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Messages - I Love TM

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I have served the batch that i had frozen, and make 2 new batches since then!  I love this recipe.  The frozen ones came out the best of all.  I defrosted them for a few hours, but they were still chilled enough to keep their shape slightly better.  I like to cook them for 9-10 minutes and leave to rest for around 5 minutes.  My visitors loved them and most people had 2nd helpings!

If its for serving to company, i would hand chop the chocolate as it looks a bit better.  Or use bought chocolate chips. 

I also love this loaf Decadent Dot.  This makes a lovely uniform size loaf for the toaster, doesn't have too much of a crust and is extremely simple to make using the recipe chip.

Melting butter and brown sugar smells so good when making it too!

I made these last night using the recipe chip again.  They were extremely easy to make and were a tasty, soft-with-a-crunchy-outside cookie.

They didn't come out looking as good as in the picture - they ended spreading into quite odd shapes.  I would recommend rolling them into a ball rather than just shaping with 2 teaspoons.  They also flatten a lot while baking.

I have frozen some of them to bake fresh when we have visitors sometime so will update when I serve them.

For the chocolate I acutally used an old Easter egg i found in the back of the cupboard (reduced after Easter!) It was ideal.  
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Update to above.  I had frozen one of the 2 cakes I made (see above).  It came out perfectly i felt reheated.  I served it with the WW brandy sauce and it gave it a richness that made it "special".  I got more compliments than when I'd made it fresh. 
I'll definitely be making this again. 

Chit Chat / Re: Kenwood Cooking Chef
« on: November 14, 2014, 08:33:22 am »
I know an older lady who bought the chef - mainly for meringues.  Here it was over 200 more expensive than the TM but it makes better meringues (a lot to spend for meringues!) She is looking to upgrade to a TM as the cooking chef is too heavy for her to lift now but its only 2 years old. 
It doesn't WEIGH!!!!! 
Its been dropped by many of the major retailers in the UK.  That says quite a lot to me!

(this IS a Thermomix forum!)

This is a delicious loaf.  I made it with soya milk rather than regular milk and used 30g of sugar.  The butter and the sugar added an extra tasty dimension.  Very straightfoward to make, and I dont think i would make changes to the basic recipe so I'll definitely be going back to the recipe chip for this again and again!

Maybe one thing I would change is rise it a little longer than 30 mins for the second rising as it was just a little dense.  More than double it in size maybe for an hour.

I made this on Sunday for visitors fresh, it looked really good plaited, and it was excellent as toast the next day.  (only it didn't neatly fit into my toaster but anyway!)
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Recipe Book Recipe Reviews / Re: TM5 Automated Program: Custard.
« on: October 24, 2014, 08:33:50 am »
My DH made this.  We chose normal but it certainly wasn't pouring consistancy!  I ended up adding more milk and blitzing it up again. 
ALso remember that the person quantites are for a large bowl of custard for eating.  If you are making it to serve with a dessert, 3-4 people serving should be plenty. 

Really easy and a pleasure to make (as I just made sure he knew where everything was and stood and watched)

His verdict was "Good but not as tasty as Ambrosia"  SIGH!

Recipe Book Recipe Reviews / TM5 Cookbook (UK) Lemon Curd
« on: October 24, 2014, 08:25:09 am »
This recipe is cooked a lot longer than the UK Fast & Easy Cooking version.  I think it is a better version tho, as it contains more lemon juice and is more tangy.

Particularly while still warm scraped out of the bowl... yum!
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Recipe Book Recipe Reviews / TM5 Cookbook (UK) Butter Biscuits
« on: October 24, 2014, 08:21:16 am »
These are very straightforward to make, and turn out crunchy and tasty - perfect with a cup of coffee.  

I used demerera for dipping them in and used plenty of it.  I'd like to try them with some of the suggested natural flavours - lemon zest sounds good.  I would also like to try substituting some cornflour instead of regular flour for a lighter, more shortbread texture.  
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I made this cake yesterday and served it with custard for dessert.  It was tasty and looked really good but i was a little disapointed as it was a bit bland.  A lovely cake, but not quite enough for a dessert for me. I might serve it next time with a brandy sauce that i used to make from a WW cookbook.  Also chunks of apple through the acutal cake, or some small pieces of toffee or fudge would be really good.  I would also try substituting a 1/4 of the flour for ground almonds. 

I used the recipe chip with the cookbook open as a guide to check from.  I doubled the recipe and just upped the mixing time a little.  It was very easy to make - although peeling 7 apples was a bit time consuming -  and perfectly made 2 cakes. 

I love using the recipe chip.  You feel confident that you will get to the end of the recipe and everything will be in there.  Even if you are recipe adapting (like i always seem to!) it keeps you on track with the basic recipe. 

Chit Chat / Re: Have you noticed
« on: October 17, 2014, 01:36:33 pm »
I made a soft fudge and cooked it at 120.  It reached soft-ball stage in 30 mins as opposed to 40 done at Varoma temp in the TM31.  It was the best fudge i've made, and i've done it quite a few times in the TM.

I also made meringues - successfully!  They weren't amazing, but they were crunchy on the outside with a marshmallow centre.  Very pleased!!

Still haven't done the onions! 

I love my TM5.  Its a real pleasure to use.

Chit Chat / Re: Have you noticed
« on: October 01, 2014, 01:38:59 pm »
I'm interested to find out what i can cook in my TM5 that i couldn't cook in my TM31.  I want to experiment with a larger amount of bread dough, and my mum wants to try making a double batch of banana loaf!  (Her TM5 doesn't arrive for another week)

I'll also try caramelising onions and making meringue and let you all know.  Maybe not this week tho...

And if any TM5 owner can advise me what to use the 105 - 120 temps for i'd like to know....

News about Thermomix / Re: TM5
« on: October 01, 2014, 01:32:24 pm »
I've only had my TM5 for under 2 weeks, but so far the cooking facility is exactly the same.  I haven't done any cooking that couldn't be done in the TM31.  So far anyway.  The main difference is the touch screen and the guided recipes (which i didn't expect to love, but i do!).  And it being a little quieter and lots more good things.  But no, the scales, time, temperature, cooking speed are all very very similar. 

Also, do ask for a replacement measuring cup (and probably Varoma lid?).  Mine was so cracked after just a few months.  I phoned them up when my MIL told me it was because I put it in the dishwasher (well it is perfectly dishwasher safe and there is NO WAY i'm handwashing my TM all the time.  Sometimes.  Not always. 

News about Thermomix / Re: TM5
« on: September 30, 2014, 03:50:16 pm »
That is interesting that the butterfly from the TM5 fits the TM31.  I did try it on but thought it felt too insecure! 
I know a few friends who would want to buy the new butterfly.  Provided I prove it can make great meringues first!!!
Has anyone made perfect meringues in either the TM31 or the TM5 yet?  I mean perfect not passable. 

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