
11
« on: October 19, 2011, 09:01:23 am »
I have told her most of all that , she has had the consultant out so fingers crossed, she is an excellent cook, I have talked to her and tried to encouraged her, I think she may have turned a bit of a corner and I am glad thank you all
12
« on: October 17, 2011, 11:03:08 am »
Hi
I have had my Thermie for about 3 or so weeks now and doing ok.
My friend has bought one and is NOT loving it she has had so many failures she is so dishearten .
She wants to get rid of it ...
I am not sure how to help , I have told her about this forum but wondered if anyone could add some suggestions.
Thanks in advance guys
13
« on: October 16, 2011, 07:34:23 am »
I rang my consultant and she had it in stock , it cost me $30 and yet I saw one went for $60 plus postage on eBay what's with that , some people don't do enough research oh well I will have mine next week. Oh and I ordered the meat cook book too. ))
14
« on: October 11, 2011, 01:25:00 am »
Have been having fun lately with Eddie, today I decided to whip up a batch of my hot sauce to see how it goes in the TXM .... Grinning chilies and things , wish it was warmer so I could open the door lol cough cough cough but seems to be going greet just don't want to look in the hole making my eyes water )))
15
« on: October 07, 2011, 11:04:02 pm »
Hi Dot I would be really interested in hearing how you go and what you decide, please keep us up to date ... Thanks
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