You did so well to manage that Chelsea and your parents would have been thrilled to receive it too. Just how you managed to work it out though is beyond me.  The things you had me clicking on, I had no idea what they were or no idea why I was doing what you instructed until I got down to reducing percentages and it all started to look a bit clearer then.  I hope others will now try posting their photos if they have been in the same boat as me.  Chookie, where are you 

DH has just come to the computer to see what all the excitement was about and he was really pleased for me. I will have to start taking photos of everything now, never used to bother much as I knew I couldn't put them on anyway.  I have a few of rolls, bagels etc but we have all seen how good they look from others so no need to show mine at this stage.   I have the perfect setting for taking photos which is under the skylight in the dining area of the kitchen and as we normally have the main meal for lunch in this house, lighting is not going to be a problem and I can have a photo taken in no time at all.  Good thing I asked the girls to buy DH a digital camera last year for his 60th 

You are not going to believe this guys BUT I DID IT    Thanks so much CP63 & Chelsea .  Check out my picture (in the review section) of my potato topped meat pie.

Chelsea I got down to 'I type a new name for my smaller sized photo' and got lost from there because I couldn't see anywhere to follow the instructions so, knowing that I had probably successfully succeeded in resizing it, I then reverted to what I had been trying to do with CP63's instructions (knew from that part off the top of my head as I had tried it so many times) and voila, there it was.

You should have seen the excitement and I can't get the smile off my face.  Hopefully it will work again next time I try to post something.  Love you guys 

Hi KLC79, welcome to the forum.  Glad to hear your TMX is out of the box again - that would have been a hard thing to do.  Just getting used to him and having to pack him away.  Enjoy yourself on here, we have a lot of fun.

For months I had a piece of paper that I had printed off about how to download pics on to this website. It looked very difficult and off putting, especially mentioning stuff about Photobucket.

For dummies like me - ignore Photobucket.

Download your pics from the camera into a file eg. My Pictures
Create another file where you can put all your food photo's eg. Thermomix
When you download your photo's pop them in this file, and you can rename those pics that you want to upload eg. Date Slice
When it comes to downloading, do what you would normally do in this text section here, and then you will see directly under this text box --- Additional Options, click on this. Click on the Browse button where you have the Attach, and by clicking on your files where you have saved the pic (eg. My Pictures, Thermomix, Date Slice) until your desired file name appears.
Then voila! press Post.

Don't wait for someone to help you, just try and do it yourself because it really is easy 

CP, I have tried to post a picture of my meat pie tonight but when I finally thought I was getting somewhere, I was told the photo was too big.  I can find no way to make it smaller. I think I will give up.

Good one Leo081977, it's a great feeling when you do your first conversion.  Not as tomatoey as normal cacciatori so my DH may like this one.

I have often wondered about tofu - can you actually taste it in this recipe sourpuss (oh and welcome to the forum by the way). I think I have read where tofu has no flavour so it takes on the other flavours in the dish.  If it is good for you I wouldn't mind trying this as long as I can fool DH into not realising it is that healthy.  If you are eating it hot instead of cooling it, does it have the texture of say, normal custard. What does the chilli powder do for the dish 

This was my winning dinner party recipe on an early HO Thermomix blog which no longer exists  - serves 4

Crepes (recipe from the 2010 calendar) Freeze any leftover crepes with baking paper between each one.

2 eggs
250g milk or buttermilk
pinch salt
1 tblspn oil
125g plain flour

Place all ingredients into TM bowl and blend for 20-30 seconds on speed 6.
Allow mixture to stand for at least 20 minutes.
Heat shallow crepe pan, butter the pan with a very small amount of butter and pour batter into hot pan.  Never pour batter into unheated pan as it will stick.  Turn over once edges start to lift.
Or if you have a crepe maker like me, use that.

Prawn filling and topping

100g fresh bread
60g cheddar cheese, cubed

500g green prawns - shell and devein them but reserve the shells and wash out the heads well.
220g water
110g white white
1 small onion, peeled and quartered
 
90g butter
5-6 spring onions cut into 3 pieces each
3 tblspns flour
110g cream
S & P to taste

Method - Place bread and cheese into TM bowl and blitz for 10 seconds on speed 9.  Set aside.
Place the shells and heads into TM bowl with water, wine and onion.  Cook for 10 minutes/100^o/reverse/speed 1.  Drain through the basket and keep stock, discarding the shells.
In a clean, dry TM bowl, place 30g butter & spring onions and chop for 3 sec/speed 6.
Scrape down sides of bowl with spatula and cook for 2 mins/100^o/speed 1.
Add prawns and cook for 4 mins/100c/reverse/speed 1.
Place all into thermoserver and set aside. (don't be tempted to overcook the prawns, they will continue to cook in the thermoserver).

To make the sauce place remaining butter into TM bowl with flour and cook for 1 min/100^o/speed 2.   Add 200g reserved prawn stock, cream and seasoning and cook a further 4 mins/90^o/speed 4.  Add to prawns in thermoserver until ready to use.

Lay crepes out and spoon filling into the centre of each one.  Roll up and place into baking dish, seam side down.
Sprinkle with breadcrumb/cheese mixture and bake in hot oven for 5 - 10 minutes or until heated through.  
Serve with a nice salad and a jacket potato.

This recipe is ideal for a dinner party as you can prepare it ahead, refrigerate or even freeze it and simply heat in hot oven for around 20 minutes before serving. It's a good one to have in the freezer for unexpected visitors.  They are always impressed.  I have been making this for about 30 years and the original recipe came from the Women's Weekly recipe card series.