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Topics - thermie crew

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1
Questions? Technical Issues? The Survival Guide / Warped bowl!
« on: May 23, 2012, 06:31:40 am »
I just made some buttermilk rolls in my thermi and now the lid won't go back on! The top right hand side of the bowl looks warped but all was fine before I made the rolls. I did get interrupted and had to feed bubs after making the dough so left to prove in there. Help!

2
Easter / Tempered chocolate for Easter
« on: April 05, 2012, 02:45:55 am »
This is prob too late for those of you making your own Easter chocolates this year...BUT at the Adelaide cooking class Tenina gave us instructions for tempering chocolate. Well, i did it last night and it worked!!!

Very simple. Grate chocolate in 250g batches. (I used 500g in total but Tenina used 2kg). Melt at 37 degrees, speed 1 for 40 mins. Then pour into mould or do whatever you want to do with it and you'll have that lovely gloss and most importantly the snap when you break it or bite into it. Thanks Tenina!

3
Cakes / Devilish Chocolate Icing
« on: March 11, 2012, 10:54:01 am »
I've been using this recipe for a while now on cupcakes and b'day cakes and just got asked for the recipe by another thermie friend. Can't take the credit, it was from an overseas blog which I wish I had made note of. Very yummy and 'cooperative', give it a go!

Devilish Chocolate Icing:
60g chocolate
120g butter
80g cream
100g icing sugar

1. Melt cream and chocolate together in a bowl over a pan of simmering water until the chocolate melts (could be done in thermie but then there is more waiting...and washing up!!).
2. Meanwhile, turn raw sugar into icing sugar, 10 sec on speed 9.
3. Insert butterfly. Add butter and mix for 2 mins on speed 3.
4. Add cooled chocolate sauce and mix for 1 min on speed 3.
5. Slather in onto a cake or put it into a piping bag, let it cool for another 30 mins and spiral it onto cupcakes.

members' comments

nix - Fantastic icing recipe - not sickly sweet so you can layer it on thick. Would be delicious as a chocolate filling in a sandwich cake too.

4
Chit Chat / Found: Additive free sausages & bacon in adelaide!
« on: September 30, 2011, 08:54:33 am »
At last my kids can have sausages! There is a range of 'failsafe' sausages (beef, chicken, turkey) available from a shop called 'Affordable Organics'. Cheap delivery, great service. You can order online, on the phone or go to the shop in person. They also stock nitrate free bacon from Barossa Valley Fine Foods. I'm now a happy camper with a freezer full of additive free meat!!

5
Chit Chat / Additive free website worth a look!
« on: September 30, 2011, 08:50:02 am »
Here it is:

http://additivefreepantry.com

There's a 'national additive free day' coming up. On this website you can sign up for the newsletter which is a variety of different additive free recipes. Not thermomix based but can be easily adapted. Good too for those learning the ropes of additive free food.

6
Chit Chat / Adelaide Easter class-anyone go?
« on: April 11, 2011, 12:37:26 pm »
Has anyone gone to the Easter class in Adelaide this week? I'm booked in for the second session in the Barossa Valley next week so keen to hear feedback and/or find out if anyone from the forum will be there.  :)

7
Desserts / Nigella's Chocoholic Chocolate Chip Cookies
« on: October 10, 2010, 08:19:41 am »
Name of Recipe: Nigella's Chocoholic Chocolate Chip Cookies
Number of People: Makes 12 biscuits
Ingredients:
    125g dark chocolate
    150g plain flour
    30g cocoa
    1 teaspoon bicarb soda
    1/2 teaspoon salt
    75g brown sugar
    125g soft butter
    50g white sugar
    1 teaspoon vanilla extract
    1 egg, cold from fridge
    350g (2 bags) dark chocolate chips

Preparation:
1. Preheat oven to 170C
2. Melt chocolate (125g) in thermie (or could do it out of thermie) at 50C, 3 mins, speed 3. Remove.
3. Cream butter and sugars for 20 secs, speed 5. Scrape down bowl with spatula.
4. Add melted chocolate and mix for 20 secs, speed 5. Scrape down bowl with spatula.
5. Add vanilla extract and egg. Mix for 10 secs, speed 5. Scrape down bowl with spatula.
6. Add cocoa, flour, bicarb and salt. Mix for 20 secs, speed 5. Scrape down bowl with spatula.
7. Add chocolate chips. Mix on reverse, 20 secs, speed 3.
8. Place onto baking tray. Makes 12 biscuits so use an ice cream scoop to get even quantities (or I don't have one so use a 1/3 cup measure and fill it almost to the top, then plop it onto the tray with a spoon). I fit 6 on each tray as they become huge when cooked.
9. Bake in oven for approx 18 minutes.
10. Enjoy!! Not for the faint hearted  ;D

Tips/Hints:
As these biscuits are so rich, you prob won't need 12 baked all at once. What you can do with this recipe is make all of the dough and divide into 12 biscuits as per recipe but only bake half in the oven. The other half can be placed into the freezer on a baking tray instead. Once frozen, take them off and put them into a freezer bag, ready to be defrosted and baked when you next get a chocolate craving or have people coming over. Or you can bake ten and freeze two, bake two and freeze ten, please yourself!![/list]

Members' comments
Jessiebean -  used 120g rapadura and "only" 220g choc chips and they are the most amazingly divine biscuit I have tasted, not subtle, granted but just luscious and perfect!


8
I've been making the bread and butter since getting my TM a few months ago. I need some suggestions for how to best store them though. At the moment we put our bread into a plastic storage container and I've started to notice a plasticy taste once the bread has been put into it. I'm pregnant with my third at present so that may account for my heightened sense of taste but still not a good thing if I can taste a residue. After weeks of banging on about it hubby now admits it does taste different once stored.

So, how do you successfully store your bread? We go through a loaf every day or 2 so long term storage isn't needed.

Some problem with the butter. I know a real butter dish would be perfect but have had difficulty finding one to buy from the shops. Any pointers?

9
I'm beginning to notice that lots of the dips and sauces in the recipe book use white wine vinegar. All of the bottles found in the supermarket had sulphar dioxide in (as of course so does wine which it's made from). My daughter is intolerant to additives, including this one, which is why I want to make my own dips and sauces in the first place!

Does anyone have a good suggestion for me to try, which will hopefully make these recipes taste similar?

Thanks :)

10
Introduce Yourself / Happy thermie mum in Adelaide
« on: August 10, 2010, 06:29:02 am »
Hi there,

I'm the ecstatic new owner of a thermomix :). I've only had it a week but have been cooking up a storm. With two children under three (who react to additives), it's been so easy to make yummy food from stratch. In the past, cooking food that has been safe for them to eat has been labour intensive and boring-so much we'd just cut out of our diets.

As a baby and even now my 15 month old spends that horrible cooking dinner time crying, waiting for me to be ready to play again. I can't tell you how anxous I used to be at that time of day! Now though, I can spend just a few minutes in the kitchen and spend the rest of the cooking time playing while thermie does its job, or I make dinner during my youngest's sleep time and have it in the thermo server ready and waiting. that way we can go to the park etc and walk back in the door bang on dinner time! I love it!!!

I've been really impressed by the service too, being shown how to use it properly etc.

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