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Topics - Nik2WIN

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I started to make some yoghurt tonight and my method is to use 1.5l of milk reduce down to 1l in the TMX on varoma temperature but tonight although the TMX shows that the varoma temperature has been reached, it clearly hasn't as there's no visible bubbling from the milk and there isn't steam coming out (there is absolutely no way anything would have cooked had it been placed in the varoma tray!) and despite being "cooked" for an hour or so there is also no visible reduction of the liquid.

I've swapped bowls thinking that perhaps my bowl wasn't working great (I'm very fortunate in that I have 2) but no difference.  I've now given up and am practicing the fine art of reduction in a saucepan but I could really do with some help and advice - has my TMX developed a fault?  Please, pleeeeeease say its something i've done wrong!  I did this last week and it worked great.  I've got to go now because I can smell milk all over my hob top .... :'(


Cakes / Hob-nobesque Biscuits
« on: March 10, 2011, 11:24:34 am »
This recipe was passed to me by a friend and emulates the hob nob biscuit - I've just done these in the TMX and thought I'd post the recipe, I've adapted it slightly as she's a non-TMX user.

Hob nob- esqe Biscuits (makes 25+)

225g self raising flour
175g  caster sugar
225g  porridge oats
1/2 teaspoon bicarbonate of soda
225g butter
1 tablespoon golden syrup
1 tablespoon water

Combine dry ingredients TMX and set aside.

Place butter, syrup and water in a TMX and melt - a couple of minutes on 50 degrees, speed 1-2.

Add the dry mix and stir well.   About 30 seconds, reverse speed 4ish

Form small balls from the mixture and put on 2 large baking sheets with a decent space between as they spread a bit. Press down with a fork to flatten somewhat.

Bake on 180 degrees for 15 minutes until golden brown. Three seem to slip down quite well with a cup of coffee. x

members' comments

hools003 - I've just taken these out of the oven. They don't have the coconut in like the anzacs do, they smell divine! A bit buttery when you roll them into balls, not sure if you could cut that back a bit. Okay, im going to try one right now.........Oh, YUM YUM YUM YUM YUM YUM Grin Crunchy, buttery, YUMMINESS!  Thanks Nik.

CC - Lovely biscuits Nik. Made 36 + the cooks odd one.

JD - Thanks for your lovely picture CC and Nik for the great recipe.  My batch made 40 biscuits.  I cut the sugar down to 150 g & the butter down to 210 g, not much of a reduction but every little bit helps.

Amy - Thanks for the recipe Nik!! I'm annoyed at myself for forgetting that last tray because now I don't have as many of these delicious bikkies.


Bread / Mushroom and Garlic Bread
« on: March 07, 2011, 07:29:00 pm »
I made this bread yesterday.  It took me a couple of goes to get it right but the 2nd attempt was utterly divine.  I generally use a sponge for my bread but you can use your favoured bread dough mix.

The sponge

3g fresh yeast (I guess around 1.5g of dried)
150g water
75 g strong white flour
75 g Stoneground wholemeal flour
303g total

Mix together to form a soft sponge and place in a bowl with plenty of room for expansion and cover with a lead or plastic bag.  Leave at room temp to ferment for 16-48 hours

Mushroom mix

100g of boiling water
10g dried porcini mushrooms
50g brown-cap mushrooms or something else you prefer - firmer mushrooms are favoured over the watery ones such as oyster

Leave to soak for at least 1/2 hour - I left mine overnight and then drained them, keeping the water for my bread ..

chop very briefly in the TMX.  You want pieces not a puree.

The final dough
225g sponge
150g strong white flour
75g stoneground wholemeal flour
4g sea salt
15g olive oil
105g water - I used the mushroom soaking water to infuse that extra mushroom aroma

Mix all ingredients together and knead until the dough is silky and stretchy - around 2-3 minutes in the TMX.  I always do the window pane test on my dough so I'm not exact on times.  I also think that kneading times vary a little depending on the weather, how long the sponge has been fermenting etc.  Cover and allow to rise for an hour or so - until dough has approximately doubled in size.

Knock back the dough and press and stretch it until it is about 1-1.5cm thick.  Spread the mushroom mix over it and then fold the dough over repeatedly in order to distribute the mix fairly evenly .  I found the dough really difficult to work with at this point so just did the best I could then divided into 2.  Place the rolls/loaves onto a baking tray lined with baking parchment (they DO stick to baking trays), cover and leave in a warm place to prove.

Bake at 190c for 20-25 minutes

When they were straight out of the oven I drizzled evo on them - it should be garlic infused oil but I'd had a bit of a disaster with the garlic puree on my first attempt so didn't bother ...

I'll try and get a photo up but ones already been eaten and the other is in the freezer ... :)


Aargh help!  I've always managed well with my mayonnaise but when we came back from holiday I threw together some mayonnaise which went together beautifully but tasted foul.  I couldn't put my finger on it and chucked it in the fridge thinking that I'd missed something out.  This afternoon I made brownies using sunflower oil again and they have the same yuk undertaste.

Is it possible that my sunflower oil has gone off?  I go through it like nobodies business but we had been away for a week.  Nevertheless it can't be much more than 3 weeks since it was opened ...?


Chit Chat / Manuka Honey Question
« on: January 31, 2011, 11:42:15 am »
OK, so we're loving Cindi's breakfast smoothie (frankly I could eat it morning, noon and night) and I had to go out today for more flax seed oil.  The health food store was full, as usual, with manuka honey.  I've always been put off buying it as its so expensive and I take its claims with a pinch of salt.

So what's the deal?  Should I be eating manuka honey, what does it do for you if you eat it?  I'm generally fit and healthy with the constitution of an ox so would I be wasting my money?  Will it fill me with energy despite the fact that the children woke me up three times last night??  :o  ;D ;D

Opinions please - good, bad and ugly  :D


Bread / What's the Kneading Capacity??
« on: January 28, 2011, 10:12:06 am »
Does anyone know the kneading capacity for the TMX.  I'm wanting to make a loaf to fit my pullman tin but it requires a dough of around 2 1/4 lb in weight.  I KNOW this would be too much for Thelma but I'm happy to split it in half as long as she can cope with around 1 lb - can she?  Anyone know??



Chit Chat / How do you find the time?
« on: January 27, 2011, 07:36:04 pm »
OK am really loving the TMX and making all sorts of things with it that I would never have dreamed of but the house is really suffering ....

How on earth do you find the time to do all this cooking AND keep a house and do all the other stuff (another hobby of mine is sewing - nope, not done a thing since TMX came on the scene)

I know I went away last weekend and am still catching up housework wise from that but I don't work outside the home.  I am bloody knackered because I'm woken by one or another child up to three times a night but apart from that I ought to be able to do a bit of cooking and keep house surely.  Goodness knows how I'm going to cope when its time to start working in the garden again (another hobby .... :) )


Chit Chat / Just had to share ...
« on: January 17, 2011, 09:41:50 am »
This morning for my breakfast I had a home-made bap, toasted, with home-made butter and home-made marmalade.

I've had a breadmaker for years but never produced successful results using my mixer or by hand but using the TMX I am making the most gorgeous bread.  The marmalade recipe is from the Thermomix website - I cooked it for rather longer than suggested and its a fabulous bronze colour and a really great solid set!

I always thought there was some mystery to jam and marmalade making but its really easy peasy ... :)


Bread / Hot Crust Bun - Help??
« on: January 09, 2011, 04:30:58 pm »
I've posted this here since its a yeasted bun, kinda like a bread ...

I made some hot crust bun dough around lunchtime - I didn't think it seemed wet enough but I thought I'd trust the process but it hasn't risen one millimeter.  I've decided that the problem is due to not enough water so my question is, can I re-knead with a bit more water and "rescue it"?



Questions? Technical Issues? The Survival Guide / Urgent Jam Question
« on: November 08, 2010, 11:58:28 am »
I've just made plum jam in the tm and was going to decant it into jars tomorrow (when I've bought them!!) but I've now realised that the jam really needs decanting HOT so can I leave it in the tm mixing jug until tomorrow, reheat/melt it in there and then decant it - will it then reset???

Have I made sense



Chit Chat / Saving Money with Thermomixer??
« on: November 07, 2010, 11:08:28 am »
OK so one of the selling points of the Thermomixer is that it saves you money but, so far, I just don't get how.

I'm guessing if you eat a lot of prepackaged foods then it would save money by making it a LOT easier to make foods from scratch but I already make a lot from scratch anyway.  I buy the odd pizza and I don't make pasta ....  I've looked at making butter but, here in the UK, its more expensive to make than buy!.

Saving money wasn't my primary reason for buying it but if I'm missing an opportunity to save I'd love to see how :)


Chit Chat / Thelma's Here
« on: November 02, 2010, 02:17:29 pm »
Thelma is here, unpacked and currently cooking corguette soup. (zuchini to some of you maybe??)

As fabulous as I'm sure it will be, its a damn expensive soup maker so I'm going to have to expand my repertoire somewhat to make her pay her way <G>

No doubt I will keep you busy with continual updates over the next few weeks


Chit Chat / First Meal in Thelma - Too Ambitious?
« on: November 01, 2010, 02:18:38 pm »
I've just asked DH what he wants me to cook in Thelma when she arrives tomorrow (I saw that someone else called theirs Dobby, I think I like that name better!)

He's requested curry - fair enough I've ordered the Indian cookbook with it - is that going to be too ambitious for the first time of using the machine.  I'm a reasonably good cook so my learning curve is just the machine and not cooking curry!!  :D



Introduce Yourself / Hi - Nicola in UK
« on: November 01, 2010, 07:28:13 am »
Hi all, as the subject says, I'm Nicola and I live in the UK (South Coast)
I've been looking at the Thermy for a while now (I have almost every other kitchen gadget ....) and at the weekend bit the bullet and ordered one.  I'm so excited it comes tomorrow.

I have three boys (8,5 and 2), the older ones are on the autistic spectrum so I like to give them an additive free diet as possible.  The oldest is medically underweight so also needs a very high calorie diet, however their behaviour is very challenging and finding the time to make meals from scratch is getting harder and harder.  Never mind finding the time for biscuits and cakes.  (although lets face it, its the clearing up that's really the problem!) <G>

Anyway looking forward to getting Thelma tomorrow (can I call her that?) and hoping that you people can help me out on my learning curve.

Good to meet you all


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